Tuesday, May 31, 2016

Cajun Rainbow Trout w/ Hash Browns and Green Beans

Dinner Tonight: Cajun Rainbow Trout w/ Hash Browns and Green Beans




Just had a cup of Bigelow Decaf Green Tea for Breakfast. I had to take my car to the shop early this morning. You might know the weather heats up and my air conditioner doesn't work. The air
conditioner actually works fine but for some reason I get no air out of the dash vents. Just another bill! So I was without a car today so I just puttered around the house. I would have like to get the cart out but the sun was just too hot today to be out a lot, especially with my history of Melanoma. So I got some things done around the house all day. For dinner tonight I'm having a Cajun Rainbow Trout w/ Hash Browns and Green Beans.





While at Meijer last week they had some beautiful Rainbow Trout Fillets, and I just couldn’t pass it up! I purchased a couple of fillets and had them in the freezer. So I grabbed one of the fillets from the
freezer and let it thaw overnight in the fridge. I had prepared Cajun Trout the last time I prepared Trout and it was delicious, so why not again tonight! To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 4-5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Cajun Seasoning!







Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also reheated some Del Monte Cut Green Beans I had leftover from last night. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 8="" g="" p="">Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Diabetic Dish of the Week - Chicken Hekka with Noodles

This week's Diabetic Dish of the Week is Chicken Hekka with Noodles. Break out the Wok for this dish! It's an Asian Stir Fry with Chicken, Ginger, Carrots, Bamboo Shoots, and Rice Noodles. You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website.      http://www.cooksrecipes.com/index.html

Chicken Hekka with Noodles

A gingery Asian stir fry with heaps of carrot, onion, bamboo shoots and mushrooms served over delicate rice noodles.

Recipe Ingredients:

1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup Splenda® Granulated No Calorie Sweetener
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet wine)
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 ounce) can sliced bamboo shoots, drained
1/2 pound fresh mushrooms, sliced
1 cup trimmed and coarsely chopped watercress
1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Cooking Directions:

1 - Cut chicken meat into bite size pieces. In a medium bowl combine the Splenda® Granulated Sweetener, soy sauce, and mirin wine. Mix well, and set aside.
2 - In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3 - One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 330; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 1480mg; Total Carbs: 40g; Dietary Fiber: 3g; Sugars: 12g; Protein: 22g.

http://www.cooksrecipes.com/diabetic/chicken_hekka_with_noodles_recipe.html


Healthy Bean Salad Recipes

From the EatingWell website its Healthy Bean Salad Recipes. Its all about the Beans with recipes including; Moroccan Kidney Bean and Chickpea Salad, Composed Bean Salad with Basil Vinaigrette, and many more! Find them all at the EatingWell website, enjoy!    http://www.eatingwell.com/

Healthy Bean Salad Recipes

These recipes bring fresh flavors to this staple of the potluck circuit.
These healthy bean salad recipes bring fresh summery life to the summer-party staple—the bean salad. Perfectly suited for potlucks and summer barbecues, these easy recipes go way beyond the classic three-bean salad. Take one of these tasty variations with black beans, chickpeas, green beans, edamame and more to your next party, and you’ll be bringing home an empty dish.



White Bean Salad with Cheddar, Bacon & Walnuts
Roasted garlic adds rich flavor to the dressing, and red bell pepper adds color in this healthy bean salad recipe. Serve at your next potluck or as a savory side to grilled chicken, steak or salmon.....


Moroccan Kidney Bean & Chickpea Salad
The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it’s also a stellar meatless main when served with whole-wheat couscous......


Composed Bean Salad with Basil Vinaigrette
Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe. Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish......



* Click the link below to get all the Healthy Bean Salad Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_bean_salad_recipes

Kitchen Hint of the Day!

Corn is good....

* Antioxidant activity, which helps protect the body from cancer and heart disease, is actually increased when corn is cooked. Truth: Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.

* Whole-grain corn is as healthy as any cereal grain, rich in fiber and many vitamins, minerals, and antioxidants.

Monday, May 30, 2016

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans







For Breakfast I fried up 2 slices of Smithfield Sliced Ham. So I fried the slices up and toasted a
Healthy Life Whole Grain English Muffin. Together it makes one good Breakfast Sandwich! Not much going on today, very quiet day. After lunch I headed over to spend the afternoon with Dad at the rehab center. He's wanting to come home but he's just not ready. He has to get stronger before he can get back home. Beautiful day out, sunny and in the 80's. For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.




I had one Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer so I grabbed it out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn
Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 6 minutes. Then turned it once and cooked for 5 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!





For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.










Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.

http://wildideabuffalo.com/products/new-york-strip-steaks

http://wildideabuffalo.com/

One of America's Favorites - The Cheeseburger

A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top
Cheeseburger
of the meat patty, but the burger can include many variations in structure, ingredients, and composition. The term itself is a portmanteau of "cheese" and "hamburger." The cheese is normally added to the cooking hamburger patty shortly before the patty is entirely cooked which allows the cheese to melt. Cheeseburgers are often served with lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, and sometimes bacon.

In fast food restaurants, the cheese used is normally processed cheese, but there are variations, such as cheddar, Swiss, mozzarella, blue cheese and pepper jack. When cheese is added to a burger the nutritional value of the burger can be altered substantially. For example, a slice of cheddar cheese can add 113 calories and 4.5 grams of saturated fat to a burger. Other types and amounts of cheese would have varied effects, depending on their nutritional content.


Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have introduced the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot," and "experimentally dropped a slab of American cheese on a sizzling hamburger."

An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O'Dell's which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants say they invented the cheeseburger. For example, Kaelin's Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name "cheeseburger" was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak 'n Shake archives, the restaurant's founder, Gus Belt, applied for a trademark on the word in the 1930s.


The ingredients used to create cheeseburgers follow similar patterns found in the regional variations
A cheddar-stuffed cheeseburger
of hamburgers. Popular regional toppings include bacon, avocado or guacamole, sliced sautéed mushrooms or onions, cheese sauce and/or chili. Less common ingredients include egg, feta cheese, salsa, jalapeños and other kinds of chili peppers, anchovies, slices of ham, mustard, gyros meat, or bologna, horseradish, sauerkraut, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings, potato chips, a pat of butter, pineapple and tofu.

A cheeseburger may have more than one hamburger patty and more than one slice of cheese. A stack of two patties is called a double cheeseburger; a triple cheeseburger has three, and a quadruple has four. Some cheeseburgers are prepared with the cheese enclosed within the ground beef, rather than on top. This is sometimes known as a Jucy Lucy.




"Meatless Monday" Recipe of the Week - Strawberry Bread Pudding

This week's "Meatless Monday" Recipe of the Week is a Strawberry Bread Pudding. Enjoy a meatless Breakfast, prepared under 30 minutes, with this week's "Meatless Monday" Recipe of the Week . You can find this recipe on the PBS/Recipe website. The site is loaded with delicious recipes for all cuisines!   http://www.pbs.org/food/recipes/

Strawberry Bread Pudding

Ingredients
2 cups milk
2 tablespoons unsalted melted and cooled butter
1 teaspoon vanilla extract
1/3 cup powdered sugar, plus more for topping
1 pound of strawberries, divided
Pinch of salt
2 large eggs
8 cups of cubed bread (your choice on type)
1 tablespoon powdered sugar, sifted, as garnish

Directions
1 - Preheat your oven to 350 degrees F. Spray a 2.5 quart baking dish with cooking spray and set aside.
2 - Set aside 3 or 4 strawberries and slice them up (we’ll use them later). In a blender, add the milk, melted butter, vanilla extract, powdered sugar, strawberries, salt and eggs. Blend for about 1 minute, until the strawberries have combined with the liquid. Transfer the cubes of bread and add the sliced strawberries. I like to toss the whole thing together so the fresh strawberries are evenly distributed throughout the bread pudding. Pour the strawberry milk over the bread. If there are any cubes of bread that haven’t been coated in liquid, push them around so they can absorb some of the delicious strawberry milk.
3 - Transfer to the oven to bake for about 25 to 30 minutes, until the top of the bread cubes are lightly golden brown. Dust with powdered sugar and serve warm.

http://www.pbs.org/food/recipes/strawberry-bread-pudding/

Kitchen Hint of the Day!

Thank you to Dot A. for passing this handy hint along!.......

Don't toss those Corn Cobs away! - When using fresh corn in a soup recipe, throw the cobs in also as the soup cooks! There is lots of flavor in the cobs, and they will help to thicken the soup.  Then simply remove the cobs when the soup is finished.

Sunday, May 29, 2016

Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans

Dinner Tonight: Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans





Another muggy morning out there today, 70 degrees by 7:00. For Breakfast I fried up 2 slices of Smithfield Sliced Ham. If you've never tried this you are missing out! It's the best packaged sliced
Ham I've tried. So I fried the slices up and toasted a Healthy Life Whole Grain English Muffin. Together it makes one good Breakfast Sandwich! Bad day for allergies and sinus suffers, like myself. So I stayed in most of the day. I was over at the rehab center for my Aunt's birthday party, it was great seeing all my cousins again. Dad is there also. I'm having my doubts about his return home. He's not getting any stronger and the dementia is getting worse. I hope I'm wrong and he can turn it around. Anyway I stayed home today. Did some laundry for Mom and cleaned the house. Also did some computer cleaning also, ran screens and deleted some old files. Then for Dinner tonight I prepared Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans.





I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these!









For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had tried these a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Healthy Life Dark Fudge Swirl Frozen Yogurt.







PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked
* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/




BUSH’S® VEGETARIAN BAKED BEANS

Looking for full flavor in delicious baked beans minus the meat? Try our Vegetarian Baked Beans.
We slow cook tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. Try them in Reduced Sodium!

Every 1/2 cup serving of BUSH’S® Vegetarian Baked Beans is loaded with 6 g of protein and 5 g of fiber. Don’t Bush’s Vegetarian Baked Beansworry, these tasty beans are also gluten-free, cholesterol-free and even fat-free!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 130
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.bushbeans.com/en_US/product/vegetarian?&cid=ps:google:Branded-New:Vegetarian

Soup Special of the Day! - Asian Chicken and Vegetable Soup

This weeks Soup Special of the Day is - Asian Chicken and Vegetable Soup. Chicken, Ginger, Snow Peas, and Bean Sprouts highlight this week's Soup! It's from the CooksRecipes website which is stocked full of delicious recipes like this!     http://www.cooksrecipes.com/index.html

Asian Chicken and Vegetable Soup

Recipe Ingredients:

4 boneless skinless chicken breast halves, cut into thin slices
8 cups (2 quarts) chicken broth
1 tablespoon chili paste
1 (4-inch wide) piece fresh ginger, unpeeled, chopped coarsely
2 tablespoons sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 green onions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped

Cooking Directions:

1 - In a large soup pot or Dutch oven, place chicken broth, chili paste, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
2 - In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes.
3 - Stir in snow peas; simmer 1 minute. Stir in green onions, bean sprouts and mint; simmer an additional 2 minutes serve hot.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 329; Total Fat: 12g; Saturated Fat: 2g.

http://www.cooksrecipes.com/soup/asian_chicken_and_vegetable_soup_recipe.html

Low-Carb Breakfast Recipes

From the Diabetic Living Online website its Low-Carb Breakfast Recipes. Recipes like Hash Brown Potato Cakes and Knife-and-Fork Breakfast Burrito can be found here. It's all on the Diabetic Living Online website.   http://www.diabeticlivingonline.com/


Low-Carb Breakfast Recipes

Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you'll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.



Hash Brown Potato Cakes

If you thought hash browns were off-limits, think again. In addition to reasonable portion sizes, this recipe calls for just a small amount of olive oil and cooking spray, helping to reduce fat and calories. The best news of all: It has 9 grams of carb per serving.......


Knife-and-Fork Breakfast Burrito

If you're in the mood for Mexican, give this low-carb recipe a try. The eggs are cooked in a thin layer and become the shell, replacing regular, carb-laden tortillas. Healthy black beans provide 4 grams of fiber......


Pick-Me-Up Bars

A welcome change from the usual morning toast or cereal, these portable whole wheat breakfast bars provide energy to help pick you up and keep you going........



* Click the link below to get all the Low-Carb Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Kitchen Hint of the Day!

Eat your Peas.....

Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium, and choline. For an in-depth nutritional profile click here: Green peas.

Saturday, May 28, 2016

Baked Ham, Salami, and Swiss Mini Sub w/ Baked Crinkle Fries

Dinner Tonight: Baked Ham, Salami, and Swiss Mini Sub w/ Baked Crinkle Fries




You could tell it was going to be an uncomfortable day outside by 7:00 this morning, it was already 71 degrees and muggy out. They say we have a lot of rain moving in later, wait and see I guess. For Breakfast this morning I prepared 2 Jennie Turkey Sausages, 1 Egg Sunnyside Up, and 2 slices of toasted Healthy Life Whole Grain Bread (Lightly Buttered). Also had my morning cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom and cleaned up around the house. After Lunch I headed to the Rehab Center to see Dad and also to a Birthday Party for my Aunt who is also over there. Back home and for Dinner tonight I prepared Baked Ham, Salami, and Swiss Mini Sub w/ Baked Crinkle Fries.


To make the sandwich I’ll need; Kroger 100% Whole Wheat Hoagie Rolls, Boar’s Head Black Forest Smoked Ham, Boar’s Head Salami, Sargento Ultra Thin Swiss Cheese, Kraft Lite Italian Dressing,
Kraft Reduced Fat Mayo w/ Olive Oil, and Extra Virgin Olive Oil (for brushing the tops of the buns).



I used Boar’s Head Smoke Master Beechwood Smoked Black Forest Ham. I had purchased the Ham at Kroger, on sale the other day. I love all the Boar’s Head Meats and Cheese. Always fresh and lower in calories and sodium, the Ham is 60 calories per serving. Then I also used Boar's Head Salami, 110 calories per serving. For the Cheese I used Sargento Ultra Thin Swiss Cheese which is only 40 calories per slice.To make the Sub I put a slathering of the Kraft Mayo on the bottom half of the Bun. Then layered the Ham, the Salami, Swiss Cheese, Kraft Lite Italian Dressing, and topped with the  top half of the Bun. To help the bun brown a bit I brushed the top of Bun with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. Love these Ham and Swiss Subs, along with the added Salami! I prepared one for Mom when she got home later.




I also served the Mini Sub with some Ore Ida Crinkle Fries, served with a side of Hunt's Ketchup. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Boar’s Head
SMOKE MASTER BEECHWOOD SMOKED™ BLACK FOREST HAM

Enjoy a flavor rarely experienced in America with our Smoke Master Beechwood Smoked™ Black Forest Ham. Crafted with the finest ingredients and exceptional care, this ham is naturally smoked with imported German beechwood. The result, a ham with a delicious, distinct flavor that is rich and smooth. We suggest simply pairing it with Boar’s Head Delicatessen Style Mustard on crusty bread.


Nutrition Facts
Serving Size 2oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 5
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 30mg 10%
Sodium 460mg 19%
Potassium 160mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 10g 20%

http://boarshead.com/products/ham/11005-black-forest-beechwood-smoked-ham





Boar's Head Hard Salami
Delicious pork and beef salami. Scrumptious in sandwiches or cubed with cheese.

* Gluten Free
* Milk Free

Nutrition Facts
Serving Size Serv Size 1 oz (28g)
Serving Per Container Varied
Amount Per Serving
Calories 110 Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3.5g 18%
Trans Fat 0g
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Cholesterol 30mg 10%
Sodium 430mg 18%
Potassium 100mg 3%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 6g 12%

http://boarshead.com/products/detail/552-hard-salami

The Saturday Evening Dessert - Chocolate Dunk Cookies

This week's Saturday Evening Dessert is Chocolate Dunk Cookies. What's better than a fresh batch of hot homemade Cookies, especially the Chocolate variety! Using Baker's semi-Sweet Baking Chocolate and using Splenda to replace the regular Sugar. These are sure to please the whole family! You can find this recipe on the Cook'sRecipes website. http://www.cooksrecipes.com/index.html

Chocolate Dunk Cookies

These festive, chocolate-dipped cookies make great holiday treats.

Recipe Ingredients:

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) package BAKER’S Semi-Sweet Baking Chocolate - divided use
3/4 cup margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup Splenda Granulated No Calorie Sweetener
1 large egg
1 teaspoon vanilla extract
1 cup chopped walnuts

Cooking Directions:

1 - Preheat oven to 375°F (190°C).
Combine flour, baking soda, and salt in a small bowl. Set aside. Coarsely chop 5 of the chocolate squares.
2 - Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well.
3 - Gradually add flour mixture, beating until blended. Stir in chopped chocolate and walnuts.
4 - Drop heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets.
5 - Bake cookies 11 to 12 minutes or until lightly browned. Cool one minute; remove from baking sheets. Cool completely on wire racks.
6 - Melt remaining 3 chocolate squares in microwave as directed on package. Dip one half of each cookie into melted chocolate. Place in a single layer on wax paper-covered plates. Let stand until chocolate is set.
Makes 36 cookies.

Nutritional Information Per Serving (1 cookie): Calories 120 | Calories from Fat 70 | Fat 8g (sat 2.0g) | Cholesterol 5mg | Sodium 45mg | Carbohydrates 12g | Fiber 1g | Sugars 6g | Protein 2g.

http://www.cooksrecipes.com/diabetic/chocolate_dunk_cookies_recipe.html

Low-Carb Slow Cooker Recipes

From the Diabetic Living Online website - Low-Carb Slow Cooker Recipes. Low Carb Slow Cooker recipes; recipes including Easy Chicken Enchiladas, Coffee-Braised Brisket, and Aztec Corn Chowder. Find them all and the rest of the healthy and delicious recipes at the Diabetic Living Online website.    http://www.diabeticlivingonline.com/

Low-Carb Slow Cooker Recipes

Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!



Easy Chicken Enchiladas

For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving......


Coffee-Braised Brisket

A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving......


Aztec Corn Chowder

In just five minutes, throw together a creamy, fiber-rich corn chowder that’s short on carbs but not on flavor. Simply toss the ingredients in the slow cooker for 5 to 6 hours. Enjoy a 1/2-cup serving for just 15 grams of carb.......



* Click the link below to get all the Low-Carb Slow Cooker Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-carb-slow-cooker-recipes

Kitchen Hint of the Day!

Spice is nice......

Use spices in baked goods. For example reducing sugar and adding cardamom, cinnamon, nutmeg or vanilla to your recipes.

Friday, May 27, 2016

Tuscan Seasoned Pork Medallions w/ Hash Browns, Glazed Apples, and Italian Loaf Bread

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Hash Browns, Glazed Apples, and Italian Loaf Bread




Spring bypassed us and Summer has slid right in! It's 86 degrees and sunny out there today. Not a lot going on today around the house. I went to Kroger, I forgot to pick a couple of Birthday cards yesterday when I was up here. It's my Aunts Birthday tomorrow. Her and my Dad are in the same rehab center, the family is having a Birthday Party tomorrow for her. So anyway I did a few things around the house and outside. For dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Hash Browns, Glazed Apples, and Italian Loaf Bread.
 




On my last visit to Costco I bought another package of the Tuscan Seasoned Pork Loin Medallions.They cut it and seasoned it as I shopped. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a package out of the freezer and let it thaw overnight in the fridge.








To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Pork to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then backed them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.




Then for one side I prepared some Simply Potatoes Hash Browns. I had these yesterday for dinner and were so good I'm having them again for dinner tonight. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish.








I also heated up some Bob Evan’s Glazed Apples, it comes in a microwavable container and is a quick and delicious way to have Glazed Apples. And Apples are perfect for any Pork dish! Quite a dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.








BOB EVANS SLICED GLAZED APPLES
A classic taste that will make everyone think you slaved in the kitchen, Bob Evans Sliced Glazed Apples are a perfect side dish or topping. Sold in the grocer’s refrigerated section, they’re ready to serve in less than 5 minutes.

Serving Size 1/2 cup (116g)
Amount Per Serving
Calories: 140
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 35mg
Total Carbs 32g
Dietary Fiber 1g
Protein 2g
http://www.bobevans.com/Grocery/59/Bob-Evans-Sliced-Glazed-Apples

Jennie - O Turkey Recipe of the Week - Turkey Tenderloin with Peaches

This week's Jennie - O Turkey Recipe of the Week is a Turkey Tenderloin with Peaches. The name just shouts freshness and Spring time. Made with the always delicious JENNIE-O® Savory Roast Turkey Breast Tenderloin. Add Red Onions, Peaches, Arugula, and Blue Cheese you have the makings of a healthy and delicious Turkey dish! You can find this recipe along with all the other healthy and delicious recipes at the Jennie - O website!     http://www.jennieo.com/

Turkey Tenderloin with Peaches

Ingredients
2 medium red onions, sliced ½-inch thick rounds
3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled


Directions
1 - Drizzle onions and peaches with 1 tablespoon oil; set aside. Grill turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings. Grill peaches 2 minutes per side or until grill marks appear.

2 - Toss arugula with onions, peaches, vinegar and remaining oil. Arrange turkey and arugula mixture on plates; sprinkle with cheese.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 310 Fat 13g
Protein 35g Cholesterol 85mg
Carbohydrates 16g Sodium 780mg
Fiber 2g Saturated Fat 4.5g
Sugars 9g
http://www.jennieo.com/recipes/698-Turkey-Tenderloin-with-Peaches

Easy Low-Carb Snack Ideas

From the Diabetic Living Online website - Easy Low-Carb Snack Ideas. Looking for a Diabetic Friendly snack, wel here's some great ideas. Tips and recipes including; Grapes and Grahams, Fruit and Nut Yogurt, and Cereal Nut Mix. See them all at the Diabetic Living Online website. http://www.diabeticlivingonline.com/


Easy Low-Carb Snack Ideas

If your next meal seems hours away, choose one of these diabetic snacks to ease those hunger pains. A cinch to put together, each snack idea has 15-20 grams of carb per serving.



Low-Carb Snack Ideas for People with Diabetes

If you need a pick-me-up between meals, a snack with 15-20 grams of carbohydrate is often the answer. For someone with diabetes, it's important to eat a fiber-filled and nutrient-rich snack to curb the appetite before the next meal, says Angela Ginn-Meadow, a registered dietitian and a spokesperson for the American Dietetic Association. Talk to your health care provider about whether a snack will work in your meal plan.



Grapes and Grahams

Want a crunchy, sweet treat that's quick and easy to whip together? Spread 1 tablespoon light cream cheese on 2 graham cracker squares and top with 1/4 cup halved grapes.....


Fruit and Nut Yogurt

Need a snack that will help you go the extra mile? Sprinkle 1 tablespoon dried cranberries and 1 tablespoon toasted slivered almonds atop a 6-ounce carton of plain fat-free Greek yogurt. Greek yogurt has more protein than its regular counterpart to keep you satisfied longer, and the sweet cranberries will balance the tangy zip of the yogurt......


Cereal Nut Mix

Get a good dose of fiber by mixing 1/2 cup unsweetened miniature shredded wheat cereal, 1 tablespoon dried cranberries, and 1 tablespoon roasted pistachio nuts. By using unsalted nuts, you'll keep the sodium to a record low of 2 milligrams........



* Click the link below to get all the Easy Low-Carb Snack Ideas
http://www.diabeticlivingonline.com/food-to-eat/count-carbs/easy-low-carb-snack-ideas

Kitchen Hint of the Day!

Peachy Keen......

* Peaches also offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. Peaches are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fiber.

* Peaches are the perfect snack food for losing weight. A peach makes you feel full and keeps you from overeating. The bonus: one peach only contains about 35-50 calories and no fat!

* Keep the skin healthy. Vitamin A and C make peaches a great natural moisturizer; they’re often used in cosmetics. These vitamins can help regenerate skin tissue.

Thursday, May 26, 2016

Fried Walleye w/ Hash Browns and Cut Green Beans

Dinner Tonight: Fried Walleye w/ Hash Browns and Cut Green Beans




I had a toasted Healthy Life Whole Grain English Muffin topped with Smucker's Sugarless
Blackberry Jam for Breakfast, along with my morning cup of Bigelow Decaf Green Tea for Breakfast. After that I took Mom over to the Old Time Pottery Barn and then to Walmart before coming back home. Noticed gas prices have really shot up for the upcoming Memorial Day Weekend, as usual! Back home after lunch I did some cleaning outside before the rains came in. Last night around midnight I made sure the doors were locked and turned on the alarm when I kept hearing something outside. It was something I had not heard since I was kid, a Hoot Owl! Then this afternoon while out side he went swooping by into whats left of our woods. First time I've heard a call of an Owl or seen one in forever, and he's a good size one. Anyway for dinner tonight its Fried Walleye w/ Hash Browns and Cut Green Beans.



I had a Meijer Walleye Fillet in the freezer, I laid it out in the fridge overnight to thaw. These were
the best tasting Walleye we had in quite some time. So couldn’t wait to have one again. I rinsed it off in cold water and patted dry with paper towel. Seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillet in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried it in Extra Virgin Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor. Along with Crappie their my favorite Fresh Water Fish to eat.





Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish. I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts

Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 8="" g="" p="">Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Condiment of the Week - Salsa (sauce)

Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the
Salsa
sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips.

Salsa is often a tomato-based sauce or dip which is heterogeneous and includes additional components such as onions, chilies, beans, corn, and various spices. They are typically piquant, ranging from mild to extremely hot.





Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Maya made salsa also, using a mortar and pestle. Well-known salsas include:

* Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander).
* Pico de gallo ("rooster's beak"), also known as salsa fresca ("fresh sauce"), salsa picada ("chopped sauce"), or salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chilies, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro, or coriander leaf.
* Salsa verde, "green sauce", in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, "black sauce" is a Mexican sauce made from dried chilies, oil, and garlic.
* Salsa taquera, "taco sauce": Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, "ranch-style sauce": Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, "wild sauce", is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chilies mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often
Mango pineapple salsa 
also used as a garnish on grilled chicken or grilled fish due to the sauce's gamut of complementary flavors.
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chilies, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero chilies.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell chilies, and/or jalapeños), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.

There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.

Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is "a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne chilies and black pepper and bound with oil and vinegar." In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: "The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chili (the African word for the chili is peri-peri). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking.


Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores
An American, home-prepared version of pico de gallo/salsa fresca
are forms of salsa cruda or pico de gallo, and typically have a semi-liquid texture. To increase their shelf lives, these salsas have been cooked to a temperature of 175 °F (79 °C). Some have added vinegar, and some use pickled peppers instead of fresh ones. Tomatoes are strongly acidic by nature, which, along with the heat processing, is enough to stabilize the product for grocery distribution.

Picante sauce of the American type is often thinner in consistency than what is labelled as "salsa". Picante is a Spanish adjective meaning "piquant", which derives from picar ("to sting"), referring to the feeling caused by salsas on one's tongue.

Many grocery stores in the United States and Canada also sell "fresh" refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.

Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.

While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.


The World Health Organization says care should be taken in the preparation and storage of salsas and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria, especially when unrefrigerated.

In 2002 a study by the University of Texas–Houston, found sauces contaminated with E. coli in:

* 66% of the sauces from restaurants tested in Guadalajara, Jalisco
* 40% of those from restaurants tested in Houston, Texas
In 2010 the CDC reported that 1 in 25 food borne illnesses between 1998 and 2008 was traced back to restaurant sauces (careless prepared or stored).

A 2010 paper on salsa food hygiene described refrigeration as "the key to safe" sauces. This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of bacteria.






Low-Carb Chicken Recipes

From the Diabetic Living Online website its Low-Carb Chicken Recipes. Winner, Winner, lots of Chicken Dinners! Recipes including; Balsamic Chicken, Basil-Tomato Chicken Skillet, and Feta-Stuffed Chicken. You can find them all plus all the other delicious and healthy recipes at the Diabetic Living Online website!    http://www.diabeticlivingonline.com/

Low-Carb Chicken Recipes

It's easy to rally the family around a delicious chicken dinner. These recipes are so full of flavor that no one will know that they're low-carb!



Balsamic Chicken

A rub seasoned with paprika, rosemary, and garlic gives this chicken lively flavor; a balsamic-vinegar drizzle adds subtle sweetness.....


Basil-Tomato Chicken Skillet

To cut the fat, cook in a skillet coated with cooking spray instead of oil......


Feta-Stuffed Chicken

Feta is a full-flavored cheese that can be used in small amounts. Here it's mixed with a little fat-free cream cheese (lowering the calorie content even more) and used as a stuffing for chicken......



* Click the link below to get all the Low-Carb Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/low-carb-chicken-recipes

Kitchen Hint of the Day!

It's all about the Olives.....

* The antioxidant nutrients in black olives impede this oxidation of cholesterol, thereby helping to prevent heart disease. Olives do contain fat, but it's the healthy monounsaturated kind, which has been found to shrink the risk of atherosclerosis and increase good cholesterol.

* In addition, they contain good amounts of minerals like calcium, copper, iron, manganese, and zinc. Further, they are small sources of B-complex vitamins such as niacin, choline, and pantothenic acid.

* Oil expressed from these fruits is recognized as one of the healthiest edible oils since it contains less saturated fat, and composes linoleic (omega-6) and linolenic acid (omega-3) essential fatty acids at the recommended 8:1 ratio.

Wednesday, May 25, 2016

Bacon and Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Bacon and Cheese Buffalo Burger w/ Baked Fries






Had a peaceful night of sleep finally, had a rough night on Monday into Tuesday with Phantom Pains. I had a Breakfast Burrito for Breakfast this morning. I used 2 medium size Eggs (Scrambled), Jennie - O Turkey Bacon (Crumbled), sliced Black and Green Olives, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Ortega Smoked Chipotle Taco Sauce, and Old El Paso 6 - Inch Flour Tortillas. Nothing not to like in this Burrito! Best Breakfast I've had in a while. Eggs and Bacon are just a natural pairing. The Ortega Smoked Chipotle Taco Sauce can't be beat. It just gives everything an unbelievable taste, nice heat but not over powering.




So after that delicious Breakfast I did a load of laundry for Mom. I then finished up some light house keeping. After Lunch I headed out to go see Dad at the rehab center. He had a blood transfusion yesterday and he's still sort of weak from it. He's got a ways to go before coming home. Headed back home and stopped for gas and got the car washed and vacuumed the inside. Took a quick power nap before dinner. Then for dinner tonight it's Bacon and Cheese Buffalo Burger w/ Baked Crinkle Fries.




Love these Buffalo Burgers combining my two favorites, Wild idea Buffalo and Jennie – O Turkey! I used Jennie – O Turkey Bacon for my Burger topping. Heated up a medium size skillet on medium
high heat and fried the Bacon until it was crisp. Removed it from the skillet to a Paper Towel lined plate, and set aside. For the Buffalo Burger I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, in Extra Virgin Olive Oil, about 31/2 minutes per side, after flipping the Burger I added my slice of Cheese with about 1 minute of cooking time left. Topped it with the Turkey Bacon and served it on a Aunt Millie’s Reduced Calorie Hamburger Bun. Love a good Burger and love these Wild Idea Buffalo Burgers, and topped with the Jennie – O Turkey Bacon just adds to the goodness!







For a side I baked some Ore Ida Crinkle Fries, with a side of Hunt’s Ketchup for the Fries. For
dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Wild Idea Buffalo 1/3-Lb 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 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack















Jennie – O Turkey Bacon
Our Turkey Bacon is a delicious alternative to pork bacon.
Product Features:
* 60% Less Fat & Sodium Than USDA Data For Pork Bacon
* Resealable Package
* 12-oz package
* Gluten Free

Cooking Instructions:
PAN FRY (PREFERRED METHOD):
1 – Preheat a nonstick skillet or electric griddle over medium heat (375°F).
2 – Heat slices for 6-7 minutes or until desired crispness, turning frequently.
3 – For crispier bacon; Lightly spray skillet with nonstick cooking spray before heating bacon.

Nutritional Information
Serving Size 15 g Total Carbohydrates 0 g
Calories 30 Dietary Fiber 0 g
Calories From Fat 20 Sugars 0 g
Total Fat 2.5 g Protein 2 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 10 mg Iron 0%
Sodium 130 mg Calcium 2%

http://www.jennieo.com/products/80-Turkey-Bacon