Tuesday, February 28, 2017

Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries

Dinner Tonight; Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries

For Breakfast on this last day of February I prepared Scrambled Eggs and toasted a 2 slices of Healthy Life Whole Grain Bread topped with I Can't Believe It's Not Butter. Along with my morning cup of Bigelow Decaf Green Tea. After Lunch headed over to spend some time with Dad at the rehab center. He's doing good but has to work on his leg strength. For Dinner tonight its Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries.

The family is hooked on these Grilled Ham and Swiss on Sour Dough Bread Sandwiches. To prepare
the Sandwich I’ll need; Boar’s Head Sweet Slice Ham, Sargento Reduced Fat Swiss Cheese, French’s Yellow Mustard, Kraft Reduced Fat Mayo w/ Olive Oil, and Kroger Bakery Sour Dough Bread. I used the flat top Griddle to grill it with. I sprayed the griddle with a very light coat of Pam Cooking Spray and spread about 1/2 tablespoon of Blue Bonnet Light Butter on it. Heated it on medium heat. I also turned the oven on at 425 degrees.

While the griddle was heating I prepared the Sandwich. Took a slice of the Sour Dough Bread and
topped it with some of the Kraft Mayo, the Boar’s Head Ham, the Sargento Swiss, French’s Mustard, and added the top slice of the Sour Dough Bread. I then Buttered the bottom and top halves of the Bread with Blue Bonnet Butter. With the griddle heated I grilled my Sandwich. Grilled the bottom half just over 3 minutes, then flipped it over and grilled the other side about 2 1/2 minutes. Until both sides were golden brown! What a Sandwich, Sour Dough Bread just makes everything that much better!

I had already preheated the oven, so as the griddle was heating I baked my fries, I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a Weight watcher's Cookies and Cream Ice Cream Bar.

Boar’s Head Sweet Slice Boneless Smoked Ham
With natural juices.

Enjoy the exceptional flavor of a traditional bone-in ham without the bone. Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.

Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 520mg 22%
Potassium 160mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g 20%

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g


Ohio Festivals March 2-5, 2017

March 2-4, 2017  Cincinnati International Wine Festival 2017
Cincinnati, Ohio
A grand celebration of wine, food and music with winery dinners, grand tastings, and a charity auction. Proceeds benifiting Greater Cincinnati Charities.


March 2-5, 2017
International Cake Exploration Societé Midyear Meeting
Cincinnati, Ohio
International Cake Exploration Societé (ICES), an organization comprised of over 3500 sugar artists, cake decorators and vendors from all over the world.


March 3-5, 2017  Bockfest - Cincinnati, Ohio
Bockfest is a celebration of historic Over-the-Rhine, Cincinnati's brewing heritage and the coming of spring. There are several bock beer festivals that take place around the world, but Cincinnati's Bockfest is the oldest and largest in the United States. Bockfest occurs during the first weekend of March.


March 4-5 & 11-12, 2017  March Maple Madness Driving Tour
Statewide, Ohio
A statewide event sponsored by the Ohio Maple Producers Association and syrup makers across Ohio. Spend a day in Ohio's beautiful countryside and see how clear, sweet sap from the maple tree becomes golden, delicious maple syrup. See website for details.



Celebrate the Coming of Spring, Over-the-Rhine's brewing heritage, and bock beer at the largest
Bockfest in the United States. Join us on March 3-5, 2017 as we celebrate 25 years of the funkiest festival in Cincinnati!

There is something for everyone at Bockfest Hall (located at the Christian Moerlein Brewery at 1621 Moore Street, Cincinnati 45202)! Party Like a Bockstar on Friday night by watching the Parade, then enjoying live music, great food, and cold bock beer. Saturday morning kicks off with the Bockfest 5K, then you can sample Bocks, Bites, & Bygone Days with local and rare bock beer tappings, the Bockfeast dinners, a toast to WNKU, and unique heritage series and historic brewery tours. Saturday night kicks back into high gear with the Billygoat Ball with live music, more cold bock beer, and the Beard Baron and Sausage Queen competitions! On Sunday, we refresh ourselves with Bocks, Brunch, and Bavarians with a Bockfeast brunch, Bloody Mary bar, and Continental Sunday. Make sure to visit all the participating venues throughout the neighborhood with special offers all weekend long. The best part is Bockfest is FREE!

About Bockfest
Bockfest is first and foremost, a community event. In addition to throwing a great, three day long party, our goal is to celebrate and support our local community. We work to grow Bockfest every year, to increase attendance, to grow the parade, to add events, and to raise more money to spread the word. However, as enthusiastic as we are about growing the festival and sharing it with an increasingly wider range of America, we are unwavering in our commitment to keep Bockfest unique, authentic and local. There is no charge to the public to attend Bockfest and we work to include all types of local businesses because our goal is to promote Over-the-Rhine, its rich heritage, and the people who live and work here to as broad of an audience as we can reach.

Diabetic Dish of the Week - Blueberry Almond Coffee Cake

This week's Diabetic Dish of the Week is a Blueberry Almond Coffee Cake. Breakfast made healthy with this  Blueberry Almond Coffee Cake recipe. Splenda replaces the Sugar in the recipe, and contains Blueberries and Almonds. You can find this recipe at one of my favorite recipe websites - CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Blueberry Almond Coffee Cake

Friends and family will love waking up to this special breakfast treat.

Recipe Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced-fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup sliced almonds

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2 - Combine flour, baking powder and salt in a small bowl. Set aside.
3 - Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4 - Beat egg white with a fork; add 3 tablespoons Splenda® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5 - Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 55mg; Sodium: 210mg; Total Carbs: 21g; Dietary Fiber: 2g; Sugars: 1g; Protein: 6g.

Romantic Dinners for Two

From the EatingWell website its Romantic Dinners for Two. Healthy and delicious recipes for two people. Recipes included; French Onion Beef Tenderloin for Two, Prosciutto-Wrapped Shrimp with Arugula Salad for Two, and Pacific Sole with Oranges and Pecans. Find them all the EatingWell website. Enjoy and Eat Healthy!   http://www.eatingwell.com/

Romantic Dinners for Two
Instead of going out for date night, stay in and cook a romantic dinner for two. Our healthy chicken recipes, beef recipes, fish recipes and others are perfect for two. Try French Onion Beef Tenderloin for a bistro-style steak dinner or Mussels South of Two Borders for a flavorful seafood dinner.

French Onion Beef Tenderloin for Two
We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Serve with green beans and smashed potatoes with buttermilk and chives......

Prosciutto-Wrapped Shrimp with Arugula Salad for Two
This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless recipe for two. Wrap your shrimp and make the dressing ahead of time, and you'll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.....

Pacific Sole with Oranges and Pecans
Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice. But sole deserves a comeback: it can become a satisfying, sophisticated, one-skillet dinner with very little effort. The recipe can easily be doubled......

* Click the link below to get all the Romantic Dinners for Two

Kitchen Hint of the Day!

Thank you to Jimmy J. for passing this hint along........

Cool already cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.

Monday, February 27, 2017

Catfish Nuggets w/ Cut Italian Beans and Oven Fries

Dinner Tonight: Catfish Nuggets w/ Cut Italian Beans and Oven Fries

For Breakfast this I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam and as usual had my morning cup of Bigelow Decaf Green Tea. Outside we had rain on and off for most of the day, about 49 degrees for a high. After Lunch I went to the rehab center to see Dad and while there I went to therapy with him. He's doing really good with it, might get to home soon! Back home and not a lot going on the rest of the day. For Dinner tonight I prepared Catfish Nuggets w/ Cut Italian Beans and Oven Fries.

I had purchased the Catfish Nuggets from Kroger and had them in the freezer so I let them thaw in the fridge overnight. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. I love using all these Zatarain’s Products!

For one side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the
can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.

For another side I prepared some Alexia Oven Fries with Olive Oil, Rosemary and Garlic. I think this is the second time I tried these. I picked a couple of bags of these up at Jungle Jim’s International Market on my last visit there. They are already seasoned with Olive Oil, Rosemary and Garlic. I also seasoned them with some Morton’s Lite Salt. They baked up perfectly and tasted great, as all the Alexia Potato. Great to have a bag of these handy in the freezer!

Zatarain’s Crispy Southern Fish Fri

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

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%


One of America's Favorites - Beignet

Potato beignet

Beignet (English pronunciation: /bɛnˈjeɪ/; French: [bɛɲɛ], literally bump), synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough.

The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition.  The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States, has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (in other words, they do not have the typical doughnut hole) filled with fruit or jam.

In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.

Donuts (doughnuts) in Quebec and elsewhere in Canada are referred to as both Beigne and Beignet in French.

Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top.
Beignets from Café du Monde in New Orleans
They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the United States, beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to New Orleans in the 18th century by French colonists, from "the old mother country", and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986.

Ingredients used to prepare beignets traditionally include:

* lukewarm water
* granulated sugar
* evaporated milk
* bread flour
* shortening
* oil or lard, for deep-frying
* confectioners' sugar

"Meatless Monday" Recipe of the Week - Green Chile and Cheese Strata

This week's "Meatless Monday" Recipe of the Week is a Green Chile and Cheese Strata. Put a fresh and Meatless twist on your Stratas with this week's recipe. It's from the CooksRecipes website which has an endless selection of recipes to please any taste or diet. Enjoy and Eat Healthy!   http://www.cooksrecipes.com/index.html

Green Chile and Cheese Strata

This South-of-the-Border strata will be a welcome change from other versions you may be familiar with.

Recipe Ingredients:

6 slices thick white bread
6 thick slices Monterey Jack cheese
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon salt
3/4 cup shredded cheddar cheese

Cooking Directions:

1 - Preheat oven to 325°F (160°C). Grease a 13x9x2-inch baking dish.
2 - Place bread in bottom of prepared baking dish; top with Monterey Jack cheese. Sprinkle with chiles.
3 - Combine milk, eggs, green onion, hot pepper sauce and salt in small bowl. Pour over bread and cheese; sprinkle with cheddar cheese.
4 - Bake for 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Makes 6 servings.

Kitchen Hint of the Day!

Easy clean-up.....

When you're done with an afternoon of baking, sprinkle your messy countertop with salt, and the doughy, floury mess that's left behind can be easily wiped away with a damp sponge.

Sunday, February 26, 2017

Turkey Tacos and Refried Beans

Dinner Tonight: Turkey Tacos and Refried Beans

For Breakfast I prepared some more of the Pioneer Peppered White Gravy along with 2 slices of toasted Healthy Life Whole Grain Bread. I love Gravy!! Also fried up 2 Jennie – O Turkey Breakfast Sausage Links and topped it off with that morning cup of Bigelow Decaf Green Tea. Our area here in West Chester has run the full gauntlet of weather! In the last 2 days its been 80 degrees and sunny, heavy rain and thunder storms, dropping temperatures with snow and sleet, and now this morning snow flurries and in the 20's! All 4 seasons in 2 plus days! After Breakfast it was house cleaning day. Dusted (my least favorite chore), vacuumed, and cleaned the stove and oven. Had a very restless night last night. Dealing with the Phantom Pains, first time in a while. I had a bad case of them lasted for almost the entire day and night. Sure wish they come up with a cure for these. Anyway after Lunch I went up and seen Dad at the rehab center. It looks as though he may be released sometime next week, hope so! For Dinner tonight Turkey Tacos and Refried Beans.

Well Taco Tuesday came early! I had been wanting Tacos for some time, and tonight is the night!
When making Turkey Tacos I love using Jennie -O Ground Turkey Breast! Love all the Jennie -O
Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!

For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green
Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For  my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Jennie – O Extra Lean Ground Turkey Breast

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

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

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

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

Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!

Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 115mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g


Soup Special of the Day.........Chicken and Mushroom Soup

This week's Soup Special of the Day is a Chicken and Mushroom Soup. It's off the CooksRecipes website. Check the Cooks site for any recipes or recipe ideas you may want. Enjoy and Eat Healthy!     http://www.cooksrecipes.com/index.html

Chicken and Mushroom Soup

A generous amount of sesame oil imparts an intense note of nutty flavor to this sherried chicken and mushroom soup.

Recipe Ingredients:

2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups chicken broth
1 cup sliced mushroom
4 tablespoons sesame oil
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped flat-leaf parsley

Cooking Directions:

1 - In a saucepan bring chicken broth to a rolling boil. Add the chicken and sliced mushrooms. When the soup returns to a boil and the ingredients float to the top, remove saucepan from heat.
2 - Add sesame oil, sherry, salt, and pepper. Sprinkle chopped parsley on top of the individual servings.
Makes 3 servings.

Cozy Chicken Soup Recipes

From the Diabetic Living Online website its Cozy Chicken Soup Recipes. Delicious and Diabetic Friendly Chicken Soup Recipes. Recipes like; Chicken-Squash Noodle Soup, Chicken Chili Monterey, and Spanish Chicken Stew. You can find them all at the Diabetic Living Online website. Enjoy and Eat Healthy!   http://www.diabeticlivingonline.com/

Cozy Chicken Soup Recipes

Lift your spirits and tantalize your taste buds with a hearty and healthy bowl of chicken soup, chunky stew, or gumbo. With this delightful and diverse collection of recipes, you'll never think of chicken soup as boring again.

Chicken-Squash Noodle Soup

Featuring chunks of tender zucchini, this protein-packed soup also boasts carrots, celery, onion, and garlic for a cozy meal in a bowl.....

Chicken Chili Monterey

Break out this recipe for any holiday or dinner party and watch guests swoon. Curry powder and chunks of tender apples are highlights in an exotic masterpiece....

Spanish Chicken Stew

Put a fresh and romantic spin on chicken stew for a stress-free solution to dinner. Just toss in your ingredients and slow cook to perfection.....

* Click the link below to get all the Cozy Chicken Soup Recipes

Kitchen Hint of the Day!

Love that Buttermilk.....

Buttermilk can be substituted for 2 percent or whole milk in most pastry or bread recipes. Buttermilk is less than 1 percent fat, almost equal to skim milk, but has a thicker consistency.

Saturday, February 25, 2017

Seasoned Haddock w/ Creamy Parmesan Risotto and Sliced Carrots

Dinner Tonight: Seasoned Haddock w/ Creamy Parmesan Risotto and Sliced Carrots

For Breakfast this morning I prepared a packet of Pioneer Peppered White Gravy, toasted 2 slices of
Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After a night of heavy rain and thunder storms, the morning was quiet but a lot cooler. We had a record high of 76 degrees yesterday and a high of 41 degrees today! There goes my Sinuses again!Just as soon as they get adjusted to warm weather, here comes the cool weather back. Cloudy and breezy out. After Lunch I went up to see Dad for a while at the rehab center. Back home took a quick nap and watched some College Basketball. For Dinner tonight its a Seasoned Haddock w/ Creamy Parmesan Risotto and Sliced Carrots.

I had purchased 2 Haddock fillets from Kroger the day before. I rinsed both fillets and cut into
smaller pieces. I froze one bag and kept the other one out for my Dinner tonight. So 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. These make a great Fish Sandwich also!

For one side dish I made some Creamy Parmesan Risotto. As always I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes.

Then I also heated up a can of Del Monte Sliced carrots. These are so much easier to prepare than
boiling fresh Carrots, and they taste just as fresh and good. I also baked a 1/2 loaf of LaBrea Whole Grain Loaf Bread. For dessert later a Weight Watcher's Divine Triple Chocolate  Ice Cream Bar.

Lundberg Creamy Parmesan Risotto

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

Cooking Instructions

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


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

Meanwhile back at the SayersBrook Bison Ranch.......Elk Strip Loin 8 oz. each

This week from the SayersBrook Bison Ranch its Elk Strip Loin 8 oz. each (2). If you've always
wanted to try Elk here's your chance! They're from one of my favorite sites the SayersBrook Bison Ranch (http://www.sayersbrook.com/). At the SayersBrook site you can select cuts of Elk, Bison, Wild Boar, Ostrich, Hams, and more! I just reordered more of my favorite, Bison Chopped Steak! It's the best tasting, most tender, Chopped Steak I've ever had and will always have some in the freezer ready to prepare. So make sure you check the SayersBrook site (http://www.sayersbrook.com/) out today. Now more on the Elk Strip Loin.

Elk Strip Loin 8 oz. each
Elk strip loin steaks. (2) 8 oz. package. 1lb total  The elk or wapiti as they are called in North
America is one of the largest species of deer in the world and one of the largest land mammals in North America and Eastern Asia. Only the moose rivals it in size. Elk feed on grasses, plants, leaves and bark. The meat is leaner and higher in protein than either beef or chicken. Elk meat is one of the tastiest and healthiest all-natural alternatives to traditional meats. Elk meat is low in fat, cholesterol and calories. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! It's a dark red, dense meat. Very tender and needs no marinating. The taste is similar to beef but with more flavor. It does not taste gamey. Substitute elk meat in any recipe calling for beef. Do not over cook elk meat. Because of it's low fat content, elk cooks quickly and if overdone it will be dry and tough. Burgers, steaks and roasts should be pink in the center.

TOLL FREE 1-888-472-9377

Healthy Fish and Seafood Recipes

From the Diabetic Living Online website its Healthy Fish and Seafood Recipes. Delicious Diabetic Friendly Seafood recipes like; Coconut- and Sweet-Potato-Crusted Shrimp with Honey-Papaya Dipping Sauce, New England Clam Chowder, and San Francisco Seafood Stew. You can find these and all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy http://www.diabeticlivingonline.com/

Healthy Fish and Seafood Recipes

Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke.

Coconut- and Sweet-Potato-Crusted Shrimp with Honey-Papaya Dipping Sauce

Escape to the Pacific Islands without leaving your kitchen. This tropical salad is not only healthy -- it improves digestive health with papaya and is full of heart-healthy antioxidants from the sweet potatoes -- but it's also incredibly tasty, with a sweet honey crunch in every bite.....

New England Clam Chowder

Instead of loading this classic chowder (and your belly) with carb-heavy potatoes, use a combination of fewer potatoes with chopped cauliflower. You'll still enjoy the hearty richness you crave, plus a few added nutrients, without losing any flavor.....

San Francisco Seafood Stew

Combine all of your seafood favorites in this sumptuous stew. Bring back the heritage of this recipe by gathering friends around the dinner table to enjoy a dish once known for bringing the community together.....

* Click the link below to get all the Healthy Fish and Seafood Recipes

Kitchen Hint of the Day!

Moldy Bread.....

You may know that you can usually just cut mold off of cheese, but the same does not hold true for bread. If you see the the slightest sign of mold on baked goods, throw the item out. Mold sends out "feelers" that often can't be seen.

Friday, February 24, 2017

Stuffed Clams w/ Whole Grain Mac and Cheese and Baked Whole Grain Bread

Dinner Tonight: Stuffed Clams w/ Kraft 50% Whole Grain Mac and Cheese and Baked Whole Grain Bread

To start my day off I toasted a Healthy Life Whole Grain English Muffin, Scrambled some Egg
Beater's Egg Whites, fried 2 Jennie - O Turkey Breakfast Sausage Links, and had my morning cup of Bigelow Decaf Green Tea. We had a temperature record setting day here today! 76 degrees but windy and cloudy. So that's 2 days in a row we've 70 degrees or better. But that ends by Saturday morning, only a high of 39 degrees but back in the 60's by Monday. After Lunch went up and spent most of the afternoon with Dad at the rehab center. On the way back home stopped by Kroger for a couple of items for Mom. For Dinner tonight I prepared Stuffed Clams w/ Kraft 50% Whole Grain Mac and Cheese and Baked Whole Grain Bread.

For the Stuffed Clams; I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed
Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. Plus they are only $1 per Clam.

For side to go with the Clams I prepared some Kraft 50% Whole Grain Mac and Cheese. I normally
have the regular Mac and Cheese but I seen the 50% Whole Grain at Meijer and picked up a 4 pack of them. It comes in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! Seafood and Mac and Cheese are just a natural pairing. I also baked the other half of the LaBrea Whole Grain Loaf Bread. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

Kraft Macaroni and Cheese Dinner, Whole Grain, Original Flavor

Made with 50% whole grain. 19 g of whole grain per serving (nutritionists recommend eating at least three one-ounce equivalents of whole grain products per day [about 16 g whole grain per serving or at least 48 g per day]. One serving of this product contains 19 g whole grain, approximately 39% of the minimum daily amount). Ready in 3.5 minutes. Just add water.

Nutrition Facts
Serving size (in container): 1 package (1)
Calories 220
Calories from Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol less than 5mg 2%
Sodium 460mg 19%
Total Carbohydrate 40g 13%
Dietary Fiber 3g 12%
Sugars 6g
Protein 5g

Matlaw's Stuffed Clams
Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable breadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They're great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil "boat" and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at www.Matlaws.com/setsail.com

Jennie - O Turkey Recipe of the Week - Turkey Ham in Pretzel Roll

This week's Jennie - O Turkey Recipe of the Week is a Turkey Ham in Pretzel Roll. A Sandwich that's a meal! Made with JENNIE-O® Turkey Ham along with Onion, Red Bell Peppers, Parsley, Thyme, and Provolone Cheese. It's served in a hollowed out pretzel Roll! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Eat Healthy!   https://www.jennieo.com/

Turkey Ham in Pretzel Roll


½ cup chopped onion
1 teaspoon vegetable oil
⅓ cup roasted red bell peppers, cut in ½–inch strips
2 teaspoons chopped fresh parsley
½ teaspoon chopped fresh thyme
1 cup shredded Provolone cheese
1 cup diced JENNIE-O® Turkey Ham
4 pretzel rolls

Heat oven to 350°F.
1) In small skillet, sauté onion in oil 4 to 5 minutes or until soft. In medium bowl, toss together onion, peppers, parsley, thyme, cheese and turkey ham.
2) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.
3) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.

Saturated Fat7g

Low-Cholesterol Recipes

From the Diabetic Living Online website its  Low-Cholesterol Recipes. Diabetic Friendly recipes that are also Low-Cholesterol Recipes. Recipes included; Roasted Veggie Pitas, Chili Bean-Stuffed Peppers, and Provencal Vegetable Stew. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/

Low-Cholesterol Recipes

Keep your heart healthy and your hunger satisfied with these tasty low-cholesterol diabetic recipes. All of our delicious recipes have less than 20 mg of cholesterol per serving, so start cooking!

Roasted Veggie Pitas

Smoked provolone cheese tops these flavorful veggie pitas, which are filled with mushrooms, squash, peppers, and onions......

Chili Bean-Stuffed Peppers

Add cheese, chili beans, and rice to sweet peppers for a flavorful (and healthful) low-cholesterol vegetarian dinner.....

Provencal Vegetable Stew

Adding a splash of vinegar just before serving boosts the flavor of this hearty, low-cholesterol white bean and vegetable stew.....

* Click the link below to get all the Low-Cholesterol Recipes

Kitchen Hint of the Day!

Cutting fat and calories......

A good way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat-free half-and-half or evaporated skim milk.

Thursday, February 23, 2017

Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob

Dinner Tonight; Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob

For Breakfast this morning I prepared a Scrambled Egg, toasted 2 slices of Healthy Life Whole Grain
Bread, and made my morning cup of Bigelow Decaf Green Tea. Cloudy out today but a high of 70 degrees! Across the street from us my neighbor's trees already have buds coming out on them. And every ones  Spring Flowers are all coming up, awful early in the year for this. I stayed home today, I'll go see Dad tomorrow. So today I cleaned the house and then went outside and cleaned the wooden deck and driveway. For Dinner tonight its Chicken! I prepared Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob.

I had a package of 2 Boneless/Skinless Chicken Breasts in the freezer that I sat in the fridge overnight to thaw. To prepare them I'll need; Flour, Litehouse Poultry Seasoning, Morton's Lite Salt, and Ground Black Pepper.

I'm using a medium size skillet to fry the Chicken. I first sprayed it with Pam Cooking Spray and then
added a tablespoon of Extra Light Olive Oil to it, preheated on medium heat. As the skillet was heating I grabbed a pie pan and added a couple of tablespoons of flour to it. I then took the Chicken Breasts and rolled them in the flour, making sure both sides were fully floured. Next I seasoned them with the Poultry Seasoning and the Salt and Pepper. With the skillet heated, I added the Chicken to the skillet. I fried the Chicken until it was golden brown on one side and flipped it over and fried the other side the same way. Checked it with a meat thermometer and it was 165 degrees, perfect.  The Chicken came out moist and tender with a nice crust. I served it with a side of Hidden Valley Ranch Buffalo Dressing.

To go with the Chicken I prepared some Roasted Butternut Squash. This has quickly become a family
favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1/2 tablespoon Extra Light Olive Oil, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the
Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

I also boiled some Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn
you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

It's Nuts I tell you......RECIPE FOR GARLIC PASTA

This week from the nuts.com website (https://nuts.com/) its a recipe for Garlic Pasta. The Garlic/Herb
mixture has Crushed Red Pepper in it to provide just the right amount of heat for it! You can purchase the Crushed Red Pepper right here at the Nuts website (https://nuts.com/). Besides great recipes and Crushed Red Pepper you can find; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! Most items can be purchased in small amounts or in bulk. Plus there's Everyday Free Shipping, see for detalis. Now on the recipe and a litle info on the Crushed Red Pepper. Enjoy and Eat Healthy!


Recipe Ingredients:
1 package dry penne
1 medium head garlic, peeled and chopped
1/2 cup olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
1 tbsp crushed Crushed Red Pepper
1 cup grated Parmesan cheese

Cooking Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
3. In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

Crushed Red Pepper
Crushed red pepper adds an undeniably hot kick to everything from grilled meats to pizza and potato hash browns. Fabulous in pasta sauce, too. Crushed red pepper is any spicy food lover’s BFF seasoning. Every flavorful spice stash could use the potency this all-star seasoning.

Order securely online or call us:
800-558-6887 or 908-523-0333