Turkey Breast Tenderloins w/ Noodles

Dinner Tonight: Turkey Breast Tenderloins w/ Noodles

Started the morning off with a Scrambled Egg topped with a sprinkle of Sargento Reduced Fat Shredded Cheddar, Jennie - O Turkey Lean Breakfast Sausage Links, a couple of slices of buttered Klosterman Wheat Bread, and a cup of fresh Brewed Bigelow Decaf Green Tea. How did your morning start off? Been another gorgeous day out again, be nice if it stayed like this year around! Dinner tonight; Turkey Breast Tenderloins w/ Noodles.

When it's a Turkey Dish it's usually Jennie - O Turkey. I'll be using Jennie - O Extra Lean Boneless Turkey Breast Tenderloins. To prepare it I'll need; Turkey Breast Tenderloins, Low Sodium Soy Sauce, Swanson Low Sodium Chicken Broth, Sea Salt, Ground Pepper, Hungarian Paprika, Oregano, Parsley, Mushrooms (sliced), Ronzoni Healthy Harvest Extra Wide Noodles (100% Whole Grain), and I Can't Believe It's Not Butter.

I started by boiling some water for the Healthy Harvest Noodles, and cooked those by the package instructions. I had went to Meijer earlier this morning and purchased the Jennie - O Turkey Tenderloins. I took 2 of the Tenderloins and put them in a Hefty Zip Plastic Bag and added some Low Sodium Soy Sauce to marinate and put them back in the fridge for about 2 hours. Removed them from the bag and shook off the excess Soy Sauce. I then seasoned them with Sea Salt, Pepper, and Hungarian Paprika. Then pan fried them by the package instructions on medium heat. As the Tenderloins were finishing up I added my sliced Mushrooms and the Parsley. As all that was finishing up, my Noodles were just finishing also. To serve I made a bed of the Noodles, topped with a bit of Butter, and topped it with the Turkey Breast tenderloins and Mushrooms and topped that with Oregano Flakes and Kraft Reduced Fat Grated Parmesan Cheese. I put together the recipe last night when I was thinking about what to have for Dinner, and it turned out as one delicious and healthy recipe. The Jennie - O Turkey Tenderloins were delicious! Tender, moist, and seasoned just right. I left the Jennie - O Turkey Tenderloins product info at the end of the post for complete instructions on pan frying the tenderloins. For dessert later a Jello Sugar Free Dark Chocolate Pudding.









Jennie - O Extra Lean Boneless Turkey Breast Tenderloins

The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Find this product in the refrigerated section of your grocery store.


Product Features:
99% fat free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
STOVETOP METHOD:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

OVEN METHOD:
Preheat oven to 350°F.
Spray 9x9 or 11x17-inch pan with nonstick cooking spray.
Place tenderloins in pan.
Add 1/3 cup liquid.
Cover with foil.
Cook 30 minutes.
Remove foil.
Cook 20 to 30 minutes more, basting occasionally if desired.
Always cook to well-done, 165º 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 10 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 50 mg Iron 4%
Sodium 75 mg Calcium 0%


- See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.lbCMhUty.dpuf

Ronzoni Healthy Harvest Whole Grain X-Wide Noodles


Whole Grain X-Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain X-Wide Noodle are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.



Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: 6   Amount Per Serving
Calories 180 Calories from Fat 15
 % Daily Value*   Total Fat 1.5g 2%   Saturated Fat 0g 0%   Trans Fat 0g   Polyunsaturated Fat 1g   Monounsaturated Fat 0g   Cholesterol 0mg 0%   Sodium 10mg 0%   Total Carbohydrate 37g 12%   Dietary Fiber 5g 20%   Sugars 2g   Protein 9g


 See more at: http://pasta-products-ronzonihealthyharvest.newworldpasta.com/Whole-Grain-X-Wide-Noodle-ZX003340006508ZX9#sthash.I0qoV69j.dpuf

Our Best Potluck Recipes

It maybe Potluck, but it still can be healthy and delicious! It's all from the Diabetic Living On Line website.

Our Best Potluck Recipes
We've gathered a list of our most popular crowd-pleasing recipes! These desserts, main dishes, and appetizers are perfect for potlucks.




Green Beans with Peppers and Pineapple
This low-carb side dish is both tasty and striking. Our unique green bean recipe incorporates fresh pineapple and lime for a summery spin on the potluck classic....



Blackberry Salad with Feta
Looking for a head-turner? Bring this gorgeous blackberry salad. Loaded with antioxidants and packing just 11 grams of carb per serving, the unique side dish is sure to impress....




Turkey-Vegetable "Sushi"
These sushi-inspired pinwheels have just six ingredients and are fun to eat. Three slices boast just 51 calories and 2 grams of carb....




* Click the link below to get all the Potluck Recipes.

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-potluck-recipes?sssdmh=dm17.739652&esrc=nwdlo052714

Kitchen Hints of the Day!

Thank you to Mel, for sending these to share!


Hint #1 - Black pepper, garlic powder, salt and cayenne pepper are excellent
 "after cooking" seasonings. Allow your guests to season dishes with these
 spices at the table.



 Hint #2 - Cinnamon, nutmeg, cloves and allspice have a special affinity for
 sweet dishes.

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

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

Wow a perfect day out today! About 78 degrees, sunny, and a bit of a breeze. Had an early doctor's appointment with dermatologist, just a 6 month check up, got the car washed, and ran a couple of errands, then home for the day. Cleaned up the grill a bit and then got the cart out to enjoy the rest of the day. For dinner tonight it's a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.









Still using the bag of Tilapia I had purchased from Walmart. Good thing to have in the freezer, their easily thawed, easy to prepare , and delicious! I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Meijer Bakery Perfection Deli Mini Wheat Sub Bun.








For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert/snack later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.








Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries



You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


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

Jennie - O Turkey Recipe of the Week - Minneapolis Lucy Turkey Burger

What is a Minneapolis Lucy Turkey Burger you ask? Well it's this week's Jennie - O Turkey Recipe of the Week. It's got JENNIE-O® Extra Lean Ground Turkey Breast and JENNIE-O® Turkey Bacon in it, so you know it's going to be a good one! You can get this and many more delicious and healthy recipes at the Jennie - O Turkey website.  http://www.jennieo.com/





 Minneapolis Lucy Turkey Burger

Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 slices American cheese
2 teaspoons canola oil, divided
2 cups sliced mushrooms
2 onions, thinly sliced
4 butter lettuce leaves
4 burger buns, split and toasted
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions
barbeque sauce, if desired




Directions
Prepare grill. Shape ground turkey into 8 equal balls. Press each ball to form patty large enough to encase cheese slice. Place cheese slice on 4 patties. Top with another patty. Press edges together to seal. Cook 8 to 10 minutes per side or until turkey is well done, 165°F as measured by meat thermometer.

In large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms. Cook 5 minutes or until browned. In large skillet, heat remaining oil. Cook onions 10 minutes or until softened and browned.

Place lettuce on bottom half of buns. Top with patties, mushrooms, onions and bacon. Drizzle with barbeque sauce, if desired. Cover with bun tops.




Nutritional Information
Calories 360 Fat 13g
Protein 43g Cholesterol 95mg
Carbohydrates 22g Sodium 670mg
Fiber 3g Saturated Fat 4.5g
Sugars 4g


- See more at: http://www.jennieo.com/recipes/702-Minneapolis-Lucy-Turkey-Burger#sthash.SS2Be3GF.dpuf

Kitchen Tip of the Day!

Add about three tablespoons of milk to oatmeal when you reheat it and it will be as creamy as ever.

Swanson Pan Sauteed Chicken with Vegetables and Herbs

Dinner Tonight: Swanson Pan Sauteed Chicken with Vegetables and Herbs

It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I've been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.




I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I'll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes,  Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you've been looking for one delicious Chicken Dish for the family, this is it!
 


To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.

Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.

The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer's Carb Smart Chocolate Ice Cream.






Swanson Pan Sauteed Chicken with Vegetables and Herbs

INGREDIENTS
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme


DIRECTIONS
1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12" skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from skillet.
3 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.

Herb and Spice of the Week - Asafoetida

Here's one I've never heard of myself, thank you Wiki!

Ferula scorodosma syn. assa-foetida

Asafoetida or asafetida (Ferula assa-foetida) /æsəˈfɛtɨdə/, is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall. The species are native to the deserts of Iran, mountains of Afghanistan, and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell (see etymology below) but in cooked dishes it delivers a smooth flavor reminiscent of leeks.

It is also known as asant, food of the gods, giant fennel, jowani badian, stinking gum, Devil's dung, hing, kayam and ting.








This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal, or various 'Pappu' like dosakaya (cucumber), or tomato pappu, mamidikaya (raw mango) in Telugu, called Mavinikaya in Kannada. as well as in numerous vegetable dishes. It is especially widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. It is used to hallmark the taste of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu sambar, a saucy dish made with cereals and lentils. The spice is added to the food at the time of Chaunk / Popu/ tadka (tempering). Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container: many commercial preparations of asafoetida utilize the resin ground up and mixed with a larger volume of wheat flour: the mixture is sold in sealed plastic containers with a small hole at the bottom, allowing the diluted spice to be dusted lightly over the food being cooked. However, its odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic. It is used especially by the merchant caste of the Hindus and by adherents of Jainism and Vaishnavism, particularly in Rajasthan, Gujarat and Maharashtra, who do not eat onions or garlic. It is used in many vegetarian and lentil dishes to add both flavor and aroma as well as to reduce flatulence. It is however one of the pungent vegetables generally avoided by Buddhist vegetarians.

Asafoetida

The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh but dries to a dark amber color. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

Ferula assafoetida is a monoecious, herbaceous, perennial plant of the family Umbelliferae, also called Apiaceae. It grows to 2 meters high, with a circular mass of 30–40 cm leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 meters high and 10 cm thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.

Kitchen Hint of the Day!

Burnt food can be removed from a glass baking dish by spraying it with oven cleaner and letting it soak for 30 minutes. The burnt-on residue will be easier to wipe off.

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

It was already 70 out at 6:00 this morning. Another muggy and humid day. Did get a real good hard rain yesterday though, and we needed it. Not much going on today, just did a few things around the house. For dinner tonight, Veal Clod Boneless Roast w/ Cut Green Beans, Mashed Potatoes, and Baked French Bread.

This about the third time I've prepared a Veal Clod Boneless Roast, and it quickly has become one of my favorites!. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Rubber Sage, Thyme, and Rosemary. Instructions and preparation is very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 68 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared it at 150 degrees for medium rare. When done I let it sit for about 5 minutes before slicing. These Roasts come out incredible! Juicy and moist and just packed with flavor, and very tender.







For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared another favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.










Kroger Private Selection Veal Shoulder Clod Roast

Veal Clod Boneless Roast



Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.



150 calories Per Serving

Jennie - O Turkey Product - Pineapple Habanero Turkey Breast

I haven't seen this one in stores yet, but I'll keep an eye out for it. Pineapple Habanero Turkey Breast, sounds delicious!



Pineapple Habanero Turkey Breast

Pineapple and the robust flavor of habanero pepper, perfect for a summer salad.
Ask for this product in the deli section of your grocery store.


Product Features:
* Gluten Free
* All Natural
* Premium Seasoned
* No nitrates or nitrites.



Nutritional Information
Serving Size 56g Total Carbohydrates 1g
Calories 60 Dietary Fiber 0g
Calories From Fat 5 Sugars 1g
Total Fat 0.5g Protein 13g
Saturated Fat 0g Vitamin A 0%
Trans Fat 0g Vitamin C 0%
Cholesterol 25mg Iron 2%
Sodium 390mg Calcium 0%


- See more at: http://www.jennieo.com/products/202-Pineapple-Habanero-Turkey-Breast#sthash.deg6Mv2q.dpuf

Wild Idea Buffalo - Slow Food Nation

No Wild Idea Recipe this week but a very good article from the wildideaoffice.



Slow Food Nation

By: wildideaoffice



It is no secret that America has been labeled as the “Fast Food Nation”. Countless amounts of literature and film materials have been published to draw attention to the faults in the average American diet, which has been linked to, and resulted from our nation’s problematic agricultural system and most importantly, factory farming. Oh yes, most of us know about factory farming and probably associate it with the gruesome videos that animal rights activists have been sharing with us- even before these issues became en-vogue.

The truth is, factory farming is a real issue. Luckily, there are a couple of ways we can make a difference, and they do not necessarily involve becoming a vegetarian, let alone a vegan. Although both of those are viable options. We would be crazy if we told you to cut out meat completely, rather we suggest slowing down for the sake of sustainability.  We do believe in meat. High-quality meat, and this is where Wild Idea Buffalo comes in – here is how:

The more variety you add to the types of meat you consume in your diet, the less farmers will depend on factory farming. If you appreciate a good steak, or a well prepared chicken breast, you’ll love Buffalo meat.
Our Buffalo are 100% grass fed and freely roam in their natural environment on the Great Plains of South Dakota. Our Buffalo are humanely Field Harvested on the prairie in a stress free environment for the animals.
Every aspect, from the farming process, to preparing and eating Wild Idea Buffalo meat represents our idea of slow food. The only aspect of fast food we will show you, is our selection of pre-marinated, heat & eat products made with all organic ingredients.
Wild Idea strives to respect and use every part of our Buffalo during processing and never waste what can be used. The bones, for example, can be used for excellent broths and the bone marrow makes for exquisite dishes, which are frequently prepared in major culinary hotspots.
So, Slow-Down and choose foods that have been given the time and space to grow naturally. We believe you’ll appreciate going slowly for a change.



http://wildideabuffalo.com/2014/slow-food-nation/

Kitchen Hint of the Day!

Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

Dinner Tonight: Turkey Pepperoni and Turkey Sausage Pita Bread pizza

An old friend of mine passed away late last night with lung cancer. He never had smoked but worked in bars most of his life and the doctors had said it was due to second-hand smoke. So it's been a bit of down day. Really muggy outside today, so not much going on. For dinner tonight I made a Pizza, but just not any Pizza a Turkey Pepperoni and Turkey Sausage Pita Bread Pizza!






I use Joseph’s Oat Bran and Stone Ground Whole Wheat Pita Bread anytime I can, especially for my Pizza! I love using Joseph’s Pita Breads, always fresh and they’re only 60 calories, 1.5 grams fat, and 5 net carbs! A huge saving instead of calories and carbs over using normal Pizza Crust, without sacrificing taste.





I preheated the oven on 400 degrees. To bake the Pita Pizzas I used a large Cookie Sheet. To prepare them I brushed them with a light coat of Extra Virgin Olive Oil, the coating of Oil browns it up just right. I then baked it for 5 minutes, just to brown it up a bit. Removed them from the oven and made my Pizzas.

For my toppings I used Jennie – O Hot Lean Turkey Breakfast Sausage, Ragu Homestyle Pizza Sauce, Hormel Turkey Pepperoni, Sliced Black and Green Olives, sliced Baby Bella Mushrooms, 2 Anchovies Fillets, Fresh Shredded Murray's Muenster Cheese, and Fresh Shredded Murray's Mozzarella Cheese. It took less than 10 minutes in the oven until everything heated up and the Cheese melted.Pizza is served! Everything combined makes one delicious Pizza! And the good thing is you can load these Pita Bread Pizzas up with toppings and still not have a lot of calories and carbs, my type of Pizza! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.









Joseph’s Flax, Oat Bran and Whole Wheat Flour Pita Bread

Heart Friendly Pita Bread
Joseph’s provides you with a healthy, reduced carb, high protein pita bread with no cholesterol containing three healthy ingredients, Oat Bran, Whole Wheat and Plant Sterols. Plant Sterols are a natural nutrient present in small quantities in many fruits, vegetables and grains. F.D.A Guidelines state that Plant Sterols, eaten twice a day with meals for 0.8g daily total, may reduce heart disease risk in a diet low in saturated fat & cholesterol. Joseph’s Heart Friendly Pita has 0.4g per serving.
Joseph’s Oat Bran and Whole Wheat Flour Pita Bread has 1.5 grams fat, 0 cholesterol, 334 mg sodium, 10 total carbs (5g diegary fiber, 1 sugar), and 7g protien. That means each pita has a total of only 5 net carbs. The bread is made by Joseph’s Middle East Bakery, Inc. in Lawrence, Massachusetts.





 https://www.josephsbakery.com/shop/specialty/heart-friendly-pita-bread.html

Seafood of the Week - Clams Casino

Clams Casino over Rock Salt

Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally.








The dish uses littlenecks or cherrystone clams. Other basic ingredients include butter, peppers, bacon and garlic. Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used. Tabasco sauce is sometimes added, and parsley is sometimes used as a garnish.








The clams, bacon, and other ingredients are cooked in various ways depending on the recipe, and then added with breading to half the clam shell and baked or broiled (grilled from above) to a golden brown.

The dish is popular with Italian-Americans, having "a permanent spot on just about every trattoria menu" in Little Italy, Manhattan, and is considered an American classic. Clams casino is often served at Italian festivals and during the holidays[6] in the United States.

There are many variations on the dish, but the constant factor is the bacon: "Bacon remains the major key to its success", with some chefs recommending smoked bacon for its salty flavor and others advocating an unsmoked variety.








According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. Clams casino remains a very popular dish in Rhode Island, "appearing on almost every menu".

"In the first decades of this century (20th), if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish". While there was a profusion of this type of menu offering (often with the meat taken out of the shell prepared with sauce and returned to the shell), clams casino and oysters Rockefeller "are among the few surviving dishes from the shellfish fad".

Kitchen Hint of the Day!

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Panko Crusted Baked Shrimp w/ Mac and Cheese

Dinner Tonight: Panko Crusted Baked Shrimp w/ Mac and Cheese

Started with a Breakfast of Turkey Goetta and Hash Brown Skillet! I love using Goetta in any Breakfast Dish. It was a little bit hotter and more humid out today. Still working on cleaning out the shed and worked on the computer today. Had to purchase a new mouse for the computer, the old one kept conking out on me. For dinner tonight I prepared Panko Crusted Baked Shrimp w/ Mac and Cheese.






I found the Shrimp recipe on the back of a box of Shake and Bake Panko Bread Crumbs. I'm a Shrimp lover so why not make as healthy as you can. Baking over frying, to save on those calories and carbs. I needed the following to prepare the Shrimp; 16 oz jumbo shrimp (peeled and deveined), sea salt and pepper to taste, 1/4 cup egg substitute (Egg Beaters), 1 packet of Shake and Bake Panko Bread Crumbs, 1 tbsp Kraft Reduced Fat Grated Parmesan Cheese, and Pam Cooking Spray. The original recipe didn't call for the Parm Cheese, I added that.





To prepare start by preheating the oven to 400°. Spray a baking sheet with cooking spray. Put the egg beaters in one bowl, and the breadcrumbs, panko and Parmesan cheese in another bowl. Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Spray the top of the shrimp with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away. These Shrimp are the bomb! You have that delicious taste of the Shrimp, the tangy sharpness of the Parm Cheese and the crunch of the Panko. Another one of those keeper recipes! For a side I prepared a Microwavable Bowl of Kraft Cheese and Shells, made with 2% Milk. For dessert later a bowl of Breyer's Carb  Chocolate Ice Cream.






Panko Crusted Baked Shrimp

Ingredients:

16 oz jumbo shrimp, peeled and deveined
sea salt and pepper to taste
1/4 cup egg substitute (egg beaters)
1 packet Shake and Bake Panko Bread Crumbs
1 tbsp Kraft Reduced Fat Grated Parmesan Cheese
Pam Cooking Spray



Directions:

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away.







Shake N Bake Coating Mix, Seasoned Panko

3.8 oz.

2 pouches for 2 meals. Per 1/8 packet: 25 calories; 0 g sat fat (0% DV); 160 mg sodium (7% DV); 0 g sugars. www.ShakeNBake.com. 100% recyclable. Recycling program for this package may not exist in your area.

Ingredients
Bleached Wheat Flour, Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Salt, Canola Oil, Sugar, Contains Less than 2% of Yeast, Wheat Flour, Paprika, Dried Onions, Spice, Caramel Color, Ascorbic Acid.

Warnings
Contains: wheat.

Directions
Quick Prep! Heat oven to 400 degrees F. Moisten 2 lb boneless skinless chicken breasts (6 to 8 breasts) with water. 1. Shake chicken, 1 or 2 pieces at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix. 2. Bake in ungreased or foil-lined 15x10x1-inch pan 20 minutes or until done (minimum internal temperature of 165 degrees F when tested with meat thermometer). Do not cover or turn chicken while baking.

One of America's Favorites - the Sandwich Wrap

Smoked chicken and avocado wrap

A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.







Mexicans, Armenians, Greeks, Turks and Kurds have been eating wraps since before the 1900s. Mexicans refer to them as tacos, and they come in different ingredient varieties, such as corn, flour and wheat.

The wrap in its Western form probably comes from California, as a generalization of the Tex-Mex burrito, and became popular in the 1990s. It may have been invented and named at a southern California chain called "I Love Juicy" in the early 1980s. The Bobby Valentine Sports Gallery Cafe in Stamford, Connecticut is sometimes claimed to have invented the wrap at about the same time, but Valentine is diffident about it: "Well, that's legend and folklore, but until somebody disputes me or comes up with a better story, I'll say I invented the wrap." Beth Dolan of Stamford, Connecticut is the waitress credited for serving the first wrap after the restaurant had ran out of bread. Moreover, Valentine's own story dates his use of the name 'wrap' to the mid-1990s, after it is documented in California.

A wrap is different from a sandwich: a sandwich has two distinct layers which are the top and bottom pieces of bread. A wrap, on the other hand, is one piece that completely surrounds the content of the wrap.

Preparing wraps in a kitchen

Restaurants such as Camille's Sidewalk Cafe, Sonic Drive-In, Piccolo Gourmet New York, Jason's Deli, Buffalo Wild Wings, Subway, Chick-fil-A, Roly Poly, and McAlister's Deli serve wraps. KFC now serves its chicken in a wrap as menu choice, with lettuce, mayonnaise and salsa. McDonald's has recently introduced a snack wrap, with a fried chicken strip, lettuce, Cheddar, and ranch dressing. Smokey Bones Barbeque and Grill has recently introduced a Portobello Chicken Wrap to broaden their selection of grilled menu items. Wraps are also very popular in Australia and New Zealand[citation needed] with chains such as Oporto and Burger Fuel amongst others serving them.

The UK wrap market has grown substantially since 2004 with all major sandwich and fast food stores now selling wraps.








Tuna Roll-Ups


INGREDIENTS:
2 (6 ounce) cans tuna, drained, in spring water
2/3 tablespoon sweet chili sauce
4 green onions, chopped
1 tablespoon water
6 (12 inch) low carb tortillas  
1 (8 ounce) package Neufchatel cheese


DIRECTIONS:
1. In a small bowl, mix tuna, chili sauce and green onions. Blend in enough water to allow easy spreading.
2. Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Spread tuna mixture over cheese to within an inch of tortilla edge.
3. Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
4. Enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.

"Meatless Monday" Recipe - Crêpes with Wild Mushrooms, Asparagus and Brie

This week's "Meatless Monday" Recipe comes from one of my recipe sites, CooksRecipes. This site is stocked full of all different types of recipes, check it out! http://www.cooksrecipes.com/index.html


Crêpes with Wild Mushrooms, Asparagus and Brie

Wedges of Brie cheese are tucked around tender, folded crêpes and topped with steamed asparagus and a garlicky wild



Recipe Ingredients:
8 (8-inch) crêpes (see recipe for Basic Crêpes)
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inch wedges
1 pound fresh asparagus
2 tablespoons butter - divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake and portobello
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14.5-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon


Cooking Directions:
1. Fold Crêpes into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375°F (190°C) for 10 to 15 minutes or until cheese is melted.
2. Meanwhile, steam asparagus.
3. In skillet, melt 1 tablespoon butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 minutes. Add vegetable
broth, pepper and salt. Cook for 10 to 15 minutes to develop flavors. Whisk in remaining 1 tablespoon butter, parsley and tarragon.
4. To serve, place 2 crêpes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crêpes.
Makes 6 servings.


http://www.cooksrecipes.com/mless/crepes_with_wild_mushrooms_asparagus_and_brie_recipe.html

Kitchen Hints of the Day!

All about Herbs and Spices...


Hint #1 - Cinnamon, nutmeg, cloves and allspice have a special affinity for
 sweet dishes


 Hint #2 - Black pepper, garlic powder, salt and cayenne pepper are excellent
 "after cooking" seasonings. Allow guests to season dishes with these
 spices at the table.


Hint #3 - Do not use dried herbs in the same quantity as fresh. In most cases,
 use 1/3 the amount in dried as is called for fresh.

Grilled Brats, Chips, and Deviled Eggs

Dinner Tonight: Grilled Brats, Chips, and Deviled Eggs

Third day in a row of beautiful weather! Sunny and the 70's again. Went to the store for Mom and back home for the day. Stopped by a neighbors for a while and got the cart out for the afternoon. For Breakfast I had Wheat Toast and Turkey Sausage, then for Lunch Tyson Smokey BBQ Chicken Wings, for Dinner I had no clue! One of those days where nothing sounded good. I settled on, Grilled Brats, Chips, and Deviled Eggs.







Mom and Dad wanted grilled Hot Dogs and Brats so I thought sounded good as anything. So I     fired up the grill and put some Hot Dogs and Brats on. I used Ball Park Hot Dogs, Mom's favorite, and Blue Grass Lean Bratwurst which are 100 calories and 4 carbs per Brat. Delicious and they cook up great! Served them all on Aunt Millie’s Reduced Calorie Hot Dog Buns and topped with French’s Spicy Brown Mustard. Grilled a couple extra Brats for lunch tomorrow.








Then Mom had made some Baked Beans and Deviled Eggs. I passed on the Baked Beans, too many calories in the way she made them, but had the Deviled Eggs and Mom makes the best! Nothing had sounded good, but it all came together for a great dinner! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.





Bluegrass Deliciously Lean Bratwurst

65% Less Fat
50% Fewer Calories
25% Less Sodium
No MSG
Gluten Free



Deliciously Lean Bratwurst
A lighter Bratwurst targeted at today’s active
consumer.



Nutrition Facts
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
*Percent Daily Values are based on a
2,000 calorie diet.
INGREDIENTS:
PORK, WATER*, CORN SYRUP, MODIFIED FOOD STARCH*,
CONTAINS 2% OR LESS POTASSIUM LACTATE, SALT, NONFAT DRY MILK*, PORK FLAVOR, FLAVORINGS, POTASSIUM CHLORIDE, SODIUM DIACETATE.



http://www.bluegrassqualitymeats.com/our-products/ 
 

Healthy BBQ Slow-Cooker Recipes

I love my slow cookers! So from the eatingWell web site it's Healthy BBQ Slow-Cooker Recipes.



Enjoy stress-free entertaining with these healthy recipes for your slow cooker.

Cookout season is here and we've got the secret weapon for making it stress-free and totally delicious… the slow cooker! From pulled pork to potato salad and baked beans, find these recipes and more to keep your kitchen cool and your grill open for burgers. Entertaining has never been so easy!




Slow-Cooker Baked Beans
A must-have dish for any backyard barbecue, this classic baked bean recipe is made simple by simmering in a slow-cooker. Spiked with bourbon, maple syrup and molasses, these healthy baked beans have just the right amount of bacon to add a salty touch of smokiness....




Slow-Cooker German Potato Salad
This vinegary German-style potato salad recipe is a lighter alternative to typical mayonnaise-based potato salad. And, instead of boiling, the potatoes are simmered in the slow cooker. This healthy slow-cooker potato salad recipe tastes great when served warm or at room temperature. Fingerling potatoes make it especially pretty, but any type of yellow-flesh potato cut into 1-inch pieces will work....




* Click the link below to see all the Healthy BBQ Slow-Cooker Recipes from EatingWell.



http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_bbq_slow_cooker_recipes?sssdmh=dm17.739339&utm_source=EWTWNL&esrc=nwewtw052014t

Kitchen Hint of the Day!

Saute vegetables in broth instead of butter or oil. It's healthier, and you'll have crispy, seasoned vegetables without using heated, oxidized oil (which can cause free-radical damage in the body). Pour in just enough broth to cover the bottom of the pan, and cook, lid on, until tender.

Turkey Tacos!

Dinner Tonight: Turkey Tacos

Another picture perfect day out again, 75 degrees and sunny! Went fishing at a local County Park Lake for most of the morning and afternoon. Caught a few Crappie and Blue Gill along with a 2 lb. Bass. Didn't keep any, returned them to the lake. Had the cart out for a while also, just too nice to stay in. For dinner tonight its Turkey Tacos.








As I had said in an earlier post I'll be using my free samples from Jennie - O. I received a 1 lb. package of Jennie - O Lean Taco Seasoned Ground Turkey, a package of Wholly Guacamole, 1 - 7 oz. can of  HERDEZ® Salsas. I tasted the Herdez Salsas and just wasn't a big fan of it so I won't be using that. First time I've tried any of these, so thanks again to Jennie - O for the free samples!








I'll be using the Jennie - O Lean Taco Seasoned Ground Turkey. I Love the Jennie -O Turkey Products, always fresh and low calorie and low carb and this one is no exception. I started by frying the Ground Turkey in Canola Oil and seasoned it with just a bit of Morton's Salt Substitute. I've been making Tacos for a long time, so it feels like I'm forgetting a step by not adding Taco Seasoning to the Turkey as it's cooking. But it comes Seasoned, and judging by the aroma as it was cooking it was going to be delicious. And it was! I'll have to the Jennie - O Lean Taco Seasoned Ground Turkey around when making Tacos! 5 Stars for the  Jennie - O Lean Taco Seasoned Ground Turkey.









For my other toppings I’ll be using; Sliced Black Olives, Sliced Green Olives, Wholly  Guacamole, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, and Shredded Lettuce. All served in a Ortega Whole Grain Corn Taco Shell. Did I say I love Tacos, I do! As for the Wholly Guacamole, they named it right! Wholly Guacamole is exactly that. Creamy, Chunks of Avocados, and full of Creamy Flavor. For dessert later a bowl of Breyer's Carb Smart Chocolate Ice Cream.




Sargento

 Jennie - O Lean Taco Seasoned Ground Turkey

Conveniently preseasoned lean ground turkey helps your save on prep time and contains 70 percent less fat than regular ground beef.

Product Features:
* 70% less fat than regular ground beef
* Gluten Free
* Preseasoned
* 20 oz-package (1.25 lbs)

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


Nutritional Information
Serving Size 112 g Total Carbohydrates 2 g
Calories 170 Dietary Fiber 0 g
Calories From Fat 80 Sugars 1 g
Total Fat 9.0 g Protein 19 g
Saturated Fat 3.0 g Vitamin A 4%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 12%
Sodium 540 mg Calcium 2%


Ingredients
GROUND TURKEY, SEASONING (DEXTROSE, PAPRIKA, SPICES, ONION POWDER, GARLIC POWDER, BHA, BHT, CITRIC ACID), CONTAINS 2% OR LESS SALT, NATURAL FLAVORING. NO GLUTEN


- See more at: http://www.jennieo.com/products/9-Lean-Taco-Seasoned-Ground-Turkey#sthash.SjtyW1fd.dpuf

Wholly Guacamole® Classic Dip
A classic for a reason.
Just the right amount of spice and garlic, this guacamole is sure to be a hit with everyone. Real homemade guacamole taste in this super easy peel and serve tray! You would never add chemicals or preservatives to your guacamole dip, so we don’t either. Stays good in your freezer for up to 3 months. REMEMBER! Even when thawing, keep the product refrigerated for food safety!


http://eatwholly.com/products/wholly-guacamole/classic-guacamole.html

Ortega Whole Grain Corn Taco Shells



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

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

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

Nutrition Facts
Serving Size 2 shells

Amount Per Serving
Calories from Fat 50Calories 110

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



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

The Latest Jennie - O Turkey Switch Club Samples!

Belonging to the Jennie - O Turkey Switch Club you receive samples, coupons, and the latest Jennie - O recipes and tips. Yesterday morning I received a 1 lb. package of Jennie - O Lean Taco Seasoned Ground Turkey, a package of Wholly Guacamole, 1 - 7 oz. can of  HERDEZ® Salsas, and Jennie - O Turkey Product and Wholly Guacamole Coupons! This has the makings of some awesome Tacos! I'll be using everything tonight for dinner, Thank you Jennie - O!

Jennie - O Lean Taco Seasoned Ground Turkey

Conveniently preseasoned lean ground turkey helps your save on prep time and contains 70 percent less fat than regular ground beef.

Product Features:
* 70% less fat than regular ground beef
* Gluten Free
* Preseasoned
* 20 oz-package (1.25 lbs)

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


Nutritional Information
Serving Size 112 g Total Carbohydrates 2 g
Calories 170 Dietary Fiber 0 g
Calories From Fat 80 Sugars 1 g
Total Fat 9.0 g Protein 19 g
Saturated Fat 3.0 g Vitamin A 4%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 12%
Sodium 540 mg Calcium 2%


ngredients
GROUND TURKEY, SEASONING (DEXTROSE, PAPRIKA, SPICES, ONION POWDER, GARLIC POWDER, BHA, BHT, CITRIC ACID), CONTAINS 2% OR LESS SALT, NATURAL FLAVORING. NO GLUTEN
- See more at: http://www.jennieo.com/products/9-Lean-Taco-Seasoned-Ground-Turkey#sthash.SjtyW1fd.dpuf

Wholly Guacamole® Classic Dip


A classic for a reason.
Just the right amount of spice and garlic, this guacamole is sure to be a hit with everyone. Real homemade guacamole taste in this super easy peel and serve tray! You would never add chemicals or preservatives to your guacamole dip, so we don’t either. Stays good in your freezer for up to 3 months. REMEMBER! Even when thawing, keep the product refrigerated for food safety!

http://eatwholly.com/products/wholly-guacamole/classic-guacamole.html

HERDEZ® Salsas Casera

Herdez Hot, spicy, chunky red Mexican salsa with tomatoes, chiles, onions, garlic and cilantro. Homestyle - Casera style. Mexico's #1 Salsa.


No single element of Mexican food is as revered as salsa. Salsa is a great addition to tacos, eggs, potatoes and nearly everything in between. HERDEZ® Salsa uses the finest fresh ingredients, including robust tomatoes, handpicked serrano peppers and fresh cilantro, to create the most authentic salsa available.

To add great Mexican flavor to anything, the line of HERDEZ® Salsa Casera (homemade salsa) in mild, medium or hot, Salsa Verde (green salsa) or Salsa Ranchera (a spicy blend of salsa and dried chiles) will take your taste buds south of the border with little extra effort.

http://www.mexgrocer.com/brand-herdez.html

Here's some tips on keeping that diet going, from the EatingWell web site.


6 Cooking Habits That Are Wrecking Your Diet

Cooking at home is a great way to eat healthy and cut calories, but sometimes your meal isn't as low-cal as you think. The culprit? Six common cooking habits that unintentionally add extra calories. See if you're making one of these mistakes.



Paying closer attention to your cooking habits can help you eat healthier.
Swimsuit season is right around the corner and one sure way to keep your weight in check is to ditch the takeout menu and cook at home instead. Great idea, since you control the menu and hence the calories. But it’s not a flawless plan. When you cook at home—and especially if you’re comfortable doing so—you might tend to relax "the rules" a little. Maybe you add "a few pinches" of salt or "just a dash" of oil instead of measuring it out, or you enjoy munching on your ingredients as you’re prepping. Those little things can really add up. Here are a few cooking habits that may secretly be sabotaging your diet.





1. Using Too Much Oil
It’s no secret that oil packs a lot of calories—an average of about 120 calories per tablespoon. Some recipes call for an exact amount, but many call for a "thin coating" of oil in the pan. But what exactly is a thin coating? Enough oil to just glaze the pan or half an inch? It’s always a good idea to measure oil, even if a recipe suggests you just estimate how much you need. No measurement in your recipe? Start with a tablespoon and swirl it around. If it coats your pan, then it’s probably enough. Also note that if you’re using a nonstick pan, you can use less oil than if you were using a regular stainless-steel skillet....




2. Eyeballing Ingredients
Sure, you might think you have a good idea of what a teaspoon of salt looks like or what a cup of pasta might be or a pound of meat might look like. But it’s always a good idea to measure—even if you’ve made the recipe before. Overestimating calorie-rich ingredients like pasta, oil and meat can really increase the calorie count of your meal. Keep those measuring spoons and cups handy, and invest in a good kitchen scale to ensure accurate calorie counts....



* Click the link below to see all the  Habits That Are Wrecking Your Diet.


http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/cooking_habits_that_are_sabotaging_your_diet?sssdmh=dm17.738434&utm_source=EWDNL&esrc=nwewd051914t

Kitchen Hint of the Day!

If you need to smash garlic cloves for a recipe, smash them inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.

Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

Dinner Tonight: Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

Wow what a gorgeous day to start off the early Memorial Day Weekend! Sunny, not a cloud in the sky, and a high of 70 degrees. A perfect day! Went to Kroger for a few items for myself and my Mom and back home. Did a little price comparison update between Kroger and Walmart, more on the results later. Took the cart out for a while and went down to the lake. For dinner tonight it was Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes.

Fired the grill up for part of the meal. I had bought a package of Kroger Center Cut Pork Chops while at Kroger earlier, beautiful looking Chops! I seasoned the Chops with McCormick Grinder Sea Salt and Black Peppercorn, after seasoning I sprayed a light coat of Pam Cooking Spray on both sides of the Chops. I always do this when grilling to help the Meat not to stick on the grill grate. I grilled the Chops till a thermometer read 150 degrees, grilled about 4 1/2 minutes per side. I flipped them one time and after flipping them I brushed on some JB's Haug Waush BBQ Sauce on them. JB's is my favorite BBQ Sauce, it's a  flavorful and a nice thick sauce with several different kinds. The Chops came out moist and full of flavor!

Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Herb Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, Rubbed Sage, and 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.








With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Chops, Red Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

May 24-26, 2014  40th Annual Old Fashioned Ice Cream Festival
Utica, Ohio


Held on the grounds of Energy Cooperative and Velvet Ice Cream Co., the weekend is fun filled and entertaining for the entire family. Over 80 artisans with handcrafted items, pony rides, antique gas engines, sheep herding by border collies, car show, motorcycle show, magic show, parade, ice cream eating contest, daily entertainment and delicious foods.



http://sertomaicecreamfestival.com/

May 24-26, 2014  Taste of Cincinnati  USA - Cincinnati, Ohio

Memorial Day weekend in downtown Cincinnati. Started in 1979, it is now the nation's longest running culinary arts festival, featuring more than 40 fine restaurants serving up delicious and delectable menu items. Menu items are previewed and judged for prestigious Best of Taste Awards. This is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event. Attendance: 500,000.


http://www.tasteofcincinnati.com/