Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup

Dinner Tonight: Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup




A beautiful Spring Morning today, but rain and clouds moving in as the day went on. Well our

wooden deck and shed are both done, just have the wooden ramp left to coat. Really need a new shingles on the shed but running low on funds. So until I get all the work done so far paid off that job is on hold. Drove Mom over a local Garden Center where we picked up flowers, hanging baskets, and a new umbrella for the outdoor table. I got in the freezer and grabbed a Butterball Harwood Smoked Turkey Sausage, laid it in the fridge overnight to thaw. So for dinner tonight it's Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup.




I'm using the Butterball Hardwood Smoked Turkey Sausage that I had laid in the fridge. These are just so incredibly flavorful and so easy to prepare by different ways. I first preheated the oven on 400 degrees. For tonight I sliced one of the Sausages into 3 pieces. Using a medium size skillet that I sprayed with Pam  and added 1 tablespoon of Extra Virgin Olive Oil, I fried the Sausages. Cooked them on medium heat, turning them often. Fried them until heated through and the outside a nice char. Then as the Sausages were finishing I got two pieces of Klosterman Wheat Bread and toasted them in the toaster.



To serve I took one slice of the Toast and added a slice of Simple Truth Muenster Cheese. Then took one of the Sausages and cut it in half, length wise, and added that on top of the Cheese. Topped that with some French's Spicy Brown Mustard and topped it with the other slice of Toast. Then laid the Sandwich on a small baking sheet and put it into the oven, which I preheated on 400 degrees. Baked just a short bit, just long enough to where the Cheese was starting to melt. This makes one delicious Sandwich! Hard to beat the flavor of the Butterball Hardwood Smoked Turkey Sausage, paired with the Muenster Cheese and Spicy Brown Mustard it puts this Sandwich over the top!



To go with Sausage Sandwich I prepared some Chunky Baked Potato & Cheddar and Bacon Bits Soup. This quickly became my favorite Campbell's Soup! It comes in a microwavable bowl, just heat and serve. It has 190 calories and 19 net carbs per serving. Very good tasty, thick and hearty Soup. I topped with a some Kraft 2% Shredded Sharp Cheddar Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.    





Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

Herb and Spice of the Week - Sorrel

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in

Sorrel

the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb).





Sorrel is a slender herbaceous perennial plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped (sagittate) leaves. The lower leaves are 7 to 15 cm in length with long petioles and a membranous ocrea formed of fused, sheathing stipules. The upper ones are sessile, and frequently become crimson. It has whorled spikes of reddish-green flowers, which bloom in early summer, becoming purplish. The species is dioecious, with stamens and pistils on different plants.

The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.

Flowering sorrel.

Rumex acetosa occurs in grassland habitats throughout Europe from the northern Mediterranean coast to the north of Scandinavia and in parts of Central Asia. It occurs as an introduced species in parts of North America.




Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavor that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid.

* In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called zobo (sorrel squash) is made from a decoction of the plant calyx.

* In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

* In Russia and Ukraine it is called shchavel' (щавель) and is used to make soup called green borscht. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

* In Hungary the plant and its leaves are known as sóska (Hungarian pronunciation: [ˈʃɔːʃkɒ]). It is called kuzukulağı ('lamb's ear') in Turkish. In Polish it is called szczaw (pronounced Polish pronunciation: [ʂʈʂaf]).

* In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

* In rural Greece it is used with spinach, leeks, and chard in spanakopita.

* In the Flemish speaking part of Belgium it is called "zurkel" and preserved pureed sorrel is mixed

Sorrel soup with egg and croutons

with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.

* In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo.

* In Portugal, it is called azeda or azeda-brava (Portuguese pronunciation: [ɐˈzeðɐ], [ɐˈzeðɐ ˈβɾavɐ], "sour", "fierce sour"), and is usually eaten raw in saladas or used to make soups. That is identical to its use in Brazil, under the name of azedinha ([ɐzeˈdʒĩɲɐ], "small/lovely tart").

* In India, the leaves are called chukkakura in Telugu and are used in making delicious recipes. Chukkakura pappu soup made with yellow lentils which is also called toor dal in India.

* In Albania it is called lëpjeta, the leaves are simmered and served cold marinated in olive oil, it is used in soups, and even as an ingredient for filling byrek pies (byrek me lakra).

This name can be confused with the hibiscus calyces or hibiscus tea.

Diabetic Egg Breakfast Recipes

From the Diabetic Living On Line website, it's Diabetic Egg Breakfast Recipes.    http://www.diabeticlivingonline.com/


Diabetic Egg Breakfast Recipes
Packed with protein, eggs are a great way to start your day. Try one of these diabetes-friendly egg recipes that are carb-smart and delicious.



Vegetable-Filled Omelets

Start the day with a low-calorie, protein-loaded egg breakfast. Bursting at the seams with herbed tomatoes, cucumber, and summer squash, this vegetarian omelet fills us up with just 7 grams of carb per serving......



Breakfast Risotto with Fried Eggs

We replaced rice with steel-cut oats to make the classic Italian dish work for breakfast. Sautéed veggies and Brie cheese are the final touches for the savory, low-carb egg breakfast.....



Egg and Vegetable Muffins

Make eggs in muffin tins for a perfectly portioned breakfast. Fiber-rich bulgur, vegetables, and reduced-fat feta cheese give the egg muffins substance while keeping the dish at 4 grams of fat and 9 grams of carb per serving......



* Click the link below to get all the Diabetic Egg Breakfast Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-egg-breakfast-recipes

Kitchen Hint of the Day!

If you're using Chives....


If you are not growing your own, fresh chives are readily available fresh in most markets year-round. Choose fresh, uniform-sized, evenly green leaves with no signs of wilting, yellowing, or drying. In a pinch, chopped scallion greens may be used as a substitute, but the onion flavor will be more pronounced.

Panko Crusted Cod Fish Sandwich w/ Potato Pancakes

Dinner Tonight: Panko Crusted Cod Fish Sandwich w/ Potato Pancakes




These beautiful Spring Days are spoiling us! Cool sunny mornings and sunny afternoons, with highs in the 60's. The wooden deck repairs and painting is finished, looks so much better! The shed should be done later today. Everything is looking good. Next I'm going to try to get the landscaping done. Got the cart out for a while this afternoon after I got back from going to Meijer with Mom and stopping at the bank. I had 2 small Cod Fillets in the freezer, laid them in the fridge overnight to thaw. So for dinner tonight it's a Panko Crusted Cod Fish Sandwich w/ Potato Pancakes.




To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with

Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Kroger Lite Wheat Bun.

For a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). For dessert later a Jello Sugar Free Dark Chocolate Pudding.






Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets

1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

http://www.manischewitz.com/sidesandmixesproducts.html

Wild idea Buffalo Recipe of the Week - Vietnamese Bison Steak Salad

Got a good one, as always, for this week's Wild idea Buffalo Recipe of the Week, Vietnamese Bison Steak Salad. A great combination of Vegetables, Wild Idea Buffalo Steak Strips, and Asian Cuisine Flare! You can this recipe along with many others on the Wild Idea Buffalo website, where you can also purchse all the delicious and healthy cuts of Buffalo.   http://wildideabuffalo.com/



Vietnamese Bison Steak Salad

By: Jill O'Brien

A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4)


Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ cup sesame oil

Preparation:
1)   In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2)   While the motor is still running, add the remaining ingredients.  Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 pound Wild Idea Buffalo Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½  - red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1)   Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle

with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2)   Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3)   Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4)   Arrange julienned or ribbon vegetables on 4 plates.
5)   Remove the bison steaks from the marinade, shacking off the excess.
6)   Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7)   Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.

http://wildideabuffalo.com/2015/vietnamese-bison-steak-salad/

Toffee-Pecan Topped Cookies

From the CooksRecipes website, Toffee-Pecan Topped Cookies. These are Diabetic Friendly, a great snack or dessert for those (like myself) with Diabetes 2. Love this site it's full of healthy and delicious recipe!   http://www.cooksrecipes.com/index.html


Toffee-Pecan Topped Cookies

Toffee-Pecan Topped CookiesThese decadent (and heart-smart) drop cookies are sure to satisfy that urge for something sweet and nutty!

Recipe Ingredients:

Cookies:
Canola oil cooking spray
2/3 cup white whole-wheat flour, spooned into measuring cup and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/3 cup granulated sugar
1/4 cup egg substitute (1 large egg)
3 tablespoons canola oil
1 teaspoon vanilla, butter, and nut flavoring* or 2 teaspoons vanilla extract

Topping:
1/4 cup (1 ounce) pecan pieces, toasted and finely chopped
1/4 cup toffee bits**

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Coat a baking sheet with canola oil cooking spray.
2 - For Cookies: Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3 - Combine brown sugar, sugar, egg substitute, canola oil, and vanilla flavoring in another medium bowl. With an electric mixer on high speed, cream together until smooth and fluffy.
4 - Reduce to medium- low speed, gradually add flour mixture to creamed mixture and beat until well blended. Drop mixture 2 inches apart by level teaspoons onto a cookie sheet.
5 - For Topping: Combine nuts and toffee in a small bowl. Top each cookie with 1/2 teaspoon nut mixture.
6 - Bake 7 minutes. Let stand 1 minute on the cookie sheet before removing with a metal spatula. Cool on a wire rack.
Makes 48 cookies or 16 (3 cookie) servings.

*The "vanilla, butter, and nut flavoring" is one flavoring, not three separate ones. It is sold next to vanilla extract in most supermarkets and gives the cookies a butterscotch flavor.

**Don't like toffee? Use mini chocolate chips instead.

Nutritional Information Per Serving (1/16 of recipe; 3 cookies): Calories 120; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 150 mg; Carbohydrates 18g; Fiber 1g; Protein 1g.

http://www.cooksrecipes.com/cookie/toffee-pecan_topped_cookies_recipe.html

Kitchen Hint of the Day!

When Cooking Buffalo (Bison).....


Remember not to cook Bison beyond medium in order to keep it moist. The secret to Bison is to cook it lower than you would beef. Intense, searing heat will dry it out. A medium heat is perfect and most beef recipes can be adapted to Bison by lowering the temperature a little and adding a few minutes of cooking time.

Sliced Cumin Spiced Pork Tenderloin Sandwich w/ Baked Steak Fries

Dinner Tonight: Sliced Cumin Spiced Pork Tenderloin Sandwich w/ Baked Steak Fries




A cool morning, but another beautiful Spring Day out. The outside work is continuing today, still working on the wooden deck. Did a load of laundry and few household chores. After everything was done headed outside and got the 4 wheel cart out for a while, enjoying all this sunshine! I grabbed a Pork Tenderloin from the freezer and let it thaw in the fridge overnight. Dinner tonight is a Sliced Cumin Spiced Pork Tenderloin Sandwich w/ Baked Steak Fries.





I’m using my favorite rub for Pork, the Cumin Spiced Rub. I purchased a few of the Simple Truth

Pork Tenderloin from Kroger and have them in the freezer. To prepare it I’ll need; 1 Pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 25 minutes or until a thermometer registers 145° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! I let it rest for 10 minutes before slicing, to cool somewhat and let the juices marinate back into the Tenderloin. Leave the oven on so you can bake your sandwich.




Grabbed a knife and sharpened it up real good before using. I sliced up the entire Tenderloin, enough

for my dinner tonight and a couple of sandwiches for lunch. I sliced it fairly thin, it's just incredibly moist. After slicing it up I got a Perfection Deli Mini Sub Wheat Bun, Kraft Reduced Fat Mayo w/ Olive Oil, and a slice of Simple Truth Muenster Cheese. Built my sandwich by first laying the slice of Cheese, then the sliced Pork, and topped it with the Mayo. The oven was still on from roasting the Pork Tenderloin. Laid the sandwich on a small baking sheet, open faced, and baked until heated through and the Cheese was melting. I love using Muenster Cheese when it's used a topping on baked sandwiches, melts perfect and retains it's full flavor. What a Sandwich! Moist and flavorful, the Cumin Spiced Rub gives the Pork a fantastic crust.




Then for a side dish I Baked some Ore Ida Steak Fries, perfect Fries for any Sandwich. Got to Love It! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-
vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/






Healthy Choice Dark Fudge Greek Frozen Yogurt

Our creamy Greek frozen yogurt with a dark, decadent fudge swirl is an irresistible 100-calorie treat

that you can feel good about not resisting.
NUTRITION FACTS PER SERVING
CALORIES 100
FAT 2g
FIBER 1g
PROTEIN 4g
SODIUM 45mg
CARBOHYDRATES 17g

http://www.healthychoice.com/products/greek-frozen-yogurt/dark-fudge-swirl-greek-frozen-yogurt

Diabetic Pancake Recipes

Diabetic Pancake Recipes

It's just a pancake sort of day! Here are some healthier homemade pancake recipe that are  diabetic-friendly. From the Diabetic Living On Line website, Enjoy!      http://www.diabeticlivingonline.com/


Diabetic Pancake Recipes
Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our
healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry.


Strawberries and Cream Pancakes

Sneak your choice of chia seeds or flaxseeds into pancake batter to up your fiber intake. Two of these decadent cream cheese- and strawberry-topped pancakes have just 158 calories and 22 grams of carb.....


Pumpkin-Ricotta Pancakes

With a flavor combination reminiscent of pumpkin cheesecake, these rich flapjacks taste more like a dessert than a breakfast. Top the high-fiber diabetic dish with a mixture of honey, mint, and orange segments......



* Click the link below to get all the Diabetic Pancake Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-pancake-recipes

Diabetic Dish of the Week - Buttermilk Oat Pancakes

It's tough to beat piping hot pancakes fresh off the griddle to start your day! So for the Diabetic Dish of the Week, Buttermilk Oat Pancakes. Start your mornings off healthy, Enjoy!



Buttermilk Oat Pancakes

Ingredients

 1 1/4 cups regular rolled oats
 3/4 cup all-purpose flour
 1/2 cup whole wheat flour
 1 tablespoon baking powder
 1/4 teaspoon salt
 3 slightly beaten egg whites
 2 1/4 cups buttermilk
 2 tablespoons cooking oil
 2 tablespoons honey (optional)
 1 teaspoon vanilla
Nonstick spray coating
Light pancake syrup and waffle syrup product(optional)

Directions

1 - In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside.
2 - In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes.
3 - Coat an unheated griddle or heavy nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, serve pancakes with syrup.

Makes 8 servings (16 pancakes).

Servings Per Recipe: 8
PER SERVING: 237 cal., 6 g total fat (1 g sat. fat), 3 mg chol., 257 mg sodium, 36 g carb., 4 g fiber,  10 g pro.

Kitchen Hint of the Day!

If making Pancakes or Waffles never......

You can’t make your batter the night before, or even an hour before you make your pancakes. It all goes back to those leavening agents: They start doing their job as soon as they come into contact with the wet ingredients, and will get less and less effective the longer you wait to ladle the batter into the pan. Griddling your pancakes right away will yield much lighter, fluffier pancakes.

Shrimp and Vegetable Stir-Fry

Dinner Tonight: Shrimp and Vegetable Stir-Fry




Started off in the 30's this morning. But a lot of sunshine again and in the 60's. Hopefully no rain for a while, they started sanding down our wooden deck, doing some light repair to it, and hopefully get it painted. One of three outside projects that have to be done. Mom needed some items from Kroger so I went to the store for her, stopped by the post office and sent some letters out for her, and then I stopped by the bank before coming home. For dinner tonight Shrimp and Vegetable Stir-Fry. Had the Shrimp in the freezer and laid them in the fridge to thaw overnight.



I had not prepared or had Stir-Fry in a very long time, in fact way too long! So I decided last night

that was going to be dinner tonight! I laid a bag of Kroger Brand Medium Shrimp (1 lb. Bag) in the fridge overnight to thaw. When I was at Kroger earlier I picked up the remaining ingredients I needed. Along with the Shrimp I'll need; 1 can Reese Sliced Water Chestnuts, 1 can Reese Fancy Sliced Bamboo Shoots, Baby Carrots, Sugar Snap Peas, Asparagus (trimmed and cut diagonally into 2-inch pieces), Thai Kitchen Brown Rice Noodles, Low Sodium Soy Sauce (To Taste), 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Toasted Sesame Seeds, and a pinch or two of Splenda Brown Sugar.




In a small bowl, stir together the Soy Sauce and Ginger. Set aside. To start I preboiled the Baby Carrots about 7 minutes, drained and set aside. Carrots can take a while to soften so I boil them first to help the cooking process. Then I also boiled my Noodles by package instructions, drained and set them aside.


To prepare the dish, in a Wok on med. high I added the 1 Tbsp Extra Virgin Olive Oil. I then added

the Asparagus, Bamboo Shoots, Water Chestnuts, Sugar Snap Peas, and Baby Carrots to the Wok, and cook until tender-crisp stirring frequently (about 5 minutes). Stir in the Noodles, Soy Sauce Mixture, Brown Sugar, and Shrimp. Continue cooking for 1-2 minutes until all the ingredients are heated through. Serve and top with the Toasted Sesame Seeds and La Choy Rice Noodles. What a dish! The Shrimp along with the Vegetables and Seasoning is just a perfect meal. Makes me wonder why I always wait so long to prepare this. For dessert later a bowl of SO Delicious Soy Milk Chocolate Obsession, if you've never tried the So Non Dairy Products it's time!



Thai Kitchen Brown Rice Noodles

* MSG-free
* Vegan
* Made with all natural ingredients

* Gluten free
* 4 Individually wrapped packages per box

Unique brown rice noodles get their warm color from naturally brown rice. Their mild flavor and tender texture make them versatile for all types of dishes from noodle stir-fries and steaming bowls of rice noodle soups to cold noodle salads. Each package contains four individually wrapped single-serve noodle nests so you can make a meal for one as easily as for the whole family. We use only the highest quality rice and traditional processing methods for our rice noodles every batch is steam-cooked and slowly dried. The result is a noodle that is made with all-natural ingredients, preservative-free. Make your kitchen a Thai Kitchen.

Ingredients:
Brown Rice, Whole Rice, Tapioca Starch, And Water.

Nutrition
Calories 200 Sodium 0 mg
Total Fat 1 g Potassium 0 mg
Saturated 0 g Total Carbs 45 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g                Protein 4 g
Cholesterol 0 mg

http://www.thaikitchen.com/en/Products/Rice-Noodles/Stir-Fry-Brown-Rice

One of America's Favorite - Quesadilla

A huitlacoche (corn smut) quesadilla

A quesadilla (/ˌkeɪsəˈdiːjə/, Spanish About this sound kesaˈðiʝa (help·info)) is a wheat tortilla or a corn tortilla filled with a savoury mixture containing cheese, other ingredients, and/or vegetables, cooked often on a griddle, then folded in half to form a half-moon shape.






The origin of the quesadilla was colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it.




Original (Mexican) quesadilla

In central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca). Oaxaca cheese is a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to or even substituting cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have: avocado or guacamole, chopped onion, tomato, serrano chiles and cilantro are the most common. Salsas may also be added as a topping.

Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is while the traditional ones are prepared just filling the partially cooked tortillas, then continue cooking until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.

Other variations include the use of wheat flour tortillas instead, especially in northeastern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn.

Sometimes cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as sincronizada (Spanish for "synchronized") in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. The sincronizada is frequently confused with quesadillas by tourists, because it is typically called a quesadilla in most Mexican restaurants outside of México.





U.S. quesadilla

The quesadilla is a regional favorite in the Southwest United States where it is analogous to a 'grilled

Quesadillas served at a Friendly's

cheese sandwich'. It is prepared in a similar manner except for the inclusion of local ingredients, and sometimes turkey. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions or guacamole may be added, and it is then folded and served.

Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve. A home appliance (quesadilla maker) is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once. This type is similar to the Mexican sincronizada; but in the United States, they often also have fajita beef or chicken or other ingredients instead of ham. That kind of quesadilla is also Mexican, and it is called "gringa" (the name varies in some regions in Mexico, there's also a type of quesadilla called "chavindeca").

There is a lot of regional variation to specific recipes throughout the Southwest.






Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations are: goat cheese, black beans, spinach, zucchini, or tofu. A Scandinavian treat uses a lefse (thin potato pancake resembling a tortilla) containing brie cheese and lingonberry jam. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits.

"Meatless Monday" Recipe of the Week - Sorullos (Corn Fritters) with Dipping Sauce

Came across this dish on the PBS/Recipe website and it's this week's "Meatless Monday" Recipe of the Week, Sorullos (Corn Fritters) with Dipping Sauce. You can find this recipe and hundreds of others on the PBS website!       http://www.pbs.org/food/recipes/



Sorullos (Corn Fritters) with Dipping Sauce

Ingredients
For the Sorullos:
2 cups water
1 tbsp. salt
2 cups cornmeal, or as needed
1 tbsp. butter
3 cups of corn oil for frying
For the Dipping Sauce:
1 cup mayonnaise
1/2 cup ketchup
Pinch of garlic salt

Directions
Bring water to a boil and add salt and butter, and stir in the sugar. Lower the heat, add in the cornmeal, and stir slowly until you see a smooth texture and dough. Stir constantly for 3 -5 minutes. Let the mixture cool.
Shape 2 tablespoons of dough into a stick about 3 inches long. Repeat the same process with the remaining dough.
Heat the 3 cups of oil in a large pan at 350 degrees. When it becomes hot, fry the dough until golden brown on all sides.
For the Dipping Sauce: Mix mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve with cornmeal sticks.

Makes: 20 fritters


http://www.pbs.org/food/recipes/sorullos-corn-fritters-dipping-sauce/

Kitchen Hint of the Day!

Store uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry place. Follow the “first-in, first-out” rule: Use up packages you’ve had the longest before opening new packages.

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

Dinner Tonight: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

No rain and lots of sunshine, a beautiful Spring Day! Breakfast and my workout, then outside!
Well the "Freezer Meal Week" is over but I'm going to continue using freezer products until it gets somewhat empty. Plus it saves money on the grocery bill by using what I have. So tonight I'm using Perdue Perfect Portions Chicken Breasts, took 2 the Chicken Breasts out of the package and let them thaw overnight in the fridge. Dinner tonight it's, Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta




I've always enjoyed Hamburger Helpers - Betty Crocker Crispy Cheddar Bacon Chicken – Chicken

Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Virgin Olive Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.



Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper

* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural

bacon flavor
* Add chicken
* Pasta side dish included

Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!


nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

The Sunday Pizza - Pear Pizza

Got a good one for this week's Sunday Pizza, Pear Pizza! It's from one of my favorite go to sites when looking for new recipes, the PBS/Recipes website.                             http://www.pbs.org/food/recipes/


Pear Pizza

Pears are sweet and juicy and provide a bright note to cold weather meals. They pair nicely with pungent and creamy cheeses, caramelized onions, and walnuts — all of which have a place on this pizza.

Ingredients
1 red onion, sliced thin
1 tablespoon olive oil
1 tablespoon butter
1 Bartlett pear, sliced thin
2 Seckel pears, sliced thin
4 slices provolone cheese
1/2 cup Gorgonzola cheese
1/2 cup chopped walnuts


Directions
Preheat oven to 375°F.
1 - To caramelize onions: Add olive oil and butter to a sauté pan over medium heat. Add onions and cook for at least 30 minutes, stirring occasionally, until onions are deep brown in color and fragrant.
2 - To build pizza: Start with provolone cheese, followed by onions and pears, and sprinkle Gorgonzola cheese and walnuts on top.
3 - Bake for 15-17 minutes, or until crust is golden brown and toppings are bubbly


Pizza Crust

Ingredients
1 teaspoon instant or active dry yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil


Directions
1 - Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
2 - In a mixer fitted with a paddle attachment, combine flour and salt. With mixer running on low speed, drizzle in olive oil until combined. Add yeast/water mixture and mix until combined, and the dough comes together in a sticky mass.
3 - Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set aside for 1-2 hours.
4 - Take half of the pizza dough (store the other half in the refrigerator for up to 4 days) and form it into a nice, tight ball. Roll with a rolling pin, or toss it around and pull and stretch it.
5 - When the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little more olive oil onto the dough and spread with your fingers. Sprinkle a little bit of salt on top.
Yield: 2 pizza crusts

http://www.pbs.org/food/recipes/pear-pizza/

Low-Carb Mexican Recipes

Enjoy the Mexican Cuisine without all the carbs, Low-Carb Mexican Recipes. From the Diabetic Living On Line website.   http://www.diabeticlivingonline.com/

Low-Carb Mexican Recipes
¡Delicioso! Turn to these diabetes-friendly recipes when you’re craving Mexican food. Whether

you’re looking for authentic Mexican recipes or Tex-Mex food, we’ve got skinny salsas, veggie-packed taco recipes, and easy low-carb casseroles that are sure to impress.

Grilled Lime Chicken with Watermelon Salsa

Juicy watermelon salsa makes a refreshing topper for this Mexican chicken recipe. With just 9 grams of carb per serving, the lime-brushed chicken breasts are a go-to diabetic dish for the grill.....

Seafood Enchiladas

This gorgeous dish combines the Mexican flavors you love with the convenience of a casserole. We stuffed tortillas with a mixture of fish, shrimp, peppers, and creamy sauce for a low-carb seafood dinner that feeds eight.....

Huevos Rancheros Tacos

Scrambled eggs take the place of meat in these protein-packed vegetarian Mexican tacos. And at 31 grams of carb per serving, they’re a healthy choice for breakfast, lunch, or dinner....


* Click the link below to get all the Low-Carb Mexican Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/mexican/low-carb-mexican-recipes

Kitchen Hint of the Day!

Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.

Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)

Dinner Tonight:  Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)




Cool, cloudy, and rain on and off outside today. But some nice Spring weather moving in by
Monday. Did some house cleaning and laundry today. And today is Day 7 of the "Freezer Meal Week." Been using items stashed in the freezer all week and all made some mighty fine dinners! Last night I put a Wild Idea Buffalo - 8 oz. Colombian Flat-Iron Steak in the fridge to thaw overnight. Tonight I prepared a Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf).



This is a new Buffalo Steak from Wild Idea Buffalo, 8 oz. Colombian Flat-Iron Steak. So of course I

had to order it. Colombian Flat-Iron Steak is a "Colombian Style” marinade Steak. The marinade consists of; Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, and Red Pepper. I was going to fire the grill up but due to the rain I had to pan fry it. So to prepare this bad boy I got the Cast Iron Skillet out. Sprayed a shot of Pam on it and a tablespoon of Extra Virgin Olive Oil, heated it up on medium heat. I seasoned it with McCormick Sea Salt and Black Peppercorn and when the Skillet was heated I started frying. I cooked it for 3 minutes a side, and it came out a perfect medium rare. Buffalo cooks up so quickly because it's so lean, you have to keep an eye on it so not to get it over done. Came across a small sack of Baby Bella Mushrooms I had in the fridge. So I sliced them up, seasoned them with Sea Salt, Roasted Cumin, and a Sprig of Thyme and added them to the Skillet as the Buffalo was finishing up. The Colombian Style Marinade is incredible! Slicing this Steak up for a Fajita would be perfect! The Steak as usual was so tender and flavorful. Had half the Steak left so I'll have the other half at lunch tomorrow as a Steak Sandwich. Great addition to Wild Idea Buffalo Steaks.

For my side dishes it all leftovers. I reheated the side dishes leftover from last night's dinner, Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf). This is one delicious trio of side dishes. The Cast Iron Green Beans was new recipe that I prepared last night, and it's one of those "Keeper Recipes." The full recipe is below.



To prepare the Green Beans I needed the following; Sea Salt and Pepper (to taste), 1 quart home-canned Green Beans. If you don’t have canned Green Beans use fresh Green Beans or Pan Seared

Rainbow Trout 003 can Green Beans instead (I used some Whole Fresh Green Beans), Rough Chopped Pecans, and 3 slices Jennie – O Turkey Bacon. To start I boiled the Green Beans in water for about 6 minutes, this starts their cooking process and will cook faster when in the skillet. Next In a cast-iron skillet on medium high heat, fry Turkey Bacon until almost crisp. Keep the skillet on medium high heat. When Bacon is crisp remove from the skillet and crumble. Add the Green Beans and Pecans to the skillet, cook about 4 minutes tossing with a spatula several times. Add the Bacon back to the skillet, stir and continue cooking until everything is heated through. The Turkey Bacon and Pecans are perfect partners for the Green Beans, gives the Beans a Nutty and Smokey taste. I also reheated the Baby Carrots and Multigrain Batard Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Slices.



Wild Idea Buffalo - 8 oz. Colombian Flat-Iron Steak

Flat Iron steaks have long been a favorite for chefs. We've made this popular steakhouse cut even better with our “Colombian Style” marinade.  We think this Colombian Style marinade compliments the rich, sweet flavor of our 100% grass-fed bison steak.  Simply remove from the package, shake off the excess marinade, and grill over a high heat for 2 minutes per side. You’re going to love this steak!

Ingredients: Grass-Fed Buffalo, Beer, Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, Red Pepper.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-colombian-flat-iron-steak

20-Minute Healthy Chicken Recipes

Here's some more great ideas and recipes for the BBQ Season, all from the EatingWell website.    http://www.eatingwell.com/


20-Minute Healthy Chicken Recipes

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


Barbecued Chicken Burritos
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.....



Sicilian Olive Chicken
This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side......



* Click the link below to see all the 20-Minute Healthy Chicken Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/20_minute_healthy_chicken_recipes#leaderboardad

Saturday's Chili - Turkey Chili con Carne

For this week's Saturday's Chili I have a Turkey Chili con Carne.


Ingredients

1 lb Extra Lean Jennie - O Ground Turkey Breast
1 large Onion, chopped (about 1 cup)
2 cloves Garlic, minced
2 tablespoons Chili Powder
1/2 teaspoon Sea Salt
2 teaspoons Roasted Ground Cumin
2 teaspoons Dried Oregano Leaves
1 teaspoon Cocoa Chili Blend
1/2 teaspoon Red Pepper Sauce
2 cups Organic Diced Tomatoes, undrained
1 can (19 oz) Low Sodium Red Kidney Beans, undrained
Frank's Red Hot Sauce, to taste (Optional)


Directions
1 - In 3-quart saucepan, cook Turkey, Onion and Garlic over medium-high heat about 8 minutes, stirring occasionally, until Turkey is no longer pink; drain.
2 - Stir in remaining ingredients except Beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3 - Stir in Beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
4 - Enjoy a big bowl!

* Serve with - Crackers, Cheese, or Cornbread.

Kitchen Hint of the Day!

Some helpful tips when cooking Grains, from the Old Farmer's Almanac. Love this sight!


Cooking Tips for Grains:

* Remember to use a heavy saucepan with a tight-fitting lid.
* Rinse the grains thoroughly.
* Bring the water to a boil, add the grain, and return to a boil.
* Reduce the heat, cover, and simmer for the indicated time.
* Once all the water is absorbed, fluff the grain with a fork, replace the cover, remove from the heat, and let sit for about 15 minutes.
* When cooking grains for salads, reduce the cooking times slightly so they retain a chewy texture.

http://www.almanac.com/content/guide-grains

Pan Seared Rainbow Trout w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)

Dinner Tonight: Pan Seared Rainbow Trout w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)




Another cool morning to start the day, 32 degrees. Turned into a beautiful Spring Day, Sunshine and in the 60's plus no cold wind blowing finally! Got some things done in the house and got the 4 wheel cart out for the afternoon to enjoy all that sunshine. It's Day 6 of the Freezer Meal Week. So last night I got in the freezer and got a package of Rainbow Trout Fillets, laid it in the fridge to thaw overnight. For dinner tonight its a Pan Seared Rainbow Trout w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf).




So it's Rainbow Trout Fillets tonight. All I'll need to make the Fish is; McCormick Grinder Sea Salt

and Black Peppercorn and 1 1/2 tablespoon of Blue Bonnet Light Butter. I rinsed the Trout in cold water and patted dry with a paper towel. In a large Cast-Tron Skillet, melted the Butter over medium-high heat. Season the Trout with 1/2 tsp. each Sea Salt and Pepper. Place the Trout, skin side down. Cook the Trout, spooning the Butter from the bottom of the skillet over the Fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish to a serving plate and serve! Hard to beat any Fish, and this Rainbow Trout is so good! I love Trout, always tender, moist, and meaty.




For one side dish, a new one, Skillet Green Beans with Turkey Bacon and Pecans. I'll need the

following; Sea Salt and Pepper (to taste), 1 quart home-canned Green Beans. If you don't have canned Green Beans use fresh Green Beans or can Green Beans instead (I used some Whole Fresh Green Beans, Rough Chopped Pecans, and 3 slices Jennie - O Turkey Bacon. To start I boiled the Green Beans in water for about 6 minutes, this starts their cooking process and will cook faster when in the skillet. Next In a cast-iron skillet on medium high heat, fry Turkey Bacon until almost crisp.  Keep the skillet on medium high heat. When Bacon is crisp remove from the skillet and crumble. Add the Green Beans and Pecans to the skillet, cook about 4 minutes tossing with a spatula several times. Add the Bacon back to the skillet, stir and continue cooking until everything is heated through. Then get ready to enjoy one delicious Green Bean Dish! The Turkey Bacon and Pecans are perfect partners for the Green Beans.




Then I heated a can of Kroger Brand Whole Baby Carrots and baked the other half of the Multigrain
Batard Bread (Loaf). For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt. Krogers no longer carries this, they say Healthy Choice isn't producing it any longer. At Meijer yesterday they had plenty in stock and said they heard nothing of the product being taken out of production, hmm.

April 23-26, 2015 86th Annual Geauga County Maple Festival

April 23-26, 2015  86th Annual Geauga County Maple Festival
Chardon, Ohio
The festival celebrates the production of maple syrup, a leading agricultural industry in Northern Ohio. Events include two grand parades, maple syrup judging & auction, queen's contest, photo contest, "Sap Run", bathtub races, craft show, concessions, rides, and continuous grandstand entertainment.

Festival opening/closing times:
(weather permitting)
Thursday  Noon - 10 p.m.
Friday  10 a.m. - 11 p.m.
Saturday  10 a.m. - 11 p.m.
Sunday   11 a.m. - 7 p.m.

**No Dogs allowed**

FREE SHUTTLE BUS SERVICE
From the ‘Sheetz Plaza’ to the Square
Saturday – 11am to 9pm and Sunday – 9am to 6pm


http://www.maplefestival.com/

Jennie - O Turkey Recipe of the Week - Turkey Sausage, Pepper & Onion Hoagies

Get the grill ready for this week's Jennie O Turkey Recipe of the Week - Turkey Sausage, Pepper & Onion Hoagies. You'll be using JENNIE-O® Lean Sweet Italian Turkey Sausage, my favorite grilling Turkey Sausage! These get so plump when grilled and just bursts of flavor. You can find this recipe along with a huge collection of all the Jennie- O Recipes on the Jennie - O website.   http://www.jennieo.com/


Turkey Sausage, Pepper & Onion Hoagies

Ingredients
1 green bell pepper
1 yellow or red bell pepper
2 tablespoons olive oil, divided
4 slices red or yellow onion, separated into rings
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
5 hoagie buns split and toasted
¾ cup prepared pizza or spaghetti sauce

Directions
Prepare grill. Cut bell peppers lengthwise into ¼-inch strips. Heat 1 tablespoon oil in skillet over medium heat. Add bell pepper strips and onion rings; cook 15 minutes or until vegetables are tender; stirring frequently.

Meanwhile, brush remaining oil over sausages. Cook the sausages as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Serve sausages in hoagies, topped with heated sauce and vegetables.

Nutritional Information

Calories 340 Fat 18g
Protein 22g Cholesterol 60mg
Carbohydrates 26g Sodium 880mg
Fiber 4g Saturated Fat 3.5g
Sugars 7g

http://www.jennieo.com/recipes/448-Turkey-Sausage-Pepper-and-Onion-Hoagies

Quick Chicken Recipes

In a hurry but still want a great dinner, check this out! Quick Chicken Recipes from the EatingWell website.   http://www.eatingwell.com/

Quick Chicken Recipes

Shake up your dinner routine with these quick and easy chicken recipes.
There's nothing better than a quick, easy and affordable chicken dinner for a weeknight meal. These easy chicken recipes for baked chicken, chicken salad, chicken soup, chicken pasta and chicken tenders are healthy dinners your whole family will love. Try one of our healthy chicken recipes tonight for a quick dinner ready in 30 minutes or less.



Chinese Chicken & Noodle Salad
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day......


Chipotle-&-Orange Grilled Chicken
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.....


Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.....



* Click the link below to see all the Quick Chicken Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_chicken_recipes

Kitchen Hint of the Day!

Here's one my Grandmother used to do!

 To keep potatoes from budding in the bag, put an apple in with them.

Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread

Dinner Tonight: Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread




Wow, had to turn the heat on this morning it was a bit chilly. I think it was about 32 degrees and still a cold wind all day but sunny. Breakfast, workout, and a shower and out the door. ran an errand for Mom and I was close to a nearby Meijer so I stopped in there to grab a few of their sale items and back home for the day. Day 5 of the "Freezer Meals Week". Tonight I'm using Butterball Hardwood Smoked Turkey Sausage I had in the freezer and I laid it in the fridge to thaw overnight. Tonight it's Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread.

I started by preparing the Turkey Sausage. I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it in to bite size pieces. Using a medium size skillet that I sprayed it with Pam cooking Spray, also added a 1/2 tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausage pieces. I cooked them about 12 minutes, stirring them frequently. When done removed the skillet from the heat and set aside, I'll be using the same skillet for my Grandma Maud’s Red Beans and Rice.

I prepared some of Grandma Maud’s Red Beans and Rice, first time in a while since I’ve prepared this. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. As the Red Bean's and Rice was finishing I added the Smoked Turkey Sausage slices, stirring in till well mixed. The Smoked Turkey Sausage paired with Red Beans and Rice is a perfect pairing! Nice heat, Smokey Flavor, and just flat-out delicious! Full instructions and site link for Grandma Maud’s Red Beans and Rice is at the end of the post.




I also made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.




Gramdma Maud’s Bean Meals Red Beans and Rice

Authentic southern Cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.

Nutrition Facts
Serving Size 1/4 cup (29 g)

Per Serving % Daily Value*
Calories 100
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 470mg 20%
Carbohydrates 20.0g 7%
Dietary Fiber 4.0g 16%
Sugars 2.0g
Protein 5.0g

http://www.grandmamauds.com/index.html



Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes

great.


Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.



Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7


Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.