Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

Dinner Tonight: Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread





For Breakfast this morning I fried up a couple of Johnsonville Turkey Breakfast Sausage Links, scrambled a couple of Eggs, toasted a couple of slices of Healthy Life Whole Grain Bread, and had a
cup of Bigelow Decaf Green Tea. After Breakfast I headed to the local Kroger to pick up a few items for Mom. Then on my way back I stopped by McDonald’s and picked up Breakfast for Mom and Dad. Not too bad out there this morning, 32 degrees. Partly cloudy and 50 degrees this afternoon. Not a lot going on, did a few things around the house and swept of the driveway area. For Dinner tonight I prepared a box of the Banquet Homestyle Bakes Pizza Pasta.




Oh I love this Pizza Pasta! This is one of my favorite boxed foods, Banquet Homestyle Bakes Pizza Pasta. Nothing like a quick, easy and delicious comfort food. But here’s another product I love and it’s getting harder and harder to find, I can only find it at Walmart or online now!










Anyway it’s got two of my favorites in it, pasta and pizza! The box contains 1 can of Pizza Sauce w/Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni
and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it. The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal.



Along with the Pizza Pasta I also prepared some Baked Cheesy Bread. Another easy one, using
Healthy Life Whole Grain Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Diet Dr. Pepper to drink.







Banquet Homestyle Bakes Pizza Pasta

When only comfort food will do, Banquet Homestyle Bakes are the perfect choice. Each comes complete with everything you need to make a delicious and hearty straight-from-the-oven meal. So you’ll spend less time worrying about your meal—and more time enjoying it.

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition Facts
Serving Size 1 cup prepared (195g)
Servings Per Container 4
Amount Per Serving
Calories 280Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 820mg 34%
Potassium 530mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g
http://www.banquet.com/homestyle-bakes/pizza-pasta-bake

Wild Idea Buffalo Recipe of the Week - BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE. This week's recipe uses Wild Idea Buffalo Stew Meat. Included are recipes for the Mincemeat, Pie Crust, and Cilantro Yogurt Sauce. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/



BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE
Do not let the length of this recipe deter you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas.

Mincemeat Ingredients: (Serves 8 to 12 entrée or 46 Petite Hors d’oeuvre Pies)
2 - teaspoons cumin
2 - teaspoons cardamom

2 - teaspoons ginger
2 - teaspoons black pepper
1 - teaspoon salt
1 - teaspoon cinnamon
½ - teaspoon allspice
½ - teaspoon cayenne
½ - teaspoon turmeric
½ - teaspoon cloves
1 - tablespoon olive oil
2 - pounds Wild Idea Buffalo Stew Meat, rinsed & patted dry, or 2 lbs. Ground Buffalo or Ground Round Buffalo
1 - onion, chopped
1 - tablespoon garlic, chopped
3 - tablespoon lemon juice
½ - cup raisins
2 - apples, peeled & chopped
½ - cup bourbon (Buffalo Trace)
1 - cup apple cider
1- tablespoon molasses

Preparation:

Wild Idea Buffalo Stew Meat

1 - Mix all dry spices together and set aside.
2 - Heat oil in heavy stockpot over medium high heat.
3 - Add stew meat and stir, cook for 3 minutes.
4 - Add onion and spices, stirring to incorporate. Cook for 5 minutes.
5 - Add garlic, lemon juice, raisins and apples and stir to incorporate.
6 - Add bourbon and then cider. Stir to incorporate and bring to a boil.
7 - Reduce heat to medium low, cover and simmer for 30 minutes.
8 - Remove cover and continue to cook until most (but not all) of the liquids are removed.
9 - Place ingredients into food processor and pulse puree until meat is finely minced.
10 - Cover & set aside.


Pie Crust
* Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the heavier weight of the mincemeat.

Ingredients:
2 - cups unbleached flour
1 - cup whole-wheat flour
1 - teaspoon salt
2 - teaspoons sugar
1½ - sticks butter, cut into small pieces
3 - eggs, beaten

Preparation:

1 - Place dry ingredients in a mixer and incorporate.
2 - Add butter pieces at a time.
3 - Add eggs slowly.
4 - Remove dough from mixer onto floured surface and lightly dust.
5 - Divide dough into 2 parts and roll out slightly between floured parchment papers.
6 - Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
7 - Fill with mincemeat, spreading around evenly.
8 - Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
9 - With remaining pastry roll out and cut into leave patterns and place on top of pie.
10 - Cut 3 slits into top of pie pastry.
11 - Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.
12 - Serve pie with Cilantro Yogurt Sauce. Super Delicious!

Cilantro Yogurt Sauce (Makes 1 ½ cups.)

Ingredients:
1- cup yogurt or whole milk

2 - cups fresh cilantro, chopped
¼ - cup fresh mint leaves
1 - jalapeno, seeded
2 - tablespoons garlic, chopped
1 - teaspoon cumin
1 - tablespoon lemon juice
½ - teaspoon salt
½ - cup cucumber, finely chopped

Preparation:
1 - Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things or as a dip. Keeps for 1 week in refrigerator.
https://wildideabuffalo.com/blogs/recipes/buffalo-mincemeat-pie

4 BEAN BISON CHILI

What's a Super Bowl Party without a big bowl of Chili at halftime! From the Wild Idea Buffalo

website its a recipe for 4 BEAN BISON CHILI! Chili is so delicious and so many ways and ingredients to prepare it with. But using Ground Bison takes it to a new level! You'll be using Wild Idea Buffalo Premium Ground Buffalo along with Spices (many spices), Stewed Tomatoes, Golden Pepperoncini, and 4 different types of Beans (butter beans, black beans, kidney beans, and pinto beans). The recipe calls for preparing it in a heavy stew pot but I think this one would be great preparing it in a slow cooker! Start it earl on low heat and let it cook until served at halftime of the game! This makes my mouth-water just talking about it!

You can find this recipe at the Wild Idea Buffalo website where you can purchase all of the Wild Idea Buffalo products. Be sure to check the site out. So Enjoy and eat Healthy in 2018!  https://wildideabuffalo.com/


4 BEAN BISON CHILI
If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day - if there’s leftovers. (Makes 10 servings)

INGREDIENTS:

2  1 lbs. Premium Ground Buffalo (https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo)
2  tablespoons olive oil
1  onion, chopped
2  tablespoons fresh garlic, chopped
2  tablespoons cumin
2½  tablespoons chili powder
½  tablespoon oregano
½  tablespoon thyme
2  teaspoons coriander
½  teaspoon each smoked paprika and cayenne
1  tablespoon black pepper
2  teaspoons salt
1  Quart stewed tomatoes
1  Quart tomato sauce
8  golden pepperoncini, diced + juices
1  15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained - but not rinsed)
1  lemon, juiced
2   cups water

PREPARATION:

1)  Mix all dry spices together.
2)  In heavy stew pot, over medium high heat, heat olive oil.

3)  Add Wild Idea bison meat, crumbling into small pieces.  Lightly brown, stirring constantly for 4 minutes.
4)  Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5)  Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.

Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, recipe included with purchase, upon request.
https://wildideabuffalo.com/blogs/recipes/55667393-4-bean-bison-chili

Friggitello (Golden Pepperoncini)

Several pickled friggitelli

Okay, I was curious about the Golden Pepperoncini used to make the 4 BEAN BISON CHILI. So I looked it up on Wiki and here's what I found.

The friggitello (plural friggitelli) is a sweet Italian chili pepper of the species Capsicum annuum. It is also known as the Golden Greek pepper, Sweet Italian pepper, or Tuscan pepper. In the United States they may be called "pepperoncini"; they are quite distinct from Italian peperoncini, which are hot Italian chili peppers. The friggitello is mild with a slight heat and a hint of bitterness, and is sometimes pickled and sold in jars. In Italy the friggitello is most associated with Tuscany. The Greek variety, which is sweeter, is commonly used elsewhere in Europe and the United States.



Like many other cultivars of Capsicum annuum, the friggitello requires a warm climate with a lot of sunlight and is not tolerant of frost. The seeds take 10 to 14 days to germinate, after which the plant will reach maturity in 70 to 80 days. It appreciates slightly rich and well-drained soils, but overfertilized soil will result in fewer fruits. The plant has the potential to grow plenty of fruits, so it requires staking if it is to be prevented from falling over due to the weight of the fruits. The fruits should be harvested when they are 5–7.5 centimetres (2.0–3.0 in) long. Mature fruits will eventually turn red, but it is best to pick them while they are still green.



Even though it is often pickled, the friggitello has a complex flavor which is appreciated most when it

                 Friggitello

is eaten fresh. It lends itself very well to sautéing, stuffing and popping. It combines nicely with fruits and is a suitable ingredient to use in salads and compotes or on sandwiches.

They are also often served with kebab, such as İskender kebap. Pickled friggitelli can vary in color from bright yellow to bright yellow-green. Sometimes coloring is added.[citation needed] If pickled, friggitelli are sometimes briefly rinsed in cold water before serving to reduce the effects of the pickling brine on the taste.

Kitchen Hint of the Day!

More on the Golden Pepperoncini.......


Pepperoncinis pack a punch of flavor without adding a lot of calories.

Calories. You can add pepperoncini peppers to any dish without feeling guilty.

Iron. Adding three pepperoncini peppers to your meal provides approximately 2 percent of your daily iron requirements.
Sodium.
Vitamin C.

Calories in Pepperoncini
Nutrition Facts
Calories in Pepperoncini - 4 peppers
Serving Size: 1 serving
Amount Per Serving
Calories 10.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 280.0 mg
Potassium 0.0 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 0.3 g

Beans and Smoked Turkey Sausage (Beans and Weenies)

Dinner Tonight: Beans and Smoked Turkey Sausage (Beans and Weenies)





For Breakfast this morning I had a another of the delicious SayersBrook Bison Ranch Filet Mignon! I love these they're so tender and fry up so easy. So I had Steak and Egg. I had Bison Filet Mignon in

the freezer, I laid it in the fridge overnight to thaw. I fried it like last time. I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. I then grabbed a small skillet, sprayed it with Pam Cooking Spray, and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Fried the first side 3 minutes and flipped it over and cooked it another 2 minutes. And like last time it came out a perfect medium rare! It was so tender and juicy. Then I also fried up a Sunny Side Egg and toasted a couple of slices of Aunt Millie's Light Whole Grain Bread. Sure tough to beat a Steak and Egg Breakfast Combo! Also had my morning cup of Bigelow Decaf Green Tea.




We had snow showers on and off all night, none of it stuck to the ground though. Another cool day out, a high of 33 degrees and sunny out. After I had Breakfast I prepared Breakfast for Mom and Dad. I prepared Scrambled Eggs, sausage Patties, Buttery Grits, Toast, and made a pot of Coffee. Gave Mom a hand with a couple of loads of laundry. Then cleaned the house, dusted and vacuumed. For Dinner tonight it’s Beans and Smoked Turkey Sausage (Beans and Weenies). Comfort Food tonight!







I’ve been wanting some more of the Sausage and Beans for a while now. So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage
(sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon (Fried and Crumbled), 1 can of Bush’s White Chili Beans, 1 can Bush’s Vegetarian Reduced Sodium Baked Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).




I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let it simmer. Another set it and forget recipe! After I got the Beans started I fried up 1 1/2 Butterball Hardwood Smoked Turkey Sausages. I first sliced them up into bite size pieces then fried them on medium until they started to brown and removed them from the heat and put them in a small bowl and set aside.




Then using the same skillet I fried the Sausage in I fried 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices actually. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or Bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Sausage, Bacon, and Beans are such a natural combo, Bacon gives it that wonderful smoky flavor.






I love dishes that you can set and let them simmer, to me it seems to give food a much richer and deeper flavor. After a couple of hours I added the Butterball Hardwood Smoked Turkey Sausages to

the Beans. Kept the heat on low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite! Another plus is the cleanup, just one dutch Oven and 1 skillet to clean. Also reheated the leftover Bakehouse Multigrain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.







Butterball Hardwood Smoked Turkey 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.

http://www.butterball.com/product/smoked-turkey-dinner-sausage




Bush's Beans

Baked Beans, burritos, bean salads, hummus, refried beans, chili, soups and stews — hardly scratches

the surface of what beans can do. At BUSH'S®, we celebrate the “humble” bean in all its many varieties and forms; just as much as we champion great flavor and balanced nutrition. So, when you cook with beans in your day-to-day meals, you know what: you’re living the bean life.
https://www.bushbeans.com/en_US/bean-life/

Diabetic Dish of the Week - LEMON POUND CAKE

For this week's Diabetic Dish of the Week it's Dessert - LEMON POUND CAKE. Equal Sweetner replaces the Sugar in the recipe. You'll also be using Bisquick Reduced Fat Baking Mix, Low Fat Yogurt, and 2% Milk. Sugar Free Pound Cake sure does sound good! You can fond this recipe along with all the other delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2018!   https://diabeticgourmet.com/

LEMON POUND CAKE
This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!

Recipe Yield: 16 servings.

Ingredients

Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)

48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.

Directions

1 - Preheat oven to 350F.
2 - Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
3 - Combine baking mix, Equal, cornstarch and lemon peel.
4 - Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
5 - Spoon mixture into prepared pan.
6 -Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
7- Let cake cool in pan 5 minutes.
8- Remove and cool completely on wire rack.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams

https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake

Sweet and Savory Apple Recipes

From the Diabetic Living Online website its - Sweet and Savory Apple Recipes. If you love Apples as much as I do, you are going to love these recipes! Diabetic Friendly Sweet and Savory Apple Recipes like; Amazing Apple Tart, Apple-Glazed Chicken with Spinach, and Cherry-Apple Cobbler. Find these recipes and more all at the Diabetic living Online website. Enjoy and Eat Healthy in 2018!  http://www.diabeticlivingonline.com/


Sweet and Savory Apple Recipes

Apples are a super-versatile, budget-friendly, and fiber-packed fruit. We've included our favorite low-
carb apple dessert recipes (think pies, crisps, and cobblers) and a few apple-infused side- and main-dish recipes, too. Best of all, these yummy apple dishes have been developed with a diabetic diet in mind.


Amazing Apple Tart
Juicy baked apples, a tender biscuitlike crust, and a sweet and spicy sauce add up to this diabetes-friendly dessert. That is truly amazing!.....


Apple-Glazed Chicken with Spinach
A drizzling of lemon-accented apple glaze lightly sweetens the braised spinach-topped chicken in this delightful dish.....


Cherry-Apple Cobbler
Make sure the fruit filling is hot when you spoon the biscuit batter over it. That way, the bottom of the "cobbled biscuit" will be thoroughly cooked.....



* Click the link below to get all the Sweet and Savory Apple Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/sweet-and-savory-apple-recipes

Kitchen Hint of the Day!

When making Apple Pie....

I found these helpful hints on the Honest Cooking website (http://honestcooking.com/).......

Whether stuffed or baked for a side dish or a dessert or chopped up and hidden under a layer of dough or crumble topping, these apples hold their shape during cooking.

* Rome apples are very large with green-speckled red skin. This variety makes an impressive dessert when baked whole.

* Extra tart with thick, “apple green” skin, Granny Smiths are the perfect opposite to the sweeter baking apples, like Golden Delicious, for balanced pies and crisps.

* Braeburn apples are very crisp, sweet and tangy, making them great for baking or eating raw.

* Golden Delicious are excellent all-purpose apples that are particularly good in pies and crisps.

* Jonagold apples have a honeyed sweetness and crisp yellow flesh. This variety holds its shape during baking or sautéing.

http://honestcooking.com/guide-cooking-apples/

Fried Yellow Lake Perch w/ Diced New Potatoes, Cut Green Beans, and.........

Dinner Tonight: Fried Yellow Lake Perch w/ Diced New Potatoes, Cut Green Beans, and Baked Multi Grain Bread







For Breakfast this morning I prepared some more of the Turkey Spam. I lightly fried a couple of
slices along with some Simply Potatoes Shredded Hash Browns, 1 Egg Sunnyside Up, and a cup of Bigelow Decaf Green Tea.












Outside a lot colder, 19 degrees this morning and 36 degrees for a high with snow flurries and a mix of snow and rain later in the day. I drove to the Dayton, Ohio Airport to pick a friend of mine that was flying in a couple of days to see his parents. His Mom is in the Hospital with the flu and his Dad isn't much better. The Flu has really hit this are hard. My family has been real lucky so far, none of us has had it. For Dinner tonight I prepared Fried Yellow Lake Perch w/ Diced New Potatoes, Cut Green Beans, and Baked Multi Grain Bread.
 





I purchased the Yellow Lake Perch from Meijer. I rinsed the Fillets in cold water then patted them dry and put them in a Hefty Plastic Bag and on into the freezer. Last night I laid the bag in the fridge to thaw overnight. I love using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste.











I then seasoned them with Sea Salt and rolled the fillets in my favorite Breading Mix, Zatarain’s
Crispy Southern Fish Fri. Pan fried them in Extra Light Olive Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom has always said that I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!








For one side dish I prepared a can of Del Monte Sliced New Potatoes. I boiled them until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes. Then I also heated up a can of Del Monte Cut Green Beans. Finally I baked a loaf of River Road BakeHouse Artisan Multigrain Bread. It's a new Multigrain Loaf Bread that I've had a couple of times now and really like having. I purchase it at Meijer. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Diet Peach Snapple to drink.











River Road Bakehouse Multigrain Oval Bread
Bring the goodness of grains to your table! Rustic, wholesome and full of flavor, our Multigrain Oval helps make smart meal choices easy.

WARM AT HOME

* Bread icon Remove from packaging
* Oven icon Heat oven to 400˚F (200˚C)
* Timer icon Warm for 5 min.

NUTRITION FACTS
SERVING SIZE ABOUT 1" SLICE (56 g)

AMOUNT % DAILY VALUE
CALORIES 160
FAT 3.5 g 5%
SATURATED 0.0 g 0%
TRANS 0.0 g
CHOLESTEROL 0 mg
SODIUM 310 mg 13%
CARBOHYDRATE 28 g 9%
DIETARY FIBER 2 g 8%
https://www.riverroadbakehouse.com/our-bread-en-us/

One of America's Favorites - Lobster Roll

Lobster roll

A lobster roll is a fast-food sandwich native to New England made of lobster meat served on a grilled hot dog-style bun with the opening on the top rather than the side. The filling may also contain butter, lemon juice, salt and black pepper, with variants made in other parts of New England replacing the butter with mayonnaise. Others contain diced celery or scallion. Potato chips or french fries are the typical sides.





According to the "Encyclopedia of American Food and Drink" the lobster roll originated as a hot dish at a restaurant named Perry's in Milford, Connecticut, as early as 1929. Its popularity then spread up and down the Connecticut coast, but not far beyond it. In Connecticut, the sandwich served warm is a "lobster roll", cold a "lobster salad roll".

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine. Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common.

Lobster rolls in Maine are characteristically served on a New England-style hot dog bun, which is

A lobster-salad style roll 

split on the top instead of the side and has flat sides for grilling. The lobster meat is usually served cold, rather than warm or hot, and mayonnaise is typically spread inside the bun or tossed with the meat. The filling consists of chunked knuckle, claw, and lobster tail, and only lightly seasoned if at all, and is otherwise plain. Four ounces is a standard serving size.

Lobster rolls are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls and even pita pockets. The traditional sides are potato chips and dill pickles.

McDonald's restaurants in Canadian provinces, such as Nova Scotia and Ontario, as well as in New England, offer lobster rolls as a limited edition item in the summer.

"Meatless Monday" Recipe of the Week - Eggplant "Steak" with Blue Cheese Cream

This week's "Meatless Monday" Recipe of the Week is - Eggplant "Steak" with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won't miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site's, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!


Eggplant "Steak" with Blue Cheese Cream

Eggplant 'steak' is topped with a savory portabella mushroom 'paste' and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled

4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 - Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 - Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 - Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 - Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 - To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 - Reheat in oven.
7 - Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 - For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.

https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Kitchen Hint of the Day!

The Eggplant.......


While eggplants don't have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.

Also Eggplant is a great food to help you lose weight. Eggplant is a low-carb, nutrient-dense, calorie-poor food, meaning that it contains high levels of nutrients but not a lot of calories or carbohydrates. One cup of eggplant contains only eight grams of carbohydrates, two of those coming from fiber.

Winging it on a Sunday! - Dry Rub BBQ Chicken Wings

Dinner Tonight: Winging it on a Sunday! - Dry Rub BBQ Chicken Wings






For Breakfast this morning I Scrambled a couple of Eggs, heated up a couple of slices of Turkey Spam, toasted a couple of slices of Aunt Millie's Light Whole Grain Bread, and had my morning cup

of Bigelow Decaf Green Tea. 29 degrees this morning but we had a high of 51 degrees and partly cloudy. Started a load of laundry after Breakfast and then went and picked up Breakfast for Mom and Dad at McDonald's. Mom went on to Church and I stayed home to take care of Dad. Did some light house cleaning and a few things around the house. Not much else going on. For Dinner tonight it's Chicken Wings. I prepared Kroger Dry Rub BBQ Chicken Wings. I had these a while back and really liked them.






I prepared some of the Kroger Dry Rub BBQ Chicken Wings.  I’ll be baking these, I preheated the oven to 425 degrees. Used a baking sheet, lined it with foil and sprayed it with Pam Non Stick

Cooking Spray. I lined the Wings up on the foil and seasoned them with the BBQ Dry Rub that came with the Wings. I then baked them for 17 minutes, flipping them over after 8 minutes. These turned out to be an excellent Wing! Excellent BBQ Dry Rub. Served these with a side of Litehouse Light Blue Cheese Dressing. I also reheated a couple of slices of the Multi Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.







Litehouse - Lite Blue Cheese Dressing
Made with 48% fewer calories than regular blue cheese dressing, this version tastes as delicious as
ever. The handcrafted blue cheese crumbles and fresh buttermilk together create a taste you can feel good about. You won't even miss those calories! Great taste with no artificial colors, flavors, or preservatives.

https://www.litehousefoods.com/products/lite-blue-cheese-dressing

Diabetic Dish of the Week - STEAK, ROASTED TOMATO AND BEAN CHILI SUNDAY

This week's Diabetic Dish of the Week is - STEAK, ROASTED TOMATO AND BEAN CHILI. The dish is 289 calories and 17 net carbs. I cam across the recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll find a huge selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetic News and more! Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/


STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 - Cut beef steaks into 3/4-inch pieces.
2 - Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 - Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 - Return beef and accumulated juices to stockpot.
5 - Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 - Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 - Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

Diabetic Broccoli Recipes SUNDAY

From the Diabetic Living Online website its Diabetic Broccoli Recipes. Delicious and Diabetic Friendly Broccoli Recipes. You'll find recipes like Spicy Broccoli and Bean Soup, Broccoli-Cheese Dip with Potato Dippers, and Bow-Tie Pasta with Chicken and Broccoli. Find these and more all at the Diabetic Living Online website. Now eat your Broccoli! Enjoy and Eat Healthy in 2018!  http://www.diabeticlivingonline.com/  


Diabetic Broccoli Recipes
A flowering member of the cabbage family, broccoli is loaded with health benefits for people with

diabetes—it’s high in fiber and vitamins A and C, and it’s low in calories and carbs. Whether steamed, cooked, or raw, this nonstarchy veggie can be served in a variety of dishes: broccoli salads, broccoli pastas, broccoli casseroles, and more. Try one of these healthy broccoli recipes today!


Spicy Broccoli and Bean Soup
Tofu and beans make this hearty vegetarian broccoli soup a good source of protein, while a slew of spices mixed with soy sauce puts a rich and flavorful diabetic spin on traditional Pho.....


Broccoli-Cheese Dip with Potato Dippers
Inspired by classic broccoli-cheddar soup, we like to serve this comforting cheesy dip with spicy potato crisps. Top the low-carb slow cooker appetizer with bacon bits to serve........


Bow-Tie Pasta with Chicken and Broccoli
Adobo seasoning adds spicy flair to this chicken-broccoli pasta recipe. The easy diabetic dinner is high in protein and quick to cook...........



* Click the link below to get all the Diabetic Broccoli Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/diabetic-broccoli-recipes

Kitchen Hint of the Day! SUNDAY

All about Broccoli......


* Look for broccoli with bright green heads.
* Prefer compact clusters of the broccoli florets. The more open the florets, the older and closer to flowering the florets are.
* Choose firm, strong stems and stalks. ...
* Avoid purchasing broccoli with yellow flowers. ...
* Store broccoli in the refrigerator and keep it dry.

It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.

Grilled Ham, Bacon, and Muenster Cheese Sandwich w/ Baked Fries

Dinner Tonight: Grilled Ham, Bacon, and Muenster Cheese Sandwich w/ Baked Fries




For Breakfast this morning I broke out a can of Turkey Spam. First time I used Turkey Spam in quite a while. It's another one of those items I love but never seem to use often. I sliced off a couple of

pieces to fry. I lightly sprayed a small skillet with Pam Non Stick Spray and heated the skillet on medium heat. Since they're already fully cooked while still in the can, so you only need to brown them slightly. About two minutes on each side. As the Spam cooked I toasted a Healthy Life Whole Grain English Muffin. I then used the same skillet I fried the Spam and fried 1 Egg Sunnyside Up. Put it all together and I had one delicious Turkey Spam and Fried Egg Breakfast Sandwich! I've been dealing with a Sinus Headache the last couple of days so being caught up on all the house work I rested and caught up on some shows I recorded. For Dinner tonight I prepared a Grilled Ham, Bacon, and Muenster Cheese Sandwich w/ Baked Fries.


When I went to Kroger the other day I picked up some Boar’s Head Sweet Sliced Ham and Boar’s Head Muenster Cheese. Which means it's time again for Grilled Sandwiches! So for tonight Grilled

Sandwich I’m making a Grilled Ham, Bacon, and Muenster Cheese Sandwich! I’ll be using Boar’s Head Sweet Slice Ham, Simple Truth Hickory Smoked Bacon, Boar’s Head Muenster Cheese, French’s Spicy Brown Mustard, Kraft Reduced Fat Mayo w/ Olive Oil, and Aunt Millie’s light Whole Grain Bread. I’ll be preparing the Sandwich on my flat top griddle so I’ll also need some Blue Bonnet Light for the griddle to grill my Sandwich. That’s the ingredients for another delicious Grilled Sandwich! I also turned the oven on at 425 degrees, for the Fries.




I first prepared my Bacon. Again, I used Simple Truth Hickory Smoked Bacon. It fries up great and love the flavor. But AS always when preparing Bacon you have to use Bacon Math to figure out how much Bacon to fry. I needed 3 slices so by my Bacon Math that totals out 6 slices! When making Bacon always multiply the amount by 2. Because you know you’ll always eat as much as you making! Laid the Bacon on a Paper Towel lined plate until needed.






While the griddle was heating I got the Sandwich ready to grill. Took a slice of the Aunt Millie’s

Bread and topped it with some of the Kraft Mayo. Then layered the Boar’s Head Ham, the Boar’s Head Muenster Cheese, the Bacon, French’s Brown Spicy Mustard, and added the top slice of the Bread. I then Buttered the bottom and top halves of the Bread with Blue Bonnet Butter. With the griddle heated I grilled my Sandwich. Grilled the bottom half just over 3 minutes, then flipped it over and grilled the other side about 2 1/2 minutes. Until both sides were golden brown! What a Sandwich, Boar’s Head Gone Wild! The Ham ,as always, was delicious and the Muenster Cheese with it’s melted creaminess made the sandwich. And of course Bacon on anything makes it better! The Simple Truth Hickory Smoked Bacon has slowly become my favorite Bacon. Last week I used Boar's Head Gouda Cheese and I switched it up using the Boar's Head Muenster Cheese. Both melt beautifully on Sandwiches and have that rich creamy taste. I love either one!



As my Grill was heating I baked my Fries. I’m using Alexia Organic Yukon Select Fries. Seasoned

them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right. Plus they are only 120 calories and 15 net carbs. It’s an easy prepared but hot and filling meal. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.











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

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

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

http://boarshead.com/products/detail/11018-sweet-slice-brand-boneless-smoked-ham





Boar’s Head Muenster Cheese

Made under the watchful eye of Wisconsin Master Cheesemakers, this cheese is handcrafted and accented with an edible natural Annatto colored rind. This mellow flavored, semi-soft cheese is the perfect balance to sweet cuts like Boar’s Head Maple Honey Turkey.

Nutrition Facts
Serving Size 1 oz (28g)
Servings Per Container About 8
Amount Per Serving
Calories 100 Calories from Fat 80
% Daily Value*
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0g
Cholesterol 25mg 9%
Sodium 190mg 8%
Potassium 30mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 6g 13%

https://boarshead.com/products/detail/981-pre-cut-all-natural-muenster-cheese




Muenster cheese (Wiki)
Muenster (English: /ˈmʌnstər/ or /ˈmʊnstər/) or munster is a semi-soft cheese from the United States.

It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food Sweet Muenster Cheese. Its name is unrelated to the German city of Münster or the Irish province of Munster but to the French city of Munster in Alsace.

In contrast, "Munster", or "Munster Gerome", is made from unpasteurized cow’s milk in the Alsatian Vosges region and the Franche-Comté regions in France. The name Munster-Géromé is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American "muenster" name distinguishes these cheeses.

Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese.

Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar, Colby, Red Leicester, and Mimolette. Muenster usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.

https://en.wikipedia.org/wiki/Muenster_cheese

Meanwhile back at the SayersBrook Bison Ranch.......ON THE SWEET SIDE

This week from the SayersBrook Bison Ranch website its ON THE SWEET SIDE. Apple Cinnamon Sausages and  Blueberry Maple Flavored Sausages. These are just 2 of the Sausages you can purchase at the SayersBrook Bison Ranch website (http://www.sayersbrook.com/). Besides the Pork Sausages you can purchase items like; Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! I've ordered several items and love their Bison Chopped Steak and Elk Burger Patties! Also don't forget to check out all their recipes. So much to chosse from so check their site today. Enjoy and Eat Healthy in 2018!  http://www.sayersbrook.com/


ON THE SWEET SIDE

Apple Cinnamon Sausage 

http://www.sayersbrook.com/flavoured-sausage-and-brats/on-the-sweet-side/

Apple Cinnamon Sausage - 3 lbs
Pork and apples are two delicious flavors that compliment each other naturally. Combine the two with a twist of cinnamon and you have a delightful tasting sausage. Great for breakfast or anytime...........
http://www.sayersbrook.com/apple-cinnamon-sausage/


 Blueberry Maple Flavored Sausage
Blueberry Maple Flavored Sausage - “Grand Champion”
This breakfast sausage is well worth getting up for! Fresh blueberries are mixed with our maple flavored sausage for a special treat you just can’t beat! Makes great appetizers as well!....
http://www.sayersbrook.com/blueberry-maple-flavored-sausage/


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Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
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info@sayersbrook.com
http://www.sayersbrook.com/