Baked Chicken Wings w/ Baked Fries and Light Texas Toast

Dinner Tonight: Baked Chicken Wings w/ Baked Fries and Light Texas Toast






It's one foggy morning out there this morning. I can see the house next door and that's about it. For

Breakfast this morning I heated up a Jimmy Dean Turkey Sausage, Egg White, and Cheddar Cheese
Breakfast Scramble Cup. Also had a cup of of Bigelow Decaf Green Tea. After Breakfast I went to the Kroger up the road to pick up a Prescription for Mom and a few items she needed. Then stopped by McDonald's and picked up Breakfast for her, she loves those McDonald's Breakfasts! Got the leaf blower out and cleaned off the deck and driveway areas. Then spent most of the afternoon on the phone with a computer problem, finally got it fixed but it took a while! For Dinner tonight I prepared Baked Chicken Wings w/ Baked Fries and Light Texas Toast.



Why not an American Favorite Food on Labor Day! For the Wings I’m using Kroger Oven Roasted Chicken Wings. I started by heating the oven on 425 degrees F., same temperature I’ll need for my
Fries and Texas Toast. I took a small Baking Sheet and lined it with foil. Then sprayed it with Pam Non Stick Cooking Spray. Spread the Wings out across the sheet and baked them for 33 minutes, turning them once after 17 minutes. I love Wings, and these are excellent Wings! Served them with Dipping Sauces of Hidden Valley Buffalo/Ranch Dressing and Litehouse Light Blue Cheese Dressing.




With the oven already heated I baked my Fries. I used Ore Ida Crinkle Cut Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup.












I also baked up some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.













Ore Ida Golden Crinkles®

French fries with ridges.Ore Ida Golden Crinkles®

We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko





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

Jennie - O Recipe of the Week - Stuffed Turkey Mushrooms

This week's Jennie - O Recipe of the Week is - Stuffed Turkey Mushrooms. I have a Appetizer recipe to pass along to everyone from the Jennie - O Turkey website. It's a recipe for Stuffed Turkey Mushrooms. This one is made using 2 Jennie - O Turkey Products,  JENNIE-O® All Natural* Turkey Breast and JENNIE-O® Turkey Bacon. Bite sized BBQ Mushrooms, the perfect Appetizer for the upcoming Christmas and New Year Holidays! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Stuffed Turkey Mushrooms
Kansas City might be known for its barbeque, but it turns out they know mushrooms too. These loaded appetizers will make a half rack jealous. They’re bite size but they pack a savory punch.

INGREDIENTS
2 tablespoons brown sugar

2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
3 pounds JENNIE-O® All Natural* Turkey Breast
4 green onions, chopped
1½ cups prepared mustard barbeque sauce
4 slices JENNIE-O® Turkey Bacon
32 large fresh mushrooms, cleaned and stems trimmed
¼ cup olive oil
½ cup Colby cheese, shredded

DIRECTIONS
1) In small bowl, combine rub ingredients: brown sugar, paprika, sugar, garlic salt, black pepper and cayenne pepper. With mixture, rub entire surface of turkey. Preheat oven to 350°F. Always cook to well-done, 165°F as measured by a meat thermometer.
2) While turkey is cooking, to make mustard sauce add onions and barbeque sauce into a sauté pan and simmer over low heat for 30 minutes. Let cool.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into small pieces

4) Heat broiler. Line broiler pan with aluminum foil. Place rack in broiler pan.
5) Brush mushroom caps lightly on all sides with olive oil; place turkey, turkey bacon and cheese into each mushroom cap. Place stuffed mushrooms on rack in broiler pan. Broil 4 to 5 inches from heat source 5 to 6 minutes or until hot. Drizzle with mustard sauce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 120

Protein 8g
Carbohydrates 7g
Fiber 0g
Sugars 6g
Fat 7g
Cholesterol 30mg
Sodium 460mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/1136-stuffed-turkey-mushrooms

Fresh Citrus and Mint Smoked Turkey

From the Jennie - O Turkey website its a recipe for Fresh Citrus and Mint Smoked Turkey. This is one kicked up Turkey Recipe! Using JENNIE-O® All Natural* Turkey Breast. Topped with a combination of Oranges, Peanuts, Herbs, and Spices! Just looking at the Photo of this makes your mouth water! You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Fresh Citrus and Mint Smoked Turkey
These herbs might sound fit for a cocktail, but they can add a bright, refreshing flavor to your turkey as well. Go from mixologist to chef and spritz up your next meal! This turkey tonic will be gobbled right up.

INGREDIENTS
⅓ cup paprika

¼ cup sugar
2 tablespoons cayenne
2 tablespoons salt, if desired
4 teaspoons black pepper
3 pounds JENNIE-O® All Natural* Turkey Breast
1½ cups packed fresh mint leaves
¼ cup olive oil
2 cloves garlic
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
3 oranges, segmented
peanuts, chopped and toasted, if desired

DIRECTIONS
1) In large bowl, mix rub ingredients: paprika, sugar, cayenne, salt and pepper. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight. Preheat smoker to 300°F. Smoke until well-done, 165°F as measured by a meat thermometer. Slice turkey breast
2) To make mint pesto: Combine mint, olive oil, garlic, balsamic vinegar and lemon juice and zest in food processor and pulse until smooth.
3) Peel orange and cut into segments. Heat large skillet on medium-high heat. When pan is hot, add a single layer of nuts. Do not add any oil or cooking spray – the nuts have enough oils on their own to cook. Stir frequently until nuts turn golden brown. Remove from pan. To assemble, top turkey with orange segments, a drizzle of mint pesto, and toasted peanuts.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 32g
Carbohydrates 18g
Fiber 3g
Sugars 12g
Fat 17g
Cholesterol 100mg
Sodium 650mg
Saturated Fat 4g
https://www.jennieo.com/recipes/1140-fresh-citrus-and-mint-smoked-turkey

Kitchen Hint of the Day!

Orange you glad.........


One orange provides a range of vitamins and minerals; a staggering 130 percent of your vitamin C needs for the day. According to the American Heart Association (AHA), eating higher amounts of a compound found in citrus fruits like oranges and grapefruit may lower ischemic stroke risk for women. Love them Oranges!

Turkey Frank Cincinnati Style Cheese Coneys

Dinner Tonight: Turkey Frank Cincinnati Style Cheese Coneys






For Breakfast I made some French Toast. I love French Toast and have been having it more often. I use Aunt Millie's Light Whole Grain Bread, Egg Beater's, Ground Nut Meg and Cinnamon, and to top it Log Cabin Sugarless Maple Syrup and I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. 38 degrees and cloudy all day. Got the cart, rake and leaf blower out, cleaning up leaves again! For Dinner tonight I prepared Turkey Frank Cincinnati Style Cheese Coneys.





We love our Cheese Coneys around here! Living here all my life here in the Cincinnati area you are raised on Cheese Coneys. I used Ball Park Smoked White Meat Turkey Franks, an excellent Turkey Frank! I boiled them, it took about 5 minutes and they were ready, plump, and delicious.









I heated the can of Skyline Chili with Beans for my topping. I normally just use the Chili with no Beans but I decided to have it with Beans for a change and really enjoy it! I may have to switch to the

Chili with Beans, gave the Coneys even more flavor! I served everything on a Aunt Millie’s Reduced Calorie Hot Dog Buns. Put the Frank in the Bun then topped it with French’s Yellow Mustard, the Chili, and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, which is a common way to have them here in the Cincinnati area. We love our Chili, Chili Dogs, Chili Spaghetti, and Hot Sauce here in the Cincinnati area. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Diet Dr. Pepper to drink.







Ball Park Smoked White Meat Turkey Franks – Dial up the lean while you dial in the flavor

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey





Skyline Chili with Beans
Enjoy a hearty meal when you use the Skyline Chili Chili with Beans. It is easy to prepare as it comes ready to heat. This can of Cincinnati chili beans can be put on top of hot dogs, nachos and added to dips.

Skyline Chili with Beans Chili:
* Ready to heat
* Cincinnati’s famous
* 14.75 oz of canned chili beans
* Tasty alone or put on top of nachos or hot dogs
Ingredients:
Ingredients: Skyline Chili (Beef, Water, Tomato Paste, Yeast, Corn Starch, Spices, Salt, Onion, Garlic, Paprika and Natural Flavors), Cooked Beans (Water, Beans).

Directions:
Instructions: Microwave: empty contents into microwave safe container. Cover. Microwave on high for at least 1 minute or until hot.

Lunch Meat of the Week - Capocollo

Capocollo

Capocollo (Italian pronunciation: [kapoˈkɔllo]), coppa ([ˈkoppa]), or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is.


In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta.

Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini' as well as some traditional Italian pizza.

Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Slices of Capocollo di Martina Franca served with figs.

Five additional Italian regions produce capicollo, and are not covered under European law, but are designated as "Prodotto agroalimentare tradizionale" by the Italian Ministry of Agricultural, Food, and Forestry Policies:

* Capocollo della Basilicata
* Capocollo del Lazio
* Capocollo di Martina FrancaIt is a traditional capocollo of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs and pieces of bark of Macedonian Oak (called fragno in Italian), a tree typical of Southeastern Italy, Balkans and Western Turkey. Usually it is served with figs.
* Capocollo tipico senese (finocchiata or finocchiona, from Toscana)
* Capocollo dell'Umbria

Outside Italy, capocollo is traditionally produced also in the French island of Corsica under the names of coppa or capicollu.[14] Coppa di Corsica/de Corse is also a PDO product. It was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.



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Genius 30-Minute Meals

From the EatingWell website and Magazine its Genius 30-Minute Meals. Delicious Genius 30-Minute Meals with recipes like; Thai Chicken Stir-Fry with Basil and Cashews, Tilapia Po'Boy, and Apricot-Chile Glazed Salmon. Find these recipes and more all at the EatingWell website. Also don't forget to subscribe to the EatingWell Magazine! Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Genius 30-Minute Meals

For a quick dinner, try one of our genius 30-minute recipes loaded with fresh vegetables, lean protein and amazing flavor. Our healthy recipes feature stir-fries, soups, salads and more to help you get a nutritious, yet delicious dinner on the table fast.


Thai Chicken Stir-Fry with Basil and Cashews
This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice.........


Tilapia Po'Boy
Forget deep-fried fish--the tilapia in this healthy po'boy recipe, a classic Cajun sandwich recipe, is coated in cornmeal and cooked in just 2 tablespoons of oil. The result? A healthy, crispy fish sandwich without extra calories. Serve with coleslaw and sweet potato fries........


Apricot-Chile Glazed Salmon
This healthy apricot-chile glazed salmon recipe marries fruit and chiles to make this easy grilled salmon mouthwateringly special. Use jam rather than preserves for a smoother, prettier glaze. Look for New Mexico chili powder in well-stocked supermarkets or online at Amazon.com, or substitute your favorite red chili powder.........



* Click the link below to get all the Genius 30-Minute Meals
http://www.eatingwell.com/recipes/22432/cooking-methods-styles/quick-easy/dinner/30-minute/genius/slideshow/genius-30-minute-meals/

Kitchen Hint of the Day!

When making Stir-fry in your Wok........



Cook the meat first and take it out of the pan, to be added again at the end. This will allow you to cook the vegetables without overcooking the meat. Cook thicker and harder vegetables first, since they take longer. For example, tomatoes or thin slices of garlic will burn while sturdy carrots and broccoli are taking their time getting tender.

Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

Dinner Tonight: Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)







For Breakfast this morning I prepared a Hot Mess Breakfast Sandwich.  To prepare it I fried an Egg (Sunny Side Up), Lightly fried 4 slices of Boar's Head Sweet Slice Ham, topped the Ham with a slice of Sargento Ultra Thin Swiss Cheese, and served it on 2 slices of toasted Aunt Millie's Light Whole Grain Bread. They call it a Hot Mess because with the Ham and Swiss topped with the Egg, when you take a bite the Egg Yolk goes all over the Sandwich. Delicious!







Another cold morning out there, 18 degrees. But the afternoon was sunny and 35 degrees. Hey it's
above freezing! Went to Meijer after Breakfast, just needed a few items. On the way back I picked up Breakfast for Mom at McDonald's. After Lunch I spent most the afternoon on the phone. I'm checking out different Prescription Insurances and Supplement Insurance. Didn't find anything yet. For Dinner tonight its Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).




I’m using a favorite cut of Bison for Dinner tonight, SayersBrook Chopped Bison Sirloin. I had it in

the freezer so I grabbed a bag of it and let it thaw in the fridge overnight. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves. I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Just another very good item from SayersBrook Ranch!




I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.











I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn
Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.












SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.
http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast

This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Nothing represents “comfort food” more than a traditional pot roast.  Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast

2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1)   Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2)   Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3)   In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned

roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4)   Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5)   Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6)   Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7)   During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8)   Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9)   Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board

or platter. Cover with foil.

10)  Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11)  Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

Healthy Low-Fat and Fat-Free Recipes

From the EatingWell website and Magazine its Healthy Low-Fat and Fat-Free Recipes. Delicious and Healthy Low-Fat and Fat-Free Recipes with recipes like; Tuscan White Bean Soup, Oatmeal Pancakes with Maple Fruit, and Homemade Tomato Sauce. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Low-Fat and Fat-Free Recipes

Find healthy, delicious low-fat and fat free recipes including appetizers, main dishes, side dishes and desserts from the food and nutrition experts at EatingWell.


Tuscan White Bean Soup
A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.........


Oatmeal Pancakes with Maple Fruit
Have a full house and need a breakfast idea? Here's a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce.......

Homemade Tomato Sauce
Sure, it's convenient to purchase ready-made tomato sauce at the grocery store, but one look at the label will show you that many brands are high in sodium and added sugars. This easy made-from-scratch tomato sauce uses fresh ingredients and has no added sugar. Make a double batch and store portions for up to 3 months in your freezer. Talk about convenience!....,,



* Click the link below to get all the Healthy Low-Fat and Fat-Free Recipes
http://www.eatingwell.com/recipes/18016/lifestyle-diets/low-fat-fat-free/

Kitchen Hint of the Day!

Thank you to Holly for passing along this handy Hint........


Saving Bacon Grease - Pour cooled bacon grease into a styrofoam egg carton. Place carton in freezer. When solid, remove from carton and place in a zip-top bag. Return to freezer for future use. You now have individual bacon grease chunks to use as seasoning.

Fried Walleye Fillet w/ Mac and Cheese

Dinner Tonight: Fried Walleye Fillet w/ Mac and Cheese





For Breakfast morning I prepared Scrambled an Egg and served it with a toasted slice of Aunt
Millie's Light Whole Grain Bread. I Also had 2 Johnsonville Turkey Breakfast Sausage Links and a cup of Bigelow Decaf Green Tea. Cold out this morning, 19 degrees and a wind chill of 14 degrees. Windy, cloudy and 29 degrees for the day! Good day to stay in. After Lunch I helped Mom dig out all the Christmas Decorations from the closets and shed. Getting to be that time of year! For Dinner tonight I prepared Fried Walleye Fillet w/ Mac and Cheese.




While at Kroger yesterday I bought a package of a couple of fresh Walleye Fillet. To prepare it I first rinsed the fillets in cold water and patted it dry with paper towel. Next I cut the Fillets in half. Then I seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillet in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried it in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!





Then for a side I microwaved Stouffer’s Classic Mac and Cheese Mac Cup. Frozen individual Mac
Cups, just microwave and serve. Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with some Smucker's Sugarless Hot Fudge Topping.










Walleye Nutrition Facts

1 – 6 ounce serving

Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg






Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

NUTRITIONAL INFO
Nutrition Facts
Serving Size 170
Servings Per Container: 2
Amount Per Serving
Calories 240 Calories from Fat 100
% Daily Value *
Total Fat 11 17.00 %
Saturated Fat 6 30.00 %
Cholesterol 30mg 10.00 %
Sodium 560mg 23.00 %
Total Carbohydrate 26g 9.00 %
Dietary Fiber 1g
Sugars 3g
Protein 10g
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

Diabetic Dish of the Week - PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI

This week's Diabetic Dish of the Week is - PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI. Wow, what a great dish to serve up for the upcoming Christmas and New Year's holidays. Using a Beef Top Sirloin Petite Roast that's topped with a Blue Cheese and Green Onion mix. Then served with a Sauted Broccolini. The recipe comes from the Diabetic Gourmet Magazine website where you'll find a huge selection of Diabetic Friendly Recipes. So Enjoy and eat healthy in 2018!   https://diabeticgourmet.com/

PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI
Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)

1 tablespoon seasoned pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
12 ounces Broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water

Directions

1 - Preheat oven to 325F. Press seasoned pepper evenly onto all surfaces of beef roast.
2 - Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 60 to 75 minutes for medium rare to medium doneness.
3 - Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4 - Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5 - Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 - Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
NOTES:
Top Sirloin is one of the most versatile cuts of beef. It is lean, well-flavored, juicy and tender. It is also a lean cut according to USDA guidelines.


Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 207
Fat: 12 grams
Saturated Fat: 6 grams
Fiber: 0.3 grams
Sodium: 132 milligrams
Cholesterol: 76 milligrams
Protein: 22 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peppered-top-sirloin-roast-with-sauteed-broccolini

Healthy Low-Cholesterol Recipes

From the EatingWell website and Magazine its Healthy Low-Cholesterol Recipes. Delicious and Healthy Low-Cholesterol Recipes with recipes like;  Slow-Cooker Chile-Orange Chicken Tacos, Turkey Chopped Salad, and Warm Fajita Salad with Baked Tortilla Strips. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Low-Cholesterol Recipes

Find healthy, delicious heart-healthy recipes to help lower your cholesterol including breakfast, lunch, dinner and snack recipes from the food and nutrition experts at EatingWell.


Slow-Cooker Chile-Orange Chicken Tacos
A taco night favorite! Boneless chicken breasts cook low and slow in a chipotle-orange sauce until they're pull-apart tender, then are paired with a fresh avocado-orange salsa........


Turkey Chopped Salad
This salad recipe is a great option for leftover turkey. Served over chopped romaine with corn, bell pepper and tortilla strips and tossed in citrus-poppy seed dressing, this Mexican-inspired salad is a perfect choice for a quick lunch..............


Warm Fajita Salad with Baked Tortilla Strips
All the sizzling goodness of lime-and-cilantro-flavored beef strips combine with cool, crisp greens to make this low-carb salad a standout on your table.........



* Click the link below to get all theHealthy Low-Cholesterol Recipes
 http://www.eatingwell.com/recipes/18015/health-condition/low-cholesterol/

Kitchen Hint of the Day!

Cutting back on Salt......


Instead of Salt try seasoning foods with herbs, spices, garlic, onions, peppers and lemon or lime juice to add flavor

Cumin Spiced Pork Tenderloin w/ Roasted Butternut Squash and Golden Hominy

Dinner Tonight: Cumin Spiced Pork Tenderloin w/Roasted Butternut Squash and Golden Hominy





To start my morning off I prepared French Toast and Sausage. For the French Toast I used Aunt
Millie's Light Whole Grain Bread, Egg Beater's, Ground Nutmeg, and Ground Cinnamon. For the Sausage I used Johnsonville Turkey Sausage Links. I also had my morning cup of Bigelow Decaf Green Tea. From 62 degrees yesterday to today's high oh 37 degrees. Snow flurries early turning to rain showers later. Only a high of 29 degrees tomorrow they say. Spent the day replacing wood trim around the base of the walls here in the house. My Hoveround tears it up at times if I run into it. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Roasted Butternut Squash and Golden Hominy.


I purchased the Simple Truth Pork Tenderloin from Kroger the other day, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 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. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!



Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious
Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




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






For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden
Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

Natural Pork TenderloinNatural 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-tender

One of America's Favorites - Pork Tenderloin Sandwich

Pork tenderloin sandwich (large)

The pork tenderloin sandwich contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the state of Indiana. The sandwich can first be traced back to the Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne).

The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.

A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork tenderloin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork Tenderloin is then served on a hamburger bun, with the meat overlapping the bun considerably. The sandwich can be served with condiments such as mustard, lettuce, onions, pickles, and mayonnaise.

The sandwich is usually served with a side of french fries, though onion rings are often provided instead.

The primary variant of the prepared pork tenderloin is a grilled prepared pork tenderloin. This is a healthier variation as the pork is grilled instead of fried. The meat is seasoned or marinated and then placed on a grill. After cooking, the meat is placed on a hamburger bun and topped with condiments.

"Meatless Monday" Recipe of the Week - Vegetarian Chili with Brown Rice

This week's "Meatless Monday" Recipe of the Week is - Vegetarian Chili with Brown Rice. Green Bell Peppers, Red Bell Pepper, Onion, Celery, Jalapeño Pepper, Brown Rice, Cheddar Cheese, and Spices make up this delicious Vegetarian Dish. It's from the Diabetes Self Management website (https://www.diabetesselfmanagement.com/). The Diabetes Self Management not only has a huge selection of Diabetic Friendly Recipes but they also have current Diabetes news, Diabetes Management tips, Exercise plans, and more! Just a fantastic website so check it out today! Enjoy and Eat Healthy in 2018!


Vegetarian Chili with Brown Rice
Ingredients
1 teaspoon canola oil

Vegetarian Chili with Brown Rice

1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 stalk celery, diced
1 jalapeño pepper,* minced
1 clove garlic, minced
2 cups fat-free vegetable broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup cooked brown rice
1 cup no-salt-added canned pinto beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
6 tablespoons shredded reduced-fat Cheddar cheese


Directions
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.

Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.

Ladle chili into bowls; top each serving with 1 tablespoon cheese.

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 6 servings. Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 137 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetarian-chili-with-brown-rice/

Kitchen Hint of the Day!

Use Whole-Grain Products.......

Choose whole-grain ingredients instead of highly refined products. Use whole-wheat flour, oatmeal and whole cornmeal.

Baked Chicken Breast Strips w/ Baked Fries

Dinner Tonight: Baked Chicken Breast Strips w/ Baked Fries





I had a Jimmy Dean Simple Scramble - Turkey Sausage, Egg White, Cheddar Cheese. Really enjoy these they're only 150 calories and 3 carbs per serving (1 cup). I just added a shake of Salt and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheese. A beautiful day out to be late November, 60 degrees and partly sunny. Rain moved in toward the evening. After Breakfast I went to the local Kroger for a few items and then stopped by McDonald's to pick up Breakfast for Mom. Afterward Mom went to Church. I did a couple of loads of laundry and then some clean up outside. Got the leaf blower, rake, and my cart out and raked some leaves. Then watched some NFL Football for the rest of the afternoon. For Dinner tonight its Baked Chicken Breast Strips w/ Baked Fries.



I love this Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal that still delicious! To prepare them; Preheat the oven to 350° F. Arrange frozen chicken
breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

To go with my Chicken I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Diet Snapple to drink.









Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The

crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide

Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10




Alexia Organic Yukon Select Fries

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

went wrong.

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

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries