Chunky Baked Potato Soup with Cheddar and Bacon Bits w/ Grilled Cheese

Dinner Tonight: Chunky Baked Potato Soup with Cheddar and Bacon Bits w/ Grilled Cheese





For Breakfast I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bow and sprinkled some Sargento Reduced Fat Sharp

Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Outside the weather isn't quite as bad, but it was still about minus 1 this morning. It became sunny and a high of 21 degrees. I was able to get out a bit today. Cleared off both of snow and started both and let them run for a few minutes. Threw some salt out on part of the driveway that had ice on it. Later on caught up on a couple of movies that I recorded. For Dinner tonight its all Comfort Food! I prepared Chunky Baked Potato Soup with Cheddar and Bacon Bits w/ Grilled Cheese.



With the Weather still bad it just seemed like a perfect day for Soup and Grilled Cheese! For my Soup I heated up a can of Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits. Another easy to prepare item; just empty the contents of the can into a sauce pan and heat. Heated it on medium low heat, stirring often. I love a thick and hearty Soup and this one is perfect. Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits is the best there is, at least to me.





Then for my Grilled Cheese I’ll be using; Kraft Sliced Sharp Cheddar Cheese, Blue Bonnet Light
Butter, and Healthy Life Whole Grain Bread. I started by buttering the outside half of a slice of bread. Layered 2 slices of the Sharp Cheddar on top. Added my top half of the sliced bread, buttering the outside of the slice. I then got out a skillet, heated it up on medium heat and lightly coated it with a 1/2 pat of Butter. When the Butter was melted I added my sandwich. Grilled it on both sides until it was golden brown and the Cheese melted. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.






Campbell’s Chunky Soup – Baked Potato with Cheddar and Bacon Bits

Campbell’s Cheddar and Bacon Bits Chunky soup satisfies hunger with big chunks of real baked

potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell’s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell’s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.


* Soup that eats like a meal
Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g
http://www.campbellsoup.com/Products/Chunky/All/244




Kraft Deli Deluxe Sharp Cheddar Cheese Slices

Made with premium quality cheddar cheese, these Kraft Deli Deluxe cheese slices are a great

addition to burgers, sandwiches and more. The classic sharp cheddar flavor and perfect melt will elevate your meal from ordinary to extraordinary.

Servings
Serving size 1 slice (19g).
Serving per Container 12.

Calories 70
Calories From Fat 0
% Daily Value*
Total Fat 6g 8%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 20mg 7%
Sodium 0g 0%
Total Carbohydrates 1g 0%
Dietary Fibers 0g 0%
Sugars 0g 0%
Protein 0g 0%
https://www.kraftrecipes.com/product/00021000602568/kraft-deli-deluxe-sharp-cheddar-cheese-slices-8-oz-12-slices

Super Bowl Party - Wild Idea Buffalo - BUFFALO CHILI DOGS

 Nothing better than Chili and Chili Dogs at a Super Bowl Party! Wild Idea Buffalo – BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You’ll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.co

Buffalo Chili Dogs (Serves 6)

Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to

eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra
Instructions:

1 – Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 – Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!
4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2 pounds ground bison

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 peperoncini, 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

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

2 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
3 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 – 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.
5 – 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 upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

WILD IDEA BUFFALO - PREMIUM BUFFALO HOT DOGS

Here's all the info you need about the Buffalo Hot Dogs that make the Wild Idea Buffalo Chili Dogs.

Wild Idea Buffalo’s casing-free hot dogs are incredible – one bite and you’ll be hooked. *Nitrite free, and made from our 100% grass-fed buffalo – no filler, no junk. Just mouth-watering flavor in every bite. You won't find these premium Buffalo Hot Dogs in your supermarket cooler.  Our hot dogs are meaty, seasoned, smoked, 100% delicious, and they’ll change the way you think about hot dogs.
https://wildideabuffalo.com/

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Water, Free Binder (modified potato starch, trehalose, carrot fiber), Sea Salt; Organic: Pure Cane Sugar, Paprika, Onion Powder, Garlic Powder. Cultured Celery Powder, Organic: Ground Mustard, Coriander and Black Pepper

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-hot-dogs

It’s Nuts I tell you……Chocolate Valentine

This week off the nuts.com website (https://nuts.com/) its Chocolate Valentine. Just in time for that special someone its a Chocolate Valentine! But this is just one of many delicious and healthy gifts you can purchase at the Nuts site (https://nuts.com/). At the site you’ll find selections of; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! Most items can be purchased in small amounts or in bulk. Plus there's FREE 1-2 day shipping on orders over $59, see for details. Now more on the Chocolate Valentine. https://nuts.com/



Chocolate Valentine
Want to show someone special just how much you care? Shower them with our Chocolate Valentine

tin. With one and a half pounds of our very special chocolate and cherry flavored yogurt pretzels, we promise this will put a huge smile on anyone’s face!

Ingredients
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/gifts/valentines/chocolate-valentine.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Kitchen Hints of the Day!

Low-Fat Cooking Tips........


* To mimic the flavor and creaminess of sour cream, use buttermilk instead. It's as low in calories and fat as 1-percent milk.

* Substitute reduced fat cheeses for full-fat ones, and cut the amount you use

* Always remove the skin from your poultry and trim the fat from your meats

* Use low-fat yogurt, low-fat milk, evaporated skim milk or cornstarch instead of cream in sauces or soups.

Tuscan Seasoned Pork Medallions w/ Roasted Butternut Squash and Mixed Chili Beans

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Roasted Butternut Squash and Bourbon and Mixed Chili Beans






For Breakfast on this frigid cold morning I prepared Fried Spam and Scrambled Eggs. I used Turkey Spam. I sliced it length wise and fried it till heated through with a slight char on the outside, I love Spam! Then I Scrambled some Egg Beater's Egg Whites and topped it with a sprinkle of Sargento Off

the Block Shredded Mozzarella Cheese. I also toasted a couple of slices of Aunt Millie's Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. The Weather outside is down right Frigid Freezing!  The temperature is minus 1 but with the wind chill its a minus 30 degrees! Frigid! We only had a high of 4 degrees but the wind chill kept it below 0 all day. So another day indoors. Gave Mom a hand in doing the laundry and did some other household chores. For Dinner tonight  I prepared Tuscan Seasoned Pork Medallions w/ Roasted Butternut Squash and Bourbon and Mixed Chili Beans.



I always pick up a package of the Tuscan Seasoned Pork Loin Medallions when shopping at Costco.
They cut it fresh for me and season it as I shop. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed 3 packages out of the freezer and let them thaw overnight in the fridge. I'm fixing extra and we'll have them for Breakfast, they're the perfect size for Breakfast.







To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium
heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Pork to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then backed them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist. I’ll have to get to Costco to pick up another package of these soon!


For a side dish 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 tablespoon 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 a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these several times now and really love them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! The only store I have found them is Meijer so far. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink







Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.




Bush’s Best Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce

TWO BEANS ARE BETTER THAN ONE

MIXED CHILI BEANS
For the first time ever, we’ve combined two chili favorites—kidney beans and pinto beans—to create BUSH’S® Mixed Chili Beans. They’re slow-simmered to perfection in a mild sauce flavored with garlic, onion, and spices. They’re a great addition that’ll bring a little variety and a lot of flavor to your next batch of chili.
There’s a lot to love about BUSH’S® Mixed Chili Beans—like the 7g of protein and fiber in every serving. And with no cholesterol or trans fat, there’s goodness in every bite!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 120
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 450mg 13%
Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Protein 7g -%
https://www.bushbeans.com/en_US/product/kidney-and-pinto-chili-beans

Wild Idea Buffalo Recipe of the Week - DAKOTA TACOS "INDIAN TACOS

This week's Wild Idea Buffalo Recipe of the Week is - DAKOTA TACOS "INDIAN TACOS. Each

day between now and the Super Bowl I'll be posting a Wild Idea Buffalo Recipe that will be a perfect food for your Super Bowl Party! Today's recipe is a recipe for DAKOTA TACOS "INDIAN TACOS". You’re having a Super Bowl Party and it’s halftime and time to feed the Party. It’s time to Wow the crowd with DAKOTA TACOS “INDIAN TACOS”! Included is the recipe for the Tacos, Zesty Sour Cream Dressing, and a recipe for the Fry Bread. This Fry Bread is what sets these Tacos apart from other Tacos! The Tacos are made using Wild Idea Ground Buffalo Meat along with Spices, Onion, Cheddar Cheese, Zesty Sour Cream Dressing, and its served on the Fry Bread! You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo Meat or any of the delicious and healthy Wild Idea Products. So check the site out today. Enjoy and Make 2019 a Healthy One!
https://wildideabuffalo.com/


DAKOTA TACOS "INDIAN TACOS"
My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

Taco Ingredients:
1 – pound Wild Idea Ground Buffalo Meat

1 – small onion, chopped
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ - teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ - teaspoon coriander
2 – cups lettuce leaves, or chopped lettuce
1 – cup grated cheddar cheese
Zesty Sour Cream Dressing, recipe below

Preparation:

1) Measure all spice ingredients, and set aside.

2) In a sauté pan over medium high heat, heat the olive oil.

3) Add the chopped onion and crumble in the ground buffalo.

4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir.

5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready.

6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy!


Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each.
Ingredients:
2 – cups unbleached organic flour, plus a half cup more for handling and rolling out

2 – teaspoon baking soda
¼ - teaspoon salt
½ - cup 2% milk
½ cup club soda
3 – cups coconut oil

Preparation:

1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate.

2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky.

3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin.

4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon.

5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve.

*Fry Bread is best served soon after cooking, or while still warm.

Zesty Sour Cream Dressing

Ingredients:
¾ - cup sour cream

2 – tablespoons fresh squeezed lime juice
2 – tablespoons canned, roasted, peeled green chilies with juice, puréed
¼ - teaspoon cayenne pepper, optional or to taste
salt to taste
Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
https://wildideabuffalo.com/blogs/recipes/dakota-tacos-indian-tacos

Healthy Bison Recipes

From the EatingWell website and Magazine its Healthy Bison Recipes. Delicious and Healthy Bison Recipes like; Spicy Meatloaf with Collards, Smoky Buffalo Burger, and Mexican Bison Stew. Find these recipes and more all at the EatingWell website. Also you can subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. Each issue is packed with great recipes and ideas! So Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.


Spicy Meatloaf with Collards
Plenty of dark leafy greens deliver the moisture needed to balance lean ground pork and bison in this spicy meatloaf recipe. Serve any leftovers with extra ketchup as meatloaf sandwiches........


Smoky Buffalo Burger
Here we flavor sweet, beefy buffalo (bison) with smoked cheese and smoky barbecue sauce. Instead of being melted on top, cheese is used here to season the meat—adding moisture and smoky flavor inside the burger. Wild rice bulks up the serving size (and adds vitamins and minerals), while keeping it lean. Plus the flavor and chewy texture are a wonderful complement to the meat. If you can't find buffalo in your store, substitute 90%-lean ground beef............


Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas...........



* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Kitchen Hint of the Day!

Bison and Buffalo.........


Bison meat and buffalo meat are not the same but offer similar health benefits. Both are considered lean and contribute significantly more iron to your diet than beef. They are high in protein and vitamins, including vitamin B12, vitamin A, zinc, selenium, iron and others.

Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

Dinner Tonight: Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans





For Breakfast this morning I mad a Poached Egg that I served on a slice of toasted Aunt Millie's Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Well our Artic Cold Front has moved in overnight. 50 degrees yesterday and this morning its 9 degrees with a wind chill around minus 1. Only a high of 19 degrees. Even colder tomorrow! So not a lot going on outside. I did a few chores around the house. For Dinner tonight Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans.



I'm trying another new kind of Fish that I purchased from Sea to Table, West Coast Dover Sole. Sole is a flaky and mild flavored fish with a sweet flavor. As the other Sea to Table Products it comes frozen with 4 fillets per package. I'm preparing all 4 of the fillets. To make tonight's dish I'll need;

McCormick Grinders of Sea Salt and Peppercorn Medley, Lemon Juice, and Progresso Italian Style Bread Crumbs. I washed the Fillets off in cold water. Then seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.


As the Winter Skate was a couple of nights ago the Dover Sole is just as good! Fried up perfect, nice crust. The Sole was as described; flaky with and light sweet taste to it. Excellent Fish, look forward to having it again soon!











As the Fish was cooking I prepared a box of Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL. It's been quite some time ago since I've had this! I bought a couple of boxes of it on my last visit to Jungle Jim's International Market. I first sliced up some Baby Portabella Mushrooms. I'll also be adding some Kraft Reduced Fat Grated Parmesan Cheese to it.







To prepare it;  In a medium saucepan I combined 1 ¾ cups of water, sliced mushrooms, rice, beans
and seasoning packet, and 1 Tbsp. extra light olive oil. Stirred well and brought to a boil. Cover and reduced the heat to low. Instructions said do not lift lid while cooking. Simmer for 32 minutes. Remove it from the heat. Let stand covered for 5 minutes. Fluff with fork and sprinkle with the Grated Parmesan Cheese and serve. Very, very, good Rice Dish as all the Lundberg's Products are.





I also heated up a small can of Del Monte Cut Green Beans. Love having these Fish Dinners! For
Dessert later a Jello Sugar Free Dark Chocolate Pudding.
   












Dover Sole
Also known as Dover sole, plaice, flounder or fluke, Pacific sole has white, mildly flavored flesh that is best roasted, grilled or sauteed and served with a sauce or garnish. It is low in fat, high in protein and rich in essential nutrients like selenium, vitamin D, phosphorus and vitamin B-12.


Sea to Table
West Coast Dover Sole
Hand filleted, boneless, flash frozen

* Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.



* Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.



* Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.



* Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/dover-sole/




Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL

Enjoy this delectable blend of rice and spices. You’ll love the garlic, onion, olive oil, and spices

combined with the nuttiness of brown rice and the firm texture of wild rice. Together they make an aromatic dish your whole family will love.

COOKING INSTRUCTIONS
Stove Top:

In a medium saucepan combine 1 ¾ cups of water, rice and seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 32 minutes.
Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.

Serving Suggestions

* Great with rotisserie chicken or diced cooked turkey.

* This rice makes a delicious addition to your favorite Thanksgiving stuffing.

* To make a tasty side dish for pork loin, add dried cranberries, caramelized onions and orange zest.

* For additional flavor, substitute water with fragrant tea such as jasmine or green tea.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Wild Rice, Organic Dried Garlic, Sea Salt, Organic Brown Rice Flour, Organic Dried Onion, Organic Dried Cane Syrup, Organic Spices (Black Pepper, Parsley), Organic Rice Concentrate, Organic Extra Virgin Olive Oil.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g - about 1/3 cup rice blend and 1 1/2 tsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 5g
https://www.lundberg.com/product/organic-whole-grain-wild-rice-original/

Diabetic Dish of the Week -Hash Brown Casserole with Bacon

This week's Diabetic Dish of the Week is -Hash Brown Casserole with Bacon. Made using Frozen Hash Brown Potatoes, Fat Free Sour Cream, Chicken Soup, Shredded Sharp Cheddar Cheese, Green Onions, Bacon, and Spices. It's off the Diabetes Self Management website. At the Diabetes Self Management site they have a fantastic choice of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Hash Brown Casserole with Bacon
Ingredients
1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
1 container (16 ounces) fat-free sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
3/4 cup thinly sliced green onions
4 slices bacon, crisp-cooked and crumbled
2 teaspoons hot pepper sauce
1/4 teaspoon garlic salt

Directions
1 - Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray.

2 - Combine potatoes, sour cream, soup, cheese, green onions, bacon, hot pepper sauce, and garlic

salt in large bowl. Spoon evenly into prepared dish.

3 - Bake 55 to 60 minutes or until potatoes are tender and cooked through. Stir before serving.

Yield: 12 servings. Serving size: about 3/4 cup per serving.
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-casserole-with-bacon/

Diabetes-Friendly Breakfast Casserole and Skillet Recipes

From the EatingWell website and Magazine its Diabetes-Friendly Breakfast Casserole and Skillet Recipes. Start your morning off right with Breakfast Recipes like; Sweet Pepper Hash Brown Baked Eggs, Creole Eggplant Eggs Benedict, and Cheesy Mushroom Casserole. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Diabetes-Friendly Breakfast Casserole and Skillet Recipes

Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you'll feel full and satisfied.


Sweet Pepper Hash Brown Baked Eggs
This hash brown and egg dish with sweet green pepper rings is easy to create and perfect for brunch or breakfast..........


Creole Eggplant Eggs Benedict
Eggs Benedict is a popular choice for breakfast or brunch, but the traditional recipe is high in calories and fat. In this lighter version, we replace the English muffin, Canadian bacon and hollandaise sauce with golden brown, breaded eggplant slices, a chunky Creole sauce and a yogurt-based sauce flavored with lime and mustard........


Cheesy Mushroom Casserole
A Southern breakfast favorite, hominy grits form the base of this hearty egg casserole. Team it with a fresh-fruit compote and bran muffins for a terrific brunch...........



* Click the link below to get all the Diabetes-Friendly Breakfast Casserole and Skillet Recipes
http://www.eatingwell.com/recipes/23088/health-condition/diabetic/breakfast/diabetes-friendly-breakfast-casserole-and-skillet/slideshow/diabetes-friendly-breakfast-casserole-and-skillet-recipes/

Kitchen Hint of the Day!

Put back the Salt Shaker and.........


When a savory dish needs a little kick, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.

Lasagna with Meat and Sauce w/ Texas Toast (Light)

Dinner Tonight: Lasagna with Meat and Sauce w/ Texas Toast (Light)






To start this Monday morning off I prepared a Jimmy Dean Simple Scrambles Cup - Turkey Sausage, Egg Whites, Cheddar Cheese. Outside its cloudy and a high of 47 degrees with rain moving in later, temperatures dropped all afternoon. We have below zero weather moving in for the next couple of days. After Breakfast I went to Walmart, I needed some printing ink and paper. Picked up Breakfast for Mom from McDonald's on the way back. Not a lot going on today, just did a few things around the house and cleaned off the deck and driveway areas outside. For Dinner tonight I prepared a Stouffer’s Lasagna with Meat and Sauce w/ Texas Toast (Light).


I tried a bit of the Stouffer’s Lasagna with Meat and a while back and really liked it! So I had picked up another box of it at Kroger’s the other day and having it tonight. I purchased the Large Size, about 2 1/2 servings which is perfect for me and Mom. I’m also baking a few slices of the New York Bakery Texas Toast – Lite.









To prepare it s very easy. It comes frozen and to prepare it; Preheat the oven to 350°F. Leave the film on tray, but do not vent. Place the tray on a baking sheet on the center rack of the oven. Cook 56 Minutes. Remove baking sheet from oven. Let stand 1 Minute and Dinner is ready. I really enjoy this Lasagna! Plenty of Sauce and Meat and the Noodles are good size and tender. One easy way to have a Lasagna Dinner! The Lasagna is 260 calories and 25 net carbs per serving.





I also baked a slice of New York Bakery Lite Texas Toast. For Dessert later a few slices of a HoneyCrisp Apple.














Stouffer’s Lasagna with Meat and Sauce
Large Size
Traditional lasagna noodles layered with an herb seasoned tomato and meat sauce and three kinds of natural cheese

Conventional Oven
1) Preheat to 350°F
2) Leave film on tray, do not vent.
3) Place tray on a baking sheet, center rack. Cook 56 Minutes.

4) Remove baking sheet from oven. Let stand 5 Minutes.

Cooking Tips
* Will be hot!
* Ensure product reaches an internal temperature of 160°F
* Directions developed using 1100 WATT microwave oven. Ovens vary, cooking time may need adjusting
* Do not prepare in toaster oven
* Do not reheat tray

Nutrition Facts:

Serving Size 3.00

Amount Per Serving:

Calories 260 | Calories from Fat 80 % Daily Value*
Total Fat 9.00g 13%
Saturated Fat 4.50g 23 %
Trans Fat 0.00g
Cholesterol 30.00mg 9 %
Sodium 690.00mg 29 %
Total Carbohydrate 28.00g 9 %
Dietary Fiber 3.00g 13 %
Sugars 6.00g
Protein 17.00g
THOUGHTFUL PORTIONTM
1 Portion = 1/2 of dish
Pair this portion with a side salad and a glass of low fat milk as part of a balanced diet.




New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic

taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

One of America's Favorites - Michigan Hot Dog

Michigan Hot Dog

A Michigan hot dog, or simply "Michigan", is a steamed hot dog on a steamed bun topped with a meaty sauce, generally referred to as "Michigan sauce". The sauce may be tomato-based, depending on where the Michigan is purchased. Michigans can be served with chopped onions. If served with onions, the onions can either be buried under the sauce, under the hot dog itself, or sprinkled on top of the sauce.


Michigans are particularly popular in the North Country of New York State, and have been so for many decades. Their popularity soon spread to New York City where they remain a fast food staple. One of the earliest known advertisements for Michigans appeared in the Friday, May 27, 1927, Plattsburgh Daily Republican.

Michigans are also very popular in Montreal and other parts of Quebec, where the sauce is often tomato-based. Lafleur Restaurants, a Quebec fast food chain, is known for its Michigans and poutine.

Oddly enough, "Michigan hot dogs" are never referred to by that name in Michigan itself, nor anywhere else in the Midwest. A similar food item, the Coney Island hot dog or "Coney dog", is natural-casing beef or beef and pork European-style Frankfurter Würstel (Vienna sausage) of German origin having a natural lamb or sheep casing, and topped with a beef heart-based Coney sauce. Conversely, the "Coney Island" is not referred to as such on Coney Island, or anywhere else in New York State, instead called either a "Michigan" or a "Red Hot."



There is no consensus on the origin of the Michigan. Although there are many different varieties of Michigan sauce available today, the original Michigan sauce was possibly created by George Todoroff in Jackson, Michigan. The sauce was originally created to be used as a topping on Coney Island hot dogs. In 1914, Mr. Todoroff founded the Jackson Coney Island restaurant and created his Coney Island chili sauce recipe. He retired in 1945.

How and when Michigan sauce arrived in upstate New York is somewhat of a mystery. The earliest known advertisement for Michigans appeared in the Friday, May 27, 1927, Plattsburgh Daily Republican. The ad announced the opening of "the Michigan Hot-Dog Stand Tuesday May 24, located between the two dance halls". That hot dog stand may be the same one mentioned in the Plattsburgh Sentinel on Sept. 16, 1927, as being owned by a Mr. Garth C. Otis:

"Garth C. Otis has leased the quarters in the Plattsburgh Theatre building formerly occupied as the Locomobile salesroom in which place he will conduct an eating place under the name of the Michigan Hot Dog and Sandwich Shop opening Saturday. Mexican chili con carne will be one of the specialties. Mr. Otis promises a first class place for those who desire short order lunches."

The origin of the "Michigan" name may have come from Plattsburgh residents Jack Rabin and his wife, who fell in love with the Jackson Coney Island hot dog while vacationing in Coney Island and subsequently recreated the sauce at Nitzi's, their Michigan hot dog stand on Route 9 just outside Plattsburgh. However, a 1984 Sentinel article indicates that Nitzi's was established in 1935, and says Jack Rabin indicated "his sauce came from Mrs. Eula Otis, who first coined the name 'Michigans' for her hot dog and sauce." Otis was originally from Nashville and met her husband in Detroit, Michigan, where she learned to make meat sauce. They moved to Plattsburgh in the 1920s.

The Nitzi/Otis recipe is currently in use at Michigans Plus, located in the former IHOP building on Route 3.

In Vermont, the Michigan dog is almost always split and cooked on a grill before the meat sauce onions and mustard are added. Often, the bun (or a slice of bread) is also grilled. The first ones sold around the Burlington area were called Charlie's Red Hots and the small shop was started during World War II by a well-known and respected restaurateur. The family closely guarded the sauce recipe. The originals are no longer sold, but there are many Michigan copies around and many local families claim to have the "Charlie's" sauce recipe.

"Meatless Monday" Recipe of the Week - One-Pot Mexican Macaroni and Cheese

This week's"Meatless Monday" Recipe of the Week is a recipe for One-Pot Mexican Macaroni and Cheese. Macaroni and Cheese with a Mexican flair. Made using Rotelle or Wagon Wheel Pasta along with Jalapeños and Monterey Jack Cheese. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and CheeseAn old favorite, macaroni and cheese takes on a new role with the addition of zesty jalapeños teamed with shredded Monterey Jack cheese. The pasta doesn't need draining in this one-pot recipe, which saves on dishes.

Recipe Ingredients:
3 cups dry rotelle or wagon wheel pasta (8 ounces)

3 cups water
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 - Boil pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
2 - Reduce heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Makes 4 servings.
https://www.cooksrecipes.com/mless/one-pot_mexican_macaroni_and_cheese_recipe.html

Kitchen Hint of the Day!

Whole Grain Pasta........


Nutrients in Whole-Grain Vs. Refined Pasta. Whole-grain pasta is typically high in fiber, manganese, selenium, copper and phosphorus, while refined, enriched pasta tends to be higher in iron and B vitamins. Whole-grain pasta is also lower in calories and higher in fiber and certain micro nutrients than refined pasta.

Breakfast for Dinner w/ Eggs, Hash Browns, Turkey Sausage, and Whole Grain Toast

Dinner Tonight: Breakfast for Dinner w/ Eggs, Hash Browns, Turkey Sausage, and Whole Grain Toast






I made a Breakfast sandwich to start my Sunday Morning off. I toasted a Thomas Light 100% Multi Grain English Muffin. Then I lightly fried 4 slices of (thin sliced) Boar's Head Sweet Slice Ham. As the Ham was cooking I scrambled some Egg Beater's Egg Whites and topped the Egg Whites with Sargento Off the Block Shredded Mozzarella. Piled all that on to the toasted English Muffin and I had one delicious Breakfast Sandwich! Outside today it was partly sunny and 28 degrees. After I ate I went to McDonald's and picked up Breakfast for Mom. After ward she went to Church. I did a few things around the house and then I laid back down for the afternoon. I had a very bad Sinus Headache. So not much going on. For dinner tonight its a Breakfast Menu! I prepared Eggs, Hash Browns, Turkey Sausage, and Whole Grain Toast.




Nothing like a hearty, healthy, and delicious Breakfast for Dinner too! I’ll need one Egg, Simply Potatoes Shredded Hash Browns, a couple of Jennie – O Turkey Breakfast Sausage Links, and 2 slices of Aunt Millie’s Light Whole Grain Bread. First time I had found the Jennie - O Turkey Breakfast Sausage Links at Meijer in a while.








So I got out a couple of small skillets and got the toaster fired up. Heated up both skillets, sprayed
with Pam Cooking Spray in both and added Extra Light Olive Oil to one of them. In the skillet with no oil I started to fry the Jennie – O Turkey Sausage Links. The skillet with Oil, I prepared the Simply Potatoes Hash Browns. When both were cooked I put each one into separate bowls and set aside.







Then I started toasting the Bread. Next in the
skillet that had the Hashbrowns I fried my Egg. Seasoning the Egg with Morton’s Lite Salt and Ground Black Pepper. When the Toast was done I buttered both slices with I Can’t Believe It’s Not Butter. As the Egg was ready I grabbed a plate and plated everything! And what a Breakfast Dinner! Eggs, Hash Browns, Turkey Sausage, and Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.









Jennie – O Lean Turkey Breakfast Sausage Links
A delicious way to start the day with no-gluten links that have 65 percent less fat than pork sausage.

Product Features:
* 65% less fat than regular pork sausage

* Gluten Free
* 14-oz package

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place links in hot skillet.
* Turn occasionally and cook approximately 15 to 17 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer in the middle and ends of links.

Nutritional Information
Serving Size 48 g Total Carbohydrates 0 g
Calories 65 Dietary Fiber 0 g
Calories From Fat 30 Sugars 0 g
Total Fat 4.0 g Protein 8 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 35 mg Iron 2%
Sodium 310 mg Calcium 0%
http://www.jennieo.com/products/127-Lean-Turkey-Breakfast-Sausage-Links



Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re

made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsSimply Pot
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g

http://www.simplypotatoes.com/products/productview.cfm?prid=34