Baked Chicken Breast Strips w/ Baked Fries

Dinner Tonight: Baked Chicken Breast Strips w/ Baked Fries






To start this day off I prepared a Jimmy Dean Simple Scrambles Cup – Crumbled Turkey Sausage,
Egg Whites, and Shredded Cheddar Cheese. Love these, so easy to prepare and only 150 calories and 3 carbs per serving (1 cup). Well the heavy rain has finally stopped but we went fro the the 60's to 23 degrees this morning. We had a high of 38 degrees and partly cloudy. After Breakfast I went to Meijer for myself and then by Kroger for Mom for a few items. Not much else going on today. My Sinus Headache had finally eased up also. For Dinner tonight its Baked Chicken Breast Strips w/ Baked Fries.


I love the 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 Diet Dr. Pepper 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

Diabetic Dish of the Week - Turkey Meatballs with Spaghetti Squash

This week's Diabetic Dish of the Week is - Turkey Meatballs with Spaghetti Squash. Made using 93% lean Ground Turkey, Jennie - O Turkey would be a perfect choice! Meatballs and Spaghetti made healthier! The recipe is off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Turkey Meatballs with Spaghetti Squash

Ingredients
1/3 cup soft whole wheat bread crumbs (1 slice bread)

1/4 cup grated onion
1 teaspoon garlic powder
2 1/2 tablespoons minced flat leaf parsley
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1/2 teaspoon whole fennel seeds
1 pound 93% lean ground turkey
2 egg whites
1 (12- to 16-ounce) spaghetti squash
1 can (about 14 ounces) no-salt-added crushed tomatoes
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon dried oregano
1 tablespoon minced fresh basil
1/3 cup minced green onions

Directions
1 - Mix bread crumbs, onion, garlic, parsley, red pepper, thyme, and fennel seed in bowl. Mix ground turkey with egg whites in large bowl, and add seasoned crumbs. Knead mixture well. Cover and chill meat 10 minutes. Preheat broiler.

2 - Split squash in half. Remove seeds. Place in glass baking dish, cut side down. Add 3 to 4 tablespoons water. Microwave on HIGH 10 to 12 minutes, or until fork-tender. Set aside to cool.

3 - Form 20 meatballs with chilled turkey. Put meatballs on pan; broil 4 to 5 minutes. Remove pan, turn meatballs, and cook 4 minutes more. Mix tomatoes and broth in 12-inch skillet; simmer over low heat. Add meatballs, oregano, basil, and green onions. Stir and cook until hot, about 10 minutes.

4 - Scrape squash into strands onto serving plate. Top with sauce and meatballs.

Yield: 4 servings.

Serving size: 1/4 cup spaghetti squash with 1/4 cup sauce and 5 meatballs.

Nutrition Facts Per Serving:

Calories: 224 calories, Carbohydrates: 20 g, Protein: 31 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 450 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-meatballs-spaghetti-squash/

5-Ingredient Recipes

From the EatingWell website and Magazine its 5-Ingredient Recipes. Delicious and Healthy 5-Ingredient Recipes with recipes like; Jalapeno Popper-Chicken Panini, Sweet and Spicy Scallops, and Grilled Pizza with Pesto, Tomatoes and Feta. Find these easy to prepare recipes and more all at the EatingWell website. Looking for a cooking magazine? Subscribe to the EatingWell Magazine, every issue is packed with Health Tips, Cooking Tips, and Healthy Recipes. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

5-Ingredient Recipes

When you're looking for simple, satisfying, quick recipes, the last thing you want is a long ingredient list and complicated cooking methods. These mouthwatering 5-ingredient recipes rely on staples you most likely have on hand, so you can get dinner on the table fast. (We didn't count oil, water, salt or pepper—we know you have those in your pantry.)



Jalapeno Popper-Chicken Panini
In this delicious grilled cheese recipe, jalapeño popper flavors are stuffed into a toasty chicken sandwich. Serve with a mixed green salad. P.S. Don't toss the jalapeño pickling liquid: use the flavorful brine in place of vinegar in dressings.........


Sweet and Spicy Scallops
This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa...........


Grilled Pizza with Pesto, Tomatoes and Feta
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.........



* Click the link below to get all the 5-Ingredient Recipes
http://www.eatingwell.com/recipes/22202/cooking-methods-styles/quick-easy/5-ingredient/slideshow/5-ingredient-recipes/

Kitchen Hint of the Day!

Bitter Greens...................


Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp

3 Bean Turkey Chili

Dinner Tonight: 3 Bean Turkey Chili




To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald's.  After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.


As I said I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.


Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. Set it and forget it! The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match.





I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.




3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

It’s Chili, Chowder, or Stew Saturday – Turkey Chipotle Chili Soup

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Chipotle Chili Soup. Chili Soup made using JENNIE-O® OVEN READY™ Turkey along with ingredients like Onion, Garlic, Chili Powder, Chipotle Chilies, Black Beans, and more! You can find this recipe at the Jennie - O Turkey website along with all of their other delicious and healthy recipes. Enjoy and Make 2019 a Healthy One!  https://www.jennieo.com/

Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired

DIRECTIONS
1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat 4.5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

Healthy Bacon Recipes

From the EatingWell website and Magazine its Healthy Bacon Recipes. I love Bacon, who doesn't! So here's some Delicious and Healthy Bacon Recipes with recipes including; Bacon and Egg Breakfast Tacos, Slow-Cooked Baked Beans with Bacon, and Loaded Mashed Potato Pancakes. Find these recipes and more all at the EatingWell website. Plus you subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine! So Enjoy and Make 2019 a Healthy One!   http://www.eatingwell.com/

Healthy Bacon Recipes

Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.


Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa........


Slow-Cooked Baked Beans with Bacon
It's easy to purchase baked beans in a can, but making your own in the slow cooker results in a rich and deliciously flavored side dish that you'll feel better about serving to guests........


Loaded Mashed Potato Pancakes
Turn your leftover mashed potatoes into delicious, savory, crispy pancakes, studded with Cheddar cheese, bacon and chives. Serve with a dollop of sour cream and some additional chives to make it extra-special.............



* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

Kitchen Hint of the Day!

Thank you to Clough for passing this hint along.............


Put garlic cloves in the microwave on high for 15 seconds and the skins will slide right off.

Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

Dinner Tonight: Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread






For Breakfast I toasted a couple of slices of Aunt Millie's Light Whole Grain Bread and topped them with some Smucker's Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Rough morning and afternoon, Ive had a bad Sinus Headache all day. Did a lot of resting and that was it. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread.






I had purchased some Catfish Nuggets from Kroger. To prepare them I rinsed the Catfish Nuggets off
in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.



For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I
bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.







With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.









Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and
heat until heated through.











I also made a small Cast Iron Skillet of Corn Bread, for Mom, using Martha White White Corn Meal.
First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal  Fried Catfish, Fried Potatoes, Green Beans, and Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.









Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish,

both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Jennie - O Turkey Recipe of the Week - Basketball Turkey Burger

This week's Jennie - O Turkey Recipe of the Week is - Basketball Turkey Burger. Made using JENNIE-O® Lean Ground Turkey along with Chipotle Chilies, Cilantro, and Garlic. Add toppings of Mozzarella Cheese Stick Strings, Blue Cheese Dressing, Carrots, Celery Sticks, and Bibb Lettuce and served on a Reduced Calorie Whole Wheat Bun. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!   https://www.jennieo.com/

Basketball Turkey Burger
Here’s a kid-friendly turkey burger recipe that’s great for both the college hoops tournament in March or your kids’ basketball team cookout. Under 300 calories per serving.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 chipotle chilies, finely chopped
⅓ cup finely chopped cilantro
4 garlic cloves, minced
3 mozzarella string cheese sticks
½ cup low-fat blue cheese dressing
1 cup shredded carrot
1 cup thinly sliced celery sticks
6 small Bibb lettuce leaves
6 reduced-calorie whole grain buns

DIRECTIONS
1) In large bowl, combine turkey, chilies, cilantro and garlic. Mix until combined. Divide meat mixture into 6 (½-inch thick) patties. Spray non-stick skillet with cooking spray. Place patties in skillet over medium-high heat. Cover. Cook 18 minutes, turning 2 to 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
2) Separate strings from cheese. Decorate hot patties with cheese strings to resemble basketballs.
3) In small bowl, combine dressing, carrot and celery. Arrange mixture on bun bottom bun; add patties and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 23g
Carbohydrates 29g
Fiber 4g
Sugars 5g
Fat 10g
Cholesterol 60mg
Sodium 580mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/672-basketball-turkey-burger

Patty Melts with Caramelized Onions

I've got a 2nd Jennie - O Turkey Sandwich Recipe to pass along to everyone, Patty Melts with Caramelized Onions. A classic made healthier! This one uses the JENNIE-O® Lean Turkey Burger Patties. With toppings of Sweet Onion, Tomato, and Swiss Cheese then served on Sourdough Bread. Patty Melt Heaven! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Patty Melts with Caramelized Onions
Put a nutritious spin on a diner classic without sacrificing flavor. Each melt is full of the rich, sweet flavor of caramelized onions, hearty Swiss cheese and crunchy, toasty bread. But thanks to JENNIE-O® Lean Turkey Burger Patties, these burgers are high in protein and only 460 calories per serving.

INGREDIENTS

1 tablespoon oil
1 large sweet onion, sliced and separated into rings
1 (16-ounce) packaging JENNIE-O® Lean Turkey Burger Patties
1 tomato, sliced
4 slices Swiss cheese
8 slices sourdough bread, toasted

DIRECTIONS
1) Heat oil in large broiler safe skillet over medium heat. Add onion. Cook 15 to 20 minutes or until onions are golden, glazed and tender, stirring frequently.
2) Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Heat broiler. Top burgers with tomato and cheese slices. Broil 3 to 5 minutes or until cheese is melted and lightly browned. On bottom slice of bread add glazed onions. Top with burgers and bread top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 460
Protein 34g
Carbohydrates 38g
Fiber 2g
Sugars 3g
Fat 17g
Cholesterol 100mg
Sodium 580mg
Saturated Fat 6g
https://www.jennieo.com/recipes/398-patty-melts-with-caramelized-onions

Kitchen Hint of the Day!

Sweet Onions.............


Sweet onions are high in vitamin C, B6, iron, folate, potassium and biotin. Here is a rundown of some of the health benefits and unusual ways that sweet onions can keep you healthy in 2017! The fiber content of sweet onions has been shown to reduce the risk of gastric ulcers and aid in digestion.

Panko Crusted Cod Fish Sandwich w/ Baked Fries

Dinner Tonight: Panko Crusted Cod Fish Sandwich w/ Baked Fries





For Breakfast this morning I toasted a Thomas Light 100% Multi Grain English Muffin, heated up a al fresco Chicken Sausage Patty, added a 1/2 slice of Kraft Deli Style Sharp Cheddar Cheese, and a
cup of Bigelow Decaf Green Tea. Cloudy and 66 degrees out today. I got all my work around the house done early because today is Opening Day of Baseball, and around here in the Cincinnati area its a Holiday. It should be a local Holiday because everyone is going to the game or watching the game through out the area! For Dinner Tonight  a Panko Crusted Cod Fish Sandwich w/ Baked Fries. Play Ball, Go Reds!


I purchased a Pacific Cod Loin at Kroger yesterday. I had washed it off in cold water and I cut in in
half. Put it in a plastic storage bag and into the fridge until ready to prepare.











I seasoned the fillets with McCormick Grinder Sea Salt and Peppercorn Medley. Combined flour and both Garlic Powder and Onion powder. Then pressed both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s,

allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish which makes for one excellent Fish Sandwich.




For my Fries I’m using my favorite, 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, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. It’s an easy prepared but hot and filling Sandwich. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.











Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Light Olive Oil

Directions:

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

It's Nuts I tell you.....ROASTED BARU NUTS (SALTED)

This week from the nuts.com website (https://nuts.com/) its ROASTED BARU NUTS (SALTED). Baru Nuts taste like a Cashew-Peanut Hybrid and contains plenty of protein. Works great as a snack or as added to Salads. You can find all kinds of new and healthy products at the Nuts site. You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there's FREE shipping on orders over $59, see for details. Below is more info on the ROASTED BARU NUTS (SALTED). Enjoy and Make 2019 a Healthy One!  https://nuts.com/


ROASTED BARU NUTS (SALTED)

If you love peanuts and cashews, beeline for Baru Nuts! Hailing from the Brazilian savanna, the Baru nut has less calories and more fiber and protein than almonds, walnuts and Brazil nuts. These nutritious nuts taste like a cashew-peanut hybrid and are downright delicious. Enjoy Barus straight out of the bag as a filling snack, tossed over salad or blended into smoothies for a generous source of plant-based protein. We lightly salt and roast this nut in-house for freshness you can taste.

Baru Nuts: The Backstory
Besides its high nutritional value and delicious flavor, the Baru nut has been essential to the economical and ecological support of the Brazilian Savanna—specifically an area known as The Cerrado. Before the Baru nuts’ health benefits were recognized, the people of The Cerrado were deforesting the savanna at an alarming rate for charcoal mining and cattle ranching—central sources of economic stability in the area. With the Baru nut catching the attention of nutritionists in the U.S., the Cerrado community has begun to maintain existing trees to harvest Baru.This change has helped improve the ecology of the region.

Barus also happen to have a lower water footprint (that is, the water required to grow and transport the nut) than almost all other nuts and seeds, making it a pro-planet pick.

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

Nutrition Facts
Serving size 30g (~1.1 oz.)

Amount per serving
Calories 160
Calories from Fat 113
%DV
Total Fat 12g 18%
Saturated Fat 2g 11%

Cholesterol 0mg 0%
Sodium 100mg 5%
Total Carbohydrate 4.1g 1.4%
Dietary Fiber 2.8g 11.2%
Sugars 0g
Protein 8.7g
https://nuts.com/nuts/baru-nuts/salted-baru.html


Order securely online or call us:

800-558-6887 or 908-523-0333
Operating Hours (ET):
M-TH 8AM-8PM
F-S 8AM-6:30PM
https://nuts.com/

Healthy Stuffed Pepper Recipes

From the EatingWell website its Healthy Stuffed Pepper Recipes. Just Stuff It with these Delicious and Healthy Stuffed Pepper Recipes. You'll find recipes like; Turkey Enchilada Poblano Peppers, Squash-Stuffed Roasted Poblano Peppers, and Tuna-Stuffed Peppers. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Stuffed Pepper Recipes

Find healthy, delicious stuffed pepper recipes, from the food and nutrition experts at EatingWell.


Turkey Enchilada Poblano Peppers
In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can't find poblano peppers, you can substitute green bell peppers instead.................


Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes....................

Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy...........



* Click the link below to get all the Healthy Stuffed Pepper Recipes
http://www.eatingwell.com/recipes/21581/ingredients/vegetables/peppers/stuffed/

Kitchen Hint of the Day!

Boiling.........


Never put pasta in a pot that isn’t boiling, as this will only leave you with a gooey, overdone noodle.

The Kitchen is Closed, Outback Steakhouse Tonight!

Dinner Tonight: 8 oz. Center Cut Sirloin and Homestyle Mashed Potatoes


For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie's Light
Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Beautiful Spring Day out there today, 60 degrees and sunny! After Breakfast did a load of laundry and then some light cleaning of the house. Later on I got the cart out of shed and cleaned it up a bit and then took a spin around the neighborhood. Good to be outside! Mom had been wanting a Steak Dinner from OutBack Steakhouse so the Kitchen is Closed Tonight!




We both had a 8 oz. Center Cut Sirloin Steak. I had Homestyle Mashed Potatoes and Salad. Mom had a Baked Potato, Roll, and Salad. The Steaks were cooked perfect and so moist and flavorful! Best Steak we've had in a while from OutBack. Last couple of times the Steaks were not worth the money, but good job with these! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Mango Snapple to drink. Kitchen reopens tomorrow, take care!







OutBack SIGNATURE STEAKS
Outback steaks are served with a choice of signature potato and one freshly made side, side salad or

cup of soup.

OUTBACK CENTER-CUT SIRLOIN*
Center-cut for tenderness. Lean, hearty and full of flavor. Seasoned and seared on our hot grill.

HOMESTYLE MASHED POTATOES
Creamy mashed Idaho potatoes.
https://www.outback.com/

Wild Idea Buffalo Recipe of the Week - HYBRID BUFFALO BROTH

This is the first of 2 Wild Idea Buffalo Recipe's of the Week. This one is a recipe for HYBRID BUFFALO BROTH. With this Broth you'll be able to make the 2nd recipe. To make the Broth you'll need several Wild Idea Buffalo Products; Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, Wild Idea Buffalo Meaty Bones, Wild Idea Buffalo Hock Bone, and Wild Idea Buffalo Collagen Bones. The Broth can then be used to French Onion Soup or Pho. You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/


HYBRID BUFFALO BROTH

There are many variations of making stock and broth, some of which are based on country of origin. For many Asian broths, the bones are washed, blanched and rinsed and often these steps are repeated. This they state, is to remove impurities. Using this method produces a more gelatinous, milky broth. For European or American style stocks the bones are often roasted, which is believed to make the broth richer, once strained it is a translucent amber color. I personally use this method for making consommé or French Onion Soup.

I too have a few variations of making broth/stock. For this recipe I thought I would make a hybrid and pull the best steps (in my opinion) from each. I've also used our full array of bones that we offer, including the hock and the collagen bones. I really loved the results. It is delicious by itself, or use it in the making of Pho (pronounced FUH). So good it is and so good for you too! See recipe for Pho below. Enjoy!

Ingredients:
1 - 3.5 lb. package Wild Idea Buffalo Shanks

1 - 2 lb. packages Wild Idea Buffalo Soup Bones
1 - 2 lb. package Wild Idea Buffalo Meaty Bones
1 - 2 lb. package Wild Idea Buffalo Hock Bone
1 - 2 lb. package Wild Idea Buffalo Collagen Bones
1 - onion, quartered & separated
6 - garlic cloves
4 - carrots, chopped
6 - stalks celery, chopped
3 - tablespoons olive oil
3 - teaspoons salt
2 - tablespoon black pepper
4 - gallons water
¼ - cup apple cider vinegar
1 - bunch parsley or cilantro

Preparation:

1 - Soak bones and shanks in cold water overnight in the refrigerator. *This helps remove blood and eliminates the foamy gray top that can occur when cooking bones.
2 - Preheat oven to 425*.
3 - Remove bones and shanks from the cold water and blot dry with a paper towel.
4 - Arrange shanks, bones, and all vegetables on large baking sheets. Drizzle with olive oil, and season with salt & pepper.
5 - Roast in the oven for 30 minutes.
6 - Fill a large stockpot with 4 gallons of water and bring to a boil.
7 - Remove vegetables from the oven and add them to the pot. Remove the bones from the oven and

place them into the water using a tong. *Avoid adding any of the juices or bits from the pan.
8 - Reduce heat to low about 190° (bubbles should barely break the surface). Cover, and simmer for 36 hours.
9 - Using a slotted spoon, scoop the bones, meat and vegetables out of the pot. *Optional: Reserve the shank meat for use in another recipe.
10 - Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
11 - Remove stock from the refrigerator and remove the fat from the top of the surface. *I remove the fat as I do not like a fatty/oily broth.
12 - Return the stock to the stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have 2 gallons.
13 - Chill unused broth. Once chilled, transfer to freezer storage bags and place in the freezer for later uses.
https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth

Wild Idea Buffalo Recipe of the Week - PHO (FUH)

This week's 2nd Recipe for the Wild Idea Buffalo Recipe of the Week is - PHO (FUH). Made using the Buffalo Broth that I posted a recipe for. Some of the other ingredients you are going to need are; Buffalo Tenderloin (frozen), Fish Sauce, Spices, and Rice Noodles. This sounds incredible! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

PHO (FUH)
So good, you'll crave it!

Ingredients:

2 - quarts Buffalo Broth
¼ - cup fish sauce
2 -heads garlic
2 - heads ginger, sliced
4 - pods star anise (I used more - love anise.)
2 - sticks cinnamon (I think it’s easy to overdo the cinnamon - but add to your liking.)
1 - 1 lb. package rice noodles, cooked al dente
1 - 8oz. Buffalo Tenderloin, frozen
1 - jalapeno sliced
1 - handful cilantro leaves
1 - handful basil leaves
3 - green onions
1 - fresh lime, wedged
Sesame Chili Oil
Chili Flake

Preparation:

1 - In a pot over medium high heat, add star anise and cinnamon. Toast in the pan for about 5 minutes, tossing occasionally.
2 - Add broth, fish sauce, garlic heads and ginger, and bring to a gentle boil.

3 - Cover and reduce heat to low and allow broth to simmer for 20 minutes.
4 - While broth is simmering slice (shave) the frozen tenderloin with a very sharp knife or peeler. Place in a bowl and sprinkle with a bit of sea salt and toss.
5 - To serve, place hot rice noodles in bowls, top with the shaved tenderloin, pour in the broth, and add jalapeno and fresh herbs. Squeeze with fresh lime and add chili oil and chili flake to taste.

MORE PLEASE!

https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth

50 Ways To Eat Eggs

From the EatingWell website and Magazine its 50 Ways To Eat Eggs. Here are some Eggceptional and Healthy Egg Recipes with recipes like; Homemade Chicken Ramen Noodle Bowls, Soft Eggs with Green Goddess Dressing and Brown-Butter Breadcrumbs, and Cheesy Egg Stuffed Peppers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!   http://www.eatingwell.com/

50 Ways To Eat Eggs
Eggs are one of the most nutritious (and cheapest!) foods on the planet—one 80-calorie egg provides six grams of filling protein, five grams of heart-healthy fats, vitamin D, plus lutein and zeaxanthin, two antioxidants that help keep your eyes healthy. Here are 50 delicious recipes featuring this eggceptional superfood, from egg-in-a-hole avocado toast to cozy homemade ramen.


Homemade Chicken Ramen Noodle Bowls
Transform canned chicken noodle soup into quick ramen bowls by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving................


Soft Eggs with Green Goddess Dressing and Brown-Butter Breadcrumbs
For this showstopper of an appetizer, the custardy yolks of soft-cooked eggs are magically balanced with an amazing green goddess dressing and a crunchy brown-butter breadcrumb topping..............


Cheesy Egg Stuffed Peppers
Bake up omelets in a pepper for a healthy, veggie-packed breakfast. Sweet bell peppers are filled with a cheesy egg filling with all the fixings of a classic Denver omelet. If you're cooking for a crowd, this recipe is easy to double!..........



* Click the link below to get the 50 Ways To Eat Eggs
http://www.eatingwell.com/recipes/23214/ingredients/eggs/50/slideshow/50-ways-to-eat-eggs/

Kitchen Hint of the Day!

Wash your fruits and vegetables..........


Before refrigerating your fruits and vegetables, wash them. Not only will it help prevent bacteria from traveling to other food in your refrigerator, it will help preserve the nutritional value of your produce.

Dinner Tonight: Chili and Cheese Nachos




To start the day off I prepared a sunny side up Egg, heated up a couple of Johnsonville Turkey
Breakfast sausage Links, toasted 2 slices of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. I was hungry! Outside its 49 degrees and sunny. With the rains finally stopping I got the leaf blower out and cleaned off the deck and driveway areas. I had bought a few Strawberry Plants and a couple of indoor plants the other day. I planted the Strawberry Plants to the side of the shed and repotted the 2 house plants I bought also. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

Mom loves Chili and Cheese Nachos. So Nachos it is tonight! To make them I’ll need: Tostitos Multi
Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos! Especially love the Jalapenos, nice mild heat!


To prepare I preheated the oven at 400 degrees and sprayed a glass baking dish with Pam and layer
everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. We love Nachos, nothing better than a big plate of Chili Cheese Nachos! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Dr. Pepper to drink.




Hormel: Turkey w/Beans 98% Fat Free Chili

* Since 1891

* NO preservatives

Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g


Tostitos Multigrain Scoops! Tortilla Chips

Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using

Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.

The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.

Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties

Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.

Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 g="" p="">Protein 2 G