Breakfast for Dinner: Thin Cut Pork Chops, Hash Browns, Scrambled Eggs, and Toast

Dinner Tonight: Breakfast for Dinner – Thin Cut Pork Chops, Hash Browns, Scrambled Eggs, and Toast




For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin and topped the halves with Smucker’s Sugarless Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I had to go to the local Kroger up the road for a couple of items for Mom then stopped by McDonald’s to pick up Breakfast for her. Did a couple loads of laundry. Then got the cart out and did some yard work; cleaned off the deck and driveway areas and raked more leaves. Ton of leaves right now! For Dinner tonight Breakfast! I prepared Thin Cut Pork Chops, Hash Browns, Scrambled Eggs and Toast.


I had 1 package of Thin Cut Pork Loin Chops I bought from Meijer in the freezer. I had sat the bag in the fridge overnight to thaw. Along with the Chops I’ll be using; 2 Eggs (Scrambled), Simply Potatoes Garlic and Herb Hash Browns, and 2 slices Aunt Millie’s Light Whole Grain Bread Buttered with I Can't Believe It's Not Butter.








To prepare the Chops; I seasoned with McCormick’s Smokehouse Maple Seasoning. First time trying this Seasoning. Some of the ingredients are Brown Sugar, Molasses, Garlic, Onions, and Paprika. Perfect for Pork, Chicken, or Salmon. Next i grabbed a skillet and gave a spray of Pam Non Stick Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated on medium heat. When the skillet was ready added the Chops. I just cooked them about 2 1/2 minutes per side. Being thin cut, it didn’t take them long to cook. It was a good size package so we froze the ones left. The Chops turned out delicious! Moist and the McCormick Smokehouse Maple Seasoning was perfect for the Pork.


Then for a side I prepared some Simply Potatoes Garlic and Herb Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar.











As both the Chops and Hash Browns were finishing I then made the Scrambled Eggs. As soon as the

Hash Browns were done I removed them from the skillet and used this skillet for my Eggs. I used 2 Medium Size Eggs; also  Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, and Ground Black Pepper. To prepare them In a small bowl, whisked the Eggs and add just a splash of water. Added the Eggs, to the all ready heated skillet and cooked. Flipped the Eggs a couple of times and turned the heat off and finished the Eggs. When done I sprinkled the Scramble with some Sargento Reduced Fat Shredded Cheese. Finally I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, lightly Buttered with I Can’t Believe It’s Not Butter. Wow, nothing like a good Breakfast for Dinner! For Dessert later a bowl of Del Monte Sliced Peaches.







Simply Potatoes Garlic and Herb Hash Browns

Simply Potatoes Garlic and Herb Hash Browns have just the right amount of delicate seasoning and they fry up perfectly to a crisp, golden brown because they’re made from fresh potatoes. They’re always fresh, never frozen so you don’t have to worry about freezer burn. No need to peel, shred and season, we’ve done it all just for you.

* Fresh, never frozen, potatoes.
* Prepared for you to save time and energy.
* Seasoned with garlic and herbs








MCCORMICK GRILL MATES SMOKEHOUSE MAPLE SEASONING
Flavor You Can See! Shake on this smoky sweet blend of coarsely ground spices to liven up the

flavor of chicken, pork, and salmon.
USAGE TIPS
Shake 1 tablespoon Seasoning per 1 pound chicken, pork or salmon before grilling or broiling.

FULL INGREDIENTS
SALT, CANE SUGAR, BROWN SUGAR, MOLASSES (REFINERY SYRUP, CANE MOLASSES, CARAMEL COLOR), GARLIC, ONION, SPICES (INCLUDING PAPRIKA, CHILI PEPPER), ORANGE PEEL, RED BELL PEPPER, MAPLE SYRUP & NATURAL FLAVOR (INCLUDING SMOKE).

Turkey Meatball Mini Sub w/ Baked Fries

Dinner Tonight: Turkey Meatball Mini Sub w/ Baked Crinkle Fries





To start this rainy Thursday morning off I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin and lightly fried a al fresco Country Style Chicken Sausage Breakfast Patty. I topped it with a 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese. Also had that morning cup of Bigelow Decaf Green Tea. Did I say it was raining? Pouring the rain, second straight day. They say by Friday we'll have 4-5 inches of rain! It's 51 degrees out. So not a lot going on outside so I did a load of laundry and cleaned the house. So for Dinner tonight I prepared a Turkey Meatball Mini Sub w/ Baked Fries.


I used the Honeysuckle White Fresh Italian Style Turkey Meatballs leftover from yesterday meal. I always make extra Sauce and Meatballs when I make Spaghetti and Meatballs so I can make a Meatball Hoagie the following day. I’ve been using the Honeysuckle White Fresh Italian Style Turkey Meatballs for quite a few years now. So thank goodness Kroger finally started carrying them again! The Meatballs are good size, always fresh, meaty, and have a fantastic taste and they’re 190 calories and 5 net carbs for 3 Meatballs. Plus they’re a perfect size for Hoagie or Hot Dog Buns, I used Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Buns.


For my Pasta Sauce I had used the LaRosa’s Original Sauce. A local favorite and mine also, it’s got a perfect combination of a robust sauce with a hint of sweetness to it. To prepare it I took a medium size sauce pan and sprayed it with Pam Cooking Spray. Emptied the can of Sauce in the pan and turned the heat on medium. Then I added my Turkey Meatballs and covered the pan and let it simmer until both the Sauce and Meatballs were heated through.





I’m using Sargento Shredded Mozzarella Cheese as a topping for the Sub. You can use Hoagie Buns but to save on calories and carbs I usually just use Aunt Millie’s Reduced Fat Whole Grain Hot Dog Buns. To assemble; open the Bun up, put the Meatballs and Sauce in the Bun , top it with a few shakes of McCormick Grinder Italian Seasoning, and top it with the Sargento Shredded Mozzarella Cheese. Love these Meatball Sandwiches! The Larosa’s Sauce just seems to bring the Sandwich together! Sauce is incredible, Turkey Meatballs flavorful and meaty, and the Mozzarella is perfect with Pasta and Sauces.

For my Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring 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.








Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs.

They’re fully cooked and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

Dinner Tonight: Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries




For Breakfast this morning I prepared a Breakfast Sandwich. I toasted a Thomas Light 100 Calorie Multi Grain English Muffin. Then I lightly fried some slices of Boar’s Head Sweet Slice Ham,

Scrambled some Egg Beater’s Egg Whites, and topped it all with a 1/2 slice of Boar’s Head Longhorn Colby Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Sunny, 86 degrees, and not quite as humid out today. So good to see the sunshine again! After I had Breakfast I went to McDonald's and picked up Breakfast for her. She went on to Church afterward. I stayed home and did a load of laundry. Then got the cart out of the shed and did some yard work this afternoon. Feels great to get out. For Dinner tonight a Fish Sandwich! I prepared a Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries.


I had picked a New Zealand Orange Roughy Fillet at Jungle Jim's International Market earlier in the week. I sliced the Fillet in 1/2, rinsed them in cold water, and put them in Hefty Plastic Freezer Bags

and froze them. So I put 1 of them in the fridge overnight to thaw. To make it I’ll need; the Orange Roughy Fillet, McCormick Grinder Sea Salt and Peppercorn Medley, Flour, Egg Beater’s (1/2 cup), Hungarian Paprika, and Shake and Bake Panko Bread Crumbs. I’ll also need An Aunt Millie's Reduced Calorie Whole Grain Hamburger Bun. I first Seasoned the Fillet with the McCormick Grinders of Sea Salt and Peppercorn Medley. Next I seasoned the Flour with Hungarian Paprika. Then rolled the Fillet in the Flour, next to the Egg Beater's, and finally in the Panko Bread Crumbs.




I grabbed a skillet, sprayed it with Pam Non Stick Cooking Spray, added 1/2 tablespoon of Extra Light Olive Oil, and heated the skillet on medium heat. With the skillet heated I added my Fillet. I fried it for 3 minutes per side. It fried up perfect! Golden Brown on the outside and a moist center. I served it on the Aunt Millie's Bun. Orange Roughy has such a good taste to it, it's a very mild Fish. Makes the perfect Fish Sandwich!







As my Orange Roughy was cooking I turned the oven up to 425 degrees and 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. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.











Orange roughy

Orange Roughy Fillet

The orange roughy, also known as the red roughy, slimehead and deep sea perch, is a relatively large
deep-sea fish belonging to the slimehead family. The UK Marine Conservation Society has categorized orange roughy as "vulnerable to exploitation". Wikipedia

Protein. Orange roughy and tilapia serve as a rich source of protein, although tilapia provides slightly more; tilapia has 45.5 grams per serving and orange roughy has 38.9 grams per serving. The protein in these varieties of fish is considered complete, meaning that they contain all nine essential amino acids.

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries




I just had a cup of Bigelow Decaf Green Tea for Breakfast. Still had a few things to do outside before the Landscapers got here. We're having all the old bushes and roses pulled out and putting in new bushes and hedges. A high school friend of mine owns his own landscaping service and he's doing the work for us. And what a job! It looks great, so much better! Thank you Dave great work. I had to call my dermatologist and get an appointment. I have a not so pretty place coming in on my right leg and wanted it to get checked asap! It worries me when something comes up like this. It brings back a lot bad memories having dealt with Melanoma for so long and costing my left leg. More on this when I know more. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.




I started by getting a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on
medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!




For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I

sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!






For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!










To go with my Burger I baked some of my favorite Fries – 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 Coke Zero to drink.









Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

Grilled Cheese and Baked Fries

Dinner Tonight: Grilled Cheese and Baked Fries

I just had a cup of Bigelow Decaf Green Tea for Breakfast this morning. I had to have Mom at the

Eye Doctor at 9:00. They had to check Mom's right eye that had the cataract removed, everything looked great! She has the left one done next week. 82 degrees, humid, and thunderstorms outside today. Cleaned the house today, ran the vacuum and dusted. I bought a couple of Sweet Pepper plants and both are loaded with small Peppers coming in. Also have Sweet Basil, Chives, and Rosemary growing. For Dinner Tonight I'm having a Grilled Cheese and Baked Fries.





Not feeling real good this afternoon. I had a Dinner in mind but I'm keeping it simple tonight, I

prepared a Grilled Cheese and Baked Fries. To make my Grilled Cheese I’ll be using; Kraft Sliced Sharp Cheddar Cheese, Blue Bonnet Light Butter, and Aunt Millie's Light 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. Oh, nothing like a good and toasty Grilled Cheese sometimes!


To go with the Grilled Cheese I baked up some Alexia Organic Yukon Select Fries. Seasoned them

with Morton’s Lite salt and Ground Black Pepper. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right.! Plus they are only 120 calories and 15 net carbs. Served with a side of my favorite Ketchup, Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.









Kraft - Deli Deluxe Sharp Cheddar Sliced Cheese

Kraft Deli Deluxe Cheese Slices Sharp Cheddar. Pasteurized process cheese. This pack contains 12 slices of cheese. Each slice is only 70 calories.

* Milk, cheese culture, salt
* Pasteurized
Ingredients:
Ingredients: Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Water, Milkfat, Sodium Citrate, Salt, Sodium Phosphate, Sorbic Acid as a Preservative, Oleoresin Paprika (Color), Annatto (Color), with Sunflower Lecithin Added for Slice Separation.



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 FactsAlexia Organic Yukon Fries
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

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries






I just had a cup of Bigelow Decaf Green Tea for Breakfast. Rain Showers, Humid, and 86 degrees out. Not looking forward to the Funeral tomorrow for Dad. We are hoping there's no rain but it doesn't look good. Cleaned the house and cleaned up around the outside between showers. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.








I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!






For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual.Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!










To go with my Burger I baked some of my favorite Fries – 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 Peach Snapple to drink.












Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack













Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this

classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries





I just had a cup of Bigelow Decaf Green Tea for Breakfast. Outside Humid and sunny, 88 degrees.
We have rain moving in later today. Well last night I dropped my Camera so late yesterday I went to Best Buy and purchased another one with a bit of an upgrade. But it won't work with my computer so I had to take it back and search for another one! Finally found one that worked with my computer. Same as the old one with a slight upgrade and got it on sale! For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.





I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!





For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual.

Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!





For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!












To go with my Burger I baked some of my favorite Fries – 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 Peach Snapple to drink.

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack










Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.
https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries






Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning  cup

of Bigelow Decaf Green Tea. 53 degrees and cloudy out today. Well Dad is in a rehab center here in West Chester until Friday. We love dad but we really needed the break, we are totally exhausted. We went up for a couple hours this afternoon to be with him. He's doing real good but his health is quickly getting worse. After Breakfast I went Walmart for printing ink and copy paper. I stopped by the ATM, got gas, and picked up Breakfast for Mom before coming home. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.





I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!






For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat,  that I

sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. Just love a good Buffalo Burger!

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!












To go with my Burger I baked some of my favorite Fries - 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 Coke Zero to drink.













Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack












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-fri