Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

Dinner Tonight: Buffalo Burger Pattie Melt w/ Baked Crinkle Fries




I had a Simple Life Turkey Sausage Breakfast sandwich to start my morning off. I purchased a

couple of new cell phones, one for my Mom and one for myself. Charged everything up and had the old ones turned off and the new ones activated. I had my cellphone since 2005 so it was time for a new one! Went outside and got the leaf blower out, tons of leaves and small limbs. We have a patch of woods behind us and the local utility company is tearing it all out so they can install new lines. Shame, the woods provided a good buffer for storms and kept the evening sun off the back of the house. So for dinner tonight I prepared one of my favorites, Buffalo Burger Pattie Melt w/ Baked Crinkle Fries.





When I use Buffalo, or Bison if you prefer, Burgers it's usually my favorite Buffalo, the Wild Idea

Buffalo 1/3-Lb Burgers. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done. After I flipped the Burger I added my Cheese on top. As my Burger was getting done I toasted 2 slices of Aunt Millie’s Whole Grain Bread and put just a dab of I Can’t Believe It’s Not Butter on both slices. I served my Buffalo Burger on the Toasted Wheat Bread and topped it with a slice of Simple Life Gouda Cheese and topped with French’s Spicy Brown Mustard. One delicious Sandwich! Anytime when I can use Buffalo I use it, it always turns out delicious!





I also baked some Ore Ida Crinkle Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt










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













Ore Ida Golden Crinkles®

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

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g

https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Grilled Ham and Cheese w/ Baked Crinkle Fries

Dinner Tonight: Grilled Ham and Cheese w/ Baked Crinkle Fries




Started my day off with a couple of Jennie- O Turkey Breakfast Sausage Links, an Egg Beater's Egg White Scrambled Egg (topped with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese), and a Healthy Life Whole Grain English Muffin. Also my morning cup of Bigelow Decaf Green Tea. A very good start to the day! We have another gloomy and rainy day out there again, in the 50's though. Rain outside and it was clean the house today on the inside. Dusted, vacuumed, and cleaned the oven today, For dinner tonight, broke out the comfort food to drive those rainy day blues away! I prepared a Grilled Ham and Cheese w/ Baked Crinkle Fries.



I used Boar’s Head Maple Glazed Honey Coat Ham, Kraft Sharp Cheddar Cheese, and Aunt Millie's

Whole Grain Bread. I had purchased the  Boar’s Head Maple Glazed Honey Coat Ham at Kroger, on sale the other day. I love all the Boar's Head Meats and Cheese. Always fresh and lower in calories and sodium. To make the sandwich I buttered one side of both slices of bread with I Can’t Believe It’s Not Butter and then on the unbuttered sides layered the Ham and then the Cheese. I then grilled the sandwich in a preheated pan that I had sprayed with Pam Cooking Spray. Grilling both sides until golden brown. I love a Grilled Cheese Sandwich, but the Ham makes it even better! A Classic Comfort Food Sandwich on rainy and dreary day.



For a side I baked some Ore Ida Crinkle Fries, served with a side of Hunt’s Ketchup. Also had a Diet Peach Snapple to drink. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.









Boar’s Head Maple Glazed Honey Coat Ham
Water added.

A sweet treat that is nutritious and delicious. This ham has 100% pure maple syrup and golden honey

baked right in, making it a great choice for sandwiches and salads alike.

Nutrition Facts
Serving Size Serv Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 570mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 10g 20%

http://boarshead.com/products/ham/150-maple-glazed-honey-coat-ham

Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

Dinner Tonight: Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

Started my day off with a toasted Healthy Life Whole Grain English Muffin topped with a Scrambled Egg made with Egg Beater's Egg Whiles. Along with a cup of Bigelow Decaf Green Tea and the morning papers, I'm ready for the day! After breakfast and my morning workout it was house cleaning today! Also helped Mom on some laundry. Outside today it's very windy. We started out in the 50's and it kept getting cooler from there throughout the day. Tomorrow a lot cooler. For dinner tonight I prepared a Buffalo Burger Pattie Melt w/ Baked Crinkle Fries




I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Buffalo

Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 minutes per side, and done. As my Burger was getting done I toasted 2 slices of Klosterman Wheat Bread and put just a dab of I Can’t Believe It’s Not Butter on both slices. I served my Buffalo Burger on the Toasted Wheat Bread and topped it with a slice of Simple Life Gouda Cheese and topped with French’s Spicy Brown Mustard. One delicious Sandwich! Anytime when I can use Buffalo I use it, and it always turns out delicious!





For a side I baked some Ore Ida Crinkle Fries. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









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 Brats, Italian Turkey Sausages, Hot Dogs and Pork Sandwich Patties

Dinner Tonight: Grilled Brats, Italian Turkey Sausages, Hot Dogs and Pork Sandwich Patties



Well my Dad's getting much stronger, he's able to walk without a walker now. Spent the afternoon at the

rehab center with him. After getting home I fired up the grill and gathered everything left in the fridge from the other days grill out; Grilled Brats, Italian Turkey Sausages, Hot Dogs and Pork Sandwich Patties. i thought I would grill everything left and I would have my lunch for the next few days also.



I used Queen City Brats, Honeysuckle White Italian Turkey Sausages, Ball Park White Turkey Franks, and Bob Evans Pork Sausage Patties. For my dinner I had a Italian Turkey Sausage and a Pork Sausage Pattie. I served them on Aunt Millie's Light Whole Grain Buns. Topped the Italian Turkey Sausage with French's Spicy Brown Mustard and the Pork Pattie with a slice of Sargento Ultra Thin Cheddar/Jack Cheese and an Ice Cold Peach Diet Snapple to drink. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Blackened Turkey on Whole Grain w/ Potato Bacon Chowder

Dinner Tonight: Blackened Turkey on Whole Grain w/ Potato Bacon Chowder



Gorgeous day out today, 79 and sunny! Well while at Kroger early this morning shopping for some

ingredients for the Potato Bacon Chowder I was going to prepare later for dinner I came across a new item, Boar's Head Blackened Turkey. I asked the lady behind the counter if she had tried it and she said they had just put it in the Deli Case very early this morning. So she sliced us both off a piece to try it and it's a winner! You taste the Blackened and there's a nice hint of heat to it. I checked on Boar's Head web site and it's not even listed yet. So I ended getting a 1/3 of a pound for sandwiches. For dinner tonight, Blackened Turkey on Whole Grain w/ Potato Bacon Chowder.



For the Sandwich I used the Boar's Head Blackened Turkey, Hellman's Light Mayo, French's Yellow Mustard, Bibb Lettuce, a slice of Sargento Muenster Cheese, and Aunt Millie's Light Whole Grain Bun. You have to try this Boar's Head Blackened Turkey, it's delicious!

Now for the Chowder. The Potato Bacon Chowder came from Mrs. City Boy. I've left the original recipe and her web link at the bottom of the post. Thank you Becky, great recipe! I made mine a bit different than the original recipe. I used Oscar Mayer Low Sodium Turkey Bacon, Green Onions, Del Monte Diced New Potatoes, Campbell's Healthy Request Cream of Chicken, Daisy Reduced Fat Sour Cream, 2% White Milk, and Sea Salt, Ground Black Pepper, and Parsley for seasoning. I omitted the cup of chopped Onions and used Green Onions to give it that Onion taste. I'm just not real big on Onions. To prepare it fry the Turkey Bacon, add Green Onions and saute’ 2-3 minutes.  Pour off fat.  Add Diced Potatoes and Water. Bring to boil; cover and simmer 10-15 minutes until Potatoes are tender.  Stir in Soup and Sour Cream. Gradually add Milk.  Add Salt, Pepper and Parsley. Continue heating for a few minutes to allow flavors to mix. There you have it one nice Chowder! Fantastic flavor and it's got good thickness to it, which I love thick Chowders, Chilies and such. this would a good Clam Chowder also. Thank you again Becky! For dessert/snack later Thin Sliced Kahn's Deluxe Bologna, sliced Cracker Barrel 2% Sharp Cheddar Cheese, and a serving of Ritz Whole Grain Crackers.




Potato Bacon Chowder

Ingredients:

8 slices bacon, cut
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1-3/4 cup milk
1/2 teaspoon salt
2 tablespoons parsley
Dash pepper
Directions:

Fry bacon, add onion and saute’ 2-3 minutes.  Pour off fat.  Add potatoes and water.
Bring to boil; cover and simmer 10-15 minutes until potatoes are tender.  Stir in soup and sour cream.
Gradually add milk.  Add salt, pepper and parsley.
Continue heating for a few minutes to allow flavors to mix.

Tips:

When I cut my bacon I cut each slice into eighths, but it can be cut bigger or smaller depending on how much you like it dispersed into the soup.

Since I used dried parsley, I used about 1 or 1-1/2 tablespoons rather than the whole 2 the recipe calls for, but again, it’s a matter of taste preference.

http://becky6259.wordpress.com/?s=chowder

Fried Crappie w/ Baked Potato, Green Beans, and Whole Grain Bread

Today's Menu: Fried Crappie w/ Baked Potato, Green Beans, and Whole Grain Bread



I just got my yearly supply of Lake Okeechobee Crappie, or as they call them there Specks, and the first

bags last week and just couldn't wait no longer to break that second bag out! So easy to fry up and so delicious. Dinner tonight; Fried Crappie w/ Red Potatoes, green Beans, and Whole Grain Bread.




I  seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in Italian Bread Crumbs. I lightly fried them in Canola Oil about 3 minutes per side, golden brown. the taste of Crappie is just incredible! I could eat these at every meal. To go with the Crappie I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can't Believe It's Not Butter, Del Monte Cut Green Beans and Aunt Millie's Light Whole Grain Bread. For dessert a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.

Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi

Dinner Tonight: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Whole Grain Bread




Rummaging around the freezer last night I found a bag of Kroger Brand Jumbo Shrimp. So for dinner I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Light Whole Grain Bread.



Using Zatarain’s New Orleans Style Pasta Dinner you can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Jumbo size Shelled and Tailless Shrimp. I lightly heated the Shrimp for about 3 minutes per side and seasoned them with some Sea Salt, Ground Black Pepper and Zatarains Creole Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For a dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s Own black Bean and Corn Salsa, which is my new favorite Salsa of choice.

Zatarain’s New Orleans Style Scampi Pasta Dinner Mix

Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.

Directions

All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%



http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx

Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas,...

Dinner Tonight: Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread

Rain, sleet, and snow take your pick around here today, it's switching back and forth all morning. Late afternoon it's turned to all snow. Come on Springtime Weather! I picked up a package of Country Style Pork Ribs at the store yesterday so for dinner I tried a new recipe with them, Baked Barbecued Country-Style Ribs. For dinner; Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Need an easy and delicious recipe for Country Style Pork Ribs or for other Pork cuts, you have to try this one!



First time try with this recipe for the Country Style Pork Ribs, and will not be the last! To prepare I needed; 1 1/2 to 2 pounds Boneless Country-Style Ribs, 3 teaspoons Cajun Seasoning, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Ground Cumin, 1 teaspoon Dried Cilantro, and 3/4 cup JB's Fat Boy Haug Waush Barbecue Sauce. You can tell by these ingredients this was going to be delicious, and it was! I started by washing ribs and patting them dry. Combined all the seasoning and mixed. Rub the seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with Barbecue Sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes. The combination of all the spices make a fantastic flavor for the Pork! A little heat and a little sweetness then with the added JB's Fatboy Haug Waush BBQ Sauce, PERFECT! The Pork came out flavorful and moist, another keeper recipe!

For side dishes I had Bob Evans Mashed Potatoes, Walmart Marketside Sugar Snap Peas, and Aunt Millie's Whole Grain Bread topped with I Can't Believe It's Not Butter. The Mashed Potatoes and Sugar Snap Peas are both prepared by heating in the microwave. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

Baked Barbecued Country-Style Ribs

Ingredients:

1 1/2 to 2 pounds Boneless Country-Style Ribs
3 teaspoons Cajun Seasoning
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Cumin
1 teaspoon Dried Cilantro
3/4 cup JB's Fat Boy Haug Waush Barbecue Sauce


Preparation:

Wash ribs and pat dry. Combine all the seasoning and mix. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/…

Dinner Tonight: Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/ Whole Grain Bread

Come on warm Spring time weather! Beautiful sunny but cool day out today but as usual starting tomorrow and going through part of Monday SNOW! How much, I've heard anywhere from 3" to 8" inches. Come on Mother Nature show us a little love! Anyway for dinner I prepared Velveeta/Kraft Cheesy Skillets Dinner Chili Cheese Mac, using Jennie - O Extra Lean Ground Turkey and added 1 can of Joan of Arc Light Red Kidney Beans.





As in all the Chessy Skillet Dinners the kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Turkey, and 1 can of Joan of Arc Light Red Kidney Beans. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 10 – 12 minutes and add the Velveeta Cheese and your ready for dinner. I’ll leave the instructions at the end of the post. It’s 380 calories and 28 carbs but you can lower the calorie count by using the Ground Turkey as stated above. The Ultimate Cheeseburger Dinner is very good but i think this is my new favorite. I really like the Chili Seasoning! Another one pan quick, easy, and delicious Velveeta/Kraft Dinner! I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.... and to all a good night!

 
Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets
Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets features creamy cheese sauce with pasta and premium seasonings. Make your family smile with ooey gooey Velveeta Cheesy Skillets.

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets:
Made with real cheddar cheese
Just add ground beef
Makes about 5 servings
Ready in about 20 minutes
Velveeta Cheesy Skillets Chili Cheese Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Chili Cheese Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve
Nutrition Facts
Velveeta – Cheesy Skillets- Chili Cheese Mac W/ 90% Lean Beef
Calories 380
Total Fat 16 g
Saturated 6 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 1 g Protein 27 g
Cholesterol 75 mg
Sodium 830 mg
Potassium 0 mg
Total Carbs 28 g
Dietary Fiber 2 g
Sugars 5 g

5 OZ. Buffalo Petite Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato,...

Dinner Tonight: 5 OZ. Buffalo Petite Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread

Windy and cold around here today. Laundry and cleaning filled the day. Then for dinner my favorite Bison or Buffalo Top Sirloin Steak. I prepared a 5 OZ. Buffalo Petite Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread, The Buffalo is from my favorite supplier, Wild Idea Buffalo.


It's so easy to prepare these Top Sirloin Steaks. They have a naturally mild sweet taste to them, all you need to do is season them with a Sea Salt and Pepper. I used McCormick Grinder Sea Salt and Black Peppercorn. Then I pan fried it in Canola Oil about 3 1/2 minutes per side. The cooking time wasn't long since it was 5 oz. Bison cooks faster no matter which way you prepare it because it's so much leaner than Beef. This one, like the others, didn't disappoint it came out a beautiful medium rare. I just love the taste of these!


I served it with sides of Sauteed Mushrooms, a Baked Potato, Sugar Snap Peas, and slices of Aunt Millie's Light Whole Grain Bread. I prepared the Mushrooms a little different. I seasoned them with Sea Salt, Roasted cumin,Parsley Flakes, Minced garlic, and Sour Cream. I added the Sour Cream as the Mushrooms were finishing up. It gave them some added flavor and thickened them up with a Light Sauce. The Sugar Snap Peas were leftover from last night's dinner so all I had to due was to warm them up a bit. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Dole's Chef Ready Diced Mano and Pineapple.    

Wild Idea Buffalo

Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.


Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!


http://wildideabuffalo.com/

Lemon-Baked Cod w/ Red Potato Wedges, Seasoned Blackeye Peas, and...

Dinner Tonight: Lemon-Baked Cod w/ Red Potato Wedges, Seasoned Blackeye Peas, and Whole Grain Bread

Well we had one last day of nice weather around here today, about 42 degrees and sunny. Over night they say we have our coldest weather of the year moving in, an Artic Cold Front! Upcoming days with his in the teens, Brrrr. Well it is Winter. Keeping it warm and cozy on the inside with a delicious Baked Fish Dinner, Lemon-Baked Cod w/ Red Potato Wedges, Seasoned Blackeye Peas, and Whole Grain Bread.


This is the first time I've prepared the Lemon Baked Cod and it's a keeper recipe! Easy to prepare and delicious!  To start mix I Can't Believe It's Not Butter and Lemon Juice. in another bowl, mix Flour, Light Salt and White Pepper. Dip fish into Butter mixture; coat Fish with Flour mixture. Then place Cod in ungreased square baking dish, 8x8x2 inches and pour remaining Butter mixture over Fish; sprinkle with Paprika. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with Parsley Sprigs and Lemon Slices if desired. The Butter and Lemon Juice gives the Cod an incredible flavor! This would go good with any mild fish. I left the complete recipe at the end of the post.

Cod, Butter Mixture, Seasoned Flour

For side dishes to go with the Cod I prepared Seasoned Blackeye Peas, Fried Red Potato Wedges, and Aunt Millie's Light Whole Grain Bread. The Seasoned Blackeye Peas are Margaret Holmes Brand, just heat and serve. I also used Simply Potatoes Red Potato Wedges that I skillet fried. Alight dessert tonight, one of my last Honey Bell Oranges with a couple of Honey Crisp Apple slices.  

Incredible Sauce!

Lemon-Baked Cod

Ingredients
1 lb Cod Fish Fillets
1/4 cup I Can't Believe It's Not Butter, melted
2 tablespoons Lemon Juice
1/4 cup all-purpose Flour
1/2 teaspoon Morton's Light Salt
1/8 teaspoon White Pepper
Paprika


Directions
*If fish fillets are large, cut into serving pieces.
*Mix butter and lemon juice.
*In another bowl, mix flour, salt and white pepper.
*Dip fish into butter mixture; coat fish with flour mixture.
*Place fish in ungreased square baking dish, 8x8x2 inches.
*Pour remaining butter mixture over fish; sprinkle with paprika.
*Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.


http://www.food.com/recipeprint.do?rid=135272

Red Snapper Fish Sandwich w/ Tofu Mac & Cheese

Dinner Tonight: Red Snapper Fish Sandwich w/ Tofu Mac & Cheese

A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.

I used a Red Snapper Fillet for my Fish. After rinsing the fillet off with water I patted the fillet dry with a paper towel. I then seasoned it with Sea Salt, Black Pepper, and Garlic Salt. Then rolled it in Progresso Italian Style Bread Crumbs. I pan fried it in Canola Oil about 3 minutes per side. Came out with a beautiful golden brown crust and moist and delicious! Served it on a Aunt Millie's Deli Style Whole Wheat Mini Sub Bun and topped with a slice of Borden Smoked Cheddar.

Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, and a Tablespoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Bob Evan's Glazed Apples.






Cheesy Tofu Shirataki Mac

Ingredients:
1 Bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 Tablespoon Kraft Shredded Parmesan
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real Turkey Bacon Bits (Optional)

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.

*Drain excess liquid. Dry thoroughly with paper towels.

*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds. Optional, sprinkle extra Shredded Parm Cheese and Turkey Bacon Bits on top before serving.

MAKES 1 SERVING

House Tofu Shirataki -  TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE 8oz.

Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku - a member of the yam family and tofu.
It is a healthy, uniquely textured noodle - that pleases people of all ages!

Nutrition Facts
Serving Size: 113g / 4.0oz
Servings per Container: 2
Per Serving
Calories 20
Fat Calories 5
Per Serving %DV
Total Fat - 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g %
Cholesterol - 0mg 0%
Sodium - 15mg 1%
Total Carb. - 3g 1%
Fiber Less Than 2g 9%
Sugars 0g

http://www.house-foods.com/tofu/tofu_shirataki.aspx

Steak and Cheese Hogies w/ Baked Fries

Today's Menu: Steak and Cheese Hogies w/ Baked Fries

Well after watching our mighty Cincinnati Reds season end this afternoon I made a dinner to cheer everyone up, Steak and Cheese Hogies and Baked Fries. I used a London Broil, weighed about 1 lb 3/4. I seasoned it with McCormick grinder Sea Salt and Black Peppercorn. I then heated a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.

Slice and Sautee the Onions and Mushrooms, set aside. Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.Pre heat your oven to Broiler. I used Aunt Millie's Whole Grain Deli Style Mini Sub Buns for the bread. Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the Muenster Cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.  In a small bowl, whisk together Greek Yogurt, Mayonnaise and Hot Sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices, onions, and roasted sweet red peppers. What a sandwich! The Steak and all the toppings make one fine dinner. I left the complete recipe at the end of the post.

I also baked some Alexia Shoestring Fries for a side. For dessert later a Jello Sugar Free Chocolate pudding topped with Cool Whip Free.


Steak and Cheese Hoagies

Ingredients

1 1/2 pound London Broil
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
1 tablespoon French’s Spicy Brown Mustard
1 teaspoon chopped Rosemary leaves
1/2 teaspoon Red Pepper Flakes
Aunt Millie Whole Grain Deli Mini Sub Buns
Sargento’s Muenster Cheese Slices, 1 slice per sandwich
1/2 cup Plain Greek Yogurt
1/4 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
1 tablespoon Frank’s Hot Sauce
5 Large Portabella Mushrooms, sliced and sauteed.
2 Onions, sliced and sauteed
1 jar Roasted Sweet Peppers

Directions

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.

2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.

* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside. Pre heat your oven to the broiler setting, to heat buns up.

4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices, onions, roasted sweet peppers.

Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

Dinner Tonight: Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

I made this for the first time over the 4th of July and couldn't wait to have it again, Progresso Kitchen Favorites Classic Lasagna. It was very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious again! Everyone really loves this. I’ve got a quick and easy way to have Lasagna now. The flavor was excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect. I had a side of Aunt Millie’s Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled Shredded Parmesan Cheese on it. Then I baked for 10 minutes until the the bread was toasted. For dessert later a Jello Sugar Free Chocolate Pudding.

 Progresso Kitchen Favorites Classic Lasagna

Directions
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella cheese (2 cups); nonstick cooking spray and foil. Sauce: Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork. Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.

Product Details
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated Parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Calcium 6%
Iron 4%

Banquet Homestyle Bakes Pizza Pasta w/ Baked Parm Bread

Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Baked Parm Bread

For dinner I prepared Banquet Homestyle Bakes Pizza Pasta with Easy Baked Parm Bread. I've had this a couple of times now and it's became one of my favorites. And why not it's got two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and Portobello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. Easily prepared and makes a hearty and delicious meal. The meal prepared by instructions is 280 calories and 46 carbs any additions are very little extra. I left the item description below.

I also made some Easy Baked Parm Bread. It's real easy and quick to make. Preheat your oven to 335 degrees. Then just take sliced Bread, I used Aunt Millie's Whole Grain, and butter both pieces completely. Then take Kraft Shredded Parmesan Cheese and sprinkle your bread with it. You can put the amount you want on of the Parm. Then bake it till the bread browns, I baked mine for about 10 minutes. You have your Easy Baked Parm Bread! I've this before using Shredded Mozzarella before which turned out real good. For dessert a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Banquet Homestyle Bakes Pizza Pasta

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



Stove Top:

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



Nutrition summary:
There are 280 calories and 46 Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.

Grilled Turkey and Swiss Cheese w/ Tomato Soup

Dinner Tonight: Grilled Turkey and Swiss Cheese Sandwich w/ Tomato Soup

A very simple but hearty dinner tonight. I had Grilled Turkey and Swiss Cheese Sandwich w/ Tomato Soup. I used Aunt Millie's Whole grain Bread topped with Oscar Mayer Carver Board Sliced Turkey, Sargento Ultra Thin Swiss Cheese, Amy's Organic Low Fat Cream of Tomato Soup. To grill the bread I used I Can't Believe It's Not Butter. Assembled the sandwich with a slice of Swiss, then Turkey, Kraft Reduced Fat w/ Olive Oil, and another slice of Swiss. Buttered the outside of the bread on bottom and top and grilled it in a small skillet till the cheese was starting to melt and bread was browned, flipped the sandwich one time.

The soup was Amy's Organic Low Fat Cream of Tomato. Love this soup! Great creamy flavor and only110 calories and 19 carbs. For dessert Breyer's Carb Smart Vanilla Ice Cream topped with Sliced Peaches. The Peaches are from South Carolina that we had frozen. These have got to be juiciest and most delicious Peaches i have ever had! We only have 1 bag left in the freezer so I'm going to enjoy these before their gone.


Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110     Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

http://www.amys.com/