Christmas Dinner

I'm preparing Christmas Dinner for me and Mom. It's our first Christmas without Dad and it's a bit sad but I'm trying to keep things upbeat for Mom. We're having Dinner for just the 2 of us but later in the afternoon or early evening there will be several people coming over so that will help her spirits. For our Dinner I prepared a 4 lb. Prime Rib, Mashed Potatoes, opened up a quart jar of the Canned Green Beans, and Baked some Hawaiian Rolls. Mom had a baked an Apple Pie and a Pecan Pie yesterday. Both were made using Splenda Sweetner. I'd like to wish each and every one of you along with your families a Very Merry Christmas! And to all a good night.....

Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

Dinner Tonight: Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn





For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin, Scrambled some egg Beater's Egg Whites, heated up 2 Johnsonville Turkey Breakfast Sausage links, and had my morning cup of Bigelow Decaf Green Tea. Rain and passing thunderstorms today with a high of 86 degrees. Did some house cleaning for part of the day. Then went out in the shed and replaced some shelf brackets, had a couple that were broke and the other ones were about to break. For Dinner Tonight; Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn.



When having Ribs I usually make my Crock Pot Pork Back Ribs, I changed it up today. I've seen
Curly's Ribs advertised and in the stores forever but had never tried them before tonight's Dinner. I bought a package of the Curly's Baby Back Ribs from the local Kroger the other day. First thing I liked was that these are a lot easier and quicker to prepare.








To prepare them, it couldn't be easier; The package instructions - Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Remove ribs from package and place on baking sheet; cover with foil. Bake 20-25 minutes.


I then I came across another way to bake them from the - Pass the Peas Please blog on blogspot, 

(http://passthegreenpeasplease.blogspot.com/2014/02/store-bought-favorite-curlys-hickory.html). Heat your oven to 300 degrees.  Line a rimmed cookie sheet with foil.  Place the ribs on the foil then cover the cookie sheet with foil.  Place in the oven and cook for 3 hours. I went with this way to preapre them. I always like the low and slow way to prepare food! For extra Sauce I used Jack Daniel's Honey Barbecue Sauce. For the last 1/2 hour of cooking time I pulled back the top foil and brushed on The Jack Daniel's BBQ Sauce across the top of the Ribs. Put the foil back on and finished cooking them.




The Ribs came out incredible! Tender, flavorful, and bursting with that BBQ flavor! So Curly's Baby Back Ribs is a very delicious and time saving way to have some Ribs! I had bought 2 packages of them, I have the other one in the freezer.












For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I just think Ribs and Mashed Potatoes were meant to be together. But being a Potato Lover I think Potatoes are meant for every meal!












For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of
Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.













Curly's Baby Back Pork Ribs

Curly’s Authentic Hickory Smoked BBQ products are always pulled, never shredded, for true restaurant quality. We start with the best cuts of meat—absolutely no fillers—then expertly smoke our pork, beef, chicken and ribs for hours so that you can enjoy the cuts you crave in minutes. Look for Curly’s at your local grocery store!
We expertly smoke our ribs for hours so you don’t have to. Enjoy a juicy and unforgettable flavor experience with Curly’s Ribs.

https://curlys.com/products

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans




To start my morning off I prepared a Poached Egg and served it on a toasted Healthy Life Whole Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. What a day outside today, 83 degrees and sunny! We were all wondering if Spring would ever get here, and I think it has. Had the 4 wheel cart out most of the day enjoying the weather. Then later on went over to spend some time with Dad, he wasn't up to power today. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.




On my last visit to Costco last week I had bought another package of the always delicious Tuscan Seasoned Pork Loin Medallions. They cut it fresh for me and seasoned it as I shopped. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a package out of the freezer and let it thaw overnight in the fridge.








To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it

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






To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6
minutes and serve, just as good as homemade, if not better.













Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan
and heat until heated through. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.











Pork Facts….

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

Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes and Green Beans

Dinner Tonight: Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes and Green Beans




To start my morning off I had a bowl Cheerios along with a cup of Bigelow Decaf Green Tea. We have some light rain in the morning and some thunderstorms and high wind in the afternoon, a high around 60 degrees. After I had my Cereal I went to McDonald's to pick up Breakfast for my Mom and Dad. Not a lot going on today so I caught up on some shows I had recorded. For Dinner tonight it was Comfort Food! I prepared a Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes, Green Beans, and Light Texas Toast.






I was already planning to have a Wild Idea Buffalo Steak this week but a couple of days ago I seen an episode of Pioneer Woman and she had a recipe for Ribeye Chicken Fried Steak. I knew I wanted to try it with my Buffalo Steak. I used a Wild Idea Buffalo 8 oz. Top Sirloin Steak. To make the dish I'll need; Buffalo Top Sirloin Steak, Cracker Meal Mix (made with Wheat Saltine Crackers), Flour, Cayenne Pepper, 2% Milk, Egg Beater's Egg Substitute, and Extra Light Olive Oil (for frying). The original recipe also has a recipe for the Gravy but I'm using a packet of Pioneer Peppered White Gravy. Look at the deep rich red look of the Buffalo Top Sirloin!



To prepare it; I placed the Top Sirloin between 2 pieces of plastic wrap and gently flattened it with
the smooth side of a meat mallet. Removed the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Next I  seasoned it with Morton's Lite Salt and Ground Black Pepper and set it aside.










Next I made the Cracker Meal. I used 10 of the Kroger Brand Wheat Saltine Crackers. Put them in a Hefty Zip Lock Plastic Bag and crushed them up. Then in a shallow dish, stirred together the Cracker Meal, Flour, Cayenne and some Salt. In another shallow dish, whisk together the Milk and Eggs.










I dredged my Top Sirloin in the Flour Mixture, shaking off any excess. Now dip it into the Egg Wash, letting any extra drip off. Returned the Steak to the Flour Mixture and coated it well. Put onto a plate and it it rest.












Finally I heated a 1/4 inch of Olive Oil in a Cast-Iron Skillet over medium heat. When hot, I fried the Steak until golden brown, 2 minutes per side and 3 minutes a side in a 400 degree oven. Drain on paper towels and keep warm until it was ready to serve.











First time Chicken Frying a Buffalo Steak and it turned out delicious! The Cracker Meal gave a great crust while keeping the Steak at Medium Rare! That added touch of the Cayenne Pepper was perfect, added that little taste of heat. Topped it with some Peppered White Gravy, and Gravy makes makes everything better! I love my Steak, but this was one of the best Steak Dinners I've had in quite sometime. Wild Idea Buffalo Steaks are the best bar none! I left the original recipe along with the web link at the end of the post.






For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also heated up a can of Del Monte Cut Green Beans and baked a slice of New York Bakery Light Texas Toast. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.












Wild Idea Buffalo – 8 oz. Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak









Pioneer Woman - Chicken Fried Steak

Ingredients

Steak:
Four 10-ounce boneless rib-eye steaks
Kosher salt and freshly ground black pepper
1 cup cracker meal
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/4 cup whole milk
2 large eggs
Canola oil, for frying

Gravy:
1/3 cup all-purpose flour, plus more if needed
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

Directions
1 - For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet. Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Repeat with the remaining steaks. Generously season with salt and pepper and set aside while you set up the breading station.

2 - In a shallow dish, stir together the cracker meal, flour, cayenne and some salt. In another shallow dish, whisk together the milk and eggs.

3 - Dredge a steak in the flour mixture, shaking off any excess. Now dip it into the egg wash, letting any extra drip off. Return the meat to the flour mixture and coat it well. Put onto a baking sheet while you coat the rest.

4 - When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat. When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side. Drain on paper towels and keep warm.

5 - For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.

6 - Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.

7 - Serve the steaks with the gravy.
https://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-2-3504898

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite)







I was starving this morning so I wanted a full Breakfast! So for Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast! Did some yard work before the rains moved in for the day. For Dinner tonight – Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite).




I purchased a 1/2 Rack of Pork Loin Back Ribs from Meijer yesterday and having them for Dinner tonight. Mom and Dad wanted Steak from the Outback Steakhouse, so I placed a delivery order for them for their Dinner.













Last night before I went to bed I put half rack in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.












Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the rack in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!









After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They're that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.




For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a couple of slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.












Pork Back Ribs - Pork ribs are a cut of pork popular in North American and Asian cuisines. The

Baby back ribs served with fries and cornbread

ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them "cheater racks".
https://en.wikipedia.org/wiki/Pork_ribs

Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread

Dinner Tonight: Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread






For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I had Breakfast I went to McDonald's to pick up Breakfast for Mom and Dad. Mostly cloudy and 83 degrees today. We had to have dad at the doctor's office at 2:00, just for a follow up visit. For dinner tonight something new, a Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread.




I had been wanting to try the Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST for sometime now and they had them on sale so I grabbed one! I'm preparing from a recipe that's from Wild Idea Buffalo, WET AGED SIRLOIN TIP ROAST. To prepare it I'll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme Leaves, Swanson Cooking Beef Stock, Red Wine, and Blue Bonnet Light Butter.









There is 2 ways you can prepare it according to the recipe. I chose the Method Two: Low and Slow. To start I preheated the oven to 210°. Then I placed the roast in a heavy roasting pan and placed it in pre-heated oven. Roasted at 210° for 30 minutes. Then reduced the heat to 190° and continue to roasting for 5 hours.











Remove the roast from oven and place it  on a platter, cover with foil and allow the roast to rest for about 10 minutes. While the roast is resting place the roasting pan on the stovetop over medium high heat. Stir in the stock and wine scraping up the bits for the bottom of the pan. Bring it to a boil, then reduce the heat to medium and allow au jus to reduce to about 1 cup.  Whisk in the butter and season to taste. While au jus is reducing, slice roast thin. Serve with the au jus, and enjoy! This roast was well worth the wait! Just incredible flavor and so tender. And the added au jus was perfect! When you get a chance you have to try the Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST along with the WET AGED SIRLOIN TIP ROAST recipe.

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have
these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.








I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.










WET AGED SIRLOIN TIP ROAST

The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts.  The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.

Ingredients:
1 - 3 pound Sirloin Tip Roast

2 - tablespoons olive oil
1 - tablespoon sea salt
1 - tablespoon black pepper
2 - teaspoons onion powder
2 - teaspoons garlic powder
1 - teaspoon thyme leaves
1 - cup buffalo stock or organic beef stock
½ - cup red wine
2 - tablespoons butter

Preparation:

1)   Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.

2)   Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.

3)   Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.

Cooking Options:

Method One – Hot & High, then Low & Slow

1)   Preheat oven to 500°.

2)   Place roast in a heavy roasting pan and place in the oven for 12 minutes.

3)   After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.

4)   Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.

5)   Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup.  Whisk in butter and season to taste.

6)   While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm
the outside of the roast.  Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.

Method Two: Low and Slow

1)   Pre-heat oven to 210°.

2)   Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.

3)   Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.

4)   While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup.  Whisk in butter and season to taste.

5)   While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
https://wildideabuffalo.com/blogs/recipes/54396097-wet-aged-sirloin-tip-roast






Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST

The sirloin tip roast is a tender, mouth-watering cut that's perfect in the oven or crock-pot, and makes
an excellent pot roast. Other options: cut our Bison Roast into bite-sized pieces for kebabs or into portion-sized steaks for Swiss Steak. No matter how you prepare Wild Idea Buffalo's Sirloin Tip Roast you'll find it a perfect entree for a feast. Taken from the loin primal, this roast is incredibly versatile. Each roast is 3 lbs.
https://wildideabuffalo.com/collections/monthly-special/products/sirloin-tip-roasts

Roasted Garlic and Cracked Black Pepper Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Roasted Garlic and Cracked Black Pepper Pork Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Texas Toast







For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Mostly sunny and a high of 75 degrees, a beautiful Fall Day! Got some housework done inside and then got the cart out to do a little yard work. Rode around the neighborhood and down by the lake . For Dinner tonight I prepared a Roasted Garlic and Cracked Black Pepper Pork Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Texas Toast.



Hard to beat a good Pork Roast Meal! I’m using a Smithfield – Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin. Kroger had them on sale again so I picked one up. It comes already seasoned, Roasted Garlic and Cracked Black Pepper. I just added a bit of McCormick Grinder Sea Salt.










To prepare it I preheated the oven at 425 degrees. I then took a small roast pan and sprayed it with
Pam Cooking Spray and 1/2 tablespoon of Extra Light Olive Oil. As I said the Roast is already seasoned with Roasted Garlic and Cracked Black Pepper, I lightly Salted it with some McCormick Grinder Sea Salt. I then baked until I had an internal temperature of 150 degrees, a total of about 31 minutes. Seasoned perfectly, excellent taste, and very moist!







To go with the Pork Tenderloin you always have to have Mashed Potatoes! I prepared some Bob
Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.












Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. One delicious meal tonight. I also baked a slice of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.









Smithfield – Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin

Nutrition Facts

Serving Size 4 oz
Amount Per Serving
Calories: 110 Calories from Fat:
% Daily Value*
Total Fat 2.0g 3%
Saturated Fat .5g 3%
Trans Fat 0.0g
Cholesterol 55.0mg 18%
Sodium 190.0mg 8%
Total Carbohydrate 3g
Dietry Fiber 1g
Sugars 0.0g
Protein 19.0g
http://www.smithfield.com/products/marinated-pork/peppercorn-garlic-marinated-fresh-pork-tenderloin/

Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans,.......

Dinner Tonight: Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, Chicken Gravy,and Baked Buttermilk Biscuits







For Breakfast this morning I had a Breakfast Sandwich using a Pillsbury Buttermilk Biscuit and

Smithfield Anytime Sliced Ham. Just baked the Biscuits and fried up a few slices of the Ham and made my Sandwich! Love Breakfast Sandwiches. Not quite as hot today, 84 degrees, but still humid out. Right after Breakfast I got the leaf blower out and cleaned off the deck and driveway areas. Afterward I got the Crock Pot ready to make tonight's meal, more on that below. After Lunch I went up to see Dad at the hospital. He's feeling and getting better but it looks as though he may have to go to a rehab center, still hoping he can come straight home. For Dinner tonight I prepared Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, Chicken Gravy,and Baked Buttermilk Biscuits

Got the Crock Pot out to make tonight's meal of Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, and Baked Buttermilk Biscuits. To start the Chicken I'll need the following; Small Crock Pot, Crock Pot Liners, Boneless and Skinless Chicken Breasts, Morton's Lite Salt, Ground Black Pepper, Garlic Salt, Litehouse Poultry Seasoning, Water, and Lemon Juice.





To start I got the Crock Pot out and put in a Reynold's Plastic Crock Pot Liner. I then sprayed it with

Pam Cooking Spray and added 3 dashes of water to it. I added just enough Water to keep the Chicken moist. Put the lid on it and turned it to Low Heat. So as the Crock Pot was warming up I seasoned the Chicken Breasts. I bought the Chicken Breasts from Meijer yesterday. I like Meijer Chicken, always nice full Breasts. I washed them off in Cold Water and patted them dry with a paper towel. I then seasoned the Chicken with the Morton's Lite Salt, Ground Black Pepper, Garlic Salt, and Litehouse Poultry Seasoning. Patted the Seasoning in and set the Breasts aside. Let the Breasts sit for 5 minutes and added them to the preheated Crock Pot. I arranged the chicken breasts in the bottom of the Crock Pot, making sure not to overlap them. I then took a little Lemon Juice and added to the top of Chicken Breasts. Put the lid on it and let it cook!

I cooked the Chicken Breasts on Low Heat for 7 hours and when it was time to take it out it practically fell apart! The Seasoning was perfect on the Chicken and the Chicken was super moist. I set the Chicken aside and finished cooking the rest of the Dinner. I first preheated the oven on 425 degrees, for the Buttermilk Biscuits.









As the Chicken was finishing up in the Crock Pot I started making the rest of the Dinner. I started
making the Mashed Potatoes. I used Bob Evan’s Mashed Potatoes. Just microwaved for 6 minutes and serve, just as good as homemade, if not better.

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

I also made some Chicken Gravy. I had a jar of the Heinz Chicken Gravy that I used. Just emptied the jar into a small sauce pan and heated it on low, stirring often until heated through.







Finally I baked some Bisquick Buttermilk Biscuits. First time making these, I mainly made them for Mom because she loves baked Bread and Biscuits. I had already preheated the oven on 425 degrees. I used a package of Bisquick Buttermilk Complete Biscuit Mix. In a mixing bowl I added a 1/3 of a cup of the Mix and added a 1/2 cup of Water and stirred until it was soft dough. I then got a small baking sheet lined it with foil and sprayed a light coat of Pam Cooking Spray on it. Next I dropped the Dough by the spoonful onto the cookie sheet. I baked them for about 10 minutes, until golden brown! This made really good Biscuits. Cut the Biscuits in half and added a bit of Butter to them.

To serve the Chicken I took a tablespoon of the Chicken Gravy and put it in a plate. Put the Chicken Breast in the Gravy and served. Added some of the Gravy to the Mashed Potatoes also. Excellent Dinner! We also made Dad a plate of everything and took it to him at the hospital. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.












Bisquick Complete Buttermilk Biscuits Mix

Create tasty baked treats with Bisquick Complete Buttermilk Biscuits Mix. It is easy to prepare by just adding water. The 7.5-oz Betty Crocker biscuit mix contains enough for 6 biscuits.

Bisquick Complete Buttermilk Biscuits Mix:

* Just add water.
* Ready in 15 minutes.
* Kosher.
* Makes 6 biscuits.
* Package contains 7.5 oz of biscuit baking mix.

Ingredients:
Ingredients: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Buttermilk, Dextrose.
Directions:
Instructions: Prep time: 2 minutesBake time: 11 minutesYou Will Need: Cup Water1. Heat oven to 450F (or 425F for dark or nonstick cookie sheet). Lightly grease cookie sheet (or use cooking spray).2. Stir Biscuit Mix and water until soft dough forms. Drop dough by spoonfuls onto cookie sheet.3. Bake 8 to 11 minutes or until golden brown. Immediately remove from cookie sheet.Makes six 3-inch or eight 2-inch biscuits.High Altitude (3500-6500 ft): Bake 710 min.