Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans

Dinner Tonight: Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans






For Breakfast I baked a small can of Pillsbury Grand Biscuits. I made a Breakfast Sandwich out of

them using Boar's Head Deluxe Ham and a 1/2 slice of Kraft Sharp Cheddar. Very good, just wish there was some lower calorie and lower carb Biscuits out there. After Breakfast I did a load of laundry for Mom. Then some outside sprucing up! Got the trusty leaf blower out and cleaned out around the house. Got the cart out and went around the house spraying for weeds. Then repaired the Flag stand we have on the wooden deck, and got the American Flag out and displayed. Then I trimmed up the vines alongside the driveway.  Nice day to be out, about 82 and sunny with lower humidity! For dinner tonight I prepared Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans.





I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a
small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these!





For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix

and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had tried these a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Healthy Life Dark Fudge Swirl Frozen Yogurt.









PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked

* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/





BUSH’S® VEGETARIAN BAKED BEANS
Looking for full flavor in delicious baked beans minus the meat? Try our Vegetarian Baked Beans. We slow cook tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. Try them in Reduced Sodium!

Every 1/2 cup serving of BUSH’S® Vegetarian Baked Beans is loaded with 6 g of protein and 5 g of fiber. Don’t worry, these tasty beans are also gluten-free, cholesterol-free and even fat-free!

NUTRITION
Serving Size: 1/2 cup (130g)

Calories 130
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.bushbeans.com/en_US/product/vegetarian?&cid=ps:google:Branded-New:Vegetarian

5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans

Dinner Tonight: 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans






Cloudy morning turned into a sunny afternoon and it warmed up to about 60 degrees! Made a Chili Omelet for Breakfast this morning. Using my Crock Pot 3 Bean Buffalo Chili and Egg Beater's Egg Whites, also sprinkled some fresh shredded Smoked Goda on top of it. A very good start to the day! After Breakfast I started a load of laundry for Mom. Next it was Christmas Present delivery day. I dropped off gifts and candy to a few friends. Love the Spirit of Christmas! Back home did a few things around the house and finished up the laundry. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans. The trio of Steak, Potatoes, and Beans make one delicious meal!





I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.






I had picked a bag of Ore Ida Mini Tater Tots at Kroger a while back. Who doesn't like Tater Tots, love these things!  Just bake at 425 degrees for about 15 minutes and done! The tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup.

Then for another side dish I prepared a small can of Bush’s Vegetarian Baked Beans. First time I
prepared these I fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming one of my favorite sides real quick. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.








Wild Idea Buffalo – 5 oz. 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.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

Turkey Meatloaf Sandwich and Baked Fries

Dinner Tonight: Turkey Meatloaf Sandwich and Baked Fries




My dad's back in the hospital. We had to take him last night after dinner, trouble with breathing
again. He had a lot water built up again around his lungs, he's doing a lot better today since they have the water out. Hopefully he'll be home tomorrow. I was up at the hospital for some of the morning and back home cleaned house and got all the leaves from the carport and driveway. All done with everything and got the cart out to enjoy the rest of the day. Beautiful out, sunny and about 78 degrees! Started off in the 40's again. For dinner tonight its leftovers!  I prepared a Turkey Meatloaf Sandwich and Baked Fries.




Had plenty of Turkey Meatloaf and Baked Beans leftover from last night's dinner and I wasn't going to let it go to waste! So I reheated everything, Meatloaf and Beans. I then sliced the Meatloaf, used 3 slices for the sandwich. Served the Meatloaf on a Kroger Lite Wheat Hamburger Bun and topped the Meatloaf with some of the Baked Beans and just a bit of Jack Daniel's Honey Smokehouse BBQ Sauce. Last night's delicious meal has turned into tonight's delicious meal! Makes one heck of a Sandwich. I also baked some Ore Ida Crinkle Fries for a side. For dessert later a Jello Sugar Free Dark Chocolate Mousse. Below I've left the recipe for the Turkey Meatloaf and Baked Beans.


Mini Turkey Meat Loaves and Baked Beans

To make the Beans I’ll need; 4 slices Jennie – O Turkey Bacon (chopped into 1-inch pieces), 1 large

can (22 to 28 oz.) spicy barbecue-flavor baked beans (I used Bush’s Vegetarian Fat Free Baked Beans), 4 scallions (whites and greens chopped), and Pepper.


Then for the Turkey Meatloaf I’ll need; 1 cup seasoned stuffing cubes (whizzed into crumbs in food processor), 2% Milk (for moistening breadcrumbs), 1 pound Jennie – O Extra Lean Ground Turkey Breast, Sea Salt, 1/4 cup flat-leaf parsley (finely chopped) plus more for sprinkling, 1 Egg, 3 – 4 tablespoons Hunt’s Ketchup, 3 – 4 tablespoons grated onion (grate over the meat to catch the juice), About 2 tbsp. Worcestershire Sauce, 2 rounded tbsp. spicy mustard, 2 tablespoons fresh thyme (chopped), 2 tablespoons fresh sage (chopped), 2 tablespoons extra virgin olive oil, 1/2 rounded tbsp. (packed) Splenda brown sugar, and 2 large cloves garlic (chopped).


Preheat the oven to 450°. Okay, to prepare the Beans part of the meal. Heat a small skillet over

medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.


For the Turkey Meatloaf; In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 30 to 35 minutes. Top with more parsley and serve! Another delicious recipe from Rachael Ray! The Beans and Meatloaf are perfect together. Good BBQ and Smokey flavor to it. Another one of those Keeper Recipes! I’ve left the original recipe and web link at the end of the post.


By using Jennie – O Turkey Bacon I saved 5 calories per slice for a total of 20 calories, using the

Bush’s Vegetarian Fat Free Baked Beans instead of the Baked Beans I saved 10 calories and 10 grams of fat per serving, and the Jennie – O Extra Lean Ground Turkey Breast saved 43 calories and 9 grams of fat. So in all I cut 73 calories and 19 grams of fat by using these 3 items!












Mini Turkey Meat Loaves and Baked Beans

Ingredients
4 slices lean, smoky bacon, chopped into 1-inch pieces

1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans

4 scallions, whites and greens chopped
Pepper
1 cup seasoned stuffing cubes, whizzed into crumbs in food processor
Milk, for moistening breadcrumbs
1 pound ground turkey (white-and-dark-meat blend)
Salt
1/4 cup flat-leaf parsley, finely chopped, plus more for sprinkling
1 egg
3 – 4 tablespoons ketchup
3 – 4 tablespoons grated onion (grate over the meat to catch the juice)
About 2 tbsp. Worcestershire sauce
2 rounded tbsp. spicy mustard
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons olive oil
1 rounded tbsp. (packed) brown sugar
2 large cloves garlic, chopped

directions
Preheat the oven to 450°.
1 – Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.
2 – In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 20 to 25 minutes. Top with more parsley.

 http://www.rachaelraymag.com/recipe/mini-turkey-meat-loaves-and-baked-beans/

Mini Turkey Meat Loaves and Baked Beans

Dinner Tonight: Mini Turkey Meat Loaves and Baked Beans

A cool but beautiful morning out. It was about 45 degrees this morning when I went out to get the morning paper. After a light Breakfast I headed to Kroger for a few items I needed to prepare tonight's dinner. Back home gave Mom a hand with her laundry and then on to some house cleaning, inside and out. For dinner tonight a new recipe from Rachael Ray's Every Day Magazine. Tonight its Mini Turkey Meat Loaves and Baked Beans.







Came across this one from the latest issue of Every Day with Rachael Ray Magazine. Baked Beans and Turkey Meat Loaf in one dish, I was sold! To make the Beans I'll need; 4 slices Jennie - O Turkey Bacon (chopped into 1-inch pieces), 1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans (I used Bush's Vegetarian Fat Free Baked Beans), 4 scallions (whites and greens chopped), and Pepper.







Then for the Turkey Meatloaf I'll need;  1 cup seasoned stuffing cubes (whizzed into crumbs in food

processor), 2% Milk (for moistening breadcrumbs), 1 pound Jennie - O Extra Lean Ground Turkey Breast, Sea Salt, 1/4 cup flat-leaf parsley (finely chopped) plus more for sprinkling, 1 Egg, 3 - 4 tablespoons Hunt's Ketchup, 3 - 4 tablespoons grated onion (grate over the meat to catch the juice), About 2 tbsp. Worcestershire Sauce, 2 rounded tbsp. spicy mustard, 2 tablespoons fresh thyme (chopped), 2 tablespoons fresh sage (chopped), 2 tablespoons extra virgin olive oil, 1/2 rounded tbsp. (packed) Splenda brown sugar, and 2 large cloves garlic (chopped).







Preheat the oven to 450°. Okay, to prepare the Beans part of the meal. Heat a small skillet over
medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.







For the Turkey Meatloaf; In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 30 to 35 minutes. Top with more parsley and serve! Another delicious recipe from Rachael Ray! The Beans and Meatloaf are perfect together. Good BBQ and Smokey flavor to it. Another one of those Keeper Recipes! I've left the original recipe and web link at the end of the post.




By using Jennie - O Turkey Bacon I saved 5 calories per slice for a total of 20 calories, using the

Bush's Vegetarian Fat Free Baked Beans instead of the Baked Beans I saved 10 calories and 10 grams of fat per serving, and the Jennie - O Extra Lean Ground Turkey Breast saved 43 calories and 9 grams of fat. So in all I cut 73 calories and 19 grams of fat by using these 3 items!

I also reheated some leftover Pillsbury Rustic French Bread that I had baked for dinner last night. For dessert later a bowl of Del Monte Sliced Peaches.





Mini Turkey Meat Loaves and Baked Beans

Ingredients
4 slices lean, smoky bacon, chopped into 1-inch pieces
1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans

4 scallions, whites and greens chopped
Pepper
1 cup seasoned stuffing cubes, whizzed into crumbs in food processor
Milk, for moistening breadcrumbs
1 pound ground turkey (white-and-dark-meat blend)
Salt
1/4 cup flat-leaf parsley, finely chopped, plus more for sprinkling
1 egg
3 - 4 tablespoons ketchup
3 - 4 tablespoons grated onion (grate over the meat to catch the juice)
About 2 tbsp. Worcestershire sauce
2 rounded tbsp. spicy mustard
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons olive oil
1 rounded tbsp. (packed) brown sugar
2 large cloves garlic, chopped

directions
Preheat the oven to 450°.
1 - Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.
2 - In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 20 to 25 minutes. Top with more parsley.

http://www.rachaelraymag.com/recipe/mini-turkey-meat-loaves-and-baked-beans/