Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

Dinner Tonight: Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans





Cold morning out there again, 27 degrees! But it was another cool and sunny Fall day out. Started off my day with a Egg White Scrambled Egg on a toasted Healthy Life Whole Grain English Muffin. Also I had some Eckrich Turkey Sausage Links and a cup of Bigelow Decaf Green Tea. Not a bad way to kick start my day! Did a couple of loads of laundry for Mom and cleaned up some leaves outside. After that it's Sunday and it's NFL Football for the rest of the afternoon! For dinner tonight I prepared a Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans.






I rarely use Beef anymore but when I do it's usually my absolute favorite Cubed Steak, Meijer Cubed

Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found by far. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy. I'll have the other half for breakfast in the morning.





For one side I prepared Fried Polenta. It’s been a while since I had Polenta so when I was at Jungle

Jim’s Market my last visit I picked a roll up. I use Frieda’s Organic Traditional Polenta. it comes in a roll, so all you have do is slice it and then prepare it the way you want. To make it I’ll need Egg Beater’s, Progresso Italian Style Bread Crumbs, Kraft Reduced Fat Grated Parmesan Cheese, and Extra Virgin Olive Oil. To prepare it just lightly coat the slices in the Egg Beater’s and gently shake off the excess. Then dip each slice in the bowl of bread crumbs and coat well. Then I fried the slices, heated the Extra Virgin Olive Oil about 1/4″ deep in a skillet and fry the slices for 2-3 minutes on each side. They fry up golden brown with a nice crust, flavorful, and a moist center.





Then for another side I opened up a small can of Bush’s Vegetarian Baked Beans. I had tried these in a dish I prepared 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, becoming my favorite real quick. A simple but delicious dinner tonight! For dessert later a Jello Sugarless Dark Chocolate Mousse Cup.





Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a

meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.






Frieda’s Organic Polenta

Description
* Polenta is an ancient corn meal dish that is very popular in Italian and Mediterranean cuisines.

Frieda’s Organic Polenta is pre-cooked – simply heat and enjoy. Flavors include:

Traditional, Green Chile & Cilantro, Basil & Garlic, Sun Dried Tomato & Garlic, and Mushroom & Onion.
* Our polenta is vegan and non-GMO.
Quick Usage Ideas
* Slice polenta and broil, pan heat or microwave for individual appetizers, use instead of pasta with sauces, or layer with grilled vegetables and cheese for polenta lasagna.
Healthy Highlight
* All varieties of Frieda’s Organic Polenta are gluten-free!
Selection & Storage
* Code dated for freshness. Shelf-stable at room temperature before opening. Refrigerate once opened and use within 3 days. Not suitable for freezing – causes polenta to separate.

http://www.friedas.com/organic-polenta/

Cubed Steak Sandwich w/ New Potatoes

Dinner Tonight: Cubed Steak Sandwich w/ New Potatoes




Just a flat out beautiful Summer's Day out today! Got a whole night's sleep and feel good today, a lot better than yesterday. After Breakfast I ran Mom to Walmart and the bank. Back home did a few things around the house and then got the cart out to enjoy the day! Sunshine and a high in low 70's, incredible weather for August! For dinner tonight I prepared a Cubed Steak Sandwich w/ New Potatoes.






I used my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found or had. It’s about the only Beef I ever have, normally I have Buffalo, Fish, Chicken, or Pork. I had these in the freezer so I laid them in the fridge overnight to thaw. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie, using the other one for breakfast in the morning. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie's Whole Grain Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy.




For a side I reheated the Del Monte Whole New Potatoes up. Leftover from last night's meal. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a

meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Cubed Steak Sandwich w/ Baked Potato and Green Beans

Dinner Tonight: Cubed Steak Sandwich w/ Baked Potato and Green Beans

Rainy and humid day out there. Dad started his in-home rehab today. A therapist came over and ran him through different exercises. They gave him a list of exercises to do but he'll never do them, that's always the problem. Had to go to Kroger needed some Milk and Bread. Came home and took Mom's car to the shop to have new windshield wipers put on, much needed too. For dinner tonight I prepared a Cubed Steak Sandwich w/ Baked Potato and Green Beans







I used my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up

a package or two. The best Cubed Steak I have ever found or had. It’s about the only Beef I ever have, normally I have Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy.




For a side I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Topped with I Can't Believe it's Not Butter. Then I also reheated some leftover Green Beans from last night's dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.




Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.





In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Cubed Steak Sandwich w/ Baked Fries

Dinner Tonight: Cubed Steak Sandwich w/ Baked Fries

Another day of high humidity with a lot of rain today. Had a bout with the Phantom Pains overnight and didn't get a whole lot of sleep, finally let up early this morning. Caught up on some sleep during the afternoon. Those pains really take it out of me, sure wish they would come up with a cure or a way to stop them. Mom is having dinner with Dad tonight at the rehab unit tonight. So for my dinner tonight its a Cubed Steak (Topped with Mushroom Brown Gravy) Sandwich w/ Baked Fries.






I very rarely use Beef but when I do I use my absolute favorite, Cubed Steak from Meijer. The best Cubed Steak I have ever found or had. They’re good size patties so I was able to cut them in half and get 2 meals out of 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie’s Reduced Calorie Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy, what a Sandwich! I also baked a serving of the Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Then for dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Cubed Steak Sandwich w/ Baked Fries

Dinner Tonight: Cubed Steak Sandwich w/ Baked Fries

A lot of rain the past day or so, we even have a Flood Alert issued for the County. Did get a break from the rains in the afternoon though and the sun even came out for a while. Cool down coming in the morning, low of 36 degrees. Found a new recipe I'm going to be trying for Saturday. Stopped by Meijer and Kroger to pick up some items to prepare it with and the home. For dinner tonight its a Cubed Steak (Topped with Sauteed Mushrooms) Sandwich w/ Baked Fries.








I used my absolute favorite Cubed Steak, Meijer Cubed Steak. The best Cubed Steak I have ever found or had. I purchased some earlier last year and been buying them ever since! It’s about the only Beef I ever have, normally it’s Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie’s Reduced Calorie Hamburger Bun and topped it with some Sauteed Mushrooms.








I also baked a serving of the Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Then for dessert later/snack later, sliced Cracker Barrel 2% Cheese with Ritz Whole Wheat Crackers.







Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Cubed Steak Sandwich w/ Baked Fries

Dinner Tonight: Cubed Steak Sandwich w/ Baked Fries








Not a bad day out today. Still windy but sunny and in the 50's though. Maybe more snow coming tomorrow. I actually got my first full night of sleep for the first time in quite a while. Feeling a lot better today, glad the sinus infection ran its course! Went to the store for Mom and picked up a few things for her. For dinner tonight its a Cubed Steak Sandwich w/ Baked Fries.

 I used the Meijer Cubed Steak. The best Cubed Steak I have ever found or had. I purchased some earlier last year and been buying them ever since! It’s about the only Beef I ever have, normally it’s Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie's Reduced Calorie Hamburger Bun and topped it with some Sauteed Mushrooms.









I also baked a serving of the Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Then for dessert later, while curled up in my favorite chair watching the classic movie "The Natural", a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.








Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries



You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g





http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Cubed Steak w/ Baked Potato and Green Beans

Dinner Tonight: Cubed Steak w/ Baked Potato and Green Beans







The forecast went from around 1" of snow for this Afternoon till Saturday Morning to anywhere from 2"-4". Then a possible 1"-2" Saturday Afternoon. But they're also saying by next Thursday a high of 60 degrees! Come on Spring Weather! For dinner tonight I prepared Cubed Steak w/ Baked Potato and Green Beans.

While at Meijer a while back I came across the most tender and delicious Cubed Steak I had ever had. I've been buying them ever since! It's about the only Beef I ever have, normally it's Buffalo, Fish, Chicken, or Pork.  They're  good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.








For one side I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can't Believe It's Not Butter. Then I heated up a can of Del Monte Cut Green Beans and I had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans

Dinner Tonight: Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans

Warming up around here, up to 9 degrees this morning! We have a few inches left on the ground and they say starting tonight into tomorrow night we have another 3 or 4 inches on the way. Got out again running a couple of errands and back home. Dinner tonight; Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans.







I normally don't eat Beef but I'm making an exception tonight. While at Meijer came across some beautiful looking Cubed Steak. They looked too nice to pass up so I picked a package. They come 2 to a package, so it was one for dinner and one for the freezer. They were good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.







For a side dish I heated up some Bob Evan's Mashed Potatoes, just microwave for 6 minutes total. Then I also made some Pioneer Peppered White Gravy, that I used to put on the Mashed Potatoes and Cubed Steak. I also heated up a small can of Del Monte Cut Green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.








Cube Steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat

tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term "minute steak" is also used in the United Kingdom, where the term "cube steak" is little known.




Beef Cuts














Beef cut: Round
Steak type: Cube Steak