Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans / Diced Potatoes

Dinner Tonight: Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

Ohh baby it's Cold Outside! The temperature was around 7 degrees but the windchill was minus 7! So for Breakfast on this cold morning I prepared a Ham and Cheese Omelet. I made the Omelet with 2 Eggs, Meijer Diced Ham, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can't Believe It's Not Butter. Topped it off my morning cup of Bigelow Decaf Green Tea, which tasted real good in this Winter weather.








Outside we only had a high of 16 degrees but the windchill kept it around 7 degrees. Staying in today, so I baked a few loaves of Pillsbury Nut quick Bread. Then I hit the closet in my bedroom that looked more like a dump! Straightened that up and got my Winter coats Sweats out of our storage closet. Washed a few of the Pullovers and Sweaters. For Dinner tonight I prepared some Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes.






While at Kroger yesterday I seen they had more of that huge Freshwater Shrimp, and just can't pass those up! To prepare them I rinsed them off in cold water and removed the shells, they were already deveined. Then I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time a while back and really like the coating it gives the Shrimp.









Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled

shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared.

For another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread, for Mom and Dad. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.











Green Giant® Extra Sweet Corn-on-the-Cob Mini Ears

2 mini-ears of extra sweet corn-on-the-cob. Picked at the Peak of Perfection®, Kosher

Instructions: Cooking Directions: Stove-Top: 1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat. 2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs. Microwave: 1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish. 2. Cover; microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook. Caution: Hot! Avoid steam! Remove from water with tongs. Cook 2 ears 6 to 12 minutes. Cook 4 ears 10 to 16 minutes. Cook 6 ears 12 to 18 minutes. Cook 8 ears 14 to 20 minutes., Keep frozen.

Nutrition Facts
Serving Size61G
Servings Per Container12
Amount Per Serving
Calories50
Calories From Fat5
% Daily Value
Total Fat0.51
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium0 Mg0
Total Carbohydrate9 G3
Dietary Fiber2 G7
Sugars4 G
Protein2

Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and...

Dinner Tonight: Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and Sliced Carrots

A cold morning to start the first day of Winter, but a high around 40 for the afternoon with a little sunshine! Made Mom and Dad Breakfast this morning before they left for Church. Dad rarely gets out anymore, breathing problems and he has trouble walking. So it was good to see they were able to get out. While they were out I gave the Kitchen a good cleaning and other house cleaning. Then an afternoon of some NFL Football. For dinner tonight I prepared a Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and Sliced Carrots.

I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – 16 oz. Bone-In Buffalo Ribeye Steaks,  And what a beautiful cut of meat these Ribeye are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I preheated the oven on 400 degrees. I then rubbed the Ribeye with a light coat of Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. To start I  pan fried it, using a Cast Iron Skillet on medium heat about 3 minutes per side. Then I put the Skillet in the oven and roasted it until it had internal temperature of 150 degrees for a medium rare, and it came out perfect. After removing it from the oven I put the Ribeye on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal, I’ll have the leftover for breakfast or lunch tomorrow. Love that Buffalo!






For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Del Monte Sliced Carrots and baked the remaining Sour Dough Mini Boule Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn, hadn't had that in a while.

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.


http://wildideabuffalo.com/











The Cheyenne River Gift Bundle

Our 100% grass-fed, mouthwatering Buffalo Steaks, paired with our 95% lean Ground Buffalo and our all new, nitrite free, skinless Buffalo Hot Dogs, will make for many tasty, sustainable meals.  Plus, Dan O'Brien's heartfelt prose will make this gift a favorite!

Every pound of Wild Idea Buffalo meat purchased helps restore and regenerate the native grasslands of the American Great Plains.

2 - 8 oz. Top Sirloin Steaks
2 – 16 oz. Bone-In Ribeye Steaks
2 – 1 lb. Ground Buffalo
1 – 1 lb. Buffalo Hot Dogs
Plus: An autographed Copy of Buffalo for the Broken Heart by Dan O’Brien


http://buy.wildideabuffalo.com/collections/holiday-gift-bundles/products/the-cheyenne-river-gift-bundle

Catfish Nuggets w/ Yellow Rice and Sliced Carrots

Dinner Tonight: Catfish Nuggets w/ Yellow Rice and Sliced Carrots







Another cool and windy Fall Day, rain with periods of sun. Helped Mom outside between the showers of rain, putting up the outdoor furniture for the upcoming Winter. Had to go the bank and post office and that was about it. For dinner tonight I prepared Catfish Nuggets w/ Yellow Rice and Sliced Carrots.

Picked these up at Kroger, on sale. Gave the Catfish Nuggets a good cleaning to start and seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

For one side I prepared a new one, Zatarain's New Orleans Style Yellow Rice. Love my  Zatarain's Products, first time I tried this one though. It's a Long Grain Rice that's seasoned with Bell Peppers, Onions, and Garlic. With the Mix add Water and Butter, and boil. It came out perfect! Well seasoned and delicious. Another good one from Zatarain's. Then I also heated up a can of Del Monte Sliced Carrots and had a couple of slices of Klosterman Wheat Bread. For dessert later a Cup of Del Monte No Sugar Added Peach Chunks.








Zatarain's New Orleans Style Yellow Rice

This easy-to-prepare rice dish has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal.


* Enriched long grain parboiled rice, onion, salt
* 50% more than regular size
* Since 1889


STOVE TOP DIRECTIONS
1. MIX 2 1/2 cups water, Rice Mix and 1 tbsp. butter or margarine in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.

MICROWAVE DIRECTIONS
1. MIX 2 1/2 cups hot water, Rice Mix and 1 tbsp. butter or margarine (optional) in 2 1/2-quart microwavable bowl until well blended. Cover.
2. MICROWAVE on HIGH 5 minutes. Stir. Microwave on MEDIUM (50% power) 15 minutes or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes. Fluff with fork before serving.

Microwave ovens vary; adjust cooking times as needed. Cooking times are based on an 1100 watt microwave oven.
CAUTION: Bowl and contents will be very hot. Use pot holders when removing from microwave.


Serving Size - 1/3 cup dry mix (57g) = 1 cup prepared

Nutritional information
(amount per serving)
Calories: 200
Fat: 0.5g
Cholesterol: 0mg
Sodium: 950mg
Carbohydrates: 43g
Fiber: 1g
Sugar: <1g p="">

http://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Rice-Mixes-and-Side-Dishes/Yellow-Rice

Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Dinner Tonight: Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Started the day off with a Jennie - O Turkey Bacon, one Egg Sunny Side Up, and a couple of slices of Whole Grain Bread. So the day started off real good! Cloudy and Thunder storms on and off all day. Went to a few stores looking for some new bed items, not a lot of choices that I seen out there. Finally found some at a Meijer. For dinner tonight, Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms.




I used a Great Range Bison Sirloin. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison!



For one side I heated up a can of Del Monte Cut Green Beans & New Potatoes, a great pairing of my two favorite Vegetables. Then I also had some Teriyaki Marinated Mushrooms. I love these, I buy them from our local Kroger Deli Olive Bar. The Teriyaki just packs the Mushrooms with flavor! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with President's Spreadable Sharp Cheddar Cheese.



 Great Range Bison

About Great Range Brand Bison
and Rocky Mountain Natural Meats

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

Dinner Tonight: Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

Been a cloudy, rainy, muggy day out today. Mom is still suffering from poison ivy, but it's somewhat better than yesterday. Trying to decide on a type of a much needed Kitchen Splash Guard. We've always needed it but just never did anything about it, till now. Nothing expensive just one that will get the job done. For dinner tonight it's Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes.








I had come across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine a while back. Now it's my favorite Salmon recipe! I had purchased the Salmon from Kroger, they had the Atlantic Salmon on sale so I had loaded up on it. I had it froze so I laid it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillets, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor.








Having the Holy Trinity of Vegetable Side Dishes tonight Carrots, Green Beans, and Potatoes! One side I prepared was a small can of Sliced Carrots. Then I also heated up a can of Del Monte New Potatoes and Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Walnut-Crusted Salmon Recipe

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.


Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.



http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes,...

Dinner Tonight: Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread

Another chilly morning to start but it turned into a sunny Spring Day, had a high in the 50's. Ran a couple of errands for Mom and back home for the day. Took the 4 wheel cart out for a spin down by the neighborhood lake, be fishing before long! For dinner tonight, Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread.









Yesterday I believe I said the Turkey Breast weighed 1.79 lb. but it weighs 4.79 lb. First time I prepared a Jennie - O Fresh Premium Basted Young Turkey Breast. I seen this at Walmart while there yesterday so I thought I would give it a try. I originally thought about having it for Easter but my Mom wanted Veal Shoulder instead, as I always say "What Mom wants my Mom gets".

To prepare it, as all Jennie - O Turkey products, was very easy. Preheat your oven to 325°F. Place the turkey breast on rack in shallow pan. Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registered 170°F. (Juices should run clear). Let turkey breast stand for 15 minutes before carving and enjoy! it took about 3 hours to get done and it was worth the wait! It came out moist, well-seasoned, and delicious! Really some fine tasting Turkey. I would highly recommend giving this a try. More than enough for three of us and plenty of leftovers for some Turkey Sandwiches.








Mom and Dad are big on the side dishes so for one side I prepared some Del Monte Cut Green Beans and New Potatoes. Very good Del Monte Product, combines two of my favorites, Green Beans and New Potatoes. Just heat and serve. I also boiled some Green Giant Mimi Ears of Sweet Corn. Also opened up a small can of Jellied Cranberry and prepared a box of Stove Top Low Sodium Turkey Stuffing. It's your basic Thanksgiving Day Dinner! Fantastic Meal tonight, everyone enjoyed it. For dessert later a bowl of Breyer's Low Carb Vanilla Bean Ice Cream.

Jennie - O Premium Basted Bone-In Young Turkey Breast


Product Features:
* Gluten Free
* Preseasoned

Cooking Instructions:
PROPER HANDLING RECOMMENDATIONS:
Refrigerate at 28-36°F. or freeze to 0°F. or lower.
Thaw in refrigerator for 1-2 days, or place wrapped turkey breast in sink with cold water.
Change water frequently and allow 1/2 hour per pound to thaw.
Refrigerate after thawing.
Remove neck and giblets - These may be used to prepare giblet gravy or stuffing.

TO ROAST:
Preheat oven to 325°F.
Place turkey breast on rack in shallow pan.
Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registers 170°F. Juices should run clear.
Let turkey breast stand 15 minutes before carving.

APPROXIMATE OVEN ROASTING TIME AT 325°F:
Weight 4 to 5-1/2 lbs, Cooking time 2-1/2 to 3 hrs, Weight 5-1/2 to 8 lbs, Cooking time 3 to 3-1/2 hrs.



Nutritional Information
Serving Size 140 g Total Carbohydrates 5 g
Calories 155 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 5.0 g Protein 20 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 55 mg Iron 4%
Sodium 660 mg Calcium 4%
Ingredients
WITH RIBS, BACK PORTION, WING, PORTION AND NECK SKIN, SOLUTION INGREDIENTS: TURKEY BROTH, SALT, SUGAR, SODIUM PHOSPHATE, FLAVORING.


- See more at: http://www.jennieo.com/products/98-Premium-Basted-Bone-In-Young-Turkey-Breast#sthash.yvaRs7rF.dpuf

Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

Dinner Tonight: Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

The weather is something around here! In some places we have 4-5 inches still on the ground, then this morning it was pouring the rain along with thunder and lightening. Then as the afternoon hit, the sun came out briefly and it warmed up to the mid 50's. Then tonight some heavy rain and wind coming through, welcome to Southwest Ohio! Hopefully Spring Weather is coming soon! Well for dinner tonight another new recipe, Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots.








Came across this recipe from the Food Network Magazine and it looked and sounded too good not to give it a try! Come on Pork Roast marinated in Blackberry Preserves, sounded good to me. To prepare it I needed; 2 tablespoons Dijon mustard, 2 teaspoons chopped fresh thyme, Kosher salt and freshly ground pepper, 1 4 -to-5-pound boneless center-cut pork loin, trimmed, 1 clove garlic (smashed), 2 red onions, quartered, and 8 slices turkey bacon. Sounding good now doesn't it! I used Polaner Sugar Free Blackberry Preserves, only 10 calories and 2 net carbs per serving, and for the bacon I used Jennie - O Turkey Bacon which is only 30 calories and 0 carbs per slice. I also used a smaller Pork Loin than what the recipe called for.







Then to prepare it was very easy. I combined the preserves, with 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poked the pork in a few spots with a paring knife, then rubbed with the garlic; seasoned with salt and pepper. Then rubbed the pork all over with the preserves mixture, then transferred to a large Hefty  resealable bag and refrigerated overnight.

Then today, about 20 minutes before roasting, I removed the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon, then set on the rack. Roasted until the bacon was crisp and a thermometer inserted into the center of the pork registered 145 degrees F, about 1 1/2 hours. Let it rest 10 minutes before serving. It called for making a gravy out of the drippings but I decided not to make the gravy. The Pork came out with just an incredible flavor! The sweetness of the Blackberry Preserves along with the smokiness that the Turkey Bacon provided along with all the other ingredients worked perfect with Pork. Everyone enjoyed this one, another keeper recipe! If your a fan of Pork Roasts you have to try this one. I've left the original recipe along with it's web link at the bottom of the post.







Then for the side dishes it was the Big 3 of Vegetables, Green Beans, Potatoes, and Carrots. I heated up a can of the Del Monte Cut Green Beans & Potatoes. Then I boiled some whole Mini Carrots. Also had a slice of Klosterman Wheat Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.








Bacon-Wrapped Blackberry Pork Roast

Recipe courtesy of Food Network Kitchens


Ingredients
1/4 cup blackberry preserves
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons dijon mustard
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1 4 -to-5-pound boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 tablespoons instant flour (such as Wondra)
3 cups low-sodium chicken broth

Directions
Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.

Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.

Serve with the onions and gravy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-wrapped-blackberry-pork-roast.html?oc=linkback

Baked Bone-In Whole Chicken Breast w/ Cauliflower in a Cheese Sauce and Cut Green Beans w/ Potatoes

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Cauliflower in a Cheese Sauce and Cut Green Beans w/ Potatoes







Long day today, not a lot going on. Tidy up the computer, deleting old files and running a check-up and that was about it for the day. It's been in the low 30's with rain on and off all day. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Cauliflower in a Cheese Sauce and Cut Green Beans w/ Potatoes.

I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast ! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for Chicken Sandwiches for lunch.








For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). For another side I heated up a package of  Green Giant Cauliflower & Cheese Sauce. I love this Green Giant Cauliflower & Cheese Sauce! It comes frozen and in a microwavable bag. Just make a small slit in the bag and heat on high for 5 1/2 minutes. The Cauliflower comes out crisp and with the Cheese Sauce added delicious. For dessert/snack later a couple of slices of Sargento Ultra Thin Colby Longhorn Cheese, a few slices of Hormel Turkey Pepperoni, and Ritz Whole Grain Crackers.








PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g


http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.) 

Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and ....

Dinner Tonight: Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes

Another below zero morning to start the day, minus 7. The day didn't warm up any at all, it may have hit the teens but the wind chill kept it around zero. Went to the store early this morning since I probably won't be able to do it over the weekend due to more snow coming. After that I came home and I wanted to get this last snowfall off the driveway and salted before the next one comes in later tonight. Even in a wheelchair shoveling snow is a workout, and a pain the butt! Done for the day until dinner. For dinner I prepared a Wild Idea  Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes.







This was my last Bone in Buffalo Ribeye Steak (Cowboy Steak). I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – T-Bone Buffalo Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. What a beautiful cut of meat the Ribeye are! It's about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 1/2 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 140 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal as the other one was, I’ll have the leftover for breakfast or lunch tomorrow. Thank you Wild Idea Buffalo!








For one side I had some Sauteed Baby Bella Mushrooms. Sauteed in Extra Virgin Olive Oil and seasoned with Sea Salt, Dried Rosemary, Dried Thyme, Roasted Ground Cumin, and a 1/2 Pat of I Can't Believe It's Not Butter. Then I also heated a can of Del Monte Cut Green Beans with Potatoes. I also had a slice of Klosterman Wheat Bread. Great sides to go with one mouth-watering Bone in Buffalo Ribeye Steak. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.  

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.




http://wildideabuffalo.com/








Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor

Del Monte's tender blue lake green beans and hearty potatoes are grown in the best soils in America. Del Monte green beans and potatoes are harvested and packed at the peak of ripeness to capture delicious flavor and essential nutrients. Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor have a dash of sea salt and no artificial flavors. Brighten your plate with this easy side dish or add to soup, casseroles and salads.

Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor:
* Low fat
* With natural sea salt
* Kosher



Nutrition Facts
Del Monte - Cut Green Beans & Potatoes Drained
Servings: 1       1/2 Cup
Calories 30 Sodium 240 mg
Total Fat 0 g Potassium 160 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 6% Calcium 2%
Vitamin C 4% Iron 2%

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots,

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, and Baked Harvest Grain Bread







Mid 50's the last couple of days and now the mid 30's with a wind chill in the 20's! Welcome to Ohio Winters! Dropped off a couple of gifts to my Cousin and after that sofa city, with the remote of course. For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.

I used one my favorite ways to prepare Roasted Chicken, the Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!







For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and we had slices of Klosterman Wheat Bread. I also opened up a couple of small cans of Mixed Fruit Cocktail for Mom and Dad. For dessert later a Healthy Choice Frozen Vanilla Bean Yogurt.







PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)


Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g




http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Buffalo Bone in Ribeye Steak w/ Sliced New Potatoes, Kicked - Up Chili Beans, and...

Dinner Tonight: Buffalo Bone in Ribeye Steak w/ Sliced New Potatoes, Kicked - Up Chili Beans, and Wheat Bread

Cold and windy out today, and today was gift delivery day this afternoon. I dropped off Buckeyes and Fudge to the neighbors and dropped off assorted gifts along with Buckeyes and Fudge to some of the family (Cousins, Aunts , and Uncles), and friends. I love doing stuff like this! Monday I have another couple of cases of Green Beans, Corn, and Stuffing for our local Free Food Store. For dinner tonight I broke out the big guns! I prepared a 16 oz. Bone-In Ribeye Steak (Cowboy Steak) w/ Sliced New Potatoes, Kicked - Up Chili Beans, and Wheat Bread.







I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 - T-Bone Buffalo Steaks, 2 - 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. I got the order earlier in the week and was anxious to try the Ribeye! What a beautiful cut of meat this is! It was about 1 1/2" thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 136 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal, I'll have the leftover for breakfast or lunch tomorrow. This was one incredible Ribeye Steak!







For a side I heated up a can of Del Monte Sliced New Potatoes, I was all out of fresh Potatoes. Then I also made some Kicked Up Chili Beans, hadn't had those in quite a while. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few (or more) dashes of Frank’s Red Hot Sauce. I also had a couple of slices of Klosterman Wheat Bread. It was one delicious dinner! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Popcorn.

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.





http://wildideabuffalo.com/

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots,

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, and Baked Harvest Grain Bread

They finally hit a weather forecast! They said "Snow" and it's "Snow" we are getting! When it ends we're predicted to have between 6-9 inches. Not bad for the first of the Season. Then Saturday it's only going to be a high in the low 20's so everything will freeze and then Sunday a whole lot of freezing rain heading our way. I'd rather have a foot of snow than freezing rain! We'll just make the best of it! For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.


 

I love using these Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!

For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and Baked a Loaf of Harvest Grain Bread. For dessert later tonight a Del Monte No Sugar Added Mango  Chunk Cup.








PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Perdue Whole Chicken Breast 002
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g


http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn,..

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn, and Wheat Bread







It's been a very long 24 hours! It's been bad enough dealing with a nagging sinus infection but last night around 8:00 or so I was also had to deal with those Phantom Pains again, and they were painful ones. I went to bed around 11:30 and got about a 1/2 hour of sleep between then and 6:00 am. I finally was able to fall asleep and slept to about 8:30 this morning. They continued today to the afternoon before finally stopping. I hope one day they have a cure or something to relieve the pain of Phantom Pains. Finally got the new Microwave installed and running today, one good thing! Just a word of warning for anyone that shops at Kroger. Here the past couple of months I've found over charges of over $40 or more on items! The latest is what I prepared for dinner tonight, Perdue Oven Ready Roaster Whole Bone-In Chicken Breast. Got home the other day and checked my Kroger receipt and seen I was charged $11.99 for it and they had it on sale $7.99. Once again they blame it on their scanners. So anyway check your receipts closely when shopping Kroger! For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn, and sliced Wheat Bread.

I love using these Perdue Oven Ready Chickens! As it says "Oven Ready', already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1" slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftover for my lunch tomorrow.






For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I heated up another Del Monte Product, Whole Kernel Corn. Then I also had a slice of Klosterman Wheat Bread. For dessert later tonight a Del Monte No Sugar Added Peach Chunk Cup.







PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.


INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.


PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1" slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g


http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread

Dinner Tonight:  Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread

Well the predicted heavy wind and storm that was to hit, didn't hit this area too bad. The worst part of the storm, Heavy Rain and Strong Winds, only lasted about 10 minutes. Unlike a lot of other places that were hit, we had little to no damage. It brought some cooler weather with it though, in the morning it's going to be in the low 20's. It is that time of year though. For dinner tonight a couple of new items, I prepared a  Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread.






I came across Jennie - O Turkey Breast Steak while at Walmart earlier today, first time I've seen this product from Jennie - O. It comes Seasoned and it's only 130 calories per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. Then you have a fine and tasty Turkey Breast Steak! Another winner from Jennie - O! It was well seasoned, I did add a couple of shakes of Sea Salt while it was cooking. This is good on it's own and I think it would make a good Taco Dish or on Pita Bread, I'll try it soon!






For a side dish I also tried another new one, Del Monte Cut Green Beans and Potatoes. As all Del Monte Vegetable Products just empty the can into a Sauce Pan and heat. I had seen this one before but just never purchased it before. Good idea and product! I also had a couple of slices of Klosterman Wheat Bread that I buttered with I Can't Believe It's Not Butter. This was one delicious meal and it was under 300 calories! For dessert later a Del Monte No Sugar Added Mango Chunks Cup.



 

Jennie - O Turkey Breast Steak
A leaner, great tasting grilling option with only 130 calories and 23 g of protein per serving.


* 97% Fat Free
* Gluten Free
* Great on the Grill
* 16 - 24 oz package



Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minutes of cooking.
Remove from stove top, cover, and let rest for 5-10 minutes before slicing.



Nutritional Information
Serving Size 112 g Total Carbohydrates 3 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 30 Sugars 1 g
Total Fat 3.0 g Protein 23 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 510 mg Calcium 0%


- See more at: http://www.jennieo.com/products/160-Turkey-Breast-Steak#sthash.19f6j809.dpuf

Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots

Dinner Tonight: Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots

Lets talk about Grapes, White Seedless Grapes! Beyond any shadow of a doubt this year's supply of the White Seedless Grapes has been the best I've ever tasted, along with being the biggest and juciest . All year the Grapes we've been buying at local stores has just been incredible. Really going to miss them when they run out this crop of them. For dinner tonight I prepared Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots.





I prepared some more of the excellent Haddock I've been buying from our local Kroger Seafood Department. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into four pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Haddock and Zatarain's is a good combo!





For side dishes, as it is a lot of times, it was all Del Monte. I heated up a small can of Sliced Carrots and also some Del Monte Diced New Potatoes. I also had a slice of Healthy Life Whole Grain Bread. For dessert tonight a Mini Banana along with a couple slices of a Honey Crisp Apple.





Zatarain's Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g


http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, ....

Dinner Tonight: Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, and Whole Grain Bread

Sort of a long day today, I was dealing with those dreaded Phantom Pains again today! When these start up till the time they end I'm pretty much in shutdown mode. It's always amazing how painful these are without the aching part, in my case left leg, being these. They have finally started to ease up towards the early evening. For dinner tonight I prepared a Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, and Whole Grain Bread.





I was out of the Wild Idea Buffalo Steaks so I went with Great Range Bison Sirloin. Great range is a very good Bison Meat supplier and the only one that sold here locally, Kroger sells the Sirloins and Ground Bison Products. Their not quite the sweet and wild flavor as Wild Idea Buffalo but still a very good one. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil, about 4 1/2 minutes per side. I cooked it a tad longer than normal Bison, these were a bit thicker cut. It came out just as I like them, nice sear on the outside and a nice pink center on the inside. Served it with Sauteed Mushrooms.





The sides were complements of Del Monte again! I had Del Monte Diced New Potatoes along with Del Monte Reduced Sodium Cut Green Beans. I love Baked Potatoes but for the past month or so the Russet Baking Potatoes around here haven't been very good. Bad year for Potatoes maybe? For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Smucker's Sugarless Hot Fudge Topping, good stuff!






Great Range Brand Bison

About Great Range Brand Bison
and Rocky Mountain Natural Meats

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.



http://www.greatrangebison.com/index.html

Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

Dinner Tonight: Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

Beautiful sunny day out, we're having a beautiful stretch of Fall sunny days. Helped spruce up the yard and went to a local Kroger. I went to get some Ground Turkey, which I did, but came across some beautiful Rainbow Trout I couldn't pass by! I also found some of the largest White Seedless Grapes I have ever seen, you can see them by the picture I took of them. As big as they were, they were just as sweet just bursting with flavor! I had haddock last night for dinner and just had to have the Rainbow Trout tonight. For dinner I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans.

The Rainbow Trout came from the Kroger Seafood Department. I rinsed the fillet off with water and patted dry with a paper towel. Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout were covered. Heated up the Cast Iron Skillet and fried the fillets. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Just love Blackened Fish, always just an incredible taste and smokiness.

For sides it was all thanks to Del Monte tonight! I heated up a can of Del Monte Sliced New Potatoes and a can of Del Monte Reduced Sodium Cut Green Beans. Just open, heat, and serve! For dessert later some of those huge White Seedless Grapes and a couple of slices of a Honeycrisp Apple.