Catfish Nuggets w/ Hash Browns and Cut Green Beans

Dinner Tonight: Catfish Nuggets w/  Hash Browns and Cut Green Beans







Rainy night last night and a cool and cloudy day out today. With colder temps on the way, highs in the low 40's. Finished up some housework for Mom and moved some outside furniture in the shed for the Winter. For dinner tonight it's Catfish Nuggets. I prepared Catfish Nuggets w/ Hash Browns and Cut Green Beans.

Picked these up at Meijer yesterday, on sale. Washed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then 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 Canola 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. I really like using all the Zatarain's Products!

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes  Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Zatarain’s Crispy Southern Fish Fri

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

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

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

Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans

Today's Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans

Rainy and windy day today around West Chester. Caught up on some laundry and cleaning house today. The Honeycrisp Apples are back in season and what a great tasting crop! I've been having them the last few weeks and have been delicious. So for dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans.

I had come across the Cumin Spiced Pork Tenderloin recipe a while back on-line, there’s several variations of it on various sites. I purchased the pork Tenderloin from Kroger. To prepare it I’ll need; 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork recipe!








For one side I reheated some leftover Bob Evan’s Mashed Potatoes, My Mom had made them for her and Dad last night. Then I heated up a can of Del Monte Low Sodium Cut Green Beans. For dessert latera Jello Sugarless Dark Chocolate Mousse.

Natural Pork Tenderloin

Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed


http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread

Today's Menu: Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread

Went out and got the morning papers this morning and it was a bit warmer than its been in the mornings. We got rain coming in sometime late Sunday, first time in a while. Got the Sandwich Maker out and made a Breakfast Sandwich to start the day along with a cup of hot Bigelow Decaf Green Tea. Caught up on housework and a couple of loads of laundry for Mom. Watched College Football for the rest of the afternoon. For dinner tonight it's Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread.








They had Catfish Fillets on sale at Kroger and it been quite sometime since I had Catfish so I picked up a Fillet. I started by rinsing it in cold water and patting dry with a paper towel. Cut the Fillet down the middle to make two smaller Fillets. Seasoned them with Sea Salt and Ground Black Pepper. I then took a couple of tablespoons of Zatarain’s Crispy Southern Fish Fri Mix and rolled the Fillets in it, making sure all sides were covered with the mix. Using a medium size skillet I pan fried the Fillets, in Extra Virgin Olive Oil, about 3 minutes per side. The Fillets came out a beautiful golden brown and just flat out delicious. The Zatarain's Mix just takes any Fish up a couple of notches on the flavor scale!








For one side I had some small Gourmet Potatoes left in a bag so I prepared some Herbed Red Potatoes. Washed the Potatoes off and dried, then cut them in half. Seasoned them with Sea salt, Pepper, Ground Smoked Cumin, Parsley , Dried Rosemary, and Dried Thyme. Then using a Cast Iron Skillet, my favorite cookware, I cooked them in Extra Virgin Olive Oil over Medium heat for about 5 minutes and finished them off in the oven for about 10 minutes. I had preheated the oven on 400 degrees and as I my Potatoes were finishing I also baked the Kroger Bakery Harvest Grain Loaf Bread. Then I also heated up a can of Del Monte Cut Green Beans. A delicious Southern Style Dinner tonight. For dessert later I'll be making a Hot-Fudge Sundae! I used Breyer's Carb Smart Vanilla Bean Ice Cream and topped it with Smucker's Sugar Free Hot Fudge Topping and some Chopped Walnuts.









Zatarain’s Crispy Southern Fish Fri

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

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%



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

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

Rain and more rain today and in the future forecast! A little cooler out also, high in the 60's.     Went for my Cancer Checkup and every thing is looking normal! Really blessed on having one of the finest Oncology Doctors around, but I was informed today that he was going to retire in June. Very sad, I'm losing a Doctor that I trust more than any other and a friend at the same time.  Wanted an easy meal to prepare for Dinner tonight So tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.








Nothing easier and delicious than Pilgrim’s Southern Style Breast Strips, It's always a great go too when you want that easy to prepare meal! Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.






Then my two sides were just as easy to prepare tonight also. For one side I heated up a small can of Del Monte Cut Green Beans, just heat and serve. Then I also prepared a cup of Idahoan Homestyle Mashed Potatoes. It comes in a microwavable cup, another heat and serve. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g



http://www.pilgrims.com/products/productinfo.aspx?id=10

Baked Bone-In Whole Chicken Breast w/ Roasted Red Potatoes with Rosemary and...

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Roasted Red Potatoes with Rosemary, Cut Green Beans, and Baked French Bread Loaf

Early rain and then sunny and a bit cooler than it's been the last couple of days, but still nice. They say we have some heavy rain and thunderstorms moving in late tonight and for the next couple of days. Dad is home from rehab, still not quite at full strength but getting there. They told him he's got to lower his Salt intake and eat a little healthier, which I've been telling my Mom and Dad that for quite some time. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Roasted Red Potatoes with Rosemary, Cut Green Beans, and Baked French Bread Loaf.

For the Chicken 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 some Chicken Fajitas for lunch tomorrow.








One side I prepared was Roasted Red Potatoes with Rosemary. Love potatoes and love this recipe also! A real simple one to prepare. You’ll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Then for another side I heated up a can of Del Monte Cut Green Beans. I also baked a loaf of, Mom's Favorite, Pillsbury Rustic French Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

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 oven 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.



Nutrition 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.)

Roasted Red Potatoes with Rosemary

Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

Seasoned Fried Haddock w/ Potato Pancakes and Cut Green Beans

Dinner Tonight: Seasoned Fried Haddock w/  Potato Pancakes and Cut Green Beans

Another day and another cleaning up after a snowy night! We ended up with about 5" or a tad more along with about a 1/4" of ice below it. Wow, this is getting old! We have about 1/2 a bag of Driveway Salt left, more than most people, and there is none anywhere to be bought. After cleanup did some cleaning and organizing the pantry. For dinner I prepared Seasoned Fried Haddock w/  Potato Pancakes and Cut Green Beans.








I had some Haddock Fillets in the freezer, bought on sale at Kroger last week. I laid the fillets out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller 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 then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious every time!

For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. Before baking the bread I buttered the top of it with Garlic Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Zatarain’s Lemon Pepper Fish-Fri  

The secret of authentic Lemon Pepper Style fried fish is the crispy combination of corn flour, spices and lemon pepper 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






Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)



http://www.manischewitz.com/sidesandmixesproducts.html

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

Only a high in the low 30's but a beautiful sunny day out all day! Had the car washed and stopped by the store to pick up a few items for my Mom. Home the rest of the day cleaning the computer and running weekly scans and that was about the extent of my day. I've been cooking a lot of full meals lately and wanted something easy to prepare tonight. So tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.








I used Pilgrim’s Southern Style Breast Strips, first time in quite a while. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! Some of the best frozen Chicken I've found. Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB's Fat Boy Sticky Stuff BBQ Sauce.








Then my two sides were just as easy to prepare tonight also. For one side I heated up a small can of Del Monte Cut Green Beans, just heat and serve. Then I also prepared a cup of Idahoan Homestyle Mashed Potatoes. It comes in a microwavable cup, another heat and serve. I also had a slice of Klosterman Wheat Bread that I buttered with I Can't Believe It's Not Butter. For dessert later a Jello No Sugar added Chocolate Double Pudding.








Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat     6 g     9 %
Cholesterol     40 mg     13 %
Sodium     940 mg     39 %
Total Carbs     17 g     6 %
Dietary Fiber     1 g     4 %
Sugars     1 g
Protein     17 g


http://www.pilgrims.com/products/productinfo.aspx?id=10

Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans

Dinner Tonight: Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans








The forecast called for a Winter Weather Alert and they were right, unfortunately! It started off as freezing rain, a good 2 hours of it. That was mixed with bursts of snow and then followed by snow throughout the night and early morning. We ended up with a little over 6", so I guess it could have worse. More to come over the weekend again! Our neighbor used his snow blower and scraper to get what he could off the driveway and then I was able to get out and salt it real good. Looking out the window this afternoon, it was a shoveling party up and down the street. For dinner nothing but good things! I prepared Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans.

I had found another package of the Gulf Coast Grouper in the freezer so I laid that in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. I started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated I added my Grouper. Cooked it about 4 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. The Zatarain's Seasonings are perfect for any Seafood.








For one side dish I made more of the Buffalo Roasted Cauliflower. I made this for the first time a while back and couldn't wait to have it again! To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.








Then for the other side dish I heated up a can of Del Monte Cut Green Beans, I can never have enough of Green Beans! I also had a slice of Klosterman Wheat Bread. For dessert my Mom had prepared some Fried Apples for her and Dad this morning for their Breakfast, so I get the leftovers! Fried Apples are easy to make, Mom uses Brown Sugar Splenda, but none taste as good as Mom can make!








Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g


http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html