Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots

Dinner Tonight: Cumin Spiced Pork Chop w/  Mashed Potatoes and Sliced Carrots




It’s Bacon and Eggs to start off this hot and very humid morning! I fried up a couple of slices of Jennie – O Turkey Bacon, 2 Eggs Scrambled, toasted 1 slice of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Well we are in for a stretch of

hot and humid days here. High in the 90's with a very high humidity. They say the heat index for the next 5 days will be over 100 degrees. I don't mind the heat but can't stand that high humidity. So anything that needs to be done outside will get done early! So this morning after Breakfast I got leaf blower out and cleaned up on the deck and driveway areas. After Lunch I took Mom's car over to the car Shop and the oil changed and then stopped and washed and the inside cleaned. The time I got back home it was 92 degrees already. I had everything done so I caught up on some shows I had recorded. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots.

I had picked up a large Center Cut Pork Chop from the Meijer Meat Department Counter and had it in the freezer. Sat it in the fridge and let it thaw overnight. I really love the Meijer selection and quality of all their meats, and all their products and produce.








To prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 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 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 145° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork. The Chop was huge, plenty leftovers for Breakfast and Lunch!

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

Then I also heated up a can of Del Monte Sliced carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh and good. I also baked a slice of the New York Bakery Light Texas Toast Bread. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.










Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart,

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

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and.....

Dinner Tonight: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread




Started my morning off with a couple of Jennie - O Turkey Breakfast Sausage Links, Simply Potatoes

Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we ended up with 4 new inches of snow. Just as the snow we had was starting to melt we got hit again. The main roads are all clear but the side roads are still slick. I needed to go to the bank but all are closed today for President's Day today. So I just did a few things around the house and on the computer. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

Another delicious and healthy recipe from the Taste of Home website! I love that site, so many great recipes. For dinner tonight I prepared a Lemon Baked Cod. I'll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13x9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.




For one side dish I prepared some Uncle Ben's Ready Rice - Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread and a Snapple Diet Tea to drink. For dessert later a Healthy Choice Frozen Greek Yogurt.







Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, melted

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Fried Red Snapper w/ Hash Browns and Sliced Carrots

Dinner Tonight: Fried Red Snapper w/ Hash Browns and Sliced Carrots





For Breakfast I lightly fried up some thin slices of Boar's Head Honey Smoked Ham. Then toasted a

Healthy Life Whole Grain English Muffin, layered the Ham on a slice of the Muffin and topped it with a slice of Sargento Ultra Thin Longhorn Colby Cheese. Along with my morning cup of Bigelow Decaf Green Tea. Well it was above zero this morning, first time in a few days! Lot of sunshine today but not very warm, in the teens still. Indoors today not a lot going on. Finished up a load of laundry for Mom and did some light cleaning around the house. For dinner tonight  it's Fried Red Snapper w/ Hash Browns and Sliced Carrots






My good friends (Jim and Linda) just returned from Florida and brought me a small cooler of

Grouper and Red Snapper fillets they caught while down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing.







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 Sliced Carrots. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









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 Zatarain's Seasoned Fish Fri   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

Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots

Dinner Tonight: Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots




A cool and cloudy morning and day around here again. Had rain showers on and off throughout the day. Had a Healthy Life Whole Grain English Muffin topped with some I Can't Believe It's Not Butter for Breakfast. After that I went to Kroger for a few items and then on to McDonald's to pick up Breakfast for Mom and Dad. All caught up on everything so I did some cleaning and updating on the computer. Then it was an afternoon of NFL Football. For dinner tonight it's a Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots.





So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. Rinsed it with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist.




For my side dishes it was all Del Monte. For one side I had a can of Del Monte Cut Green Beans & Potatoes. One of my favorite Del Monte Products, nice combo of the Cut Green Beans and New Potatoes. Then for another side it was a can of Del Monte Sliced Carrots. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.





Salmon
Fish

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other

Salmon steak and fillets

fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia

Nutrition Facts
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

Baked Chicken Breast Strips w/ Loaded Potato Casserole and Sliced Carrots

Dinner Tonight: Baked Chicken Breast Strips w/  Loaded Potato Casserole and Sliced Carrots





Started off with a Breakfast of 1 toasted slice of Aunt Millie's Whole Grain Bread, topped with an
Egg Beater's Scrambled Egg Whites, and 2 Jennie - O Turkey Breakfast Sausage Links. Also my morning cup of Bigelow decaf Green Tea. So after that did some laundry for Mom. Then outside to clean up a lot of leaves. Everything done for the day and hit the easy chair with remote in hand for some College Football. For dinner tonight its Baked Chicken Breast Strips w/  Loaded Potato Casserole and Sliced Carrots.
 





I wanted something easy to prepare for dinner tonight, easy but still delicious! Nothing easier and

more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. And Chicken is served! As I said 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.





For one side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. I also heated up a can of Del Monte Sliced Carrots. Had a bottle of Peach Diet Snapple to drink. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.









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





Idahoan Loaded Baked Homestyle Casserole

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Oven Directions

Best for Golden Browning

1 – PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2 – STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
3 – BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4 – Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Stove Top Directions

1 – HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boil over.
2 – REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
3 – Remove from heat and let stand a few minutes before serving.
Nutrition Facts

Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 10 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 640mg 27% 30%
Total Carbohydrates 22g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 1g
Protein 2g

http://www.idahoan.com/products/retail/loaded-baked-homestyle-casserole/

Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

Dinner Tonight: Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots




A little warmer out and some rain coming in overnight and tomorrow. Did some laundry for Mom and cleaned up inside and outside the house. Everything done and I went to the rehab center to see Dad for a couple of hours. He's slowly regaining his strength but has a way to go. On the way back home stopped and had the car washed, which was much needed. For dinner tonight Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots.






While at Jungle Jim's yesterday I picked up some Ocean Perch, Grouper, and a package of 2 Colossal Shrimp. And I mean Colossal Shrimp! Love the Seafood Department there at Jungle Jim's. Fish, Shrimp, Lobsters, Crabs, they have it all. They even have tanks of live Trout, Tilapia, Striped Bass, and Lobsters that you can choose your Seafood from. So when I seen this package of the Shrimp I had to get it!






I wasn't sure on how to prepare them so I looked around the net for recipes. I ended up combining 3

different recipe ideas for my Shrimp. To make them I'll need the following; 1/4 cups dry Progresso Italian Style Breadcrumbs, 2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese, 1/2 teaspoon Dried Parsley, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Sea Salt, 1/2 teaspoon Ground Black Pepper, 2 tablespoons melted Blue Bonnet Light Butter (slightly cooled), 1 tablespoons Extra Virgin Olive Oil, 1 tablespoons fresh Lemon Juice, 1 teaspoon Garlic Powder, and 2 Colossal Shrimp.







To prepare them I preheated the oven on 425 degrees. I then rinsed the Shrimp in cold water, peeled the shells, and cleaned again. Then in a shallow dish combined the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, sea salt and black pepper; set aside. In a large bowl whisk

together melted butter with 1 tablespoon oil, fresh lemon juice. Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes. Lightly grease a cookie sheet pan.  Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture. Place the coated shrimp onto the pan but not touching each other. Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp). These Shrimp were so sweet and meaty it was like having Lobster! I served them with a Cerulean Seas Mango Coconut Dipping Sauce, picked this up at Jungle Jim's also. If you come across any of this sauce, grab a bottle or two. Just incredible, this would great for any Seafood!







For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Jello sugar Free Dark Chocolate Mousse.






Baked Jumbo Lemon-Garlic Parmesan Shrimp

Ingredients
1/4 cups dry Progresso Italian Style Breadcrumbs

2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese
1/2 teaspoon Dried Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
2 tablespoons melted Blue Bonnet Light Butter, slightly cooled
1 tablespoons Extra Virgin Olive Oil
1 tablespoons fresh Lemon Juice
1 teaspoon Garlic Powder
2 Colossal Shrimp

Directions
1 - In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
2 - In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice.
3 - Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
4 - Lightly grease a cookie sheet pan.
5 - Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
6 - Place the coated shrimp onto the pan but not touching each other.
7 - Set oven to 425 degrees (set oven to second-lowest rack).
8 - Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).

Catfish Nuggets w/ Hash Browns and Sliced Carrots

Dinner Tonight: Catfish Nuggets w/ Hash Browns and Sliced Carrots





Had a Poached Egg on a Healthy Life Whole Grain English Muffin for breakfast, along with my morning cup of Bigelow Decaf Green Tea. Cleaned up around the house and outside got rid of more leaves. After lunch went to the hospital and spent some of the afternoon visiting with Dad. He seems to have a good day and then the next day not doing too good. Still no word on when he'll be released. It's a little warmer out today, around 83 degrees, but still no humidity. For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Sliced Carrots.





I had purchased the Catfish Nuggets at Kroger a while back and had them in the freezer. I laid them

in the fridge overnight to thaw. Rinsed 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. Then 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. You can bake Catfish but for me you just can’t beat frying Catfish. I love using all these Zatarain’s Products! Also had a side of McCormick Tarter Sauce for dipping.





I love the combination of Catfish Nuggets and Hash Browns, so for one side I prepared some Simply Potatoes Hash Browns. Which I always use when making 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 Sliced Carrots. For dessert later a Jello sugar Free Dark Chocolate Mousse.







Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 8="" g="" p="">Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34







Jell-O Mousse Temptations Dark Chocolate Decadence

Share with your friends why Dark Chocolate Decadence JELL-O is your favorite type of JELL-O!

All of the chocolaty decadence from our Chocolate Indulgence Mousse, only darker.

Ingredients
WATER, CREAM, XYLITOL, COCOA (PROCESSED WITH ALKALI), MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF GELATIN, MILK PROTEIN CONCENTRATE, SALT, SODIUM STEAROYL LACTYLATE (FOR SMOOTH TEXTURE), SUCRALOSE, ACESULFAME POTASSIUM.

Nutrition Facts
Serving Size 1
Servings Per Container 4
Amount Per Serving
Calories 60CAL
Calories from Fat 20CAL
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1.5G 8%
Trans Fat 0G
Cholesterol 10mg 3%
Sodium 110mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 1G 4%
Sugars 0G

http://www.jello.com/product/sugar-free-snacks/dark-chocolate-decadence

Baked Salmon w/ Cut Green Beans & Potatoes, Sliced Carrots, Baked Sour Dough Bread

Dinner Tonight: Baked Salmon w/ Cut Green Beans & Potatoes, Sliced Carrots, Baked Sour Dough Bread

A lot of rain going on around here today, and most of the upcoming week they say. For Breakfast I made some Pancakes. Made with Heart Smart Bisquick. Mom and Dad went to Church this morning so I finished up some laundry for Mom and cleaned the house. Today is day 1 of the Freezer Meals, Salmon. Tonight I prepared a Baked Salmon w/ Cut Green Beans & Potatoes, Sliced Carrots, Baked Sour Dough Bread.





So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. Rinsed it with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick's Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon and all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist.




For my side dishes it was all Del Monte. For one side I had a can of Del Monte Cut Green Beans
& Potatoes. One of my favorite Del Monte Products, nice combo of the Cut Green Beans and New Potatoes. Then for another side it was a can of Del Monte Sliced Carrots. I also baked a California Sour Dough Mini Boule. For dessert later a Jello Sugar Free Dark Cherry Jello.







Del Monte Blue Lake® Cut Green Beans and Potatoes with Ham-Style Flavor


Brighten your plate with Del Monte Cut Green Beans & Potatoes with Ham Style Flavor, an easy side or addition to soups and casseroles--for meals as nutrients as they are tasty. These tender Blue Lake green beans and hearty potatoes are grown in the best soils in America. They're harvested and packed at the peak of ripeness to capture the delicious flavor and essential nutrients of beans and potatoes freshly cooked from scratch in your home.

* Grown in the best soils in America

* Kosher


Nutrition Facts
Serving Size 125 G
Servings Per Container 3
Amount Per Serving
Calories 35
Calories From Fat 5
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 410 Mg 17
Potassium 160 Mg 5
Total Carboydrate 7 G 2
Dietary Fiber 1 G 4
Sugars 1 G
Protein 1 G

http://www.delmonte.com/vegetables/mixed/green-beans-and-potatoes-with-ham-style-flavor/

Buffalo Wine Braised Short Ribs w/ Mashed Potatoes and Sliced Carrots

Dinner Tonight: Buffalo Wine Braised Short Ribs w/ Mashed Potatoes and Sliced Carrots

A snowy and cold blustery day here in West Chester today. They say our area will end up with around 4-5 inches of snow. The heavy amounts went South of us, they'll end up with 9-11 inches. They say that it's going to be a very cold week for us. Ran the vacuum and few other household chores, just to keep busy today. For dinner tonight I prepared, Buffalo Wine Braised Short Ribs w/ Mashed Potatoes and Sliced Carrots.
 





I had ordered this late last week from Wild Idea Buffalo, 2 lb. Wine Braised Short Ribs and some Buffalo Burgers. Couldn't wait to try them so I prepared the Wine Braised Short Ribs for dinner tonight! They come already braised, just heat and serve. Wild Idea Buffalo braises them in Red Wine, Shallot, Garlic, Tomato Juice, Water Sea Salt, Organic: Black Pepper, Thyme, Rosemary, Beef Broth, Butter, Parsley. The short ribs are browned with onion, carrots and celery, then de-glazed with red wine and braised low and slow until tender. I added some sliced Baby Bella Mushrooms to it as it was cooking. To prepare them, just thaw the package contents and place in a covered saucepan over medium heat and heat through. Ready to serve! What an incredible taste! Just seasoned perfectly and so tender. Have to order these again soon!




To go with those delicious Braised Short Ribs I prepared my favorite Mashed Potatoes, Bob Evan's Mashed Potatoes. Just heat the package up in the microwave for 6 minutes total and serve! Then I also opened up a can of Del Monte Sliced Carrots, heated them up in a small sauce pan and served. 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 Greek Yogurt.

Wild Idea Buffalo - 2 lb. Wine Braised Short Ribs
Our meaty short ribs are browned with onion, carrots and celery, then de-glazed with red wine and braised low and slow until tender.  This flavorful, boneless, savory meal can be table ready in ten minutes. Simply thaw package contents and place in a covered saucepan over medium heat and heat through - then sit back, enjoy, and take all the credit.

2 lb. package

Ingredients: Grass-Fed Buffalo, Red Wine, Shallot, Garlic, Tomato Juice, Water Sea Salt, Organic: Black Pepper, Thyme, Rosemary, Beef Broth, Butter, Parsley.


http://buy.wildideabuffalo.com/collections/monthly-special/products/wine-braised-short-ribs

Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes

Dinner Tonight: Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes




I guess it was the calm before the storm today, it was cold out but a whole lot of sun made it better! But looming ahead, starting tonight and into tomorrow is the possibility of 5-7 inches of snow (so they say). We could have all snow or a mix of rain and snow, too close to call. But that makes no difference to those who live in this part of Ohio, that word S-N-O-W has been sayed over the airwaves and to make it doubly bad the word I-N-C-H-E-S behind it! This area freaks out when there is the chance of SNOW! So knowing how people react around here I went to Kroger early this morning, and it's a good thing I went early! All I need was a Loaf of Klosterman Wheat Bread and Eggs. The place was a madhouse all ready! All because of that word SNOW. People were grabbing everything in reach, like they were going to be stranded for weeks or something! Got to love Ohio! Anyway for dinner tonight I prepared a Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes.

The Walnut-Crusted Salmon recipe comes from an issue of Taste of Home Magazine. I came across it a while back, and now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger and had it in the freezer. I let it thaw overnight in the fridge. I rinsed the fillet off in cold water and patted it dry with a paper towel. To prepare the Salmon I needed; 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 that was coated with cooking spray. Then mixed the mustard and honey together 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 that much better.




It was Del Monte for side dishes, for one side I heated up a can of Del Monte Sliced Carrots. Then I also had a can of Del Monte Cut Green Beans and Potatoes. A nice combo of Cut Green Beans and New Potatoes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.


Walnut-Crusted Salmon

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

Seasoned Haddock w/ Multi Grain Medley and Sliced Carrots

Dinner Tonight: Seasoned Haddock w/ Multi Grain Medley and Sliced Carrots

Cold morning to start with a breeze blowing for a wind chill with it. Had Breakfast and worked out afterwards. Went to Costco to stock up on some bulk items and a few Pharmacy items for Mom and Dad. When are Beef prices going to stop going up? Even at Costco it was way to high for roasts or steaks that I was going to pick up for Mom. i did pick up a big package of Tilapia Fillets, nice size fillets. Also picked up some Canned Vegetables and Cans of Starkist Tuna for the local Free Store and for our Church. Our Church have nights where they Dinners for the Homeless and Needy. For my Dinner tonight I prepared Seasoned Haddock w/ Multi Grain Medley and Sliced Carrots.

I had the Haddock in the freezer so I let it thaw overnight in the fridge. 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. Shook off the excess and pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. It’s a meaty delicious and mild tasting fish. I think I could eat Seafood everyday! And good thing, as expensive as Beef and Pork are getting.

For one side I prepared a bag of the Minute Whole-Grain Medley. I used this for the first time a while back and it instantly became one of my favorites. It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! The box contains 4 – 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat. Fluff with fork and serve! Easy to prepare and makes one excellent side dish.Also this time I added some Chopped pecans to it, made a nice addition to the dish! I also heated up a small can of Del Monte Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later a SO Delicious Dairy Free Minis Vanilla Sandwich.









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







Minute Multi-Grain Medley



* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.



Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]
Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g



http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Roasted Cumin Spiced Turkey Tenderloins w/ Sliced Carrots and Multi-Grain Medley

Today’s Menu: Roasted Cumin Spiced Turkey Tenderloins w/ Sliced Carrots and Multi-Grain Medley

Started my day off with an Egg Sunny Side Up, Jennie - O Turkey Breakfast Sausage Links, 2 slices of Toasted Klosterman Wheat Bread, and a hot cup of Bigelow Decaf Green Tea. Very good way to start the day off! Cleaned the fridge and freezer and that was about it for the day. Got the cart out for a bit to get some fresh air and enjoy the sunshine. Then an afternoon of NFL Football. For dinner tonight nothing but comfort food, Roasted Cumin Spiced Turkey Tenderloins w/ Sliced Carrots and Multi-Grain Medley.

For the Turkey Tenderloins I used Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. So for the Turkey Tenderloins I’ll need; 2 Tbsp of Extra Virgin Olive Oil, 1/2 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. I love using the Cumin Spiced Rub on Pork and Chicken Dishes. To prepare it preheat my oven to 350°. Combine all the ingredients; rub it all over the Turkey Tenderloins. Let stand 10 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Turkey to pan; cook 4 minutes, browning on both sides. Bake at 350° for 15 minutes or until a thermometer registers 165°, turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Turkey Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Turkey with the inside being tender and moist! I’ve used the Cumin Spice Rub on different meats now and it works well with all of them, gives it a nice crust and great flavor.







For one side I heated up a can of Del Monte Sliced Carrots. Then I also prepared a bag of the Minute Whole-Grain Medley. I used this for the first time a couple of weeks ago and it instantly became one of my favorites. It has Brown Rice, Thai red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! The box contains 4 – 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat. Fluff with fork and serve! Easy to prepare and makes one excellent side dish. Delicious Cumin Spiced Turkey Tenderloins along with two perfect sides equals one great dinner! For dessert later a slice of baked Pillsbury Nut Bread.






Jennie – O Extra Lean Boneless Turkey Breast Tenderloins

The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Find this product in the refrigerated section of your grocery store.
Product Features:
99% fat free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)





Cooking Instructions:
STOVE TOP METHOD:
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.





OVEN METHOD:
Preheat oven to 350°F.
Spray 9×9 or 11×17-inch pan with nonstick cooking spray.
Place tenderloins in pan.
Add 1/3 cup liquid.
Cover with foil.
Cook 30 minutes.
Remove foil.
Cook 20 to 30 minutes more, basting occasionally if desired.
Always cook to well-done, 165º F. as measured by a meat thermometer.





Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%


– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.lbCMhUty.dpuf