Baked Salmon w/ Wild and Long Grain Rice and Whole Baby Carrots

Dinner Tonight: Baked Salmon w/ Wild and Long Grain Rice and Whole Baby Carrots




For Breakfast this morning it was Hash Browns, Smoked Turkey Sausage, Toast, and Decaf Green

Tea. I had went to Meijer and they finally had the Simply Potatoes Shredded Hash Browns back in stock! It had been a few weeks since any store had them in stock. So I prepared the Hash Browns and then I prepared a 1/2 Sausage link of the Butterball Hardwood Smoked Turkey Sausage. Added a slice of toasted Healthy Life Whole Grain Bread and a cup of Bigelow Decaf Green Tea, and that's a Breakfast! Big change in the weather again! 50 degrees for a high with rain on and off all day, beats in the teens and snow! So with not a lot going on outside I did some cleaning on the inside. I cleaned and straightened the pantry and the the freezer and refrigerator. For Dinner tonight I prepared Baked Salmon w/ Wild and Long Grain Rice and Whole Baby Carrots.


I had purchased the Salmon Fillet last week from Meijer and had it in the freezer. Grabbed the fillet

out of the freezer and let it thaw overnight in the fridge. To prepare it, I rinsed it off 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. I just love all Fish and Seafood.

To go worth the Salmon I microwaved a bag of Uncle Ben‘s Ready Rice - Long Grain and Wild. I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready.

Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia












UNCLE BEN’S® READY RICE® Long Grain & Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.


Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

Dinner Tonight: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice





Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It's been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.

I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.





To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To

prepare the Asparagus  I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I roasted these at the same time I was baking the Salmon.





Then for another side I prepared some Uncle Ben's Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

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/

Herb and Spice of the Week - Dill

Dill Plants

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum.








Dill grows to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.54 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.








Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.








Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for three to ten years.

The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

Sunday Morning Breakfast!

Good morning from the chilly confines we cal West Chester, Ohio! Only 39 degrees to start out this morning. Made a hot and delicious Breakfast to heat it up a bit. I prepared a Turkey Spam, Hash Browns, and Egg Skillet.




Tried Spam for the first time a few months ago and I've been having it regular ever since. Started with the Spam Light and now I use the Turkey Spam, it has fewer calories and carbs than any of the other varieties. Using a small skillet I heated it up on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil to the pan. After it was heated I added my Hash Browns, Simply Potatoes Brand, and seasoned them with Sea Salt, Pepper, and Dried Dill. Flipped them over after about 6 minutes, reseasoned and added my Turkey Spam. I had cut off one serving of the Spam and diced it before adding it to the pan. As that was finishing up in another small skillet I fried one Medium size Egg, Sunny Side Up that I seasoned with Sea Salt and Pepper. As the Egg was almost done I added into the other skillet on top of the Hash Browns and Spam. Served it with a hot cup of brewed Bigelow Decaf Green Tea and my Sunday Morning Papers and enjoyed Breakfast!

Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread

Dinner Tonight: Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread

Another sunny and beautiful Winter's day out again today. From what they say it's one of our last for a while. Rain and snow starting tomorrow afternoon for at least 5 - 6 days, BLAH! While at Kroger yesterday they had all their Salmon on sale and ended up with a beautiful North Atlantic Salmon fillet that I had them slice into 3 pieces. For dinner I prepared Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread.



To prepare the Salmon I preheated the oven on 400 degrees. I first brushed a bit of Extra Virgin Olive Oil on the fillet and then seasoned it with Dill and McCormick Grinder Sea Salt and Black Peppercorn. I then baked it for 12 minutes, fork tender. The Salmon was delicious and full of flavor. Salmon is so filling because it's so meaty. At the end of the post I left some info about Salmon.



For side dishes I had Green Giant Honey Glazed Carrots, Green Beans, and Aunt Millie's Light Whole Grain Bread. Green Giant Carrots are prepared by microwaving for 7 minutes. The Honey Glaze on the Carrots is fantastic, and it's only 90 calories per serving and there is 2 servings per package. Along with the Carrots I had a single serving can of Del Monte Cut Green Beans and Aunt Millie's Light Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.



Salmon Facts

Atlantic salmon
The majority of salmon currently consumed in the U.S. is farm raised Atlantic salmon from Canada, Chile and Norway.
Farmed Atlantic salmon is primarily sold as fresh or frozen dressed fish, fillets or steaks.
Commercial fishing for wild Atlantic salmon is prohibited in the U.S. because wild population levels in the eastern U.S. are extremely low.

Pink salmon
Almost all Pink salmon consumed in the U.S. is harvested in Alaska.
Pink salmon is primarily sold as a canned product.

Sockeye salmon
Sockeye salmon is caught by U.S. fishermen, mainly in Alaskan waters.
Sockeye salmon is sold fresh, frozen and canned.

Chum salmon
Chum salmon are primarily harvested by U.S. fishermen in Alaska.
Wild fish populations in Alaska are supported by the release of hatchery raised fish.
Chum salmon are sold fresh, frozen and canned

Coho salmon
Most Coho salmon is caught in Alaskan waters, and some is imported from Canada and Chile.
Most Coho salmon is sold fresh or frozen.

Chinook (King) salmon
Chinook salmon are commercially harvested in Alaska, Washington, Oregon and in small amounts off California.
Most Chinook salmon is sold fresh or frozen.

Green Giant Honey Glazed Carrots


Boxed Vegetables

Conveniently sized for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings – surprisingly lower in fat and calories – or enjoy the simple goodness of our plain vegetable varieties. Over 25 varieties are now endorsed by Weight Watchers®, and most selections have only a 1 or 2 PointsPlus™ value per serving!


Nutrition Facts
Serving Size 1 cup (115.0 g)
Amount Per Serving
Calories 90Calories from Fat 27
% Daily Value*
Total Fat 3.0g5%
Sodium 170mg7%
Total Carbohydrates 15.0g5%
Dietary Fiber 3.0g12%
Sugars 10.0g
Protein 1.0g


http://www.greengiant.com/pages/ProductDetail.aspx?ProductID=1