Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

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

It's been a hectic day around here today! Had a light Breakfast and worked out. Then off to Kroger to pick up a few items for Mom and myself. Came back home and I had to follow Mom over so she could drop her car off to be worked on, nothing serious. Back home and I had to work on the clothes dryer, a leg on the base came off so I had repair good enough to run until the Repairman can come over and replace it. I had planned to do a new recipe but sure as I would start to prepare it, the car repair would call and I would have to leave to take Mom to pick it up. (and they did!) So it was a simple and easily prepared meal tonight, Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.





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 fritters 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 I heated up a can of Del Monte Cut Green Beans. Then I microwaved some Betty Crocker Creamy Butter Mashed potatoes. It comes in a microwavable cup, just add water and microwave. 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.






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

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

Dinner Tonight: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

Very cold and windy out today, our streak of good weather is over! Even colder as the week goes on, near 0 by Sunday morning. Today is my Mom's Birthday! So this morning I made her and Dad French Toast, Sausage Links, and diced up a little Fruit for them. Then for Dinner I told Mom to pick out her favorite Dinner and she chose Crock Pot Ribs. Tonight I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans.





Mom had been wanting some Ribs so what better day to have them than on her Birthday! So I picked up a package at Kroger yesterday, they always have top quality Pork. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with Sea salt and Black Pepper and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

For side dishes my Mom prepared some more of the canned fresh Green Beans, or a Mess of Beans as she says, she had purchased from out in Ross at Farmer’s Stand and canned during the Summer. Then I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. For dessert a Healthy Choice Vanilla Bean Frozen Greek Yogurt. Happy Birthday Mom, love you!










Idahoan Au Gratin Homestyle Casserole

Product Description

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



Preparation Instruction

Oven Directions

Best for Golden Browning



PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
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.





Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g



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

Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and....

Dinner Tonight: Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and Mini Ear Corn on the Cob

Well the Snow Storm stayed way North of us. We had rain, and not really a whole lot of that. At least everyone's pantry and fridges are well stocked, too funny!! Anyway it was a laid back day around here today, not much going on. Did a little cleanup on the computer and that was it, sofa city after that! For dinner tonight I prepared Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and Mini Ear Corn on the Cob.




I used my favorite Chicken, Miller Amish Poultry. I'll be using their Skinless and Boneless Chicken Thighs. I had them in the freezer so I let them thaw in the fridge overnight. To prep them I seasoned them with Garlic Powder, Sea salt, and Ground Black Pepper. Sprinkled a light coat of Flour on them and they were ready to make. Preheated the oven  to 400 degrees F. I'll be using my favorite skillet, the Cast Iron Skillet. Added 2 tablespoons of Extra Virgin Olive Oil and set the burner on medium. When the skillet was heated up I added the Chicken, just long enough to brown both sides. After flipping them over I added a glaze to them, I used JB's Fat Boy Sticky Stuff BBQ Sauce.

I then put the skillet in the oven to finish cooking the Thighs. Roasted them till I had an internal temperature of 165 degrees, using a meat thermometer. Roasted about 15 minutes and done! As I removed them from the oven I put another light glaze over the top and let them cool for 3 minutes before serving. The Thighs were moist and tender, with all kinds of flavor! These would make some great Chicken Thigh Sliders, which I'll try sometime soon! I've been using Chicken thighs more and more, somewhat cheaper and just as good as any other cut.

For one side I prepared some Minute Multi Grain Medley. I love this Minute Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. Chicken, Grains, and Corn make a fine Dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






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

Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce and...

Dinner Tonight: Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes

It started off a cold morning, about 10 degrees, and didn't get a whole lot better through out the day! Ran Mom to a couple of errands and back home for the day with my remote and College Football for the afternoon. For dinner tonight it was the Crock Pot to the rescue, i prepared Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes.






They say Chicken Soup is Good For The Soul, I say Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce ain't too bad for the Soul either! Which happens to be what I prepared tonight for dinner. To start I prepared a rub and needed the following; 3 tablespoons Splenda Brown Sugar, 1 tablespoon Ground Coriander, 1 teaspoon Garlic Powder, 1 teaspoon Chili Powder, 3/4 teaspoon Morton's Salt Substitute. Then I also used 1 Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2 pieces, Healthy Life Whole Grain Hamburger Buns, and 1 Bottle JB's Fat Boy Haug Waush BBQ Sauce.

To prepare it, last night, I cut the Pork Shoulder in half. I then combined the first 5 ingredients in a small bowl and rubbed the pork with sugar mixture. I put both halves in a Gallon Size Hefty Plastic Bag along with a 1/2 bottle of BBQ Sauce and sealed it and let it marinate in the fridge overnight. In the morning I got the Crock Pot out and lined it with a Plastic Crock Pot Liner and sprayed it with Pam Cooking Spray. I removed the Pork from the bag and added both halves to the Crock Pot. Added the remaining 1/2 bottle of BBQ Sauce and put the lid on and let that baby cook! Cooked on low for about 8 hours until it was so tender it started to fall apart. Skimmed the fat from surface of cooking liquid. Removed pork from cooker. Stirred in another 1/4 Bottle of BBQ Sauce. Shred the pork; and returned it to BBQ mixture. Then when it was time to eat I pulled out what we needed for Sandwiches, served it on Healthy Life Whole Grain Buns.

The Pork was just incredible, tender and moist! A Crock Pot, Pork Shoulder, and JB's Fat Boy Haug Waush BBQ Sauce is one winning recipe. And I hope whoever invented the Crock Pot Liners was well paid, one of the best add on Kitchen Aids I use. Virtually no cleanup involved. Just pull the liner out of your Crock Pot and throw it in the trash and wipe down the inside of  your Crock Pot and cleanup is done! Mom and dad wanted a side dish so I had some Gourmet Golden Potatoes that I sliced up. Seasoned them with Sea Salt, Ground Pepper, Garlic Powder, and Dried Parsley. I then pan fried them in a Cast Iron Skillet in Extra Virgin Olive Oil until both sides were golden brown. Served with a side of Hunt's Ketchup. For dessert later a Jello Sugar Free Dark Chocolate Mousse.






Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce

Ingredients

3 tablespoons Splenda Brown Sugar

1 tablespoon Ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
3/4 teaspoon Sea Salt
1 (3 1/2-pound) Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2-4 pieces
12 (1 1/2-ounce) Whole Grain  Hamburger Buns
1 Bottle JB's Fat Boy Haug Waush BBQ Sauce


Preparation

1. Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture and 1/2 bottle of BBQ Sauce. Seal in plastic bag and marinate in the fridge overnight.

2. Next morning remove Pork from fridge and plastic bag. Add to Crock Pot and Cook on LOW for 8 hours or until very tender.

3. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1/2 Bottle of BBQ Sauce. Shred pork; return to BBQ mixture. Make your Sandwich and enjoy!

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

Dinner Tonight: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans





It's been one of those long days around here today. This morning after I got the Ribs cooking in the Crock Pot we were going to take my Dad to the doctor, with flu like symptoms. But he got dizzy and almost fell so we called 911 and let them take him on to the hospital. They did release him after about 4 hours, still waiting on results of the tests. Hopefully good news! For dinner tonight, Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans.

Mom had been wanting some Ribs, so I picked up some at Kroger  the other day, they always have top quality Pork. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.








For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from out in Ross at Farmer's Stand and I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. For dessert a Healthy Choice Vanilla Bean Frozen Greek Yogurt.









Idahoan Au Gratin Homestyle Casserole

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

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
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.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g





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

Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

Dinner Tonight: Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

Had a bowl of Cheerios for Breakfast this morning. That's the first bowl of Cereal I've had in forever, I can't even remember the last time starting the day with one! Had to have my Hoveround worked on today, just general maintenance; tires and batteries and such. Then ventured to Kroger, which is a real adventure anymore due to their remodeling. I really don't consider it remolding when all they're doing is moving items over an aisle or two and making a mess out of it. But as one Kroger employee told me, when they do stuff like this it's job security. As soon as they see that things are more confusing than before they'll move everything back, job security. Anyway for dinner tonight I prepared a Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.








As usual when using Buffalo I'm using Wild Idea Buffalo. I used the Wild Idea Buffalo Pulled Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned. It's seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that's why it's so flavorful! Delicious Buffalo Meat that you just heat and serve. I served it on a Healthy Life Whole Grain Hamburger Bun and topped it with just a bit JB's Fat Boy Chipotle BBQ Sauce. What a sandwich! For a side I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Wild idea Buffalo - 1 lb. Pulled Buffalo Chuck Roast

Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas.  Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.



Ingredients:  Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper


http://buy.wildideabuffalo.com/collections/a-la-carte/products/pulled-buffalo-chuck-roast

Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

Dinner Tonight: Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

Cloudy, rain on and off, hot, and humid around here today, but they're saying we have some more beautiful weather coming in! Hope so, I'd like to do some fishing at a local County Park this week. Hung around inside doing some odds and ends things and that was about it for the day. For dinner tonight, nothing but comfort food! I prepared an Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy.








I used a Kroger Brand Pork Shoulder (Butt) Roast, about 2 1/2 lbs. I put the Pork on this morning and let it slow cook through-out the day. All I needed was the Pork Shoulder or Boston Butt  (bone-in or boneless), 1/3 cup of Water, Sea Salt, Pepper (lightly), Roasted Cumin, Garlic Powder, Onion Powder, and JB's Fatboy Haug Waush BBQ Sauce. Then to prepare it; Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning.  Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw (Optional) and extra BBQ Sauce on the side. The pork just fell apart, not much need to shred it! Moist and just bursting with flavor! Served 3 people with plenty leftover for Sandwiches the rest of the week.








I served the Pork on top of a toasted half of a Healthy Life Wheat Sandwich Bun. I also had a side of Bob Evan's Mashed potatoes topped with some Heinz Mushroom Brown Gravy. Hope all you can try this sometime, it makes one incredible and delicious dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Crock Pot Pork Shoulder

Use your favorite barbecue sauce in this crock pot pork roast recipe. This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder, but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.
Ingredients:

pork shoulder or Boston butt, about 4 to 7 pounds, bone-in or boneless
1/3 cup of water
Sea Salt, Pepper (lightly)
 Roasted Cumin
 Garlic Powder
Onion Powder
JB's Fatboy Haug Waush BBQ Sauce


Preparation:

Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning.  Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side

Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans

Dinner Tonight: Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans

It's been a very laid back Sunday around the house. Woke up starving this morning so I made a Breakfast Sandwich along with a cup of hot brewed Decaf Green Tea. Used a toasted  Healthy Choice Multi-Grain English Muffin along with a fried slice of Turkey Spam, a slice of Sargento Ultra Thin Sharp Cheddar Cheese, and a (medium size) Scrambled Egg. A delicious way to start the day! Later got in an on-line Scrabble Tournament and that was about it for the afternoon. Yesterday Mom had stopped at the store and brought home some Pork Back Ribs so I knew what I would be preparing for dinner, Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans.

Mom had purchased the Ribs from Kroger. They always have some of the best top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot out, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge and the bags, discarded the Hefty Bags, and put the Ribs in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us here, JB’s Fat Boy Sauces and Rubs can’t be beat. These Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

For one side I had the other half of the baked Potato from last night. I made Mom and Dad some Bob Evan's Mashed Potatoes. Then I cooked up some fresh Green Beans, we purchased these at a farm out in Ross, Ohio. Then I baked a loaf of Pillsbury Rustic French Bread, I passed on the bread. For dessert later a slice of Mom's Apple pie, it's made with Splenda Sugar!










Pork Ribs

Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans

Dinner Tonight: Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans

I guess I hurt my wrist more than I had though. It was really aching throughout the night, but as the day wore on it eased up. Ran a friend to the Cincinnati Airport, he was off to New York. Went to the store for a few items and back home. For dinner a new Potato recipe along with Chicken. Tonight its Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans.






I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts. Preheated the oven on 350 degrees. Took a small cookie sheet and lined it with Reynolds Wrap and sprayed it with Pam w/ Olive Oil Cooking Spray. Seasoned the Chicken with McCormick Grinder Sea Salt and Black Peppercorn and baked it for 23 minutes, turning once midway through the time. With about 6 minutes of baking time left I took them out of the oven and basted them with JB's Fat Boy Sticky Stuff BBQ Sauce, JB's is my favorite sauce. Removed from the oven after the final 6 minutes and they were done. Tender, Moist, and full of flavor!

While my Chicken was baking I prepared one of the side dishes, Jalapeno Cheddar Fried Potatoes. Came across this earlier in the week in the latest issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and added some diced Red Onion. To prepare it heat oil in cast iron skillet.  Add the Scallions and Jalapeno; saute 1 minute, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And we add another keeper Potato Dish! This turned out delicious, just a fantastic combination of ingredients. You got to try this one!




We also had some fresh Green Beans. My Mom purchased them Thursday and she prepared them. I also baked some Corn Muffins for Mom and Dad, I had a slice of Klosterman Wheat Bread. For dessert/snack later tonight I had some Ritz Whole Grain Crackers topped with some Philadelphia Fat Free Cream Cheese.







 

Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

First, cook potatoes in sauce pan with salted water for 10 minutes; drain. Heat oil in cast iron skillet (this was key in our opinion). Add scallions and jalapeno; saute 1 minute, then season with salt & pepper. Off heat sprinkle with cheese.

Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

Dinner Tonight: Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

Wow what a gorgeous day to start off the early Memorial Day Weekend! Sunny, not a cloud in the sky, and a high of 70 degrees. A perfect day! Went to Kroger for a few items for myself and my Mom and back home. Did a little price comparison update between Kroger and Walmart, more on the results later. Took the cart out for a while and went down to the lake. For dinner tonight it was Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes.

Fired the grill up for part of the meal. I had bought a package of Kroger Center Cut Pork Chops while at Kroger earlier, beautiful looking Chops! I seasoned the Chops with McCormick Grinder Sea Salt and Black Peppercorn, after seasoning I sprayed a light coat of Pam Cooking Spray on both sides of the Chops. I always do this when grilling to help the Meat not to stick on the grill grate. I grilled the Chops till a thermometer read 150 degrees, grilled about 4 1/2 minutes per side. I flipped them one time and after flipping them I brushed on some JB's Haug Waush BBQ Sauce on them. JB's is my favorite BBQ Sauce, it's a  flavorful and a nice thick sauce with several different kinds. The Chops came out moist and full of flavor!

Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Herb Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, Rubbed Sage, and 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.








With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook 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. Chops, Red Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.