Seasoned Chicken and Parmesan Gnocchi

Dinner Tonight: Seasoned Chicken and Parmesan Gnocchi

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin, lightly buttered,

and a cup of Bigelow Decaf Green Tea. We had a cold morning today, 31 degrees with a cold breeze. Had a pretty good frost on the roof tops and low areas. After Breakfast I went to Meijer for a few items. Stopped and got gas on the way home, $1.80 a gallon. Haven't seen that in a while! Back home ran the vacuum and outside gathered up some leaves around the deck and driveway. Then had to work on the vacuum , guess I'm going to have to take it to be repaired tomorrow. For Dinner tonight I'm trying a new product, Three Bridges Parmesan Gnocchi. Tonight I prepared Seasoned Chicken and Parmesan Gnocchi.



For the Chicken I'm using Perdue Perfect Portions Skinless and Boneless Chicken Breasts. I had them

in the freezer so I let them thaw overnight in the fridge. I love the Perdue Perfect Portions Chicken Breasts. Always taste fresh and nice size. To prepare; removed them from the package and seasoned them with Sea Salt and Litehouse Freeze Dried Poultry Herb Blend. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet that was sprayed with Pam Cooking Spray and a tablespoon of Extra Virgin Olive Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside.

As my Chicken was cooking I prepared the Three Bridges Parmesan Gnocchi. I came across this at Meijer the other day and looked good so I bought a package. Its Potato Gnocchi blended with aged Parmesan Cheese. It comes in a sealed plastic box already seasoned with the Parmesan Cheese.

To prepare I used a medium size pot, sprayed it with Pam Cooking Spray. Filled it half way with water and heated it on high till it started to boil and reduced the heat to gentle boil and added the Gnocchi. Cooking it for 3 minutes, stirring often. Removed it from the heat and drained the water. Put it in a large bowl and added a 1/2 tablespoon of Light Olive Oil and added a shake of Kraft Reduced Fat Grated Parmesan Cheese and tossed it in the bowl. A Pesto Sauce would be good but Pestos are high in calories and carbs so I stuck with Olive Oil and Parmesan Cheese.




To serve I made a bed of the Gnocchi in a bowl. Then took 1 of the Chicken Breasts and sliced it up and topped the Gnocchi with the Chicken. I really enjoyed this Dinner! The Three Bridges Parmesan Gnocchi was fantastic! Excellent flavor and the Chicken was perfect with it. As I had said I found the Three Bridges Parmesan Gnocchi at Meijer, I'll be buying more of this. For Dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.










Three Bridges Parmesan Gnocchi

Tender pillows of potato gnocchi blended with aged parmesan cheese. By Pasta Prima. Inspired foods. 100% natural. Minimally processed, no artificial ingredients. No artificial flavors, colors and no preservatives. We care. www.threebridges.com. We do our part to care for the Earth through the purchase and on-site generation of certified renewable energy. Please visit www.threebridges.com for more information. Made in the USA.

Nutrition Facts

Serving Size 1 cup
Servings Per Container about 3
Amount Per Serving
Calories From Fat 60 Calories 240
% Daily Value
11%Total Fat 7.0 g
18% Saturated Fat 3.5 g
Trans Fat 0.0 g
35%Cholesterol 105 mg
28%Sodium 680 mg
10%Total Carbohydrate 31 g
8% Dietary Fiber 2 g
Sugars 1 g
Protein 24% 12 g
https://threebridges.com/

Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites

Dinner Tonight:  Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites

Had a bowl of Kashi 7 Whole Grains Puffs for Breakfast, love this cereal! Did some things around the house. Then out to the shed and repaired a wooden shelf that the bracket broke that was holding up one end. Another breezy and cold day out there, mostly sunny though. Got into the shower this morning and the shower curtain rod broke as I got in the shower. So it was off to Walmart and bought a new rod and shower curtain, needed a shower curtain anyway. So for dinner tonight it was appetizers, I prepared  Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites.





According to Basic Food Math, doesn't 2 appetizers equal 1 dinner? Hope so because that's  my dinner tonight! I prepared Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites. I used PERDUE® Bourbon Glazed Chicken Breast Chunks and a container of Kroger Produce Cauliflower Florets.








As all the Perdue Chicken products it’s easy to prepare. Preheated the oven to 375°F. Sprayed a

baking sheet with Pam Cooking Spray and placed the frozen Chicken pieces in single layer on the baking sheet. Baked on the middle over rack for 25 minutes, until heated through. Turned the pieces halfway through heating time. I’ve got another Perdue Chicken Product that makes a delicious dinner! The Bourbon Glaze is outstanding. Thick and spicy, but over powering. Another great Item to have on hand in the freezer!

Breaded and Ready!

I had bought a package of the Cauliflower Florets at Kroger the other day with this recipe in mind. To prepare them I needed; 1 Package of Cauliflower Florets, 1/2 cup Flour, 1/2 cup Egg Beater's, 1 cup Shake and Bake Seasoned Panko, 1/2 cup Kraft Reduced Fat Parmesan Grated Cheese, 1 tablespoon Zatarain's Creole Seasoning, and Extra Virgin Olive Oil for frying.










To prepare them; Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and

Too Good!!

coat in the mixture of the breadcrumbs, Parmesan and creole seasoning before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain. Love these! You could make a meal out of these alone. The only problem with this dish is trying to get them to the the table before eating them! Huge KEEPER RECIPE!! The original recipe and it's web link is at the bottom of the post. 2 Appetizers does equal 1 Dinner! For dessert later a Kashi Dark Mocha Almond Granola Bar.







PERDUE® Breaded Chicken Breast Chunks, Bourbon Glazed
Breaded chicken breast chunks, fully cooked and glazed with sweet bourbon sauce, packed in a 3.5 LB resealable bag. Frozen.

* Fully Cooked

* Frozen
* Breaded
* Easy to Use

COOKING & PREP
CONVENTIONAL/TOASTER OVEN (Preferred Method)
• Preheat oven to 375°F. Spray baking sheet with cooking spray
• Place frozen pieces in single layer on baking sheet.
• Bake on middle over rack for 23 to 25 minutes, or until heated through. Internal temperature should reach 150°F to 160°F.
• Turn pieces halfway through heating time. MICROWAVE OVEN:
• Place frozen pieces in single layer on a microwave-safe plate.
• Heat, uncovered on HIGH for 2-1/2 to 3-1/2 minutes turning halfway through heating time.
• Let stand 1-2 minutes before serving. Appliances may vary. Heating times are approximate.
https://www.perdue.com/products/perdue-breaded-chicken-breast-chunks-bourbon-glazed-for-clubs-56-oz/80454/





Crispy Parmesan Cauliflower Bites

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Crispy bite sized pieces of tender cauliflower coated in a panko and parmesan crust seasoned with a creole/cajun spice mix that is so addictive that you will never reach for that bag of microwave popcorn again!

ingredients
1 large cauliflower, cut into bite sized florets
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
1 cup panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon creole seasoning
oil for frying
directions
1 - Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and coat in the mixture of the breadcrumbs, parmesan and creole seasoning before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain.
2 - Enjoy warm by itself or with your favourite dipping sauce.
Nutrition Facts: Calories 337, Fat 13.8g (Saturated 3.9g, Trans 0), Cholesterol 92mg, Sodium 346mg, Carbs 34g (Fiber 5g, Sugars 4g), Protein 15g

http://www.closetcooking.com/2015/01/crispy-parmesan-cauliflower-bites.html

Italian Pasta Salad w/ Kielbasa Turkey Sausage

Dinner Tonight: Italian Pasta Salad w/ Kielbasa Turkey Sausage






For Breakfast this morning I had some Simply Potatoes Hash Browns (sprinkled with Sargento Shredded Cheddar Cheese), 1 Fried Egg, 2 slices of toasted Klosterman Wheat Bread, and it wouldn't be complete without my morning cup of Bigelow Decaf Green Tea. We had a lot of rain overnight and through out the day, warm though at 64 degrees. We were even under a Tornado warning toward the late afternoon! December and Tornado warnings aren't a regular occurrence around here. Finished up some laundry and did some house cleaning for my day. For dinner tonight a personal favorite, Italian Pasta Salad w/ Kielbasa Turkey Sausage.




Then for the Turkey Sausage I used Butterball Kielbasa Turkey Sausage. I normally use the
Butterball Everyday Smoked Turkey Sausage but while at Meijer the other day I seen that they had the Kielbasa in stock so I grabbed a package of that. I took 1 i/2 of the Sausages and cut it in to bite size pieces. I took a medium size skillet and sprayed it Pam Cooking Spray. Added a 1/2 tablespoon of Extra Virgin Olive Oil, and heated it on medium heat. When the skillet was heated up I added the Turkey Sausage pieces. I cooked them about 12 minutes, stirring them frequently until browned and heated through.




Then to go with the Sausage I had prepared some Italian Pasta Salad, made about noon today. A

Light and tasty dish that includes Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Green Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Grinder Italian Seasoning, and topped with fresh Shaved Parmesan Cheese. Boiled the Pasta according to the box and added all the ingredients and tossed until well mixed. Then refrigerated until ready to use.







Added the Pasta Salad to a bowl and topped it with the sliced Turkey Sausage, and chowed down!
The Pasta Salad and Sausage are a perfect combination. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.











Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight

Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g


See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf




BUTTERBALL EVERY DAY POLSKA KIELBASA TURKEY DINNER SAUSAGE-SKINLESS
Enjoy delicious Polish sausage flavor in no time with our Polska Kielbasa Turkey Dinner Sausage.

Instructions
Grilling: Grill at medium-high heat for 8 to 10 minutes, turning frequently.

Skillet: Cook in a non-stick skillet over medium heat, 10 to 12 minutes, turning frequently.

Always heat thoroughly.

Microwave: Wrap each individual sausage in paper towels and place on a microwave-safe plate. Microwave on high 3¼ minutes (1½ minutes for one). Let stand 2 minutes before serving.

NOTE: Microwave ovens can vary due to wattage, age and line voltage. Time can also vary due to initial temperature of product, size and shape of product, and standing time. Cooking times given are approximate.

STORAGE
Keep refrigerated

Opened: Should be used within 3 to 5 days

Unopened: Should be used within 5 days of the sell-by date

CALORIES 80 CALORIES FROM FAT 40 PROTEIN 8g TOTAL FAT 5.5g
% DAILY VALUE
Total Fat 5.5g 8%
Saturated Fat 1g 6%
Trans Fat 0g 0%
Cholesterol 15mg 5%
Sodium 510mg 21%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 5%
Sugar 2g 0%
Protein 8g 16%
Vitamin A 0%
Vitamin C 25%
Iron 4%
Calcium 0%
SERVING SIZE    2 oz. (57 g)
Servings per container 6.5
INGREDIENTS:
Poultry Ingredients: (Turkey, Poultry Ingredients (Ground Turkey, Mechanically Separated Turkey), Water, Corn Syrup, Contains 2% or less of Oat Fiber, Salt,Vitamin C (Ascorbic Acid), Autolyzed Yeast, Dextrose, Modified Food Starch, Sodium Nitrite, Flavorings,Sodium Phosphate, made with beef collagen casing. GLUTEN FREE.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-polska-kielbasa-turkey-dinner-sausage

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).

Broken Lasagna with Hardwood Smoked Turkey Sausage

Dinner Tonight: Broken Lasagna with Hardwood Smoked Turkey Sausage and Baked Bread

What a beautiful day out there today! A bit windy but sunny out and not a cloud in the sky. Had some Simply Potatoes Hash Browns and a couple of Eckrich Smoked Turkey Breakfast Sausage Links for Breakfast. Add my morning Bigelow Decaf Green Tea and the Sunday Paper and I was set. Cleaned up around the house and did a load of laundry for Mom. All done inside and got the cart out and enjoyed this beautiful day. Got the rod and reel out and did a little fishing down at the community lake. Caught a few little ones, just nice to be outside! For dinner it was sort of odds and ends put together. I prepared  Broken Lasagna with Hardwood Smoked Turkey Sausage and Baked Bread.

To prepare tonight's dinner I'll need Ronzoni Healthy Harvest Whole Grain Lasagna, Black Olives, Kraft Reduced Fat Grated Parmesan Cheese, McCormick Grinder Italian Seasoning, Butterball Hardwood Smoked Turkey Sausage, and La Rosa's Sauce. Sort of played dinner by ear tonight. Started searching the pantry and came across an open box of Ronzoni Healthy Harvest Whole Grain Lasagna, and I sort put the dinner together from there.






I preheated the oven to 400 degrees and when ready baked the remaining loaf of the Multi-Grain Batard Bread. I always try to use Ronzoni Healthy Harvest Whole Grain Pastas but it's getting harder

and harder to find their products. Kroger and Walmart no longer carry the products, so Meijer is the only place here locally that I can find it. So anyway I grabbed the box of Lasagna and broke up a few of the Noodles into smaller pieces. To prepare it; I took a medium size sauce pan and filled half way with water and added 1/2 tablespoon of Sea Salt to it and brought it a boil. Added the Broken Lasagna Noodles and stirred. Cooked them uncovered, stirring occasionally, for 10 minutes. After 10 minutes drained them and set aside.




As the Pasta was cooking I grabbed a small sauce pan and added the La Rosa's Sauce to it, letting it simmer on medium low heat. And as the Pasta and Sauce were cooking I cooked the Sausage on another burner. Used a medium size skillet and sprayed it with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. I'm using the Butterball Hardwood Smoked Turkey Sausage; that I sliced into bite size pieces. When the skillet was heated I added the Sausage, cooked them for about 10 minutes flipping the pieces over twice.




The Pasta, Sauce, and Sausage all got done at the same time. I took the drained Pasta and put them

into a large bowl. Seasoned with Sea Salt, Dried Parsley, and McCormick Grinder Italian Seasoning and tossed making sure it was mixed well. Then added a cup of the La Rosa's Sauce mixing well until all the Pasta was covered. Finally added the Smoked Turkey Sausage and stirred. To serve it I topped it with some Sliced Black Olives and Kraft Reduced Fat Grated Parmesan Cheese. Ne fine meal for just throwing some items together! I'll have to keep this Broken Lasagna Meal in mind to use again sometime. For dessert later a Jello Sugar Free Dark Chocolate Pudding.





Butterball Hardwood Smoked Turkey Sausage

14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:

Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:Butterball Smoked Turkey Sausage
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Smoked Turkey Sausage Dogs w/ Roasted Fingerling Potatoes

Dinner Tonight: Smoked Turkey Sausage Dogs w/ Roasted Fingerling Potatoes




Greetings from West Chester! After Breakfast and my morning workout I started with laundry, 2 loads. Then I got the vacuum out and hooked up the hose attachment and went to every window and vacuumed the window sills and the blinds, this was job now! Add on doing it from a wheelchair, it was a job! Not a bad day out partly cloudy and in the low 70's. Went to the bank for Mom later in the afternoon. My Moms not feeling up to par today, she's been having a lot of trouble sleeping at night. Made sure she took it easy today. For dinner tonight I prepared Smoked Turkey Sausage Dogs w/ Roasted Fingerling Potatoes




I used the Butterball Hardwood Smoked Turkey Sausage for tonight's meal tonight. I cut the Sausage into to 2 pieces to give me a couple of Sausage Dogs. I absolutely love the Butterball Hardwood Smoked Turkey Sausage. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! For the Buns I used Kroger Lite Wheat Hot Dog Buns. I then topped the Sausage with French’s Spicy Brown Mustard, love these things!




Then to go with the sausage Dog I made some Roasted Fingerling Potatoes. I cut the Fingerling
Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a large cookie sheet I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can't figure out why it's so hard to find Fingerling Potatoes in this area, only 1 store around here locally that sells them. For dessert later a bowl of Del Monte No Sugar Added Peach Slices.




Oven-Roasted Fingerling Potato Fries

Ingredients:

Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Pepper
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese


Directions:

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half and add to a large mixing bowl.

3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.

4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese

5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.



Butterball Hardwood Smoked Turkey Sausage

14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:

Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.



http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Baked Parmesan Perch w/ Jalapeno Cheese Fried Potatoes

Dinner Tonight: Baked Parmesan Perch w/ Jalapeno Cheese Fried Potatoes




Our streak of beautiful days is still going, sunny and a high near 70. But rain on the way possibly by tomorrow. Had to have our ice maker in the fridge replaced today. Then did some house cleaning and on to the outside. I bought a miniature Blue Berry Bush and replanted it into a bigger pot, it's been doing okay I've only had it a few days. I also bought a few Herb plants that I replanted in bigger pots. Had the cart out for a while enjoying the day. For dinner tonight I prepared Baked Parmesan Perch w/ Jalapeno Cheese Fried Potatoes.





While at Jungle Jim's International Market yesterday I had picked up some Ocean Perch fillets and

wasted no time in using them. I'm trying a new recipe with them, Baked Parmesan Perch. I was looking for Perch recipes and came across this one on the Taste of Home website, a site I have found many a recipe on. it's an easily prepared and delicious recipe! I'll need the following to prepare it; 2 tablespoons dry Bread Crumbs (Progresso Italian Style Bread Crumbs), 1 tablespoon grated Parmesan Cheese (Kraft Reduced Fat Parmesan Grated Cheese), 1 tablespoon Paprika (Hungarian Paprika), 1 teaspoon dried Basil, 1 pound Perch or Fish fillets of your choice, and 1 tablespoon melted Butter (Blue Bonnet Light Butter). To prepare it; In a shallow bowl, combine the Bread Crumbs, Parmesan Cheese, Paprika and Basil. Brush Fish fillets with Butter, then dip into the Crumb Mixture. Place in a greased baking pan. Bake, uncovered, at 400° for 12 minutes or until fish flakes easily with a fork. The original recipe calls for a baking temperature of 500° but I opted for 400° instead and an extra 2 minutes of baking time. I just think Fish bakes up better at 400°. The Perch came out delicious! Fantastic flavor from all the ingredients and came out very moist. I have another "Keeper Recipe".





Then for a side dish I prepared Jalapeno Cheese Fried Potatoes. I had come across the Jalapeno

Cheese Fried Potatoes some time back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply 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 I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And presto another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. Everything just comes together to make this dish the perfect Potato Dish! Quite a meal tonight. For dessert later a Jello No sugar Added Double Chocolate Pudding topped with Cool Whip Free.







Baked Parmesan Perch Recipe

Ingredients
  2 tablespoons dry bread crumbs
  1 tablespoon grated Parmesan cheese
  1 tablespoon paprika
  1 teaspoon dried basil
  1 pound perch or fish fillets of your choice
  1 tablespoon butter, melted


Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts
One serving (1/4 pound) equals 158 calories, 6 g fat (2 g saturated fat), 52 mg cholesterol, 176 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1/2 fat.

http://www.tasteofhome.com/recipes/baked-parmesan-perch




Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes

2 Tbsp. 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

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.