Cajun Meatballs

You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie - O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!

Cajun Meatballs

Ingredients
1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank's Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker's Peach Preserves


Directions
1 - Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 - In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 - Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 - In a small bowl, combine the barbeque sauce and peach preserves.
5 - When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole and Cut Green Beans

Dinner Tonight: BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole, Cut Green Beans, and Baked French Bread




Another beautiful Summer Day out there again! No humidity, plenty of Sun, and a high in the 70's!

Can't beat that for an August Summer Day! Had a light breakfast of a Toasted Healthy Life Whole Grain English Muffin topped with a tablespoon of Jif Reduced Fat Peanut Butter. So after breakfast and morning workout headed out to Meijer for some Envy Apples and picked up some Jennie - O Turkey Breakfast Sausage Links and Sweet Italian Turkey Sausage. After some house cleaning got the cart out for the afternoon to enjoy all that sunshine! For dinner tonight I prepared BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole, Cut Green Beans, and Baked French Bread

 




This is a Kraft Recipe that I made some adjustments to; now it's my recipe! To make this I'll need the following: 1/2 cup Smucker's Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, 1/2 tsp. Garlic Powder, Sea Salt (to taste), 1 small Onion (finely chopped), and 8 small Boneless Skinless Chicken Thighs. For the Chicken Thighs I used Simple Truth Boneless Skinless Chicken Thighs.

Ready for the oven...

To prepare it I preheated oven to 375ºF. Seasoned Chicken Thighs with Sea Salt. Then mixed the 1/2 cup Smucker's Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, and a 1/2 tsp. Garlic Powder in large bowl until blended. Stirred in onions. Added the  chicken; turned to evenly coat.  Placed Chicken in single layer in 8-inch square baking dish; cover with sauce. Then bake 30 min. and Chicken read 165ºF by an inserted thermometer. Then what you have, get ready, is a Winner Winner Chicken Dinner! Had to sorry! It's really a delicious Chicken. Chicken is moist and juicy and all the ingredients combine to give it an incredible taste.

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 pipping hot Potato Dishes. I also heated up a can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. Excellent meal tonight! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.








BBQ Glazed Chicken Thighs

What You Need

1/2 cup Smucker's Sugarless Peach Preserves

and ready to serve!

1/4 cup Kraft Sweet Brown Sugar BBQ Sauce
1/2 tsp. Garlic Powder
Sea Salt, to taste
1 small Onion, finely chopped
8 small Boneless Skinless Chicken Thighs

Make It
1 - Heat oven to 375ºF.
2 - Season Chicken Thighs with Sea Salt
2 - Mix first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.
3 - Place chicken in single layer in 8-inch square baking dish; cover with sauce.
4 - Bake 25 to 30 min. or until chicken is done (165ºF)






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 boilover.
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/

Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes




The sun is finally out and in the low 80's, much needed around here! Started off with Turkey Sausage Links, 1 Egg Sunnyside Up, Wheat Toast, and a cup of Bigelow Decaf Green Tea. Not a bad way to start the day! Got some house chores done around the house then spent most of the day outside in that beautiful Sunshine. Had the cart out most of the afternoon. For dinner tonight another new recipe, Oven Roasted BBQ Chicken Thighs. Dinner tonight is Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes.





Tried a new recipe for Chicken Thighs tonight, Oven Roasted BBQ Chicken Thighs. The recipe is

Ingredients for a delicious BBQ Glaze

courtesy of Ree Drummond, so you know this is going to be good! The recipe has 6 Ingredients; 1 1/2 cups JB's Fat Boy Sticky Stuff BBQ Sauce, 1/4 cup Smuckers Sugarless Peach Preserves, 1 clove Garlic, Frank's Hot Sauce (Optional), 6 Chicken Thighs (Boneless Skinless), and Extra Virgin Olive Oil For Brushing. I'm only making 6 Chicken Thighs, the original recipe is for 12 Chicken Thighs. I also opted to use Smucker's  Sugarless Peach Preserves and to use the Boneless Skinless Chicken Thighs, they were out of stock on the Bone- In Thigh.




To prepare it was very easy; Combine BBQ sauce, peach preserves, garlic, and hot sauce in a

medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside. Drizzle olive oil on a rimmed baking sheet and place chicken in the pan. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. Another delicious recipe from Ree Drummond. The Thighs came moist and tender with incredible flavor. Brushing on the BBQ Sauce several times provided the fantastic BBQ Glaze. This recipe for the Sauce would go perfect with any Chicken Dish. Thank you Ree!




For one side I heated up a small 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. Just cooking for myself tonight it's great having these small servings of sides to prepare, no leftovers or waste. For dessert later tonight I'll be having a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Recipe courtesy of Ree Drummond

Oven Roasted BBQ Chicken Thighs

Ingredients
3 cups Your Favorite BBQ Sauce
1/2 cup Peach Preserves
1 clove Garlic
 Hot Sauce, Optional
12 whole Chicken Thighs, Bone-in, Skin-on
 Olive Oil For Brushing

Preparation Instructions
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.
Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Delicious!

http://thepioneerwoman.com/cooking/2014/06/oven-bbq-chicken/

Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips

Dinner Tonight: Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips

Down right cold around here! In the 20's early and then in the 30's but with one cold wind. Cloudy all day so it was a good day to stay in and be a couch potato. After a delicious Breakfast and a light Lunch it was time for dinner! I made what I had planned on making yesterday, until I was distracted by a beautiful Whole Roaster Chicken, a Peach Pork Tenderloin. Dinner tonight; Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips.






I came across the The Peach Pork Tenderloin recipe in an issue of Diabetes Forecast Magazine. I love Pork Tenderloin recipes and this one was no exception. A great spice seasoning mix of - 2 tsp. Ground Cumin, 1 tsp. Dried Thyme Leaves, 1 tsp. Dried Sage, 1 tsp. Ground Cinnamon, 1/4 tsp. Sea Salt, and 1/4 tsp. Ground Black Pepper. Then what really set taste buds going, 1/2 cup No Sugar Added Peach Preserves! What a great glaze this provided with for the Pork. It provided just the right amount of flavor, nothing over powering. This is one fantastic Pork Tenderloin dish, a keeper recipe! The Pork came out with that nice Peach Glaze and was moist and flavorful on the inside. Just season, baste, and bake (on 450 degrees). Bake for about 25 - 30 minutes or until the Pork reached 160 degrees by a meat thermometer in the thickest part of the Tenderloin. Easy to prepare, very little clean-up, and a delicious Pork Tenderloin with an incredible flavor.






For a side to go with the Pork I heated up my favorite Mashed Potatoes, Bob Evan's Mashed Potatoes. Just microwave for a total of 6 minutes, and done. I also heated up a can of Del Monte Asparagus Cuts and Tips. Very good for canned Asparagus. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Chocolate Pudding.

Peach Pork Tenderloin

Ingredients:


2 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Dried Sage
1 tsp. Ground Cinnamon
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
2 Pork Tenderloins (1 lb. each)
1/2 cup No Sugar Added Peach Preserves



Directions:

1) Preheat the oven to 450 degrees. Coat a rimmed  baking sheet with Pam Cooking Spray; set aside
2) In a small bowl, combine all the spices. Rub the spice mixture over the tenderloins. Brush the tenderloins with the Peach Preserves.
3) Insert a meat thermometer into the thickest part of one tenderloin.
4) Roast the Pork for about 25 minutes or until the thermometer registers 160 degrees.
5) Remove the Pork from the oven and place on a platter. Let stand 10 minutes before carving.


Makes: 8 servings   Serving Size: 3 oz.


Per Serving: Calories 125,  Fat 3 g (Sat. Fat 1 g),  Carbohydrate 4 g (Fiber 2 g, Sugars 0 g),  Cholesterol 60 mg,  Sodium 100 mg, Potassium 370 mg, Protein 22 g,


http://www.diabetesforecast.org/2013/nov/recipes/peachy-pork-tenderloin.html?print=t