Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus

Dinner Tonight: Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus




For Breakfast I just had a a cup of Bigelow Decaf Green Tea. Well my computer was going on and off on me but I replaced the modem and it seems to have fixed the problem. But one solved and

another problem starts. We have been without water since around 4:00 yesterday afternoon. That finally came back on at Noon today. So later in the day I went with Mom and we put flowers on some of the family graves. We got back home just before a Thunderstorm moved in for the late afternoon. Lot of wind and rain with it. Hopefully everything is back to normal! For Dinner tonight I prepared Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus.





For my Chicken, I picked up a package of Simple Truth Skinless and Boneless Chicken Breasts. To prepare them I'll be needing Flour, Paprika, Ground Cumin, Litehouse Poultry Herb Blend, Salt, and Pepper.











To prepare it I’m using a large skillet to fry the Chicken. I first sprayed it with Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil to it, preheated on medium heat. As the skillet

was heating I grabbed a pie pan and added a couple of tablespoons of Flour to it. Then I seasoned the Flour with the Paprika, Ground Cumin, and Litehouse Poultry Herb Blend. Took a fork and blended everything together. I then took the Chicken Breasts and rolled them in the Flour Mix, making sure both sides were fully Floured. Next I seasoned them with the Salt and Pepper. With the skillet heated, I added the Chicken to the skillet. I fried the Chicken until it was golden brown on one side and flipped it over and fried the other side the same way. Checked it with a meat thermometer and it was 165 degrees, perfect. The Chicken came out moist and tender with a nice crust. I served it with a side of Hidden Valley Ranch Buffalo Dressing.


For the Black Beans and Rice I used a new one, Lundberg Organic Whole Grain Black Beans and Rice. I've used several of the Lundberg Products and love them all! So to prepare these: In a medium

saucepan combine 2 cups of water, rice, beans and seasoning packet, and 1 Tbsp. olive oil. Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve. Another excellent Grain Side Dish from Lundberg! Rice excellent as always and the Black Beans were perfect with the Rice. Good side dish for Pork, Beef, and Buffalo as well.






 For a second side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus 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 tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has became the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Tostitos Multi Grain Scoops with Newman's Own Black Bean and Corn Salsa. I love this Salsa and its been a while since I've I had some. I also had a Diet Green Tea Snapple to drink.





Lundberg Organic Whole Grain Black Beans and Rice

DESCRIPTION
Enjoy this popular combination inspired by the Cuban version of rice and beans. Made with whole

grain organic brown rice and high-fiber black beans, it’s a deliciously smart way to serve up a healthful side dish. You’ll love the spicy blend and the amazing flavor.

COOKING INSTRUCTIONS
Stove Top:

1 - In a medium saucepan combine 2 cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
2 - Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes.
3 - Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.
4 - Soak up the compliments.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Dehydrated Black Beans, Organic Spices (Paprika, Black Pepper, White Pepper, Cumin, Celery Seed, Cayenne), Sea Salt, Organic Dehydrated Vegetables (Tomato, Red Bell Pepper), Organic Dehydrated Onion, Organic Dehydrated Garlic, Organic Sugar, Organic Rice Concentrate.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g - about 1/4 cup rice and 1 1/3 tbsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrate 44g 15%
Dietary Fiber 5g  20%
Sugars 2g
Protein 6g
http://www.lundberg.com/product/organic-whole-grain-rice-black-beans/

Cast Iron Skillet Marinated Chicken Breasts w/ Mashed Potatoes, Green Beans, and Baked...

Dinner Tonight: Cast Iron Skillet Marinated Chicken Breasts w/ Mashed Potatoes, Green Beans, and Baked French Bread






For Breakfast this morning I had a bowl of Kroger Brand Bran Flakes. Also had my morning cup of

Bigelow Decaf Green Tea. Had a another heavy rain overnight but it cleared up by mid morning. Had a high of 91 degrees and partly sunny. After Breakfast I got the cart out and I had to put new rear caster tires on my Hoveround. It took a while but I got it done. Then while I had the Hoveround outside I cleaned it up, which it needed. Done for the day. Later I went down and picked up the mail and stopped by the lake for a bit. For Dinner tonight Cast Iron Skillet Marinated Chicken Breasts w/ Mashed Potatoes, Peppered White Gravy,  Green Beans, and Baked French Bread. I'm looking forward to this Dinner!



To prepare this - I had a package of Simple Truth Chicken Breasts, 3 Breasts, in the freezer so I laid it in the fridge to thaw on Wednesday night. I Marinated the Chicken Breasts in Buttermilk overnight Thursday. To make the Chicken I'll be frying it in a Cast Iron Skillet, using 3 Chicken Breasts, and Extra Light Olive Oil. For seasoning the Chicken I'm using; Flour, Sea Salt, Black Pepper, Dried Thyme, and Smoked Paprika








To prepare it; In a large bowl (or freezer bags) add the chicken with only 1/2 quart of the buttermilk.

Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off. Combine the Flour and Sea Salt, Black Pepper, Dried Thyme, and Smoked Paprika in a large resealable plastic bag. Drain chicken pieces and shake of the remaining Buttermilk; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.







Heat a 1/4 in. of oil in Cast Iron Skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and serve! The Chicken Breasts came out incredible, moist and excellent seasoning. The Buttermilk marinade works so good with Chicken.









I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.











Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Kroger Bakery French Bread, One delicious meal tonight, Mom and Dad loved it!















During the day today I baked 5 Mini Chocolate Cakes. I made them using Pillsbury Sugarless Devils Food Cake Mix and Iced it with Pillsbury Sugar Free Chocolate Fudge Icing. So for Dessert then it's a slice of the Chocolate Cake, first bite of a Cake I've had in a long time.

Thin Cut Chicken Breasts w/ Olive Oil and Italian Herb Linguine

Dinner Tonight: Thin Cut Chicken Breasts w/ Olive Oil and Italian Herb Linguine






Just was not hungry at all this morning so i just had a cup of Bigelow Decaf Green Tea. After that I headed out to Meijer for a few items, Jennie - O Turkey Products and Aunt Milli's Bread products. Back home not much going on today.Cleaned up outside around the house and then got the cart out and rode around for quite a while. Mostly cloudy but warm out today. For dinner tonight I prepared Thin Cut Chicken Breasts w/ Olive Oil and Italian Herb Linguine.






I had purchased a package of Simple Truth Thin Cut Chicken Breasts the other day at Kroger. So I'm

using them for tonight's dinner of Thin Cut Chicken Breasts w/ Olive Oil and Italian Herb Linguine. To prepare the Chicken; i preheated a large skillet on medium heat. I sprayed the skillet with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil. I seasoned the Chicken with Morton's Lite Salt, Ground Black Pepper, and LiteHouse Poultry Herb Blend Seasoning. I then patted the Chicken with a light coat of Flour. Added the Chicken to the preheated skillet and fried the Chicken for 4 minutes, turned the Chicken over and fried it 3 minutes. The Chicken didn't have to fry as long as normal because they were cut so thin. Chicken came up golden brown and delicious!



I'm serving the Chicken with Pasta Roni Rustic Recipes Olive Oil & Italian Herb. I had had this

once before but I served it with Shrimp. Easy to prepare and delicious Pasta Dish. To prepare it In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil. Reduce the heat to medium. Boil uncovered, 10-12 min., stirring frequently. The Sauce will be thin so just let it stand for 3min. to thicken. Pasta Done! I love these Rice A Roni and Pasta Roni products! Added a sprinkle of Morton's Light Salt to it.








To serve it I made a bed of the Pasta in a bowl and topped it with a one of the Chicken Breasts. I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.    








Pasta Roni Rustic Recipes Olive Oil & Italian Herb

Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil & Italian Herb combines

linguini with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

Preparation:
1 - In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 - Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 - Sauce will be thin. Let stand 3-5 min. to thicken.

Ingredients
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.

*DRIED.

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

Nutrition
Amount Per Serving% Daily Value

Calories 250
Calories from Fat 70
Total Fat 8g 12%
Saturated Fat 1.5g 7%
Trans Fat 0g
Cholesterol 5mg 0%
Sodium 700mg 29%
Total Carbohydrate 38g 13%
Dietary Fiber 2g 9%
Sugars 2g
Protein 8g


http://www.ricearoni.com/Products/Rustic_Recipes/Pasta_Roni_Rustic_Recipes/Olive_Oil_and_Italian_Herb/Featured