Skillet Potatoes and Ham with a Sunny Side Up Egg

Dinner Tonight: Skillet Potatoes and Ham with a Sunny Side Up Egg




For Breakfast this morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain

English Muffin, lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, And had a cup of Bigelow Decaf Green Tea. After Breakfast I went to Menard's to pick up a small can of Black Paint and then to Kroger and picked up a couple of Donuts for Mom, she wanted Coffee and Donuts for her Breakfast. I needed the paint to touch up the trim of the shed and to touch up a couple of the shutters around the house. A bit hotter and more humid today, 88 degrees and sunny. For Dinner tonight I prepared a Skillet Potatoes and Ham with a Sunny Side Up Egg.




The 2nd day of Breakfast for Dinner tonight. Skillet Potatoes and Ham for Breakfast, I mean Dinner! I'll need; 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes, a package of Meijer Diced Ham, 1 Egg, Morton's Lite Salt, Ground Black Pepper,  Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Pam Non Stick Cooking Spray, and Extra Light Olive Oil.








To start I got a large skillet and sprayed it with Pam and added 2 tablespoons of Extra Light Olive
Oil, heated it on medium heat. When the skillet was ready I added the package of the Simply Potatoes Steakhouse Seasoned Diced Potatoes. I lightly seasoned them with the Salt and stirred. Put the lid on the skillet and let them cook. Using a spatula, I turned them several times so they would cook evenly. Cooked a total of 15 minutes. With about 3 minutes of cooking time left I added the package of Meijer Diced Ham. Stirred and finished the cooking of the Potatoes. When done put them in a large bowl and set it aside.



As the Potatoes and Ham were finishing I got a small skillet sprayed it with Pam and added a 1/2 tablespoon of Extra Light Olive Oil, heated it on medium heat. When the skillet was heated I added the Egg. Seasoned it with Salt and Pepper. I grabbed a teaspoon and scooped up some of the Olive Oil and poured it on top of the Yolk. Then put a lid over the skillet and cooked my Egg. Sunny Side Eggs always cook better with a lid over the skillet and a bit of the Oil over them when cooking them. It gives the Yolk a good finish.











To put the dish together I used a bowl and made a bed of the Potatoes and Ham, seasoned them with a little of the Salt. Sprinkled some Sargento Reduced Fat Shredded Sharp Cheddar Cheese on top and then added the Sunny Side Egg. Time to Eat! I love the combo of Potatoes and Ham! Then with Egg topping it off it gave great flavor and tied the dish together. Excellent Dinner tonight. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Diet Tropa - Rock - A Snapple to drink.







Simply Potatoes Steakhouse Seasoned Diced

Simply Potatoes Steakhouse Seasoned Diced Potatoes. Made from only real, fresh, never frozen

potatoes that are as deliciously easy as they are wholesome. Free from gluten.

Simply Potatoes Steakhouse Seasoned Diced Potatoes.
* Made from fresh potatoes.
* Net Wt 20 oz (1 lb 4 oz) 567 g.
* Gluten Free

Ingredients:
Ingredients: Potatoes, Dextrose, Steakhouse Seasoning (Dehydrated Vegetables [Garlic, Red Bell Peppers and Onion], Salt, Spice, Natural Flavors, Oleoresin Paprika, and Silicon Dioxide Added to Prevent Caking), Contains 1/2% or less of the following: Disodium Pyrophosphate (Added to Maintain Color), Potassium Sorbate and Sodium Bisulfite (Added to Maintain Freshness).

Directions:
Instructions: Keep refrigerated.Cook before serving.For best quality and cooking results, do not freeze.After opening, store in an airtight container and use within 3 days.Simple Steps to Delicious Potatoes:Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Cover with lid.Cook 12-15 minutes, turning every 3-4 minutes.Note: During cooking, potatoes must reach a temperature of 165F for 2 minutes. Do not eat until fully cooked.







Eggs.......
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Cuban Hash w/ Tossed Salad

Dinner Tonight: Cuban Hash w/ Tossed Salad





Well the headaches aren't quite as bad finally, still nagging though. For Breakfast I had a couple of

Eggo's and a cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom and then started on a few things around the house that needed done. The weather is leaving no doubts that Summer has set in the Ohio Valley. Hot and Humid is the forecast until at least next week. Friday through Sunday. Highs in the 90's, extremely high humidity, and a heat index well over 100 degrees. But as hot as is it's better than a blowing snow and below zero weather! i took Mom's car up and had it washed and the inside cleaned and swept. Besides that I stayed indoors most of the day. For Dinner tonight I prepared Cuban Hash w/ Tossed Salad.
 


Came across this recipe on my favorite Pork Recipe site, Pork Be Inspired (http://www.porkbeinspired.com/) If you've never visited the Pork Be Inspired website, it's full of delicious Pork Recipes along with Pork Cooking Tips, Pork Nutrition, and about anything you need to know about Pork!



So for Dinner tonight, it's another new recipe, its Cuban Hash. To make this dish I'll need; 1 Pound
Ground Pork, 2 Teaspoons Extra Virgin Olive Oil, 1 Cup Chopped Red Onion, 2 Cups Simply Potatoes Steakhouse Seasoned Diced Potatoes, 1 1/4 Cups Frontera Tomatillo Salsa, 1 Cup Del Monte Whole Kernel Corn, 1/4 Cup Cilantro, and 1/4 Cup Supremo Queso Fresco Cheese (Crumbled). You know this has the makings of something good!








I love these I skillet meals, makes for one easy clean up! To prepare it start by heating the  olive oil over medium heat in a large skillet; add the onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.

Add the potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Then it's time to enjoy a Cuban Hash Dinner! Flavor upon flavor this dish is loaded with it! Anything Pork I love, then the Tomatillo Sauce, Corn, Cilantro, and Queso Fresco just elevates it even more! Excellent Keeper Recipe.

To go with The Hash I had went to Kroger earlier today and I got a salad from the Salad Bar. Combined some Ice-Berg Lettuce, Mushrooms, Chick Peas, Olives, and Cheese. For a dressing I used Kraft Classic Catalina Fat Free Dressing. I don't have Salads very often. My body has problems breaking down leafy green vegetables. I wish I could have them more often, I miss having a good salad! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.









CUBAN HASH
Ingredients
1 POUND GROUND PORK, 90% LEAN
2 TEASPOONS OLIVE OIL
1 CUP WHITE ONION, CHOPPED
2 CUPS NEW POTATOES, COOKED, CUT INTO 1/4-INCH CUBES
1 1/4 CUPS TOMATILLO SALSA
1 CUP FROZEN CORN, THAWED
1/4 CUP CILANTRO
1/4 CUP QUESO FRESCO CHEESE, CRUMBLED


Directions
Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides. Add potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Serve immediately.

Serves 4

Nutrition
Calories: 360 calories
Protein: 28 grams
Fat: 15 grams
Sodium: 810 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 6 grams
Carbohydrates: 27 grams
Fiber: 3 grams

http://www.porkbeinspired.com/recipes/cuban-hash/

Wild Idea Buffalo Ribeye Steak (10 oz.) w/ Cut Italian Green Beans and Diced Potatoes

Dinner Tonight: Wild Idea Buffalo Ribeye Steak (10 oz.) w/ Cut Italian Green Beans and Diced  Potatoes






For Breakfast just a cup of Bigelow Decaf Green Tea. What a beautiful morning out, sunny and 49

degrees. And what a beautiful Spring Day out today, sunny and in the 60's! In the 70's tomorrow. I got a few things done around the house and it was outside. We pulled out all the outside tables and chairs out of the shed. Cleaned them up and put them on the deck. Then got the leaf blower out and cleaned the deck and driveway . Everything done and got the cart out and enjoyed the sun and beautiful weather! For dinner tonight I prepared a Wild Idea Buffalo Ribeye Steak (10 oz.) w/ Cut Italian Green Beans and Diced Potatoes.







I wasn't sure on what to have for dinner today so I started going through the freezer and see what I
could find. And one of the first things I came across was a Wild Idea Buffalo 10 oz. Ribeye Steak, and searched no further! I've had the Bone-In Ribeye they have but this is the first time I've had the Boneless 10 oz. Ribeye. I let it thaw overnight in the fridge.







I prepared it the same way as I do most of the Wild Idea Buffalo Steaks. A light rub of Extra Virgin

Olive Oil and seasoned with McCormick Grinder Sea Salt and the McCormick Grinder Peppercorn Medley. I used a Cast Iron Skillet to prepare it. I sprayed the skillet with Pam Cooking Spray and added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. Once the skillet is hot I added the Steak let it 6 minutes. Then turned it once and cooked for 5 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Buffalo cooks faster than beef because it's so lean, always keep a close eye on it. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks.





For one side I made some of my favorite Beans, Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.









For another side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love
using all the Simply Potatoes Products, always fresh and always and delicious Potato Dish. These come seasoned with Steakhouse Seasoning, I added some Sea Salt and a bit of Ground Pepper. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.












Wild Idea Buffalo Ribeye Steak 10 OZ.

Steak lovers are serious about their ribeyes. Our juicy, meaty ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz.
http://wildideabuffalo.com/collections/steaks/products/ribeye-steaks

Buffalo 10 oz. New York Strip Steak w/ Sugar Snap Peas and Steakhouse Seasoned Diced Potatoes

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Sugar Snap Peas and Steakhouse Seasoned Diced Potatoes





The Fall Season is trying to push into our area. A beautiful Fall day out there today! This morning the sun was out and it was 49 degrees, a daytime high of 73 degrees. After Breakfast, a morning workout, and shower I headed over to spend some time with Dad at the rehab center. He's breathing a lot better and feeling a lot better, he'll start rehab tomorrow and hopefully home soon! Back at home it was an afternoon of Football! For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Sugar Snap Peas and Steakhouse Seasoned Diced Potatoes.
 



I had one Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer. So last night I took it out

of the freezer and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn. Once the skillet is hot I added the Steak let it sear on the high heat for about 4 minutes. Then turned it once and cooked for 4 more minutes then into a preheated oven (400 degrees) to a perfect medium rare. Served it with some Sauteed Mushrooms. The Steak is every bit as delicious as it looked! The taste so fresh and has a slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. Steak was plenty big so I saved some it for my Breakfast in the morning.







For one side I prepared some Sugar Snap Peas. They are from Kroger and come packaged fresh. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender.








For another side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always fresh and always and delicious Potato Dish. These come seasoned with Steakhouse Seasoning, I added some Sea Salt and a bit of Ground Pepper. For dessert later a bowl of Del Monte Sliced Peaches.








Wild Idea Buffalo 10 oz. New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks






Health Benefits of 100% Grass Fed Bison
Wild Idea Buffalo meat is:
* Lower in calories, fat, and cholesterol than chicken or fish.
* Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison. Red Meat That’s Good for You!
Beyond Organic

Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but rather “go beyond Wild Ideaorganic” with the way we raise our buffalo. We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve. All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested. The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.

Quite simply, if you are searching for the healthiest, most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co. Our approach to raising buffalo is second to none with a difference you can taste with your first bite.

http://wildideabuffalo.com/healthier-red-meat/

Thai Chili Seasoned Baked Salmon w/ Steakhouse Seasoned Diced Potatoes and Cut Green Beans

Dinner Tonight: Thai Chili Seasoned Baked Salmon w/ Steakhouse Seasoned Diced Potatoes and Cut Green Beans



A little less humid out today, then Saturday a high in the 60's! That's my type of weather. After
Breakfast did a couple of loads of laundry for Mom. On outside and cleaned up around the house. Everything done and them had to go to the bank and took a drive over to a part of West Chester called the "Streets of West Chester". It's a retail and entertainment center and they had broke ground on a huge golf center and I wanted to see where it was exactly. A whole lot of construction going on all over the area. So for dinner tonight i prepared a Thai Chili Seasoned Baked Salmon w/ Steakhouse Seasoned Diced Potatoes and Cut Green Beans.






I had come across Rebel Fish a while back at Kroger. It was in the Seafood Department and it’s a Salmon Fillet seasoned with a Thai Chili Rub. The rub has blend of sweet coconut milk, spicy chili and zesty lemongrass. Rebel Fish has 6 different Rubs, Ive tried the Thai and Blackened so far.  You can prepare by the Microwave or by Oven, I opted to go with the oven prep.







To start preheat oven to 400°F. Cut away soft film from tray; remove salmon and place on a foil-lined
baking sheet. Discarded the extra liquid in pouch. Shake the seasoning pouch to make sure contents flow freely and sprinkle over salmon. Using the back of a spoon press to adhere seasonings to fish. Bake for 12-15 minutes, until salmon is cooked through (internal temperature of 145°), and flakes easily. Very little mess to clean up, easy to prepare, and it’s delicious! Excellent seasoning, nice heat to it but not overpowering. I’ll have to keep this in stock.





For one side dish I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always fresh and always and delicious Potato Dish. Then I also heated up a can of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.









Rebel Fish

6 Rebelliously Delicious Rubs

Preparing fresh fish should be easy, super easy. That is why we created Rebel Fish, fresh salmon that’s ready to eat in just 90 seconds. Paired perfectly with complementary seasonings, Rebel Fish salmon was inspired by restaurants and global culinary flavors.

Thai Chili
Spicy, zesty, and sweet. Your senses aren’t going to know what hit ‘em. An exotic blend of sweet coconut milk, spicy chili and zesty lemongrass. This lively flavor combination adds the perfect amount of heat and spice to your salmon!
Nutrition –
Serving Size 1 package (176 g)
Calories 290
Calories from Fat 90

Total Fat 10g 15%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 35 mg 12%
Sodium 35mg 13%
Total Carbohydrate 13g 4%
Dietary Fiber 0g 0%
Sugars 2g
Protein 36g 72%
Vitamin A 6% • Vitamin C 8%
Calcium 2% • Iron 6%
Vitamin D 110%
http://www.rebelfishsalmon.com/#/tasty-rubs





Simply Potatoes Steakhouse Seasoned Diced Potatoes

We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to

make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.

Simply Potatoes – Steakhouse Seasoned Diced Potatoes
Servings: 1
Calories 80 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 19 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 2 g
Cholesterol 0 mg



http://www.simplypotatoes.com/products/productview.cfm?prid=48

Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots

Dinner Tonight: Panko Crusted Veal Cutlet  w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots

Mom wanted to go to Jungle Jim's International Market so after a light Breakfast I took over this
morning. Just love that market, anything and about everything in stock. I especially love the Deli Department. They carry every Boar's Head Product that's out. Then any and all types of Cheese and Olives. Just an incredible place to shop. Back home did a load of laundry and then I got the cart out and pulled weeds around the house and Mom's flower beds. For dinner tonight I prepared a Panko Crusted Veal Cutlet  w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots.

While at Jungle Jim’s International Market this morning I purchased some Veal Cutlets. They have the best Veal anywhere around our area, so I always pick some up when I’m there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Only had half of it, saved the other half for breakfast in the morning.





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

Cheese 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. 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 Scallions and Jalapeno; then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. 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!




For the other side I heated up a can of Del Monte Sliced Carrots. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream topped with some Smucker's Sugar Free Chocolate Fudge Topping.





Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
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 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.








Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

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.

Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans

Dinner Tonight: Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans

Started my day off with some Jennie - O Turkey Bacon, Scrambled Egg, a slice of Toasted Whet Bread, and a hot cup of Bigelow Decaf Green Tea! Quite a day outside, started off with a heavy rain that turned to freezing rain. That turned back to rain, with a little thunder, and some sunshine on and off. Sort of like those March Winter Days! For Dinner tonight it's Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans.

It was a Catfish Feast for Dinner! I Picked up the Catfish Nuggets at Kroger yesterday, on sale. Rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish.




For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while 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 another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes.




I also heated up a can of Del Monte Reduced Sodium Cut Green Beans. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.




Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx




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.

Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob

Today's Menu: Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob (Mini Ears)

It's been another one of those beautiful early Fall Days here today, 40's in the morning and a high of 70 degrees with a whole lot of sunshine! Got the car washed and then had to stop at the store and pick up a few items. Came back home and got the cart out and helped Mom with some yard work. A perfect day for it! For dinner tonight it's Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes, Corn on the Cob (Mini Ears), and Baked Crescent Rounds.






To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.

For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while back in an 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 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 another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked some Pillsbury Crescent Rounds; topped them with I Can't Believe It's Not Butter and Rubbed sage. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






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

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.






Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That’s how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That’s Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5 Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g