Smoked Salmon w/ Whole Grain Medley - Brown and Wild Rice and Baked Garlic Loaf Bread

Dinner Tonight: Smoked Salmon w/ Whole Grain Medley - Brown and Wild Rice and Baked Garlic Loaf Bread





Just a cup of Bigelow Decaf Green Tea for Breakfast. I had to be at my family Doctor to discuss the results of my test that showed I have severe Diabetic Neuropathy. I think I may have the test redone. I'm just not showing the signs that the tests says I should be showing, or at least not showing right now. Either way it's just something new I have to deal with if I do have the damage. More to come. Anyway after I left the doctor's I picked up Breakfast for Mom at McDonald's. Then I went and got her car washed and filled up with gas. Next I went to Meijer for a few items. It's a beautiful Spring Day out there today! 74 degrees and Sunny! For Dinner tonight I prepared Smoked Salmon w/ Whole Grain Medley - Brown and Wild Rice and Baked Garlic Bread Loaf.

I came across a new item while at Meijer, Latitude 45 Smoke Roasted Atlantic Salmon. So I'll be using this for the first time along with a packet of Uncle Ben's Ready Whole Grain Medley - Brown and Wild Rice.










The Salmon comes in a sealed plastic container. I sampled it at Meijer and it was Love after one
taste! I bought a couple of containers of it, with more to come! It's all ready, just open and serve. Has such a delicious and fresh taste to it, huge fan already!









For my Rice I'm using Uncle Ben's Ready Whole Grain Medley - Brown and Wild Rice. It comes in a
micowavable package. I microwaved it for 90 seconds and done! I guess one my favorites from the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. I love Rice and it pairs perfectly with the Smoked Salmon.






To serve I made a bed of the Rice and topped it with the Smoked Salmon. I love this dish! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Coll Whip Free.













UNCLE BEN'S® WHOLE GRAIN MEDLEY™ Brown and Wild Rice

Now, in just 90 seconds, you can have a delicious wholesome medley of brown rice, wild rice and red

rice, with UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown & Wild Rice perfectly seasoned with herbs and spices. Plus, it’s made with 100% whole grains and meets the full daily requirement of whole grains in just one serving! The microwaveable pouch eliminates prep and cleanup. See cooking instructions for WHOLE GRAIN MEDLEY™ Brown & Wild Rice below. UNCLE BEN’S®. PERFECT EVERY TIME®.

Nutritional claims & product benefits
* Meets the Full Daily Requirement of Whole Grains‡
* Cholesterol Free
* 0g Trans Fat
* No Saturated Fat
* 100% Whole Grain
* Good Source of Fiber

Cooking instructions
1 - Squeeze WHOLE GRAIN MEDLEY™ Brown & Wild Rice pouch to separate rice.
2 - Tear 2 inches to vent.
3 - Heat on HIGH for 90 seconds.
4 - Serve immediately.

Cooking time for 2 pouches = 2½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the skillet
1 - Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet. Add 2 Tbsp. of water and heat.
2 - Stir rice occasionally until heated thoroughly.
3 - Serve immediately.
https://www.unclebens.com/rice-products/ready-rice/ready-whole-grain-medley-brown-wild

Baked Salmon w/ Wild and Long Grain Rice and Whole Baby Carrots

Dinner Tonight: Baked Salmon w/ Wild and Long Grain Rice and Whole Baby Carrots




For Breakfast this morning it was Hash Browns, Smoked Turkey Sausage, Toast, and Decaf Green

Tea. I had went to Meijer and they finally had the Simply Potatoes Shredded Hash Browns back in stock! It had been a few weeks since any store had them in stock. So I prepared the Hash Browns and then I prepared a 1/2 Sausage link of the Butterball Hardwood Smoked Turkey Sausage. Added a slice of toasted Healthy Life Whole Grain Bread and a cup of Bigelow Decaf Green Tea, and that's a Breakfast! Big change in the weather again! 50 degrees for a high with rain on and off all day, beats in the teens and snow! So with not a lot going on outside I did some cleaning on the inside. I cleaned and straightened the pantry and the the freezer and refrigerator. For Dinner tonight I prepared Baked Salmon w/ Wild and Long Grain Rice and Whole Baby Carrots.


I had purchased the Salmon Fillet last week from Meijer and had it in the freezer. Grabbed the fillet

out of the freezer and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. I just love all Fish and Seafood.

To go worth the Salmon I microwaved a bag of Uncle Ben‘s Ready Rice - Long Grain and Wild. I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready.

Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia












UNCLE BEN’S® READY RICE® Long Grain & Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.


Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots

Dinner Tonight: General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots




It was Biscuits and Gravy to start the day around here! I normally have Gravy with toast but Mom wanted Biscuits so Biscuits it was. After Breakfast I took Mom up to a battery store not far from

here.She needed a new watch battery. From there stopped by the bank for her and back home. This afternoon Mom went over to see Dad and I had to stay home and wait for the delivery of Dad's new lift chair we bought him. It arrived later in the afternoon, it's really a nice chair and will help him to get up from the sitting position. Now we just have to get him strong enough to come back home! For Dinner tonight something new - Kahiki General Tso’s Chicken. I prepared General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots.






While at Meijer last week I came across some Kahiki General Tso’s Chicken in the frozen food
section. It looked and sounded good plus there was 340 calories and 32 net carbs in it, which isn't bad at all for General Tso’s Chicken. So I bought a bag of it and had it in the freezer.









To prepare it I preheated the oven to 400 degrees. Removed the Sauce Pouch and sat in a bowl of hot water to thaw. Next I took a baking sheet and lined it with foil and sprayed Pam on it. I placed the Chicken evenly on the sheet and baked them for 20 minutes turning them after 10 minutes. Internal temperature of Chicken was 165 degrees, used an instant read thermometer. Removed it from the oven and let it stand 1 minute before serving. I drizzled the thawed sauce across the pieces and served. I found a winner here! Nice size pieces of Chicken, nice seasoning, and excellent sauce! I'll have to keep a bag in the freezer for sure.  




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 Kroger Whole Baby Carrots. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.








Kahiki General Tso’s Chicken
Tempura white meat chicken with a zesty Asian-style sauce.

General Tso's Chicken is made with all-natural white meat chicken that is tempura battered and then fully-cooked. It comes with a zesty ginger and garlic flavored sauce. Each carton contains 30 oz. of tempura chicken and 10 oz. of General Tso's sauce. It's a great main course for dinner; just add rice.
Or it can be used as a great appetizer for parties. Kids love this product too!

Nutrition Facts
Kahiki - General Tso's Chicken
Servings:  1

Calories 340 Sodium 790 mg
Total Fat 19 g Potassium 0 mg
Saturated 3 g Total Carbs 33 g
Polyunsaturated 9 g Dietary Fiber 1 g
Monounsaturated 4 g Sugars 9 g
Trans 0 g Protein 8 g
Cholesterol 15 mg

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and.....

Dinner Tonight: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread




Started my morning off with a couple of Jennie - O Turkey Breakfast Sausage Links, Simply Potatoes

Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we ended up with 4 new inches of snow. Just as the snow we had was starting to melt we got hit again. The main roads are all clear but the side roads are still slick. I needed to go to the bank but all are closed today for President's Day today. So I just did a few things around the house and on the computer. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

Another delicious and healthy recipe from the Taste of Home website! I love that site, so many great recipes. For dinner tonight I prepared a Lemon Baked Cod. I'll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13x9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.




For one side dish I prepared some Uncle Ben's Ready Rice - Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread and a Snapple Diet Tea to drink. For dessert later a Healthy Choice Frozen Greek Yogurt.







Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, melted

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

Dinner Tonight: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice





Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It's been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.

I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.





To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To

prepare the Asparagus  I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; 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. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast 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. I roasted these at the same time I was baking the Salmon.





Then for another side I prepared some Uncle Ben's Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Leftovers Bush's One Pot Chicken, Rice & Beans

Dinner Tonight: Leftovers Bush's One Pot Chicken, Rice & Beans

Cloudy but not quite as cold out today, rain and possibly freezing rain on the way though. Ran an errand for Mom and stopped by the bank and Walmart while I was out and back home for the day. For dinner tonight it's Leftovers, Bush's One Pot Chicken, Rice & Beans.






Last night dinner was so good I heated up the leftovers for tonight's dinner. I put the leftovers in a medium skillet and reheated everything. I also baked a loaf of Pillsbury Rustic French Bread. Everything was delicious! I love this dish from Bush's Beans! Below is how I prepared it for last night's dinner along with the original recipe and weblink to Bush's.



 Came across this recipe in the latest issue of EatingWell, it was ad page for Bush's Bean's.And it looked and sounded so good I had to give it a try! So at Kroger earlier I bought the Bush's Beans, Uncle Ben's White Ready Rice, some Fresh Cilantro, and a Kroger Simple Truth Rotisserie Chicken. Which are all the main ingredients for tonight's meal. Kroger has had Roasted Whole Chickens for quite a while now, but recently some Krogers have been using the Simple Truth Whole Chickens. It's like a night and day difference between the two, Simple Truth is the best Rotisserie Chicken I have ever had.

So to prepare this new dish I'll need the following; 3 cups cooked white rice, 1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans, 1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed, 8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups), and 1 cup frozen corn, thawed. I used a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn instead of the Frozen Corn. Optional Topping include Frank's Hot Sauce, Sargento Shredded Reduced-Fat Sharp Cheddar Cheese, Salsa, diced Avocado, Daisy Reduced Sour Cream, or Cilantro. With these ingredients you know why this just sounded delicious! To prepare it, it couldn't be much easier! Place Rice, Beans, Chicken and Corn in large saucepan. Stir to combine. Heat over medium heat until warmed through, about 5 minutes. Stir frequently. Serve with optional toppings (I used Frank's Hot Sauce), and your done and you have one hearty and delicious Dish! We have another "Keeper Recipe"! All these ingredients combine so well, just fantastic flavor. Mom had prepared her and Dad something else for dinner, but they both started eating this Dish instead. For dessert later a Honey Dew Salad. Settling in for an evening of College Football Bowl Games.







BUSH’S® ONE POT CHICKEN, RICE & BEANS


A hearty meal doesn't have to be time-intensive. Case in point? This satisfying dinner, which is ready in just 15 minutes.

Ingredients

3 cups cooked white rice
1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans
1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed
8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups)
1 cup frozen corn, thawed


Directions

Place rice, beans, chicken and corn in large saucepan. Stir to combine.
Heat over medium heat until warmed through, about 5 minutes. Stir frequently.
Serve with optional toppings.

Optional Toppings:
Shredded reduced-fat Cheddar cheese, salsa, diced avocado, light sour cream, cilantro


http://recipes.bushbeans.com/recipe/217335/bush-s--one-pot-chicken--rice---beans.aspx

Walnut Crusted Salmon w/ Brown Rice and Asparagus

Today's Menu: Walnut Crusted Salmon w/ Brown Rice and Asparagus

Had a shower or two overnight then it was a partly sunny cool Fall Day. Went to Kroger early this morning and picked up some produce and items that they had on sale. Stopped at the bank then back home. Tonight for Dinner I prepared a Walnut Crusted Salmon w/ Brown Rice and Asparagus.








The Walnut-Crusted Salmon recipe comes from an issue of Taste of Home Magazine. I came across it a while back, and now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger and had it in the freezer. I let it thaw overnight in the fridge. I rinsed the fillet off in cold water and patted it dry with a paper towel. To prepare the Salmon I needed; Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet that was coated with cooking spray. Then mixed the mustard and honey together and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor and a fantastic Crust.

For one side dish I microwaved some Uncle Ben's Natural Whole Grain 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 prepared Roasted Asparagus. 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.  One delicious dinner tonight! For dessert later a Jello Sugar Free Dark Fudge Pudding.








Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme





Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.



http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Roasted Asparagus



INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese



Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 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 distributed.
3 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.
Yield: Serves 4.

Turkey-Apple Sausage Patties w/ Brown Rice and Carrot Slices

Today's Menu: Turkey-Apple Sausage Patties w/ Brown Rice and Carrot Slices

We have really had a streak of just gorgeous Fall Days throughout this area, Cool mornings and sunny afternoons with highs in the 60's and 70's. After an early morning Breakfast I went and got the car washed and then to the store to pick up a few items for myself and my Mom. Came home and had the cart out the rest of the afternoon soaking up this beautiful day! For dinner tonight a new recipe. i prepared Turkey-Apple Sausage Patties w/ Brown Rice and Carrot Slices.








I came across this recipe in yesterday's newspaper and wanted to try it right away, Turkey-Apple Sausage Patties! I love anything Turkey and add an Apple to have to try it. From what the article said the recipe comes from a book by Jessica Fisher by the name of Good Cheap Eats, and if this recipe is an indication of the recipes in the book it's a recipe book you should be checking out, I just ordered a copy off Amazon.

To prepare it I'll need; 1 pound Jennie - O Extra Lean Ground Turkey Breast, 1 small Apple, peeled and grated (about 1/2 cup), 1 teaspoon Garlic Powder, 1 teaspoon dried Parsley, 1/2 teaspoon Sea Salt, 1/4 teaspoon dried Thyme, 1/4 teaspoon freshly Ground Black Pepper, 1/4 teaspoon Hungarian Paprika, 1/4 teaspoon Rubbed Sage, and 1/8 teaspoon Cayenne Pepper. What a line-up of Herbs! Then to make it, In a medium-size bowl, mix all of the ingredients until thoroughly combined. Divide the mixture into 8 equal portions. Form each portion into a round patty. Then in a large nonstick skillet over medium-high heat, cook the patties until cooked through, about 5 minutes on each side. Done! They fry up to a beautiful golden brown. The Jennie - O Turkey combined with the Granny Smith Apple and the array of herbs make a mouth-watering Sausage Patties!








For one side dish I made some Uncle Ben's Whole Grain Brown Ready Rice. Love Uncle Ben's, delicious and easy to make. Just microwave and serve! Then I also heated a small can of Del Monte Sliced Carrots and baked a loaf of Kroger Bakery Harvest Grain Bread. For dessert/snack later tonight some sliced Cracker Barrel 2% Sharp Cheddar and Ritz Whole Grain Crackers.









TURKEY-APPLE SAUSAGE PATTIES

Ingredients:

1 pound ground turkey
1 small apple, peeled and grated (about 1/2 cup)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon rubbed sage
1/8 teaspoon cayenne pepper


Directions:

1. In a medium-size bowl, mix all of the ingredients until thoroughly combined. Divide the mixture into 8 equal portions. Form each portion into a round patty.

2. In a large nonstick skillet over medium-high heat, cook the patties until cooked through, about 5 minutes on each side.

* Make it ahead: The patties can be formed 1 day ahead, covered and refrigerated until ready to cook. Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Fried Oysters w/ Quinoa & Brown Rice Medley and Baby Carrots

Dinner Tonight: Fried Oysters w/ Quinoa & Brown Rice Medley and Baby Carrots








Hopefully this is our last day of high humidity, at least for a while! High's in the low 70's for the next 3 days and no humidity! I can't recall a 4th of July Weekend with those temps. Not much going on today, caught up on laundry and a few household chores. For dinner tonight I prepared Fried Oysters w/ Quinoa & Brown Rice Medley and Boiled Baby Carrots.

I love Fried Oysters, just haven't had them in a while though. I still think the best I've ever had is a small restaurant  in downtown Cincinnati called the Washington Platform! Their specialty, Fried Oysters and Dirty Rice! It's just an incredible dish. So to prepare my Fried Oysters I'll need; 12 large-medium Oysters (shucked), 1 Eggs, beaten or 1/4 cup egg Beater's, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Canola Oil, Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.








Then to prepare them; Place shucked oysters in a colander to drain. Dip drained oysters in beaten eggs, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank's Hot Sauce. I don't know why I don't have these more often! They are delicious, golden brown with an incredible flavor.








Then for one side I had Uncle Ben's Whole Grain Medley Quinoa and Brown Rice. It comes in a microwavable bag, just microwave and serve. Then I also boiled some Baby Carrots. One fine Seafood Dinner Tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.











Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 Eggs, beaten or 1/4 cup egg Beater's
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Canola Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional


Preparation:

Place shucked oysters in a colander to drain.

1 - Dip drained oysters in beaten eggs, shake off excess, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 - Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 - Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.






Kellum Brand Oysters

Kellum Brand Oysters are offered as both live in the shell product as well as fresh and frozen shucked oysters. Oysters are offered from our boats on the east coast. Our premium product comes from oyster shell stock grown on our company owned oyster beds in the Middle Peninsula Chesapeake Bay. These beds allow us to offer a quality east coast product year round. Click here to view prices and sizes available. (link to product cost sheet or sales cart)

Oysters: Crassostrea virginica

Market Forms: Live in shell, fresh shucked (in pints, quarts or gallons), frozen (breaded and unbreaded).

Size: Market size is approximately 3 inches for oysters in the shell. Shucked oysters are designated according to size ranging from the largest "counts" to "small".

Small - over 500 meats/gallon
Standard - 301 to 500 meats/gallon
Select - 211 to 300 meats/gallon
Extra select - 160 to 210 meats/gallon
Count - under 160 meats/gallon
Taste/Texture: Plump, delicate, tender, slightly salty

Seasonality: Available year round

Nutritional Value:

60 calories (100 grams, 3.5 oz.)
7.1% Protein
2.5% Fat
.44% Omega-3
Substitutability: Nothing else tastes quite like Crassostrea virginica, so named because biologists first identified it on Virginia's shores. In fact, blind taste comparisons with its Pacific cousin, the Eastern oyster was voted best tasting by 85% of those polled.

Habitat: Oysters grow best is estuarine waters of moderate temperature and salinity with abundant plankton for food. This description best fits the Chesapeake Bay and its major tributaries which are responsible for high yields if this shellfish.

Folklore: Productive females can discharge or spawn up to 115 million eggs at one time. Of course, it's often unclear, until the music stops, who the females are, as oysters switch sexual characteristics for the first few years of life before settling in to become one or the other. Fertilized oyster "larvae" swim and float for several weeks before settling on a hard surface such as oyster shell, rock or piling, a process called spatfall.

Harvesting: Oysters are traditionally harvested in Virginia by hand tonging and the more up-to-date (i.e., mechanized) patent tonging and dredging.


http://kellumseafood.com/oysters.asp

Grilled Blackened Mahi Mahi w/ Brown Rice and Steam Crisp Corn

Dinner Tonight: Grilled Blackened Mahi Mahi w/ Brown Rice and Steam Crisp Corn.

Another perfect day out today! Sunny and about 73 degrees. Was up and around early this morning, made Breakfast, exercised, Kroger for Mom, Bank, and got the car washed. Cleaned up the grill for later and got the cart out and enjoyed the sunshine, very good day! For dinner tonight I prepared Grilled Blackened Mahi Mahi w/ Brown Rice and Steam Crisp Corn.








Got the wire fish grill basket out, which I love using, Had the Mahi Mahi in the freezer, laid it in the fridge overnight to thaw. To prepare the Mahi Mahi I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. Preheated the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 Tbsp butter in a microwave about 15 seconds and brushed both sides of the Mahi Mahi with the melted butter. I then coated both sides with a generous amount of the rub. Then I got the Fish Basket out and sprayed it with Pam Spray, loaded the Fish in the grill basket. Placed my Mahi Mahi on the preheated grill and closed the lid. Grilled for only 3 minutes and then flipped it and grilled another 3 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Mahi Mahi! I topped it with a Crushed Pineapple, Chopped Jalapeno, Cilantro, and Lime Juice mix. Mahi Mahi pairs with Pineapple perfectly. Way too long since I've had this and it is Delicious!









For side dishes I prepared some Uncle Ben’s Whole Grain Brown Rice. I used the single serve microwave Rice, just heat for 45 seconds and it’s done! I also heated up a can of Green Giant Steam Crisp Sweet Yellow and White Corn. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.











Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Garlic Lemon Pacific Cod w/ Whole Grain Brown Rice and Roasted Asparagus

Dinner Tonight: Garlic Lemon Pacific Cod w/ Whole Grain Brown Rice and Roasted Asparagus

Still windy out but warmer today, about 70 degrees today and sunny. Got the cart out for a while this afternoon and rode around. Went to the bank and post office and that was about it for the day. Dinner tonight its Garlic Lemon Pacific Cod w/ Whole Grain Brown Rice and Roasted Asparagus.








While at Kroger a while back I picked a couple of new frozen fish items, one a Garlic Lemon Cod and the other a Smoky Bourbon Alaska Salmon. Their produced by Ocean Beauty Seafoods. They come frozen and vacuum sealed and already seasoned. I had the Salmon a few weeks ago, and it was delicious! So tonight I prepared the Garlic Lemon Cod.I laid in the fridge overnight to thaw. To prepare it I pan fried it as per instructions. In a preheated skillet set to medium, added 1 tbsp of canola oil. Lay seasoned side of fillet pan side down and cook 4 min, checking not to burn. Reduced heat to medium, flip and cook for 4-5 min. Flip fillet back to original side, cook for additional 3-5 min. It’s ready to eat! It comes with the Garlic Lemon marinade already on the fillet, I did add a bit of McCormick Grinder Sea Salt to it. Nice size fillet and the marinade is fantastic, added great flavor to it. It was 90 calories and 2 carbs per serving, the fillet made 2 servings.

For one side I heated up an Uncle Ben’s Whole Grain Brown Rice 1 cup serving in the microwave. Then I also made Roasted Asparagus. 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. The full recipe is at the bottom of the post. For dessert later a Jello No Sugar Double Chocolate Pudding topped with Cool Whip Free.








Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese



Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 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 distributed.
3 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.
Yield: Serves 4.

Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots

Dinner Tonight: Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots







Another cloudy day with light rain. Caught up on laundry in the morning and tackled the shed again. Still a lot of stuff to go through and straighten up or pitch it. For dinner tonight its Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots.

 While at jungle Jim's Market yesterday I picked up a Red Snapper Fillet that they had on sale. So today it's Red Snapper for dinner. I started by rinsing the fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Butter and the Zatarain's Blackening Seasoning makes it one delicious Fish Dish!









I prepared a couple of sides to go with the Snapper. One side I made was Uncle Ben's Whole Grain Brown Rice. I used the individual microwave Uncle Ben's. Comes in a microwavable container, just heat for 45 seconds and serve. Then I also heated up a can of Kroger Brand Sliced Carrots along with a slice of Klosterman Wheat Bread.








Zatarain's: Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.


Product Details

Ingredients

Salt, Spices (Including Chili Pepper, Red Pepper, Paprika), Monosodium Glutamate (As Flavor Enhancer), Onion And Garlic.

Serving Size - 1/4 tsp. (0.9g)


http://www.mccormick.com/Zatarains/Products/Spices-and-Seasonings/Spices-and-Extracts/Blackened-Seasoning

Blackened Mahi Mahi and Mango Salsa w/ Long Grain and Wild Rice and Sliced Carrots

Dinner Tonight: Blackened Mahi Mahi and Mango Salsa w/ Long Grain and Wild Rice and Sliced Carrots

Back down to 14 degrees this morning with a cold breeze. They say back up to the 50's tomorrow, I guess we'll wait and see. My Dad is still in the Hospital, he's really weak. They'll be moving him to rehab sometime today though. They told us he'll be there for a at least a weak, to build his strength back up. Hope to see him home soon! Mom had dinner with Dad tonight so it was dinner for one tonight. I prepared a Blackened Mahi Mahi and Mango Salsa w/ Long Grain and Wild Rice and Sliced Carrots.








I had bought a huge Mahi Mahi Fillet at Kroger a while back and had cut it into 4 smaller fillets and froze them. I laid one of the fillets out in the fridge to thaw overnight. To prepare it I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillet with the Butter and then rubbed the fillet with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated, on medium heat, I added my Mahi Mahi Fillet. Cooked it about 4 minutes per side, and it was ready for the table! It's just so good, hard to describe! Moist and bursting with flavor. The Zatarain’s Seasonings are perfect for any Fish.








Mahi Mahi always seems to go good with fruits like Mano and Pineapple so I also prepared a Mango salsa to top it with. To prepare it I heated 2 tablespoons of Extra Virgin Olive Oil in a skillet over medium heat. Then stirred in 1 1/2 tablespoons of Splenda Brown Sugar; and cooked it until the Sugar dissolves, about 1 minute or so. I then added a bag of Dole Chef Cuts Mango and Pineapple, Cilantro, and Red Wine. Simmered that until hot, about 3-5 minutes. Transferred to a bowl when done. A perfect Salsa to go with Mahi Mahi.








Then for 1 side dish I prepared a bag of Uncle Ben's Long Grain and Wild Ready Rice, just microwave and serve. Then I heated up a small can of Sliced carrots along with a slice of Klosterman Wheat Bread. Then for dessert later a bowl of Del Monte No Sugar Added Peach Chunks.







UNCLE BEN’S® READY RICE® Long Grain & Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

Good Source of Folic Acid
Good source of iron
0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190

Calories from Fat 18

Total Fat 2.0g 3%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 630mg 26%

Carbohydrates 39.0g 13%

Dietary Fiber 2.0g 8%

Sugars 1.0g

Protein 5.0g





http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice

Dinner Tonight: Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice






Dreary and rainy day today, and turning cooler! A while back I had ordered a 16 oz. Cilantro Lime Skirt Steak from Wild Idea Buffalo and I've finally got around to prepare it. For dinner tonight a Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice.

First time I've used the Wild Idea Buffalo Cilantro Lime Skirt Steak. It's a 16 oz. Skirt Steak and it comes marinated in a Cilantro Lime Marinade that's made up with Tomatillo, Lime Juice, Cilantro, Garlic, Olive Oil, Salt, Cumin, Cardamon, Cayenne Pepper, and Black Pepper. Which all combines into one fine Marinade. it was sliced thin into several pieces. I pan fried it in Extar Virgin Olive Oil and seasoned with a couple of shakes of Sea Salt and Ground Black Pepper. Being cut so thin it fried up really quick, about 2 or 3 minutes per side. It really browned up nice and the flavor was incredible! The Marinade is a perfect one from Wild Idea Buffalo. After it was done I then sliced it into thin strips for the Pita Bread.

I used Joseph's Flax Oat Bran and Whole Wheat Pita Bread, my favorite by far with 60 calories and 4 net carbs. To assemble, besides my Cilantro and Lime Skirt Steak, I used Shredded Lettuce, fresh grated Monterey Jack Cheese, Sliced Black Olives, and a Freestone Peach and Mango Salsa. The Salsa was a Kroger Brand Private Selection, 20 calories and 4 carbs.  Layered everything on the Pita Bread, which I folded into a Wrap. To go with the Wrap I heated a bag of Uncle Ben's Long Grain and Wild Ready Rice. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Wild Idea Buffalo - 16 oz. Cilantro Lime Skirt Steak
"Two thumbs up on the Cilantro Lime Skirt Steaks! I am happy to report you have another winner on your hands," Kim Eslinger, editor of Mill City Times.   A real fiesta of flavors. The cilantro lime skirt steak is perfect for grilling up some buffalo fajitas, or equally delicious on its own. Ole! 1 lb.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/16-oz-cilantro-lime-skirt-steak






Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread

Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.



Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g


http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash






Kroger Private Selection Freestone Peach & Mango Salsa Mild

Private Selection™ Freestone Peach & Mango Salsa is handcrafted in individual batches, then cooked in small kettles for a delicious texture.

PERFECT PAIRINGS:

Serve Private Selection Freestone Peach & Mango Salsa with grilled mahi mahi fish tacos for a flavorful meal.

Ingredients & Nutritional Information
Freestone Peach & Mango Salsa (Private Selection)
Serving Size: 2 tbsp, Calories: 20, Fat: 0g, Carbs: 4g, Protein: 0g



http://www.privateselection.com/artisan-products/snacks/salsas/freestone-peach-mango-salsa-mild/