Seasoned Gulf Coast Grouper w/ Grilled Zucchini and Buffalo Cauliflower

Dinner Tonight: Seasoned Gulf Coast Grouper w/ Grilled Zucchini and Buffalo Cauliflower





For my Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and Scrambled 2

medium size Eggs. Also had a cup of Bigelow Decaf Green Tea. Another rainy but mild day out again. We had a high of 56 degrees, not too bad for early January weather! Rain on and off all day though. Cleaned the house today, vacuumed and dusted. Then after Lunch I installed a new set of speakers on my computer. Needed these for a long time, the old ones rarely worked. Then I installed a new Security and Virus Protection and then I added more RAM to my computer. Trying to get the computer in top shape. I did not like being not able to use it all weekend! So for Dinner tonight I prepared a Seasoned Gulf Coast Grouper w/ Grilled Zucchini and Buffalo Cauliflower.




I love this Florida Gulf Coast Grouper! And my friends just brought me a fresh batch of them. 6 big
fillets of it. They were just caught this past weekend. So I had them in the freezer so I grabbed a fillet and let it thaw overnight in the fridge.











 To prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic
Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until it was well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillet, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish, Love Seafood!




Went shopping at Meijer yesterday and found 2 new items that I'm trying for Dinner tonight. One

being Woodstock Organic Organic Grilled Zucchini. I've only tried Zucchini once before and that was years ago. To prepare it; it comes frozen, first get a medium size skillet and spray it with Pam Cooing Spray and add a tablespoon of Extra Light Olive Oil. Heat on medium heat, when fully heated I added my Zucchini. Stir - fried it for about 5 minutes and done! Seasoned it with some Sea Salt and Ground Pepper and served. I came very tender and flavorful. Another good Vegetable side to have handy in the Freezer.






Then for the second new side I prepared a bag of Birdseye Buffalo Cauliflower. Another easy

prepared frozen side dish! It comes in a steamable bag and to prepare it I microwaved it. Just layed the bag in the microwave and microwaved for 6 minutes. Remove from the microwave and let it cool for 1 minute and serve. These had a nice Buffalo heat and flavor! Another good item to have on hand. That's why I like Meijer, not only lower prices but the  a great selection of foods. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.








Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g





Woodstock Organic Organic Grilled Zucchini

Pre-cut and ready to cook, these veggies are perfect for any stir-fry or a delightful side dish.

INGREDIENTS
Organic grilled zucchini.
Nutritional Facts
Serving Size 3oz (85g/About 10 slices)
Serving Per Container About 3
Amount Per Serving
Calories: 15 Fat Cal.: 0%
                                       % Daily Value
Total Fat: 0g            0
Sat. Fat: 0g            0%
Trans Fat: 0g
Cholesterol: 0mg        0%
Sodium: 0mg           0%
Total Carb.: 2g           1%
Dietary Fiber: <1g 3="" nbsp="" p="">Sugars: 1g
Protein: 1g
http://www.woodstock-foods.com/content/woodstock-product-description?p=4256301712





Birdseye Buffalo Cauliflower

Spicy buffalo seasoned cauliflower florets.

Ingredients:
Ingredients: Cauliflower, Buffalo Seasoning (Distilled Vinegar, Aged Cayenne Red Peppers, Salt, Water, Canola Oil, Paprika, Xanthan Gum, Natural Butter Type Flavor, Garlic Powder, Maltodextrin, Natural Butter Flavor [Maltodextrin, Modified Butter Oil, Salt, Dehydrated Butter, Guar Gum, Sodium Carbonate, Annatto and Turmeric {for Color}]), Extra Virgin Olive Oil.

Nutrition Facts
Serving Size1 Cup (94g)
Servings Per Container3.0
Amount Per Serving
Calories50.0
Calories From Fat20
% Daily Value
Total Fat2.0 Grams3.0
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium420.0 Mg18
Total Carbohydrate7.0 Grams2.0
Dietary Fiber2 G8
Sugars2 G
Protein1.0 Grams

https://www.birdseye.com/vegetable-products/flavorfull/buffalo-cauliflower

Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans / Diced Potatoes

Dinner Tonight: Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

Ohh baby it's Cold Outside! The temperature was around 7 degrees but the windchill was minus 7! So for Breakfast on this cold morning I prepared a Ham and Cheese Omelet. I made the Omelet with 2 Eggs, Meijer Diced Ham, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can't Believe It's Not Butter. Topped it off my morning cup of Bigelow Decaf Green Tea, which tasted real good in this Winter weather.








Outside we only had a high of 16 degrees but the windchill kept it around 7 degrees. Staying in today, so I baked a few loaves of Pillsbury Nut quick Bread. Then I hit the closet in my bedroom that looked more like a dump! Straightened that up and got my Winter coats Sweats out of our storage closet. Washed a few of the Pullovers and Sweaters. For Dinner tonight I prepared some Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes.






While at Kroger yesterday I seen they had more of that huge Freshwater Shrimp, and just can't pass those up! To prepare them I rinsed them off in cold water and removed the shells, they were already deveined. Then I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time a while back and really like the coating it gives the Shrimp.









Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled

shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared.

For another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread, for Mom and Dad. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.











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

2 mini-ears of extra sweet corn-on-the-cob. Picked at the Peak of Perfection®, Kosher

Instructions: Cooking Directions: Stove-Top: 1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat. 2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs. Microwave: 1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish. 2. Cover; microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook. Caution: Hot! Avoid steam! Remove from water with tongs. Cook 2 ears 6 to 12 minutes. Cook 4 ears 10 to 16 minutes. Cook 6 ears 12 to 18 minutes. Cook 8 ears 14 to 20 minutes., Keep frozen.

Nutrition Facts
Serving Size61G
Servings Per Container12
Amount Per Serving
Calories50
Calories From Fat5
% Daily Value
Total Fat0.51
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium0 Mg0
Total Carbohydrate9 G3
Dietary Fiber2 G7
Sugars4 G
Protein2

Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash

Dinner Tonight: Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash







For Breakfast this morning I made a favorite, Skillet Potatoes and Ham. I used 1 package of Simply

Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar and a fried Sunny Side Up Egg. Mom and Dad wanted McDonald's again so I went there to pick up Breakfast for them. Today was the funeral for my god friend that passed away a couple of days ago. May he rest in peace. Back home didn't do a whole lot, just relaxed and watched some College Football. For Dinner tonight I prepared Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash



While at Kroger yesterday I seen they had some more of the huge Freshwater Shrimp, and couldn't pass those up! I rinsed them off in cold water and removed the shells, they were already deveined. To prepare these I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time just last week and I'm using it again.

Poured about 1 inch of light olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour

additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.







Then for one side I prepared Baked Fingerling Potatoes. I used the remainder of Fingerling Potatoes

that I had purchased at Jungle Jim’s the other day. To start I first washed the Potatoes off in cold water and patted dry with a paper towel. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Fingerling Potatoes, probably my favorite Potato. Just love how easy they cook up and taste.



Then for another side I prepared some Roasted Butternut Squash, easy recipe for some delicious

Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don't have a good knife to cut it. I'll need; 2 packages of Diced Butternut Squash, 2 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.







To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the

Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert later a Weight watcher's Cookies and Cream Ice Cream Bar.









ZATARAIN’S® Seasoned Shrimp Fri®

Zatarain’s Seasoned Shrimp Fri combines a unique blend of ingredients for crispy, golden and easy-to-make shrimp every time. The delicious, golden coating is perfect for shrimp and even fried vegetables – with real lemon added.

Usage tips

DEEP FRYING DIRECTIONS
1. FILL deep fryer no more than 1/3 full with oil. Heat oil to 350°F on medium heat.

2. FOR 1 lb. peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag.
3. DIP shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag.
4. FRY shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels.

PAN FRYING DIRECTIONS
1. POUR 1 inch of vegetable oil into large skillet. Heat oil to 350°F on medium heat.
2. COAT and fry shrimp as directed above.

Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly beaten egg. Shake off excess. Roll or shake shrimp in Shrimp Fri. Repeat.

Product nutrition information
(Amount per serving)
Calories: 70
Cholesterol: 0mg
Sodium: 820mg
Sugar: 0g
Fat: 0g
Fiber: 0g
Carbohydrates: 16g

http://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes/seasoned-shrimp-fri