Kitchen Hint of the Day!

Freezer storage..............


You can store butter in the freezer for up to six months. Plus to last longer, opened flour bags can be stored in the freezer also.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






Happy Mother's Day to all the Mom's out there! Just a cup of Bigelow Decaf Green Tea for Breakfast. I went to McDonald’s afterward and picked up Breakfast for Mom. Light rain on and off with high of 57 degrees. Not a thing going on this Mothers Day Sunday. I gave Mom a Card, some Flowers, a Hanging Basket of Flowers for outside, and a couple of Gift Cards for Mother's Day. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.




Mom usually fries the Chicken Thighs but tonight I'm preparing everything being Mother's Day. I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!



I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2
tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.






As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack some slices of a Honey Crisp Apple.









Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of  monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Kitchen Hint of the Day!

   To last longer, opened flour bags can be stored in the freezer.......


It's true, to further extend the shelf life of white flour, refrigerate or freeze it; place the white flour inside covered airtight containers or heavy-duty freezer bags. How long does white flour last in the fridge? White flour will maintain best quality for about 2 years in the refrigerator.

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

Dinner Tonight: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans







For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. Then I also lightly fried a al fresco Chicken Sausage Patty. I also had a cup of Bigelow Decaf Green Tea. My cousin came over today and put down new Mulch in the Flower Beds. Then touched up the wooden deck with some fresh paint and then put a sealant on the ramp outside. Almost done with the outside work! For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.



I had a package of Meijer Beef Cubed Steak in the freezer that I sat in the fridge overnight to thaw. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.







To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then
dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.






To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.







For a second side I reheated the leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.










Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left

by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans





For Breakfast this morning I had a Breakfast Sandwich. I made it with al fresco Chicken Sausage Patty, a 1/2 slice of Kraft Deli Style Deluxe Sharp Cheddar Cheese, and served on a toasted Thomas Light 100% Multi Grain English Muffin. Also made a cup of Bigelow Decaf Green Tea. I went to McDonald’s after I ate and picked up Breakfast for Mom. Somewhat cooler out today, high of 55 degrees and mostly cloudy. Did a few things around the yard and pulled the rest of the outdoor furniture out of the shed. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.


I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2

tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.






As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.









Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






For Breakfast on this Saturday morning I prepared a packet of Pioneer Peppered White Gravy, toasted 2 slices of Aunt Millie's Light Whole Grain Bread, fried 2 Johnsonville Turkey Breakfast Sausage Links, and made a cup of Bigelow Decaf Green Tea. This is a great way to start any morning off.










After doing the dishes I went to McDonald's and picked up Breakfast for Mom. Then I stopped by the car wash and had her car washed. Not bad out today its sunny and the winds finally died down, 50 degrees. After Lunch I headed out to Walmart to their Lawn and Garden Center. I wanted to check out the Spring Plants they had in so far. Not much of a selection yet, I'll check back later in the week. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.




I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2
tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.







As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.








Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






To start this Morning off I Thin Cut Pork Chops, Fried Egg Sunnyside Up, and Toast. I purchased a package of Wafer Thin Cut Sirloin Chops at Walmart. To prepare them I seasoned them with Salt and Pepper and then rolled them in Flour. Fried them on medium heat for a total of 4 minutes, turning them once. These Chops were excellent! We really enjoyed these. I also prepared a Sunnyside Up Egg, toasted a couple of slices of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Great way to start off a Winter's Day! Outside a few early snow flurries before it turned to rain. Rain, Cloudy, and a high of 41 degrees. I went to the ATM and then by the Post Office. Back home did some house cleaning. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.



I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!








I grabbed a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.


I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!









For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I
bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.








With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!









As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.












Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of
protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

One of America's Favorites - Gravy

Mushroom Gravy on fries

Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or corn starch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

* Brown gravy in is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch.

* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.

* Cream gravy is the gravy typically used in biscuits and gravy and chicken fried steak. It is a variety of gravy that starts with the roux being made of meat and or meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides cream and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy.

* Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Called rich man's gravy in some areas of the southern US.

* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.

* Mushroom gravy is a variety of gravy made with mushrooms.

* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.

Sausage gravy served atop a biscuits and gravy dish

* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.


In United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with pork, chicken, lamb, or beef. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop).

In United Kingdom and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada, the word gravy refers only to the meat based sauce derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is an integral part of the Canadian dish poutine. It uses a mix of beef and chicken stock as well as vinegar.

In many parts of Asia, particularly India, Malaysia, and Singapore, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).

In Italian-American communities, particularly on the East Coast and around the Chicago area, the term "gravy", "tomato gravy", or "Sunday gravy" is used, but this refers to a tomato sauce rather than meat drippings mixed with a thickener. Used in this context, "gravy" is meant to be an English translation from the Italian sugo, which means sauce, as in sugo per pastasciutta. Whether certain sauces are referred to as "gravy" or "sauce" in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans




To start the Morning off I had a cup of Bigelow Decaf Green Tea for Breakfast. Just not hungry this morning. Heavy rain and thunder on and off all day, a high of 65 degrees. Tomorrow our high is going to be in the 20's! Not much going on, I think I have a Sinus Infection so taking it easy. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.







I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I first grabbed a large Cast Iron Skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out

and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.




I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.








As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.













Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Kitchen Hint of the Day!

Thank you to Nina C. for passing this hint along........

Use Flour - Always flour your work surface, rolling pin, hands, cookie cutters, or knife before rolling and cutting dough. When it doubt, lightly flour it!

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

Dinner Tonight: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans






To start the day off I toasted a Thomas Light 100% Multi Grain English Muffin. I then  fried 3 slices of Boar’s Head Sweet Slice Ham. As the Ham was almost done I piled it up in the skillet and topped

it with a slice of Sargento Ultra Thin Swiss Cheese. Put the ham on 1/2 the Muffin and I had my Breakfast Sandwich! I also had a cup of Bigelow Decaf Green Tea. Had a shower early this morning and then partly cloudy and 56 degrees out. Not much going on today. Did a load of laundry and then cleaned the house. For Dinner tonight its a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans






When I went to Meijer the day before and I picked up a package of Meijer Beef Cubed Steak. These
are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.









To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then
dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.






To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.











For a second side I opened up another jar of the Canned Green Beans. Just heated them up in a large
sauce pan and done! Then I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.











Cube Steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left

by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.