Baked Bone-In Whole Chicken Breast w/ Potato Pancakes and Glazed Baby Carrots

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Potato Pancakes and Glazed Baby Carrots

Another gorgeous morning and day here today, 53 degrees this morning. Ran some errands for Mom and back home. Had the cart out for most of the afternoon enjoying the sunshine. Dad is a lot better today, so that's good. For dinner tonight it's a Baked Bone-In Whole Chicken Breast w/ Potato Pancakes and Glazed Baby Carrots.









For the Chicken I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Fajita or Tacos for lunch tomorrow.

For one side dish I prepared Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). Then I also prepared some Glazed Baby Carrots. I needed Whole Baby Carrots, Water, 2 tablespoons I Can't Believe It's Not Butter, and 2 tablespoons of Splenda Brown Sugar. To prepare them just cook the carrots in a small amount of water until tender. Drain. In a saucepan, combine the butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through and done! Delicious Carrot Recipe! I also baked Mom and Dad a loaf of Pillsbury Rustic French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.














PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g


http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)








Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)



http://www.manischewitz.com/sidesandmixesproducts.html

Turkey Meatloaf w/ Glazed Carrots, Green Beans, and Harvest Grain Bread

Dinner Tonight: Turkey Meatloaf w/ Glazed Mini Carrots, Green Beans, and Harvest Grain Bread

Another hot and humid day around here today. Inside cool and comfortable along with a hearty comfort food dinner! I prepared Turkey Meatloaf along with Glazed Carrots, Green Beans, and Harvest Grain Bread. I used 3 mini foil pans for the Meatloaf, freezing one them for later. For the Turkey I used Honeysuckle White Ground Turkey Extra Lean (99/1). Very easy recipe. To make your Sauce topping you'll need Ketchup, Worcestershire Sauce, and Heinz 57 Sauce. For the Meatloaf you just combine your spices, (Roasted Ground Cumin, Onion Powder, Parsley, Ground Thyme, Sea Salt, Pepper) melted Butter, and Minced Garlic with the Ground Turkey, Ketchup, and Bread Crumbs. Put equal amounts in your pans or pan and bake at 350 degrees for 50 - 55 minutes. It comes out one delicious Turkey Meatloaf! I left the recipe at the end of the post along with the Glazed Carrots recipe.

For sides we had Green Beans, Glazed Carrots, and baked Harvest Grain Bread. I used Del Monte Green Beans in a can, just warmed and serve. I used mini carrots for my Glazed Carrots. Just boil the Carrots and in a large bowl combine 2 tablespoons Honey, 1 tablespoon Olive or Canola Oil, 2 teaspoons Dijon mustard, 1 tablespoon fresh chopped Parsley, 1/4 teaspoon Sea Salt, and 1/8 teaspoon Pepper. When the Carrots are tender drain the water and add the Carrots to Honey mixture and lightly toss till all Carrots are coated, and serve. i baked the Harvest Grain Bread Roll at 400 degrees for 12 minutes, Love that Bread! For dessert/snack later just some Presidents Pub Spreadable Cheese on Ritz Whole Wheat Crackers.




Turkey Meatloaf

* Instead of the 1 cup of Chopped Onions I used 1/4 Cup of Chopped Chives and 2 Teaspoon of Onion Powder *
*  I also used 3 Mini Loaf Foil Pans instead of the 1 8×4 pan *

Ingredients

2 Tablespoons Butter  or I Can’t Believe It’s Not Butter
3 Cloves Garlic, Minced
1 1/4 lbs Ground Turkey
1/2 Cup Italian Breadcrumbs
1/4 Cup Egg Substitute  (Egg Beaters)
1 Cup Catsup
3 Tablespoons Worcestershire Sauce
2 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

Directions

1. Melt butter in a skillet.
2. Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with garlic mixture.
5. Press meatloaf into an 8×4-inch loaf pan.
6. Spread remaining catsup on top.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.


Honey-Mustard Glazed Carrots

INGREDIENTS:
1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon sea salt
1/8 teaspoon pepper

DIRECTIONS:

*In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
*In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

Nutritional Information:
1 Serving (1 Serving)

Calories 80
(Calories from Fat 25),

Total Fat 2 1/2g
(Saturated Fat 0g,
Trans Fat 0g),
Cholesterol 0mg;
Sodium 190mg;
Total Carbohydrate 13g
(Dietary Fiber 2g,
Sugars 9g),
Protein 0g;

http://www.pillsbury.com/

Jennie -O Roasted Turkey Breast Roast and Gravy w/ Mashed Potatoes and Glazed Carrots

Today's Menu: Jennie -O  Turkey Breast Roast and Gravy w/ Mashed Potatoes and Glazed Carrots


Came across this yesterday at Meijer while grocery shopping and decided to give it a try, Jennie - O So Easy Turkey Breast Roast With Gravy. Easy to fix just bake at 350 degrees for 25 minutes and it's done. You can also microwave it but I went with baking option. It really turned out great, very moist, tender and the gravy was very good. Plus it's only 110 calories and 7 carbs per serving! The sodium (760 mg ) is higher than I normally like but it's one of those that you can live with from time to time. I left the Nutrition of Turkey Breast at the end of the post. Anyway I served it with Idahoan Mashed Potatoes and Green Giant Glazed Carrots. It was more less a mini Thanksgiving Dinner and it was only 310 calories and 42 carbs! Not bad at all for all that. For a snack later a mini bag Of Jolly Time Pop Corn.




Jennie - O So Easy Turkey Breast Roast With Gravy

Nutritional Information
Serving Size     140 g     Total Carbohydrates     7 g
Calories     110     Dietary Fiber     0 g
Calories From Fat     15     Sugars     2 g
Total Fat     1.5 g     Protein     18 g
Saturated Fat     .5 g     Vitamin A     0%
Trans Fat     .0 g     Vitamin C     0%
Cholesterol     35 mg     Iron     6%
Sodium     760 mg     Calcium     2%

Veal w/ Glazed Carrots, Cut Green Beans/Shelley Beans, and...

Dinner Tonight: Veal w/ Glazed carrots, Cut green Beans/Shelley Beans, and Whole Grain Bread


Can't get enough of the Kroger Brand Cubed Veal Steak. I think it's one of the best tasting and most tender Veal I've ever had. I always pick one up when at Kroger. Anyway I seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn then lightly coating it with Italian Style Bread Crumbs. I fried it Extra Virgin Olive Oil, about 3 minutes per side. As sides I had Glazed Sliced Carrots and Cut Green Beans/Shelley Beans along with Healthy Life Whole Grain Bread. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

Roasted Rotisserie Chicken w/ Glazed Carrots, Green Beans, and...

Today's Menu: Roasted Rotisserie Chicken w/ Glazed Carrots, Green Beans, and Harvest Grain Bread.


A premade dinner tonight where the hardest part was doing the dishes! had a Kroger Roasted Rotisserie Chicken. reheated at 325 degrees for 30 minutes.I tried Walden Farms Calorie Free Honey Barbeque Sauce for the Chicken. Good flavor and ZERO Calorie, Fat, Carbs and Sugar! As sides had Green Giant Glazed Carrots along with Green Giant Green Beans and Sliced Almonds. Also had Kroger Bakery Harvest Grain Bread. Had back to back doctor appointments today and not a lot of time to plan and make dinner. Premade dinner to the rescue! Maybe some Jolly Time 100 Calorie Bag of Pop Corn later tonight.

Dinner Tonight: Turkey Burger, Crumbled Bleu Cheese, and Sauteed Mushrooms w/ Glazed Carrots

Dinner Tonight: Turkey Burger, Crumbled Bleu Cheese, and Sauteed Mushrooms w/ Glazed Carrots

Tried Jennie - O Turkey Burgers for dinner tonight. They fried up real easy. Good taste and juicy! Plus ony 180 calories and 0 carbs per patty. I also purchased Jennie - O Turkey Sausage Links I'll let you know how those are later. Along with the Turkey Burger I topped it with Crumbled Bleu Cheese, Sauteed Mushrooms and served it on an Aunt Millie's Thinwich Whole Grain Bun. As a side I had some Glazed Carrots leftover from the other night and warmed those up. Dessert later Walmart Bakery Sugar Free Angel Food Cake w/ Del Monte Sugarless Peach Slices.

Mahi Mahi w/ Glazed Carrots and...

Dinner Tonight: Mahi Mahi w/ Glazed Carrots, Green Beans with Sliced Almonds, and Cornbread ears.

Had a fantastic tasting Mahi Mahi Fillet for dinner tonight! I'll post the recipe for it at the end of the post. I fried the fillet and seasoned with Sea Salt, Pepper, Ground Ginger, Garlic Powder, Paprika, and Chili Powder, and a whole lot of taste! Fried 4 1/2 minutes per side. Had sides of Glazed Carrots, Green Beans with Sliced Almonds, and Cornbread Ears. For dessert later some Breyer's Carb Smart Ice Cream with sliced Mango.

Ingredients:
4 Mahi Mahi Fillets
2 Teaspoons Garlic Powder
2 Teaspoons Ground Ginger
2 Teaspoons Paprika
1 Teaspoon Chili Powder
Sea Salt and Black Pepper, to taste
1 Tablespoons Extra Virgin Olive Oil

Directions:
1. In a small mixing bowl combine Garlic Powder, Ground Ginger, Paprika, Chili Powder, Sea Salt and Pepper. Then rub the mixture over both sides of fillets.
2. Heat Extra Virgin Olive Oil in a large skillet over medium high heat. Place fillets in the skillet.
3. Cook 4 1/2 minutes per side, or until the fillets are flakey and done

Bison Sirloin Steak w/ Brown Sugared Carrots and….

Dinner Tonight: Bison Sirloin Steak w/ Brown Sugared Carrots, Salt Baked Potatoes, and Aunt Millie’s Hearth Whole Grain Bread.


It’s one of those meals where you want a lot of leftovers so you can have again the next day. This was too good, a big thank you to Alex Guarnaschelli of the Food Network for the Carrots and Potatoes recipes! Well I had a Bison Sirloin Steak, seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in a 1/2 tablespoon of Extra Virgin Olive Oil (Medium Rare). As sides had Brown Sugared Carrots, Salt Baked Potatoes, and a slice of Aunt Millie’s Hearth Whole Grain Bread. If you were here and shared this meal you would want to become permanent members of the family! Anyway the recipes for the Carrots and Potatoes are listed down below, hope you enjoy them as much as I did.

Brown Sugared Carrots

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
* Kosher salt and freshly ground black pepper
* 2 tablespoons dark brown sugar, I used Splenda Brown Sugar (1Tbs)
* 1 tablespoon molasses
* 1/2 to 1 cup water
* 2 tablespoons butter, I used I Can’t Believe It’s Not Butter
* 1 sprig rosemary
In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to “rest” a little before serving.


Salt-Baked Potatoes

* 1 1/2 pounds small fingerling potatoes, washed and dried
* Pinch coarse sea salt
* 15 bay leaves
Directions
Preheat the oven to 375 degrees F.
Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

Rainbow Trout with…

Dinner Tonight: Rainbow Trout w/ Brown and Wild Rice, Glazed Carrots, and Whole Grain Bread.

Had a Baked Rainbow Trout  Fillet. Seasoned with Sea Salt and Grinder Black Pepper, baked at 400 degrees for 11 minutes. The sides were some leftover Green Giant Glazed Carrot Slices, Brown and Wild Rice, and Aunt Millie’s Whole Grain Sliced Bread.