Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots

Dinner Tonight: Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots




A beautiful Saturday out today, sunny and 63 degrees! But I wasn't out much too enjoy it, the FLU! I had been taking care of Mom and Dad, early Flu victims, and now it's been passed to me. I'd rather have it than them though, with their age it's tougher for them to recover. So after getting some daily chores out of the way it was back to bed for me. Thank goodness for leftovers! Sure didn't feel like cooking tonight so I warm up that mouth-watering Cuban-Style Pork and sides. Tonight it's a  Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots.




I warmed up all the leftovers from last night. I pulled the Cuban-Style Pork Roast  and made a sandwich out of it, using a Kroger Lite Hamburger Wheat Bun. Then for my sides I also reheated the Red Potatoes and Mini Carrots. Had a Diet Dr. Pepper to drink. If you need a great Pork Recipe you have to try this one! No dessert tonight. Hopefully this Flu Bug passes quick. Below is the post from last night with recipe and the link to the recipe website.




As I said, another new recipe tonight, Cuban-Style Pork Roast. This one comes from the latest issue of Rachael Ray Every Day Magazine. Several good recipe ideas in it but this one just stood out to me. To make the dish I'll need; 1 tablespoon Hungarian Paprika, 1 tablespoon Dried Oregano, 1 tablespoon Roasted Ground Cumin, 1 1/2 teaspoons Garlic Powder, 1 5 pound Boneless Pork Shoulder Roast (tied if needed), 1/4 cup fresh Orange Juice, and 2 tablespoons fresh Lime Juice.

To prepare it, quite easy. In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn't adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Placed it in a large bowl and refrigerated for about 20 hours, turning once or twice. When ready to cook it I moved the pork and pat it dry. Position a rack in the lower third of the oven; preheated to 325 degrees . In a 5-to 6-quart Dutch oven, arranged the pork, fat side up. Cover and cooked 1 hour. Removed the pot from the oven and turn the pork, fat side down. Covered and continue to cook until the pork is fork- tender,  about 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncovered the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top began to brown and sizzle, about 35 minutes. Transferred the pork to a platter and let rest 10 to 20 minutes. Discarded the excess fat from the pot. Added 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carved the pork and served with the sauce. We got a winner, winner Pork dinner! Came out so moist and tender with an incredible flavor. The Spices combined with Orange Juice and Lime Juice makes the Pork Roast Rock! As last night we got us another "Keeper Recipe".




Cuban-Style Pork Roast

Makes: 6 to 8 servings

ingredients
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
1 5 pound boneless pork shoulder roast, tied if needed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
directions
1 - In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn't adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 and up to 24 hours, turning once or twice. Remove the pork and pat dry.
2 - Position a rack in the lower third of the oven; preheat to 325 degrees . In a 5-to 6-quart Dutch oven, arrange the pork, fat side up. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until the pork is fork- tender, 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncover the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to a cutting board and let rest 10 to 20 minutes.
3 - Discard the excess fat from the pot. Add 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce.

http://www.rachaelraymag.com/recipe/cuban-style-pork-roast/

Chicken Fried Cubed Pork Steak w/ Mashed Potatoes, White Gravy, Boiled Mini Carrots,...

Dinner Tonight: Chicken Fried Cubed Pork Steak w/ Mashed Potatoes, White Gravy, Boiled Mini Carrots, and Biscuits

Happy First Day of Autumn Everybody! And what a perfect Fall Day it's been! About 42 and sunny this morning and a high of 68 and sunshine all day. Went to my Aunt's 82nd Birthday Party this afternoon. She's in assisted living but she's doing pretty good. Good to see a lot of the family, and all their kids who are getting big. Then for dinner tonight I prepared Chicken Fried Cubed Pork Steak w/ Mashed Potatoes, White Gravy, Boiled Mini Carrots, and Biscuits. Nothing like a good old Country Dinner on a Sunday!





I had a package of Walmart Cubed Pork Steak in the freezer that I had laid out in the fridge overnight to thaw. Had the big three to bread them with; Flour, EggBeater's, and Bread Crumbs. I seasoned the Flour with Sea Salt and Ground Black Pepper and I then seasoned the Egg Beater's with Hungarian Sweet Paprika and used Progresso Italian Style Bread Crumbs. I first rolled the Cubed Steaks in the seasoned Flour, shaking off the excess. Next I dipped them in the seasoned Egg Beater's again shaking off the excess. The final step was to roll them in the Italian Style Bread Crumbs, making sure both sides were well covered. When that's complete I pan fried them in a medium size skillet, in Canola Oil. Fried them until both sides were Golden Brown, about 3-4 minutes per side. They came out the perfect Golden Brown on the outside and moist and flavorful on the inside! I like using the Pork Cubed Steaks over the Beef, their more tender, less stringy, and healthier.







For side dishes I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare them just heat them up in the microwave for 6 minutes or so and their ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. I also boiled some Mini carrots and baked a small container of Pillsbury Grands Jr. Golden Layer Biscuits. Whole Grain Bread would have been less calories but Biscuits with this Dinner is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.






Pioneer Brand Peppered White Gravy Mix


Ingredients
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.

Directions
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.


Nutrition Facts
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories 50

Calories from Fat 27

Total Fat 3.0g 5%

Saturated Fat 1.0g 5%

Sodium 250mg 10%

Carbohydrates 5.0g 2%

Sugars 1.0g

Fried Walleye Fillet w/ Long Grain and Wild Rice, Carrots, and Whole Grain Bread

Dinner Tonight: Fried Walleye Fillet w/ Long Grain and Wild Rice, Carrots, and Whole Grain Bread

I had tried for several years to get a prosthetic leg to work but was unsuccessful due to my stub was cut so short. But I'm always checking the news and web sites for new developments on legs. I've now found out through a routine exam and some x-rays it will be impossible for me to wear a prosthetic leg. I had a right hip replacement about 4 or 5 years ago due to arthritis. After doing some checking they found that my left hip is in terrible shape with arthritis. And because my left leg femur bone is cut so short they can't preform a hip replacement and the hip is in such bad shape it would never support the wear and tear of normal use of the leg. So in a wheelchair I'll remain but I'm Cancer Free and able to get around be it by a walker or wheelchair. So life goes on as they say, "The world is what you make of it. If it doesn’t fit you make alterations.” On a more positive note for dinner tonight I prepared; Fried Walleye Fillet w/ Long and Wild Rice, Carrots, and Whole Grain Bread.



I had one Walleye fillet leftover from the Meijer that i had purchased a while back. To prepare it i seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then rolled it in Progresso Italian Style Bread Crumbs and pan fried it in Canola Oil about 4 minutes per side, came out golden brown. I just love the taste of Walleye.



To go with my Walleye I prepared Long Grain and Wild Rice, Mini Carrots, and Aunt Millie's Light Whole Grain Bread. The Rice was Uncle Ben's Long Grain and Wild Rice. It comes in a microwavable Bag, just heat for 90 seconds and serve. I boiled the Mini Carrots, about 20 minutes until fork tender. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt Cup.





UNCLE BEN’S® Long Grain & Wild Rice

UNCLE BEN’S® Long Grain & Wild Original Recipe helps make an everyday meal more special. With a unique blend of wild and long grain rice and 23 all natural herbs and seasonings, it is sure to dress up your meal. It's a delicious and trusted family favorite!

Nutritional Claims & Product Benefits:

Cholesterol Free
0g Trans Fat
No Saturated Fat
Excellent Source of Folic Acid


Nutrition Facts
Uncle Ben's Ready Rice - Long Grain and Wild -- Microwave In A Pouch
Servings: 1 Cup  
Calories 190 Sodium 630 mg
Total Fat 2 g Potassium 270 mg
Saturated 0 g Total Carbs 39 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 5 g
Cholesterol 0 mg


http://www.unclebens.com/?CID=paidsearch

Crock Pot Yankee Pot Roast w/ Cornbread

Dinner Tonight: Crock Pot Yankee Pot Roast w/ Cornbread

The roller coaster weather continues. Lately it's been single digit temperature or in the teens along with a wind chill and snow. Today about 50 degrees and rain. Ohio Valley weather, you gotta love it! For dinner it was another new recipe for dinner, Crock Pot Yankee Pot Roast and Cornbread. I've been wanting to try a Yankee Pot Roast for awhile now so today was the day.


I purchased a beautiful roast from Kroger yesterday, an Angus Pot Roast Cut (2.78 lbs.). I love the Kroger Meat Dept. over where I shop. They all know me, from going there so long, And always take care of me. Very simple and easy recipe. I especially like using the Crock Pot for meals, the meat is always tender and no mess and easy clean up! There's nothing but good things you'll need to prepare this including; 2 1/2 lbs Angus Pot Roast, Sea Salt and Pepper, Small Red Potatoes, quartered ( about 1 pound), 1 Small Bag Mini Carrots, Sliced Mushrooms (optional), 1 large Parsnips, cut into 3/4-inch slices, 2 Bay Leaves, 1 tablespoon Parsley, 1 teaspoon Dried Rosemary, 1/2 teaspoon Dried Thyme Leaves, 1 cup Red Cooking Wine, 1/2 cup Swanson Low Sodium Beef Broth. I added the sliced Mushrooms about 1 hour before the Pot Roast was done.  As I said I love using a Crock Pot. I got everything ready this morning and in the Crock Pot and just let it simmer all day, and the aroma was just too good.

Everything turned out delicious! Quoting my Mom " I believe that's the most tender and best tasting Pot Roast I ever had". When I get a Mom approval like that I know I've done good! The Pot Roast was tender and full of flavor and the Vegetables were the same way, a comfort food classic for sure. I know a lot of the Pot Roasts contain Onion and Celery but I'm just not a huge fan of either. There was plenty leftover which will make some delicious pot Roast Sandwiches for lunch or dinner tomorrow! Nothing better than piling the Pot Roast and the Veggies on Whole Grain Bun and using the Juices that were leftover, heating it up and add flour to thicken it up. Then top the Sandwich off with Drippings Sauce, Yeah Buddy!!

To go with the Pot Roast I baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I like a nice fresh and hot slice with a Butter right through the middle of slice! When I make this i just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size.  For dessert later a Jello Sugar Free Dark Chocolate Pudding.



Crock Pot Yankee Pot roast


Ingredients:
2 1/2 lbs Angus Pot Roast
Sea Salt
Pepper
Small Red Potatoes, quartered ( about 1 pound)
1 Small Bag Mini Carrots
1 large Parsnips, cut into 3/4-inch slices
2 Bay Leaves
1 tablespoon Parsley
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme Leaves
1 cup Red Cooking Wine
1/2 cup Swanson Low Sodium Beef Broth


Directions:

* Season roast with salt and pepper.
* Combine vegetables and seasonings in crock pot.
* Place beef over vegetables, and pour broth and cooking wine over beef.
* Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
* Remove beef to serving platter, and arrange vegetables around beef.
* Remove and discard bay leaves.



*Optional
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

*Serve with Cornbread or Dinner Rolls


Martha White Cornbread

The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

Teriyaki Chicken w/ Water Chestnuts, Mini Carrots, Pineapple Chunks, and...

Dinner Tonight: Teriyaki Chicken w/ Water Chestnuts, Mini Carrots, Pineapple Chunks, and Chow Mein Noodles

My Mom has been spending most of the day with my Dad at a Rehab Center so I've been trying to make sure she has a hearty and filling dinner waiting on her when she comes home. Last week or so I prepared a La Choy Creations Sweet & Sour and this week I went with the La Choy Teriyaki Chicken. I love these new one-skillet meals from La Choy; they add an Asian flair while also creating a filling and delicious meal in no time!. Each box contains all of the ingredients you need, except for the meat, to create a flavorful meal in just 20 minutes. All you have to do is combine the ingredients with your choice of protein (chicken, beef, shrimp, whatever you choose) in a skillet and any sides you would like to add and your done. When done you have a delicious meal that was easy to prepare and even easier to clean-up! The Teriyaki took 2 pans to prepare it, 1 for the Chicken and Sauce and 1 for the Rice.

First time I prepared this one and it will not be the last! Excellent Chicken  Teriyaki! The flavors were incredible and the  Teriyaki Sauce was fantastic. I added Sliced Water Chestnuts, Libby's Skinny Fruits No Sugar Added Pineapple Chunks, Mini Carrots, and China Boy Chow Mein Noodles. I love using Pineapple in dishes especially with Asian style dishes. The Pineapple paired with the Teriyaki Sauce was perfect combo and the Sauce was, oops I already told you how good that was. The La Choy box reads it has 6 servings but you could get more than that out of it. This would go great with Shrimp or Pork also. For dessert later a Jello Sugarless Dark Chocolate Pudding.





La Choy Creations Teriyaki Chicken

La Choy Creations Teriyaki Chicken offers a mouthwatering match up of red peppers and sesame seeds in a tasty teriyaki sauce, served over rice. All you have to do for this deliciously easy meal is prepare the chicken with the sauce, and then pour the blended mixture over cooked rice.

Teriyaki Chicken Family Meal
Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 310Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
  Saturated Fat 1.5g 8%
  Trans Fat 0g
Cholesterol 25mg 8%
Sodium 800mg 33%
Total Carbohydrate 40g 13%
  Dietary Fiber 2g 8%
  Sugars 7g
Protein 23g
Vitamin A 6% Vitamin C 4%
Calcium 4% Iron 15%

Sweet & Sour Chicken w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

Dinner Tonight: Sweet & Sour Chicken w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

I went to the store early this morning just looking for something that I had never made before. Nothing really didn't appeal to me until I came across La Choy Creations Sweet & Sour Chicken! I had dinner! I had seen reviews of the La Choy dinners and they were all positive.

The dinner kit came; with 1 can pineapple and red peppers in a sweet & sour sauce, and 1 packet pre-measured long grain rice. I added 1 lb. thawed boneless, skinless chicken breast (cut into 1/2" pieces), 2 tbsp Canola Oil (for cooking chicken), and 1 1/2 cups water. Boil the rice, fry the chicken, add your sauces, fix any sides you would like, and serve the chicken on top of the bed of rice. I've left the full instructions at the end of the post. It came out delicious! The Sweet &Sour Sauce is just flat out fantastic. It has a perfect blending of spices, pineapple, and red peppers. Also it's 320 calories and 45 carbs.

Along with the Sweet & Sour Chicken I prepared a side of Sliced Chestnuts that I added with the Chicken and Sauce, some Dole Diced Pineapple, and boiled Mini Carrots. Excellent and filling dinner! I'm looking forward to trying the boxed dinners. You can purchase La Choy Creations in three different flavors, Asian Fried Rice, Teriyaki Chicken and Sweet and Sour Chicken.

This dinner is nothing but GOOD! My parents aren't big on meals like this but they both really enjoyed it and said they wanted to try the other meals also! The Sweet &Sour Sauce is just incredible! I think some time soon I'm going to try this with Pork instead of Chicken. As you can tell by the picture the 1 box makes a huge amount of food. Lots left for some great leftovers for lunch tomorrow. For dessert later a Jello Sugar Free Chocolate Pudding.

La Choy Creations Sweet & Sour Chicken

Ingredients:

1 Sweet & Sour La Choy Dinner Kit
1 lb. boneless, skinless chicken breast
2 tablespoons cooking oil, Canola oil
1 1/2 cups water
Any side dishes of your choice

Instructions:

* Bring 1 1/2 cups water to a boil in a small saucepan over high heat. Add Rice. Cover and reduce heat to low and cook 10 minutes or until Rice is tender and water absorbed.

* Cut 1 lb. boneless, skinless Chicken Breasts into 1/2" pieces.

* Heat 10 inch non-stick skillet over medium high heat

* Add 2 tablespoons oil to skillet. Add Chicken and cook 6 - 7 minutes or until Chicken reaches temperature of 165 * F.

* Add Sauce to Chicken, heat 1 minute or until sauce is warmed. Serve over prepared Rice.

* Serve with your favorite Asian side dish. I with Dole Diced Pineapples and a small package of Mini Carrots


Sweet & Sour Chicken Family Meal

Sweet & Sour Chicken
La Choy Creations™ Sweet & Sour Chicken brings the best of both worlds together: Savory red peppers and juicy, sweet pineapple are coated with a specially seasoned sweet and sour sauce. Simply cook the chicken in the sauce and serve it over prepared rice for an easy way to make a quick meal.

Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 320Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
  Saturated Fat 1g 5%
  Trans Fat 0g
Cholesterol 20mg 7%
Sodium 490mg 20%
Total Carbohydrate 46g 15%
  Dietary Fiber 2g 8%
  Sugars 13g
Protein 24g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 15%

Chicken ‘n’ Noodles w/ Boiled Mini Carrots and Whole Grain Bread

Dinner Tonight: Chicken ‘n’ Noodles w/ Boiled Mini Carrots and Whole Grain Bread

Busy day today running errands and fially getting around to cleaning the car. Anyway for dinner tonight I went with the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’. It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. I left the info and web site link to Margaret Holmes at the end of the post. I had sides of Mini Carrots and Healthy Life Whole Grain Bread. For dessert later I picked up some Mini Ice Cream Cones. Keebler Cones 15 calories and 8 carbs per cone. I'll be making Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt cones tonight!

Margaret Holmes Simple Suppers Chicken n Noodles Fixins’

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.

Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g

http://www.margaretholmes.com/

Chicken ‘n’ Noodles w/ Boiled Mini Carrots and Baked 9 Grain Bread

Today’s Menu: Chicken ‘n’ Noodles w/  Boiled Mini Carrots and Baked 9 Grain Bread

Busy running errands most of the day. It was another perfect day out, about 81 degrees, sunny with a slight breeze. Anyway for dinner tonight I went with the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’. It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. I left the info and web site link to Margaret Holmes at the end of the post. I had sides of sliced Carrots and Baked 9 Grain Bread.  First time I tried the 9 Grain Loaf. It's from the Walgreen Bakery and it's a keeper! It's a real moist and delicious tasting bread. The combination of all the different grains come together to give it a unique and delicious fresh taste. Just baked at 400 degrees for 12 minutes and it's done. For dessert later a Jello Sugar Free Dark Cherry Jello, only 10 calories!


Margaret Holmes Simple Suppers Chicken n Noodles Fixins’

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.

Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g

http://www.margaretholmes.com/

Turkey Pot Roast & Sauteed Mushrooms w/ Orange - Glazed Carrots and Sugar Snap Peas

Dinner Tonight: Turkey Pot roast & Sauteed Mushrooms w/ Orange - Glazed Carrots and Sugar Snap Peas and Corn Bread.




It's been a very rough 24 hours for me. Any amputee will tell you Phantom Pains are the worst! I've suffered from them ever since I lost my leg. More on that later. Anyway I prepared a very good and hearty meal for dinner. I prepared a Jennie - O Turkey Pot Roast. It's the second time I've had this it's delicious and very easy to prepare. You can microwave or bake it which is the way I prepared it. I baked it at 375 degrees for 1 hour. It came out moist and juicy with great flavor. I made mine into a Pot Roast Sandwich that I topped with Sauteed Baby Bella Mushrooms and French's Spicy Brown Mustard, served on a Healthy Life Whole Grain Bun.

For a side I tried a new recipe from the Pillsbury web site, Orange-Glazed Carrots and Sugar Snap Peas. Sounds good, tastes better! Really a great side dish that would go with anything. The Orange Marmalade makes the perfect glaze and the Carrots and Sugar Snap Peas are the perfect combo. I used Smuckers Sugar Free Orange Marmalade for the glaze. Give this one a try if you want a great side dish. I left the recipe below along with the web link to the recipe at the Pillsbury web site. For dessert later I baked 3 mini loaves of Pillsbury Nut Quick Bread, I'll have a slice of that topped with Breyer's Carb Smart Vanilla Ice Cream. Time to settle back, enjoy dessert, and watch the new season of The Glades and the new series Longmire on A&E.





Orange-Glazed Carrots and Sugar Snap Peas

INGREDIENTS
2  cups ready-to-eat baby-cut carrots
1  cup Green Giant Select® frozen sugar snap peas (from 1-lb bag)
2  tablespoons orange marmalade
1/4  teaspoon salt
 Dash pepper

DIRECTIONS
1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes or until carrots are tender, adding sugar snap peas during last 5 minutes of cook time. Drain; return to saucepan. 2 Stir in marmalade, salt and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.
Carrots are well known as a source of vitamin A. Did you know that they are also a good source of fiber?
In lieu of baby carrots, regular carrots can be washed, peeled and cut into coins to measure 2 cups. Check doneness with a fork as they cook.

Nutritional Information
1 Serving (1 Serving)

    Calories 50
        (Calories from Fat 0),

    Total Fat 0g
        (Saturated Fat 0g,
        Trans Fat 0g),
    Cholesterol 0mg;
    Sodium 130mg;
    Total Carbohydrate 10g
        (Dietary Fiber 2g,
        Sugars 6g),
    Protein 1g;

http://www.pillsbury.com/recipes/orange-glazed-carrots-and-sugar-snap-peas/9b424fe5-4dea-47fa-af76-ea8bb2bb21df

Bison Sirloin & Sauteed Mushrooms w/ Glazed Carrots, Green Beans, and...

Today's Menu: Bison Sirloin & Sauteed Mushrooms w/ Glazed Carrots, Green Beans, and Whole Grain Bread



Spent the day cleaning, defragmenting, deleting files on the computer most of the day and was ready to get back doing what I enjoy most, Cooking! So for dinner I had a 6 oz. Bison Sirloin that I seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in Extra Virgin Olive Oil about 4 minutes per side, medium rare. i just love the taste of Bison Meat! Whether your grilling it, frying it, or any other way of preparation it just can't be beat and healthier than other cuts of meat. Anyway I topped the Sirloin with Sauteed Baby Bella Mushrooms that was sauteed in I Can't Believe It's Not Butter and Extra Virgin Olive Oil and seasoned with Sea Salt, Ground Black Pepper, Parsley, Ground Smoked Cumin, and Mince Garlic.

Tried a new side tonight from the Pillsbury web site, Honey-Mustard Glazed Carrots. Another keeper recipe here! The Honey and Dijon Mustard are a great combo that makes the Carrots just explode with flavor. It's only 80 calories and 13 carbs. I left the recipe and a link to the Pillsbury web site at the end of the post. Along with the Carrots I had Green Beans and a slice of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.



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/

Grilled Bison Sirloin & Sauteed Mushrooms w/ Baked Potato, Boiled Carrots and...

Dinner Tonight: Grilled Bison Sirloin & Sauteed Mushrooms w/ Baked Potato, Boiled Mini Carrots, and Whole Grain Bread




Beautiful outside today so I fired the grill up! I grilled a Bison Sirloin. As I've said in past posts when preparing Bison you have to keep a close eye on it as it gets done really quick. I grilled each side 4 minutes and it came out a perfect medium rare, tender and juicy! I topped it with some Sauteed Baby Bella Mushrooms that I seasoned with Sea Salt, Ground Smoked Cumin, and Parsley. For side dishes I had a Baked Potato, Boiled Mini Carrots, and Healthy Life Whole Grain Bread. Later for dessert a bowl of Breyer's carb Smart Vanilla Ice Cream topped with some warmed Cinnamon Apple Slices.

Fried Lake Perch w/ Baked Polenta, Boiled Mini Carrots, and...

Today's Menu: Fried Lake Perch w/ Baked Polenta, Boiled Mini Carrots, and Whole Grain Bread



Lake Perch! it was Fish tonight for dinner. I had Lake Perch fillets that I had purchased from Meijer Seafood Department. I seasoned them with Sea Salt and Ground Black Pepper and coated them with a Italian Bread Crumb and Whole Wheat Flour mix. Fried them in extra Virgin Olive Oil about 4 minutes per side. Came out golden brown and delicious!

For sides I had Frieda’s Organic Traditional Polenta. I sliced the polenta thinly into 1/4-inch-thick slices. Placed on a lightly oiled baking sheet. Brushed the polenta with a 1/2 tablespoon of the oil. Baked them at 350 degrees for 10 minutes. I left the info and web site link for Frieda’s Below. I also had boiled Mini Carrots and Healthy Life Whole Grain Bread. For dessert later a Yoplait Chocolate Eclair Parfait.

Frieda’s Organic Traditional Polenta

Organic Traditional Polenta

Originally a humble peasant dish, polenta is now on the best restaurant menus in America and has made its way to become a staple in many home kitchens. This versatile dish can be grilled, fried, sautéed and broiled.

Frieda’s Organic Traditional Polenta is 100% organic and ready to enjoy straight from the tube. It’s delicious served as an appetizer or with roasted meats and poultry as a healthy side dish.

Usage: Delicious broiled or sauteed as a side dish for roasted meats and poultry, or heated and served with mushroom, tomato or cream sauces for a healthy, filling first course.

Nutrition Facts
Serving Size: 2 1/2 inch slices (100.0 g)
Amount per Serving
Calories 70
Calories from Fat 0.0
% Daily Value *

Total Fat 0g
    0%
Saturated Fat 0g
    0%
Cholesterol 0mg
    0%
Sodium 310mg
    12%
Total Carbohydrate 15g
    5%
Dietary Fiber 1g
    4%
Sugars 1g
    
Protein 2g
    4%

http://www.friedas.com/organic-polenta/

Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Golden Potatoes

Today's Menu: Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken w/ Baby Carrots and Golden Potatoes



This is the second time I've the made the Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Golden Potatoes. Cooking a whole Chicken in the crock pot is super easy. First unwrap the Chicken, remove the bag of innards from the cavity and give the chicken a quick rinse. After I cleaned and rinsed the Chicken I rubbed the Chicken with the Butter over the outside and on the inside of the cavity. I then seasoned the Chicken with Sea Salt, White Pepper, Parsley, and Smoked Ground Cumin. I then took the fresh Herbs (Rosemary, Sage, Thyme) and rubbed it in on the outside of the Chicken and then took 2 sprigs of the Rosemary, 2 sprigs of the Sage, and 4 sprigs of the Thyme and inserted it into the Chicken cavity.

Before putting the Chicken in the crock pot I layered the Baby Carrots evenly across bottom of the crock pot. I then scrubbed the Potatoes and quartered them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. Then set the crock pot on high and roast for 6 - 8 hours. This can vary depending on your crock pot and size of the Chicken.

I use Crock Pot Liners all the time and in this case it really came in handy. The Chicken was so tender I couldn't remove it from the crock pot without it falling apart so by using the liner I was able to lift the entire Chicken and Veggies out and on to the platter. The Chicken came out "Falling Off the Bone" delicious! Same with the Carrots and Potatoes. Both were bursting with flavor and just as tender as the Chicken! For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.


Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken

Ingredients:

 1 (2 to 3 pound) Whole Chicken
1 bag Baby Carrots
6-8 Small Potatoes
Sea Salt and White Pepper to taste
1 Table spoon Smoked Cumin
Fresh Rosemary, Sage, Thyme to taste
1 cup Swanson Low Sodium Chicken Stock or Broth
I Can't Believe It's Not Butter, 1 1/2 Table spoons


Directions:

Layer baby carrots evenly across bottom of the crock pot.

Scrub potatoes and quarter them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. If necessary, rearrange carrots/potatoes to ensure crock pot lid will seal. Then add the cup of Chicken Stock over top.

Rinse chicken and pat dry; empty cavity if necessary. Rub the Chicken with Butter outside and in the cavity and then season with spices. Then add the fresh Herbs rubbing them over the entire outside of the Chicken and then breaking off sprigs of the fresh Herbs and putting them in the cavity.

Cook on low all day, for 8-10 hours, depending on crock pot settings and size of the Chicken.

Slow Roasted Turkey Pot Roast & Brown Mushroom Gravy w/ Mashed Potatoes, Carrots,...

Dinner Tonight: Slow Roasted Turkey Pot Roast & Brown Mushroom Gravy w/ Mashed Potatoes, Carrots, and Whole Grain Bread



Tried something new for dinner tonight, Jennie - O Slow Roasted Turkey Pot Roast. Came across this the other day Kroger and they had just put them out earlier in the morning. Easy to fix. You can microwave it in it's own container or bake it at 375 degrees for 1 hour which was the way I prepared it. After I hour I removed it and the aroma was fantastic! I pulled the bone out of the meat and using two forks shredded the meat. I then, in a bowl, added Heinz Mushroom Gravy to the Turkey and we have Pot Roast! Holy Pot Roast Batman we have a winner! This makes one fine dinner. This will be added the rotation of dinners. Maybe even the best part is the leftovers! This is going to make some killer Pot Roast sandwiches.


For sides I had Idahoan Homestyle Mashed Potatoes that I topped with some of the Heinz Mushroom Gravy. I also had boiled Mini Carrots and Healthy Life Whole Grain Bread. For a dessert/snack later I'll be having Tostitos Artisan Roasted Garlic & Black Bean Tortilla Chips with something new from Velveeta/Kraft; Velveeta Cheesy Chili Dip.

Ramen Noodle w/ Shrimp, Carrots, and Mushrooms

Dinner Tonight: Ramen Noodle w/ Shrimp, Carrots, and Mushrooms



Wasn't real sure on what I wanted for dinner so it was a last minute pot luck dinner of Ramen Noodle w/ Shrimp, Carrots, and Mushrooms, and it turned out great! I always keep packs of Chow Mein or Ramen Noodles in stock just in case of these last minute dinner ideas. Easy to fix, easy on the calories and carbs, and can go with about any type of meat or veggie. I used Maruchan Ramen Shrimp Flavored Noodles. To prepare the Noodles I used a medium size skillet and boiled one cup of water then added the Noodles. When all the water had been absorbed I added Mini Carrots, Shrimp, Mushrooms, 1 tablespoon of Cilantro Leaves, and 1 tablespoon of Light Soy Sauce.

 Before I boiled the Noodles I prepared my 3 add on ingredients. I used Large Shrimp 19 - 25 Count that I boiled for 3 minutes, seasoned with Sea Salt. The Carrots were the Mini Carrots that I boiled also until the were fork tender and for the Mushrooms I used Baby Bella Mushrooms that I sauteed in Extra Virgin Olive Oil and seasoned with Sea Salt, Ground Smoked Cumin, and Parsley. It all came together for a healthy low calorie and low carb dinner! Love it when something unplanned comes together. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Dole Crushed Pineapple.

Chicken and Homestyle Flat Dumplings w/ Carrots and...

Today’s Menu: Chicken and Homestyle Flat Dumplings w/ Carrots and Whole Grain Bread


Another Winter's day around here but inside it was healthy and hearty comfort food at it’s best! I used Reames Homestyle Flat Dumplings Easy to fix seasoned with Sea Salt and Ground Pepper boiled for 20 – 30 minutes in 3 parts Swanson Chicken Stock and 1 part Water. The Noodles are 170 calories and 35 carbs. Along with the noodles I used Miller’s Amish Chicken Breasts. I boiled the Chicken seasoning it with Sea Salt, Pepper, Thyme, and Ground Smoked Cumin. After the Chicken was done I pulled each breast apart into small pieces. I added the Chicken to the boiling Noodles with about 15 minutes of boiling time left. As that was finishing up I boiled the Mini Carrots and had Healthy Life Whole Grain Bread for my sides.

For a dessert/snack later tonight I’m having Kroger Naturally Preferred Black Bean and Corn Organic Salsa with Chip‘ins Pop Corn Chips. if you haven’t tried these Chips yet it’s time to give them a try! Seasoned with Sea Salt and only 120 calories and 22 carbs per serving, which is about 20 chips.

Crock Pot Asian Pork and Mushrooms w/ Scalloped Potatoes and Mini Carrots

Today's Menu: Crock Pot Asian Pork and Mushrooms w/ Scalloped Potatoes and Mini Carrots


What a meal! I came across this recipe from another blog skinnytaste.com Which is one of the finer blogs around and that is packed with low calorie, low carb, Weight Watcher recipes. When you get a chance check it out! I'll leave a link to the site and you can get the full recipe there.

http://www.skinnytaste.com/2011/10/crock-pot-asian-pork-with-mushrooms.html?utm_source=feedburner

Anyway on to my dinner. This recipe has nothing but good things in it! It takes 8 hours in the crock pot so it's not one of those you can whip up in a few minutes. I used a Pork Center Loin Roast. After browning the Roast on all sides I added it to the crock pot with all the other ingredients including Low Sodium Fat free Chicken Broth, Reduced Sodium Soy Sauce, Agave, Chinese Five Spice along with many other ingredients. With about 30 minutes left I removed the Pork to let it rest and added my sliced Mushrooms. I shredded the pork and added it back to the crock pot with the Mushrooms. As I mentioned you can find the full recipe at the above link to the web site.

Along with the Mushrooms i made some boiled Mini Carrots and, something new, Idahoan Scalloped Potatoes. I had tried their Au Gratin Potatoes last week so I wanted to give the Scalloped a try for dinner tonight. Another delicious Potato dish from Idahoan. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs. With everything it made quite a meal, with plenty of leftovers! The Pork will make some killer sandwiches. A big thank you again to skinnytaste.com ( Gina's Skinny Recipes ) for a low calorie and low carb Delicious recipe!  

Turkey Meatloaf Sandwich w/ Boiled Mini Carrots and Glazed Apples

Dinner Tonight: Turkey Meatloaf Sandwich w/ Boiled Mini Carrots and Glazed Apples

Ahhh Meatloaf Leftovers! Warmed up the Meatloaf left over from last night's dinner. It's just as good the second time around! Topped it with just a little more Ketchup and a couple of dashes of Worchester Sauce and served on an Healthy Life Whole Grain Bun. For sides I had Boiled Mini Carrots along with Bob Evans Glazed Apples. For dessert/snack later this evening I'm having Triscut Reduced Fat Baked Whole Wheat Crackers along with some Cracker Barrel 2% Sharp Cheddar Cheese and slices of Hormel Turkey Pepperoni.

Chicken and Homestyle Flat Dumplings w/ Carrots

Dinner Tonight: Chicken and Homestyle Flat Dumplings w/ Carrots and Whole Grain Bread



Comfort food at it's best! I used Reames Homestyle Flat Dumplings Easy to fix seasoned with Sea Salt and Ground Pepper boiled for 20 - 30 minutes in 3 parts Swanson Chicken Stock and 1 part Water. The Noodles are 170 calories and 35 carbs. Along with the noodles I used Miller’s Amish Chicken Breasts. I boiled the Chicken seasoning it with Sea Salt, Pepper, Thyme, and Ground Smoked Cumin. After the Chicken was done I pulled each breast apart into small pieces. I added the Chicken to the boiling Noodles with about 15 minutes of boiling time left. As that was finishing up I boiled the Mini Carrots and had Healthy Life Whole grain Bread for my sides.

 For a dessert/snack later tonight I'm having Kroger Naturally Preferred Black Bean and Corn Organic Salsa with Chip'ins Pop Corn Chips. if you haven't tried these Chips yet it's time to give them a try! Seasoned with Sea Salt and only 120 calories and 22 carbs per serving, which is about 20 chips.

Chicken and Dumplings w/ Corn Bread

Dinner Tonight: Chicken and Dumplings w/ Corn Bread


Tried something new for dinner tonight. I made some Chicken and Dumplings w/ Corn Bread. I used Reames Homestyle Flat Dumplings, first time I tried them and will be using them again. easy to fix and 170 calories and 35 carbs. The carbs could be lower but not bad for noodles plus the other ingredients for the Dumplings aren't very high in calories or carbs. Along with the noodles I used Miller's Amish Chicken Breasts (3 pieces), sliced Mini Carrots, and Diced New Potatoes.


I boiled the Chicken seasoning it with Sea Salt, Pepper, Thyme, and Ground Smoked Cumin. After the Chicken was done I pulled each breast aprt.I also boiled the Mini Carrots ahead of time also along with boiling the Diced New Potatoes. Before putting on the noodles I made the Cornbread. i tried Marie Callender's Low Fat Original Corn Bread, first time I tried this also. This was a breeze to fix also just add 1 1/2 cups water to the one pouch of Corn Bread Mix and mix throughly. Pour into a 8"x8"x2" pan and bake at 375 degrees for 30 minutes. Came out very moist and delicious. After getting the Corn Bread in the oven I started boiling the Dumplings, boil for 30 minutes. With about 8 minutes left to boiling the Dumplings I added the Carrots, Diced Potatoes, and Chicken Breast meat and continued to boil for the 30 minutes. As I said it was the first time I had used the Reames Dumplings and Marie Callender's Corn Bread mix and I'll be using both again as both turned out great. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

Marie Callender's Corn Bread