Roasted Root Vegetables

I have a delicious and perfect side dish for any meal, Roasted Root Vegetables. New Potatoes, Beets, Turnips, Carrots, Celery,and Shallots are the Root Vegetables you'll need. You can find this recipe at Jennie - O Turkey website. It's just one of many delicious and healthy side dishes at the Jennie - O site. Be sure to check it out for some great recipes for Thanksgiving! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Roasted Root Vegetables
This is a Gluten Free Recipe

Whether from farmer's market, the grocery store, or your own backyard, roasted root vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they're as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They're the perfect accent to a wintery main course.

INGREDIENTS

1 (1-pound) butternut squash, peeled and cut into 2-inch pieces
8 ounces small new potatoes, halved
8 ounces beets, peeled and cut into 2-inch pieces
8 ounces turnips, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
3 large shallots, quartered
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon olive oil
2 tablespoons light brown sugar
1½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup chopped fresh parsley leaves

DIRECTIONS
1) Heat oven to 400°F.
2) In large bowl, toss together butternut squash, potatoes, beets, turnips, carrots, shallot, rosemary, olive oil, brown sugar, salt and pepper.
3) Transfer mixture to 2 parchment paper-lined jellyroll pans; spread in single layer. Bake 30 minutes, stirring half way through, until vegetables are tender and slightly browned.
4) Garnish with chopped fresh parsley leaves, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 110
Protein 2g
Carbohydrates 22g
Fiber 4g
Sugars 8g
Fat 2g
Cholesterol 0mg
Sodium 410mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1200-roasted-root-vegetables

New Potatoes with Spring Peas

Passing along a delicious and healthy side dish that would go good with most any meal, New Potatoes with Spring Peas. Made using; New Potatoes and Spring Peas along with feta cheese, Kalamata olives and mint. It's another delicious one from the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


New Potatoes with Spring Peas
An easy potato recipe, featuring feta cheese, Kalamata olives and mint.

INGREDIENTS

1¾ pounds small red or Yukon gold potatoes, cut into quarters
2 tablespoons plus ¼ cup olive oil, divided
1 cup crumbled feta cheese
½ cup Kalamata pitted olives, sliced lengthwise into quarters
½ cup fresh or frozen peas, thawed
2 tablespoons chopped fresh mint
salt and pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
2) In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint. Season with salt and pepper, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories220
Protein6g
Carbohydrates21g
Fiber2g
Sugars1g
Fat13g
Cholesterol15mg
Sodium330mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/957-new-potatoes-with-spring-peas

6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin' Beans and Whole New Potatoes

Dinner Tonight:  6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin' Beans and Whole New Potatoes








For Breakfast this morning I had a cup of Bigelow Decaf Green Tea, not much of an appetite this

morning. Started the laundry up for Mom after that. About an hour later we headed up to Home Depot. Needed paint, to paint the wooden deck, bought some new plants for outside, potting soil, grass seed, and checked out the back splash for the Kitchen. Mostly sunny and 80 degrees out today! Our new grill arrived so I spent some of the day putting that together. It is one pain in the rear putting that together while in a wheelchair! Finally got it together. Also planted a couple of new shrubs in the back of the house. I'm one tired man tonight. For Dinner tonight its 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin' Beans and Whole New Potatoes.

First time I've tried the SayersBrook 6 oz. Bison To Sirloin Steak. I normally have Wild Idea Buffalo Steaks but I the SayersBrook Bison, Elk, and Wild Boar Steaks were all on sale so I bought a couple of the Sample Packages. I'll try the Elk and Wild Boar soon! The Steak was a nice lean cut of Bison Top Sirloin.










I prepared the same way I prepare the Wild Idea Buffalo. I first rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Peppercorn Medley. I then preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! Very tender and juicy. I topped the Steak with a bit of A-1 Sauce Thick and Hearty and Sauteed Mushrooms.









For one side I heated up a can of Bush's Grillin' Beans - Smokehouse Tradition. Love to have Beans anytime! First time I tried this style of Bush's Beans. Emptied the Beans into a sauce pan. Heated on medium heat then turned the heat down for a slow simmer. They added Bell Peppers and Onions to the Beans and all in the Sweet and Smoky Sauce. Perfect Beans to go with Steak.







For another side dish I heated up a can of Del Monte Whole New Potatoes. Just heat and serve,
seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. Bison Steak, Beans, and Potatoes, delicious trio of food! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.










SayersBrook Bison Top Sirloin Steaks

Our top Sirloin Steaks are cut from the rear of the loin. These delicious buffalo steaks are firm enough to stand up to being served au poivre as pictured. As with all SayersBrook Bison, our top sirloin steaks have 70% less fat and 40% more protein than a choice beef top sirloin steak. Because of this, you can once again enjoy red meat without the guilt associated with eating beef. Remember - buffalo is the red meat of the new millennium! 4 Bison Top Sirloin Steaks in 6 oz or 8 oz portions.
Delicious and guilt-free. 4 Bison Top Sirloin Steaks in 6 oz
http://www.sayersbrook.com/bison-top-sirloin-steaks-4-x-6-oz/




BUSH'S® SMOKEHOUSE TRADITION GRILLIN' BEANS®

Start a bold tradition at your cookouts! Our Smokehouse Tradition Grillin' Beans® blend plump navy beans with a sweet and smoky sauce enhanced with brown sugar, onion, peppers, bacon and our own hearty blend of spices. It's an irresistible combination friends and family will look forward to.

NUTRITION

Serving Size: 1/2 cup (130g)
Calories 160
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Potassium 310mg 9%
Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Protein 5g -%
Sugars 14g -%
http://www.bushbeans.com/en_US/product/smokehouse-tradition

Cumin Spiced Pork Tenderloin w/ Cut Green Beans and Potatoes, Sliced Carrots.....

Dinner Tonight: Cumin Spiced Pork Tenderloin w/ Cut Green Beans and Potatoes, Sliced Carrots, and French Bread






Starting off another post by sending prayers to all those that lost their lives and the many injured over in Nice, France. Another senseless attack on the Human Race. It's time this Country rallies the World against these terrorist! Again my thoughts and prayers go out to all those affected.


For Breakfast I toasted a Healthy Life Whole Grain English Muffin, topped with just a dab of I Can't Believe It's Not Butter. Then I heated some Boar's Head Branded Deluxe Ham in a large skillet. As

the Ham was heating up I Scrambled some Egg Beater's Egg White. Topped the Ham and Egg off with a sprinkle of Sargento Reduced Calorie Shredded Sharp Cheddar. Fantastic, and healthy, way to start the day! It's somewhat cooler out, 84 degrees, but still humid with passing showers. Did a load of laundry for Mom and we had to have Dad at his Family Doctor for a check-up. Everything seemed to be good so it was back home. For Dinner tonight Spiced Pork Tenderloin w/ Cut Green Beans and Potatoes, Sliced Carrots, and French Bread.
                                                                                                           

I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian

Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! The other "White Meat" sure is good!

For one side dish 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 heated up a can of Del Monte Sliced Carrots. Another canned Vegetable that’s as good as fresh. Growing up I wouldn’t look at a Carrot, now I could have them every day! I also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.







Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork

should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots

Dinner Tonight: Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots






For Breakfast this morning I prepared 1 medium size Egg (Sunnyside Up), 3 slices of Jennie - O Turkey Bacon, toasted 2 slices of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Hungry no longer! After Breakfast it was house cleaning day; dusted, ran the vacuum, and did some laundry for Mom. I also had bought 2 more packages of Furniture Coasters. I've been putting the coasters under all our furniture, it makes it a lot easier to move furniture around and to move it to clean. Full day of cleaning and time for Dinner. Tonight I prepared a Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots.


I had purchased the Boneless Pork Loin Fillet at Meijer a while back and had it in the freezer. Last night before I hit the sack I layed the Pork in the fridge to thaw overnight. To make the dish I'll need; 1 Boneless Pork Loin Fillet, 2 Tablespoons Chili Powder, 1 1/2 Teaspoons Sea Salt, and 1/2 Teaspoon Cayenne Pepper. You can adjust the amount of spices according to your own tastes.








Preheat the oven on 400 degrees. I'm using a Cast Iron Skillet to prepare the Pork. First spray the skillet with Pam Cooking Spray and add 1 tablespoon of Extra Virgin Olive Oil also. Preheat the skillet on the stove on medium heat. As the skillet is heating; In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere.





When the skillet had heated add the Pork Fillet. Sear for 2 minutes and flip it over and sear another 2 minutes. Then put the skillet in the oven and roast. You'll want to roast until you get an internal temperature of 145 - 150 degrees. I roasted mine for 20 minutes, that will vary depending on the size of the fillet or roast. The Fillet came super moist with a beautiful crust! Slicing into it was so tender! Love the Meijer Pork always delicious. Mom had hers with a side of JB's Fat Boy Haug Waush BBQ Sauce, with or without Sauce you'll love this recipe!





For one side dish I opened up a can of Kroger Brand Whole New Potatoes and heated those up. Love using these, so much easier to prepare than normal Potatoes and just as fresh! Then for a second side I heated up a can of Del Monte Sliced Carrots. Another canned Vegetable that's as good as fresh.Growing up I wouldn't look at a Carrot, now I could have them every day! I also reheated some leftover Pillsbury Italian Loaf Bread, this is our family's favorite Bread to bake. Having a Dinner like this is why I never miss eating out. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

Dinner Tonight: Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

Had to fast overnight for my 4 month checkup at the Family Doctor; checking Sugar, Cholesterol, and such. Glad it's over, I don't like going to a doctor and especially a Family Doctor. After that I had to take Dad for a Doctor appointment later in the morning. Back home did the usual, cleaned up the house and cleaned up around the house a bit. Have one of my favorites for dinner tonight, fresh Florida Gulf Coast Grouper! Tonight I prepared a Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans.

A good friend of mine gave me a call early last evening and said he just came in from Florida and he was coming by to drop off some Gulf Coast Grouper off to me! And this was fresh caught Grouper, never frozen. He came home Monday and it was caught on early Sunday evening off the Gulf Coast of Florida. They filleted what they had and put them on ice, then straight to my fridge! Now that's fresh! A big “thank you” to Jim for the Grouper! Wow I’ve got some beautiful fillets of Grouper. I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley. I fried the fillets in Extra Virgin Olive Oil on medium heat until they were a  golden brown, flipping them over one time. What fantastic tasting fillets! So fresh and meaty, love these Groupers. I'll have leftover Grouper for lunch tomorrow.


For sides I had Smashed Potatoes, Green Beans, and a slice of Klosterman Wheat Bread. To make the Smashed Potatoes I used Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn Medley, Dried Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and continued to smash and mix. The Green Beans were Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.




Grouper

A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-round
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

Dinner Tonight: Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

Started the morning off with one delicious and healthy Breakfast, I broke out the Turkey Goetta! I used Glier’s Turkey Goetta, my favorite. Sliced a few slices and fried those babies up, fried in Extra Virgin Olive Oil. Then I had a couple slices of Klosterman Wheat Bread, throw in my cup of Bigelow Decaf Green Tea and Breakfast is served! Near 90 degrees today and a bit humid, not quite as bad as it's been though. Had a lot of heavy rain early last night, some local flooding. Not much going on today, vacuumed and cleaned the house today. For dinner tonight I prepared Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes






Came across a beautiful package of Simple Truth Thin Cut Chicken Breasts. Simple Truth is a Kroger Brand. I purchase the Chicken and Pork products both and really like the quality. So to make the Chicken I'll need; 3/4 cup Jack Daniel's Honey Smokehouse Barbecue Sauce and 4 Boneless Skinless Thin Cut Chicken Breasts. To prepare it it's very easy. I preheated the oven to 375°F. Poured BBQ Sauce over the Chicken in a 13x9-inch baking dish sprayed with Pam Cooking Spray. Baked for about 32 minutes, internal temperature of 165ºF. The baking time will vary according to the cut of Chicken your using and the size. Always cook Chicken until the Chicken is done (165ºF). Wow, the Chicken came out very moist and tender, with fantastic flavor from the Jack Daniel's Honey Smokehouse Barbecue Sauce.

Then for one side dish I prepared Roasted Asparagus. prepare the Asparagus I needed Extra Virgin

Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.




Then I also prepared some Boiled New Potatoes. I cut the potatoes in half and boiled them in a small sauce pan until fork tender. When done I mashed the Potatoes up a bit with a fork. Then reseasoned them with the McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can't Believe It's Not Butter. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Natural Chicken Thin Sliced Breast Cutlets

Simple Truth Natural Chickens are raised on an all-natural, 100% vegetarian diet, free of any animal by-products or synthetic additives.
• Never treated with antibiotics, hormones or steroids
• Minimally processed
• Free of artificial ingredients and preservatives
• Natural with no added salt

http://www.simpletruth.com/products/poultry/chicken/natural-chicken-thin-sliced-breast-cutlets/

Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Dinner Tonight: Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Started the day off with a Jennie - O Turkey Bacon, one Egg Sunny Side Up, and a couple of slices of Whole Grain Bread. So the day started off real good! Cloudy and Thunder storms on and off all day. Went to a few stores looking for some new bed items, not a lot of choices that I seen out there. Finally found some at a Meijer. For dinner tonight, Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms.




I used a Great Range Bison Sirloin. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison!



For one side I heated up a can of Del Monte Cut Green Beans & New Potatoes, a great pairing of my two favorite Vegetables. Then I also had some Teriyaki Marinated Mushrooms. I love these, I buy them from our local Kroger Deli Olive Bar. The Teriyaki just packs the Mushrooms with flavor! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with President's Spreadable Sharp Cheddar Cheese.



 Great Range Bison

About Great Range Brand Bison
and Rocky Mountain Natural Meats

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

Dinner Tonight: Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

Been a cloudy, rainy, muggy day out today. Mom is still suffering from poison ivy, but it's somewhat better than yesterday. Trying to decide on a type of a much needed Kitchen Splash Guard. We've always needed it but just never did anything about it, till now. Nothing expensive just one that will get the job done. For dinner tonight it's Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes.








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








Having the Holy Trinity of Vegetable Side Dishes tonight Carrots, Green Beans, and Potatoes! One side I prepared was a small can of Sliced Carrots. Then I also heated up a can of Del Monte New Potatoes and Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Walnut-Crusted Salmon Recipe

Ingredients:

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

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.


Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.



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

15 Stellar New Ideas for New Potatoes

Some recipes for one of my favorite potatoes, the new potato. All from the Delish website.

15 Stellar New Ideas for New Potatoes

New potatoes are one of spring's greatest treats. These young, freshly-harvested potatoes have thin, delicate skins and are sweeter than their full-grown counterparts. Added to a salad or tossed with butter and fresh herbs, they make the perfect springtime side dish.






Salt-Baked New Potatoes

Coriander seeds, fennel seeds, and salt help flavor the crispy skin on these oven-baked potatoes.....






Crispy Potatoes with Spicy Tomato Sauce

This recipe is inspired by our love of the Spanish tapa Patatas Bravas — crispy bites of potatoes sometimes served with a spicy tomato sauce. If you're not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper (or omit it altogether)....






New Potato Salad with Parsley and Mint Pesto

This potato salad gets a sophisticated kick from parsley and mint pesto, ricotta salata, and Kalamata olives; it's warm, salty, and herbacious, the perfect spring side dish....





* Click the link below to get all the New Ideas for New Potatoes


http://www.delish.com/recipes/cooking-recipes/new-potatoes-recipes?src=nl&mag=del&list=nl_dnl_fot_non_042314_potato-recipes#sli

Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans

Dinner Tonight: Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green

Beans






It's been another Fall like day around here today, about 39 degrees early this morning and 70 during the day. I went to Kroger early this morning, because it's a lot closer than other stores, and noticed quite a few increases on prices! Just watch what you buy there. For dinner a new Jennie - O Turkey product, Sun-Dried Tomato Premium Portion Turkey Breast. For dinner tonight I prepared Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans.






I had purchased the Jennie - O Turkey Sun-Dried Tomato Premium Portion Turkey Breast a couple of weeks ago at Walmart and had it in the freezer. I let it set in the fridge overnight to thaw. It comes already preseasoned in Sun-Dried Tomato, Chili Pepper, Garlic, and Onion. I added some Sea Salt and Ground White Pepper. To prepare I preheated the oven on 350 degrees and roasted it in a small roasting pan on a wire rack. It's already precooked so I just more less reheated it for about 12 minutes, till it was heated through.  Came out perfect! Nicely seasoned and very moist, nice to have these in the freezer for last minute dinner ideas.





For sides I boiled some New Potatoes. I boiled them in water that I seasoned with a Bay Leaf and Sea Salt, until they were fork tender. I also reheated some fresh Green Beans that my Mom had prepared the night before. For dessert later fresh sliced Peaches.







Jennie - O Sun-Dried Tomato Premium Portion Turkey Breast

Ready to cut and serve, hot or cold.
Product Features:
Gluten Free
Preseasoned


Nutritional Information
Serving Size 56 g Total Carbohydrates 1 g
Calories 50 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 12 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 480 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.


- See more at: http://www.jennieo.com/products/96-Sun-Dried-Tomato-Premium-Portion-Turkey-Breast#sthash.bolSNJu3.dpuf

Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

Dinner Tonight: Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

Myself and a couple of friends visited the new Horseshoe Casino in Cincinnati today. They did an amazing job, it's a beautiful Casino. I got registered for the Million Dollar Give Away, to be drawn later today. Their giving away 1 Million Dollars on 4 drawings throughout the Summer, I believe this is the third drawing. Besides the Casino they have a wide assortment of restaurants, Steak and Seafood to BBQ and Booby Flay's Burger Palace. Beautiful job Cincinnati! For dinner tonight I prepared a Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots also a little side of some fresh sliced Peaches.





I used my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Preheat your oven at 400 degrees. Then combine 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried basil or 2 teaspoons fresh basil leaves, 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary, with Sea Salt and Ground Black Pepper for seasoning. You combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. Roast the pork for 15 minutes, then reduce the heat to 350 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.

For side dishes I heated up a can of Del Monte Sliced New Potatoes. Just seasoned and boiled in it's own juices until heated through. I also boiled some Mini Carrots. In addition to those I had a few slices of some fresh sliced Peaches. My Mom had purchased them from Jungle Jim's Market, they were from South Carolina and delicious! For desert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.





Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Directions
Preheat oven to 400 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 15 minutes, then reduce the heat to 375 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Alaskan Snow Crab Legs w/ Sliced New Potatoes, Green Beans, and Pasta Salad

Dinner Tonight: Alaskan Snow Crab Legs w/ Sliced New Potatoes, Green Beans, and Pasta Salad

Rain and humidity through out the day and night, Blah! A very laid back of a yawner day around here today. Still purchasing those White Seedless Grapes but starting to see less of them at Kroger. But the good news on the Apple front is that Gala Apples are starting to come in and they are delicious! For dinner tonight, Alaskan Snow Crab Legs w/ Sliced New Potatoes, Green Beans, and Pasta Salad.





I purchased some Alaskan Snow Crab Legs from Kroger yesterday for dinner tonight. Delicious and easy to prepare, you got to love that! To prepare them I needed about 2 lbs snow crab legs (more or less is ok, however many you can eat), 1 cup Old Bay Seasoning, Ground Pepper (to taste), and a couple dashes of garlic salt, oh and 1 big pot of boiling water. To prepare just fill cooking pot big enough to fit crab legs with water, bring to boil and add seasoning. Careful not to let it boil over, which happens very easily. Then put the clusters of crab legs in and let them simmer for about 8 mins. Remove crab legs from water, shake them a little to remove water they were cooking in and served while hot! The meat is so tender and sweet! Plus as most Seafood it's low in calories, carbs and fat.





To go with the Crab Legs I prepared a can of Del Monte Sliced New Potatoes, Del Monte Cut Green Beans, and I had a lot of the Italian Pasta & 3 Bean Salad leftover so we also had that. Potatoes and Green Beans just seem like a natural to go with any Seafood or Fish. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.





ALASKA SNOW CRAB

ALSO KNOWN AS:
Opilio, Opies
SOURCE:
U.S. wild-caught from Alaska’s Eastern Bering Sea

OVERVIEW

Snow crab – named for their sweet, delicate, snow-white meat – is one of Alaska’s signature crab fisheries. Although the Alaska snow crab fishery has had its ups and downs over the years, management has effectively responded to these fluctuations. Every year, scientists determine the abundance of the snow crab resource. Using these abundance estimates, managers set a harvest limit for the following fishing season. So in 1999 when scientists found that the snow crab stock had fallen below the minimum stock size threshold (i.e., had become overfished), managers cut harvests for the following fishing seasons to a level that would allow the stock to recover. Under conservative harvest levels, Alaska snow crab has rebounded and is now above its target population level. This is good news for the resource and for fishermen, too. An abundant resource can sustainably support higher harvests, and managers boosted the harvest limit for 2011/2012 by 64 percent to nearly 90 million pounds.
In 2005, the derby-style fishery – where anyone could enter the fishery and the fishery was closed when the catch limit was reached – was replaced with an individual fishing quota (IFQ). Under the IFQ management system, individual fishermen are given a share of the harvest and can catch their share at any time during the fishing season. This has resulted in a safer and more efficient fishery, as fishermen can take weather and economic factors into account when deciding when to fish.



NUTRITION
Crab provides many dietary benefits, including a low-fat source of protein.
Servings 1
Serving Weight 100 g (raw)
Calories 90
Protein 18.5 g
Fat, total 1.18 g
Saturated fatty acids, total 0.143 g g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 55 mg
Selenium 34.6 mcg
Sodium 539 mg
Snow Crabs Table of Nutrition


http://www.fishwatch.gov/seafood_profiles/species/crab/species_pages/alaska_snow_crab.htm


http://www.fishwatch.gov/index.htm

Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes...

Dinner Tonight: Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes along with

Baked Sourdough Bread





Sunny, no humidity, and 77 degrees, Perfect day! Got the 4 wheeler out for quite a while today. Spent some time by our community lake and just riding around enjoying the beautiful day. For dinner tried a new one from Perdue Chicken, the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.).  For dinner tonight, Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes along with Baked Sourdough Bread.






Okay to prepare the Chicken I first 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. I Cut one small 1" slit in cooking bag over the breast to vent during cooking. The instructions warn that the Cooking bag will expand during cooking; so allow enough room for the bag to expand without touching oven rack or walls. I cooked it from fresh so the next step was to place the 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. When done remove from the 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. You  can use the remaining juices in bag for a seasoned gravy. Another delicious and easily prepared Chicken Dish from Perdue! The Chicken was well seasoned and came out moist and tender.





For a side dish to go with the Chicken I prepared a Cut Green Bean and New Potato Dish. I'll need 2 cans Alouette Bacon and Cheddar Cheese Spread and I'll use Ritz Whole Grain Crackers with it.

Del Monte Cut Green Beans, Water as needed, 1 Tbs. extra Virgin Olive Oil, 1 tsp. Hungarian Sweet Paprika, and about 8 New Potatoes rinsed but not peeled. I would have liked to use fresh Half Runner Green Beans and made a larger batch of this, but fresh Half Runners are very difficult to find around here this year. i used a small Dutch Oven to prepare this. i added the beans, Sea Salt and Ground Pepper to taste, Olive Oil, Water, and the Paprika together and brought to a boil and then reduced the heat till it was simmering and covered it. The combo of the beans and olive Oil simmered together creates a nice little broth. If I was using fresh Green Beans they would have to simmer a lot longer but being from a can it reduced my cooking time. After about 15 minutes I added my Potatoes, laying them on top of the Beans and pressing them into the broth and added a half cup of Water. I continued to cook them until the Potatoes were fork tender, about 25 minutes or so. Green Beans and Potatoes, a perfect pairing! The Paprika added a nice flavor to it all. Add the moist Roasted Chicken to it, WE have Dinner! I'll definitely be using the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast again! For desert/snack later I bought some







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. Refrigerated.


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 oen 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

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

Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes

Dinner Tonight: Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes





I had planned on another Chicken Tender dish than the one I ended up preparing but by mistake I picked up    the wrong Sriracha Sauce up at Walmart this morning. I didn't know there was a much more hotter version of the normal Sriracha Sauce, and bu hotter I MEAN HOTTER! I sampled it when I was making the sauce and it set me on fire! So needless to say I went with Baked Parm Chicken Tenders. Tonight I prepared Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes.

To prepare them I'll need; 1 Pound Chicken Tenders, 1 Cup Bread Crumbs, 1/2 Cup Grated Parm Cheese, 1 Cup of Flour, 1/2 Cup Egg Beater's (2 Eggs), and 2 Teaspoon Sea Salt and Ground Black Pepper to taste. first preheat the oven on 350 degrees. Then In a small bowl,pour Egg Beater's. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese. Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips. Lay coated chicken strips on sheet pan. Use parchment paper for less sticking. Bake the chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking. To serve with your ranch dressing, bleu cheese dressing, ketchup, mustard or favorite dip. I used Litehouse Lite Bleu Cheese Dressing/Dip.



For side dishes I heated up a can of Del Monte Sliced New Potatoes and a single serving can of Del Monte Cut Green Beans. For Dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.  

 




Baked Parm Chicken Tenders


Ingredients:


1 Pound Chicken Tenders
1 Cup Bread Crumbs
1/2 Cup Grated Parm Cheese
1 Cup of Flour
1/2 Cup Egg Beater's (2 Eggs)
2 Teaspoon Sea Salt
Fresh Cracked Black Pepper to taste


Directions:


* Pre heat oven to 350 degrees.
* In small bowl,pour Egg Beater's. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese.
* Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips.
*Lay coated chicken strips on sheet pan. Use parchment paper for less sticking.
*Bake chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
* Serve with your ranch dressing, ketchup, mustard or favorite dip.

Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and...

Dinner Tonight: Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread

Well my Dad was released this afternoon from the physical rehab center after a few weeks finally. It's great having him back home. I wanted to make a good welcome dinner for him and my Mom so I prepared a Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread. I had everything timed perfect for their arrival home, except knowing they had stopped and eaten at Wendy's! So much for a surprise dinner.


Anyway I prepared my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. You combine 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried basil or 2 teaspoons fresh basil leaves, 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary, with Sea Salt and Ground Black Pepper for seasoning. You combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.


For side dishes for the Roast I prepared Del Monte Sliced New Potatoes and also Del Monte Low Sodium Cut Green Breans. I also baked a small loaf of Meijer Bakery Harvest Grain Bread. Then for dessert/snack later something I haven't had in 10 years or more, Baked Soft Pretzels Bites. Their the Super Pretzel Brand, just bake them at 400 degrees for 12 minutes. Served with French's Yellow Mustard.

Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Today's Menu: Pork, Potato and Bean Stew w/ Corn Bread



I tried a new recipe for dinner tonight, Pork, Potato and Bean Stew w/ Corn Bread. A really hearty and simple recipe. Using Cannelini Beans, Spicy Chili Beans, New Potatoes, and Pulled Smoked Pork. It all comes together to make a tasty and different stew. The Smoked Pork along with the Beans and Potatoes make a natural and delicious mix. I used Montgomery Inn Smoked Pork Barbecue for the meat and a 1/2 Cup JB's Fat Boy Haugwaush Barbecue Sauce for that extra kick. I left the recipe at the end of the post.

I also made a small  Cast Iron Skillet of Corn Bread using Martha White White Corn Meal. First Corn Bread I've made in a while and it's just as good as it always was! What better side for a hearty stew than Corn Bread. For dessert later another new item. This one from Blue Bunny, Blue Bunny Naturally Frozen Yogurt Chocolate/Vanilla Swirl. It's 110 calories and 19 carbs. I'll leave a separate post on this and how it tasted tomorrow, it looks delicious!

Pork, Potato and Bean Stew

INGREDIENTS:
1 Can Joan of Arc Spicy Chili Beans
1 Can White Cannellini Beans
5 Quartered Small New Potatoes
2 Cups Shredded Smoked Pork, I used Montgomery Inn Shredded Smoked Pork
1/3 Cup Water
1/2 Cup Barbecue Sauce, I used JB's Fat Boy  Barbecue Sauce
Frank's Red Hot Sauce, if desired

DIRECTIONS:
*Wash and quarter New Potatoes. Season and boil Potatoes until they are fork tender. Remove from heat.
  *Spray Large Sauce Pan with cooking spray. In Sauce Pan, mix Potatoes and all other ingredients except hot sauce.
   * Cover; cook on Medium heat until all is heated throughout. Serve with Red Hot Sauce on the side.

Baked Salmon w/ Sliced New Potatoes, Green Beans, and...

Dinner Tonight: Baked Salmon w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread


Found some beautiful Wild Caught Salmon Fillets while at Meijer earlier this morning and couldn't pass them up! So for dinner I decided to bake of the fillets. I seasoned it with McCormick Grinder Sea Salt, Black Peppercorn, and Parsley. I then baked it at 400 degrees for 12 minutes. Great tasting Salmon!

I also prepared boiled Sliced New Potatoes and Green Beans. Also while at Meijer I picked up a Mini Loaf of Harvest Grain Bread that I baked. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes,...

Dinner Tonight: Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes, Buttered Corn, and Whole Grain Bread



Another gorgeous day out there again around here! My parents spent the day painting the trim on our wooden deck outside and I prepared the dinner inside. I marinated some Bone - In Center Cut Pork Chops for about 3 hours in JB's Fatboy Haugwaush Bar B Cue Sauce. I love all the different Sauces and Rubs that JB's have. All have a fantastic flavor. After I marinated the Chops I shook off the excess Sauce and seasoned them with Sea Salt and Ground Black Pepper. I then fried them, I prefer baking them but my parents prefer frying, in Extra Virgin Olive Oil on medium heat. After turning the Chops I then added Minute Maid Apple Juice to the pan and finished frying them until they were done, Chops were at 165 degrees. Between the BBQ Sauce and the added Apple Juice the Chops come out moist and tender bursting with flavor!

I prepared 2 sides Margaret Holmes Buttered Corn and a new dish that I hadn't prepared before Asparagus Bits & Diced New Potatoes. I took fresh Asparagus Stalks and trimmed the bottom of the stalks off and then cut the spears into 3 pieces and set them aside. I then took small New Potatoes and diced them up. I seasoned them with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Extra Virgin Olive Oil. Then I fried the diced Potatoes in a large skillet that I presprayed with Pam w/ Olive Oil on medium heat for 7 minutes, stirring them often. After about 7 minutes I added the Asparagus Bits to Potatoes and I then seasoned the pan with Garlic Salt. I stirred the pan often until the Asparagus and Potatoes were done making sure not to getting the Asparagus over done and too soft. Also right before the pan was done I added Turkey Bacon Crumbles and mixed them in. The dish was a smash! Everyone really enjoyed it, the Asparagus and Potatoes make a great pairing. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.  

Baked Cheddar Jack & Bacon Coated Tilapia w/ Grilled Asparagus, Sliced New Potatoes...

Dinner Tonight: Baked Cheddar Jack & Bacon Coated Tilapia w/ Grilled Asparagus, Sliced New Potatoes and Healthy Life Whole Grain Bread



I tried one of the new Kraft Fresh Takes. I used the Cheddar Jack & Bacon Breadcrumb Mix and used Tilapia. After mixing the coating I put in a Hefty Zip Bag and added my Tilapia and shook until the fillets were coated. I then baked them for 13 minutes at 400 degrees. The topping is fantastic! This would great on Chicken or Pork also. The Tilapia came out flaky and full of flavor. I left a write up about the Kraft Fresh Take at the end of the post.

For sides I had Grilled Asparagus, Boiled Sliced New Potatoes, and Healthy Life Whole Grain Bread. I seasoned the Asparagus with Garlic Salt and a touch of Sea Salt while I seasoned the Potatoes with Sea Salt, Ground Black Pepper, Ground Thyme, and Parsley. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.
  

Kraft Fresh Take Cheddar Jack & Bacon Breadcrumb Mix Recipe


Kraft Foods has unveiled Kraft Fresh Take, the company's latest mealtime solution, in dairy aisles nationwide.

Kraft Fresh Take combines Kraft Natural cheeses and seasoned breadcrumbs that are designed to provide a "flavor upgrade" to ordinary dishes, the company said. The product launch also includes a website, KraftFreshTake.com, which houses recipes that use Kraft Fresh Take as an ingredient.

Kraft Fresh Take is available in six varieties — Southwest three cheese, Italian parmesan, rosemary and roasted garlic, cheddar jack and bacon, chili lime and panko, and savory four cheese — for a suggested retail price of $2.99.

Nutrition Facts
Serving Size 1/6 packet (28g)

Amount Per Serving
Calories from Fat 50
Calories 100

% Daily Values*
Total Fat 6g     9%
      Saturated Fat 3.5g     18%
      Trans Fat 0g    
Cholesterol 15mg     5%
Sodium 380mg     16%
Total Carbohydrate 8g     3%
      Dietary Fiber 0g     0%
      Sugars 0g    
Protein 5g