Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

Dinner Tonight: Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread






For Breakfast I toasted a couple of slices of Aunt Millie's Light Whole Grain Bread and topped them with some Smucker's Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Rough morning and afternoon, Ive had a bad Sinus Headache all day. Did a lot of resting and that was it. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread.






I had purchased some Catfish Nuggets from Kroger. To prepare them I rinsed the Catfish Nuggets off
in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.



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







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









Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and
heat until heated through.











I also made a small Cast Iron Skillet of Corn Bread, for Mom, 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 a meal  Fried Catfish, Fried Potatoes, Green Beans, and Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.









Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish,

both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Turkey Bacon Skillet Breakfast

I'm passing along a second Jennie - O Turkey Breakfast Recipe along to everyone, Turkey Bacon Skillet Breakfast. This one is made using JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Green Cabbage, Red Cabbage, Red Onion, and Spices. Get the Cast Iron Skillet out and heated up for this one! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Turkey Bacon Skillet Breakfast
This is a Gluten Free Recipe

Breakfast is the most important meal of the day. In this case, it’s also the most delicious. Lean turkey bacon, caraway seeds and sautéed veggies bring this gluten free skillet recipe to the next level of breakfast flavor.

INGREDIENTS

1½ pounds red potatoes, cubed
2 carrots, chopped
½ (12-ounce) package JENNIE-O® Turkey Bacon
2 tablespoons olive oil
1½ teaspoons caraway seeds
3 cups shredded green cabbage
1 cup shredded red cabbage
1 red onion, chopped
¼ cup chopped fresh parsley

DIRECTIONS
1) Place potatoes and carrots in microwavable safe dish. Microwave, covered, on HIGH 3 minutes; stir. Microwave 2 minutes longer or until tender and set aside.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop and set aside.
3) Heat oil in skillet. Add potato mixture and caraway seeds. Cook stirring occasionally 5 to 7 minutes or until tender. Stir in cabbage and onion. Cook 3 minutes or until cabbage is slightly wilted. Stir in turkey bacon pieces. Cook 3 to 4 additional minutes or until cabbage is tender. Sprinkle with fresh parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 320
Protein 12g
Carbohydrates 44g
Fiber 9g
Sugars 11g
Fat 12g
Cholesterol 30mg
Sodium 500mg
Saturated Fat 2g
https://www.jennieo.com/recipes/264-turkey-bacon-skillet-breakfast

It’s Chili, Chowder, or Stew Saturday – Classic Beef Stew

This week's It’s Chili, Chowder, or Stew Saturday Recipe is – Classic Beef Stew. Your choice you can use Buffalo or Beef to make this Delicious and Healthy Stew! It's from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes. You'll also find Diabetic News and Diabetes Management, so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/


Classic Beef Stew

Ingredients
1 tablespoon canola oil

1 pound stew beef or buffalo
1 large onion, chopped into 1-inch chunks
1/2 cup red wine
3 large cloves garlic, cut in half
1 cup low-sodium broth (beef, chicken, or vegetable)
3 medium (3–4 ounces each) red-skinned potatoes, scrubbed and quartered
2 large carrots, peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1–2 tablespoons chopped fresh parsley

Directions
Heat canola oil in pressure cooker until hot, add meat, and brown. Add onion and cook about 5 minutes more. Add wine, garlic, and broth and bring to a boil. Scrape browned bits of cooked meat from bottom of pressure cooker. Place lid on cooker and cook at high pressure 15 minutes. Quick-release pressure. Open cooker and add potatoes, carrots, thyme, oregano, and bay leaves. Replace lid and cook at high temperature for 5 minutes. Quick release pressure and remove lid. Cut cooked carrots into large chunks. Add salt and pepper to taste and chopped parsley before serving. Simmer stew uncovered if you desire a thicker consistency.

Yield: 4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:

Calories: 269 calories, Carbohydrates: 20 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 233 mg, Fiber: 3 g

https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-beef-stew/

Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

Dinner Tonight: Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread





For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of

Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Snow Flurries and 24 degrees this morning with rain showers and 41 degrees out for the afternoon. Gave Mom a hand in doing a couple of loads of laundry. Then I went to Walmart to pick up a couple of boxes of small Christmas Lights later in the day. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread.



I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put

them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.





For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I

bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.










With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used

Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.













Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and
heat until heated through.













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 Fried Catfish, Fried Potatoes, and Green Beans than Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.












Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish,

both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Seasoned Gulf Coast Grouper w/ Roasted Asparagus and Smashed Red Potatoes

Dinner Tonight: Seasoned Gulf Coast Grouper w/ Roasted Asparagus, Smashed Red Potatoes, and Baked Garlic Bread Loaf




I made a Big Breakfast for me and Mom this morning. I fried up some Thin Cut Breakfast Chops, prepared some Simply Potatoes Garlic and Herb Potatoes, Scrambled Eggs, and toasted slices of

Aunt Millie's Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Needless to say I skipped Lunch after this Breakfast! Outside it's mostly cloudy and 83 degrees. After Breakfast I went to Walmart and had to get a new water hose for outside. The old one was leaking where the connector threads weer worn out. Back home got the leaf blower out and cleaned off the deck, driveway, and shed. I think I'm going to buy some wood and make some shelves for the shed. Since we cleaned and straightened it up we have all kinds of space now. For Dinner tonight I prepared Seasoned Gulf Coast Grouper w/ Roasted Asparagus, Smashed Red Potatoes, and Baked Garlic Bread Loaf.


I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. My good friend just got back

from his Florida Home and brought several fresh fillets of Grouper! These were just caught a couple of days ago and briefly frozen.  So I  laid a couple of the fillets in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. And these fillets tasted so fresh, thank you Jim for bringing these to me!


For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black

Pepper, Lemon Juice, and  Shredded Parmesan Cheese. 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Parmesan Cheese before serving.


For another side I made some Smashed Red Potatoes. I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, Bacon Pieces, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.



When the Red potatoes were ready, fork tender, I removed them from the skillet and put them into a large bowl. Added 2 pats of Blue Bonnet Light Butter and got out the hand Potato Masher. I stirred the Potatoes , mixing them with the Butter. I then Smashed them a couple of times withe Masher. I just Smashed them enough to break them up but leaving chunks of the Potatoes in it. Served by Seasoning it with some McCormick Grinders of Sea Salt and Peppercorn Medley along with some of the Blue Bonnet Light Butter. These turned out great! I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.






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

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

Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and....

Dinner Tonight: Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread





For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded

Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Windy, Thunderstorms, Humid, and 80 degrees today. But it still beats Cold and Snow! Cleaned the house today, dusted and vacuum. Then straightened up the pantry and did a Spice Check. I went through all the Spices and checked their Expiration Dates. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread.




I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put
them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.




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








As the Skillet is heating, slice the Potatoes. Slice the Potatoes width wise about a 1/4 inch from the
bottom of the Potato. Then slice them length wise all the way through. If you are not going to fry the Potato slices right away, put then in a large bowl of Salted Cold Water until ready to use.










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











For another side I prepared some Sugar Snap Peas. To prepare these; Heat a tablespoon of Extra Light

Olive Oil in a large saute pan over medium high heat. Add the Sugar Snap Peas, Salt and Pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the Sugar Snap Peas in a serving bowl, sprinkle with Sea Salt and serve. We haven't had these in a while and turned out great! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert later a bowl of Breyer's Low Carb Vanilla Bean Ice Cream topped with It free Peach Slices.






Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish,

both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Diabetic Dish of the Week - LEMON-HERB POT ROAST

This week's Diabetic Dish of the Week is - LEMON-HERB POT ROAST. Healthy and Delicious Momemade LEMON-HERB POT ROAST. Using Beef Shoulder along with Carrots, Red Potatoes,  and Seasoning. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, so check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

LEMON-HERB POT ROAST
Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

1 beef shoulder roast (2-1/2 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basilSeasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions

1 - Combine seasoning ingredients; press onto beef pot roast.
2 - Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3 - Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4 - Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5 - Remove pot roast and vegetables; keep warm.
6 - Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
7 - Carve pot roast.
8 - Serve with vegetables and sauce.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 335
Fat: 11 grams
Unsaturated Fat: 6 grams

Saturated Fat: 3 grams
Fiber: 3.1 grams
Sodium: 278 milligrams
Cholesterol: 90 milligrams
Protein: 36 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-herb-pot-roast

Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

Dinner Tonight: Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus........





For Breakfast I toasted a couple of Eggo Whole Grain Eggo's and had a cup of Bigelow Decaf Green Tea. Not bad at all this morning at 33 degrees. For the day we had a high of 58 degrees and sunny! After Breakfast I went to Meijer and stopped and had the Car Washed. Back at home got a few things done in and around the house taken care of. For Dinner tonight, what i was planning to have last night. I prepared a Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread.






I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer

and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.




Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The
Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.










For a side I prepared a Red Potato and Cut Asparagus Skillet. I'll need A bag of Petite Red Potatoes, a small bunch of Asparagus, Ground Garlic Salt, Dried Parsley, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, and Extra Light Olive Oil.











I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and

added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt  and Peppercorn Medley, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.









As the Potatoes were cooking I got the Asparagus ready. I kept the Asparagus bundled up and washed them off in cold water. Shook them dry and trimmed them. i cut the Spears into 3 pieces. Then lightly seasoned them with the McCormick Grinders of Sea Salt and Peppercorn Medley. I then added them to the Skillet of Red Potatoes. Stirred until mixed with the Potatoes and continued cooking until done.








The Red Potato and Asparagus Skillet came out delicious. Good Seasoning and the two worked great with each other. I also baked a loaf of Multi Grain Bread. I tried a new kind that I picked up at the Meijer Bakery. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.













Walnut-Crusted Salmon

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

Soup Special of the Day.......Bacon, Potato and Bell Pepper Chowder

This week's Soup Special of the Day is - Bacon, Potato and Bell Pepper Chowder. Bacon, Red Potatoes, and Bell Pepper make up this healthy Chowder! It's from the CooksRecipes website which has a fantastic selection of recipes to please any taste. Enjoy and Healthy in 2018!  http://www.cooksrecipes.com/index.html

Bacon, Potato and Bell Pepper Chowder
Hot and hearty creamy bacon, potato and bell pepper chowder.

Recipe Ingredients:
4 slices of lean bacon, chopped coarse

1/2 cup chopped onion
1/3 cup bell pepper, finely chopped
1 jalapeño, minced fine (optional)
1/2 pound small red potatoes, unpeeled and cut into 1/4-inch cubes.
2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Cooking Directions:
1 - In a saucepan cook the bacon over moderate heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain.
2 - Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalapeño, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened.
3 - Add the milk, the cream, and the Worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
4 - Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon.

Makes 2 servings.
http://www.cooksrecipes.com/soup/bacon-potato-and-bell-pepper-chowder-recipe.html

Our Best Potato Recipes

From the Diabetic Living Online website its - Our Best Potato Recipes. You'll find recipes like; Three-Cheese Whipped Potatoes, Meatless Sweet Potato Hash, and Sweet Potato Pie. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Our Best Potato Recipes

Enjoyed alone or accompanied by meat, veggies, or cheese, potatoes make a perfect side dish, satisfying soup, savory casserole, and even a sweet dessert.


Three-Cheese Whipped Potatoes
Treat yourself to spoonfuls of cheesy whipped potatoes with only 3 grams of fat and 107 calories per serving......


Meatless Sweet Potato Hash
Don't be afraid to make this flavorsome dish for meat-eaters. Only you will know this hearty, savory meal is vegetarian......



Sweet Potato Pie
Go ahead and indulge in a scrumptious piece of spiced pie. Easy to make and even easier to enjoy, this dessert recipe is sure to become a family favorite.....



* Click the link below to get all the - Our Best Potato Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-potato-recipes

Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus

Dinner Tonight: Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus







For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese.

Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Well my hearing is finally starting to coming back! The swelling in right ear is almost completely gone and no more soreness. Sure glad, I was starting to get worried. But hopefully the worst is over. I went to the doctor at 1:30 this afternoon and he said there a vast improvement and I should be fine. So for Dinner tonight I'm having Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus.

I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.





Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.


For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil,

Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.





For another side I prepared some Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!







I also baked a slice of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.







Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked

1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.





Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features

Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters