It's Nuts I tell you......RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)

This week from the nuts.com website (https://nuts.com/) its RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE). Gluten - Free Stuffed Peppers! This is just one of the delicious and healthy recipes you can find at the Nuts website! You can also purchase 2 of the ingredients at the site, Gluten Free Corn Grits (Polenta) and the  Sea Salt. Plus you can choose from all the healthy items at the Nuts site. Items like NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details. On to recipe for POLENTA STUFFED PEPPERS (GLUTEN-FREE). Enjoy and Eat Healthy in 2018! https://nuts.com/


RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)
* Polenta Stuffed Peppers (Gluten-Free)
Recipe Ingredients:
3 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
* 1/2 tsp Sea Salt
1 cup Ricotta Cheese
1 cup Grated Parmesan Cheese
2 tbsp Olive Oil
1 tbsp Butter
8 ounce Mushrooms, sliced
1 cup Onion, coarsley chopped
2 cloves Garlic, Minced
2-14.5 oz. cans Diced Tomatoes w/Basil, Garlic and Oregano, divided
1 cup Parsley
4 Large Green Bell Peppers, cut in half lengthwise, cored and seeded

Cooking Directions:
1. Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta.

2. Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses.

3. Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture.

4. Spoon mixture into pepper halves. Lightly grease 9x13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil.

5. Bake in 350F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender. Makes 8 servings.

* Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.

* Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/polenta-stuffed-peppers--gluten-free-.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

It's Nuts I tell you..........RECIPE FOR MANGO W/ SWEET WHITE RICE

This week from the nuts.com website (https://nuts.com/) its a recipe for MANGO W/SWEET WHITE RICE. You can purchase 3 of the ingredients at the Nuts site; Coconut Milk, Sea Salt Sea Salt, and Sweet White Rice Sweet White Rice. You can also choose from items like NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there's Everyday Free Shipping, see for details. Also don't forget to check out all the delicious and healthy recipes. Now on to the recipe for MANGO W/SWEET WHITE RICE. Enjoy and Eat Healthy!  https://nuts.com/



RECIPE FOR MANGO W/SWEET WHITE RICE


Recipe Ingredients:
3 to 4 Ripe Mangoes, chilled

3 cups Sweet White Rice
1 cup Coconut Milk
2 to 4 tbsp Sugar
1/4 tsp Sea Salt

Cooking Directions:
1. Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep them fresh.

2. In a saucepan, combine sticky rice and coconut milk and cook in medium heat for 5 minutes or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for two minutes.

3. Serve warm on a platter with chilled mango slices arranged around the edge.

4. Makes 6 servings.

Coconut Milk
This full-fat coconut milk can be used for making cakes, candies, cookies, ice cream, coconut jam (kaya), curries, and other preparations where coconut milk is required.

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

Sweet White Rice
Sweet White Rice, often referred to as dessert sushi rice because of its slightly sweet flavor and sticky texture, is ideal for forming sushi or making rice pudding.

https://nuts.com/recipes/mango-w-sweet-white-rice.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

It's Nuts I tell you......RECIPE FOR BLACK BEAN, CORN AND QUINOA SALAD

From the nuts.com website (https://nuts.com/) its a BLACK BEAN, CORN AND QUINOA SALAD. A delicious and healthy BLACK BEAN, CORN AND QUINOA SALAD. You can purchase the Organic Black Beans, Organic Quinoa Organic Quinoa, and Sea Salt Sea Salt that go into the salad right here at the Nuts site (https://nuts.com/). At the Nuts site you'll also find; GIFTS, NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, and COOKING and BAKING. Most items can be purchased in small amounts or in bulk. Pluss there's Everyday Free Shipping, see for details. Now on to the BLACK BEAN, CORN AND QUINOA SALAD. Enjoy and Eat Healthy!

BLACK BEAN, CORN AND QUINOA SALAD

Recipe Ingredients:

1 cup black beans, cooked
1 cup organic quinoa, cooked
1 cup sweet corn, cooked (fresh, frozen or canned)
1/2 cup finely chopped onion
1/2 cup chopped green pepper
1/2 tbsp sugar
1 tsp sea salt
1/2 cup chopped cilantro
1/2 tsp oregano
2 tbsp lime or lemon juice
1 tbsp vinegar
6 ounce hot & spicy vegetable or tomato juice

Cooking Directions:
1. In a large bowl combine all ingredients and stir. Chill for a half hour and serve. Makes 6 servings

Organic Black Beans
All natural organic black beans can be cooked in soups or by themselves. Make a healthy side dish with these black beans to serve alongside dinner tonight. They're packed with protein, fiber and iron.

Organic Quinoa Organic Quinoa
Organic quinoa is a light, fluffy, gluten-free seed that feels and tastes more like a grain. Packed with protein, fiber, iron and antioxidants, quinoa is a super nutritious and tasty food.

Sea Salt Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/black-bean--corn-and-quinoa-salad.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

It's Nuts I tell you........BAGEL CHIPS

From the nuts.com website (https://nuts.com/) this week its Bagel Chips. The Bagel Chips are just one of many Healthy Snack selections that you'll find at the NUTS site (https://nuts.com/). Besides the Snacks you also find great selections of; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items may be purchased in small amounts or in bulk. Plus there's Everyday Free Shipping, see for details. Be sure to check out nuts.com (https://nuts.com/) today! Now about the Bagel Chips.

BAGEL CHIPS

You'll find 4 choices of Bagel Chips to choose from - Rye Bagel Chips, Garlic Bagel Chips, Sea Salt Bagel Chips, and Garlic Pita Chips.

* Rye Bagel Chips - Bite into the crunchy deliciousness of these tasty rye flavored bagel chips. Great with dips too!
* Garlic Bagel Chips - Crispy and crunchy garlic flavored bagel chips are a tasty snack. They're great served alongside dips and are a real crowd-pleaser.
* Sea Salt Bagel Chips - Bite into the crunchy deliciousness of these tasty sea salted bagel chips. Great with dips, too!
* Garlic Pita Chips - Garlic pita chips are bite-sized, crispy, crunchy and packed full of a yummy garlic flavor. They are baked and seasoned to perfection and make an excellent option alone or with all sorts of dips.
https://nuts.com/snacks/bagel-chips/




Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

It's Nuts, I tell you! - Recipe for Grilled Tomato Polenta with Gorgonzola

I'm passing along a delicious and healthy recipe off the Nuts website (https://nuts.com/). Grilled Tomato https://nuts.com/) for healthy snacks like Trail Mix, Corn Nuts, and Jerky. Looking for Coffee  or Tea they have that also; Flavored Coffees, Chicory, Oolong Teas, and more! Find them all at the Nuts website.  Enjoy and eat healthy!

Polenta with Gorgonzola (Gluten Free). This is just one of many delicious and healthy  recipes that you can find on Nuts website. You can purchase 2 of the ingredients in the recipe, the Gluten Free Corn Grits (Polenta) and Sea Salt all from the Nuts website! Both items can be purchased in a small amount or in bulk sizes. I've left links to both ingredients and recipe at the end of the post. Check out the Nuts website (

RECIPE FOR GRILLED TOMATO POLENTA WITH GORGONZOLA (GLUTEN-FREE)

Recipe Ingredients:
4 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
1/2 tsp Sea Salt
1 tbsp Basil
2 ounce Sun Dried Tomatoes in oil, drained & chopped
2 cloves Garlic, finely minced
4 ounce Gorgonzola Cheese, crumbled

1.     In a medium saucepan bring water to a boil, add polenta, basil, salt and tomatoes, stirring

constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, cool about 3-5 minutes. Cut into squares. Heat grill and grill for 2-4 minutes on each side. Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted (watch closely). Top with freshly chopped basil.

Makes 6 servings.
https://nuts.com/recipes/grilled-tomato-polenta-with-gorgonzola--gluten-free-.html


Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.

https://nuts.com/cookingbaking/grains/corn/grits-gluten-free.html

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

https://nuts.com/cookingbaking/salts/sea.html

Muenster Cheese Turkey Burger w/ Baked Potato

Dinner Tonight: Muenster Cheese Turkey Burger w/ Baked Potato



Cloudy and cool out today, a high in the low 60's. Had a Poached Egg, and 2 Eckrich Smoked Turkey Sausage Links, on a Healthy Life Whole Grain Muffin. Love those Poached Eggs! Had the morning work out and cleaned up around the house a bit. Then later ran a couple of errands for Mom and back home. For dinner tonight I prepared a Muenster Cheese Turkey Burger w/ Baked Potato.
 







I’m using the Jennie – O Turkey Burger Patties. Picked up a package at Meijer a while back and have

them in the freezer. I sat one pattie in the fridge overnight to thaw. They’re already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Extra Virgin Olive Oil about 7 minutes per side. Always cook to 165°F as measured by a meat thermometer. As always the Burger came out moist, flavorful, and delicious! Served it on a Kroger Lite Wheat Hamburger Bun and topped with a slice of Simple Truth Muenster Cheese.




For a side with my Burger I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and I Can’t Believe It’s Not Butter. For dessert later a Healthy Life Dark Fudge Swirl Frozen Greek Yogurt.





Jennie – O Extra Lean Seasoned White Turkey Patties

Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.Extra Lean Seasoned White Turkey Patties

Product Features:Jennie o Lean Turkey Burgers

* 95% Fat Free
* All Natural
* Gluten Free

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil.
* Preheat skillet over medium-high heat.
* Place burger patties in hot skillet.
* Cook approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

Nutritional Information

Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%


Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.



http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

Panko Crusted Cod Fish Sandwich w/ Baked Fries

Dinner Tonight: Panko Crusted Cod Fish Sandwich w/ Baked Fries

Another cloudy Spring Day here in good old West Chester! In the 60's again, so not all bad. Well with the Spring come the Cardinals. Perhaps one of the goofiest birds I've ever seen. Every Spring we have to put towels over our side car mirrors. For some reason they perch on the mirrors and peck at the mirrors and the car door. Then on top of that we have to clean up their messes, I'm using the word "mess" instead of a couple other descriptive words. A neighbor of ours has the same problem, it's always with the Cardinals and no other bird. Strange Birds indeed! For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Fries.




To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with

Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Kroger Lite Wheat Hamburger Bun.


To go with my Cod Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets

1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4




Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.

Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:

* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher

SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Sunday Morning Breakfast!

Good morning from the chilly confines we cal West Chester, Ohio! Only 39 degrees to start out this morning. Made a hot and delicious Breakfast to heat it up a bit. I prepared a Turkey Spam, Hash Browns, and Egg Skillet.




Tried Spam for the first time a few months ago and I've been having it regular ever since. Started with the Spam Light and now I use the Turkey Spam, it has fewer calories and carbs than any of the other varieties. Using a small skillet I heated it up on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil to the pan. After it was heated I added my Hash Browns, Simply Potatoes Brand, and seasoned them with Sea Salt, Pepper, and Dried Dill. Flipped them over after about 6 minutes, reseasoned and added my Turkey Spam. I had cut off one serving of the Spam and diced it before adding it to the pan. As that was finishing up in another small skillet I fried one Medium size Egg, Sunny Side Up that I seasoned with Sea Salt and Pepper. As the Egg was almost done I added into the other skillet on top of the Hash Browns and Spam. Served it with a hot cup of brewed Bigelow Decaf Green Tea and my Sunday Morning Papers and enjoyed Breakfast!

Kitchen Hint of the Day!

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette. (Food Network)

Scallops with Linguine and Baked Cheesy Bread

Dinner Tonight: Scallops with Linguine and Baked Cheesy Bread

Another windy Spring Day out today. In the 60's or 70 today with more rain on the way. Went out today and bought my Mom 5 new Knockout Rose Bushes, the harsh Winter killed all 5 she had. A pre Mother's Day gift for her. Stopped by the store and picked up a couple of items for dinner tonight and for tomorrow. For dinner tonight it's another new one, Scallops with Linguine and Baked Cheesy Bread.








Another new recipe from the Simply Delicious/Taste of Home Magazine, Scallops with Linguine and Baked Cheesy Bread. Seafood and Pasta, always a great pairing! To prepare I'll need Ronzoni Healthy Harvest Whole Grain Linguine, 1 tablespoon Cornstarch, 1 cup Swanson Low Sodium Chicken Broth, 2 tablespoons additional Chicken Broth, 1-1/2 teaspoons Blue Bonnet Light Butter, 1 Garlic Clove (minced), 3/4 cup sliced fresh Mushrooms, 2 Green Onions (sliced), 1/4 cup grated Carrot, 1/2 pound Bay Scallops, and 1-1/2 teaspoons minced fresh Parsley.

Then to prepare it I started by cooking my  linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Served the scallops with linguine. Wow what a delicious dish this turned out to be, another keeper recipe! The full recipe and web link are at the bottom of the post. If you like the combo of Seafood and Pasta, give this one a try. I also baked up some Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Jello Sugar Free Dark Chocolate Pudding.









Scallops with Linguine Recipe

Ingredients
2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Directions
Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.


Nutritional Facts
1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.


http://www.tasteofhome.com/recipes/scallops-with-linguine?_mid=2271465&_rid=2271465.1311011218.142687&_mid=2271465&_rid=2271465.1311011218.142687

Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

Dinner Tonight: Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

Another sunny but cool day out again, maybe 40 degrees but feels a lot colder with the wind. Spent the morning over at the rehab center with Dad. Still not a lot of change but therapy is working with him twice a day so hopefully he'll get strong enough to come home soon. Now Mom is not feeling well, the flu is going around they say. Mom only wanted Soup and a Grilled Cheese for dinner so that's what I made her. For myself I prepared a Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus.

While at Kroger earlier in the week I picked a couple of new frozen fish items, one a Lemon Cod and the other a Smoky Bourbon Alaska Salmon. Their produced by Ocean Beauty Seafoods. They come frozen and vacuum sealed and already seasoned. I laid in the fridge overnight to thaw. To prepare it I pan fried it as per instructions. In a preheated skillet set to medium, added 1 tbsp of canola oil. Lay seasoned side of fillet pan side down and cook 4 min, checking not to burn. Reduced heat to medium, flip and cook for 4-5 min. Flip fillet back to original side, cook for additional 3-5 min. It's ready to eat! It comes with the Smoky Bourbon marinade already on the fillet, I did add a bit of McCormick Grinder Sea Salt to it. Nice size fillet and the marinade is fantastic, added great flavor to it. Looking forward to trying the Cod soon. It was a .42 ounce fillet and is 120 calories and 5 carbs per serving, 3 ounces for a serving. I saved half of the fillet for lunch tomorrow.








For one side I heated up an Uncle Ben's Whole Grain Brown Rice 1 cup serving in the microwave. Then I also made Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Roasted Asparagus

INGREDIENTS

1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 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 distributed.
3 Place pan in oven and cook 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.
Yield: Serves 4.

Breakfast - Turkey and Potato Hash w/ Sunny Side Up Egg

A beautiful sunny morning out this morning! Went out and grabbed the morning papers and came back in

and prepared a Hearty and Healthy Breakfast, Turkey and Potato Hash w/ Sunny Side Up Egg and a fresh brewed cup of Green Tea!




For the Hash I used some of the leftover Turkey Breast from dinner the other night. Reseasoned it a bit and fork shredded it. Using a small skillet, sprayed it with Pam Spray and added 1 tablespoon of Canola Oil and heated it on medium heat. When the Oil had heated up I added some Simply potatoes Hash Browns, seasoned them with Sea salt, Ground Black Pepper, and Parsley Flakes. As the Potatoes were frying in another skillet I fried one Egg Sunny Side Up. Then as the potatoes were almost done I added the shredded Turkey Breast. As the Hash finished I topped it my Sunny Side Up Egg. Breakfast was served! I also had 2 slices of Toast and a fresh brewed cup of Bigelow Green Tea. One great way to start the day!

Buffalo Tacos!

Dinner Tonight: Buffalo Tacos








Wow, back to back sunny days above freezing! Come on Spring Time. The forecast is still looking good, with a continued warm up. Went to the bank and got my car washed, a much needed wash! For dinner tonight Buffalo Tacos.

For the most part when making a Buffalo Meat dish, I'm using my favorite Wild Idea Buffalo. I'm using the Wild Idea Buffalo Ground Round, 99% Lean. I started by frying the Ground Buffalo in Canola Oil (on medium heat) and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. I then added 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup of Water. When using Buffalo, or Bison, always remember it gets done quicker than other meats. I stirred everything until it was well mixed and then let it simmer on medium low until the water reduced and it started to thicken up a bit. Just a fantastic aroma as it was cooking!








 For my other toppings I used 1 small can of Mario Sliced Black Olives, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Dole Shredded Lettuce, Dean’s Guacamole, Old El Paso Taco Sauce, and it's all in a Ortega Fiesta Flats. You can have so many different types of Tacos with so many different toppings, just endless options for dinner. This is the second  time I tried the New Ortega Fiesta Flats. They make a nice option to the regular Taco Shell. Their 150 calories and 17 net carbs per serving, 2 Shells make a serving. They’re nice size, so you can load them up with healthy toppings. Another plus is they seem to hold their shape, even after a couple of bites.Nice add to keep in the pantry. For dessert later Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.





http://wildideabuffalo.com/










Ortega Fiesta Flats - Flat Bottom Taco Shells

ORTEGA® Fiesta Flats™ was recently selected by Better Homes and Gardens magazine as the winner of the 2014 Best New Product Award in the Mexican Foods Category.

New, Ortega® Fiesta Flats™ Taco Shells deliver flavor and fun in every crunchy bite! These uniquely shaped, flat bottom, crispy taco shells have raised edges, perfect for piling on loads of toppings! Whether it’s a meal, appetizer or a quick and easy snack, Ortega® Fiesta Flats™ Taco Shells turn any occasion into a fiesta!

Ingredients
Whole Grain Yellow Corn Flour, Palm Oil, Salt.
Fiesta Flats Taco Shells
Flat Bottom, Yellow Corn

150
Calories
Nutrition Facts
Serving Size 3 fiesta flats (30 g)
Per Serving % Daily Value*
Calories 150
Calories from Fat 63
Total Fat 7.0g 11%
Saturated Fat 3.0g 15%
Cholesterol 0mg 0%
Sodium 120mg 5%
Carbohydrates 19.0g 6%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 2.0g
Vitamin A 0% · Vitamin C 0%
Calcium 2% · Iron 2%


http://www.ortega.com/products/ortega-fiesta-flats_90194

Sharp Cheddar Cheese and Mushroom 1/4 lb. Buffalo Burger w/ Baked Fries

Dinner Tonight: Sharp Cheddar Cheese  and Mushroom 1/4 lb. Buffalo Burger w/ Baked Fries








Still a windy and cold day around here but the sun was out all day, which helped clear our roads and driveways of snow. Plus, the forecast is looking good! Up coming days with highs in the 40's and 50's, which beats what we've been having. Sad day I went to the funeral home this afternoon for visitation of a childhood friends father. It's sad that none of see each other anymore as the year's have passed, not unless it's a funeral. I moved away from the neighborhood as I was going in to my freshman year in high school, now we're all in our 50's. A few of the old neighborhood still lives in the area like myself and some in Tennessee and Texas. It was nice seeing everyone, just not under these conditions though. Well for dinner it was a Sharp Cheddar Cheese  and Mushroom 1/4 lb. Buffalo Burger w/ Baked Fries.

As usual I used my favorite Buffalo Burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun.







Then for a side dish I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Wild Idea Buffalo Burgers

4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Seasoned Fried Haddock w/ Potato Pancakes and Cut Green Beans

Dinner Tonight: Seasoned Fried Haddock w/  Potato Pancakes and Cut Green Beans

Another day and another cleaning up after a snowy night! We ended up with about 5" or a tad more along with about a 1/4" of ice below it. Wow, this is getting old! We have about 1/2 a bag of Driveway Salt left, more than most people, and there is none anywhere to be bought. After cleanup did some cleaning and organizing the pantry. For dinner I prepared Seasoned Fried Haddock w/  Potato Pancakes and Cut Green Beans.








I had some Haddock Fillets in the freezer, bought on sale at Kroger last week. I laid the fillets out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious every time!

For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. Before baking the bread I buttered the top of it with Garlic Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Zatarain’s Lemon Pepper Fish-Fri  

The secret of authentic Lemon Pepper Style fried fish is the crispy combination of corn flour, spices and lemon pepper captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g



http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx






Manischewitz Potato Pancake Mix

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

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

Nutrition Facts

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



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

Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and..

Dinner Tonight: Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and Fried Apples

Another cold and blustery day out again. It seems that's the norm around here anymore. But a very positive sign that was on yesterday was the Cincinnati Reds had their first Spring Training Game in Arizona, which they won 8-3 over Cleveland. Spring can't be too far away when "The Boys of Summer" start playing. For dinner tonight it's a Jennie - O Seasoned Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and Fried Apples.








I've been buying the Jennie - O Seasoned Turkey Breast Steak for a while now. Easy to prepare, comes seasoned, and always delicious! It serves up to 5, but a lot of times like tonight I'm cooking for 1. So I've got some great leftovers that's perfect for Sandwiches or Fajitas.






I had come across the Jennie – O Seasoned Turkey Breast Steak at Walmart a while back, and been using regular ever since! As I described earlier it comes Seasoned and it’s only 130 calories and 3 carbs per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. As usual it’s another winner from Jennie – O! It was moist and well seasoned, I did add a couple of shakes of Sea Salt while it was cooking.

Fried Apples!

For one side dish I baked a Idahoan Homestyle Au Gratin Potato Casserole. Use these from time to time, another easy to prepare dish. Just mix all the box ingredients with water, milk, and butter and bake. Bakes up a delicious Au Gratin Potato Casserole! Then I heated up a small can of Del Monte Cut Green Beans. I also had a slice of Klosterman Wheat Bread. Then for dessert a bowl of my Mom's Fried Apples. She makes them with Splenda and they just melt in your mouth!








Jennie – O Seasoned Turkey Breast Steak

A leaner, great tasting grilling option with only 130 calories and 23 g of protein per serving.
* 97% Fat Free
* Gluten Free
* Great on the Grill
* 16 – 24 oz package



Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minues of cooking.
Remove from stovetop, cover, and let rest for 5-10 minutes before slicing.



Nutritional Information
Serving Size 112 g Total Carbohydrates 3 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 30 Sugars 1 g
Total Fat 3.0 g Protein 23 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 510 mg Calcium 0%

- See more at: http://www.jennieo.com/products/160-Turkey-Breast-Steak#sthash.19f6j809.dpuf








Idahoan Homestyle Au Gratin Potato Casserole

There’s no better way to start a savory Au Gratin Homestyle Casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Oven Directions
Best for Golden Browning
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Nutrition Facts
Serving Size 2/3 cup mix (29 g)
Per Serving % Daily Value*
Calories 110

Calories from Fat 13

Total Fat 1.5g 2%

Sodium 690mg 29%

Carbohydrates 20.0g 7%

Dietary Fiber 2.0g 8%

Sugars 2.0g

Protein 3.0g



http://idahoan.com/products/au-gratin-homestyle-casserole/   

Panko Crusted Cod Fish Sandwich w/ Baked Fries

Dinner Tonight: Panko Crusted Cod Fish Sandwich w/ Baked Fries








Back to old routine of Winter! It snowed just enough, early this morning, to make the roads and overpasses slick. As usual cleaned off the car windows of blowing snow and then salted the driveway. Thankfully we didn't get very much of the white stuff this time. Windy, cloudy, and cold out all day. All you can do is fix a good meal and eat those winter blues away! Tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Fries.

To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie's Reduced calorie Whole Grain Bun.








To go with my Cod Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Panko Crusted Cod Fish Sandwich


Ingredients:

(4) 4oz.Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
*  Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4






Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Seasoned Fried Haddock w/ Tofu Mac & Cheese and Fried Red Potatoes

Dinner Tonight: Seasoned Fried Haddock w/ Tofu Mac & Cheese and Fried Red Potatoes








Well we ended up with about 4" or more of new snow! And another possible 1" overnight. But warmer and nicer weather coming next week, hopefully! Ate Breakfast while watching Team U.S.A Men Hockey go up against their arch rival Russia. It went to an overtime shoot-out but the U.S.A. won it 3-2! U.S.A. U.S.A.! Really enjoy the Winter Olympics. For dinner tonight it's a Seasoned Fried Haddock w/ Tofu Mac & Cheese and Fried Red Potatoes.

I had Haddock Fillet in the freezer, bought on sale at Kroger a while back. I laid the fillet out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious every time!







For one side dish I made some Tofu Mac & Cheese! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 1 net carb per serving! To prepare it I used 1 serving of Velveeta 2% Cheese, a small handful of fresh shredded Dutch Gouda (for that creamy texture), 2 teaspoons Hungarian Paprika, and Sea Salt and Ground White Pepper (to taste). To start drain and rinse the Tofu thoroughly. Microwave for 1 min., to reduce the authentic aroma. Dry very well and jut use as you would regular cooked noodles. Add the ingredients and stir until well mixed. I then put them in a small sauce pan and heated it on medium, heated until the Cheese was melted and Tofu was heated through. Came out rich and creamy with a nice flavor. I should you use House Tofu Shirataki – Tofu Shirataki more often, no excuse not to except I forget about buying it. Kroger has a small variety of it sometimes but it's Jungle Jim's International Market that has it in all varieties and always in stock. Makes a fine side dish and a good alternative to Pasta.








For my other side dish I peeled and sliced up some small to medium sized Red Potatoes and pan fried them in a Cast Iron Skillet. After thin slicing them I rinsed them off and dried them with a paper towel. Then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. Then pan fried them in Cat Iron Skillet in Canola Oil, turning them over several times with a spatula until they were starting to brown on both sides. Love Potatoes and love the pan fry method! A delicious dinner for a cold Winter's Day, and saved a lot on calories and carbs by having Fish and by using Tofu Macaroni. For dessert later a Weight Watchers Vanilla Swirl Ice Cream Cone.  

House Tofu Shirataki – TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE 8oz.

 A Dieters Delight! With only 20 calories, 3g carbs per serving and no cholesterol, Tofu Shirataki is a pasta lovers’ dream! And as a great bonus-it’s gluten-free!
It is a healthy, uniquely textured noodle – that pleases people of all ages!

What's all this noodley hubbub about? It might seem like these pasta enthusiasts are just over-excited, but these are real people who are really crazy about Tofu Shirataki!
Tofu Shirataki is a stunning pasta alternative made by blending the flour of the Konnyaku - a member of the Asian yam family and tofu. It is a healthy, uniquely textured noodle that has noodle lovers raving.
Tofu Shirataki has been pegged as a pasta alternative because unlike pasta, it's gluten-free, low in calories and low in carbs! It’s also cholesterol-free, sugar-free, dairy-free, vegan and kosher certified. Offered in a variety of shapes including, macaroni, spaghetti, fettuccine and angel-hair we have enough to satisfy all your noodle needs!
Can you ask for more? Our fans don’t think so. Read some additional reviews if you need more convincing, but the secret is in the Tofu Shirataki!


Nutrition Facts
Serving Size: 113g / 4.0oz
Servings per Container: 2
Per Serving
Calories 20
Fat Calories 5
Per Serving %DV
Total Fat – 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g %
Cholesterol – 0mg 0%
Sodium – 15mg 1%
Total Carb. – 3g 1%
Fiber Less Than 2g 9%
Sugars 0g



http://www.house-foods.com/tofu_shirataki_usa/

Cubed Steak w/ Baked Potato and Green Beans

Dinner Tonight: Cubed Steak w/ Baked Potato and Green Beans







The forecast went from around 1" of snow for this Afternoon till Saturday Morning to anywhere from 2"-4". Then a possible 1"-2" Saturday Afternoon. But they're also saying by next Thursday a high of 60 degrees! Come on Spring Weather! For dinner tonight I prepared Cubed Steak w/ Baked Potato and Green Beans.

While at Meijer a while back I came across the most tender and delicious Cubed Steak I had ever had. I've been buying them ever since! It's about the only Beef I ever have, normally it's Buffalo, Fish, Chicken, or Pork.  They're  good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.








For one side I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can't Believe It's Not Butter. Then I heated up a can of Del Monte Cut Green Beans and I had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



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