Wednesday, June 20, 2012
New Product Alert From Weight Watchers!
I had heard Weight Watcher's was coming out with some new Chicken entrees and here they are.
Be prepared for any meal of the week with Weight Watchers ready to cook frozen chicken. These pre-portioned chicken breasts, tenders and burgers are quick, easy and a great source of protein. Enjoy making a delicious, satisfying meal that starts with just 1 or 3 PointsPlus® value per serving.
NEW! Chicken Breasts
3 PointsPlus® value per breast
Whether you are trying a delicious new recipe or making a classic you can feel good about choosing these 99% fat free, boneless & skinless chicken breasts. Each 5 ounce chicken breast has just 140 calories and is a great source of protein.
NEW! Chicken Tenders
1 PointsPlus® value per tender
These tenders make a quick great tasting meal or fun appetizer. They are 99% fat free with only 60 calories per 2 ounce tender. Try in your next salad or dip in your favorite sauce.
NEW! Chicken Burgers
3 PointsPlus® value per burger
Craving a burger? Our all breast meat chicken burgers are just what you’ve been looking for. Each juicy, quarter pound burger is only 140 calories. Enjoy this sensible portion with your favorite toppings.
http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1332861
Tuesday, June 19, 2012
Italian Herbed Pork Chops w/ Steakhouse Seasoned Diced Potatoes, Green Beans,...
Dinner Tonight: Italian Herbed Pork Chops w/ Steakhouse Seasoned Diced Potatoes, Green Beans, and Whole Grain Bread
For sides we had Simply Potatoes Steakhouse Seasoned Diced Potatoes, Green Beans, and Healthy Life Whole Grain Bread. It was the first time we had tried the Simply Potatoes Steakhouse Seasoned Diced Potatoes. These add another good Potatoe side dish. They come all ready seasonedand they're seasoned just right! I left the description and web site link to Simply Potatoes below. For dessert later a slice of Pillsbury Nut Quick Bread topped with Breyer's Carb Smart Vanilla Ice Cream.
Italian Herbed Pork Chops
Ingredients:
4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination - chives, basil, oregano, rosemary)
Cooking Directions:
Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. Fry chops over medium heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serves 4.
Nutrition:
Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Simply Potatoes Steakhouse Seasoned Diced Potatoes
We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.
Nutrition Facts
Serving Size 2/3 cup (87g)
Amount Per Serving
Calories 80
% Daily Value*
Total Fat 0.0 g 0 %
Sodium 350 mg 15 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 2 g 8 %
Sugars 1 g
Protein 2.0 g 4 %
Vitamin A 2 %
Vitamin C 20 %
Iron 4 %
http://www.simplypotatoes.com/
Homemade Walking Tacos
Homemade Walking Tacos
MAKES: 5 servings
SERVING SIZE: 1 walking taco
CARB GRAMS PER SERVING: 16
2 teaspoons olive oil or canola oil
8 ounces uncooked ground turkey breast
1/4 cup chopped onion
1/4 cup chopped red sweet pepper
1 tablespoon reduced-sodium taco seasoning
1 tablespoon water
1/8 - 1/4 teaspoon crushed red pepper
5 100-calorie packages nacho cheese-flavor tortilla chips
1 cup shredded romaine lettuce
2/3 cup diced tomato
1/3 cup shredded reduced-fat cheddar cheese
5 teaspoons light sour cream
1. In a large skillet, heat oil over medium heat. Add turkey breast, onion, and sweet pepper. Cook until turkey is no longer pink, using a wooden spoon to break up meat as it cooks. Stir in taco seasoning, the water, and crushed red pepper. Cook and stir for 1 minute more.
2. Meanwhile, open the bags of tortilla chips; if desired, gently crush chips. Add lettuce to the bags. Top with cooked turkey mixture, tomato, and cheese. Top each with a teaspoon of the sour cream. Use a fork to mix together and eat from the bag. Makes 5 servings (1 walking taco per serving)
Nutrition Facts Per Serving:
Servings Per Recipe: 5
Calories: 207
Protein(gm): 15
Carbohydrate(gm): 16
Fat, total(gm): 10
Cholesterol(mg): 28
Saturated fat(gm): 2
Monosaturated fat(gm): 2
Dietary Fiber, total(gm): 1
Sugar, total(gm): 2
http://www.diabeticlivingonline.com/recipe/turkey/homemade-walking-tacos/
London Strawberry Festival - London, Ohio June 21-23, 2012
June 21-23, 2012 London Strawberry Festival - London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.
What you shouldn't miss while you are here:
Strawberry Shortcake Tent sponsored by Huntington Bank
Free nightly entertainment on the Time-Warner Main Stage
Rides and Games by Albanese Amusements
Queens’ Parade on Saturday
London AC Cobra Car Show benefiting Cystic Fibrosis Saturday on the Courthouse Square
Kiddie Tractor Pull & Kids Games
Royalty Windows located on festival grounds.
How to get here.
From the East on I-70:
Exit I-70 at exit 79, State Route 42. Turn left off of exit ramp. Travel 5 1/2 miles on State Route 42. The festival will be on the left side of the street at the intersection of route 56.
From the West on I-70:
Exit I-70 at exit 72, State Route 56. Turn right off the exit ramp. Travel 5 miles on State Route 56. The festival will be at the point Route 56 is detoured.
From the South on I-71:
Exit I-71 at exit 75, State Route 38. Turn left off the exit ramp. Travel 14 miles on State Route 38. State Route 38 will merge with State Route 56, which will lead you to the festival.
From the North on I-71:
Exit I-71 at exit 84, State Route 56. Turn right off the exit ramp. Travel 14 miles on State Route 56. The festival will be at the point Route 56 is detoured.
http://www.londonstrawberryfestival.com/
Monday, June 18, 2012
Bread Crumb Crusted Tilapia w/ Smashed New Potatoes, Seasoned Blackeye Peas, and...
Dinner Tonight: Bread Crumb Crusted Tilapia w/ Smashed New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread
For sides I had a can of Margaret Holmes Seasoned Blackeye Peas, Smashed New Potatoes, and Healthy Life Whole Grain Bread. To make the Smashed Potatoes I used Green Giant Klondike Petite Gourmet Potatoes. I cut each Potato in quarters. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then seasoned with McCormick Grinder Sea Salt, Black Peppercorn, 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 2 slices of crumbled Turkey Bacon and continued to smash and mix. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Attention all Gold Star Chili lovers, the Footlong is back!
GOLD STAR CHILI
Attention all Gold Star Chili lovers, the Footlong is back!
*The Classic Cincinnati-style Footlong — A 12-inch Bluegrass hot dog topped with Gold Star's Cincinnati-style chili and shredded cheddar cheese on a specially baked Klosterman bun
*The Tex Mex Footlong — Topped with Gold Star's specially blended TexMex chili
*The Fire House Footlong — Topped with Gold Star Chili and its unique roasted red pepper sauce and five-pepper spice mix
Gold Star also is offering a combo meal featuring a Footlong Cheese Coney, fries and a drink for $5. The $5 Footlong Combo Meals are available for a limited time only, June 8 through Aug. 23, 2009, at all Gold Star Chili locations.
http://www.goldstarchili.com/
One of America's Favorites - Potato Chips
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| Potato Chips |
Potato chips (known as crisps in British English and Hiberno-English; as chips in American, Australian, New Zealand, Canadian, Singapore, South African, Jamaican English and as either chips or wafers in Indian English) are thin slices of potato that are deep fried or baked. Potato chips are commonly served as an appetizer, side dish, or snack. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including seasonings, herbs, spices, cheeses, and artificial additives.
Crisps, however, refer to many different types of snack products in the UK and Ireland, some made from potato, but may also be made from maize and tapioca. An example of these kinds of crisps is Monster Munch.
Potato chips are a predominant part of the snack food market in English-speaking countries and numerous other Western nations. The global potato chip market generated total revenues of US$16.4 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year (US$46.1 billion).
According to a traditional story, the original potato chip recipe was created in Saratoga Springs, New York on August 24, 1853. Agitated by a patron repeatedly sending his fried potatoes back because they were too thick, soggy and bland, resort hotel chef, George Crum, decided to slice the potatoes as thin as possible, frying them until crisp and seasoning them with extra salt. Contrary to Crum's expectation, the patron (sometimes identified as Cornelius Vanderbilt) loved the new chips and they soon became a regular item on the lodge's menu under the name "Saratoga Chips". Alternative explanations of the provenance of potato chips date them to recipes in Shilling Cookery for the People by Alexis Soyer (1845) or Mary Randolph's The Virginia House-Wife (1824).
In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption. The Dayton, Ohio-based Mike-sell's Potato Chip Company, founded in 1910, calls itself the "oldest potato chip company in the United States". New England-based Tri-Sum Potato Chips, originally founded in 1908 as the Leominster Potato Chip Company, in Leominster, Massachusetts claim to be America's first potato chip manufacturer. Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. The early potato chip bag was wax paper with the ends ironed or stapled together. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled. Laura Scudder, an entrepreneur in Monterey Park, California started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass market product. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.
In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith originally packaged a twist of salt with his crisps in greaseproof paper bags, which were then sold around London.
The potato chip remained otherwise unseasoned until an innovation by Joe "Spud" Murphy (1923–2001), the owner of an Irish crisp company called Tayto, who developed a technology to add seasoning during manufacture in the 1950s. After some trial and error, Murphy and his employee, Seamus Burke, produced the world's first seasoned crisps, Cheese & Onion and Salt & Vinegar.
The innovation became an overnight sensation in the food industry with the heads of some of the biggest potato chip companies in the United States traveling to the small Tayto company in Ireland to examine the product and to negotiate the rights to use the new technology. Companies worldwide sought to buy the rights to Tayto's technique. The sale of the Tayto company made the owner and the small family group, who had changed the face of potato chip manufacturing, very wealthy.
The Tayto's innovation changed the entire nature of the potato chip, and led to the end of Smith's twist of salt. (Walkers revived the idea of "salt in a bag", following their takeover of Smith's (UK) in 1979, with their Salt 'n' Shake potato crisps. Later chip manufacturers added natural and artificial seasonings to potato chips with varying degrees of success. A product that had had a large appeal to a limited market on the basis of one seasoning now had a degree of market penetration through vast numbers of seasonings. Various other seasonings of chips are sold in different locales, including the original Cheese and Onion, produced by Tayto, which remains by far Ireland's biggest manufacturer of crisps.
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| The Indian potato chips |
There is little consistency in the English speaking world for names of fried potato cuttings. American and Canadian English use "chips" for the above mentioned dish—this term is also used (but not universally) in other parts of the world, due to the influence of American culture—and sometimes "crisps" for the same made from batter.
In the United Kingdom and Ireland crisps are potato chips while chips refer to thick strips similar to french fries (as in "fish and chips") and served hot. In Australia, some parts of South Africa, the south of New Zealand, India, the general West Indies especially in Barbados, both forms of potato product are simply known as "chips", as are the larger "home-style" potato crisps. In the north of New Zealand they are known as "chippies" but are marketed as "chips" throughout the country. Sometimes the distinction is made between "hot chips" (fried potatoes) and "potato chips" in Australia and New Zealand. In Bangladesh, they are generally known as chip or chips, and much less as crisps (pronounced "kirisp") and locally Álu Bhaja.
Another type of potato chip, notably the Pringles and Lay's Stax brands, is made by extruding or pressing a dough made from ground potatoes into the desired shape before frying. This makes chips that are very uniform in size and shape, which allows them to be stacked and packaged in rigid tubes. In America, the official term for Pringles is "potato crisps", but they are rarely referred to as such. Conversely Pringles may be termed "potato chips" in Britain, to distinguish them from traditional "crisps".
An additional variant of potato chips exists in the form of "potato sticks", also called "shoestring potatoes". These are made as extremely thin (2–3 mm) versions of the popular French fry, but are fried in the manner of regular salted potato chips. A hickory-smoke flavor version is popular in Canada, going by the vending machine name "Hickory Sticks". Potato sticks are typically packaged in rigid containers, although some manufacturers use flexible pouches, similar to potato chip bags. Potato sticks were originally packed in hermetically sealed steel cans. In the 1960s, manufacturers switched to the less expensive composite canister (similar to the Pringle's container). Reckitt Benckiser was a market leader in this category under the Durkee Potato Stix and French's Potato Sticks names, but exited the business in 2008.
A larger variant (approximately 1 cm thick) made with dehydrated potatoes is marketed as Andy Capp's Pub Fries, using the theme of a long-running British comic strip, which are baked and come in a variety of flavors. Walkers make a similar product called "Chipsticks" which are Salt and Vinegar flavored. The Ready Salted flavor had been discontinued.
Some companies have also marketed baked potato chips as an alternative with lower fat content. Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes. These became well known in the media when an ingredient many contained, Olestra, was linked in some individuals to abdominal discomfort and loose stools.
The success of crisp fried potato chips also gave birth to fried corn chips, with such brands as Fritos, CC's and Doritos dominating the market. "Swamp chips" are similarly made from a variety of root vegetables, such as parsnips, rutabagas and carrots. Japanese-style variants include extruded chips, like products made from rice or cassava. In South Indian snack cuisine, there is an item called HappLa in Kannada/vadam in Tamil, which is a chip made of an extruded rice/sago or multigrain base that has been around for many centuries.
There are many other products which might be called "crisps" in Britain, but would not be classed as "potato chips" because they aren't made with potato and/or aren't chipped (for example, Wotsits, Quavers, Skips, Hula Hoops and Monster Munch).
Kettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.
Non-potato based chips also exist. Kumara (sweet potato) chips are eaten in Korea, New Zealand and Japan; parsnip, beetroot and carrot crisps are available in the United Kingdom. India is famous for a large number of localized 'chips shops', selling not only potato chips but also other varieties such as plantain chips, tapioca chips, yam chips and even carrot chips. Plantain chips, also known as chifles or tostones, are also sold in the Western Hemisphere from Canada to Chile. In the Philippines, banana chips can be found sold at local stores. In Kenya, chips are made even from arrowroot and casava. In the United Kingdom, Sweden, Finland and Australia, a new variety of Pringles made from rice have been released and marketed as lower in fat than their potato counterparts. Recently, the Australian company Absolute Organic has also released chips made from beetroot.
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