Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread

Dinner Tonight: Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread



Feeling a lot better today, the coughing has stopped but left me really sore from all the coughing I did over a

24 hour period. Mom is feeling somewhat better but Dad still no change. For dinner my Mom went out and brought her and my Dad back something to eat, neither wanted Fish which is what I'm having. For dinner I prepared; Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread.




I had went to Kroger early this morning and they had some beautiful Haddock Fillets on sale so I grabbed a Fillet. I wanted to try something new with it so I also purchased a box of Zatarain's Fish Fri Lemon Pepper Seafood Breading Mix. To prepare the Haddock I first cut the fillet into smaller pieces and then rinsed them off in cold water, patting dry with a paper towel. I poured some of the breading mix into a Hefty Zippper Bag and added the Fish shaking it in the bag until it was well covered. I skillet fried it in about a 1/2 inch of Canola Oil until it was golden brown.  First time I had tried it and loved it! It really gave the Haddock a perfect seasoned crust, I'll try this other Fish in the future.




For sides I prepared a box of Idahoan Farmhouse Fix’ns Cheesy Hash Browns. Another easy but tasty dish. I left the product description at the end of the post. Also I heated up some Walmart Marketside Sugar Snap Peas and baked a Loaf of Kroger Bakery California Sour Dough Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.




FARMHOUSE FIXNS CHEESY HASH BROWNS

Product Description
Idahoan’s Farmhouse Fixns breakfast casseroles are packed with 100% Idaho® potato hash browns and bursting with top-of-the-mornin flavor. Cheesy Hash Browns are a classic farmhouse breakfast side.

Preparation Instruction
Oven Directions
1) COMBINE potatoes and sauce mix in a 1 1/2 quart baking dish.
2) STIR in 1 3/4 cups of boiling water, 1/2 cup of 2% milk and 2 table spoons of margarine or butter.
3) BAKE uncovered for 20 minutes at 450°F.
4) REMOVE from oven and let stand a few minutes before serving.
* If softer casserole is desired, add a little more water or milk.
Stove Top Directions
1) COMBINE potatoes, sauce mix, 1 3/4 cup boiling water, 1/2 cup of 2% milk and 2 tablespoons of margarine or butter in a 2 quart saucepan.
2) STIR well and bring to boil (watch carefully to avoid boil over).
3) REDUCE heat; cover and simmer 15 minutes.
* If more sauce is desired, add 1/4 cup more water.


Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 110 / 170
Total Carbohydrates 21g 7% 8%

http://www.idahoan.com/products/retail/farmhouse-fixns-cheesy-hash-brown

Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice 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

Sweet Potato Bisque

A Diabetic Friendly Comfort Food, Sweet Potato Bisque! Thank you Angie for passing this along.





Sweet Potato Bisque


Ingredients:

1 tablespoon extra virgin olive oil
3 slices turkey bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock, low sodium
1 tablespoon Splenda Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch sea salt and freshly ground black pepper

Directions:

Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
Add Splenda Sugar Blend for Baking and cayenne.
Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
Serve warm.
Makes 8 servings.

Nutrition Info Per Serving (1/8 of recipe): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g

Snapple Real Facts

Snapple Real Facts

Camel’s milk does not curdle.

Kitchen Hint of the Day!

Repurpose a plastic ice cube tray by making it into a sundae station to talk about. Use the various

compartments for nuts, crushed cookies, candy, and other toppings, the serve with ice cream and let the kids make their own sundaes. (Don't be surprised if they dump everything on top!)

Kitchen Closed Due to the Flu! Thank You Domino's!

Dinner Tonight: Medium Pepperoni and Italian Sausage Domino's Pizza


I've been taking care of Mom and Dad for over a week now, both down with the flu that's been going

around. Me, I've been lucky I've avoided it. Till now! Sometime overnight I started feeling the effects of it. Coughing, sneezing, and runny nose, NO FUN! So now all three of us have it and in a case like this, The Kitchen is Closed! So hello Domino's!


So I ordered a Domino’s Pizza to be delivered. We ordered a Medium Pizza with Shredded Provolone Cheese, Normal amount of the Robust Sauce, Pepperoni, Italian Sausage, Mushrooms, Black Olives, on a Hand Tossed Pizza. It’s nice not to have to prepare dinner. First time in quite a while. I think we had a Pizza on New Year’s Day so it’s been a while. Pizza came as ordered hot and delicious, thank you Domino’s! For dessert later I'm really not sure. The way I feel now maybe nothing but sleep!

Kitchen Hint of the Day!

You'll never buy another box of Popsicles again after you learn this easy recipe for the homemade variety. Simply pour your favorite juice into waxy paper cups, then add a small plastic spoon or tongue depressor into the middle once they are half - frozen. When their completely solid, peel away the cup for an icy treat.

Cinnamon and Nutmeg-Pecan Monkey Bread

A huge "thank you" to my friend Lindy for passing along this Diabetic friendly Cinnamon and Nutmeg-Pecan Monkey Bread recipe! Her husband has Diabetes 2 so she makes this for him quite often. It's only 180 calories and 24 carbs per serving!




Cinnamon and Nutmeg-Pecan Monkey Bread


Ingredients:

1/2 (3 pound) package frozen roll dough, thawed
1/4 cup chopped Pecans
2 tablespoons Blue Bonnet Light Stick Butter
1/4 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/3 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
3 tablespoons Blue Bonnet Light Stick Butter, melted


Directions:

Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Preheat oven to 350°F (175°C) about 10 minutes prior to baking.
Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
Makes 18 servings.

Nutritional Information Per Serving (1/18 of recipe): Calories 178 | Calories from Fat 60 | Fat 6g (sat 2.0g) | Cholesterol 10mg | Sodium 290mg | Carbohydrates 24g | Fiber 1g | Sugars 9g | Protein 4g