Kitchen Hint of the Day!

For eggs that last practically forever, separate then into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen pop them out and store in separate Hefty Bags in the freezer. These frozen eggs are perfect for baking. and will last longer since they're separated.

Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

Dinner Tonight: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style

Fries






As I went to bed last night my throat felt funny and then this morning I had Laryngitis. For some reason I get this about once a year. Hopefully it will clear up in a day or so. For dinner Tilapia. I prepared a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.





I had purchased a bag of about 12 small Tilapia Fillets from Walmart, just the right size for sandwiches. Good thing to have in freezer, their easily thawed, easy to prepare , and delicious! I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain's Lemon Pepper Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Aunt Millie's Deli Style Whole Grain Mini Sub Bun and topped with Ice Burg Lettuce. If you read my blog often, you know how I love Fish!




For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Tried these for the first time earlier and really like them. Served these with a side Daisy Reduced Fat Sour Cream. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.






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





Aunt Millie's Whole Grain Mini Sub Buns

Aunt Millie’s brings specialty rolls and buns from the Deli to you. Your sandwich-making occasions can be special occasions, with Aunt Millie’s Deli. Enjoy!


INGREDIENTS: WHOLE GRAIN WHEAT FLOUR, WATER, ENRICHED BLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, WHEAT STARCH, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, WHEAT BRAN, SOYBEAN OIL, WHOLE GRAIN OATMEAL, SALT, YEAST, RYE FLOUR, BARLEY FLAKES, VINEGAR, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ASCORBIC ACID.

Contains wheat ingredients.




Nutrition
Facts
Serving size 1 Bun (66g)
Servings per Container 8

Calories 170
   Calories from fat 20
Amount/Serving %DV*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 105mg 3%
Total Carbohydrate 32g 11%
Fiber 4g 16%
Sugars 3g
Protein 6g



http://www.auntmillies.com/products/ProductView.aspx?prod=5157&cat=Deli

Vegetarian Chili

Thank you to Connie for passing this along!


Vegetarian Chili


Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/4 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
2 teaspoons ground cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/2 teaspoon ground (cayenne) red pepper
1/3 cup Splenda Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Sea Salt to taste (optional)


Directions

In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*
Makes 16 servings.

Note: If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase Splenda Granular to 2/3 cup.

* This chile, like most chiles, tastes best the day after it is made. Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

10 Easy Ways to Eat Healthy Portions

From Diabetic Living On Line 10 Easy Ways to Eat Healthy Portions. I left the link so you can all the great healthy tips.

10 Easy Ways to Eat Healthy Portions

How to Eat What You Love
Diabetes shouldn't equal deprivation. Moderation is key, and following a few tips can avoid bad habits that leave you with feelings of guilt. From pizza to potatoes, we give you options to enjoy the foods you crave



Favor Whole, Fresh Foods
Processing foods tends to concentrate the calories and carbohydrate. Consider this: For 15 grams of carb, you could eat either 4 fresh apricots or just 1/2 cup apricots canned in juice. And for 15 grams of carb, you could eat either 1-1/4 cups strawberries or a mere 1-1/2 tablespoons all-fruit strawberry preserves.....





Train Your Eyes
A typical 12-ounce baked potato at restaurants has 70 grams of carb, whereas 3 ounces (about 1/2 cup) of boiled red-skin potatoes has just 17 grams of carb. Weigh or measure spuds, rice, and other foods at home so you'll be able to more accurately size up portions when eating out.....



*Get these and more healthy tips by clicking the link below



http://www.diabeticlivingonline.com/food-to-eat/nutrition/easy-ways-to-eat-healthy-portions/?sssdmh=dm17.684469&esrc=nwdlo081313

Kitchen Hint of the Day!

To avoid the absorption of refrigerator odors, always store eggs in their original carton on an inside shelf of the refrigerator. Before you put away the carton, though, turn each egg upside down. Storing eggs with the tapered end down maximizes the distance between the yolk and the air pocket, which may contain bacteria. The yolk is more perishable than the white, even though it is more or less centered in the egg, the yolk can shift slightly and will move away from possible contamination.

Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple and Jalapeño Salsa, Brown Jasmine Rice and Corn on the Cob

Dinner Tonight: Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple & Jalapeño Salsa

 Brown Jasmine Rice and Corn on the Cob






It's been a very muggy and humid day out today! They say there is a cold front moving through overnight and it will take the humidity with it as it moves through, hope they are right! I received my latest order from Wild Idea Buffalo late yesterday and couldn't wait to try the Buffalo Tri Tip in Pineapple Jerk Marinade! For dinner I prepared a Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple & Jalapeño Salsa,  Brown Jasmine Rice and Corn on the Cob.



The Wild Idea Buffalo Buffalo Tri Tip in Pineapple Jerk Marinade comes in a sealed package already marinated. It's a Pineapple Jerk Marinade that's made with; Pineapple Juice, Brown Sugar, Soy Sauce, Soy Beans, Jerk Seasoning, and Garlic Powder. To prepare it I preheated the oven to 450*. Removed roast from marinade, shaking off excess. Rubbed with a teaspoon of Jerk seasoning (This will cause the roast to blacken a bit more.) Placed a cast iron skillet over high heat to heat through. Then placed roast in the hot pan and seared all sides of it, about 4 minutes. Placed the hot pan with roast in the preheated oven and roasted for 8 minutes, medium rare. Removed the roast from the oven and let it rest for 5 minutes before slicing. This is toooo good! A perfect marinade, tender, and well seasoned and full of flavor! Once again using the Buffalo over Beef saves those calories also.





For sides I made up some Pineapple & Jalapeño Salsa. A real simple and flavorful salsa. Perfect for any meat and tacos. I left the full recipe at the end of the post. I also, for the first time, made Jasmine Rice. I used Village Harvest Brown Jasmine Rice. I like easy made microwavable rice but this was worth the extra time and effort! Came out real good. I am now a Jasmine Rice Fan! I also boiled 2 Mini Ears of Green Giant Mini Ears of Sweet Corn. Everything came together to make a really delicious meal. For dessert later a Jello No Sugar Double Chocolate Pudding topped with Cool Whip Free.






Wild Idea Buffalo - Buffalo Tri Tip in Pineapple Jerk Marinade 1 lb. Jerk Marinated Tri-Tip Roast

 Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)

This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!

http://buy.wildideabuffalo.com/collections/a-la-carte/products/aprils-monthly-feature



Buffalo Tri Tip in Pineapple Jerk Marinade Preparation:


Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.




Pineapple & Jalapeño Salsa

Ingredients
1 Can Dole Pineapple Chunks
2 tablespoons chopped fresh Cilantro
2 tablespoons Lime Juice
1 tablespoons minced fresh jalapeño pepper (about 1 large)
1/2 tablespoon Canola Oil
1/4 teaspoon Sea Salt
Freshly Ground Pepper to taste


Directions
Place the diced pineapple in a medium bowl. Add cilantro, lime juice, jalapeno and oil. Toss to mix. Season with salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
To Make Ahead: Cover and refrigerate the salsa for up to 1 day.

Village Harvest Brown Jasmine Rice

For dinner later today I'm going to prepare Village Harvest Brown Jasmine Rice. First time I'll be preparing or ever having Jasmine Rice. Here's a little background on it.



Village Harvest Brown Jasmine Rice

Keeping the bran intact and removing only the hull (the outermost layer of grain), brown rice maintains beneficial nutrients lost with further processing, which means more health benefits with every delicious bite. Grown in the heart of Thailand, Village Harvest’s Brown Jasmine Rice has the slightly sweet flavor of traditional jasmine and the benefits of brown rice in every kernel. These soft, moist, long grains are ideal for a variety of cuisines, but essential for preparing authentic Thai, Vietnamese and Chinese dishes.

ingredients
1 Cup Village Harvest Organic Brown Jasmine Rice, rinsed in cold water
2 1/2 Cups Water or Broth
instructions
In a quart pan, combine rice with 2 1/2 cups of water or stock and bring to a boil.

Cover tightly and simmer at low heat for 35 minutes.
Remove from heat. Fluff with fork. Makes about 3 cups of cooked rice.
Number of servings (yield): 4


http://www.villageharvestrice.com/our-rice-and-grains/authentic-imported-grains/brown-jasmine-rice/