Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus

Dinner Tonight: Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus

Got to love this weather in Southwest Ohio! 60'S  a couple of days ago, snow flurries late yesterday and overnight, 60's tomorrow, and then the next few mornings in the mid to low 20's! We have it all here in the Buckeye State! Anyway went to Walmart around 7:15 this morning. Good thing I went early too, they had 2 working mobility shopping carts. Love the Walmart prices but they are a disgrace to the needs of those that are handicapped or disabled! Mom needed a few items and I picked up some Jennie - O Turkey Sweet Italian Sausages. As I got home FedEx was dropping off a Breakfast Package from Jennie - O Turkey for me, as a member of their "Switch" Club. Thank you for that Jennie -O! For dinner tonight it's a Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus.




I had a fillet of the Haddock in the freezer that I let thaw overnight in the fridge. To prepare it  I cut the fillet into smaller pieces. Then rinsed the fillets in cold water and patted dry with a paper towel. 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. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. Just love Fish!

For one side I prepared some Smashed Red Potatoes. To prepare, I took 3 small to medium size Red Potatoes and boiled them until they were fork tender. When they were done I placed them on a cookie sheet and, using a drinking glass, I smashed them just enough that they opened up a bit. I then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, I Can’t Believe It’s Not Butter, Parsley, and Rosemary. Then baked them, in a preheated oven at 425 degrees, for about 10 minutes. Piping hot and delicious!





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. 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 at 400 degrees, 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 Grated Parm Cheese before serving.






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.

Jennie- O "Switch" Breakfast Package!

Early this morning FedEx dropped a package off from Jennie- O Turkey! Belonging to the Jennie - O Switch Club I receive packages from time to time along with Coupons. Today's package was all Jennie - O Turkey Breakfast Products. Included was  a package of Jennie - O Turkey Bacon, Jennie - O Turkey Lean Ground Breakfast Sausage, and a package of my favorite Sausage Links the Jennie - O Turkey Breakfast Sausage Links!


All from Jennie - O Turkey, all healthy, and all delicious Thank you to Jennie - O for this fantastic package. Now that's how to start your day!

Healthy Spring Dinner Recipes

Spring has Sprung so chow down on these Healthy Spring Dinner Recipes. It's all from the EatingWell website.   http://www.eatingwell.com/



Healthy Spring Dinner Recipes


Celebrate the fresh flavors of spring with our healthy spring dinner recipes.
Asparagus, rhubarb, peas, artichokes, beets, carrots and more fruits and vegetables of spring shine in our healthy spring dinner recipes. From salads to soups, wraps and frittatas, our healthy spring dinner recipes are lighter recipes full of fresh ingredients. Try our Spring Pizza for a healthier homemade pizza recipe or Poached Salmon with Fresh Herb Salad for a lighter fish dinner.

Spring Pizza
Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans.....



Poached Salmon with Fresh Herb Salad
Gently cooking salmon in a savory broth keeps the fish moist and tender. Serve it warm or chilled with the salad of fresh herbs.....



Braised Greens & Cannellini Bean Panini
A creamy spread of cannellini beans cooked with onion, garlic and white wine is the perfect match for tender braised greens. Press the two between pieces of crusty whole-wheat bread and you have an outstanding vegan panini......



* Click the link below

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_spring_dinner_recipes

Diabetic Dish of the Weekk - Ranch Eggs

Ranch Eggs

Makes: 6 servings


Ingredients

 Nonstick cooking spray
 1 large onion, halved and thinly sliced
 1 14 1/2 - ounce can diced tomatoes, drained
 1 fresh jalapeno chile pepper, seeded and chopped*
 1 clove garlic, minced
 1/2 teaspoon chili powder
 6 eggs
 1/4 teaspoon salt
 1/8 teaspoon black pepper
 1/3 cup reduced-fat shredded Monterey Jack or cheddar cheese
 1 tablespoon snipped fresh cilantro
 6 6 - inches corn tortillas, warmed according to package directions (optional)


Directions

 1 - Coat an unheated large ovenproof skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add onion to hot skillet. Cook about 5 minutes or until tender, stirring occasionally. Remove from heat.
2 - Meanwhile, in a small bowl stir together drained tomatoes, chile pepper, garlic, and chili powder. Pour tomato mixture over onion in skillet; spread evenly. Break one of the eggs into a measuring cup or custard cup. Carefully slide egg onto tomato mixture. Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.
 3 - Bake, uncovered, in a 400 degree oven about 20 minutes or until eggs are set. Remove from oven. Sprinkle with cheese; let stand for 5 minutes. Sprinkle with cilantro. If desired, serve with warmed tortillas. Makes 6 servings.
Note

* Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 121 cal., 7 g total fat (3 g sat. fat), 217 mg chol., 367 mg sodium, 7 g carb. (2 g fiber), 9 g pro.

Kitchen Hints of the Day!

When using Beets...

• Many people enjoy eating the greens attached to the end, but it's personal preference. The leafy greens attached are high in iron, magnesium, phosphorous, and calcium.

• Be gentle when washing beets. You want the thin skin to remain intact for cooking.

• Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating.

• Choose beets of uniform size to promote even cooking.

• Smaller, younger beets do not have to be peeled

• To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked.

Grilled Ham and Cheese Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup

Dinner Tonight: Grilled Ham and Cheese Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup

A lot of sunshine but one cold wind blowing out there today. I woke up feeling so much better today, looks like I'm shaking the flu off. So many people with it right now. Went to Kroger for a few items and the bank and back home. Did a couple of loads of laundry for Mom and ran the vacuum for her. For dinner tonight nothing but a Comfort Food!, I prepared a Grilled Ham and Cheese Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup.





Just seemed like a Comfort Food Day and what better to have than a Grilled Ham and Cheese Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup. Always a hearty, quick and easy dinner! I used Boar's Head Smoked Honey Ham, Kraft Sliced Sharp Cheddar Cheese, Litehouse Lite Thousand Island Dressing, and Klosterman Wheat Bread to make my sandwich with. Thousand Island Dressing is a great way to liven up any sandwich, especially when you can find a great tasting Lite or Reduced Fat one. The Litehouse Lite is only 70 calories and 4 carbs per serving. To make the sandwich I buttered both pieces of the bread with I Can’t Believe It’s Not Butter and then on the unbuttered sides I spread the Thousand Island Dressing, then layered the Ham, and then the Cheese. I heated a small frying pan and  grilled  the Sandwich on both sides until they are golden brown and the Cheese is just starting to melt. A Grilled Cheese is good anytime of the day but one with added Ham and the Thousand Island Dressing gives it that extra kick.




Along with the sandwich I had a bowl of  Campbell’s Chunky Baked Potato with Cheddar and Bacon
Bits Soup, 190 calories and 19 net carbs per serving. One of Campbell’s Better Soups. Very good tasty, thick and hearty Soup. I topped with a some Kraft 2% Shredded Sharp Cheddar Cheese. A warm and hearty meal! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










Baked Potato with Cheddar and Bacon Bits Soup

Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell’s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell’s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.


Campbell’s Cheddar & Bacon Bits Chunky:

* Soup that eats like a meal
Ingredients
Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Nutrition Facts*
Serving Size 1 cup
Servings per container about 2
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 22g
Dietary Fiber 3g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 2%
Calcium 4%
Iron 4%

http://www.campbellsoup.com/Products/Microwavable/All/121553

One of America's Favorites - Egg Salad and Ham Salad

Egg Salad....

Egg salad sandwich with french fries

Egg salad is part of a tradition of salads involving protein mixed with seasonings in the form of herbs, spices, and other foods, and bound with mayonnaise. Its siblings include chicken salad, crab salad, ham salad, lobster salad, and tuna salad.

Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika. It is also often used as a topping on green salads.


Egg salad can be made creatively with any number of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, and pickles are common additional ingredients.

A closely related sandwich filler is egg mayonnaise, wherein chopped hard-boiled egg is mixed with mayonnaise only.

A popular variant in Russia and former Soviet states is the Salad Olivier.


Egg salad can spoil if not refrigerated. This results in illness if consumed.







Ham Salad....

Ham salad spread on wheat bread

Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.

Ham salad generally includes cooked, cold ham which has been minced, cubed, or ground; the mayonnaise or other dressing; diced sour or sweet cucumber pickles or cucumber pickle relish; and perhaps chopped raw celery and onion. Raw cucumber, shredded carrot, pimento, sweet corn kernels, or tomato are sometimes used. Very often, the salad is mixed or garnished with generous quantities of chopped hard-boiled egg; less frequently, grated cheese may be used, or peas or boiled potato may be added to bulk out the dish. The salad is kept chilled until serving.

Like other mayonnaise-bound meat salads, the finished dish typically has a chunky, grainy, or pasty texture, and is frequently served as a spread upon crackers or upon bread in a sandwich.

Ham salad is still very popular in western Pennsylvania, and is also fairly popular in the Upper Midwest, Mid-Atlantic and Southeastern regions of the United States, which have long histories of pork and ham production.

As with other Anglo-American salads, the recipe for ham salad has many regional and family variations. Similar salads are made using chopped or ground bologna, Spam, and other cured or potted meats and sausages.