Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins
Just a cup of Bigelow Decaf Green Tea for Breakfast. Sunny and 82 degrees out! After my Tea I got my Chili in the Crock Pot to cook on low all day. Then I had to be at Kroger at 9:00 this morning to pick up an order. Got it home and I to return 1/2 the order, they gave me the wrong items! So I went back to Kroger and got a mobility cart and went in to return the items. I had my mask on, and returned the items and went ahead did some shopping. I found all the items I needed and all the items they said were out of stock. Proves the old saying true, If you want something done right do it yourself! Anyway that’s the first time I went into a store in over a…
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When I first started cooking chinese recipes one of the first things I made was chicken chow mein. Since it is what I cooked for supper tonight I thought about making it years ago. Our kids were little and picky eaters and they drove me crazy when I cooked chinese recipes. It totally bugged me when they would pick things out and refuse to eat all the stuff in the dish. Mushrooms, peppers, water chestnuts, and other things got pushed to the side. I guess in those early years of my cooking chinese and other recipes I was a grouchy cook. I would give the kids heck for refusing to eat what I had worked at making. Thankfully I changed and so did they, now I don’t use somethings and they stopped being picky.
I may not be a chicken fan, but chicken chow mein is something I really enjoy…
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs
For Breakfast I Poached an Egg and served it on a Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Light Rain and 48 degrees out today. Caught up on most everything, so not much to do. So I cleaned the Microwave, scrubbed all the Kitchen Counters, and straightened up the Pantry. That was it for the day. Well things are finally going to start opening up. Doctors Offices reopened Thursday. Churches, Retail Stores, Barbershops, and Beauty Salons are open next week. Hope all goes well and this virus goes away! For Dinner tonight a favorite of mine, Shrimp w/ Pasta Roni.
So for the Shrimp part of the dish I used Meijer Brand Frozen Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer…
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Today I decided to make a stir fry, getting sick of chicken, so it’s pork tenderloin today. Next shopping trip Monday, I have flank steak on my list of things to get. Will also be looking for a roast of beef and maybe even a turkey. I don’t think my wife could ever get tired of having chicken but for me there is a limit to eating chicken. Thankfully I had a half a pork tenderloin in the the freezer and I am making a different stir fry with it. When we decided to start only shopping once a week I started looking for dried shiitake mushrooms, all the stores were out of them. Last week I found them in our Superstore so they quickly went into the cart. Normally I have them in the cupboard but used the last of them last summer. I kept putting off buying a…
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I put this under “Big Batch Cooking” since it makes enough to feed my crew of 6 (including 3 adult-sized teenagers).
- 4 c brown rice, cooked
- 4 c chicken breast, cooked and shredded (I buy a rotisserie chicken from the grocery store)
- 2 c sour cream
- 2 c salsa
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional if you want it spicy)
- 1/2 c fresh cilantro, chopped
- 3 c Tex Mex shredded cheese
- Preheat oven to 350 degrees.
- Combine all the ingredients in a large bowl or pot, reserving 1 c of shredded cheese aside.
- Pour into a greased 9 x 13 inch baking pan. Top with remaining cheese.
- Cover tightly with tin foil, and bake for 30 minutes.
- Remove the tin foil and bake for another 5 minutes.
- Serve hot.
- Servings: 12
- Calories per serving: 336
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The recipe for Stuffed Pepper Soup is taken from the cookbook Yum and Yummer by Greta Podelski, TV cooking star and a powerhouse creator of delicious food. I got it as a gift from someone who is often subjected to my food. The book is awesome and more than a few of its 150 recipes have become standby must eats at my house. The book is an an example of how important it is for the home cook to always be on the lookout for sources. Over the years I’ve amassed hundreds of recipes from dozens of sources. I’ve cooked the best of them more than a few times each and typically they get a bit of a rework to fit the taste buds of my family…
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans
For Breakfast it was Skillet Diced Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a an Egg Sunny Side Up and sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. I also had a cup of Bigelow Decaf Green Tea. Good Breakfast! Mostly cloudy with a passing light shower, 57 degrees out today. After Lunch I went to the Dollar Tree for a gift card and Birthday Card for my cousin, turning 13. She loves the Dollar Tree so we got a gift card for there for her. Nothing else going on today, boring day!…
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- 2 packages chicken tenders
- 2 cups all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 fo ‘yo chicken seasoning (I order this online)
- 2 cups panko
- 1/4 tsp salt
- 1/4 pepper
- 4 cups oil
- 3 eggs beaten
- 3 tablespoons water
In a medium size bowl place chicken tenders, garlic powder, onion powder, fo ‘yo chicken seasoning, salt, and pepper. Mix well making sure all pieces are covered. Set aside for about 1/2 hour
In a small bowl break eggs, add water and beat well. Put flour on a plate, add the same about of seasonings to the flour. Mix flour well. On another plate add panko.
Roll chicken in flour then dip in egg mixture, then roll in panko set on a tray letting everything hold together
In a large pan heat oil. When oil is ready place 4 to 5 pieces of coated chicken…
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus
I was ready for a big Breakfast this morning, I was starved! So for Breakfast this morning I prepared an Egg Sunny Side Up, Glier’s Turkey Goetta, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. It was delicious! I love Turkey Goetta! What a beautiful day out today! Sunny and 61 degrees out, cool morning though we started off at 34 degrees. I got the mask and gloves out and headed to Meijer. Not too many people but almost everyone had a mask on. They had very little Pork Products, some Chicken, all Beef Products, and limited Seafood and Fish. They did find me a couple of beautiful Walleye Fillets and Rainbow Trout though! I kept one Walleye Fillet out for Dinner tonight and froze everything else…
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This is likely the last time I will make stew until the fall. We found a good buy on pork sirloin steaks on our weekly shopping trip. Since the package contained enough for 2 meals my wife decided I should make stew out of half of them. So supper tonight is like a lot of the things I cook, something my wife wanted. Because I like to have fun with what I cook, and stew is something that just about anything in the pot work. I just went with what I thought would taste good. Garlic had to be part of it because just about everything I cook has garlic. Stew is an easy thing to make, meat, vegetables, stock, and spices, brown the meat and throw stuff in a pot. Stew is a meal that makes you feel good when you have it. It doesn’t matter what kind of…
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Inspired by simple Italian cooking this can be translated into “Pollo e Oliva”. If you’re Italian you would, of course, serve this with pasta, but I opted for a wild rice blend.
- 2 lbs chicken thighs, bone-in
- 4 Tbsp olive oil
- 1/4 c onion, sliced thinly
- 6 cloves garlic, sliced thinly
- 2 tsp fresh thyme
- 1 canned crushed tomatoes
- 1 c kalamata olives, pitted & chopped
- Preheat oven to 350 degrees. Season chicken with salt & pepper.
- Heat oil in a large cast iron (or otherwise oven-safe) pot. Brown the chicken on both sides & set aside.
- Add the onion, garlic and thyme and sautee for 2-3 minutes until the onions are soft.
- Add the olives and crushed tomatoes.
- Cover and place in the oven for 45 minutes.
- Servings: 6
- Calories per serving: 532
- Total Fat: 37.4 g
- Saturated Fat: 1.3 g
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Day 60 – How is everyone doing? I know many of you have been working through this as essential workers and first responders. I hope you and your families are good. We are a bit stir crazy here. Still a bit cold, in the low 30s at night and trying to hit 50 during the day. Not warm enough to be outside for any length of time with the wind. We have done some yard work and a bit of gardening but we had several nights of low 20s so we are happy we didn’t plant anything. After Memorial Day we will plant flowers out front but other than that we have to wait for awhile to do anything big outside. I want to put out my porch furniture and have warm sunshine. It is so close I can feel it but not quite yet and it is making all…
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I love all things buffalo sauce!! Toss it in a pasta and I’ll love it even more 🤤 This is basically buffalo chicken dip with noodles! Nothing bad about that!!! 100% give this a try it will be a new go-to! So simple and over the top flavorful!! Enjoy 🙂
- 2 chicken breasts
- 2 cups buffalo sauce
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 lb pasta, I used rontini
- 8 oz chicken broth
- 4 oz cream cheese
- 1/2 cup cheddar cheese
- green onions, green tops for garnish
- blue cheese crumbles
- more buffalo sauce
- salt and pepper to taste
- Start by cooking 2 chicken breasts with 2 cups of buffalo sauce and salt and pepper in an instant pot for 15 minutes. Shred and add back into liquid.
- Next boil pasta according to package instructions and drain.
- In a large sauté pan, cook white and light green…
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- 3 Tbsp. (46g), egg whites (I only had 2 eggs)
- 2 large eggs
- Butterball Turkey Breakfast Sausage Crumbles
- 2 tbsp Heavy Whipping Cream
- 1 cup, Sharp Cheddar, Off the Block, Fine Cut – Sargento
- 2 tbsp(s), Italian Zest – Flavor God
- I also added in some red pepper flakes
- Preheat oven to 350
- Spray a pie pan with cooking spray. I used Pam Coconut Oil spray since it has Sunflower Lecithin to prevent sticking.
- Heat sausage in pan according to directions.
- Do not preheat pan, add to cold pan
- 5-7 minutes on medium low heat.
- I added in a little olive oil as well as Flavor God Italian Zest seasonings
- Once heated through, move to a cold part of your stove top to come down in temperature…
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I love stir fry using left-over ingredients. No waste and still can create something tasty and healthy using simple ingredients. During the period of Corona lockdown, it is necessary to eat healthier.
Total Time: 15 minutes
200 g Bean Sprouts
100 g Fried Tofu
100 g Fish Ball, you can opt-out if you are vegetarian
2 Garlic, minced/chopped
1 cm Ginger, chopped
¼ cup Water
- Pre-heat wok in medium with 2 tbsp vegetable oil. Add in the ginger and garlic. Stir for a few seconds until its fragrant.
- Through in the fish balls and tofu. Stir for about 2 minutes.
- Add in the bean sprout, salt, sugar, and water. Stir for another minute or two.
- Ready to serve.
Bean sprout has been one of my favorite vegetables of all time. It can be cooked in many ways and it is also the best company for many main dishes like noodles, fried rice, etc. This is another quick stir fry dish that I made using bean sprouts and other left-over ingredients in the fridge. I like to use high heat when it comes to stir-frying, it takes only minutes and TaDa.. delicious and healthy dish is ready. Enjoy…. 🙂
Total Time: 10 minutes
300 g Bean sprouts
100 g Chinese cabbage
2 pcs Tomato, sliced
3 pcs Garlic, chopped
1 hand full Dried chili (optional)
1 cup Water
½ tsp Chicken powder
½ tsp Salt
1 tsp Brown Sugar
2 tbsp Vegetable Oil
- Pre-heat a wok/pan in high heat with vegetable oil. Throw in the chopped garlic, sauté quickly for a few seconds.
- Add in…
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
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Prep time: 5 mins
Cooking time: 40-45 mins
Breakfast for dinner. This is sort of like quiche, but a lot easier to make. I had to use up some eggs, some lonely potatoes, and some remaining bacon, so this recipe was a no-brainer. If you have more vegetables in your fridge, a chopped red or green pepper wouldn’t go amiss.
- 12 eggs
- 1 cup milk
- Half-whole pack of bacon, chopped
- 2 cups cheddar cheese, shredded
- 2 large potatoes, peeled and chopped into small cubes
- 2-3 cloves garlic, finely chopped
- Green onions, if you got ’em, chopped
- 1 brown onion
- Salt and pepper to taste
- Preheat oven to 350F.
- Chop bacon and fry until crispy. Set aside on some paper towel.
- Cook onion and garlic in the bacon fat until translucent. Set aside to cool.
- In a large bowl, mix together the eggs, milk, chopped…
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This is another recipe that has been in the parking lot for about 40 years. The original recipe is in a very old Culross cookbook and is something my wife made when my niece Maureen was at our place for supper. We look at the original recipe and didn’t have everything to make the Culross version so used what we had. It turned out to be a very good supper with our version, but we will make it again using the original recipe. The reason we will make the original version is just to enjoy the memory. You can use your favourite meatball recipe to make the meatballs, which my wife made just after lunch. Because the meatballs are cooked in advance the cooking time is less than a normal stew
20 cooked meatballs
2 carrots chopped
1 onion cut in 6 wedges
1 turnip cut in chunks
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This recipe when the kids were little was something I would say we had every other month if not more often. Over the years it became something we have maybe once a year, but it has been at least 2 years since I last made it. My wife and I both like it but it isn’t what I now consider a healthy meal. It’s made with a packaged product that is very salty. Over the years, purely by accident, I guess I have become a healthy cook. My cooking became healthy because I just liked making everything myself, and wanted fresh ingredients. Now that way of cooking has become the norm of what they consider healthy cooking and eating. So my warped mind years ago brought me to now what is now considered healthy eating.
Actually this recipe was on the back of a package of Lipton Onion Soup Mix…
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Pork buttons or pork button bones are a great thing. They are something my wife and I totally enjoy having for supper. They’re easy to cook and are always tender, as the name implies they just have a little bone that looks like a button. I was thinking about them this morning because I was making them for supper. Realized that I haven’t seen them in grocery stores in other cities, made me wonder if they were just a Winnipeg thing. There are somethings that are, Old Dutch onion and garlic chips are just in Winnipeg. Which is a shame because they are great. I have never really gone hunting for pork buttons in other cities, but I do know if I had of seen them, I would of bought them. You don’t have to have them as sweet & sour pork buttons, other sauces will work with them. I…
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Pork with lots of zeal is an old recipe that was parked for to many years. I made it this January and it got one of the 2 great compliments from my wife, she said it was delicious. She asked me to make it again so that was our supper tonight. Thing was I was missing two things from the original recipe, so I made a couple of little changes. Since I don’t run to the store just because I am missing something, now it’s modify and hope it works. This wasn’t a big part to change and it still got the big compliment from my wife, it was still delicious. Yes I wish I could of run to the store but we play the hand we’re dealt. The original recipe posted Jan. 23, 2020 has white wine and parsley which I didn’t have. So I replaced the wine amount…
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Fluffy Jasmine rice perfectly cooked with a delicious flavor boost
— Read on simplysundaysfoodblog.com/2020/04/27/jasmine-rice/
Asian Sticky Rice can easily be made in a regular pot. Use any protein you like, or make it meatless. This sticky rice recipe is flexible and delicious.
— Read on www.chewoutloud.com/asian-sticky-rice/
Recently, I’ve been posting recipes for sweet treats, so here’s a healthier recipe to balance that out! 🙂 I try to be good about eating my veggies and I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I just love them that way! They’re so easy to make—just cube or chop the veggies into bite-sized pieces, coat with an olive oil/balsamic vinegar/herb mixture, spread them out on a large sheet pan, and roast in your oven.
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- 1 chocolate cake mix
- 1 can milk chocolate frosting
- 1 8 oz cream cheese, softened
- 1 stick butter, softened
- 3 cups confection sugar
- 1 8 oz tub cool whip
- Prepare cake mix according to directions. Bake as 2 9 in cakes.
- Blend cream cheese and butter until smooth, add confection sugar mix well, fold in cool whip then refrigerate.
- Once cake is cooled put the filling in the center of the cake then press the top on and then smooth out the sides. Frost with milk chocolate frosting
You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast. Nutritional Info Serves 8 Calories 195 Net Carbs 5.3 grams Fat 12.4 grams Protein 14 grams Ingredients 1 Tablespoon olive oil, plus more for the baking dish 1/2 medium yellow onion, diced 1/2 medium…
— Read on davidsway.blog/2020/04/19/low-carb-baked-greek-omelet/