mushrooms | My Meals are on Wheels

Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries

May 11, 2013 at 5:15 PM | Posted in Aunt Millie's, cheese, mushrooms, Ore - Ida, Wild Idea Buffalo | 3 Comments
Tags: Beef, Black pepper, Black Peppercorn, Canola, Hunt, McCormick Grinder Sea Salt, Ore-Ida, Wild Idea Buffalo

Today’s Menu: Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries

I’ve never seen weather like were having this Spring! After a run of nice warm Spring days, today’s high is going to in the 50′s and Sunday morning a freeze warning and struggle to see 50. Enough is enough, bring on the permanent warm Spring days! Good news, My Dad was released from the rehab center this afternoon and is back home and resting comfortably. Mom prepared her Dad their meal and for myself a Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries.

I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar and Sauteed Baby Bella Mushrooms. I just love the taste of Buffalo, I don’t miss Beef at all! To go with my Buffalo Burger I had Baked Ore Ida Crinkle Fries with a side of Hunt’s Ketchup for dipping. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn. Did I mention how cool it was out today!

Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…

May 9, 2013 at 5:32 PM | Posted in baking, chicken, mushrooms, noodle | 2 Comments
Tags: Bread, Bread Crumbs, Chicken Thighs, Dijon, Dinner, Egg Noodles, Kroger, Mustard, Parmigiano-Reggiano, Pasta, Saturated fat, WHEAT GLUTEN

Today’s Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.

Well it looks as though my Dad will be coming home Saturday, barring no setbacks, from the rehab center. It will be nice to have home again! Really had no idea on what to have for dinner. I went to Kroger to pick up some Milk and Bread and came back with everything to make dinner tonight. Kroger had Chicken Thighs on sale and I knew I had found dinner! I had never tried any recipes with Chicken Thighs but I keep hearing on the cooking shows on TV on how good they are I thought I would give them a chance. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.

I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. Very good website stocked full of all kinds of recipes. To prepare the marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.

To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, and baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. Everything together made one fantastic dinner! To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Banana! Not a Banana Split or Bananas Foster, a Banana. They had them on sale at Kroger!

Baked Buttermilk Mustard Chicken Thighs

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g

http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422

LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g

http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/

Al Dente Egg Fettuccine Noodles
Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

Bison Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Cut Green Beans

March 28, 2013 at 4:48 PM | Posted in bison, greenbeans, mushrooms, potatoes | Leave a comment
Tags: Baked Potato, Bison, Black pepper, Canola, Green Bean, I Can't Believe It's Not Butter!, Kroger, McCormick Grinder Sea Salt

Today’s Menu: Bison Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Cut Green Beans

It was nice enough to get out and have the car washed of all the dirt and salt from winter, still cold out but sunny. We just seem not to be able to get away from Winter around here. I’m out of my favorite Wild Idea Buffalo Top Sirloin so I went to Kroger and picked up a Great Range Bison Sirloin, which isn’t a bad second choice what so ever. For dinner tonight; Bison Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Cut Green Beans.

i prepared a 6 oz. Bison Sirloin. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil about 4 minutes per side, medium rare. As usual it came tender and bursting with that Bison, or Buffalo if you prefer, fresh and sweet flavor. I topped it with Sauteed Baby Bella Mushrooms.

T o go with the Bison I prepared a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn and I Can’t Believe It’s Not Butter. I also had heated up a single serving can of Del Monte Cut Green Beans and a couple of slices of Aunt Millie’s Light Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.

Home Made Pizza – Pillsbury Classic Pizza Crust

March 16, 2013 at 5:16 PM | Posted in Jennie-O Turkey Products, mushrooms, pizza | Leave a comment
Tags: cook, Hormel, Mozzarella, Oven, Pillsbury Pizza Crust Classic, Pizza, Sheet pan, Turkey

Today’s Menu: Home Made Pizza – Pillsbury Classic Pizza Crust

Heavy rain early this morning that gave way to a beautiful day today. It was in the mid 50′s and it felt good to get outside some today. For dinner tonight, Home Made Pizza – Pillsbury Classic Pizza Crust.

I love using the Classic Pillsbury pizza Crust. It makes an excellent crust, browns up just right with perfect crusty edges. To prepare it just unroll it onto a cookie sheet and prebake it at 400 degrees for 8 minutes. Then take it out of the oven and add your toppings and back into the oven for 8 – 10 minutes until Cheese is melted, Crust is browned, and toppings are heated.

Speaking of the toppings I used Jennie – O Hot Lean Turkey Breakfast Sausage, Ragu Homestyle Pizza Sauce, Hormel Turkey Pepperoni, 1 small can of Sliced Black Olives, sliced Baby Bella Mushrooms, and Kraft 2% Shredded Mozzarella Cheese. Everything combined makes one delicious Pizza! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Pillsbury Classic Pizza Crust

Pillsbury Classic Pizza Crust: A Whole New Fresh!

Classic Pizza Crust

Feelin’ classic? It’s a delicious and supportive friend to all your favorite pizza toppings. Easily a family favorite!

Calories in Pillsbury Pizza Crust Classic pizza dough, 1 package 6 servings

Serving Size: 1 serving
Amount Per Serving
Calories 160.0
Total Fat 2.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 470.0 mg
Potassium 0.0 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.0 g
Sugars 4.0 g
Protein 5.0 g
Vitamin A

http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread

March 8, 2013 at 6:13 PM | Posted in chicken, low calorie, low carb, mushrooms, vegetables | 1 Comment
Tags: Balsamic vinegar, Bell pepper, Black pepper, Chicken, cook, Olive oil, Rice A Roni, Stir

Today’s Menu: Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread

Beautiful day out today, about 45 degrees and sunny! tried another new one for dinner tonight, ChickenTenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread. New recipe and some new ingredients.

Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread tonight for dinner. As I said I tried a couple of new ingredients to prepare dinner tonight. The Chicken Tenders were Weight Watchers Chicken Tenders. I purchased them at Walmart and haven’t seen them elsewhere yet. They come frozen and preweighed at 2 oz. Each tender is 99% fat-free and only 60 calories and 0 carbs. You can bake them or prepare them by stove top, which is how I made them. To prepare them I seasoned the chicken with sea salt and pepper. In a large skillet, heated 1 tablespoons of the oil. Then sautéed the chicken over medium-high heat, turning once, until gold on both sides, about 8 minutes total. Transferred the Chicken to a plate.

Now to prepare the rest of meal I needed 1 tablespoons Extra Virgin Olive Oil, 2 cups thinly sliced mixed Red, Yellow, Orange and/or Green Bell Peppers, Small Package of Baby Bella Sliced Mushrooms, 1 large garlic cloves, finely chopped, 1/4 cup chopped fresh basil, 1 tablespoons high-quality Balsamic Vinegar, and 1 Serving of Rice A Roni (Chicken Flavor).

Using the same skillet as the Chicken was fried in add the remaining 1 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute, Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, add the sliced mushrooms. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper. As this was finishing I prepared the Rice A Roni, microwaved for 3 1/2 minutes and served. I also baked some Walmart Bakery Garlic Knot Bread. This makes one delicious chicken dish! The sweet peppers and Balsamic Vinegar are a great pairing with the chicken. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms

Makes 4 servings

Ingredients:

3 skinless, boneless Chicken Tenders
Sea Salt and freshly Ground Pepper
2 tablespoons Extra Virgin Olive Oil
2 cups thinly sliced mixed Red, Yellow, Orange and/or Green Bell Peppers
Small Package of Baby Bella Sliced Mushrooms
1 large garlic cloves, finely chopped
1/4 cup chopped fresh basil
1 tablespoons high-quality Balsamic Vinegar
1 Serving of favorite Rice
Directions:
Cook the rice according to package instructions.

Season the chicken with sea salt and pepper. In a large skillet, heat 1 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until gold on both sides, about 8 minutes total. Transfer the Chicken to a plate.

Add the remaining 1 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute, Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, add the sliced mushrooms. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.

Serve over bed of rice or have rice as side dish and favorite bread.

Pero Family Farms® Mini Sweet Peppers available in convenient 2lb. bags, 8oz. bags or 1 pint clamshells are a wonderfully sweet and delicious pepper.

This bite-sized pepper is sweet to the taste. Great for grilling, salads, stir fry or as a snack stuffed with your favorite condiments once you’ve tried them you can’t stop eating ‘em! Pero Family Farms® Mini Sweet Peppers are the sweet to eat anytime treat!

http://perofamilyfarms.com/mini-sweet-peppers

Weight Watcher Chicken Tenders

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.
Nutrition Facts
Serving Size 1.0 tender (57 g)
Servings Per Container 15
Amount Per Serving
Calories 60 Calories from Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 30 mg 10%
Sodium 90 mg 4%
Potassium — —
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 12 g

http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1332861

Kitchen Hint of the Day!

March 6, 2013 at 9:31 AM | Posted in mushrooms | Leave a comment
Tags: Business, Condiments, cook, Home, Lemon juice, Olive, Olive oil, Tablespoon

Mushrooms can be kept white and firm during sauteing if you add 1/4 teaspoon lemon juice for every 2 tablespoons butter or olive oil.

Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato…

March 3, 2013 at 6:49 PM | Posted in bison, mushrooms, potatoes, scallops, seafood | 1 Comment
Tags: Baked Potato, Bison, Black pepper, Canola, Garlic, Olive oil, Scallop, Sea salt, Soy sauce, Wild Idea Buffalo

Today’s Menu: Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato, and baked Garlic Knot Bread

I had no clue on what to have for dinner tonight, even considered going out for dinner. When I get those urges I just go on-line and to the restaurants web site and look at all the calories, carbs, and fat that’s in their food and that pretty much squashes that urge to eat out! So I hit some current cooking magazines I had and came across a Scallop dish that looked and sounded too good to pass, Basil – Lime Scallops. With the Scallops I added a Wild Idea Petite 5 oz. Buffalo Sirloin. I had tonight’s dinner, Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato, and baked Garlic Knot Bread! After eating I’m very glad I stayed home and cooked instead of going out!

To make the Basil – Lime Scallops you’ll need; 2 Tablespoons chopped fresh Basil, 1 Teaspoon Low Sodium Soy Sauce, 1 Teaspoon Extra Virgin Olive Oil, 1 Clove Garlic, minced, 1/8 Teaspoon Red Pepper Flakes, and 8 Jumbo Sea Scallops. I had purchased the Scallops last week at Kroger and had them in the freezer. To prepare them start off by whisking Basil, Lime Juice, Soy Sauce, Olive Oil, Garlic, and Red Pepper Flakes in a shallow bowl until smooth and well blended. Add Scallops; turn to coat evenly. Marinate in the refrigerator for 30 minutes. Then heat a large nonstick skillet over medium high heat. Cook Scallops 3 minutes per side or until desired doneness is reached. There are 2 Scallops a serving. You can Garnish with Lime Wedges (Optional). If you need an easy and delicious Scallop recipe you have one here! The marinade is perfect for Scallops, i think it might go good with Shrimp also. There are 92 calories, 2 grams of fat, and 5 carbs per serving, 2 Scallops. The recipe is at the end of the post.

To go along with the Scallops I had a Wild Idea Buffalo 5 oz. Petite Sirloin Steak, Sauteed Baby Bella Mushrooms, a Baked Potato, and baked Garlic Knot Bread. As always, as of late, I used a Wild Idea Buffalo as my choice of Bison Steak. I used a 5 oz. Petite Buffalo Sirloin that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil, about 4 minutes per side to medium rare. As usual the Buffalo came out sweet, juicy, and just flat out delicious! Thank you Wild Idea! I topped it with some Sauteed Baby Bella Mushrooms. I also had a Baked Potato and Baked Garlic Knot Bread which is from the Walmart Bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Basil – Lime Scallops
Ingredients:

2 Tablespoons chopped fresh Basil
1 Teaspoon Low Sodium Soy Sauce
1 Teaspoon Extra Virgin Olive Oil
1 Clove Garlic, minced
1/8 Teaspoon Red Pepper Flakes
8 Jumbo Sea Scallops

Directions:
1. Whisk Basil, Lime Juice, Soy Sauce, Olive Oil, Garlic, and Red Pepper Flakes in a shallow bowl until smooth and well blended. Add Scallops; turn to coat evenly. Marinate in the refrigerator for 30 minutes.

2. Heat a large nonstick skillet over medium high heat. Cook Scallops 3 minutes per side or until desired doneness is reached.

3. 2 Scallops a serving. Garnish with Lime Wedges (Optional).

Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Green Beans

February 19, 2013 at 6:14 PM | Posted in bison, mushrooms, potatoes | 1 Comment
Tags: Bison, Black pepper, Canola, Dinner, Garlic, Green Bean, Sea salt, Steak, Tostito, Wild Idea Buffalo

Today’s Menu: Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Green Beans

Started off the day at the Doctor’s Office at my Family Doctor, 6 month check-up. My sugar was running a bit high the past 2 check-ups so he’s put me back on Metformin for Diabetes 2. It’s tough getting the right amount of exercise in a wheelchair. I’ll just have to work harder I guess and try to turn it around again. For dinner it’s Buffalo. I just can’t get enough of these Wild idea Buffalo Top Sirloin Steaks! For dinner I prepared Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Green Beans.

Preparing the Buffalo Top Sirloin is always easy. To season I just use McCormick Grinder Sea Salt and Black Peppercorn. i pan fried it in Canola Oil about 4 minutes per side to a delicious medium rare. I topped the Steak with Sauteed Baby Bella Mushrooms that I Sauteed and Seasoned with Sea Salt, Black Pepper, Roasted Cumin, parsley Flakes, and Minced Garlic. The Steak came juicy and delicious. The Wild Idea Buffalo is the finest Buffalo, or Bison, I have ever had. I’ve got some great and healthy recipes from Wild Idea that I will be passing along in the upcoming weeks also.

For side dishes, along with the Mushrooms, I prepared a Baked Potato that I topped with some Newman’s Own Pineapple Salsa and a Single Serving can of Del Monte Cut Green Beans. It’s the first time I’ve tried the Newman’s Own Pineapple Salsa on a Baked Potato and it came fantastic! For dessert/snack later some Tostito‘s Baked Scoop Tortilla Chips along with some of Newman’s Own Black Bean and Corn Salsa.

Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

http://wildideabuffalo.com/

Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes

February 3, 2013 at 6:21 PM | Posted in BEEF, mushrooms, pasta | Leave a comment
Tags: Black pepper, cook, Flour, Noodle, Potato pancake, Sea salt, sirloin steak, Steak

Today’s Menu: Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes

I wanted to try a new recipe for Sunday Dinner and I came across Steak Tips with Peppered Mushroom Gravy. So for dinner I prepared Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes. When I first read it sounded delicious, and I was right! Another keeper recipe. The Steak is tender and the Mushroom Gravy is perfect with the Staek and Noodles. I am a Gravy Lover and this makes one good mushroom Gravy! I’ll be using this quite often.

The recipe called for Egg Noodles but I replaced that with Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles. Their 100% Whole Grain and 180 calories and 41 carbs. For my Steak Tips I used a Sirloin Steak, I purchased from Walmart, that I trimmed and cut into about 3/4″ cubes. Then to prepare it you’ll need, along with the Noodles and Sirloin Steak, Pam Cooking Spray, 1 tablespoon Blue Bonnet Light Butter, 1 (8-ounce) package presliced baby bella mushrooms, 1 teaspoon Minced Garlic, 1 tablespoon Low-Sodium Soy Sauce, 3 tablespoons all-purpose Flour, 1 1/2 cups Swanson Fat-Free, Low-Sodium Beef Broth, 1/2 teaspoon Black Pepper, 1/4 teaspoon Sea Salt, 3 fresh Thyme Sprigs, and 1 teaspoon fresh or dried Thyme Leaves (optional).

To prepare just cook the noodles according to package directions, omitting salt and fat; drain. While noodles are cooking, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; and cover. Melt the butter in the pan over medium-high heat. Add mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in the soy sauce. Sprinkle flour over the mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs and garnish with thyme leaves, if desired. To serve make a bed in your plate with the noodles and top it off with Steak Tips with Peppered Mushroom Gravy. I also made some Potato Pancakes as a side, more of my Mom’s request than anything. I used Manischewitz Reduced Sodium Potato Pancake Mix. Easy to prepare and delicious!! These are great with any meal. Plus for 3 cakes it’s only 80 calories and 18 carbs.

Steak Tips with Peppered Mushroom Gravy
Ingredients:
2 cups Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles, uncooked
Pam Cooking Spray
1 pound top Sirloin Steak, cut into 3/4-inch pieces
1 tablespoon Blue Bonnet Light Butter
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon Minced Garlic
1 tablespoon Low-Sodium Soy Sauce
3 tablespoons all-purpose Flour
1 1/2 cups Swanson Fat-Free, Low-Sodium Beef Broth
1/2 teaspoon Black Pepper
1/4 teaspoon Sea Salt
3 fresh Thyme Sprigs
1 teaspoon fresh or dried Thyme Leaves (optional)

Preparation:

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles
Whole Grain Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain Wide Noodles are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: 6

Amount Per Serving

Calories 180 Calories from Fat 5

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 15mg 1%

Total Carbohydrate 41g 14%

Dietary Fiber 6g 24%

Sugars 0g

Protein 8g

http://ronzonihealthyharvest.newworldpasta.com/pasta_products.cfm?navCatId=9

Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas,…

January 27, 2013 at 6:50 PM | Posted in beans, bison, mushrooms, potatoes | Leave a comment
Tags: Badlands National Park, Bison, Black pepper, Buffalo Gap National Grassland, Canola, Great Plains, South Dakota, Steak

Today’s Menu: Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, Whole Grain Bread

A couple of weeks ago I ordered some Bison Steaks, Burger Patties, and Ground Bison from Wild Idea Buffalo. I received it shortly afterward so I’ve been anxious to have one of the Steaks. So for dinner tonight I broke out the Buffalo, I prepared Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread! I’ve tried a few brands of Buffalo Meat and my favorite is Wild Idea Buffalo. http://wildideabuffalo.com/

I’ve got some Petite Top Sirloin Steaks and also the bigger cut of Top Sirloin, I went with the larger cut for dinner. To season these all you need is McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil about 4 minutes per side to medium rare. And what a fantastic taste these have, none other can come close! If I had a Bucket List and best Bison To Sirloin Steak ever was on it, I could scratch that one off my list! The steak came out perfect and the taste was just the best. Wild Idea’s Buffalo has almost a sweet taste to it and just cooks up perfect. The steak sliced up very easily and was so tender. Whenever I order Bison it will be Wild Idea Buffalo! I served it topped with Sauteed Baby Bella Mushrooms.

For side dishes I had a Baked Potato topped with McCormick Grinder Sea Salt and Black Peppercorn and I Can’t Believe It’s Not Butter. I also had Walmart Market Side Sugar Snap Peas and Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Frozen Greek Yogurt 100 Calorie Cup/Vanilla and Chocolate Swirl.

Wild Idea Buffalo

The Original Wild Idea
Preserving land for wild things has been the focus of Dan O’Brien’s life. Bringing buffalo back to their native homeland on the Great Plains has been at the center of his preservation efforts. In 1997, to help keep his small ranch going and to offer an alternative to the industrialized food system, he started a meat company called Wild Idea Buffalo. The idea was simple: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. The wild idea continues today because of Americans like you who care about the food you eat and the world we share.

Not Just Any Ranch
Grassland restoration is at the core of the Wild Idea Buffalo Ranch. Our land and animal management practices are as close to nature’s intentions as possible. By caring for the land and giving the buffalo room to roam, the prairie is nurtured back to health. Grasses, forbs, and flowers flourish, providing a sustainable eco-system for all creatures great and small. Dan’s vision of large sweeping landscapes with roaming buffalo herds continues to grow and Wild Idea Buffalo Company is now affiliated with other like mind ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.

The Middle of Nowhere
The Wild Idea ranch is located on the Cheyenne River in South Dakota between the Black Hills and the Badlands National Park. Our 28,000 acre ranch winds along the river and borders the Pine Ridge Reservation and the Buffalo Gap National Grassland. We invite you to the ranch, to see the revitalized bison herds, and to join us at our table.

Wild Idea Buffalo meat is: