Red Potatoes | My Meals are on Wheels

Turkey Bacon Skillet Breakfast

February 23, 2024 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: carrots, Cooking, Food, Green Cabbage, Jennie O Turkey Bacon, recipes, Red Cabbage, Red onion, Red Potatoes, Switch, Turkey Bacon Skillet Breakfast

I’m passing along a second Jennie – O Turkey Breakfast Recipe along to everyone, Turkey Bacon Skillet Breakfast. This one is made using JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Green Cabbage, Red Cabbage, Red Onion, and Spices. Get the Cast Iron Skillet out and heated up for this one. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2024! https://www.jennieo.com/

Turkey Bacon Skillet Breakfast
Breakfast is the most important meal of the day. In this case, it’s also the most delicious. Lean turkey bacon, caraway seeds and sautéed veggies bring this gluten free skillet recipe to the next level of breakfast flavor.
Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
1½ pounds red potatoes, cubed
2 carrots, chopped
½ (12-ounce) package JENNIE-O® Turkey Bacon
2 tablespoons olive oil
1½ teaspoons caraway seeds
3 cups shredded green cabbage
1 cup shredded red cabbage
1 red onion, chopped
¼ cup chopped fresh parsley

DIRECTIONS
1) Place potatoes and carrots in microwavable safe dish. Microwave, covered, on HIGH 3 minutes; stir. Microwave 2 minutes longer or until tender and set aside.

2) Preheat a nonstick skillet or electric griddle over medium heat (375°F). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Chop and set aside.

3) Heat oil in skillet. Add potato mixture and caraway seeds. Cook stirring occasionally 5 to 7 minutes or until tender. Stir in cabbage and onion. Cook 3 minutes or until cabbage is slightly wilted. Stir in turkey bacon pieces.

4) Cook 3 to 4 additional minutes or until cabbage is tender. Sprinkle with fresh parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 12g
Carbohydrates 44g
Fiber 9g
Sugars 11g
Fat 12g
Cholesterol 30mg
Sodium 500mg
Saturated Fat 2g
https://www.jennieo.com/recipes/turkey-bacon-skillet-breakfast/

Wild Idea Buffalo Recipe of the Week – BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI

October 25, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Black pepper, Broccoli Rabe (2-3 bunches), BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI, Cooking, Dark Brown Sugar, Food, Garlic, Himalayan Salt, Honey, Low Sodium Beef Broth, Olive oil, Recipe, Red onion, Red Potatoes, Red Wine, Roasting, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Broccoli Rabe (2-3 bunches), Olive Oil, Low Sodium Beef Broth, Red Wine, Red Onion, Garlic, Red Potatoes, Honey, Dark Brown Sugar, Himalayan Salt, and Black Pepper. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI
Author: Arthur Contrestano

INGREDIENTS:

5 lbs. Wild Idea Buffalo Short Ribs
Cooked broccoli rabe, (2-3 bunches)
1~3 tablespoons olive oil
1 3/4 cups low sodium beef broth
1⁄4 cup red wine
1~2 sweet white or red onion
4~6 smashed garlic cloves and red potatoes
2 tablespoons raw honey
2 tablespoons dark brown sugar
1⁄2 teaspoon coarse Himalayan salt
1 teaspoon black pepper

DIRECTIONS:

1 – Heat oil in heavy pan then brown short ribs (cut up)
2 – Put short ribs in slow cooker on HIGH
3 – Add red wine, beef broth, onions (sliced thick)
4 – Add garlic & potatoes (chopped), honey, brown sugar, salt and pepper
5 – Warm up to high, mine is aluminum, so it heats up fast!
6 – Cook at high for two hours and check for doneness
7 – Let settle down and cook naturally — do not open slow cooker until it’s completely done then add broccoli rabe and cook until done, about 1/2 hour
https://wildideabuffalo.com/blogs/recipes/buffalo-short-ribs-with-red-potatoes-broccoli-rabe

WILD IDEA BUFFALO – SHORT RIBS (3 POUNDS)
The short ribs are perfect for a slow braise or low-heat smoky BBQ. Cut from the rib and plate primal, this cut is considered meatier than many of the other rib cuts. Available in a 3 lb. package (4 BBQ Strips).
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-bbq-short-rib-strips?variant=231936732

Indian Summer Stew

September 17, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Bell Peppers, Cooking, Corn, Diabetes Self Management, Eggplant, Food, Garlic, GREEN BEANS, Indian Summer Stew, Olive oil, Onions, recipes, Red Potatoes, Spices, Squash, Tomatoes

Here’s a recipe for an Indian Summer Stew. To make this recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. 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 2023! https://www.diabetesselfmanagement.com/

Indian Summer Stew
Full of late summer veggies, spices, and new red potatoes, this hearty gluten-free stew is packed with nutrition. Add diced turkey or chicken during the last 10 to 15 minutes of cooking time for a complete and filling meal.

Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – LEMON-HERB POT ROAST

February 28, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Beef Shoulder Roast, carrots, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Dutch Ovens, Food, LEMON-HERB POT ROAST, recipes, Red Potatoes, Roasting

This week’s Diabetic Dish of the Week is – LEMON-HERB POT ROAST. A Healthy and Delicious LEMON-HERB POT ROAST. Using Beef Shoulder along with Carrots, Red Potatoes, and Seasoning. There’s 335 calories and 18 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

LEMON-HERB POT ROAST
Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

1 beef shoulder roast (2-1/2 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions

1 – Combine seasoning ingredients; press onto beef pot roast.
2 – Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3 – Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4 – Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5 – Remove pot roast and vegetables; keep warm.
6 – Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
7 – Carve pot roast.
8 – Serve with vegetables and sauce.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 335
Fat: 11 grams
Unsaturated Fat: 6 grams
Saturated Fat: 3 grams
Fiber: 3.1 grams
Sodium: 278 milligrams
Cholesterol: 90 milligrams
Protein: 36 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-herb-pot-roast

Spiced Pork and Apple Stew

December 11, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 4 Comments
Tags: Baby Carrots, Brown Sugar, Cooking, Cooking Apples, Crushed Tomatoes, Diabetes, Diabetes Self Management, Food, Lean Cubed Pork Stew Meat, recipes, Red Potatoes, Reduced-Sodium Chicken Broth, Spiced Pork and Apple Stew, Spices, Sweet Onions

Here’s a recipe for a Spiced Pork and Apple Stew. To make this week’s Dish you’ll be needing Lean Cubed Pork Stew Meat, Sweet Onions, Crushed Tomatoes, Reduced Sodium Chicken Broth, Brown Sugar, Spices, Red Potatoes, Baby Carrots, Cooking Apples, and more! There’s 209 calories and 22 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Spiced Pork and Apple Stew
Pack all your favorite fall flavors into one dish with this savory stew! Juicy pork and apples combine with cinnamon and assorted veggies for a filling homemade dish to warm you

up on those chilly autumn evenings.

Ingredients
1 teaspoon canola oil
1 1/4 pounds lean cubed pork stew meat
1 medium sweet onion, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup reduced-sodium chicken broth
2 tablespoons spicy brown mustard
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon salt
2 large or 3 small red or white potatoes, cut into 1-inch pieces (about 3 cups)
1 1/2 cups baby carrots
2 small cooking apples, cored and cubed
2 tablespoons chopped fresh Italian parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Heat oil in nonstick Dutch oven over medium-high heat. Brown pork in batches. Add onion and garlic. Reduce heat to medium. Cover; cook 5 minutes, stirring occasionally.

2. Stir in tomatoes, broth, mustard, brown sugar, cinnamon, cumin, and salt. Bring to a boil. Reduce heat to medium-low; cover and simmer 30 minutes.

3. Stir in potatoes, carrots, and apples; simmer, covered, 45 minutes, or until pork and vegetables are tender. Ladle into soup bowls. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 25 g, Protein: 19 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 36 mg, Sodium: 427 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/spiced-pork-and-apple-stew/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
https://www.diabetesselfmanagement.com/subscribe/

GRILLED TUNA NICOISE SALAD

December 6, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
Tags: Canola Oil Cooking Spray, Cooking, Diabetic Gourmet, Food, GREEN BEANS, GRILLED TUNA NICOISE SALAD, Grilling, Pitted Kalamata Olives, recipes, Red Potatoes, Spinach Leaves, Tuna Steaks, Vinaigrette

From the Diabetic Gourmet website it’s GRILLED TUNA NICOISE SALAD. Included are recipes for the Salad and Vinaigrette. Some of the Ingredients that you’ll be needing are Red Potatoes, Green Beans, Tuna Steaks, Canola Oil Cooking Spray, Spinach Leaves, Pitted Kalamata Olives, Red Wine Vinegar, Garlic Cloves, and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

GRILLED TUNA NICOISE SALAD
This light dish is a great choice for lunch or al fresco dinner. Recipe for Grilled Tuna Nicoise Salad from our Main Dishes recipe section.

Ingredients

Salad Ingredients:

3/4 lb small red potatoes, diced
1/2 lb green beans, trimmed
4 tuna steaks ( 4 oz each, about 3/4-inch thick)
Canola oil cooking spray
4 cups (2 oz) baby spinach leaves
16 pitted kalamata olives, coarsely chopped

Vinaigrette Ingredients:

2 Tbsp canola oil
2 Tbsp red wine vinegar
1 Tbsp water
1/8 tsp salt
1/2 medium clove garlic, minced
1/8 tsp dried red pepper flakes
1 Tbsp chopped fresh oregano leaves or 1 tsp dried oregano leaves

Directions

1 – Steam potatoes and green beans 6 minutes or just until tender. Drain and rinse with cold water, shaking off excess liquid.
2 – While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup (60 ml) vinaigrette and brush remaining vinaigrette (1 Tbsp) over fish.
3 – Coat a grill pan with canola oil cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.)
4 – Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 Tbsp vinaigrette evenly over each salad and top with tuna.

NOTES:
This light dish is a great choice for lunch or al fresco dinner.

Recipe Yield: Yield: 4 servings. Serving size: 1-1/2 cups and 1 tuna steak.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 345
Fat: 14 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 280 milligrams
Cholesterol: 40 milligrams
Protein: 29 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-tuna-nicoise-salad

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

November 10, 2022 at 7:05 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
Tags: baking, Buttermilk, Canned Green Beans, Chicken, Cooking, Dinner, Food, Frank's Hot Sauce, Fried Potatoes, Katie's Best Thin Cut Chicken Breasts, recipes, Red Potatoes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

To start my day off I toasted a Aunt Millie’s Living Carb Smart English Muffin that I topped with Smucker’s Sugar Free Black berry Jam. I also cooked up a couple of Buffalo Sausage Patties. I used Wild Idea Ground Breakfast Sausage that I made into a couple of Sausage Patties. Then I also had a cup of Bigelow Deacf Green Tea. One Delicious way to start the day! 70 degrees, sunny and breezy outside today. We have had beautiful weather now for a couple of weeks but that is ending this weekend, they say. Wind Chills in the mid 30’s and possible snow flurries coming. Mpm’s Basal Skin Cancer has cleared up on her face. She goes back the Doctor later this month to see if they got it all this time. Hopefully they did! Anyway I went and raked the front and side yards. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

For another side I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! For Dessert/Snack later a 90 Calorie Breyer’s Vanilla Bean Ice Cream Cup.

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Indian Summer Stew

October 12, 2022 at 6:02 AM | Posted in Diabetes Self Management | Leave a comment
Tags: Bell Peppers, Cooking, Corn, Diabetes Self Management, Eggplant, Food, Garlic, GREEN BEANS, Indian Summer Stew, Olive oil, Onions, recipes, Red Potatoes, Spices, Squash, Tomatoes

Here’s a recipe for an Indian Summer Stew. To make this recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI

October 12, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Black pepper, Broccoli Rabe (2-3 bunches), BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI, Cooking, Dark Brown Sugar, Food, Garlic, Himalayan Salt, Honey, Low Sodium Beef Broth, Olive oil, Recipe, Red onion, Red Potatoes, Red Wine, Roasting, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Broccoli Rabe (2-3 bunches), Olive Oil, Low Sodium Beef Broth, Red Wine, Red Onion, Garlic, Red Potatoes, Honey, Dark Brown Sugar, Himalayan Salt, and Black Pepper. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

INGREDIENTS:

5 lbs. Wild Idea Buffalo Short Ribs
Cooked broccoli rabe, (2-3 bunches)
1~3 tablespoons olive oil
1 3/4 cups low sodium beef broth
1⁄4 cup red wine
1~2 sweet white or red onion
4~6 smashed garlic cloves and red potatoes
2 tablespoons raw honey
2 tablespoons dark brown sugar
1⁄2 teaspoon coarse Himalayan salt
1 teaspoon black pepper

DIRECTIONS:

1 – Heat oil in heavy pan then brown short ribs (cut up)
2 – Put short ribs in slow cooker on HIGH
3 – Add red wine, beef broth, onions (sliced thick)
4 – Add garlic & potatoes (chopped), honey, brown sugar, salt and pepper
5 – Warm up to high, mine is aluminum, so it heats up fast!
6 – Cook at high for two hours and check for doneness
7 – Let settle down and cook naturally — do not open slow cooker until it’s completely done then add broccoli rabe and cook until done, about 1/2 hour
https://wildideabuffalo.com/blogs/recipes/buffalo-short-ribs-with-red-potatoes-broccoli-rabe

WILD IDEA BUFFALO – SHORT RIBS (3 POUNDS)
The short ribs are perfect for a slow braise or low-heat smoky BBQ. Cut from the rib and plate primal, this cut is considered meatier than many of the other rib cuts. Available in a 3 lb. package (4 BBQ Strips).
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-bbq-short-rib-strips?variant=231936732

Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches and Baked Fries

June 23, 2022 at 6:59 PM | Posted in Aunt Millie's Live Carb Smart, chicken, Katie's Best Chicken, Ore - Ida | Leave a comment
Tags: baking, Buttermilk, Chicken, Cooking, Dinner, Food, Frank's Hot Sauce, Katie's Best Thin Cut Chicken Breasts, Ore Ida Golden Fries, recipes, Red Potatoes, Sandwiches

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches and Baked Fries

For Breakfast I had a cup of Bigelow Decaf Green Tea. Sunny and less humid, with a high of 88 degrees. After my Tea I went to Meijer for a neighbor then on the way home stopped at McDonald’s and picked up Breakfast for Mom. Watered everything down and did some yard work. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches with some Baked Fries.

For the Chicken I used the 2 leftover Chicken Breasts from last night’s Dinner. To reheat them I heated the oven to 350 degrees. Then I used a small baking dish, sprayed it with Pam Cooking Spray. Added the Chicken to the baking dish and heated the Chicken until heated through. Again I used our favorite Chicken, Katie’s Best Chicken.

To make Sandwich I topped each Chicken Breast with a slice of Swiss Cheese, added some Emeril Deli Style Mustard and served on an Aunt Millie’s Live Carb Smart Hamburger Bun. Fantastic and Delicious Chicken Sandwich. I love leftovers.

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care and Stay Safe All!

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/