Source: Pavlova With Fresh Berries
Tags: Alexia Organic Yukon Select Fries, Baking, Bison, Burgers, Cooking, Dinner, Food, Hunt's Ketchup, Kraft Sliced Sharp Cheddar Cheese, Recipe, Shoestring Fries, Wild Idea Buffalo 1/3-Lb Buffalo Burgers
Today’s Menu: Buffalo Cheese Burger w/ Baked Fries
Had some Phantom Pains last night, but not to painful and they didn’t last long. For Breakfast I toasted a Healthy Life Whole Grain English Muffin and fried up some Thin-Sliced Kahn’s Deluxe Bologna. Which made up a delicious Breakfast Sandwich. Also had a cup of Bigelow Decaf Green Tea. Did some house cleaning today, vacuumed, dusted, etc. Then later I cleaned and straightened our big stand-up freezer, and it needed it! Mom’s a bit of pack rat. She buys a lot of stuff, freezes it, and then it’s forgotten about. So I finally got that taken care of and kicked back and watched the NASCAR Race. For dinner tonight, it’s time to satisfy my Burger Craving! I prepared a Buffalo Cheese Burger w/ Baked Fries.
When I have that Burger craving I use the Wild Idea Buffalo 1/3 lb. Buffalo Burger. I have a couple of packages of them in the freezer so I grabbed one of the patties and let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Extra Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. After I flipped it, I topped it with a slice of Kraft Sharp Cheddar Cheese and served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. For me its Burger Heaven! Lean and delicious, love these Burgers!
Then for a side I baked some Alexia Organic Yukon Select Fries. I normally have Ore Ida Crinkle Fries but I wanted to change it up a bit so I’m going with the Alexia Organic Yukon Select Fries again. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.
Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Tags: Broth, Cooking, Creamy Buffalo and Mushroom Soup, Cremini mushrooms, Food, recipes, Soup Special of the Day, Wild Idea Premium Ground Buffalo
This week’s Soup Special of the Day is – Creamy Buffalo and Mushroom Soup. Made using Wild Idea Premium Ground Buffalo, along with Cremini Mushrooms, Onions, Cream Cheese, and Spices! This one is sure to please. It comes from the Wild Idea Buffalo website. The Wild Idea site is loaded with delicious and healthy recipes and you can purchase any of the Wild Idea Buffalo cuts of meat. http://wildideabuffalo.com/
Creamy Buffalo and Mushroom Soup
I am just going to come right out and tell you that this recipe is super delicious! It has an earthy, elegant flavor, and you will love the texture. (Serves 6 or 12 as a first course)
5 – tablespoons butter
10 – ounces Cremini mushrooms, stemmed & chopped (reserve 3)
1 – tablespoon fresh rosemary, finely chopped + 1 small sprig
3 to 5 – garlic cloves, chopped
½ – onion, chopped, about half a cup
3 – cups buffalo or organic beef broth
8 – ounces cream cheese, cut into cubes
1 – pound package Wild Idea Premium Ground Buffalo
1 – teaspoon salt
1 – teaspoon pepper
2 – tablespoons fresh squeezed lemon juice
1) In a heavy bottom stockpot over medium high heat, melt 3 tablespoons of the butter. Add chopped mushrooms, rosemary, onions, and garlic and sauté until tender, about 7 minutes, stirring occasionally.
3) Add cream cheese cubes and transfer all of the ingredients into a blender.
4) Return pot to the stove over medium high heat and melt another tablespoon of butter. Crumble the ground buffalo in the hot pan breaking up further with a spatula end, stirring continuously until lightly browned. Do not overcook or allow the meat to become hard.
5) Add browned meat to the blender or food processor and puree until smooth. *For a silkier texture I process the soup again in my “smoothy”, or smaller blender.
6) Return soup to pot and re-warm over medium heat, stirring occasionally.
7) Take remaining 3 mushrooms and finely dice them. Mince one short sprig or head of a rosemary sprig. In a small sauté pan over medium high heat, melt remaining tablespoon of butter. Add mushrooms and sauté until dark brown, adding the rosemary right at the end. Drain onto a paper towel.
8) Add lemon right before serving. To serve, ladle desired portions into bowl and sprinkle with crunchy mushroom bits. Accompany with crusty bread. So good!
Tags: Baking, Cooking, Feta Cheese, Food, Herbs, Jennie - O Ground Turkey, Meatballs, Mediterranean Turkey Meatballs, recipes, Switch
Wanted to pass along a great Dinner idea, Mediterranean Turkey Meatballs! The Meatballs are made using on of my favorites, JENNIE-O® Ground Turkey. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website! Enjoy. https://www.jennieo.com/
Mediterranean Turkey Meatballs
These quick and easy turkey meatballs bring Mediterranean flavors to your weeknight dinner with fresh rosemary, basil and lemon peel. Kid-friendly and under 300 calories per serving!
1 (16-ounce) package JENNIE-O® Ground Turkey
1 tablespoon fresh chopped rosemary leaves
1 tablespoon fresh chopped basil leaves
1 tablespoon fresh chopped dill leaves
1 tablespoon grated lemon peel
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 egg, lightly beaten
⅓ cup feta cheese crumbles
1) Combine ground turkey and rosemary, basil, lemon peel, dill, salt, pepper and egg in a large bowl. Do not over-mix. Shape into 24 1-inch balls and place on greased jelly-roll pan.
2) Bake 25 to 30 minutes or until a meat thermometer inserted in center reaches 165°F
Always cook to an internal temperature of 165°F.
Tags: Baking, Cooking, Cooking spray, Cooking Tips, Food, Kitchen Hints, recipes
….and one I forget to do, quite often
Coat your food processor or blender blades with Pam Cooking Spray before use to make cleanup a breeze.
Source: Mashed Potato Sucess
Tags: Allens Cut Italian Green Beans, Baking, Bob Evan's Mashed Potatoes, Cooking, Cumin, Dinner, Food, JENNIE-O® All Natural Turkey Breast Tenderloin, recipes, Spices
Today’s Menu: Cumin Spiced Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Italian Beans, and Baked French Bread
For Breakfast it was just a cup of Bigelow Decaf Green Tea. Did a few things around the house and after lunch went to see a long time friend of mine that’s in town for a few days. Always great catching up with him! For Dinner tonight I prepared a new item, Jennie – O All Natural Turkey Breast Tenderloin. Tonight I prepared a Cumin Spiced Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Italian Beans, and Baked French Bread.
Tonight I’m using the Jennie – O All Natural Turkey Breast Tenderloin that Jennie – O had sent to me the day before, and I couldn’t wait to try it! It’s a new item out by Jennie – O, 99% Fat Free and only 100 Calories per serving.
To prepare it I’m using a Rub I normally use for Pork Tenderloin. It’s so good on the Pork I thought it would work with Turkey, like they say”Whats Good for the Pork is good for the Turkey” (sorry about that one). The Cumin Spice Rub consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I’ll make this by increasing the recipe by 5x, that way I always have some handy.
To prepare it I preheated oven to 350°F. Placed the tenderloins in a shallow baking pan. Baked until meat thermometer inserted into thickest portion of the meat reached 165°F, it was approximately 60-70 minutes. Removed from heat, cover and let rest 5-10 minutes before slicing.
Hey Jennie – O, you got yourself a new winning product! Tender, moist, juicy, and flavorful, one delicious Turkey Breast Tenderloin! Baked up perfectly and Cumin Spice Rub works great with Turkey. This is a Mom and Dad approved item, both loved it! This is a new item and I haven’t seen it at local stores yet, I’ll everyone know when and what store I find it.
To go with the Turkey Tenderloin I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I also heated up a can of Allens Cut Italian Green Beans. I also baked a loaf of Pillsbury French Bread. Then for dessert I had a Jello Sugar Free Dark Chocolate Mousse.
Jennie – O All Natural Turkey Breast Tenderloin
* 99% FAT FREE
* GLUTEN FREE
* 24-OZ PACKAGE
CONSUMER GAS GRILL:
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Peel back and remove packaging. Place tenderloins (two in each packet) in slow cooker, add ½ cup water, and cover with lid. Cook according to chart below AND until internal temperature reaches 165°F. as measured by a meat thermometer. Remove and serve. Slow cookers may vary in cooking performance.
Always cook to an internal temperature of 165°F.
Serving Size112 g
Calories From Fat10
Total Fat1.0 g
Saturated Fat.5 g
Trans Fat.0 g
Total Carbohydrates0 g
Dietary Fiber0 g
Turkey Breast Tenderloin Containing up to 30% Solution of Water, Vinegar, Salt, Turbinado Sugar, Baking Soda, Parsley Flakes.
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