Tags: Boar's Head Deluxe Low Sodium Oven Roasted Beef - Cap-Off Top Round, Cooking, Dinner, Dip, Egg Beaters, Food, French toast, recipes, Roast beef, Ruffle's Reduced Fat Potato Chips
Today’s Menu: Chips, Dips, and Roast Beef!
It was French Toast and Turkey Sausage Links for my Breakfast this morning! For the French Toast I used Egg Beater’s, Ground Nutmeg, Ground Cinnamon, and Healthy Life Whole Grain Bread. Just mix the first three ingredients together, amount depends on how many slices you are making. Preheat a skillet, add butter, and preheat on medium. Dip your bread in the mixture and grill in the pan until done, flipping once. I love the combo of the Nutmeg and Cinnamon for his! Topped it with some Maple Groves Sugarless Maple Syrup. For the Links I used Jennie – O Turkey Breakfast sausage Links. Also had the morning cup of Bigelow Decaf Green Tea.
After Breakfast Mom wanted to go to Jungle Jim’s International Market, which was fine by me! Love shopping there! The store is so huge and just packed with items from Ground Kangaroo to Quail Eggs. The best Deli, Produce, Meat, and Seafood Departments you can find. We ended up the rest of the morning there! Still fairly hot and humid but we have some days coming in the 70’s and no humidity! Can’t wait. So for Dinner tonight – Chips, Dips, and Roast Beef!
So tonight I kept it light and simple. A Roast Beef Sandwich along with Chips and Dips sounded good for Dinner. To make the Sandwich I’ll be using; Boar’s Head Deluxe Low Sodium Oven Roasted Beef – Cap-Off Top Round, Private Selection Sweet Hot Stone Ground Mustard, and Healthy Life Whole Grain Bread. The Roast Beef is always so fresh and the Beef is cooked to a perfect Rare and seasoned just right. I picked up the Boar’s Head Roast Beef while at Jungle Jim’s International Market earlier today. The Deli Department carries every Boar’s Head Meat and Cheese that’s available. Love that store!
For the Chips I used Ruffle’s Reduced Fat Potato Chips and for the Dip I used Heluva Good Dip – Bacon Horseradish Dip. I don’t have a lot of Chips and Dips but when I do I try to have Reduced Chips and keep it light on the Dips. To drink I had an ice-cold Diet Dr. Pepper. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Boar’s Head Deluxe Low Sodium Oven Roasted Beef – Cap-Off Top Round
Top round beef that is coated with salt, pepper and garlic and then oven roasted until tender and delicious. This product is sugar-free and a good source of iron. We suggest pairing with our Lacey Swiss Cheese.
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 90 Calories from Fat 25
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 35mg 12%
Sodium 80mg 3%
Potassium 180mg 5%
Total Carbohydrate <1g 0%
Dietary Fiber 0g 0%
Protein 15g 30%
Tags: Bloody Mary Steak Salad, Cooking, Food, Grilling, recipes, Salads, Spices, Spicy V-8 Juice, Wild Idea Buffalo Flank Steaks, Wild Idea Buffalo Recipe of the Week
For this week’s Wild Idea Buffalo Recipe of the Week it’s a Bloody Mary Steak Salad.This one uses Wild Idea Buffalo Flank Steaks combined with Spicy V-8 Juice, Salt, Brown Sugar, and Paprika. You’ve got the beginning of one delicious meal! You can find this recipe or purchase the Wild Idea Buffalo Flank Steaks all on the Wild Idea Buffalo website. http://wildideabuffalo.com/
Bloody Mary Steak Salad
By: Jill O’Brien
My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color!
Ingredients for Steak: *Serves 4
2 – 14 ounce Wild Idea Buffalo Flank Steaks
1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8.
1 – tablespoon salt
1 – tablespoon brown sugar
2 – teaspoons paprika
Ingredients for Salad:
1 – small red onion, diced
1 – cucumber, partially peeled (I use a alternating striping method) & chopped
3 – stalks celery hearts, chopped
2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped
8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice
4 – tablespoons rice vinegar
1 – tablespoon horseradish
2 – teaspoons Worcestershire
1 – slosh hot sauce, or to your liking
½ – teaspoon celery seeds, lightly crushed
¼ – cup olive oil
fresh lime wedges
sea salt & fresh cracked pepper
1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling.
2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours.
4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving.
5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome.
6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper.
Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
Tags: Baking, Berries, Cooking, Desserts, Diabetes, Diabetic Banana Bread Recipes, Diabetic Living Online, Food, Grilling, Pineapple, recipes, Snacks
From the Diabetic Living Online website its 20 No-Guilt Diabetic Banana Bread Recipes (and Other Snacks Under 250 Calories). Banana-Coconut Bread and Pineapple-Coconut Banana Bread are just 2 of the delicious and healthy recipes that you’ll find. See them all at the Diabetic Living Online website, Enjoy! http://www.diabeticlivingonline.com/
Banana bread is a classic comfort food that’s perfect for a diabetic breakfast or healthy snack. We’ve added delicious twists to classic banana bread recipes, plus included other recipes for carb-smart breakfasts and snack options for diabetes – all under 250 calories.
This beautiful banana bread boasts whole wheat flour and unsweetened light coconut milk, plus a crunchy topper. Enjoy a slice for a diabetes-friendly breakfast or snack at just 154 calories per serving……
Cherry-Berry Banana Bread
Mini loaves make great food gifts for the holidays or special occasions like baby showers or wedding showers. This low-fat banana bread recipe yields eight mini loaves to make a sweet treat any time of day or season…..
Pineapple-Coconut Banana Bread
This tropical-inspired banana bread is a healthy diabetic breakfast or brunch winner. Greek yogurt adds 4 grams of protein per slice with 19 grams of carb per serving……
* Click the link below to get all the 20 No-Guilt Diabetic Banana Bread Recipes (and Other Snacks Under 250 Calories)
Tags: Baking, Cooing, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Seafood, Shrimp
When grilling shrimp, always thread them onto the skewers lengthwise, so they won’t curl on the grill. They’ll also be less likely to fall into the fire.
Source: Spiced Pineapple-Glazed Chicken
Tags: Cooking, Dinner, Food, Litehouse Freeze Dried Poultry Herb Blend, Parmesan Cheese, Pasta, Pasta Roni - Parmesan Cheese, recipes, Seafood, Shrimp
Today’s Menu: Leftovers – Shrimp w/ Pasta Roni – Parmesan Cheese
For Breakfast it was a toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had the morning cup of Bigelow Decaf Green Tea. It was cleaning day around the house today, inside and outside. I did the outside early to avoid the heat and humidity. Then inside it was dusting and the vacuum. Everything done and kicked back the rest of the afternoon. For Dinner tonight it was leftovers! I reheated the leftover Shrimp w/ Pasta Roni – Parmesan Cheese from last night.
I love the Pasta Roni – Parmesan Cheese. I top it with Chicken and now Shrimp. So for Dinner tonight it was the leftover Shrimp w/ Pasta Roni – Parmesan Cheese. No way these leftovers were going to waste! For Dessert later a Jello Sugar Free Dark Chocolate Mousse. I left the post from last night’s Dinner which has all the details of the Shrimp w/ Pasta Roni – Parmesan Cheese. Later!
For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.
I’ve prepared this a few times now but with Chicken. So tonight I’m changing it up and using Shrimp. Rice – A – Roni, Pasta Roni is an Angel Hair Pasta in a Parmesan Sauce with other natural flavors. It comes with the Pasta and Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! More than enough leftover for my Dinner tomorrow night!
Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.
What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.
Source: Tuscan Brunch Burrito
Tags: Balsamic Vinaigrette, Blue cheese, Cooking, Food, JENNIE-O Reduced Sodium Oven Roasted Turkey Breast, recipes, Salad Greens, Switch, Turkey Salad on Spring Greens, Walnuts
I wanted to pass this Turkey Salad on Spring Greens recipe along to everyone! Made with JENNIE-O® DELI FAVORITES® GRAND CHAMPION® Reduced Sodium Oven Roasted Turkey Breast, from the service deli. Add the chopped toasted walnut pieces, 1 cup halved red grapes, ¼ cup bleu cheese crumbles, ¼ cup sliced green onion, ¼ cup shredded carrots, and 3 ounces balsamic vinaigrette. And dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Make the SWITCH! https://www.jennieo.com/
Turkey Salad on Spring Greens
A quick, easy and carb-conscious salad that doesn’t sacrifice flavor — or much of your time. Enjoy lean turkey piled high on a bed of fresh greens, crunchy veggies and drizzled with vinaigrette.
4 ounces spring salad greens
1 pound sliced JENNIE-O® DELI FAVORITES® GRAND CHAMPION® Reduced Sodium Oven Roasted Turkey Breast, from the service deli
½ cup chopped toasted walnut pieces
1 cup halved red grapes
¼ cup bleu cheese crumbles
¼ cup sliced green onion
¼ cup shredded carrots
3 ounces balsamic vinaigrette
1) Place salad greens in bowl or divide among 4 plates. Top greens with turkey, walnut pieces, grapes, bleu cheese crumbles, green onion and carrot.
2) Drizzle with balsamic vinaigrette.