Diabetic Side Dish of the Week – Roasted Parsnips, Carrots, and Red Onion

May 15, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Roasted Parsnips, Carrots, and Red Onion. To make this week’s recipe you’ll be needing Carrots, Parsnips, Red Onion, Balsamic Vinegar, Extra Virgin Olive Oil, Salt, and Black Pepper. The Dish is 107 calories and 16 net carbs. 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/

Roasted Parsnips, Carrots, and Red Onion
Full of flavor and a cinch to prepared, these balsamic-coated root vegetables are a hearty side dish that sure to hit the spot!

Ingredients
2 carrots (9 ounces), cut into 2-inch-long pieces
2 parsnips (9 ounces), cut into 2-inch-long pieces
3/4 cup vertically sliced red onion (1/4-inch slices)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup per serving

1 – Preheat oven to 425°F. Line large baking sheet with foil or spray with nonstick cooking spray.

2 – Combine carrots, parsnips, onion, vinegar, oil, salt, and pepper in large bowl; toss to coat. Spread in single layer on prepared baking sheet.

3 – Roast 25 minutes or until vegetables are tender, stirring occasionally.

Note: Parsnips are a pale white root vegetable similar to the carrot in shape. The parsnip, however, is broader at the top and has a smoother skin. The longer it stays in the ground, the sweeter it becomes. Choose parsnips that are firm, unblemished, and small or medium in size (about 8 inches long). Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced, or cut into strips before cooking.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 197 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/roasted-parsnips-carrots-red-onion/

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Diabetic Side Dish of the Week – Broccoli Italian Style

May 8, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Broccoli Italian Style. This week’s recipe is made using Fresh Broccoli, Lemon Juice, Extra Virgin Olive Oil, Minced Garlic, Italian Parsley, and Black Pepper. The Dish is 44 calories and 4 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/

Broccoli Italian Style
This simple dish combines broccoli with lemon juice, olive oil, garlic, parsley, and black pepper for a flavor that can’t be beat!

Ingredients
1 1/4 pounds fresh broccoli
2 tablespoons lemon juice
1 teaspoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh Italian parsley
Dash black pepper

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1 – Trim broccoli, discarding tough stems. Cut broccoli into florets with 2-inch stems. Peel remaining stems; cut into 1/2-inch slices.

2 – Bring 1 quart water to a boil in large saucepan over medium-high heat. Add broccoli; return to a boil. Cook 3 to 5 minutes or until broccoli is tender. Drain; transfer to serving dish.

3 – Combine lemon juice, oil, garlic, parsley, and pepper in small bowl. Pour over broccoli; toss to coat. Cover and let stand 1 hour before serving to allow flavors to blend. Serve at room temperature.

Nutrition Information:
Calories: 44 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 29 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/broccoli-italian-style/

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Jennie – O Turkey Recipe of the Week – Gochujang Lettuce Wraps

April 22, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is Gochujang Lettuce Wraps. To make this recipe you’ll be needing Avocado Oil, JENNIE-O® Lean Ground Turkey, Garlic Cloves, Sea Salt, Black Pepper, Lettuce, Carrots, and Cucumber. For the Gochujang Sauce you’ll be needing Gochujang Paste, Low Sodium Soy Sauce, Maple Syrup, and Toasted Sesame Oil. There’s 272 calories and 11.8 net carbs per serving. 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 2022! https://www.jennieo.com/

Gochujang Lettuce Wraps
These lettuce wraps are a quick and flavorful weeknight meal made with lean ground turkey seasoned with gochujang sauce, shredded carrots and cucumbers in butter lettuce leaves.

Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
1 – tablespoon avocado oil
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
4 – cloves garlic, minced
sea salt and freshly cracked black pepper, to taste
8 – leaves butter lettuce
1 – cup shredded carrots
1 – cup thinly sliced English cucumber

Gochujang Sauce
3 – tablespoons Gochujang paste
2 – tablespoons low-sodium soy sauce
1 – tablespoon maple syrup
1/2 – teaspoon toasted sesame oil

Directions
1) In large skillet over medium high heat, heat oil. Add ground turkey to skillet. Cook, stirring occasionally, until the turkey is well-done, 165°F as measured by a meat thermometer. Stir in garlic. Cook 1 minute. Season to taste with salt and pepper. Remove pan from heat and stir in half of the Gochujang Sauce until it has evenly coated the turkey.

2) Place a spoonful of turkey mixture into each lettuce leaf. Top with cucumbers and carrots. Drizzle with remaining Gochujang Sauce.

Gochujang Sauce
3) In small bowl, whisk together ingredients until combined.

Nutrition
Calories – 272
Protein – 24.8g
Carbohydrates – 13.5g
Fiber – 1.7g
Sugars – 7.1g
Fat – 13.3g
Cholesterol – 80mg
Sodium – 1110.4mg
https://www.jennieo.com/recipes/gochujang-lettuce-wraps/

Wild Idea Buffalo Recipe of the Week – BRAISED CHUCK ROAST IN MILK GRAVY

April 20, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BRAISED CHUCK ROAST IN MILK GRAVY. To make this week’s recipe you’ll be needing Wild Idea Buffalo Chuck Roast, Salt, Olive Oil, Leeks, Garlic Cloves, Black Pepper, Thyme Sprigs, Sage, Rosemary, Whole Milk, and Lemon Zest. 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/

BRAISED CHUCK ROAST IN MILK GRAVY
This recipe was featured in the New York Times and was inspired by the late Italian chef, Marcella Hazen. A classic Italian dish called “Maiale al Latte” (braised in milk). Although I could imagine the flavors, the appearance is less than appetizing as the milk curdles as it cooks. In today’s world with modern appliances, I knew that could be rectified. My modifications will give you a nice silky milk gravy that you will want to pour on just about everything! You can find the NYT recipe.

Ingredients: (serves 8)

3 – pound Wild Idea Buffalo Chuck Roast, netting removed, rinsed & patted dry
1 – tablespoon salt
4 – tablespoons olive oil
2 – leeks, halved lengthwise & thinly sliced (white & light green parts only)
10 – garlic cloves, smashed & peeled
1 – tablespoon black pepper
4 – sprigs fresh thyme
4 – sprigs fresh sage
2 – sprigs fresh rosemary
5 – cups whole milk
3 – strips of fresh lemon zest, plus lemon wedges for serving
Asparagus and Peas

Preparation:

1 – Preheat oven to 350°.
2 – Cut Chuck Roast into 8 pieces and season with the salt.
3 – In a heavy pot, over medium high heat, add 2 tablespoons of oil. Swirl the pan to coat and add 4 pieces of the roast, snugging the pieces up to the edges of the pan. Brown, turning once, then remove pieces and place in a deep side baking dish. Repeat with the remaining oil and meat.
4 – Add the onions, garlic & black pepper to the pot and stir, scrapping up the bits from the bottom.
5 – Add the fresh herbs and the milk and bring to a light boil, stirring occasionally.
6 – Pour the hot milk mixture over the meat, add lemon peel and cover the baking dish tightly with either a lid or foil.
7 – Place in the hot oven and braise for 2.5 hours.
8 – Remove from the oven and turn the meat so that the top is now emersed in the curdled milk. Cover and let rest for 10 minutes.
9 – Remove roast pieces from the milk and transfer to a bowl. Cover.
10 – Drag a slotted or holed spoon through the milk a few times, removing the fresh herb sticks from the milk. Pour the milk back into the heavy pot you started with and place over medium high heat. Bring the milk to a low boil and stir occasionally for about 20 minutes. This will caramelize the milk a bit as well as reduce it.
11 – When the caramelized color you would like is achieved, pour the hot milk, with the onions, garlic & herbs leaves into a blender. Cover but leave the top spout open, but covered with a thin dish towel. This will allow the heat to escape when blending. Pulse blend (start/stop) until you have a smooth gravy.
12 – Cut the 8 pieces of braised meat in half and place in a deep/sided serving dish. Place steamed asparagus and peas around the edges and pour the hot gravy over the top.
13 – Garnish with lemon wedges and fresh herbs. Serve immediately and accompany with crusty bread.
This can be served over pasta or mashed potatoes too for heartier appetites. You will also have leftover gravy, but as mentioned it’s so good you will find other uses for it. Maybe try on an Open-Faced Hot Hamburger Sandwich…

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/braised-chuck-roast-in-milk-gravy

Appetizer of the Week – Sautéed Shrimp Recipe for Diabetics

April 16, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, dessert, diabetes, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Sautéed Shrimp Recipe for Diabetics. To make this week’s recipe you’ll be needing Sun Dried Tomato Halves, Hot Water, Olive Oil, Cooked Shrimp, Baby Spinach Leaves, Dried Basil, and Black Pepper. Love that Shrimp! 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/

Sautéed Shrimp Recipe for Diabetics
Healthful, delicious, and ready in just 15 minutes!

Preparation time: 10 minutes
Cooking time: 5 minutes.

Ingredients
4 sun-dried tomato halves
1/4 cup hot water
1 tablespoon olive oil
1/2 pound cooked and peeled shrimp (20–24 count size)
1 cup baby spinach leaves, rinsed and drained
1 teaspoon dried basil
1/4 teaspoon black pepper

Directions
Yield: 2 servings
Serving size: 4 ounces shrimp

1 – Place sun-dried tomato halves into a small bowl. Pour hot water over the tomatoes and set aside for 10 minutes, stirring occasionally. After 10 minutes, remove tomatoes from the water, reserving the water for later use. Chop tomatoes and set aside. In a large sauté pan, heat olive oil. Add cooked shrimp and sauté. Add chopped tomato and spinach, then pour in the 1/4 cup reserved hot water and continue cooking. Add dried basil and black pepper, stir until combined, and serve immediately.

Nutrition Information:
Calories: 188 calories, Carbohydrates: 4 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 221 mg, Sodium: 346 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/sauted-shrimp-with-sun-dried-tomatoes-and-spinach/

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* 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
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Diabetic Side Dish of the Week – Asparagus With Red Onion, Basil, and Almonds

April 3, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Asparagus With Red Onion, Basil, and Almonds. To make this week’s Dish you’ll be needing Butter, Red Onion, Asparagus, Reduced Sodium Chicken Broth, Basil, Salt, Black Pepper, and Almonds. There’s 60 calories and 4 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/

Asparagus With Red Onion, Basil, and Almonds
Paired with onion, fresh basil, and toasted almonds, asparagus rises to a whole new level in this quick and easy side! Low in calories, carb, and sodium, it’s sure to become a new favorite.

Ingredients
2 teaspoons butter
1/2 cup thinly sliced red onion, separated into rings
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup reduced-sodium chicken broth
2 tablespoons chopped fresh basil
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
2 tablespoons sliced almonds, toasted*

Directions
Yield: 4 servings
Serving size: 1/2 cup

1. Melt butter in medium skillet over medium heat. Add onions. Cover; cook 5 minutes, or until wilted. Uncover; cook 4 to 5 minutes, stirring occasionally, until onion is tender and golden brown.

2. Place asparagus and broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer 4 minutes. Uncover; stir in onions. Cook about 2 minutes, or until asparagus is crisp-tender and most liquid is evaporated. Stir in basil, salt, if desired, and pepper. Transfer to serving plate. Sprinkle with almonds.

*Note: To toast almonds, place in nonstick skillet. Cook and stir over medium-low heat until nuts begin to brown, about 5 minutes. Remove immediately to plate to cool.

Nutrition Information:
Calories: 60 calories, Carbohydrates: 6 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 25 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/asparagus-with-red-onion-basil-and-almonds/

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* 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!
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“Meatless Monday” Recipe of the Week – Asparagus and Scallion Omelet With Tortilla Wedges

March 28, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Asparagus and Scallion Omelet With Tortilla Wedges. To make this week’s recipe you’ll be needing Asparagus Spears, Black Pepper, Olive Oil, Egg Whites, Salt, Chipotle Chili Powder, Scallions, Shredded Parmesan Cheese, and Whole Wheat Tortillas. There’s 152 calories and 12 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/

Asparagus and Scallion Omelet With Tortilla Wedges
Who says omelets are only for breakfast? This vegetarian meal is hearty enough for breakfast, lunch, or dinner!

Ingredients
8 ounces small asparagus spears, ends cut off
1/4 teaspoon black pepper, divided
1 teaspoon olive oil
5 large egg whites
1/8 teaspoon salt
1/16 teaspoon chipotle chili powder
2 tablespoons minced scallions
1/4 cup shredded parmesan cheese
1 (8-inch) whole wheat tortilla, heated and cut into wedges*

Directions
Yield: 2 servings
Serving size: 1/2 of total recipe

1. Preheat oven to 425°F. Place asparagus on baking sheet. Season with 1/8 teaspoon pepper and brush with oil. Roast 15 minutes, or until asparagus are golden brown and tender, shaking baking sheet occasionally. Remove and keep warm.

2. Beat egg whites together until foamy in large bowl. Mix in remaining 1/8 teaspoon pepper, salt, chili powder, scallions, and cheese.

3. Coat large skillet with nonstick cooking spray. Pour in egg white mixture. Cook over medium-high heat until edges of omelet are firm and lightly browned. Lift omelet at edges to allow uncooked mixture to pour to the bottom. Continue to cook until egg whites are firm and dry. Cut omelet in half and arrange each half on a plate. Top each with half of asparagus. Divide tortilla wedges between two plates.

Nutrition Information:
Calories: 152 calories, Carbohydrates: 14 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 449 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/breakfast/asparagus-and-scallion-omelet-with-tortilla-wedges/

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* 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.
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Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

March 16, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a recipe for an ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. 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/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time.
This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

2 – Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Diabetic Dish of the Week – Scrambled Eggs with Smoked Salmon

March 15, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Scrambled Eggs with Smoked Salmon. I’ve got a great way to start your day, Scrambled Eggs with Smoked Salmon. You’ll just need 5 ingredients to make this week’s dish; Cholesterol-Free Egg Substitute, Black Pepper, Green Onions, Reduced-Fat Cream Cheese, and Smoked Salmon. The dish is only 100 calories and 2 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/

Scrambled Eggs with Smoked Salmon
This low-carb fish dish is easy to prepare and packed with healthful omega-3 fatty acids!

Ingredients
1 container (16 ounces) cholesterol-free egg substitute
1/8 teaspoon black pepper
2 tablespoons sliced green onions, with tops
1 ounce chilled reduced-fat cream cheese, cut into 1/4-inch cubes
2 ounces smoked salmon, flaked

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1 – Whisk egg substitute and pepper in large bowl. Coat nonstick skillet with nonstick cooking spray; heat over medium heat. Pour egg substitute into skillet and stir. Cook 5 to 7 minutes or until mixture begins to set; stir occasionally while scraping bottom of pan.

2 – Gently fold in green onions, cream cheese, and salmon; cook and stir about 3 minutes or just until eggs are cooked through but still slightly moist.

Nutrition Information:
Calories: 100 calories, Carbohydrates: 2 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 560 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/scrambled-eggs-with-smoked-salmon/

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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.
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Wild Idea Buffalo Recipe of the Week – Bison and Pasta Bake

February 16, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Bison and Pasta Bake. I can’t wait to try this one! To make this week’s dish you’ll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! 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/

Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grand kids, who are two and five years old! Honest deliciousness!

Ingredients: (serves 8 to 16, based on appetite)

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ – cup parmesan, grated
Italian Parsley, fresh basil or green onions for garnish

Preparation:

1 – In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 – Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 – Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 – Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 – Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 – Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/blogs/recipes/bison-pasta-bake

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bringing joy to family meals

KETO-NIC

It's not a diet, it's a lifestyle change

The Terrified Amateur

My Object All Sublime