Provolone Buffalo Burger w/ Reduced fat Potato Chips and a side of Peaches

June 3, 2013 at 5:21 PM | Posted in Aunt Millie's, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Provolone Buffalo Burger w/ Reduced fat Potato Chips and a side of Peaches

 

 

A beautiful day out today! About 71 degrees and sunny , a perfect day. I was able to get the 4 wheeler out for a while and got around to cleaning the shed , finally! For dinner I went light, not much of an appetite today. I prepared a 1/4 lb. buffalo Burger topped with Provolone Cheese with sides of Light Potato Chips and Sliced Peaches.

 
I used my favorite burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. IBuffalo burger 001 then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Provolone Cheese and served it on a Aunt Millie’s Light Whole Grain Bun.

 
For sides for my Buffalo Burger I had some Ruffles Light Wavy Chips, 80 calories and 17 carbs per serving and I had a small bowl of Del Monte No Sugar Added Sliced Peaches. For dessert/snack later a 100 Calorie Mini Bag of jolly Time Pop Corn.

 

 

 

 

 

 

Wild Idea Buffalowild Idea Burgers
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.

Also available: Buy a Burger Bundle and receive 10 packages for the price of 9.
$12.50

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

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
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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 Wild Idea Bison Burger 004Sunday 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 BurgersWild Idea
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 Rainbow Trout w/ Baked Potato and Boiled Mini Carrots

May 2, 2013 at 5:07 PM | Posted in carrots, fish, potatoes | 2 Comments
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Today’s Menu: Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots

Spent time at the rehab center with my Dad. He’s getting stronger but he’ll be in there a while longer. Beautiful day out today and we were able to get my Dad outside to enjoy the sunshine for a while. For dinner tonight I prepared a Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots.

 

I had the Rainbow Trout Fillet frozen. I had purchased 2 fillets of it from Kroger. To prepare the Trout I seasoned it with McCormick Baked Rainbow trout 005Grinder Sea Salt and Black Peppercorn with just a touch of Lemon Juice. I then baked it at 400 degrees for about 12 minutes until it was fork flakey. Came out delicious, just that hint of the Lemon was perfect.

 

To go with the Trout I prepared a Baked Potato that I seasoned with the Sea Salt and Black Peppercorn along with some I Can’t Believe It’s Not Butter and a spoonful of Daisy Reduced Fat Sour Cream. I also boiled some Mini Carrots and a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Smoked Cheddar Bison Burger w/ Baked Fries

April 22, 2013 at 8:56 PM | Posted in Aunt Millie's, cheese, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Fries

 

 

It was only 32 degrees this morning when I first got up but it warmed up real quick. Turned out to be a beautiful sunny Spring Day,003 (Earth Day), and it warmed up to about 68 degrees! I was going to grill out but it looks as though I’m going to have to make some repairs on the grill or perhaps buy a new one as it wouldn’t light. So dinner was prepared indoors and I prepared; Smoked Cheddar Bison Burger w/ Baked Fries.

 

I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. The last time I placed an order I ordered 3 packages of them, plenty in stock for the early grilling season! 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. The taste of Buffalo is so much better than Beef, especially Wild Idea Buffalo. It’s all on how their raised which makes them taste better than most Buffalo meat. I left a link at the bottom of the post to give you some background on Wild Idea Buffalo.

 

For a side I got the Potato Fry Cutter out and cut some fresh Golden Potato Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Garlic Powder, and just a touch of Extra Virgin Olive Oil. Baked them on 425 degrees until done. Served with a side of Hunt’s Ketchup. Also had an ice-cold Peach Diet Snapple. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Wild Idea Buffalo

 

100% Grass Fed & Free Roaming
Wild Idea bison graze much like their ancestors, eating nothing but the grass beneath their feet. The nutrient dense native grasses they eat, produce a delicious, healthy red meat, rich in omega 3s. Unlike most buffalo, ours are NEVER feedlot confined or corn finished. Our bison are 100% Grass-Fed and Free Roaming, 100% Antibiotic and Hormone Free, 100% Humanely Harvested. Always!

 

Restore & Reduce
Our food system turns native prairies into grain fields for feedlot animals—not people. It turns a naturally bio-diverse landscape into a monoculture, destroying thousands of species in the process. Our buffalo help restore the land they graze to greater biodiversity. There are no fossil fuels used to plant and fertilize crops, and no trucks moving feed and animals to feedlots.

 

Decadently Delicious
The incredible flavor of Wild Idea Buffalo’s meat is the result of lives more naturally lived. Its clean, rich, slightly sweet taste has subtle notes of grass, sage and we swear—sunshine. Our animals are given respect, dignity and love. They lived and died free so you can enjoy with guiltless pleasure.

 

 
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/

Meat and Potatoes!

August 31, 2012 at 6:20 PM | Posted in BEEF, mushrooms, potatoes | 2 Comments
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Today’s Menu: Meat and Potatoes w/ 7 Grain Bread

 
Dinner was basic but flat out delicious! Meat, Potatoes, Mushrooms, and Bread pretty basic. I normally have Bison when I have Steak but I couldn’t pass these Top Sirloin slab of meat up when at Jungle Jim’s Market the other day. They age and cut all their own meats there and it’s some of the finest around. This was one huge Top Sirloin. I cut in half and could have cut it into thirds and stll had plenty. After slicing it into 2 pieces I rubbed Extra Virgin Olive Oil on to both pieces and seasoned them with McCormick Grinder Sea salt and Black Peppercorn. I pan fried the steaks in Extra Virgin Olive Oil on medium. I had to fry the steaks way longer than normal because of how thick they were. I fried them about 5 1/2 minutes per side and flipped them on to their sides for about 1 minute each. They came out incredible! A beautiful crust on the outside and a pink moist center on the inside. I only had half of the steak so I’ll be having the other half in the morning with some of the leftover Roasted Red Potatoes and a Sunny Side Up Egg for breakfast! Plus I still have the second steak left and I’ll be making some sandwiches or hogies with that. This steak has paid for itself!

 

For sides I prepared Sauteed Mushrooms, Roasted Red Potatoes, and 7 Grain Loaf Bread. I left the recipe for the Roasted Red Potatoes at the end of the post. If your looking for a good recipe for potatoes give this one a try! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn. Pop Corn’s perfect for tonight while laid back in the easy chair watching my beloved Cincinnati Reds and then watching one of my all – time favorite westerns “Silverado” Good Night All!

 


Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley,

 

Baked Pork Chop w/ Grilled Asparagus, Baked Polenta, and Whole Grain Bread

March 8, 2012 at 6:23 PM | Posted in baking, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, polenta, pork chops | 1 Comment
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Today’s Menu:  Baked Pork Chop w/ Grilled Asparagus, Baked Polenta, and Whole Grain Bread

Nothing beats a rainy blue day than a hearty and healthy dinner. I had a baked Pork Chop that marinated in JB’s Fat Boy Haug Waush BBQ Sauce for about 3 hours. After removing from the marinade I seasoned it with McCormick Grill Mates Applewood Rub and McCormick Grinder Sea Salt and Black Peppercorn. I baked at 350 degrees for 40 minutes turning once. As usual when using J B’s Fat Boy Sauces it came out moist and delicious!

For sides I had Frieda’s Organic Traditional Polenta. I finally found more of this yesterday while shopping at Jungle Jim’s. There are many ways to fix Polenta I sliced the polenta thinly into 1/4-inch-thick slices. Placed on a lightly oiled baking sheet. Brushed the polenta with a 1/2 tablespoon of the oil. Baked them at 350 degrees for 10 minutes. I left the info and web site link for Frieda’s Below. I also had Grilled Asparagus that I lightly salted with Sea Salt and had Healthy Life Whole Grain Bread. For dessert later a Yoplait Chocolate Eclair Parfait.

Frieda’s Organic Traditional Polenta

Organic Traditional Polenta

Originally a humble peasant dish, polenta is now on the best restaurant menus in America and has made its way to become a staple in many home kitchens. This versatile dish can be grilled, fried, sautéed and broiled.

Frieda’s Organic Traditional Polenta is 100% organic and ready to enjoy straight from the tube. It’s delicious served as an appetizer or with roasted meats and poultry as a healthy side dish.

Usage: Delicious broiled or sauteed as a side dish for roasted meats and poultry, or heated and served with mushroom, tomato or cream sauces for a healthy, filling first course.

http://www.friedas.com/index.cfm?show=mart_detail&id=243

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