Diabetic Dish of the Week – Buffalo Chicken Salad

August 9, 2016 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Living On Line | Leave a comment
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Came across this recipe on the Diabetic Living Online website (http://www.diabeticlivingonline.com/) and it sounded too good not to pass along! This week’s Diabetic Dish of the Week – Buffalo Chicken Salad. Buffalo Chicken pieces along with Wing Sauce and Blue Cheese all in a Romaine Lettuce Salad, told you too good! You can find this recipe at the Diabetic Living Online website, home of Diabetic Friendly recipes!

 

 

Buffalo Chicken Salad

When you’re craving the heat, take a bite of this spicy Buffalo chicken salad topped with creamy blue cheese crumbles — without the worry of excess calories and fat.
Ingredients

1/2 of a heart of romaine, sliced
3/4 cup coarsely chopped cooked chicken breast
2 tablespoons Buffalo wing sauce,* such as Wing Time® brand
1 21 – gram wedge light blue cheese, such as Laughing Cow® brand, crumbledDiabetic living logo
1/4 teaspoon cracked black pepper
1 tablespoon bottled fat-free blue cheese salad dressing
1 teaspoon fat-free milk
1 stalk celery, cut into 4 sticks
Directions

Arrange romaine on a plate or in a bowl. In a small microwave-safe bowl combine chopped chicken and wing sauce. Microwave on 100 percent power (high) for 40 to 50 seconds or until heated through. Spoon chicken mixture over romaine. Top with crumbled cheese and pepper. In a small bowl combine salad dressing and milk; drizzle over salad. Serve with celery sticks.
Tip

*Test Kitchen Tip: Read the nutritional facts on the labels of the Buffalo wing sauces available at your grocery store and choose the sauce that’s lowest in sodium.
Nutrition Facts Per Serving:

Servings Per Recipe: 1
PER SERVING: 297 cal., 10 g total fat (3 g sat. fat), 99 mg chol., 596 mg sodium, 13 g carb. (3 g fiber, 4 g sugars), 37 g pro.

http://www.diabeticlivingonline.com/recipe/hot-wing-salad

Jennie – O Turkey Recipe of the Week – Buffalo Turkey Skewers

February 12, 2016 at 6:00 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Buffalo Turkey Skewers. It’s prepared using JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, which is great to use in many dishes. As always you can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website! http://www.jennieo.com/

 
Buffalo Turkey Skewers

Ingredients
1 cup buffalo wing hot sauceBuffalo Turkey Skewers
2 tablespoons barbeque sauce
¼ cup onion, finely chopped
4 cloves garlic, minced
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into 1-inch pieces
BLUE CHEESE SAUCE
4 ounces blue cheese
¼ cup low-fat mayonnaise
¼ cup low-fat sour cream
Directions
1 – In large shallow dish, combine hot sauce, barbeque sauce, onion and garlic. Add turkey; stir to coat. Cover and chill 1 to 3 hours.

2 – Heat broiler or grill pan to medium-high. Thread turkey onto metal skewers. Discard marinade. Broil (or grill) turkey, turning occasionally, 10 to 12 minutes or until thoroughly cooked. Always cook to well-done, 165°F as measured by a meat thermometer.

3 – To make blue cheese sauce, in saucepan over medium heat, combine blue cheese, mayonnaise and sour cream. Stir until cheese is melted. Spoon into serving dish. Cover and refrigerate until cold. Serve with turkey skewers.
* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 80 Fat 3g
Protein 10g Cholesterol 20mg
Carbohydrates 3g Sodium 560mg
Fiber 0g Saturated Fat 1.5g
Sugars 1g

http://www.jennieo.com/recipes/527-Buffalo-Turkey-Skewers

Buffalo Sirloin Steak w/ Buffalo Roasted Cauliflower and Cut Green Beans

January 14, 2016 at 6:02 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Sirloin Steak w/ Buffalo Roasted Cauliflower and Cut Green Beans

 

Buffalo Sirloin Steak w Buffalo Roasted Cauliflower and Cut Gree 012
To start my morning I had a Simple Life Whole Grain English Muffin, Turkey Sausage Patty, Egg White, and Sharp Cheddar Breakfast Sandwich. Really enjoy these, just microwave for about 2 minutes and done. The Muffin comes out soft and the Turkey Sausage Patty is nice size and well seasoned. It’s 200 calories and 20 net carbs. So after Breakfast I went to Meijer for Mom and myself, love Meijer! Wow what a difference in weather! It was sunny and about 30 degrees this morning when I headed out. We had a high in the 40’s, so a very nice change! Found a lot of good buys at Meijer today, the produce and meat department are second to none. Back home Mom and Dad had went to see my Aunt so while they were out it gave a chance to give the house a good cleaning. For dinner tonight my favorite Steak, the Wild Idea Buffalo 6 oz. Sirloin Steak. Tonight it’s Buffalo Sirloin Steak w/ Buffalo Roasted Cauliflower and Cut Green Beans.

 

 

Buffalo Sirloin Steak w Buffalo Roasted Cauliflower and Cut Gree 005

I rarely use Beef anymore, instead I use Wild Idea Buffalo whenever possible. For tonight’s dinner I’m using the Wild Idea Buffalo 6 oz. Sirloin Steak. To prepare the it I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with a sprinkle of Garlic Salt, Dried Rosemary, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 3 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. And this one is no exception!

 

 

Buffalo Sirloin Steak w Buffalo Roasted Cauliflower and Cut Gree 007
I had a couple of packages of Cauliflower Florets in the fridge and had to use them before they went bad. So I made some Buffalo Cauliflower with them! To prepare them I needed; 2 Packages of Cauliflower Florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, seasoned with salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. I served it with Litehouse Lite Bleu Cheese Dressing/Dip for dipping. It’s one delicious and healthy side dish! The recipe and web site link where I found the recipe is at the end of the post.

 

 

Buffalo Sirloin Steak w Buffalo Roasted Cauliflower and Cut Gree 015
Then I also heated up a can of Del Monte Cut Green Beans, Green Beans go well with any meal as far as I’m concerned. Green Beans was my favorite Vegetable growing up and still is! Then for dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

 

Wild Idea 6 OZ. FINE CUT SIRLOIN STEAKWild Idea Buffalo 5 oz. Petite Top Sirloin Steak

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

http://wildideabuffalo.com/collections/steaks/products/fine-cut-sirloin-steaks

 

 

 

 

 

 

Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into floretsBuffalo Cauliflower 001
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g
http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html

Pizza Bread w/ Buffalo Roasted Cauliflower

March 31, 2014 at 5:09 PM | Posted in cheese, Jennie-O Turkey Products, pizza | 1 Comment
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Today’s Menu: Pizza Bread w/ Buffalo Roasted Cauliflower

 

 

 
Well if you live in or around Cincinnati you know it’s Opening Day. For this area as it’s always been it’s Christmas, Thanksgiving, and all the other Holiday tied into one day, Opening Day! It starts with 95th consecutive Findlay Market Parade that goes through the heart of Cincinnati and the party shifts on over to the Ball Park for the Red’s Opener. It’s the one day where kids can miss school for a day and you can call in sick to work, because they all know what you’re really doing! They might as well make it an official Holiday around here, which they’re trying to do I hear.

 

 

Pizza Bread Buffalo Cauliflower 005
It’s a perfect day out today, sunny with a high close to 70 degrees! About time don’t you think. What a Winter we’ve had, along with the rest of the nation. Went to Walmart early and finally got a new gas grill, our other one finally died after 8 years. I haven’t got it together yet but can’t wait to fire it up! I’d like to try to buy a small smoker hopefully here shortly. For dinner tonight something a little different, Pizza Bread w/ Buffalo Roasted Cauliflower. A buddy of mine came over and watched the Red’s Game with me, so I whipped this up for us.

 

 

 

Pizza Bread Buffalo Cauliflower 001
Started by preheating my oven to 400 degrees. I used a loaf of Goldminer California Sourdough Bread. I cut the loaf in half, lengthwise, and then cut halves into small slices. I think normally a French Bread Loaf is used but the Sourdough Loaf has fewer calories and carbs, plus it bakes just as well also. After cutting the bread, using a small basting brush, I spread a very light coat of Extra Virgin Olive Oil across the tops of each slice. Put them on a foil lined Cookie Sheet and baked them for about 4 minutes, just to lightly crust the tops. Removed them from the oven and assembled y Pizza Breads.

 

 

 

Pizza Bread Buffalo Cauliflower 004
For toppings I used a small can of Sliced Black Olives, Hormel Turkey Pepperoni, Jennie – O Turkey Breakfast Sausage (crumbled), fresh grated Light Havarti Cheese, fresh grated Light Monterey Jack Cheese, and Ragu Homemade Style pizza Sauce. As always I try to cut calories, fat, and carbs where I can on ingredients. The Jennie – O Turkey Breakfast Sausage comes in a roll. So I sliced several pieces of and crumbled them and fried them in Canola oil until they were done. Drained what little grease there was and it was ready to be used as a topping. I had bought the Light Cheese from Kroger, it comes in blocks and I grate and shred them myself. After heating the bread I topped them with the Ragu Sauce, then the Turkey Pepperoni, Crumbled Turkey Sausage, sliced Black Olives, and a blend of the Havarti and Monterey Jack to top everything off. These looked good and tasted even better! The Bread was nice and crusty, the Ragu Sauce added great flavor and seasoning, and the blend of the two Cheese was perfect. Very good recipe for Pizza Bread

 

 

 
I made this for the first time a while back and love it for a side to go with any dish! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! The Pizza Bread and Buffalo Roasted Cauliflower not my normal dinner but one delicious change! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

Buffalo Roasted Cauliflower

 

 

Ingredients:

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

 

 

Directions:
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans

February 5, 2014 at 6:27 PM | Posted in fish, vegetables, Zatarain's | Leave a comment
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Today’s Menu: Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans

 

 

 
The forecast called for a Winter Weather Alert and they were right, unfortunately! It started off as freezing rain, a good 2 hours of it. That was mixed with bursts of snow and then followed by snow throughout the night and early morning. We ended up with a little over 6″, so I guess it could have worse. More to come over the weekend again! Our neighbor used his snow blower and scraper to get what he could off the driveway and then I was able to get out and salt it real good. Looking out the window this afternoon, it was a shoveling party up and down the street. For dinner nothing but good things! I prepared Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans.

 

 

Blacken Grouper  Buffalo Cauliflower 005
I had found another package of the Gulf Coast Grouper in the freezer so I laid that in the fridge to thaw overnight. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. I started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated I added my Grouper. Cooked it about 4 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. The Zatarain’s Seasonings are perfect for any Seafood.

 

 

 
For one side dish I made more of the Buffalo Roasted Cauliflower. I made this for the first time a while back and couldn’t wait to have it again! To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.

 

 

 
Then for the other side dish I heated up a cn of Del Monte Cut Green Beans, I can never have enough of Green Beans! I also had a slice of Klosterman Wheat Bread. For dessert my Mom had prepared some Fried Apples for her and Dad this morning for their Breakfast, so I get the leftovers! Fried Apples are easy to make, Mom uses Brown Sugar Splenda, but none taste as good as Mom can make!

 

 

 
Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

 

http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html

Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus

January 28, 2014 at 6:23 PM | Posted in fish, salmon, vegetables | 2 Comments
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Today’s Menu: Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus

 

Walnut Crusted Salmon Buffalo Cauliflower 001

 

 

One cold morning here at the homestead this morning! The temperature was a minus 12 then with the wind chill it was around minus 25, Brrrrr! But the wind gradually died down and the Sun came out and it reached 8 degrees! Not much but we’ll take it. I did get out today and got some gas, while it’s a bit cheaper, then to the bank, and off to Kroger to pick up some items for my Mom. It was cold but it felt great just to get out. for dinner tonight I prepared Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus.

 

 

 

 

Walnut Crusted Salmon 002
I came across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine. I had purchased the Salmon from Kroger, they had the Atlantic Salmon on sale so I had loaded up on it. I had it froze so I laid it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillets, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs form. transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor, and I have a new favorite Salmon recipe.

 

 

 
For one side I made some Buffalo Roasted Cauliflower. I seen this on the food network and couldn’t wait to give it a try! Growing up I would never eat Cauliflower and now I love it. This recipe comes a web site that I follow, Closet Cooking. A fantastic site that’s packed with great recipes and cooking tips. To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link.

 

 

 

Then I had some fresh Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post also. For dessert later a Jello Sugarless Double Chocolate Pudding.

 

 

 
Walnut-Crusted Salmon Recipe
Ingredients
4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme
Directions
Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
http://www.tasteofhome.com/recipes/walnut-crusted-salmon

 

 

 

Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g
http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html

 

 

 
Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese
METHOD
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

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