Wild Idea Buffalo Recipe of the Week – SHORT RIB, FENNEL, SQUASH and SWEET POTATO STEW

March 30, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week ‘s Wild Idea Buffalo Recipe of the Week is a SHORT RIB, FENNEL, SQUASH and SWEET POTATO STEW. To make this Delicious Recipe some of the ingredients you’ll be needing are Wild Idea Buffalo Short Ribs, Garlic Cloves, Fennel Bulbs, Tomatoes, Chicken Stock, Sweet Potatoes, Butternut Squash, Coconut Milk, Spinach, Spices and more! Enjoy the Stew! 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/

SHORT RIB, FENNEL, SQUASH and SWEET POTATO STEW
When I read the title of this recipe for Eintopf, a German name for a one pot stew in the New York Times, I was intrigued. Although all the ingredients are some of my favorites, I fell in love at fennel. My approach to other people’s recipes is to use them as a guide and then change them up to your likening without (mostly) changing the technique. My rendition is not a Eintopf, as it requires one pan & one pot, made of course with Buffalo Short Ribs and a whole lot more vegetables. You can get the original NYT recipe here. And, even though we are in Spring, you will love the season-less flavors, and the vegetables could easily be switched up. Carrots, peas or cauliflower might be good….

Ingredients: (serves 6 to 8 based on hunger level)

1 – 3 lb. package of Wild Idea Buffalo Short Ribs
1 – tablespoon salt
1 – tablespoon olive oil
1 – onion, chopped
6 – garlic cloves, smashed and peeled
1 – fennel bulb & tender greens, trimmed, halved & sliced thin (reserve fronds for garnish)
3 – teaspoons fennel seeds, crushed
1½ – teaspoons ground turmeric
1 – teaspoon coarse black pepper + more to taste
1 – 28-ounce can whole peeled tomatoes
4 – cups chicken stock
2 – sweet potatoes or yams, peeled and cut into pieces
½ – butternut squash, seeds removed, peeled and cut into pieces
2 – 13½ -ounce cans full-fat coconut milk
1 – teaspoon coarse black pepper + more to taste
1 – 1-inch piece fresh ginger, peeled and grated
4 – cups spinach, chopped

Preparation:

1 – Place oven rack in the center and preheat the oven to 500°. Rinse ribs, and pat dry with a paper towel. Cut the ribs in between the bones, place on a baking sheet and rub with salt. Brown the ribs for 10 to 15 minutes in the pre-heated oven. Remove & reduce oven temperature to 350°.
2 – While the ribs are browning, in a heavy pot over medium high heat, add the olive oil, onions, garlic, sliced fennel and dry seasonings and sauté until tender, about 10 minutes.
3 – Stir in the tomatoes and smash the tomatoes with the back of your spoon. Add chicken stock and bring to a full boil.
4 – Place the browned rib sections into the pot, pushing into the liquid. Cover and place in the oven and braise for 2.5 hours.
5 – Remove the pot from the oven and increase the heat to 375°.
6 – Stir in the coconut milk and fresh ginger, and add the yams, squash. Cover the pot and return to the oven for about 45 minute or until vegetables are tender and the meat is falling off the bone.
7 – Remove from the oven and stir in the chopped spinach.
8 – Season to taste, garnish with fennel fronds and serve with warm crusty bread or naan.
https://wildideabuffalo.com/blogs/recipes/short-rib-fennel-squash-sweet-potato-stew

 

 

 

WILD IDEA BUFFALO BBQ SHORT RIB STRIPS
The short ribs are perfect for a slow braise or low-heat smoky BBQ. Cut from the rib and plate primal, this cut is considered meatier than many of the other rib cuts. Available in a 3 lb. package (4 BBQ Strips).
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-bbq-short-rib-strips

Diabetic Side Dish of the Week – Winter Squash Risotto SUNDAY

January 30, 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 a Winter Squash Risotto. To make this week’s Dish you’ll be needing Olive Oil, Butternut Squash, Shallot, Paprika, Dried Thyme, Salt, Pepper, Arborio Rice, Dry White Wine, Reduced Sodium Vegetable Broth, and Grated Parmesan Cheese. 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/

Winter Squash Risotto
Just omit the cheese to make this quick and easy risotto recipe dairy free!

Ingredients
2 tablespoons olive oil
1 small butternut squash or medium delicata squash, peeled and cut into 1-inch pieces (about 2 cups)
1 large shallot or small onion, finely chopped
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked arborio rice
1/4 cup dry white wine (optional)
4 to 5 cups hot reduced-sodium vegetable broth
1/2 cup grated Parmesan or Romano cheese

Directions
Yield: 4 to 6 servings

1 – Heat oil in large nonstick skillet over medium heat. Add squash; cook and stir 3 minutes. Add shallot; cook and stir 3 to 4 minutes or until squash is almost tender. Stir in paprika, thyme, salt, and pepper. Add rice; stir to coat.

2 – Add wine, if desired; cook and stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring frequently until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, about 20 to 25 minutes.

3 – Sprinkle with cheese just before serving. (For a dairy-free risotto, omit the cheese, or replace it with a dairy-free version.)

Nutrition Information:
Calories: 228 calories, Carbohydrates: 35 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 573 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/winter-squash-risotto/

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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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Healthy Risotto Recipes

January 30, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Risotto Recipes. Find some Delicious and Healthy Risotto Recipes with recipes including Mushroom-Cauliflower Risotto, Quick Risotto with Shrimp, Corn and Edamame, and Butternut Squash Risotto with Mascarpone. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Risotto Recipes
Find healthy, delicious risotto recipes, from the food and nutrition experts at EatingWell.

Mushroom-Cauliflower Risotto
Easy homemade cauliflower rice stands in for regular rice in this healthy vegetable-based risotto, lowering both the calories and carbs in this traditionally starchy dish. To make this a vegetarian meal, use vegetable broth instead of chicken broth……

Quick Risotto with Shrimp, Corn and Edamame
In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and Parmesan just at the end of cooking……

Butternut Squash Risotto with Mascarpone
Pureed squash and mascarpone make this risotto extra-luscious. You’ll have more squash puree than you need for the risotto—incorporate the leftovers into a batch of lasagna or stir a spoonful into your morning bowl of oatmeal……

* Click the link below to get all the Healthy Risotto Recipes
https://www.eatingwell.com/recipes/20601/main-dishes/grains/risotto/

Jennie – O Turkey Recipe of the Week – Comforting Paleo Ground Turkey Soup

January 7, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Comforting Paleo Ground Turkey Soup. To make this week’s recipe you’ll be needing Olive Oil, Garlic, JENNIE-O® Extra Lean Ground Turkey Breast, Seasoning, Butternut Squash, Chicken Broth, Paleo Pasta Noodles, and more! 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/

Comforting Paleo Ground Turkey Soup
Keep it clean with this quick, comforting, and paleo Ground Turkey Soup. Cubed butternut squash, baby spinach, and paleo pasta are sure to delight your guests.

Total Time – 30 minutes
Serving Size – Makes 6 Servings

Ingredients
1 – tablespoon olive oil or ghee
1 – tablespoon garlic, minced
1 – small sweet yellow onion, diced
1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 – teaspoon kosher salt
2 – stalks celery, sliced
2 – large carrots, diced
3 – cups cubed butternut squash
6 – cups chicken broth
1 – tablespoon lemon juice
3 – handfuls baby spinach leaves
8 – ounces paleo pasta noodles, cooked and drained

Directions
1 – In large pot over medium-high heat add olive oil; swirl to coat. Add garlic. Cook 1 minute or until fragrant. Add onions. Cook 2 minutes or until translucent.

2 – Add turkey. Cook, stirring 5 to 7 minutes or until cooked through. Season with salt. Stir in celery, carrots and butternut squash. Cook 5 minutes. Add broth and lemon juice.

3 – Reduce heat. Cover and simmer 8 to 10 minutes or until squash is tender.

4 – To serve, stir in spinach leaves and cooked pasta.

5 – Kitchen tip: Adding paleo pasta to individual servings instead of the whole pot of soup is a great way to keep the pasta in shape. Try storing the cooked pasta separately if there are leftovers.

Nutrition
Calories – 329
Protein – 31.6g
Carbohydrates – 36.2g
Fiber – 8.5g
Sugars – 5g
Fat – 5.8g
Cholesterol – 48.1mg
Sodium – 243.6mg
Saturated Fat – 0.7g
https://www.jennieo.com/recipes/comforting-paleo-ground-turkey-soup/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE

December 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE. To make this recipe some of the ingredients you’ll be needing are Wild Rice, Sliced Almonds, Onion, Low Sodium Chicken Broth, Butternut Squash, Granny Smith Apples, Spices, Herbs, and more! There’s 110 calories and 13 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Recipe for Butternut Squash and Apple Soup with Toasted Almonds and Wild Rice from our Soups and Chowders recipe section.

Ingredients

2 cups water (500 mL)
1/2 cup wild rice (125 mL)
1/2 cup sliced almonds (125 mL)
1 1/2 Tbsp canola oil (20 mL)
1 cup chopped onion (250 mL)
2 cups low-sodium chicken broth (500 mL)
2 cups water (500 mL)
1-3 lb (0.5 – 1.5kg) Butternut Squash, peeled and flesh cut into 1-inch (2.5 cm) cubes to yield 8 cups (2 L)
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional (2 mL)
1/2 tsp nutmeg (2 mL)

Directions

1 – In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
2 – In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
3 – In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
4 – Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp (15 mL) toasted almonds.

Recipe Yield: Yield: 12 servings.

Serving Size: 1 cup (250 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Fiber: 4 grams
Sodium: 115 milligrams
Protein: 3 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-and-apple-soup-with-toasted-almonds-and-wild-rice

Diabetic Dish of the Week – Orange-Glazed Pork Chops With Butternut Squash and Cranberries

October 26, 2021 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 an Orange-Glazed Pork Chops With Butternut Squash and Cranberries. To make this week’s Dish you’ll be needing Olive Oil, Butternut Squash, Orange Juice, Reduced Sugar Orange Marmalade, Dried Cranberries, Boneless Center Cut Pork Chops, Salt, and Black Pepper. 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 2021! https://www.diabetesselfmanagement.com/

Orange-Glazed Pork Chops With Butternut Squash and Cranberries
Get in a fall frame of mind with this delightfully colorful dinner, featuring the seasonal flavors of butter squash and juicy cranberries!

Ingredients
2 teaspoons olive oil
3 cups cubed peeled butternut squash
1/4 cup orange juice
4 tablespoons reduced-sugar orange marmalade, divided
1/4 cup dried cranberries
4 boneless center-cut pork chops (about 1/4 pound each), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 pork chop with 1/2 cup squash mixture

1. Heat oil in large nonstick skillet over medium heat. Add squash; cook, covered, stirring occasionally, 15 minutes, or until tender. Stir in orange juice, 2 tablespoons orange marmalade, and cranberries. Cook, uncovered, 1 minute, or until almost all liquid evaporates.

2. Meanwhile, heat large heavy skillet over medium-high heat. Sprinkle pork chops with salt and pepper; cook 3 to 4 minutes per side, or until barely pink in center (155°F).

3. Add remaining 2 tablespoons marmalade; as marmalade melts, turn chops until coated. Serve pork with squash.

Nutrition Information:
Calories: 265 calories, Carbohydrates: 23 g, Protein: 26 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 209 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/orange-glazed-pork-chops-with-butternut-squash-cranberries/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

Healthy Squash Recipes

September 25, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Squash Recipes. Find some Delicious and Healthy Squash Recipes with recipes including Four-Bean and Pumpkin Chili, Spaghetti Squash Casserole, and Lemon Zucchini Bread. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Squash Recipes
Find healthy, delicious squash recipes including butternut, acorn, spaghetti and yellow squash. Healthier recipes, from the food and nutrition experts at EatingWell.

Four-Bean and Pumpkin Chili
This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste…………

Spaghetti Squash Casserole
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping………….

Lemon Zucchini Bread
This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It’s just sweet enough to satisfy a craving without giving you a sugar crash………….

 

* Click the link below to get all the Healthy Squash Recipes
https://www.eatingwell.com/recipes/19318/ingredients/vegetables/squash/

APPLE AND SQUASH BAKE

September 12, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for an APPLE AND SQUASH BAKE. A perfect Fall Dish using both Apples and Butternut Squash. To make this Dish you’ll be needing Granulated Splenda No Calorie Sweetener, Molasses, Light Butter, All Purpose Flour, Salt, Granulated Mace, Butternut Squash, and Large Apples. The Dish is only 120 calories and 20 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

APPLE AND SQUASH BAKE
This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.
Yield: 8 servings
Serving Size: 3/4 cup squash and apple bake

Ingredients

1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash – peeled, seeded, and cut into
1/2 inch slices
2 large apples – cored, and cut into 1/2 inch slices

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 30
Protein: 2 g
Sodium: 340 mg
Cholesterol: 10 mg
Fat: 3.5 g
Saturated Fat: 2 g
Dietary Fiber: 4 g
Sugars: 9 g
Carbohydrates: 24 g
https://diabeticgourmet.com/articles/10-diabetic-friendly-apple-recipes-to-celebrate-autumn/

Cumin Spiced Pork Tenderloin w/ Roasted Butternut Squash and Golden Hominy

July 6, 2021 at 10:29 PM | Posted in pork tenderloin | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/Roasted Butternut Squash and Golden Hominy

 

Started the day off with a couple of toasted slices of Aunt Millie’s Live Carb Smart Wheat Bread that I topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. 94 degrees, humid and partly cloudy out today. After Breakfast I went to Kroger for a few items. Stopped by Wendy’s and picked up Breakfast for Mom. Same thing going on here. I watered the plants and got a little yard work in before the heat and humidity set in for the day. After Lunch I laid down for a while. I had a bad headache today, I believe it was due to my allergies. So for Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Roasted Butternut Squash and Golden Hominy.

 

I had not had a Pork Tenderloin in a while so I purchased one of the the Simple Truth Pork Tenderloin from Kroger the other day, just over 1 1/2 lbs. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoon Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

Pork Tenderloin


Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

 

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

May 29, 2021 at 6:54 PM | Posted in pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

 

To start my morning off I toasted a couple of slices of Aunt Millie’s Live Carb Smart Wheat Bread that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Big change in our weather today! High of 52 degrees with a wind chill that kept it in the 40’s all day. Took it slow today my back was giving me problems today. Spent most of the day just lying down with a heating pad. So for Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash, Mixed Chili Beans, and Baked Garlic Oval Loaf Bread. Mom loves this trio for Dinner!

 

I had the Chops in the freezer and laid them in the fridge overnight to thaw. To prepare my Chops I’ll need; The Cumin Spiced Rub which 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. To prepare it, preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to the pan; cook for 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

Then for one side I prepared some Roasted Butternut Squash, an easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these several times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I also baked a loaf of Garlic Oval Loaf Bread. For Dessert later a Jello Sugar Free Dark Cherry Jello Cup.

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

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