Wild Idea Buffalo Recipe of the Week – GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER

July 28, 2021 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 – GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER. This one is made using the Wild Idea Keto Burger. You’ll be using the Wild Idea Keto Burger along with the ingredients of Olive Oil, Salt, Pepper, Green Chili or Poblano Pepper, Cheddar Cheese, Avocados, and Cilantro Lime Butter. No Buns needed for this recipe! You can find this recipe and purchase all the Wild Idea Buffalo Products along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER
Lose your buns with Jill’s fork and knife keto burger recipe!
Burger Ingredients: (per serving)

1 – 4oz. or 8oz. Wild Idea Keto Burger
1 – teaspoon olive oil
salt and pepper
1 – green chili or poblano pepper, roasted peeled and seeded
1 – oz. jack or cheddar cheese, sliced
avocado slices
Cilantro Lime butter

Preparation:

1 – Rub the pre-portioned burger with a little olive oil and season with salt and pepper.
2 – In a large, heavy skillet over medium high heat add the prepped burger to the pan, nestling it up against the edge of the pan.
3 – Turn the burger every minute, keeping the uncooked edge nestled to the side. Cook 4 oz. burgers for about two minutes each side and the 8 oz. burgers about 3 minutes each side for medium rare.
4 – During the last minute of the burger cooking, add the roasted pepper to the pan and heat for about 15 seconds on each side. Place the heated roasted chilies on top of the burger and top with the cheese.
5 – Transfer the burger to a plate and tent with foil. Let rest for three minutes before eating.
6 – To serve, place a scoop of the pureed cauliflower in the center of a plate. Top with the Green Chili Cheese Keto Burger and garnish with avocado slices, chopped tomato and drizzle with cilantro lime butter! So good!

Pureed Cauliflower with Cilantro Lime Butter

Ingredients:

1 – head cauliflower, flowerets removed
1 – teaspoon salt
Cilantro Lime Butter
pepper

Preparation:

1 – In a pot bring a quart of water to a boil.
2 – Add the salt and the cauliflower, cover and cook until tender. About 8 minutes.
3 – Drain the water from the cauliflower and return the pan with the cauliflower back to the stove over low heat for about 7 minutes. Stir occasionally to keep the cauliflower from browning. This process helps pull some of the extra moisture away.
4 – Remove from the heat and mash the cauliflower with a potato masher. Transfer the cauliflower then to a food processor.
5 – Add 1 to 2 tablespoons of the cilantro lime butter and puree.
6 – Season with black pepper to taste. Reheat if needed.

Cilantro Lime Butter

Ingredients:

1 – stick butter
1 – lime, juiced
1 – head cilantro leaves, washed and dried
*Optional – a pinch of cayenne pepper

Preparation: Melt the butter and transfer the melted butter to smoothie blender. Add the lime juice and cilantro. Blend on high until incorporated. Season with a pinch of cayenne. Leave at room temperature, stirring occasionally to keep ingredients incorporated. Or serve hot.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/green-chili-cheese-keto-burger-with-cilantro-lime-butter-pureed-cauliflower

 

 

Wild Idea KETO BURGER 1 LB.
NEW KETO-LICIOUS BURGERS!
Lose your buns with our fork & knife Keto Burgers to eat clean & get lean! Our keto-licious, pre-portioned Burgers are a 20% fat to 80% lean ratio, giving our 100% grass-fed/grass-finished meat a more subtle and buttery flavor. Available in 4 – 4 oz. patties or 2 – 8 oz. patties.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/keto-burger?variant=21340074082387

“Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar

July 12, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar. To make this week’s recipe some of the ingredients you’ll be needing are Chopped Pecans, Sweet Potato, Onion, Frozen Spinach, Cheddar Cheese, Yellow Squash, Jar Roasted Red Pepper, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Georgia Pecan Vegetable Torte with Cheddar
A meatless main-course dish, this torte is a mosaic of vegetable flavors and colors, enriched with layers of cheese and pecan. Serve it warm or at room temperature with a simple green salad.

Recipe Ingredients:
3/4 cup chopped pecans – divided use
1 large sweet potato (approximately 12 ounces)
Salt and ground black pepper
1 teaspoon vegetable oil
1 large onion, thinly sliced (not separated into rings)
2 (10-ounces each) packages frozen chopped spinach, thawed
6 ounces shredded cheddar cheese flavored with chives (about 1 1/2 cups) – divided use
2 medium (5-ounces each) yellow squash
1/4 teaspoon dried basil
1 (12-ounce) jar roasted red pepper, drained, sliced and cleaned

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Oil the bottom and sides of a 9-inch springform pan.
2 – Peel the sweet potato and slice crosswise into 1/4-inch thick rounds. Arrange the sweet potato in overlapping layers in bottom of pan, sprinkling lightly with salt and ground black pepper. Cover pan with foil and bake 20 minutes.
3 – Meanwhile, heat the oil in a skillet and sauté onion until tender; set aside. Drain the spinach and squeeze in a colander to remove excess liquid. Combine spinach, 1 cup cheese, salt and ground black pepper to taste and mix well; set aside.
4 – Uncover pan and spread spinach mixture evenly on top of sweet potato layer; sprinkle with 1/4 cup pecans.
5 – Slice the yellow squash crosswise into very thin (about 1/8-inch thick) rounds and layer in pan alternating with the onion.
6 – Top with 1/4 cup pecans and 1/4 cup cheese, the basil, salt and ground black pepper. Arrange red pepper pieces in a single layer on top.
7 – Place pan on a rimmed baking sheet and press down on torte with the back of a metal spatula to squeeze out any remaining excess liquid. Drain the liquid, brush the red pepper layer lightly with oil and bake torte on top of baking sheet 20 minutes.
8 – Sprinkle torte with remaining 1/4 cup cheese and pecans and bake 6 to 8 minutes longer or until cheese melts and pecans are lightly toasted.
9 – Cool at least 15 minutes.
10 – To serve, run a thin knife around the inside edge of pan to loosen torte. Remove sides of pan and cut into wedges to serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 330; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 30mg; Total Carbs: 30g; Fiber: 7g; Protein: 13g; Sodium: 266mg.
https://www.cooksrecipes.com/mless/georgia_pecan_vegetable_torte_with_cheddar_recipe.html

Wild Idea Buffalo Recipe of the Week – DAKOTA TACOS “INDIAN TACOS”  

June 30, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is, DAKOTA TACOS “INDIAN TACOS”. To make this week’s recipe you’ll be needing Fry Bread, Recipes, Spices, Tacos, Wild Idea Ground Buffalo Meat, Zesty Sour Cream Dressing, and Cheddar Cheese. Your Tacos to the next level of flavor! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021!   https://wildideabuffalo.com/

DAKOTA TACOS “INDIAN TACOS”
My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

Taco Ingredients:
1 – pound Wild Idea Ground Buffalo Meat
1 – small onion, chopped
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
2 – cups lettuce leaves, or chopped lettuce
1 – cup grated cheddar cheese
Zesty Sour Cream Dressing, recipe below

Preparation:

1) Measure all spice ingredients, and set aside.

2) In a sauté pan over medium high heat, heat the olive oil.

3) Add the chopped onion and crumble in the ground buffalo.

4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir.

5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready.

6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy!

 

Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each.
Ingredients:
2 – cups unbleached organic flour, plus a half cup more for handling and rolling out
2 – teaspoon baking soda
¼ – teaspoon salt
½ – cup 2% milk
½ cup club soda
3 – cups coconut oil
Preparation:

1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate.

2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky.

3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin.

4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon.

5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve.

*Fry Bread is best served soon after cooking, or while still warm.

Zesty Sour Cream Dressing

Ingredients:
¾ – cup sour cream
2 – tablespoons fresh squeezed lime juice
2 – tablespoons canned, roasted, peeled green chilies with juice, puréed
¼ – teaspoon cayenne pepper, optional or to taste
salt to taste
Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
https://wildideabuffalo.com/blogs/recipes/dakota-tacos-indian-tacos

One of America’s Favorites – Cincinnati Chili

June 28, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A Cincinnati chili 4-way garnished with oyster crackers

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs (“coneys”); both dishes were developed by Macedonian immigrant restaurateurs in the 1920s. In 2013, Smithsonian named it one of the “20 Most Iconic Foods in America”. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavors and serving methods, which for Cincinnati chili more resemble Greek pasta sauces and the spiced-meat hot dog topping sauces seen in other parts of the United States.

Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, clove, cumin, chili powder, bay leaf, and in some home recipes unsweetened dark chocolate in a soupy consistency. The most popular order is a ‘three-way’, which adds shredded cheddar cheese to the chili-topped spaghetti (‘two-way’), while serving it ‘four-‘ or ‘five-ways’ comes from addition of chopped onions and/or beans. Dishes are often served with oyster crackers and a mild hot sauce. Cincinnati chili is almost never served or eaten by the bowl.

While served in many local restaurants, it is most often associated with the over 250 independent and chain “chili parlors” (restaurants specializing in Cincinnati chili) found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, Florida, and the Middle East. The dish is the Cincinnati area’s best-known regional food.

Skyline Chili location in Cincinnati

Cincinnati chili originated with immigrant restaurateurs from Macedonia who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Ethnic Macedonians Tom and John Kiradjieff immigrated from the town of Hrupishta (today’s Argos Orestiko in Greece), fleeing the Balkan Wars, ethnic rivalries, and bigotry, in 1921. They began serving a “stew with traditional Mediterranean spices” as a topping for hot dogs which they called “coneys” in 1922 at their hot dog stand located next to a burlesque theater called the Empress, which they named their business after. Tom Kiradjieff used the sauce to modify a traditional Greek dish, speculated to have been pastitsio, moussaka or saltsa kima to come up with a dish he called chili spaghetti. He first developed a recipe calling for the spaghetti to be cooked in the chili but changed his method in response to customer requests and began serving the sauce as a topping, eventually adding grated cheese as a topping for both the chili spaghetti and the coneys, also in response to customer requests.

To make ordering more efficient, the brothers created the “way” system of ordering. The style has since been copied and modified by many other restaurant proprietors, often fellow Greek and Macedonian immigrants who had worked at Empress restaurants before leaving to open their own chili parlors, often following the business model to the point of locating their restaurants adjacent to theaters.

Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started Skyline Chili. In 1965, four brothers named Daoud, immigrants from Jordan, bought a restaurant called Hamburger Heaven from a former Empress employee. They noticed that the Cincinnati chili was outselling the hamburgers on their menu and changed the restaurant’s name to Gold Star Chili. As of 2015, Skyline (over 130 locations) and Gold Star (89 locations) were the largest Cincinnati chili parlor chains, while Empress had only two remaining locations, down from over a dozen during the chain’s most successful period.

Gold Star Chili restaurant interior

Besides Empress, Skyline, and Gold Star, there are also smaller chains such as Dixie Chili and Deli and numerous independents including the acclaimed Camp Washington Chili. Other independents include Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, Chili Time, Orlando based Cincinnati Chili Company, and the Blue Jay Restaurant, in all totalling more than 250 chili parlors. In 1985 one of the founders of Gold Star Chili, Fahid Daoud, returned to Jordan, where he opened his own parlor, called Chili House. Outside of Jordan, Chili House as of 2020 had locations in Iran, Iraq, Libya, Oman, Palestine, Turkey and Qatar.

In addition to the chili parlors, some version of Cincinnati chili is commonly served at many local restaurants. Arnold’s Bar and Grill, the oldest bar in the city, serves a vegetarian “Cincy Lentils” dish ordered in “ways.” Melt Eclectic Cafe offers a vegan 3-way. For Restaurant Week 2018, a local mixologist developed a cocktail called “Manhattan Skyline,” a Cincinnati chili-flavored whiskey cocktail.

The history of Cincinnati chili shares many factors in common with the apparently independent but simultaneous development of the Coney Island hot dog in other areas of the United States. “Virtually all” were developed by Greek or Macedonian immigrants who passed through Ellis Island as they fled the fallout from the Balkan Wars in the first two decades of the twentieth century.

Partially eaten 5-way from Skyline, garnished with oyster crackers

Raw ground beef is crumbled in water and/or stock, tomato paste and seasonings are added, and the mixture is brought to a boil and then simmered for several hours to form a thin meat sauce. Many recipes call for an overnight chill in the refrigerator to allow for easy skimming of fat and to allow flavors to develop, then reheating to serve. Typical proportions are 2 pounds of ground beef to 4 cups of water and 6 oz tomato paste to make 8 servings.

Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, shredded cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Customers order a:

* Two-way: spaghetti topped with chili (also called “chili spaghetti”)
* Three-way: spaghetti, chili, and cheese
* Four-way onion: spaghetti, chili, onions, and cheese
* Four-way bean: spaghetti, chili, beans, and cheese
* Five-way: spaghetti, chili, beans, onions, and cheese
small oval white plate with cheese coney showing bun, hot dog, sauce, and shredded cheese
Skyline cheese coney (hot dog topped with Cincinnati-style chili, mustard, onions, and a heap of shredded cheese)

Skyline cheese coney (hot dog topped with Cincinnati-style chili, mustard, onions, and a heap of shredded cheese)

* Some chili parlors will also serve the dish “inverted”: cheese on the bottom, so that it melts. Some restaurants, among them Skyline and Gold Star, do not use the term “four-way bean”, instead using the term “four-way” to denote a three-way plus the customer’s choice of onions or beans. Some restaurants may add extra ingredients to the way system; for example, Dixie Chili offers a “six-way”, which adds chopped garlic to a five-way. Cincinnati chili is also used as a hot dog topping to make a “coney”, a regional variation on the Coney Island chili dog, which is topped with shredded cheddar cheese to make a “cheese coney”. The standard coney also includes mustard and chopped onion. The “three-way” and the cheese coney are the most popular orders.

Very few customers order a bowl of plain chili. Most chili parlors do not offer plain chili as a regular menu item. Polly Campbell, former food editor of The Cincinnati Enquirer, calls ordering a bowl of chili, “Ridiculous. Would you order a bowl of spaghetti sauce? Because that’s what you’re doing.”

Serving and eating
Ways and coneys are traditionally served in a shallow oval bowl. Oyster crackers are usually served with Cincinnati chili,[9] and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table. Locals eat Cincinnati chili as if it were a casserole, cutting each bite with the side of the fork instead of twirling the noodles.

 

Healthy Turkey Burger Recipes

June 15, 2021 at 6:01 AM | Posted in Eating Well, ground turkey | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Turkey Burger Recipes. Find some always Delicious and Healthy Turkey Burger Recipes with recipes including Mushroom-Swiss Turkey Burgers, Cranberry and Herb Turkey Burgers, and Mozzarella-Stuffed Turkey Burgers. 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/

Mushroom-Swiss Turkey Burgers
In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!………

Cranberry and Herb Turkey Burgers
Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup……..

Mozzarella-Stuffed Turkey Burgers
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems………..

* Click the link below to get all the Healthy Turkey Burger Recipes
https://www.eatingwell.com/recipes/18906/ingredients/meat-poultry/turkey/main-dish/burger/

Arby’s Side Salad

June 13, 2021 at 6:57 PM | Posted in salad | Leave a comment
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Today’s Menu: Arby’s Side Salad

It’s just too miserable outside to do too much of anything. 95 degrees, humid and those darn Cicadas are everywhere. It all adds up to not a very big appetite. So I went to Arby’s and picked me and Mom up a couple of Side Salads. It comes with Shredded Cheddar Cheese, Diced Tomato, Iceberg and Leaf Lettuce, and Marzetti Buttermilk Ranch Dressing. I switched dressing when I got it home and used Kraft Classic Catalina Lite Dressing. Take Care all!

Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS

June 9, 2021 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 Buffalo Chili Dogs. To make this week’s Delicious Recipe you’ll be needing Wild Idea Buffalo Hot Dogs, Wild Idea Buffalo Chili (recipe included), Cheddar Cheese, Hot Dog Buns, Olive Oil, Wild Idea Premium Ground Buffalo, and Spices. Hello Summertime! You can find this recipe and purchase the Wild Idea Buffalo Hot Dogs along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO CHILI DOGS
Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients (Serves 6 to 8):

1 – package Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ – cups cheddar cheese, shredded
6 – hot dog buns (whole wheat or whole grain, best)
1 – tablespoon olive oil
Optional toppings: pickled jalapeños, raw onion or your favorite extra

Preparations:

1 – Preheat inside gas grill to 550°. (Set half of the grill on high and the other half on low).
2 – Place hot dogs over hot side of grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling, brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown about 2 minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (cheese will melt on its own, or use small torch if you would like to lightly brown). Serve with optional toppings and a lot of napkins!

4-Bean Bison Chili

Ingredients (Serves 10 to 12):

2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
2 – tablespoons fresh garlic, chopped
2 – tablespoons cumin
2½ – tablespoons chili powder
½ – tablespoon oregano
½ – tablespoon thyme
2 – teaspoons coriander
½ – teaspoon each smoked paprika and cayenne
1 – tablespoon black pepper
2 – teaspoons salt
1 – quart stewed tomatoes
1 – quart tomato sauce
8 – golden pepperoncini, diced + juices
1 – 15 oz. can each: butter beans, black beans, kidney beans and pinto beans, (drained – but not rinsed)
1 – lemon, juiced
2 – cups water

Preparations:
1 – Mix all dry spices together.
2 – In heavy stew pot, over medium high heat, heat olive oil.
3 – Add buffalo meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
4 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5 – Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Serve with Cheesy Jalapeño Corn Bread (recipe included upon request with purchase).
Chili freezes nicely. Portion out and freeze for a quick meal at a later date.
https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

“Meatless Monday” Recipe of the Week – Veggie Taco Salad

May 31, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients needed are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. 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/

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans

Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g
https://diabeticgourmet.com/diabetic-recipes/veggie-taco-salad

Diabetic Dish of the Week – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

April 27, 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 a Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. To prepare this week’s Recipe you’ll be needing Asparagus, Fat Free Reduced Sodium Chicken Broth, Red Bell Pepper, Garlic, Dried Parsley, Black Pepper, Boneless Skinless Chicken Breasts, Reduced Fat Cheddar Cheese, and Corn Relish. The Dish is 189 calories and 3 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 2021! https://www.diabetesselfmanagement.com/

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics
Asparagus is packed with vitamins and minerals that have health benefits ranging from fighting bloating to aiding in weight loss to helping prevent urinary tract infections. Take advantage of this nutritious and delicious veggie, now in peak season, with our filling and low-carb entrée!

Ingredients

20 asparagus spears (about 2 bunches)
2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Directions
Yield: 4 servings
Serving size: 1 stuffed chicken breast

1 – Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 – While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 – Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 – Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Nutrition Facts Per Serving:
Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asparagus-cheddar-stuffed-chicken-breasts/

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.
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Jennie – O Turkey Recipe of the Week – Turkey Sausage and Sassy Scrambled Eggs

March 5, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 3 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Sausage and Sassy Scrambled Eggs. Made using one of my favorites the JENNIE-O® Lean Turkey Breakfast Sausage Links. These links are so good and always taste so fresh! You’ll also be needing; Butter, Egg Substitute, Bell Peppers, Green Onions, Hot Pepper Sauce, and Shredded Cheddar Cheese. No one will skip Breakfast with this recipe! 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 2021! https://www.jennieo.com/

Turkey Sausage and Sassy Scrambled Eggs
Spice up your breakfast or brunch with this carb-conscious Mexican recipe. Fluffy scrambled eggs mixed with fresh green onion and bell peppers pairs perfectly with savory lean turkey sausage.
Total Time 30 Minutes
Serving Size 5 Servings

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 tablespoons butter
2½ cups egg substitute or 10 eggs
½ cup diced red bell pepper
½ cup diced green onions
¾ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese

DIRECTIONS
1) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

2) Place links on hot skillet. Turn occasionally and cook approximately 12 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer in the middle and ends of links.

3) Meanwhile, in large skillet over medium-high heat melt butter. In medium bowl, beat together eggs, bell pepper, green onions and hot pepper sauce. Pour into skillet. Cook 3 minutes or until eggs are set; stirring occasionally.

4) Sprinkle with cheese and stir to combine. Serve with sausages.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 17g
Carbohydrates 2g
Fiber 1g
Sugars 1g
Fat 14g
Cholesterol 75mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/turkey-sausage-sassy-scrambled-eggs/

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