Healthy Whole Chicken Recipes

August 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Whole Chicken Recipes. Delicious and Healthy Whole Chicken Recipes with recipes like; Basic Whole Roast Chicken, Chicken Baked over Mushroom Dressing, and Chicken with Garlic Galore. Find these recipes and more all at the EatingWell website. Plus you can subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Whole Chicken Recipes
Juicy on the inside and crisp on the outside–Is there anything better than a whole roasted chicken? It’s an easy and beautiful main dish for entertaining or a great tool for meal prep–just roast once to eat all week. Plus, these healthy recipes have almost half the amount of sodium of a grocery story rotisserie chicken.

Basic Whole Roast Chicken
This roasted chicken recipe may be the most useful recipe you’ll ever find. It’s a meal on its own or the start of any recipe that calls for cooked chicken—perfect for meal-prepping lunches or dinners to have throughout the week……………..

Chicken Baked over Mushroom Dressing
Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night……………..

Chicken with Garlic Galore
Garlic gets sweet and mellow when roasted in this recipe. Squeeze the cloves from their skin, and eat with the chicken or spread on bread………..

* Click the link below to get all the Healthy Whole Chicken Recipes
http://www.eatingwell.com/recipes/22528/ingredients/meat-poultry/chicken/whole/

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Baked Salmon w/ Roasted Asparagus

July 24, 2019 at 6:40 PM | Posted in salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

To start this beautiful morning off I Scrambled a couple of Eggs. I topped them with a sprinkle of Sargento Off the Block Sharp Cheddar Cheese and some Ortega Chipotle Taco Sauce, I love that Sauce! Then I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and a cup of Bigelow Decaf Green Tea. What a beautiful morning out there today. I went out to get the morning papers and the was rising in the East and what a picture! Pink, Yellow, Orange, Red and Blue had the morning sky lit up! After Breakfast I went to Walmart for a couple of items and stopped by McDonald’s and picked up Breakfast for Mom. Got the cart out of the shed and did some work around the yard. Washed down the Deck and Ramp and did some work around the outside. 78 degrees and mostly sunny outside, and no humidity again! For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

 

I purchased a package of North Atlantic Salmon from Meijer and had it in the freezer. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

 

 


To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 8 minutes, and done. Excellent Salmon!

 

 

 

 

 


For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious! For Dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 


Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

Kitchen Hint of the Day!

January 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Put back the Salt Shaker and………

When a savory dish needs a little kick, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.

Wild Idea Buffalo Recipe of the Week -BUFFALO-GIRL’S BEST CHOCOLATE CAKE

December 12, 2018 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-GIRL’S BEST CHOCOLATE CAKE. Besides all the delicious and healthy Buffalo Recipes on the Wild Idea Buffalo website (http://wildideabuffalo.com/) you’ll also find Side Dishes and Desserts, like this week’s recipe! You can always order any of the Wild Idea Products at the Wild Idea Buffalo website. Have your cake and eat it too! Enjoy and Happy Holidays!

BUFFALO-GIRL’S BEST CHOCOLATE CAKE
If you love chocolate and you love cake, you’ll love this recipe. Dark, dense, moist and lick-your-plate-delicious (if plate licking is allowed in your house). This one’s a keeper for the recipe box.
Ingredients:

6 – tablespoons salted butter
2 – oz. bitter chocolate
12 – oz. semi-sweet chocolate
6 – tablespoons cocoa powder
1 – cup + 2 tablespoons sugar
½ cup water
½ – cup milk

2 – tablespoons rum
1½ -teaspoon vanilla
5 – eggs

¾ – cup + 2 tablespoons flour
¾ – teaspoon baking powder
¾ – teaspoon baking soda
½ – teaspoon salt
¼ – cup vegetable oil

Butter
Wax paper
Water

Preparation:

1 – Preheat oven to 350°. Place a rack in the middle of the oven and one on the bottom. Place a pan of water on the lowest rack.
2 – In a saucepan over low heat, add the first seven ingredients and allow them to melt, stirring occasionally.
3 – Transfer melted ingredients to a mixing bowl. On medium speed, add rum, vanilla and the eggs, one at a time, mixing well after each before adding the other.
4 – Add the remaining ingredients in the order listed, mixing well to ensure all ingredients are incorporated, stopping and scraping the bottom of the bowl a couple of times.
5 – Butter two 8” round cake pans with butter and line the bottom with a circle of wax paper. Buttering the top of the wax paper too.
6 – Divide batter into cake pans. Tap the pan bottom on the counter top a few times to remove any air bubbles. Place the pans in the oven and bake for about 35 minutes.
7 – Remove cakes from the oven and run a knife around the edge of the cake. Invert onto racks that are lined with a piece of wax paper, tapping the bottom of the pan to release cakes. Allow the cakes to completely cool.
8 – Frost with Sour Cream Ganache, recipe follows.

  • Sour Cream GanacheA perfect not-too -sweet, chocolate frosting with just the right amount of tang!Ingredients:
    24 – ounces semi-sweet chocolate, broken in bits or use chips
    2 – tablespoons butter
    16 – ounces sour cream, at room temperature.
    1 – teaspoon vanillaPreparation:

    1 – In double boiler, melt chocolate with butter.
    2 – Place sour cream in a glass bowl and microwave for about 20 seconds.
    3 – Whisk in melt chocolate and stir until well incorporated.
    4 – Whisk in vanilla.
    5 – Let the ganache rest until it has set up a bit for ease in frosting cakes. *Or, you can pour over cakes if you prefer less frosting.

  • https://wildideabuffalo.com/blogs/recipes/buffalo-girls-best-chocolate-cake

Kitchen Hint of the Day!

September 29, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Broccoli………..

When buying broccoli avoid broccoli that the florets have yellow patches and where the stem ends are dried or cracked.

Kitchen Hint of the Day!

July 10, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Bone-in or boneless Chops when grilling………

I always try to use a Thicker Chop when preparing Pork Chops. Center-cut pork chops are more tender and turn out to be a juicy grilled pork chop. Thicker pork chops also prevent overcooking, which will lead to dry, not moist, grilled pork chops. Go Big!

Healthy Bison Recipes

May 29, 2018 at 5:01 AM | Posted in bison, Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Bison Recipes. Delicious and Healthy Bison Recipes like; Green Chile Bison Burger, Mexican Bison Stew, and Guinness-Marinated Bison Steak Sandwiches. If you’ve never tried Bison you are in for a treat! I switched from using Beef to using Bison back in 2007, and I’m healthier for it! Using Bison or Buffalo, I save myself Calories, Carbs, and Fat. Which is important for me being in a wheelchair and having Diabetes 2. So check all these Delicious and Healthy Bison Recipes out at the EatingWell site! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

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

Green Chile Bison Burger
Take a trip to the Southwest with this juicy green-chile cheeseburger made with rich-tasting ground bison. You could make these with freshly roasted green chiles, but canned green chiles, which you can find near other Mexican food in most supermarkets, keep this recipe a snap to make when you’re in a hurry. Serve with a sliced tomato salad…………

Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas………..

Guinness-Marinated Bison Steak Sandwiches
This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red onion……….

* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans

May 25, 2018 at 5:14 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans

 

 

 

Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning cup of Bigelow Decaf Green Tea. 83 degrees and sunny out today, another beautiful day out there! After Breakfast I went to Menard’s to their Garden Center. I needed a of Peat Moss, Weed Killer Spray, 3 small plant pots, and a bag of Dirt. Later after Lunch I went with Mom to see Dad. So glad we moved him to this new place, so much better! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans.

 

Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them and I’m having one of them for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

Then for another side I prepared a small can of Delmonte Cut Green Beans. Just empty the can into a small sauce pan and heat until heated through. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 


16 OZ. HANGING TENDER STEAK

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Healthy Chicken Pasta Recipes

May 23, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Pasta Recipes. Delicious and Healthy Chicken Pasta Recipes like; Buffalo Chicken Grain Bowl, One-Pot Greek Pasta, and Cacciatore-Style Chicken. Find these recipes and much more at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Chicken Pasta Recipes
Find healthy, delicious chicken pasta recipes, from the food and nutrition experts at EatingWell.

Buffalo Chicken Grain Bowl
Get the flavors of spicy Buffalo chicken wings, without frying, in this nutritious couscous bowl loaded with protein and crisp veggies……….

One-Pot Greek Pasta
A little bit of Sunday meal prep goes a long way in this one-dish Mediterranean pasta recipe. The pasta is cooked ahead of time and stored in the fridge to use for meals all week, but any leftover cooked pasta you have on hand will do. Chicken sausage with feta is especially good in this recipe…………

Cacciatore-Style Chicken
Cacciatore is Italian for hunter. This slow-cooker chicken is prepared hunter-style—with onions, mushrooms, tomatoes, and herbs………

* Click the link below to get all the Healthy Chicken Pasta Recipes
http://www.eatingwell.com/recipes/17930/ingredients/meat-poultry/chicken/main-dish/chicken-pasta/

Turkey Strawberry Salad SUNDAY

April 29, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I came across this recipe from the Jennie – O Turkey website, Turkey Strawberry Salad. Made using JENNIE-O® Turkey Breast Roast along with Spinach, Strawberries, Walnuts and more. Check the Jennie – O site to see all their delicious and healthy recipes! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Strawberry Salad
Fresh berries and lean protein make this flavorful spinach salad the ultimate summer recipe. Perfect for a picnic, brunch or weeknight dinner and ready in under thirty minutes!

INGREDIENTS
2 cups fresh strawberries, divided
1 tablespoon honey
2 tablespoons balsamic vinegar
¼ teaspoon coarsely cracked pepper
¼ cup olive oil
1 (10-ounce) package fresh mixed greens or baby spinach
8 ounces JENNIE-O® Turkey Breast Roast, sliced
½ cup walnuts pieces, toasted

DIRECTIONS
1) Place 1 cup strawberries in blender. Cut remaining strawberries in half and reserve to garnish salad. Add honey, balsamic vinegar and coarsely cracked pepper to strawberries in blender; blend until smooth. Slowly drizzle in oil and blend to emulsify.
2) In large bowl, toss mixed greens with desired amount of strawberry dressing and divide among 4 serving plates. Top with turkey and remaining strawberries and sprinkle with toasted walnuts.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 22g
Carbohydrates 18g
Fiber 5g
Sugars 12g
Fat 19g
Cholesterol 40mg
Sodium 850mg
Saturated Fat 2g
https://www.jennieo.com/recipes/61-turkey-strawberry-salad

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