Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN

April 10, 2019 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 and EGGPLANT PARMESAN. Made using either Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage. Eggplant Parmesan healthier and taken to a new flavor level with addition Buffalo! This is just another of the delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Along with all the recipes you can also purchase any of the Wild Idea Products. Enjoy and Make 2019 a Healthy One!

BUFFALO and EGGPLANT PARMESAN
I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8).

Ingredients:

3 – eggplants, sliced

2 – tablespoons olive oil

1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 – tablespoons garlic, chopped

1 – onion, chopped

2 – teaspoon salt

1 – tablespoon black pepper

1 – tablespoon oregano

28 – ounces Italian style stewed tomatoes, chopped

8 – ounces fresh mozzarella, sliced

1 – cup fresh basil, julienned

4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 – Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
* Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

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“Meatless Monday” Recipe of the Week – Eggplant “Parmigiana” Wisconsin-Style

February 11, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Parmigiana” Wisconsin-Style. Eggplant Parmigiana made using Wisconsin Aged Asiago Cheese and Wisconsin Fresh Mozzarella Cheese. The Asiago will be giving it a taste like you’ve never had on your Eggplant Parmigiana! The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Eggplant “Parmigiana” Wisconsin-Style

Recipe Ingredients:
1 1/2 cups freshly grated Wisconsin Aged Asiago Cheese (about 4 ounces)
1/4 cup dry bread crumbs
1/2 cup extra virgin olive oil – divided use
1 eggplant (about 24 ounces) cut crosswise in 16 thin (3/16-inch thick) slices
Kosher or sea salt and freshly ground black pepper to taste
2 1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
8 ounces Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced 3/16-inch thick

Cooking Directions:
1 – In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
2 – Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3 – Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
4 – Preheat oven to 425°F (220°C).
5 – In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks.
6 – Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Makes 4 servings.

*If made ahead and refrigerated, reduce oven temperature to 375°F (190°C). and bake 25 minutes.
https://www.cooksrecipes.com/mless/eggplant_parmigiana_wisconsin-style_recipe.html

Healthy Arugula Recipes

January 10, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Arugula Recipes. Delicious and Healthy Arugula Recipes like; Arugula Salad with Grilled Eggplant, Grilled Lime Chicken and Steak with Herb and Arugula Salad, and Smoky Steak Salad with Arugula and Oranges. Find these Delicious Recipes and more all at the EatingWell website. Also you subscribe to the EaingWell Magazine. Each issue is packed with recipes and healthy tips. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

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

Arugula Salad with Grilled Eggplant
Grilled eggplant slices topped with goat cheese and pine nuts are served on a bed of spinach and arugula with a homemade, chunky tomato sauce……..

Grilled Lime Chicken and Steak with Herb and Arugula Salad
This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you’ll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight…….

Smoky Steak Salad with Arugula and Oranges
This elegant salad pairs a simple seared flank steak with a bright citrus dressing and creamy goat cheese.

* Click the link below to get all the Healthy Arugula Recipes
http://www.eatingwell.com/recipes/21664/ingredients/vegetables/greens/arugula/

“Meatless Monday” Recipe of the Week -Vegetable Paella

December 17, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is -Vegetable Paella. A Vegetarian version of the Spanish Dish Paella. Some of the ingredients that make up this dish are; White Rice, Spanish Onion, Saffron, Carrot, Eggplant, Zucchini, and more! It’s another delicious recipe from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines, so check it out today! Enjoy and Eat healthy in 2018 and the upcoming year! https://www.cooksrecipes.com/index.html

Vegetable Paella

A hearty and flavorful vegetarian version of the classic Spanish dish.

Recipe Ingredients:
1 large Spanish onion, finely chopped
2 cups long-grain white rice
4 cups vegetable stock
1 large pinch saffron
1 medium carrot, sliced
2 medium celery sticks, sliced
8 plum tomatoes, quartered
1 medium green bell pepper, chopped
1 small eggplant, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
10 garlic cloves, finely minced
3 tablespoons olive oil
1 cup fresh or frozen peas
Salt and freshly ground black pepper to taste

Cooking Directions:
1 – In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice and cook for a few more minutes. Add the vegetable stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat and set aside.
2 – In a separate pan, steam the carrot and celery until slightly tender, about 5 minutes. Remove the celery and carrot, reserving the water.
In a large bowl, toss the carrot, celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and ground black pepper. Transfer vegetables to a lightly greased baking sheet and place in the oven at 450°F (230°C). Roast the vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400°F (205°C).
3 – Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are just tender.
4 – Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/vegetable-paella-recipe.html

Healthy Grilled Eggplant Recipes

August 22, 2018 at 5:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Grilled Eggplant Recipes. Delicious and Healthy Grilled Eggplant Recipes like; Grilled Vegetable Burritos, Grilled Vegetable Platter, and Grilled Eggplant Panini. Find these recipes and more at the EatingWell website. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Grilled Eggplant Recipes
Find healthy, delicious grilled eggplant recipes, from the food and nutrition experts at EatingWell.

Grilled Vegetable Burritos
Whole-grain tortillas are filled with grilled vegetables, quickly returned to the grill and then served with a fresh cilantro pesto………..

Grilled Vegetable Platter
This veggie platter is a perfect side dish for any gathering. Vegetables like asparagus, mushrooms, Japanese eggplant and fennel are marinated and then grilled to perfection……

Grilled Eggplant Panini
Grilled eggplant is one of life’s simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!……..

* Click the link below to get all the Healthy Grilled Eggplant Recipes
http://www.eatingwell.com/recipes/20792/cooking-methods-styles/bbq-grilling/vegetables/eggplant/

Diabetic Dish of the Week – BEEF STEAK AND ROASTED VEGETABLE SALAD

August 7, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BEEF STEAK AND ROASTED VEGETABLE SALAD. Made using either beef top loin steaks or four beef tenderloin steaks. Have your Dinner in one delicious and healthy Salad! The recipe comes from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site besides all the Diabetic Friendly Recipes you can find tips on Diabetes Management and Diabetes News. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BEEF STEAK AND ROASTED VEGETABLE SALAD
Ingredients

2 beef top loin steaks or four beef tenderloin steaks, cut 1 inch thick
8 cups torn salad greens
3/4 cup Italian dressing

Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary leaves

Directions

1 – Heat oven to 425F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
2 – Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove; let stand 10 minutes.
3 – Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 418
Fat: 24 grams
Saturated Fat: 4 grams
Fiber: 8.7 grams
Sodium: 849 milligrams
Cholesterol: 56 milligrams
Protein: 3 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/beef-steak-and-roasted-vegetable-salad

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

January 29, 2018 at 6:08 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won’t miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site’s, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!

 

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Healthy Greens Recipes

January 2, 2018 at 6:32 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Greens Recipes. Delicious and Healthy Greens Recipes like; Greek Salad Nachos, Slow-Cooker Vegetable Soup, and Eggplant Lasagna Rolls. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Greens Recipes
Find healthy, delicious greens recipes including arugula, chard, watercress and endive recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Greek Salad Nachos
This vegetarian nacho recipe is a fun combination of two favorites—nachos and Greek salad. It uses whole-grain pita chips instead of the tortilla chips used in traditional nacho recipes, and it’s loaded with the classic fresh vegetables in Greek salad as well as creamy hummus and salty feta cheese. And it doesn’t even need the oven! Easily doubled, this makes a great appetizer or light dinner……..

Slow-Cooker Vegetable Soup
Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it’s an easy way to eat more vegetables……

Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling……

 

* Click the link below to get all the Healthy Greens Recipes
http://www.eatingwell.com/recipes/19305/ingredients/vegetables/greens/

“Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna

August 7, 2017 at 5:32 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna. Lasagna made healthier by using sliced eggplant instead of pasta noodles. Thank you to Angie G. for passing this recipe along.

Roasted Eggplant Lasagna

Ingredients
1 large eggplant, peeled and cut into 1/4-inch slices
sea salt to taste
2 tablespoons extra light olive oil, or as needed
1 (16 ounce) container low fat ricotta cheese
2 cups shredded reduced fat Italian cheese blend
1 egg or 1/4 cup Egg Beater’s egg substitute
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices reduced calorie mozzarella cheese

Directions
1 – Preheat oven to 450 degrees F (230 degrees C).
2 – Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3 – Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4 – Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5 – Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6 – Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

“Meatless Monday” Recipe of the Week – Polenta Stacks

June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

 

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html

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