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

October 7, 2020 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 CASSEROLE. To make this dish you’ll be needing Wild Idea Premium Ground Buffalo, Eggplants, Olive Oil, Garlic, Onion, Salt, Black Pepper Oregano, Italian Style Stewed Tomatoes, Mozzarella Cheese, Fresh Basil, Grated Parmesan Cheese, and Panko Style Bread Crumbs. You can find this recipe and purchase the Wild Idea Buffalo Premium Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN CASSEROLE
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.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Healthy Eggplant Recipes

August 11, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Eggplant Recipes. Find some Delicious and Healthy Eggplant Recipes with recipes including Easy Eggplant Stir-Fry, Low-Carb Eggplant Pizzas, and Open-Face Eggplant Parmesan Sandwiches. Enjoy that Eggplant! 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 2020! http://www.eatingwell.com/

Healthy Eggplant Recipes
Find healthy, delicious eggplant recipes including baked, roasted, grilled and stuffed eggplant. Healthier recipes, from the food and nutrition experts at EatingWell.

Easy Eggplant Stir-Fry
This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place……………………………

Low-Carb Eggplant Pizzas
These eggplant pizzas have all the classic flavors of a real pizza without all the carbs. Opt for spicy Italian sausage if you like the heat! Serve these mini pizzas with a green salad on the side to complete the meal………………………………….

Open-Face Eggplant Parmesan Sandwiches
This cheeseburger and eggplant Parm fusion recipe is a winning combination. Breaded eggplant slices are topped with marinara sauce, mozzarella cheese, and a delicious grilled lean beef burger–it’s American classic meets Italian restaurant favorite! To make it a complete meal, serve with spaghetti with a side of steamed vegetables…………………………..

* Click the link below to get all the Healthy Eggplant Recipes
http://www.eatingwell.com/recipes/19301/ingredients/vegetables/eggplant/

(Meatless Monday) Healthy Vegetarian BBQ and Grilling Recipes

May 25, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian BBQ and Grilling Recipes. Delicious and Healthy Vegetarian BBQ and Grilling Recipes with recipes including Summer Vegetable Gnocchi Salad, Summer Vegetable Gnocchi Salad, and Grilled Eggplant and Tomatoes with Polenta. 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 2020! http://www.eatingwell.com/

Healthy Vegetarian BBQ and Grilling Recipes
Find healthy, delicious grilled vegetarian BBQ recipes, from the food and nutrition experts at EatingWell.

Summer Vegetable Gnocchi Salad
This riff on pasta salad is best served warm while the gnocchi are nice and tender. Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe………………………..

Grilled Eggplant and Tomatoes with Polenta
The sweet flavor and plump flesh of ripe tomatoes are a natural fit with the silky texture that eggplant gets from grilling. You can get the same effect by broiling the eggplant for about 4 minutes per side. Serve over creamy polenta for an easy healthy dinner, or swap in whole-wheat pasta for the polenta for a faster weeknight supper…………………………………….

Grilled Corn on the Cob with Pesto Butter
If Mexican street corn took a trip to Genoa, it might come back slathered in pesto butter like this grilled corn on the cob recipe. This Italian flair works because the flavors of basil and Parmesan have a natural affinity with corn…………………………………….

* Click the link below to get all the Healthy Vegetarian BBQ and Grilling Recipes
http://www.eatingwell.com/recipes/18562/lifestyle-diets/vegetarian/bbq-grilling-recipes/

Healthy Bison Recipes

May 20, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bison Recipes. Find Delicious and Healthy Bison Recipes with recipes like Indian-Spiced Stuffed Eggplant, Mexican Bison Stew, and Red Curry Bison Short Ribs with Baby Bok Choy. So 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 2020! http://www.eatingwell.com/

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

Indian-Spiced Stuffed Eggplant
Lots of Indian spices flavor these stuffed eggplants. They can be a complete meal, but if you are feeling extra energetic, make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice, yogurt salad and some Indian breads. As a side dish, plan on one-quarter of an eggplant per person………………………………..

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……………………………

Red Curry Bison Short Ribs with Baby Bok Choy
Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat. Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet. If you have time, prepare this dish through Step 2 a day ahead–the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice…………………………………

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

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

January 29, 2020 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 CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo and the Wild Idea Italian Buffalo Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. http://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN CASSEROLE

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.Wild Idea
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.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Kitchen Hint of the Day!

December 27, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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A little about Eggplant…….

Eggplant has a unique taste and texture making it an ideal ingredient in a variety of dishes. Eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins.

Healthy Fall Recipes

October 2, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fall Recipes. Delicious and Healthy Fall Recipes with recipes including Gnocchi with Bacon and Creamy Pumpkin Sauce, Southwestern Sweet Potato Stew, and Italian-Style Stuffed Eggplant. You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

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

Gnocchi with Bacon and Creamy Pumpkin Sauce
Get into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one—it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi—one of our favorite convenience products—is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin—another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes……………………

Southwestern Sweet Potato Stew
This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours………………………

Italian-Style Stuffed Eggplant
Two favorite Italian dishes—lasagna and eggplant Parm—are rolled into one in this stuffed vegetable recipe…………………..

* Click the link below to get all the Healthy Fall Recipes
http://www.eatingwell.com/recipes/18318/seasonal/fall/

Healthy Vegetarian Recipes

August 20, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian Recipes. Delicious and Healthy Vegetarian Recipes with recipes including; Apple Ricotta Pancakes, Greek Spinach Pie Calzone, and Slow-Cooker Vegetable Stew.Find these recipes and more all at the EatingWell website. Plus you subscribe to the EatingWell Magazine. Each issue packed with Healthy and Delicious Recipes and Healthy Living Tips and Ideas. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

 

Healthy Vegetarian Recipes

Find healthy, delicious vegetarian recipes including vegetarian breakfasts, lunches and dinners. Healthier Recipes, from the food and nutrition experts at EatingWell.

Apple Ricotta Pancakes
These healthy apple pancakes puff to perfection thanks to the right combination of ingredients, including a mixture of double-acting baking powder and baking soda (using both ensures the batter will spread out evenly and rise well). Ricotta cheese makes pancakes moister than using milk alone, and it packs nearly four times more protein than whole milk. Walnut oil is full of healthy fats and has a rich, nutty flavor, and white whole-wheat flour packs in more fiber than all-purpose flour. A bit of buttermilk adds a nice tang to these flapjacks. All in all, it adds up to a healthy breakfast that’s sure to impress…………………..

Greek Spinach Pie Calzone
This spinach pie-inspired calzone is stuffed with the traditional spanakopita filling, but is made with prepared pizza dough so it’s much easier than making pies with phyllo. Serve this easy calzone recipe for a weeknight dinner, or slice them and serve as part of a casual party spread…….

Slow-Cooker Vegetable Stew
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner…………

* Clickthe link below to get all the Healthy Vegetarian Recipes
http://www.eatingwell.com/recipes/18005/lifestyle-diets/vegetarian/

Sunday’s Chicken Dinner Recipe – MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

July 14, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT. Sunday Dinner Moroccan Style! Using Sunday’s Chicken Dinner Recipe along with Spices, Eggplant, Zucchini, Onion, Garlic, Tomatoes, and Green Olives. The recipe is from the Diabetic Gourmet Magazine website which is home to a huge selection of Diabetic Friendly Recipes for any Meal or Occasion so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

Ingredients

1-1/2 to 2 pounds chicken leg quarters
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 small eggplant, cut into 1/2-inch dice
1 medium zucchini, cut into 1/2-inch dice
1 small onion, diced
2 cloves garlic, minced
1/4 cup white wine or water
1 (14.5 ounce) can diced tomatoes with juices
1/4 cup pimento-stuffed green olives, roughly chopped
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons parsley, minced

Directions

1 – In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.
2 – Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.
3 – Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170F.
4 – To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

NOTES:
The word ragout refers to a main dish, French-style stew. It is typically hearty and features well-seasoned meat or fish, often stewed along with vegetables. This is a very flavorful ragout which features chicken, eggplant, zucchini, tomatoes and olives.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 20 grams
Saturated Fat: 4 grams
Fiber: 6 grams
Sodium: 900 milligrams
Protein: 28 grams
Carbohydrates: 17 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipe/moroccan-chicken-with-eggplant-zucchini-ragout

“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

May 27, 2019 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 – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Make 2019 a Healthy One. https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/diabetic-recipe/penne-with-roasted-eggplant-and-savory-mushroom-ragout

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