Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans

October 8, 2018 at 5:29 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans




I picked up some Glier’s Turkey Goetta at Kroger the other day. I hadn’t had Goetta in a while and was really looking forward to having some! So for Breakfast this morning I sliced off a couple of patties for the Goetta and I prepared some Simply Potatoes Shredded Hash Browns and toasted a slice of Healthy Life Whole Grain Bread. As always the Goetta was incredible! It fries up so good and the Turkey Goetta I use has fewer calories and carbs than the regular Goetta. Love this stuff! Also had a cup of Bigelow Decaf Green Tea. Another Summer like day out there today. Mostly sunny, 90 degrees, and humid. Cleaned the house, dusted and ran the sweeper. Then did some work outside, getting a bit humid to do a lot. For Dinner tonight I prepared a Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans.


I prepared one of my favorite cuts of Steak, the always tender Wild Idea Buffalo Terris Major Steak. I started by brushing it lightly with Extra Light Olive Oil and then Seasoning it with McCormick Grinder Sea Salt and Grinder Peppercorn Medley. I had the Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans.





To prepare it I’m using a Cast iron Skillet that I sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat and also turned the oven on to 400 degrees. With the Steak Seasoned and Skillet heated i added the Steak to the Cast Iron. Cooked it about 1 1/2 minutes a side and then put into the oven to finish. That’s a reason I love using Cast Iron Skillets, from the stove to the oven! I want to get it to 145 degree internal temperature. Then I pulled it out of the oven and let it set for 5 minutes, to finish cooking and let that delicious juice return to the Steak. Came out a perfect medium rare, moist and delicious!


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



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




For a side I heated up the leftover Del Monte Cut Green Beans leftover from last night’s meal. Just put them in a bowl and heated them up in the microwave, doesn’t get much easier than that! Love them Green Beans! Then I also baked a loaf of Bakehouse Garlic Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.







Wild Idea Buffalo 8 oz. Terres Major Fillet

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.

Salmon Pesto Pasta and Baked Garlic Loaf Bread

June 17, 2018 at 5:09 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, salmon | Leave a comment
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Today’s Menu: Salmon Pesto Pasta and Baked Garlic Loaf Bread



For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom. Mom went on to Church and I went to the Cemetary to put flowers on Dad’s Grave for Father’s Day. Happy Father’s Day to all the Dad’s out there! I decided to take a ride over to our old house in Ross, Ohio. When we left Ross back in the early 80’s it was just starting to grow. And now it’s still growing! A ton of changes compared to how it was back then. Still a beautiful small town though! Back home did a couple of loads of laundry and did a little cleaning outside. But it is hot and humid out. 99 degrees and a heat index well over 100 degrees today. For Dinner tonight I prepared a Salmon Pesto Pasta and Baked Garlic Loaf Bread.


A section of the Jungle Jim’s Deli

This recipe was inspired by a recipe I came across on a WordPress Blog (The Cooking Diaries) and it sounded and looked delicious. Plus it looked light and fresh, which is how I like hot weather dishes! I needed a few items to make the dish so I went to Jungle Jim’s International Market yesterday. They are the only store in area anymore that carries the Ronzoni Smart or Ronzoni Healthy Harvest Pasta Products. I love shopping at Jungle Jim’s! They carry Anything and Everything, I’m serious! You could spend an entire day in there. The Deli, Produce, and Seafood Departments are my favorites.




So to make the Dish I’ll need; 1 can Pink Salmon (Fresh or Canned), Extra Light Olive Oil, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Lemon Juice, Ronzoni Garden Delight Trio Italiano Pasta, Sliced Black Olives, a few small Anchovy Slices in Olive Oil, Kraft Reduced Fat Grated Parmesan Cheese, and 1 tube Just Add Basil Pesto. I added a few Ingredients and dropped an Ingredient from the original recipe, the original recipe and the web link are at the end of the post.



To prepare it; I first made my Pasta. Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients and fold in everything including the can of Pink Salmon. You can warm the Salmon if you prefer before adding it. Put the Pasta Salad in a large plastic bowl with a lid and set it in the fridge until your ready to use it.





The Pasta, Salmon, and Pest went great together! Everything tasted light and fresh. Excellent Dish. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.






Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf


The Cooking Diaries

Salmon Pesto Pasta
-1/3 pound salmon

-1 tsp olive oil

-1 tsp seasoning salt

-1/3 cup frozen or fresh peas

-pinch of salt and pepper

-a few squeezes of lemon juice (1-2 tsp)

-1/2 cup pesto

-1 1/2 cups rotini pasta

-shredded parmesan for toppings

1 – Cook pasta according to directions while doing the following steps.
2 – Heat oil in a pan on medium heat. Salt salmon with seasoning salt.
3.Add salmon skin side up and let cook for 3 minutes (salmon will look golden). Flip and cook on other side for 3 more minutes (skin will crisp up).
4 – Remove salmon and break it up (removing the skin).
5 – Add peas to same pan and a little bit of water (to cover the peas). Cook for 3-5 minutes and add some salt.
6 – Drain peas and add salmon back to pan. pour cooked and drained pasta into pan along with pessto and mix well. it’s okay to add more pesto if you think it needs more too!
7 – Squeeze lemon over the top and serve. Enjoy!



Parmesan Gnocchi and Baked French Bread

April 12, 2017 at 4:58 PM | Posted in Uncategorized | Leave a comment
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Today’s Menu: Parmesan Gnocchi and Baked French Bread




I just had a cup of Bigelow Decaf Green Tea for Breakfast. I guess I’m kind of burned out on Breakfast this morning. 68 degrees and mostly sunny today. Good day to finish up some yard work. I got the cart out and started on the yard work. I love getting out and do what I can from the cart. Really miss getting out and doing all the yard work. I had worked for a lawn service many years ago out of high school. But I do what I can from the wheelchair or cart. Had everything done so I took the cart for a ride around the neighborhood. For Dinner tonight I prepared Parmesan Gnocchi and Baked French Bread.



I prepared the Three Bridges Parmesan Gnocchi. I came across this at Meijer a while back. It had turned out so good I purchased another package of it. It’s fresh Potato Gnocchi blended with aged Parmesan Cheese. It comes in a sealed plastic box already seasoned with the Parmesan Cheese.




To prepare I used a medium size pot, sprayed it with Pam Cooking Spray. Filled it half way with water and heated it on high till it started to boil and reduced the heat to gentle boil and added the Gnocchi. Cooking it for 3 minutes, stirring often. Removed it from the heat and drained the water. Put it in a large bowl and added a 1/2 tablespoon of Light Olive Oil and added a shake of Kraft Reduced Fat Grated Parmesan Cheese and tossed it in the bowl. A Pesto Sauce would be good but Pestos are high in calories and carbs so I stuck with Olive Oil and Kraft Reduced Fat Grated Parmesan Cheese. I’ll be buying more of this. I also baked a loaf of Pillsbury French Bread. For Dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.






Three Bridges Parmesan Gnocchi

Tender pillows of potato gnocchi blended with aged Parmesan cheese. By Pasta Prima. Inspired foods. 100% natural. Minimally processed, no artificial ingredients. No artificial flavors, colors and no preservatives. We care. http://www.threebridges.com. We do our part to care for the Earth through the purchase and on-site generation of certified renewable energy. Please visit http://www.threebridges.com for more information. Made in the USA.


Nutrition Facts
Serving Size 1 cup
Servings Per Container about 3
Amount Per Serving
Calories From Fat 60 Calories 240
% Daily Value
11%Total Fat 7.0 g
18% Saturated Fat 3.5 g
Trans Fat 0.0 g
35%Cholesterol 105 mg
28%Sodium 680 mg
10%Total Carbohydrate 31 g
8% Dietary Fiber 2 g
Sugars 1 g
Protein 24% 12 g

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