What You Need to Know About Fats

August 15, 2014 at 5:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Some great tips on What You Need to Know About Fats, from the Diabetic Living On Line website.

 

 

Diabetic living logo

What You Need to Know About Fats
In the past, eating low-fat seemed the way to go. Now experts say it’s fine to eat a bit more fat, but be sure to eat more good fats and less bad fats. We explain which fats fall into each category and why.

 
The Skinny on Fats
After some years of recommending that you rein in your fat-gram count to no more than about 30 percent of your calories, the current Dietary Guidelines for Americans, along with the Academy of Nutrition and Dietetics and the Institute of Medicine, recommend you get 20–35 percent of your total daily calories from fat. If you were to eat about 1,500 calories a day, that would equate to 33–58 grams of total fats per day. Each serving of fat or oil, such as a teaspoon of butter, mayonnaise, or salad dressing, is roughly 5 grams of fat. Keep in mind that some of the fat you eat comes from what you put in and on foods, while other fat comes from what’s already in foods, such as meats, cheeses, and dairy foods…….

 
GOOD FATS: Monounsaturated Fat – Extra Virgin Olive Oil
Olive oil is one of the richest sources of monounsaturated fat, which has long been known to help improve cholesterol levels and prevent cardiovascular disease. But that’s not all. Olive oil is also rich in antioxidants and other phytonutrients that may help fight inflammation, high blood pressure, and cancer……

 
* Click the link below to get all the tips

 
http://www.diabeticlivingonline.com/food-to-eat/nutrition/what-you-need-to-know-about-fats?sssdmh=dm17.752263&esrc=nwdlo080514

Kitchen Hint of the Day!

May 28, 2014 at 5:34 AM | Posted in Kitchen Hints | Leave a comment
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Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

May 23, 2014 at 5:19 PM | Posted in grilling, JB's Fatboy Sauces and Rub, pork chops, potatoes, vegetables | 1 Comment
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Today’s Menu: Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

 

 

Grilled Chops, Red Potatoes 004

Wow what a gorgeous day to start off the early Memorial Day Weekend! Sunny, not a cloud in the sky, and a high of 70 degrees. A perfect day! Went to Kroger for a few items for myself and my Mom and back home. Did a little price comparison update between Kroger and Walmart, more on the results later. Took the cart out for a while and went down to the lake. For dinner tonight it was Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes.

 

 

 

Grilled Chops, Red Potatoes 001
Fired the grill up for part of the meal. I had bought a package of Kroger Center Cut Pork Chops while at Kroger earlier, beautiful looking Chops! I seasoned the Chops with McCormick Grinder Sea Salt and Black Peppercorn, after seasoning I sprayed a light coat of Pam Cooking Spray on both sides of the Chops. I always do this when grilling to help the Meat not to stick on the grill grate. I grilled the Chops till a thermometer read 150 degrees, grilled about 4 1/2 minutes per side. I flipped them one time and after flipping them I brushed on some JB’s Haug Waush BBQ Sauce on them. JB’s is my favorite BBQ Sauce, it’s a flavorful and a nice thick sauce with several different kinds. The Chops came out moist and full of flavor!

 

 

 

Roasted Red Potatoes
Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Herb Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, Rubbed Sage, and 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.

 

 

 
With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Chops, Red Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

Buffalo Flat Iron Steak w/ Baked Potato and Green Beans

March 16, 2014 at 5:27 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Baked Potato and Green Beans

 

 

Buffalo Flat Iron Steak 005

 

 It’s been one cold and windy day out today, a high in the 30’s and wind chill in the teens. As for me I’m almost back up to 100% after the sinus infection fight. I’ll be able to get out and visit my Dad at the rehab center tomorrow, finally. He’s still real weak but making progress. For dinner tonight a Wild Idea Buffalo Cut I haven’t tried until tonight, the Wild Idea Buffalo 8 oz. Flat-Iron Steak. Dinner tonight I prepared a Buffalo Flat Iron Steak w/ Baked Potato and Green Beans.

 

 

 

Buffalo Flat Iron Steak 004
I had placed an order with Wild idea Buffalo a couple of weeks ago and had everything in the freezer. I had bought several Buffalo steaks and one being a Buffalo 8 oz. Flat-Iron Steak. I had plenty of Flat Iron Steaks (Beef) before but not a Buffalo Flat-Iron Steak until tonight! I left in the fridge overnight to thaw. It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center! I’m going to have to keep the Buffalo Flat Iron Steaks in stock also! This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat iron Beef can be tough, not the Wild Idea Buffalo Flat Irons.

 

 

 
For a side for the Steak I had a Baked Potato, that I topped with Sea Salt, Ground Black Pepper, and I Can’t Believe It’s Not Butter. I also heated up a small can of Del Monte Cut Green Beans and a slice of Klosterman Wheat Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn while watching The Amazing Race.

 

 

 

Wild Idea Buffalo Buffalo Flat Iron Steak

Wild Idea Buffalo 8 oz. Flat-Iron Steak
We carefully fillet our flat-irons from the upper blade of the chuck. A favorite on restaurant menus.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/flat-iron-steaks

Buffalo T-Bone Steak w/ Baked Potato and Kicked Up Chili Beans

February 18, 2014 at 6:10 PM | Posted in beans, potatoes, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Buffalo T-Bone Steak w/ Baked Potato and Kicked Up Chili Beans

 

 

 

Buffalo T Bone Steak 008

 

 Well our warm-up has started, about time! It was sunny with a high of around 45, that’s plus 45 not minus 45! It put a dent in all the snow and ice we have built up around here. They say 60 by Thursday but a chance for severe weather with it, heavy rains and high winds with a chance of tornadoes. Hopefully nothing too bad. For dinner tonight I prepared a Wild Idea Buffalo – Buffalo T-Bone Steak w/ Baked Potato and Kicked Up Chili Beans.

 

 
This is the last of the two Wild Idea Buffalo T – Bone Steaks I had in the freezer. They came in the Wild Idea Buffalo Holiday Package I had purchased back in December. I laid it in the fridge overnight to thaw. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, in a Cast Iron Grill Pan, in Canola Oil about 9 minutes or so, 5 minutes on one side and 4 1/2 on the other. Had to cook it a bit longer than normal, a very thick Steak. It came out a perfect medium rare and just bursting with incredible flavor! As any Wild Idea Buffalo cut, just a perfect piece of meat with incredible flavor! Topped it with a side of Sauteed Baby Bella Mushrooms and a spoonful of Daisy Reduced Sour Cream.

Buffalo T Bone Steak 003

 

For one side I had a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn, and I Can’t Believe It’s Not Butter. For my other side I prepared a Bean favorite of mine, Kicked Up Chili Beans. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

Wild Idea Buffalo T Bone Steak
Wild Idea Buffalo 16 oz. T-Bone Steak
Can’t make up your mind? Try the best of both: cut from the mid section of the New York and Tenderloin, conveniently cut into one juicy steak. Cut to 16 oz.

 

 

http://wildideabuffalo.com/

 

 

 

 
Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey Bacon or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard
Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and ….

January 24, 2014 at 6:21 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes

 

Bone In Buffalo Rib Eye 003

 
Another below zero morning to start the day, minus 7. The day didn’t warm up any at all, it may have hit the teens but the wind chill kept it around zero. Went to the store early this morning since I probably won’t be able to do it over the weekend due to more snow coming. After that I came home and I wanted to get this last snowfall off the driveway and salted before the next one comes in later tonight. Even in a wheelchair shoveling snow is a workout, and a pain the butt! Done for the day until dinner. For dinner I prepared a Wild Idea Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes.

 

 

Bone In Buffalo Rib Eye 004
This was my last Bone in Buffalo Ribeye Steak (Cowboy Steak). I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – T-Bone Buffalo Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. What a beautiful cut of meat the Ribeye are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 1/2 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 140 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal as the other one was, I’ll have the leftover for breakfast or lunch tomorrow. Thank you Wild Idea Buffalo!

 

 

 
For one side I had some Sauteed Baby Bella Mushrooms. Sateed in Extra Virgin Olive Oil and seasoned with Sea Salt, Dried Rosemary, Dried Thyme, Roasted Ground Cumin, and a 1/2 Pat of I Can’t Believe It’s Not Butter. Then I also heated a can of Del Monte Cut Green Beans with Potatoes. I also had a slice of Klosterman Wheat Bread. Great sides to go with one mouth-watering Bone in Buffalo Ribeye Steak. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.

 

 

Wild Idea Buffalo Bone In Ribeye Steak
Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.

 
http://wildideabuffalo.com/

 

 

 
Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style FlavorDel Monte Cut Green Beans and Potatoes

Del Monte’s tender blue lake green beans and hearty potatoes are grown in the best soils in America. Del Monte green beans and potatoes are harvested and packed at the peak of ripeness to capture delicious flavor and essential nutrients. Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor have a dash of sea salt and no artificial flavors. Brighten your plate with this easy side dish or add to soup, casseroles and salads.

Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor:
* Low fat
* With natural sea salt
* Kosher

 

Nutrition Facts
Del Monte – Cut Green Beans & Potatoes Drained
Servings: 1 1/2 Cup
Calories 30 Sodium 240 mg
Total Fat 0 g Potassium 160 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 6% Calcium 2%
Vitamin C 4% Iron 2%

8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Roasted Fingerling Potatoes,…

January 8, 2014 at 6:28 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Roasted Fingerling Potatoes, and Cauliflower with Cheese Sauce

 

Terris Major Buffalo Steak Cauliflower 004

 
Finally a break in the frigid temps! It’s been below zero for a few days and today the high was in the 20’s, beats minus 30! Helped getting the drive-way snow and ice-free and then ran a couple of errands for Mom. For dinner I prepared an 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Roasted Fingerling Potatoes, and Cauliflower with Cheese Sauce.

 

 

 
This is always the tenderest cut of Buffalo Steak I can find, and one of the most delicious cuts also! I pan fried it in Canola Oil about 4 minutes per side, which gives you a perfect medium rare! The steak is so tender with just an incredible flavor. As with all the Wild Idea Buffalo cuts it has a slight sweet taste and so tender a knife isn’t really needed! I topped it with some Sauteed Mushrooms. I’ve been using Green Giant Sliced Mushrooms. Really like these, nice taste and keeps so good in a jar. I sautéed them in Extra Virgin olive Oil and a pat of I Can’t Believe It’s not Butter and seasoned with Sea Salt, Ground Roasted Cumin, Parsley Flakes, and Dried Thyme.

 

 

 

For one side dish I sliced up some Fingerling Potatoes. Seasoned them with a pinch of Dill, Parsley Flakes, Sea Salt, and Pepper. I first washed them up, then sliced them, a light rub of Extra Virgin Olive Oil, and then seasoned them. Preheated the oven on 425 degrees and put them on a small cookie sheet pan and baked for about 25 minutes. I also heated up a box of Green Giant Cauliflower & Cheese Sauce, I love this Green Giant Cauliflower & Cheese Sauce! It comes frozen and in a microwavable bag. Just make a small slit in the bag and heat on high for 5 1/2 minutes. The Cauliflower comes out crisp and with the Cheese Sauce added delicious. I left the product description at the end of the post. I also had a slice of Klosterman Wheat Bread and a Diet Caffeine Free Diet Coke to drink. For dessert later a Del Monte No Sugar Peach Chunk Cup.

 

 

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande
Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

 

 

 

 
Green Giant Cauliflower & Cheese Sauce 10 oz.Green Giant Cauliflower2

 

Conveniently sized for smaller households in a wide variety of flavors. Picked at the peak of perfection. Endorsed by Weight Watchers: 1 PointsPlus value per serving. 50 calories per serving. Green Giant frozen vegetables are as nutritious as fresh! Several research studies show that freezing vegetables locks in important vitamins and stops the nutrient loss that can occur in fresh vegetables over time. Green Giant vegetables are frozen fast to lock in nutrients, so they’re as nutritious as fresh! 100% recycled paperboard. Exchanges: 1 vegetable, 1/2 fat. Carbohydrate Choices: 1/2. Endorsed by Weight Watchers®, and only a 1 PointsPlus™ value per serving! Product of Mexico.

Directions
Keep frozen. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Because microwaves and stove-tops vary, adjusting cook times and heat settings may be required. Refrigerate leftovers. Microwave: Recommended method. 1. Place pouch on microwavable plate. Cut small slit in center of pouch. 2. Microwave on High 4 to 5 minutes or until thoroughly heated. 3. Let stand 1 minute. Caution: Hot! Cut pouch open. Empty into serving dish; stir well. Stove-Top: Place unopened pouch in 3-quart saucepan of vigorously boiling water. Boil uncovered 22 minutes, turning pouch over after 11 minutes, until thoroughly heated. Caution: Hot! Cut pouch open. Empty into serving dish; stir well.

Nutrition Facts
Serving Size 1/2 Cup
Servings Per Container 3
Amount Per Serving
Calories 50Calories from Fat 20
% Daily Value*
Total Fat 2.5 G 4
Saturated Fat 1 G
5
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 410 Mg 17
Total Carbohydrate 6 G 2
Dietary Fiber 1 G
4
Sugars 2 G
Protein 2 G
Vitamin A 2
Vitamin C 25
Calcium 4

 
http://greengiant.com/pages/ProductDetail.aspx?ProductID=1

Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes,…

May 10, 2013 at 5:25 PM | Posted in Idahoan Potato Products, rice, scallops, Sea Salt, seafood | 2 Comments
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Today’s Menu: Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf

 

 

They confirmed today my Dad is coming home Saturday from the rehab center! He’s been gone for a while now it’s going to be nice to have him home. So for dinner tonight while at Kroger yesterday I purchased some Bay Scallops, which I haven’t had in years! For Dinner; Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf.

 

 

To prepare it I’ll need; 1 pound of Bay Sea Scallops, 2 teaspoons Cajun Seasoning, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Sea Bay Scallops Brown Rice 008Salt, Dash freshly Ground Peppercorn, 1 tablespoon Extra Virgin Olive Oil, and 2 teaspoons unsalted Butter. To prepare them is quick and easy first in a food storage bag, toss the scallops gently with the Zatarain’s Cajun Seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned and your done! The Zatarain’s Cajun Seasoning is fantastic on the Scallops, nice heat and seasoning but not overpowering where you can’t enjoy the flavor of the Bay Scallops.

 

For side dishes I prepared some Uncle Ben’s Natural Whole Grain Brown Rice, not much to prepare it was the microwave single serving of Rice. The quick but still delicious way for Rice. I also prepared some more of the Idahoan Parmesan and Herb Red Potatoes. Second time I’ve had these and love them! I also baked up some more of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. I’ll have to have the Bay Scallops more often! The Scallops paired with the Parm Red Potatoes and Brown Rice is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

Cajun Spiced Seared Scallops
Ingredients:

1 pound Bay Scallops, about 18 to 20
2 teaspoons Cajun Seasoning
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Dash freshly ground Peppercorn
.
1 tablespoon Extara Virgin Olive Oil
2 teaspoons unsalted Butter
Preparation:

In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

 

 

 

 

Idahoan Steakhouse Parmesan & Herb Red Potatoes

Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
Add 3/4 cup milk and stir to combine.
Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

 
http://idahoan.com/products/steakhouse-parmesan-herb/

Bison Smoked Cheddar Burger w/ Baked Crinkle Fries

November 18, 2012 at 6:23 PM | Posted in bison, Healthy Life Whole Grain Breads, Uncategorized | Leave a comment
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Today’s Menu: Bison Smoked Cheddar Burger w/ Baked Crinkle Fries
I’m having one of those Wild Idea 1/4 lb. Buffalo Burgers. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Extra Virgin Olive Oil about 3 1/2 minutes per side. It fried up perfectly! Great tasting and juicy Burger and as good as it looks in the picture it tasted even better. I topped it with a slice of Bordon’s Smoked Cheddar Cheese and served it on a Healthy Life Whole Grain Bun. I love these Buffalo Burgers!

For a side I had I baked some Alexia Crinkle Fries. Baked at 450 degrees for 20 minutes and I seasoned them with Sea Salt and Ground Black Pepper. For dessert later/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

A Simple and Delicious Start of the Day!

November 4, 2012 at 11:58 AM | Posted in Bob Evan's, breakfast, Healthy Life Whole Grain Breads | Leave a comment
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Got in that extra hour of sleep this morning with the clock’s being turned back for an hour. Woke up starving this morning and prepared just what sounded good. I had Hash Browns, Turkey Sausage, English Muffins, and Glazed Apples! I used; Simply Potatoes Hash Browns pan fried in 1 tablespoon of Extra Virgin Olive Oil, Bob Evans Turkey Sausage (my favorite Turkey Sausage Breakfast Links), Healthy Life Whole Grain Muffins (my usual choice of breads), and to top off and provide some fantastic flavor 1 1/2 tablespoons of Bob Evans Glazed Apples (love these Apples). You can prepare all this in about 20 minutes and you have one delicious and healthy breakfast! i added a cup of hot brewed Green tea and the Sunday Paper to make it complete.

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