Wild Idea Buffalo Recipe of the Week – Bison and Pasta Bake

June 3, 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 a Bison and Pasta Bake. I can’t wait to try this one! To make this week’s dish you’ll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! You can find this recipe and purchase the Wild Idea 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/

Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grand kids, who are two and five years old! Honest deliciousness!

Ingredients: (serves 8 to 16, based on appetite)

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ – cup parmesan, grated
Italian Parsley, fresh basil or green onions for garnish

Preparation:

1 – In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 – Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 – Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 – Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 – Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 – Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/blogs/recipes/bison-pasta-bake

Wild Idea Buffalo Recipe of the Week – PIZZA MEATBALLS WITH PESTO PASTA

March 25, 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 PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill’s recipe will dish up both comfort and flavor.

So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.

Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all use a smile. 🙂

*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.

Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)

1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 – teaspoon oregano
1 – teaspoon fennel seed, crushed
½ – teaspoon thyme
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon garlic powder
2 – tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional – if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice – cooked al dente
Basil Pesto *recipe below or purchased

Preparation:

1 – Mix all ingredients other than the meat together.
2 – Crumble in the ground buffalo meat and mix until well incorporated.
3 – Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 – Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 – Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 – Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 – Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
2 – tablespoon. lemon juice
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health

 

WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.

1 lb. package

Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

May 20, 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 – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

It’s Chili, Chowder, or Stew Saturday – Vegetable, Bean and Pasta Soup

December 1, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Vegetable, Bean and Pasta Soup. Penne Pasta along with Onions, Fennel, Stewed Tomatoes, Zucchini, Cannellini Beans, ans Spices make up this sure-fire Comfort Food Soup! It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site is loaded with a wide assortment of recipes so check it out today! Enjoy and Eat Healthy in 2018!

 

Vegetable, Bean and Pasta Soup
This thick and hearty Italian-style bean soup is perfected with a sprinkling of freshly grated Parmesan cheese.

Recipe Ingredients:
4 cups vegetable or chicken broth
1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, finely minced
1 (14.5-ounce) can Italian-style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 (15-ounce) can cannellini (white kidney beans), rinsed and drained
4 green onions, chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for accompaniment

Cooking Directions:
1 – Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes.
2 – Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3 – Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable-bean-and-pasta-soup-recipe.html

Soup Special of the Day………….Italian Pasta Soup with Fennel

July 8, 2018 at 5:02 AM | Posted in Diabetes Self Management, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Italian Pasta Soup with Fennel. The name alone tells you it’s a Soup Comfort Food! Fennel, Shell Pasta, Tomatoes, Squash, Zucchini, and Basil are just some of the healthy ingredients that you’ll need to make this Week’s Soup. You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes, Diabetes News, and Diabetes Management. So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Italian Pasta Soup with Fennel

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

Directions
1 – Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 – Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Yield: 6 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-pasta-soup-with-fennel/

Wild Idea Buffalo Recipe of the Week – PASTRAMI and FENNEL SALAD

August 30, 2017 at 5:14 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – PASTRAMI and FENNEL SALAD. Made with Wild Idea Buffalo Pastrami along with Lettuce, Grapes, Fennel, and Parmesan Reggiano Cheese. Also included is a recipe for a Vinaigrette. You can find this recipe and purchase the Wild Idea Buffalo Pastrami along with all the other cuts of Wild Idea Buffalo all at the Wild Idea website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

PASTRAMI and FENNEL SALAD
Super refreshing, while super satisfying and the ingredient combo is oh-so-delicious.

Salad Ingredients: (Serves 4)
1 – head butter lettuce or 4 handfuls spring mix
4 – ounces Wild Idea Buffalo Pastrami (about half the package)
1 – cup grapes, halved
¼ – cup fresh fennel, shaved or finely diced
2 – ounces Parmesan Reggiano, shaved

Vinaigrette Ingredients:
¼ – cup white wine vinegar
1 – teaspoon Dijon mustard
1 – teaspoon crushed fennel or fennel powder
½ – teaspoon salt
½ – teaspoon black pepper
½ – cup olive oil

Preparation:

1 – Slice pastrami into ribbons, about two slices per person
2 – Divide greens onto plates and top other salad ingredients.
3 – Place all vinaigrette ingredients into blender and blend until incorporated.
4 – Drizzle salad greens with vinaigrette and give each salad a grind of fresh cracked pepper.
https://wildideabuffalo.com/blogs/recipes/pastrami-fennel-salad

Easy Asparagus and Edamame Salad

July 9, 2016 at 4:58 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Came across this on the Jennie – O website and just wanted to pass it along. When it’s hot and humid outside you want something light and fresh. This one works, Easy Asparagus and Edamame Salad! Made with asparagus, green leaf lettuce leaves, radishes, fennel bulb, edamame, fresh mint leaves, hard-boiled egg, and more! Not only delicious but healthy at 180 calories per serving. You can find this recipe on the Jennie – O website along with all their healthy and delicious Turkey recipes. Isn’t it time to make the SWITCH! https://www.jennieo.com/

 

 

Easy Asparagus and Edamame Salad
Easy Asparagus & Edamame SaladINGREDIENTS

1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
¼ cup fresh mint leaves, torn
1 hard-boiled egg, chopped
¼ cup fresh lemon juice
½ cup extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon granulated sugar
DIRECTIONS

1 – Bring medium saucepan of salted water to a boil. Add asparagus and cook 1 minute or until crisp tender. Immediately plunge in ice water; drain completely.
2 – In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
3 – In small bowl, whisk together lemon juice, olive oil, salt and sugar. Drizzle desired amount over salad and toss.
MAKES 8 SERVINGS

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories180
Protein4g
Carbohydrates6g
Fiber2g
Sugars1g
Fat16g
Cholesterol20mg
Sodium160mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/1066-easy-asparagus-and-edamame-salad

Lunch – Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell Peppers

February 21, 2015 at 1:42 PM | Posted in Uncategorized | Leave a comment
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Thin n trim sweet Italian

Came across a product while at Kroger yesterday that I had not seen before, Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell Peppers. So I purchased a package and tried them at lunch this afternoon and I’m glad I came across these Sausages!

 
They are pre-cooked, so all you have to do is heat them up and they’re ready to serve. I heated mine up in the microwave and served it on a Healthy Life Whole Grain Bun and topped with French’s Spicy Golden Mustard. It’s a great tasting, meaty Sausage. The Red Bell Peppers with the Chicken is perfect, and easy to prepare. They have different varieties so I’ll try some others.

 
Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell PeppersThin n trim
A low sodium, traditionally sweet Italian sausage flavor of anise and fennel mixed with diced red bell peppers. Great for grilling or use in various Italian dishes.

Description:
Made from Skinless Chicken Breast and Chicken Thigh Meat. Diced red
bell peppers and fennel are the accent flavors.
Ingredients:
Skinless Chicken Meat, Red Bell Peppers, Water, Contains less than 2% of
Sea Salt, Fennel, Turbinado Sugar and Natural Flavoring

Nutrition Facts
Serving Size 1 Link (56 g)
Servings Per Container 5
Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0 g
Cholesterol 20 mg 7%
Sodium 250 mg 10%
Total Carbohydrate 1 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 12 g

 

 

http://www.thinntrim.com/products/all-natural-chicken-sausage-product/all-nat-sweet-italian-chicken-sausage-with-red-bell-peppers/

 

 

http://www.thinntrim.com/

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