8oz Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato

October 13, 2019 at 6:40 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8oz. Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato

 

 

 

For Breakfast I toasted a Thomas Light English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Another chilly morning out there, 35 degrees! For the day it was Sunny and a high of 67 but the wind made it feel a lot cooler. After Breakfast I went to Kroger for Mom for a few items and then stopped and picked up Breakfast for her at McDonald’s. She went on to Church a bit later. Did a load of laundry and then grabbed the rake, leaf blower, and the cart out of the shed and raked leaves. Had everything done by Lunch and settled in the easy chair for an afternoon of some NFL Football. For Dinner tonight I prepared an 8oz. Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato.

 

 

A while back I purchased 6 Wild Idea Buffalo Steaks, one of them being a Top Sirloin Steak 8oz. that I’m having tonight.  To prepare it; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 1/2 minutes per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

For one side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Light  Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet baking sheet. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

 

 

For another side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner! Always an excellent Dinner when having any of the Wild Idea Buffalo Products! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Coke Zero to drink.

 

 

 

 

 

 

 

 


Wild Idea Buffalo – Top Sirloin Steak 8oz.

Famous for their flavor, these juicy steaks are perfect for the grill.
https://wildideabuffalo.com/collections/steaks/products/8-oz

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Sunday’s Chicken Dinner Recipe – Louisiana Fried Chicken

October 13, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Louisiana Fried Chicken. What’s better than Fried Chicken for the Family Sunday Dinner! Kick up that Fried Chicken dinner with this week’s recipe of Louisiana Fried Chicken! Along with the Chicken Parts some of the ingredients you’ll be needing are; Buttermilk, Low Sodium Chicken Broth, Cornmeal, Peppers, Onion, and a variety of Spices. The recipe is from the CooksRecipes website which has one of the largest selections of recipes to please all tastes! Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Louisiana Fried Chicken
Brining chicken in buttermilk tenderizes the chicken, enhances the flavor and reacts with the seasoned flour-cornmeal coating for an exceptionally crispy breading.

Recipe Ingredients:
2 1/2 pounds chicken parts, rinsed and patted dry
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
1 1/2 teaspoons paprika
4 cups vegetable oil, for frying
Pepper Sauce: (optional)
1 tablespoon butter
1 1/4 cups no-salt or low-sodium chicken broth
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon cayenne
1/4 teaspoon salt

Cooking Directions:
1 – Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
2 – In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
3 – In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
4 – In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350°F ( 175°C) using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180°F (85°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done.
5 – Before serving, reheat sauce and pass separately.

s 4 servings.
https://www.cooksrecipes.com/chicken/louisiana_fried_chicken_recipe.html

Apple and Almond Rice Pilaf

October 13, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a great side dish to pass along to everyone, Apple and Almond Rice Pilaf. Perfect Fall recipe to go with about anything. You’ll need a box of Mushroom and Whole Grain and Wild Rice Mix, Apple, Almonds, Bell Pepper, Onion, and Pepper Flakes. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check it out1 Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple and Almond Rice Pilaf
Ingredients
1 (6.7-ounce) box mushroom, whole grain and wild rice mix
1 medium Red Delicious apple, peeled and diced
1/2 cup slivered almonds, toasted
1/2 cup finely chopped red, yellow or orange bell pepper
2 tablespoons finely chopped red onion
1/8 teaspoon red pepper flake

Directions
1 – In large saucepan, cook rice mix according to package directions, omitting fat.

2 – Stir in apple, almonds, bell pepper, onion, and pepper flakes. Cover; let stand 5 minutes before serving.

Yield: 8 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 331 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/apple-almond-rice-pilaf/

Kitchen Hint of the Week!

October 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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One of my favorite Spices…………

Paprika
Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. – Wikipedia

This seasoning contains almost ¾ of the daily recommended value for vitamin A, along with other important antioxidants, vitamins and minerals.
Paprika has shown promise in the treatment of diabetes, cancer, autoimmune conditions and cardiovascular disease.
Your eyes will benefit from regular consumption because of the presence of eye-protecting antioxidants and vitamin B6.

Turkey Southwest Pasta w/ Baked Garlic Loaf Bread

October 12, 2019 at 6:43 PM | Posted in Hamburger Helper, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Southwest Pasta w/ Baked Garlic Loaf Bread

 

 

To start my morning off I had a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, and Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Sunny and a high of 58 degrees. We had a cold front move in with a low of 36 degrees this morning! Did a little home maintenance today. Changed the furnace filters and did some repair work on the flooring trim. Went to Home Depot a little later and and bought 5 new floor vents and replaced the old vents with them. For Dinner tonight Something New, Hamburger Helper Southwest Pasta. Tonight its Turkey Southwest Pasta w/ Baked Garlic Loaf Bread.

 

 

I came across the Hamburger Helper Southwest Pasta while at Meijer the day before. It’s New from Hamburger Helper. The box contains the Pasta, Sauce Mix, Black Beans, Corn, and Spices. I’m substituting Ground Turkey for the Hamburger the directions call for. I’ll be adding 1 lb. Jennie – O Extra Lean Turkey Breast, Water, 2% Milk, Sargento Off the Block Mexican 4 Cheese Blend, and I’ll be adding a 1/2 can of Cooked Del Monte Whole Kernel Corn. You can always add your choice of extras to it like Beans, Green Chilies or Onions.

 

 

 

 

To prepare it; Brown the Turkey in a skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; drain. Return cooked Turkey to skillet. Stir in 2 cups of Hot Water, Milk, Sauce Mix, Corn, and Pasta. Heat to boiling. Reduce the heat. Cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat and get ready to eat! I sprinkled the Sharp Cheddar Cheese across the top when done.

 

 

 

 

Hamburger Helper has another winner! Fantastic Seasoning and plenty of Black Beans and Corn. The Turkey works perfect with it in place of the Ground Beef. Plus I saved calories, fat, and carbs by using the Jennie – O Extra Lean Turkey Breast! Another good one to have in the pantry! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For a Snack later a bottle of Diet Peach Snapple and a bag of Snyder’s 100 Calorie Pretzels.

 

 

 

 

 

 

 

Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural

20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
– See more at: http://www.jennieo.c

 

 

Hamburger Helper Southwest Pasta Mix
Pasta and Sauce Mix with Black Beans, Corn and Spices. Add Ground Beef.

Directions
YOU WILL NEED 1 LB LEAN GROUND BEEF 2 CUPS HOT WATER 1 CUP MILK 1. BROWN Brown beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring. Drain; return cooked beef to skillet. 2. STIR Stir in hot water, milk, Sauce Mix and Pasta. Heat to boiling. 3. SIMMER Reduce heat. Cover; simmer about 12 minutes, stirring occasionally, until pasta is tender. Refrigerate leftovers.

Nutrition Facts
Serving Size 0.33 cup
Servings Per Container 5
Amount Per Serving
Calories 110
% Daily Value
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 23g8%
Dietary Fiber 1g4%
Sugars 1g
Protein 3g

It’s Chili, Chowder, or Stew Saturday – Vegetable-Chicken Noodle Soup

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2 – Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

3 – Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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Low-Calorie Dinner Recipes on a Budget

October 12, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Dinner Recipes on a Budget. Delicious Low-Calorie Dinner Recipes on a Budget with recipes like; Italian Beans with Pesto, Green Chile Turkey Burgers, and Chili-Cheese Nachos. Find these recipes and more all at the EatingWell website. Don’t forget to subscribe to the EatingWell Magazine also. Each issue full oh Healthy Cooking Tips and Recipes. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Calorie Dinner Recipes on a Budget
Find healthy, delicious budget low-calorie dinner recipes from the food and nutrition experts at EatingWell.

Italian Beans with Pesto
Beans and bulgur wheat are flavored with prepared pesto sauce and vegetables, then rolled into a tortilla or served over greens for a hearty, healthy lunch or light supper…………

Green Chile Turkey Burgers
These healthy turkey burgers are flavored with the Southwestern triad of chiles verdes, cumin and cilantro. We serve them here on tortillas, but traditionalists can go for a bun……………..

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……….

* Click the link below to get all theLow-Calorie Dinner Recipes on a Budget
http://www.eatingwell.com/recipes/20095/mealtimes/dinner/low-calorie/budget/

Kitchen Hint of the Week!

October 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hold off on the sauce…………..

Wait to baste when grilling – Basting with sauce adds tremendous flavor, but barbecue sauces burn easily. Try basting in the last few minutes and once foods have been removed from the grill.

Jennie – O Turkey Recipe of the Week – Spicy Turkey Sloppy Joes

October 11, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Spicy Turkey Sloppy Joes. Made using JENNIE-O® Lean Ground Turkey, Onion, Bell Peppers, Garlic, Chili Sauce, Worcestershire Sauce, Hot Pepper Sauce and served on Whole Wheat Buns. The recipe can be found at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Spicy Turkey Sloppy Joes
Here’s a classic American recipe that’s as kid-friendly as it is easy to make. Made with lean ground turkey, garlic and bell peppers, it’s a hearty meal at under 500 calories per serving.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon vegetable oil
1 small onion, chopped
½ cup diced green or yellow bell pepper
3 cloves minced garlic
1 cup chili sauce
2 tablespoons worcestershire sauce
1 tablespoon tomato paste
½ teaspoon hot pepper sauce
5 whole wheat buns, split

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In skillet, over medium heat add oil, onion, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add turkey, chili sauce, Worcestershire sauce, tomato paste and hot pepper sauce. Simmer 10 to 15 minutes or until sauce thickens. Spoon mixture on split buns.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 21g
Carbohydrates 35g
Fiber 3g
Sugars 11g
Fat 10g
Cholesterol 65mg
Sodium 910mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/180-spicy-turkey-sloppy-joes

Enticing Enchiladas

October 11, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Also from the Jennie – O Turkey website I have a recipe for Enticing Enchiladas. This one is also made using JENNIE-O® Lean Ground Turkey.  You’ll also need Red Bell Peppers, Onion, Garlic, Chili Powder, Mild Enchilada Sauce, Monterey Jack Cheese, and served on Taco Size Flour Tortillas with toppings of Shredded Lettuce, Diced Tomato, and Avocado. Again you can find this recipe at the Jennie – O Turkey erbsite. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Enticing Enchiladas
If you haven’t tried turkey enchiladas, you’re missing out on one of life’s great pleasures. With a prep time of just 20 minutes, this kid-friendly Mexican dinner has under 500 calories per serving.

INGREDIENTS
1 tablespoon vegetable oil
1 green or red bell pepper, chopped
½ cup chopped onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon Mexican seasoning or chili powder
2 (10-ounce) cans mild enchilada sauce, divided
1 cup shredded Mexican cheese blend or Monterey jack cheese, divided
12 taco-size flour tortillas
1 cup shredded lettuce
½ cup diced tomato
½ cup diced ripe avocado, if desired

DIRECTIONS
1) Heat oven to 375ºF. Heat oil in large skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in seasoning and ½ cup enchilada sauce. Remove from heat; stir in ½ cup cheese.
2) Spread ½ cup enchilada sauce over bottom of 13 x 9-inch baking dish. Spoon about 3 tablespoons turkey mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Spoon remaining enchilada sauce evenly over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Return to oven and bake uncovered 10 minutes or until cheese is melted and sauce is bubbly. Garnish with lettuce and tomato. Top with avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 26g
Carbohydrates 42g
Fiber 4g
Sugars 4g
Fat 18g
Cholesterol 70mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/220-enticing-enchiladas

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