Grilled Turkey Burger w/ Roasted Red Potatoes and Green Beans

May 24, 2013 at 5:29 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Sargento's Cheese | 1 Comment
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Today’s Menu: Grilled Turkey Burger w/ Roasted Red Potatoes and Green Beans

The results from all my blood work came back negative! So they say it looks as though the high enzymes that showed up for my liver is Jennie O Turkey Burger 005being caused by a bit of fat on the liver, nothing that can’t be taken care of. Woke up this morning and it was 40 degrees with a chilly wind! Only a high in the 50’s, but sunny! For dinner I fired the grill up, grilling a couple of Angus Beef Burgers for Mom and Dad and myself a Turkey Burger along with a side of Roasted Red Potatoes and Green Beans.

The Parents are partial to Beef over Turkey so I grilled them a couple of Walmart Brand Angus Beef Burgers. For myself I grilled a Jennie – O Lean Turkey Burger Pattie. They are 1/4 lb Burger Patties and are 180 calories and 0 carbs. They grilled up real nice, I grilled it about 15 minutes flipping 3 times. It’s one juicy Burger, seasoned it with sea Salt and Ground Black Pepper. Served all the Burgers on Aunt Millie’s Light Whole Grain Buns and topped my mine with a slice of Sargento Ultra Thin Colby/Jack Cheese.
For a side to with our Burgers I prepared another Of Meijer’s New Steamable Frozen Products, Roasted Red Potatoes and Green Beans with Rosemary Butter Sauce. Just microwave it in it’s steamable bag for 5 minutes and it’s done! Another good one from Meijer, plus it’s only 60 cal, 1g fat, 12 carbs. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt. Happy Memorial Day Weekend All!





Jennie – O Lean Turkey Burger Patties
Lean Turkey Burger Patties
An all-natural burger choice.
Product Features:
Gluten Free
All Natural
The Biggest Loser® product
Cooking Instructions:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place burger patties on grill rack 4 inches from heat source.
Grill approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.


Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes,…

May 4, 2013 at 5:49 PM | Posted in bison, Bob Evan's, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls



Spent the afternoon at the rehab center visiting my Dad. He goes in for a minor surgery Tuesday morning and then hopefully about TerresMajor Filet 009another week in rehab and he’ll be home again. For dinner today I had a Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls.



I had ordered some Wild Idea Ground Buffalo, Buffalo top Sirloin Steaks, and a couple Buffalo 8 oz. Terres Major Filets. I had never tried the Terres Major cut but was told it was one of the most tender cuts of meat. I had wanting to try it but it was always sold out on Wild Idea Buffalo web site up until last week when I placed my order, and I see now it’s sold out again! That’s got to be a good sign for some good Buffalo Steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and I then fired up the outdoor grill and grilled it. It wasn’t a real thick cut so I had to a close eye on it, so not to let it burn. Buffalo or Bison cooks very quickly because it’s so lean. I grilled it about 3 1/2 minutes per side and then let it sit for 5 minutes before slicing it. It came out a perfect juicy medium rare. I now know why it’s always sold out! As all the Wild Idea Buffalo cuts it had an incredible flavor, a wild and almost sweet flavor. Tender, so tender that it almost shredded when I sliced it! Sorry Beef you’re not a close second to Buffalo!



To go with that juicy steak I had purchased some Teriyaki Marinated Mushrooms from Kroger Deli yesterday. Also I made a side of the Bob Evans Mashed Potatoes, heated up some Walmart Marketside Sugar Snap Peas, and baked a couple of rolls of Walmart Bakery Savory Garlic Knot Rolls. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.



Wild Idea Buffalo Terres Major FiletWild Idea BuffaloTerres-Major-Filet_grande
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

8 oz.


August 14, 2012 at 9:46 AM | Posted in cooking, Food, grilling | Leave a comment
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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.

Hamburgers being grilled

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been sliced (or other pieces). Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal convection.
Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.

In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves “grill marks.” Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling. Grilling may also be performed using stove-top “grill pans” which have raised metal ridges for the food to sit on, or using an indoor electric grill.
A skewer or brochette, or a rotisserie may be used to cook small pieces of food. The resulting food product is often called a “kabob” or

Food cooking on a charcoal grill

“kebab” which means “to grill” in Persian, which is short for “shish kebab” (shish = skewer)(similar to a “satay” in Asian cuisine, or “alambre” in Mexican-Yucatán cuisine). Shish kebabs have a Persian origin, but are now commonplace in American cuisine.
Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used.


Gridironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors, using charcoal (real wood or preformed briquettes), wood, or propane gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting/barbecue. The suspended metal grate is often referred to as a gridiron.
Outdoor grilling on a gridiron may be referred to as “barbecue”, though in US usage, the term barbecue referred to the cooking of meat by indirect heat and smoke (see below). Barbecue has several meanings and may also be used to refer to the grilled food itself, to a distinct type of cooked meat called Southern barbecue, to the grilling device used to cook the food (a barbecue grill), or to the social event of cooking and eating such food (which may also be called a cook-out or braai).

*Charcoal kettle-grilling
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources, offering meats that are cooked in this manner as “charcoal-cooked” or “charcoal-grilled”.

The term “barbecue” was traditionally applied to a cooking method where low, indirect heat and smoking wood (or hot coals of charcoal) were used to slow cook basted pork or beef, in a process similar to earth oven or masonry oven cooking.
Using indirect heat, one places the food item so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals – for example, having the burners going on the right side of a gas grill but off on the left side or placing the coals on the right side of the grill and no coals on the left side. In a charcoal grill, when indirect grilling, it is best to place a foil pan of water under the food to keep it from drying out. Using the indirect grilling method is best for large cuts of meat or bone-in poultry. It allows the food to slowly cook all the way through without burning or charring on the outside of the meat. Traditional American barbecue is cooked using a grill-roast or grill-bake method, combining two techniques simultaneously.
In addition, by using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and baking to cook meats that are stuffed or coated with breadcrumbs or batter, as well as to cook breads and even casseroles and desserts. When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing.

It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as “barbecue-braising” or “grill-braising”, or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. This method of cooking is slower than regular grilling but faster than pit-smoking, starting out fast, slowing down, and then speeding up again to finish; if a pressure cooker is used, the cooking time will be much faster.

*Indoor grilling
Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. Indoor grills are more likely to use electric or gas-based heating elements, however. Some manufacturers of residential cooking appliances now offer indoor grills for home use, either incorporated into a stovetop or as standalone electric devices.

*Sear grilling
Sear-grill and gear grilling is a process of searing meat or food items with an infrared grill. In sear grilling, propane or natural gas is used to heat a ceramic plate, which then radiates heat at temperatures over 480 °C (900 °F).
Sear-grilling instantly sears the outside of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. Instead, the infrared grill directly heats the food, not the air.

*Stove-top pan grilling
Stove-top pan grilling is an indoor cooking process that uses a grill pan – a cooking pansimilar to a frying pan but with raised ridges to

A grill pan

emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges, and also indirectly by heat radiating off the lower pan surface via the stove-top flame. Stove-top grill pans can also be used to put sear marks on meat before it is finished via overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.
Some griddles designed for stove-top use also incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface, or, in the case of reversible two-sided griddles, on one side with the flat surface on the other.

*Flattop grilling
Foods termed “grilled” may actually be prepared on a hot griddle, or flat pan. The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as sausages. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a branding plate, to mimic the appearance of charbroil-cooked food.
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.
The first flattop grills originated in Spain and are known as planchas or la plancha. Food that is cooked a la plancha means grilled on a metal plate. Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the food being cooked. Also, with a plancha if you use a low even heat and a drop of oil you can toast the food and caramelize some of the natural sugars in the food. For example, “Filetes a la plancha” translates to grilled beef fillets. La plancha recipes are found in Latin American (South American countries like: Argentina, Chile, Uruguay, & Paraguay) and Cuban cuisine.
The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, steaming, stir frying, grilling, baking, braising, and roasting, and can also be used in flambéing. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface.

Charbroiling, or chargrilling outside North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture. The phrase “put it in the broiler” is translated as “put it over/under the grill.”

*Overhead grilling
In the United States, oven pan broiling refers to a method of cooking on a broil pan with raised ridges, inside an oven, when the heat can be applied from either above or below. In gas and electric ovens, this is accomplished with a heating element and a broil pan. Sometimes, the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.

A salamander is a culinary broiler characterized by very high temperature overhead infrared heating elements which may be powered by either electricity or gas. It is used primarily in professional kitchens for overhead grilling (US: broiling). It is also used for toasting,

Old electric grill with top heat (salamander)

as well as browning of gratin dishes, melting cheeses onto sandwiches, and caramelising desserts such as crème brûlée.
Salamanders are generally similar to an oven without a front door, with the heating elements at the top. They are more compact: typically only half the height and depth of a conventional oven. They are often wall mounted at eye level enabling easy access and close control of the cooking process. Many salamanders can be fitted with a cast iron “branding” plate which is used to make grill marks on the surface of meat. Some grills can also be fitted with a rotisserie accessory for roasting meats.
Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping into the heat source. The salamander’s facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation times, which is a benefit in professional kitchens during a busy meal service.
Modern electric or gas salamanders take their name from the earlier salamander, an iron disc on a handle which is heated and placed over a dish to brown it, which in turn is named after the legendary salamander, an amphibian that was mythically believed to be immune to fire. In the 18th century, a salamander was the tool of choice for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle with 2 feet, or rests, arranged near the end (where the iron plate is) for propping the plate over the food to be browned.

*Two-sided grilling
Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time.
The flame-grilling machine at Burger King, Carl’s Jr./Hardee’s, and other restaurants is called a ‘broiler’. It works by moving meat patties along a chain conveyor belt between top and bottom burners, grilling both sides of the meat patty at the same time. This concept was invented in 1898, when the Bridge and Beach Co. of St. Louis, Missouri, started manufacturing a vertical cast iron stove. These stoves were designed to allow the meat to be flame-broiled (flame-grilled) on both sides at the same time. Custom hinged steel wire gridirons were built for use in the vertical broilers. The hinged gridirons were slid in and out of the stoves holding the meat while it cooked evenly on both sides, like modern day oven racks. These stoves took up a small amount of counter space. They were used in lunch spots to feed factory workers. One famous example of a vertical grill still in use is the purported inventor of the hamburger, Louis’ Lunch[citation needed], in New Haven, CT.
During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular George Foreman Grill). US marketers of electric double-sided grilling appliances opted for the global term ‘grilling’ rather than the geographically isolated term “broiler.” Hinged double-sided grills are generically known as contact grills.

*Stone grills
Sometimes a stone is used to grill foods. Stones in these cases can store temperatures up to 450 °C (842 °F). Foods grilled on stone involve no fats or oil and are considered a healthier alternative.

Grilled Sweet Italian Turkey Sausages w/ Chips

June 7, 2012 at 5:12 PM | Posted in grilling, Healthy Life Whole Grain Breads, Honeysuckle White Turkey Products, low calorie, low carb | Leave a comment
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Today’s Menu: Grilled Sweet Italian Turkey Sausages w/ Ruffle’s Reduced Fat Chips


Another beautiful day around the neighborhood here today! 80 degrees with a light breeze, all we need is some sand and the sound of breaking surf. Anyway back to the grill. I grilled Honeysuckle White Sweet Italian Turkey Sausages. I think these are the best Turkey Sausages there are! Grilled on medium high for about 8 minutes while turning them often. They come out plump and juicy. Served them on Healthy Life Whole Grain Hot Dog Buns and topped with Frisch’s Spicy Brown Mustard. For side I had Ruffle’s Reduced Fat Potato Chips. For dessert later some Kettle Brand Tia Ranch Chips with Kroger Brand Organic Black Bean and Corn Salsa.

Grilling Out Tonight!

May 18, 2012 at 5:25 PM | Posted in Food, grilling | Leave a comment
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Today’s Menu: Family Grill Out – Burgers, Dogs, Corn w/ Potato Salad and Baked Beans

Grilled out with the family and neighbors to night. I grilled and I grilled some Burgers, Brats, Hot Dogs and some Ears of Corn. My Mom made the Potato Salad and Baked Beans. No words on dessert yet. Sorry no pictures or great details today running short on time. Enjoy the evening, later!

Grilled A&W Root Beer BBQ Sauce Marinated Chicken Breasts w/ Smothered Hash Browns,…

March 11, 2012 at 5:31 PM | Posted in BBQ, cheese, chicken, diabetes, diabetes friendly, Food, grilling, hash browns, low calorie, low carb | 1 Comment
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Today’s Menu: Grilled A&W Root Beer BBQ Sauce and Crushed Pineapple Marinated Chicken Breasts w/ Smothered Hash Browns, Grilled Asparagus, and Crescent Rolls

Sunny and 60 degrees out! Cleaned up the grill and fired it up to grill some A&W Root Beer BBQ Sauce and Crushed Pineapple Marinated Chicken Breasts! Love grilling and Chicken tastes even better when you grill it. I used Miller Amish Boneless Chicken Breasts and Marinated them in A&W Root Beer BBQ Sauce and Dole Crushed Pineapple and refrigerated them for about 3 hours. It was the first time I had ever used the A&W Sauce. It was a sweet sauce with a hint of Root Beer, a very good and tasty sauce! I left info on the sauce at the end of the post. I grilled them about 22 minutes flipping them twice. They came out moist and delicious. The sauce really provides a great flavor and with the added Crushed Pineapple they were too good.

For sides I had grilled Asparagus, Smothered Hash Browns and Pillsbury Reduced Fat Crescent Rolls. The asparagus was Meijer Brand frozen Grilled Asparagus which I always keep a supply of on hand. I used Simply Potatoes Hash Browns that I seasoned with Sea Salt and Ground Black Pepper. I pan fried them in Extra Virgin Olive Oil and topped them with fresh grated Dutch Smoked Gouda Cheese, one of my favorite cheese! Plus I baked a can of Pillsbury Reduced Fat Crescent Rolls. I actually forgot I had them and found them buried in the back of the fridge and they I about a week before expiration so I wanted to use them before that. For dessert later a Slice of Pillsbury Nut Quick Bread. I made this earlier to day adding extra Almond Pieces, Pecan Pieces and Walnut Pieces. Topped it with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

A&W Root Beer BBQ Sauce
Enjoy the smooth, creamy flavor of AW root beer on the grill. The taste of AW will add an unexpected, layered richness to your BBQ. Whether basting, marinating or dipping, you’ll savor every bite.

Diabetic Friendly Chicken Recipes

March 10, 2012 at 2:03 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food, low calorie, low carb | 1 Comment
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A couple of delicious sounding diabetic friendly Chicken recipes from the web site which is stocked full of diabetic friendly recipes.

Sticky Chicken Strips

2 pounds chicken breast tenderloins or strips
2 tablespoons light corn syrup
1/4 cup water
1/2 cup soy sauce
1 cup granulated no calorie sweetener
1/4 cup white wine
1 pinch garlic powder, or to taste

Preheat oven to 400°F (205°C).
Arrange chicken in a single layer in a baking dish. In a medium bowl combine corn syrup, soy sauce, SPLENDA® Granulated Sweetener and wine. Pour over chicken and sprinkle with garlic powder.
Bake for 10 minutes in preheated oven until sauce is hot and bubbly.
Reduce temperature to 350°F (175°C), and bake for an additional 15 to 20 minutes, until sauce is thick and sticky, basting repeatedly.

Makes 6 servings.

Note: This recipe has not been tested.

Nutrients Per Serving: 302.7 calories; 6% calories from fat; 1.9g total fat; 87.7mg cholesterol; 816.4mg sodium; 433.5mg potassium; 31.2g carbohydrates; 0.2g fiber; 5.7g sugar; 31.0g net carbs; 36.6g protein.

Kabobs of chicken, squash, mushrooms and peppers brushed with a tangy, slightly sweet sauce as they cook. They can be grilled outside or broiled in your oven.
Southern Style Mustard BBQ Chicken Kabobs

1 1/2 cups catsup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal® Spoonful*
1 tablespoon Worcestershire sauce
1/2 teaspoon maple extract
1/2 teaspoon coarsely ground black pepper
2 tablespoons stick butter or margarine
1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green pepper, cut into 1-inch pieces

Combine all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.
Assemble chicken cubes and vegetables on skewers. Grill over medium heat 10 to 15 minutes or until chicken is no longer pink, turning occasionally and basting generously with sauce. Heat remaining sauce to serve with kabobs.

Makes 6 servings.

* May substitute 12 packets Equal sweetener.

Note: Kabobs can also be broiled. Broil 6-inches from heat source for 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally and basting with sauce.

Nutrition Information Per Serving:
calories 285, protein 30 g, carbohydrate 27 g, fat 8 g, cholesterol 66 mg, sodium 999 mg.

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