Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries

May 11, 2013 at 5:15 PM | Posted in Aunt Millie's, cheese, mushrooms, Ore - Ida, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries

 

 

I’ve never seen weather like were having this Spring! After a run of nice warm Spring days, today’s high is going to in the 50’s and Wild Idea Bison Burger 004Sunday morning a freeze warning and struggle to see 50. Enough is enough, bring on the permanent warm Spring days! Good news, My Dad was released from the rehab center this afternoon and is back home and resting comfortably. Mom prepared her Dad their meal and for myself a Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries.

 

 
I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar and Sauteed Baby Bella Mushrooms. I just love the taste of Buffalo, I don’t miss Beef at all! To go with my Buffalo Burger I had Baked Ore Ida Crinkle Fries with a side of Hunt’s Ketchup for dipping. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn. Did I mention how cool it was out today!

 

 

 
Wild Idea Buffalo 4 – 1/4-Lb Buffalo BurgersWild Idea
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

Grilled Sweet Potatoes & Honey Glazed Chicken Breasts

June 7, 2012 at 1:42 PM | Posted in chicken, diabetes, grilling, low calorie, low carb, sweet potatoes | Leave a comment
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A couple of low calorie great grilling ideas for you weekend!

Grilled Sweet Potatoes

Ingredients

1 lb Sweet Potatoes, cut lengthwise into ¼” slices
1 tbsp Worcestershire sauce
1 tbsp Red Wine Vinegar
3 tbsp Hunt’s Ketchup
1 tsp Chili Chipotle Powder
1/2 tbsp Smoked Ground Cumin
1 tbsp of Cilantro Dried Flakes
1/2 tsp Black Pepper and Sea Salt, to taste

Instructions

*Set the grill the medium-hot fire/heat; spray grill rack with Pam nonstick cooking spray.
*In a large bowl, combine all ingredients except the potatoes. Mix well.
*Add potato slices into bowl, and toss well, making sure to coat each potato slice thoroughly with the sauce.
*Grill potatoes about 5” from the flame, turning often, and brushing with sauce , until browned and crispy on the outside, but tender on the inside – about 10 – 12 minutes.
Honey Glazed Chicken Breasts

Ingredients

2 tablespoons Lime Juice
2 tablespoons Low Sodium Soy Sauce
1/2 teaspoon freshly chopped Ginger
1 teaspoon fresh Cilantro
1/4 teaspoon Frank’s Red Hot Sauce, to taste
4 Chicken Breasts, rinsed and dried
2 tablespoons Honey
2 tablespoons Heinz Tomato Sauce
Garnish
1 bunch fresh Green Onions, sliced

Directions

*To make marinade, mix together lime juice, soy sauce, ginger, Frank’s Red Hot Sauce or to taste and cilantro.
*Coat Chicken Breasts with marinade mixture.
*Allow to marinate in the refrigerator for 6 to 12 hours.
*Mix honey, tomato sauce and 2 tablespoons of marinade.
*Drain the Chicken Breasts and grill for 8 minutes.
*Brush with honey mixture and grill for another 2 minutes.
*Turn the Breasts over, brush with more of the honey mixture and grill for another 9 minutes or until Chicken reads 165 degrees
Garnish with Green Onions.

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