Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP
May 27, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: BISON MINESTRONE SOUP, carrots, Cooking, Food, Grated Parmesan Cheese, Kale, Lemon, Onion, Penne Pasta, recipes, Roasted Red Peppers, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is a BISON MINESTRONE SOUP. Comfort Food here we come! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! You can find this recipe and purchase the Wild Idea Buffalo Ground Bison 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 MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!
Ingredients: (serves 8)
1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional
1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup
WILD IDEA 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.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
Seafood Sunday – Crab and Portabella Mushroom Fettuccine
May 3, 2020 at 6:02 AM | Posted in Uncategorized | Leave a commentTags: baby portabella mushrooms, Basil Leaves, Black pepper, Cooked Crabmeat, Cooking, Crab and Portabella Mushroom Fettuccine, Diabetes Self Management, Extra Virgin Olive Oil, Fettuccine, Food, Garlic, Lemon, recipes, Red Bell Pepper, Seafood Sunday
Well I’m moving on from Pork Roast Sunday Dinner to Seafood Sunday. Crab and Portabella Mushroom Fettuccine is this week’s recipe. Made using Fettuccine, Extra Virgin Olive Oil, Garlic, Cooked Crabmeat, Baby Portabella Mushrooms, Red Bell Pepper, Lemon, Basil Leaves, and Black Pepper. I love Seafood and Fish! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Crab and Portabella Mushroom Fettuccine
Ingredients
Preparation time: 5–10 minutes
Cooking time: 10–12 minutes.
1/2 pound enriched, dry fettuccine
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and crushed
3/4 pound cooked crabmeat (or cooked imitation crabmeat, which is much lower in cholesterol)
4 ounces baby portabella mushrooms, washed and stems trimmed
1 medium-size red bell pepper, chopped into bite-size pieces
1 lemon
2 teaspoons basil leaves
Black pepper to taste
Directions
Yield: 4 servings
Serving size: 1 cup crab mixture over 1/4 of pasta
* Boil fettuccine in a stockpot or large saucepan according to package directions. While the pasta is cooking, heat olive oil in a large, nonstick skillet over medium heat. Add crushed garlic and stir quickly a few times with a heat-resistant spatula or spoon. Add crabmeat, mushrooms, and peppers, and sauté until the mushrooms and peppers just start to deepen in color and soften slightly. Cut the lemon in half. Squeeze the juice of one half into the pan. Reserve the other half and cut into wedges to use as a garnish on the finished dish. Add basil leaves and black pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.
Nutrition Information:
Calories: 321 calories, Carbohydrates: 45 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 85 g, Sodium: 515 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crab-and-portabella-mushroom-fettuccine/
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Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Basil Grilled Shrimp
April 28, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Basil, Basil Grilled Shrimp, Black pepper, Coarse-Grain Prepared Mustard, Coking, Diabetes Self Management, Diabetic Dish of the Week, Food, Garlic, Grilling, Lemon, Medium Size Shrimp, Olive oil, recipes, Reduced Calorie Margarine
This week’s Diabetic Dish of the Week is Basil Grilled Shrimp. Grilled, Shrimp, I’m sold! To make this week’s dish you’ll be needing Olive Oil, Reduced-Calorie Margarine, Lemon, Coarse-Grain Prepared Mustard, Basil, Garlic, Black Pepper, Medium Size Shrimp, and Cooking Spray. Like you need another reason to fire that grill up! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Basil Grilled Shrimp
Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: about 4–6 minutes.
1 tablespoon olive oil
1 1/2 tablespoons reduced-calorie margarine, melted
Juice of 1/2 a large lemon
1 tablespoon coarse-grain prepared mustard
1 ounce (approximately 1 cup) fresh basil, minced
1 clove garlic, minced
Pinch of black pepper
1 pound medium fresh shrimp, peeled and deveined
Cooking spray
Directions
Yield: 4 servings
Serving size: 1/4 of recipe
1 – In a small bowl, whisk together olive oil, margarine, lemon juice, mustard, basil, garlic, and pepper; pour into a large, zip-top bag. Add shrimp and toss gently to coat. Marinate in the refrigerator for 1 hour. Preheat grill to medium-high heat. Remove shrimp from the marinade and thread on skewers. Coat grill grate with cooking spray. Arrange skewers on grill over medium-high heat and drizzle with any remaining marinade. Cook for 2–3 minutes, turn over, and continue cooking for 2–3 more minutes or until shrimp are pink and opaque. Leftovers may be eaten chilled or reheated.
Nutrition Information:
Calories: 180 calories, Carbohydrates: 3 g, Protein: 24 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 280 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/basil-grilled-shrimp/
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/
Healthy Mousse Recipes
March 12, 2020 at 6:01 AM | Posted in Eating Well | 1 CommentTags: Berries, Chocolate, Cooking, dessert, EatingWell, Food, Fruit, Gingersnaps, Healthy Mousse Recipes, Lemon, lime, Mousse, Raspberry, recipes
From the EatingWell website and Magazine its Healthy Mousse Recipes. Delicious and Healthy Mousse Recipes. Find recipes like Lemon Mousse-Topped Gingersnaps, Raspberry Chocolate Mousse, and Chilled Key Lime Mousse. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/
Healthy Mousse Recipes
Find healthy, delicious mousse recipes including chocolate, lemon and raspberry mousse, including gluten-free mousse recipes. Healthier recipes, from the food and nutrition experts at EatingWell.
Lemon Mousse-Topped Gingersnaps
Store-bought gingersnap cookies serve as crusts for these scrumptious, low-calorie, lemon mousse bites………………………………..
Raspberry Chocolate Mousse
Chocolate mousse for 115 calories? Yes, please! This healthy dessert recipe is perfect for a special occasion or if you just need a sweet treat. For the fluffiest mousse, make as few gentle strokes with your spatula as possible to fold the egg whites into the chocolate mixture…………………..
Chilled Key Lime Mousse
This refreshing chilled Key lime mousse is a perfect union of cream and foam, tangy lime and soft sweet custard. The method is simple but a little unusual–you make a custard with fresh Key lime juice rather than milk or cream. Key limes, which are about the size of a Ping-Pong ball, are wonderfully fragrant and more acidic than regular limes. They are available all year at well-stocked supermarkets. If you can’t find them, by all means use regular limes………………………
* Click the link below to get all the Healthy Mousse Recipes
http://www.eatingwell.com/recipes/18292/desserts/mousse/
Kitchen Hint of the Day!
February 15, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon, Microwaves, recipes, Water
Cleaning your Microwave………………………
Clean a microwave faster and easier by nuking 2 cups water in a microwave safe vessel for 2 minutes then wiping down the insides with a clean cloth. Add a wedge or two of lemon to the water for some real cleaning power!
Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken
November 17, 2019 at 6:02 AM | Posted in chicken, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | 2 CommentsTags: Cooking, Diabetes Self Management, Fat-Free Reduced-Sodium Chicken Broth, Food, Herbes de Provence, Lemon, Pitted Green Olives, Provençal Lemon and Olive Chicken, recipes, Skinless Chicken Thighs, Sunday's Chicken Dinner, White Vinegar
This week’s Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken. Here’s your Sunday Dinner, Provençal Lemon and Olive Chicken! Made using Skinless Chicken Thighs, Onion, Lemon, Pitted Green Olives, White Vinegar, Herbes de Provence, Bay Leaf, Salt and Pepper, Fat-Free Reduced-Sodium Chicken Broth, and Fresh Parsley. You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Provençal Lemon and Olive Chicken
Ingredients
2 cups chopped onion
2 pounds skinless chicken thighs
1 medium lemon, thinly sliced and seeded
1/2 cup pitted green olives
1 tablespoon white vinegar or olive brine
2 teaspoons herbes de Provence
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup fat-free reduced-sodium chicken broth
1/2 cup minced fresh parsley
Directions
1 – Place onions in slow cooker. Arrange chicken thighs and lemon slices over onion. Add olives, vinegar, herbes de Provence, bay leaf, salt, and pepper. Pour in broth.
2 – Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3 1/2 hours or until chicken is tender. Remove and discard bay leaf. Stir in parsley before serving.
Yield: 10 servings.
Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 5 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 75 mg, Sodium: 400 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/provencal-lemon-and-olive-chicken/
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Kitchen Hint of the Day!
August 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Fish, Food, Grilling, Kitchen Hints, Lemon, recipes, Seafood
Love those Lemons…………..
Grilling fish can be frustrating at times because the skin inevitably gets stuck to the grate, particularly when grilling salmon. Avoid this by placing a few thin slices of lemon or lime on the grill, and the the fish top. Not only will your cleanup be easier, but the citrus flavor will also taste great with seafood. Now grill that fish!
Kitchen Hint of the Day!
August 2, 2019 at 6:09 AM | Posted in Kitchen Hints | 2 CommentsTags: Baking, Cooking, Cooking Tips, Food, Garlic, Grilling, Herbs, Kitchen Hints, Lemon, Low Sodium, Onions, Peppers, recipes, Salt, Spices
Cutting back on salt in your cooking……….
Start by selecting reduced-sodium or no-salt-added canned soups and vegetables. Always check the Nutrition Facts Label for sodium and choose products with lower sodium content. Then season foods with herbs, spices, garlic, onions, peppers and lemon or lime juice to add flavor.
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