Low-Carb Breakfast Recipes

May 25, 2017 at 4:52 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Low-Carb Breakfast Recipes. Start your day off with these delicious and diabetic friendly recipes. Recipes including; The Quick and Easy Omelet, Sugar-and-Spice Biscuits, and Mushroom Scrambled Eggs. Find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Low-Carb Breakfast Recipes

Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you’ll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.

 

 

The Quick and Easy Omelet

Fresh herbs, spinach, and a simple red pepper relish elevate the look, taste, and nutrients of a plain omelet. Like most egg dishes, the protein level is high (16 grams per serving) and the carb count is low (7 grams)…….

 
Sugar-and-Spice Biscuits

When you want to impress your guests and stay on track with your diet, give these biscuits a try. There’s enough cinnamon-sugar to satisfy any sweet tooth, yet each serving has just 18 grams of carb……

 
Mushroom Scrambled Eggs

With 11 grams of protein, this easy-fix breakfast is a great way to start your day. The nonstarchy veggies — mushrooms, green onions, and tomatoes — add flavor and color without contributing a lot of carbs……..

 
* Click the link below to get all the Low-Carb Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Wild Idea Buffalo Recipe of the Week – Drunken Kidneys

May 24, 2017 at 4:51 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Drunken Kidneys. You’ll be using Wild Idea Buffalo Kidney to prepare the dish along with White Wine to get it to that Drunken Stage! A perfect hors d’oeuvre for your next gathering! You can find this recipe and purchase the Wild Idea Buffalo Kidneys all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.
Ingredients:
1 – Wild Idea Buffalo Kidney
1 – cup milk
2 – tablespoons olive oil
1 – teaspoon salt
1 – teaspoon black pepper
1 – cup mushrooms, chopped
2 – tablespoons cider vinegar
¼ – cup red current or plum jelly
1 – cup dry sherry
1 – cup white wine
2 – teaspoons Worcestershire sauce
¼ – teaspoon cayenne, *I added more
1 – tablespoon, Dijon mustard
1 – tablespoon cream or sour cream
fresh parsley & chives, chopped

 

Preparation:
1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.

2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.

3) Stir in the mushrooms and sauté for a couple more minutes.

4) Add the cider vinegar and then the jelly. Stir to incorporate.

5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30minutes.

6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points

http://wildideabuffalo.com/blogs/recipes/54673217-drunken-kidneys

“Meatless Monday” Recipe of the Week – Blue Cheese and Portobello Mushroom Ragout

May 22, 2017 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Blue Cheese and Portobello Mushroom Ragout

A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.

Recipe Ingredients:

2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Pasta (optional)
Freshly chopped parsley (optional)

Cooking Directions:

1 – Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 – Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 – Add mushrooms. Cook until liquid is absorbed.
4 – Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 – Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.
http://www.cooksrecipes.com/mless/blue_cheese_and_portobello_mushroom_ragout_recipe.html

“Meatless Monday” Recipe of the Week – Wild Mushroom, Celery Root and Potato Strudel

May 15, 2017 at 5:10 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild Mushroom, Celery Root and Potato Strudel. A phyllo dough strudel made healthy using a savory mixture of celery root, potato, shiitake mushrooms and Asiago cheese. The recipe is from one of my Cooking Recipe Sites, CooksRecipes. At the Cooks site you’ll find a wide variety of recipes for all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Strudel made with phyllo dough filled with a savory mixture of celery root, potato, shiitake mushrooms and Asiago cheese.

 

Recipe Ingredients:

1/4 pound celery root (celeriac), peeled and thinly sliced
1/4 pound potato, peeled and thinly sliced
2 tablespoons olive oil
1/4 pound shiitake mushrooms, stems removed and sliced
1 garlic clove, minced
1 shallot clove, minced
1 to 2 tablespoons rice wine
1 tablespoon finely snipped fresh basil
1 tablespoon finely snipped cilantro
Salt and freshly cracked black pepper to taste
3 tablespoons shredded Wisconsin Asiago cheese
2 egg yolks
3 sheets phyllo dough
Clarified butter

Cooking Directions:

1 – Blanch celery root and potato slices in salted water or stock. Drain and spread vegetable slices on a tray or plate to quickly cool.
2 – In a sauté pan, heat oil. Sauté mushrooms, garlic and shallot. Deglaze with rice wine. Add cooled celery root and potato slices. Sauté gently 10 minutes. Season with basil, cilantro, salt and cracked pepper.
3 – In a mixing bowl, combine Asiago cheese and egg yolks. Gently fold into celery root and potato slices.
4 – On a clean surface, spread phyllo sheets. Brush between sheets with clarified butter. Spread celery root mixture on center of dough. Roll into cylindrical shape. Brush top with butter. Refrigerate 1 hour.
5 – Bake in a 375°F (190°C) oven 8 to 10 minutes or until golden brown.
6 – Cool slightly and slice into 8 sections.
Makes 5 servings.
http://www.cooksrecipes.com/mless/wild_mushroom_celery_root_and_potato_strudel_recipe.html

Low-Carb Diabetic Side-Dish Recipes

May 12, 2017 at 5:03 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Low-Carb Diabetic Side-Dish Recipes. Delicious and Diabetic Friendly Side Dishes to go with every meal. Recipes like; Fresh Macaroni Salad, Garlic Roasted Cauliflower, and Grilled Vegetable Platter. Find all these and more at the Diabetic Living Online website. Enjoy and eat Healthy! http://www.diabeticlivingonline.com/

 

 

Low-Carb Diabetic Side-Dish Recipes

Eating low-carb just got easier thanks to our favorite side dishes, which have 20 grams of carb or less per serving. Enjoy these mouthwatering accompaniments with your favorite entrées as part of your diabetic diet.

 

 

Fresh Macaroni Salad

Love chilled macaroni salad? Perfect for potlucks and barbecues, this low-carb pasta salad is packed with nutritious goodies such as snap peas, roasted red peppers, basil, and hard-cooked eggs………

 
Garlic Roasted Cauliflower

Bringing a dish to a potluck or dinner party? This cauliflower side dish featuring loads of garlic and a Green Pea Pesto is a must-have recipe that will surely impress. Plus, it has just 5 grams of carb per serving!……

 
Grilled Vegetable Platter

This stunning array of colorful vegetables—including sweet peppers, fennel, mushrooms, eggplant, zucchini, and asparagus—is marinated in balsamic vinegar and can be grilled alongside your favorite juicy steak or chicken breast……….

 

 
* Click the link below to get all the Low-Carb Diabetic Side-Dish Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/low-carb-diabetic-side-dish-recipes

Healthy Meatball Recipes

May 2, 2017 at 5:35 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the EatingWell website and magazine its Healthy Meatball Recipes. A fantastic variety of Healthy Meatball Dishes. Delicious recipes like; Swedish Meatballs, Meatball Banh Mi, and Buffalo Chicken Meatballs. Find these and all the rest at the EatingWell website which has a large selection of Healthy and Delicious recipes. Enjoy and Eat Healthy! http://www.eatingwell.com/

 
Healthy Meatball Recipes
Find healthy, delicious meatball recipes, from the food and nutrition experts at EatingWell.

 

 

Swedish Meatballs

These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles…….

 
Meatball Banh Mi

This banh mi (Vietnamese sandwich) is filled with a zingy slaw and chicken-and-pork meatballs spiked with fresh herbs. Look for chile-garlic sauce and fish sauce near other Asian ingredients in most supermarkets…….

 
Buffalo Chicken Meatballs

Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Buffalo chicken meatball recipe. Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich…….

 

 
* Click the link below to get all the Healthy Meatball Recipes
http://www.eatingwell.com/recipes/18896/main-dishes/beef/meatballs/

Cubed Steak Sandwich w/ Baked Waffle Fries

April 24, 2017 at 4:55 PM | Posted in Cubed Steak, Ore - Ida | Leave a comment
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Today’s Menu: Cubed Steak Sandwich w/ Baked Waffle Fries

 

 

Started off the morning with a Poached Egg on a Healthy Life Whole Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. I had this for Breakfast yesterday and it was so good I’m having it again! Beautiful day out here today. Well the deck is all done and it turned out great. Mom bought a new table for the deck and I put that together today. Caught up on all the cleaning so I got the cart out for a while and took a spin around the neighborhood and down by the lake. For dinner tonight I prepared a Cubed Steak Sandwich w/ Baked Waffle Fries.

 

 

It’s very seldom I use Beef but when I do it’s usually my favorite Cubed Steak, Meijer Beef Cubed Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out 1 pattie. I had a package in the freezer so I let it thaw overnight in the fridge. I first grabbed a small sauce pan and heated up a jar of Heinz Brown Mushroom Gravy. I added some sliced Portabella Mushrooms to it for some extra Mushrooms. To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Virgin Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on toasted Healthy Life Whole Grain Bread and topped it with some Heinz Mushroom Brown Gravy. I’ll have the other half for breakfast in the morning.

 

To go with Cube Steak I baked some Ore Ida Waffle Fries. I preheated the oven to 425 degrees. I used a small baking sheet that I lined with foil and sprayed the foil with Pam Cooking Spray. The Waffle Fries are a little higher in calories than the Crinkle Fries I normally prepare, but it’s good to change it up a bit. So I lined the Fries on the baking sheet, seasoned them with Sea Salt and Ground Black Pepper, and baked them for about 17 minutes (until a light golden brown). Just a flat out excellent Fry, as all Ore Ida Products! I had a side of Hunt’s Ketchup for dipping the Fries and a Snapple Diet Half and Half Lemonade/Tea to drink. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Cube Steak
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 
Ore-Ida Waffle Fries
Share the great American potato with your family. Proudly nestled on the Oregon-Idaho border, Ore-Ida potato experts have been serving locally grown taters from the heartland of potato country since 1952. Ore-Ida Waffle Fries Crispy, Waffle-Cut French Fried Potatoes are made from 100% real, fresh peeled, American grown potatoes. Ore-Ida takes great care to cut, season and freeze them in under an hour to lock in all the delicious, freshly cooked flavor. Your family deserves the highest quality because, if it’s not Grade A, it’s not Ore-Ida.
Ore-Ida Waffle Fries Crispy:
* Made from 100% Grade A real potatoes
* 0g trans fat per serving
* 150 calories per serving

Nutrition Facts
Serving Size 8 pieces (89 g)
Per Serving % Daily Value*

Calories 150
Calories from Fat 54
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 360mg 15%
Potassium 309.99mg 9%
Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g

Healthy Spring Soup Recipes

April 20, 2017 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Spring Soup Recipes. Delicious and healthy Soup Recipes like; Ravioli and Vegetable Soup, Cream of Mushroom and Barley Soup, and Cheddar Cauliflower Soup. Find them all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

 

Healthy Spring Soup Recipes
Find healthy, delicious spring soup recipes, from the food and nutrition experts at EatingWell.

 

 

 

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell……

 
Cream of Mushroom and Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley………

 
Cheddar Cauliflower Soup
Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup…….

 

 
* Click the link below to get all the Healthy Spring Soup Recipes
http://www.eatingwell.com/recipes/19801/seasonal/spring/soup/

6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes

April 14, 2017 at 5:15 PM | Posted in beans, bison, Bush's, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes

 
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea, not much of an appetite this morning. Started the laundry up for Mom after that. About an hour later we headed up to Home Depot. Needed paint, to paint the wooden deck, bought some new plants for outside, potting soil, grass seed, and checked out the back splash for the Kitchen. Mostly sunny and 80 degrees out today! Our new grill arrived so I spent some of the day putting that together. It is one pain in the rear putting that together while in a wheelchair! Finally got it together. Also planted a couple of new shrubs in the back of the house. I’m one tired man tonight. For Dinner tonight its 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes.

 

 

 

 

First time I’ve tried the SayersBrook 6 oz. Bison To Sirloin Steak. I normally have Wild Idea Buffalo Steaks but I the SayersBrook Bison, Elk, and Wild Boar Steaks were all on sale so I bought a couple of the Sample Packages. I’ll try the Elk and Wild Boar soon! The Steak was a nice lean cut of Bison Top Sirloin.

 

 

 

 

 

 

I prepared the same way I prepare the Wild Idea Buffalo. I first rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Peppercorn Medley. I then preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! Very tender and juicy. I topped the Steak with a bit of A-1 Sauce Thick and Hearty and Sauteed Mushrooms.

 

 

 

 


For one side I heated up a can of Bush’s Grillin’ Beans – Smokehouse Tradition. Love to have Beans anytime! First time I tried this style of Bush’s Beans. Emptied the Beans into a sauce pan. Heated on medium heat then turned the heat down for a slow simmer. They added Bell Peppers and Onions to the Beans and all in the Sweet and Smoky Sauce. Perfect Beans to go with Steak.

 

 

 


For another side dish I heated up a can of Del Monte Whole New Potatoes. Just heat and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. Bison Steak, Beans, and Potatoes, delicious trio of food! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Bison Top Sirloin Steaks

Our top Sirloin Steaks are cut from the rear of the loin. These delicious buffalo steaks are firm enough to stand up to being served au poivre as pictured. As with all SayersBrook Bison, our top sirloin steaks have 70% less fat and 40% more protein than a choice beef top sirloin steak. Because of this, you can once again enjoy red meat without the guilt associated with eating beef. Remember – buffalo is the red meat of the new millennium! 4 Bison Top Sirloin Steaks in 6 oz or 8 oz portions.
Delicious and guilt-free. 4 Bison Top Sirloin Steaks in 6 oz
http://www.sayersbrook.com/bison-top-sirloin-steaks-4-x-6-oz/

 
BUSH’S® SMOKEHOUSE TRADITION GRILLIN’ BEANS®
Start a bold tradition at your cookouts! Our Smokehouse Tradition Grillin’ Beans® blend plump navy beans with a sweet and smoky sauce enhanced with brown sugar, onion, peppers, bacon and our own hearty blend of spices. It’s an irresistible combination friends and family will look forward to.

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 160
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Potassium 310mg 9%
Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Protein 5g -%
Sugars 14g -%
http://www.bushbeans.com/en_US/product/smokehouse-tradition

Bison Chopped Sirloin Steak w/ Oven Fries

April 6, 2017 at 5:05 PM | Posted in Alexia Potato Products, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Oven Fries

 

 

 

 

For Breakfast this morning I prepared 2 Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Shredded Hash Browns, toasted a slice of Healthy Life Whole Grain Bread, and made a cup of Bigelow Decaf Green Tea. Where did our Spring weather go? A high of 46 degrees with rain and wind. So not much going on outside, so I caught up on a few things here inside. Repotted some plants for Mom and then shredded some bills and other papers. For my Dinner tonight its a Bison Chopped Sirloin Steak w/ Oven Fries.

 

 

 

I love this SayersBrook Bison Ranch – Bison Chopped Sirloin Steak! I had ordered some more packages of it along with some more of the SayersBrook Elk Burger Patties, another new favorite of mine, a while back and had them in the freezer. I got one of them out of the freezer and let it thaw overnight in the fridge.

 

 

 

 

I preheated the oven on 400 degrees. To prepare them I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare these. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steaks. I cooked each side 4 minutes.Then finished it in the oven, at 400 degrees for 5 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These have an excellent taste to them and cook up beautifully, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

For a side I prepared some Alexia Oven Fries with Olive Oil, Rosemary and Garlic. I picked a couple of bags of these up at Jungle Jim’s International Market on my last visit there. They are already seasoned with Olive Oil, Rosemary and Garlic. I also seasoned them with some Morton’s Lite Salt. They baked up perfectly and tasted great, as all the Alexia Potato Products. For Desserts later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin
If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

 

 

 

 

 


Alexia Oven Fries with Olive Oil, Rosemary and Garlic
The finest Pacific Northwest Russets are seasoned with an uncommon blend of rosemary, garlic and olive oil to create this delicious twist on a classic.
https://www.alexiafoods.com/products/fries/oven-fries-rosemary-garlic

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