8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake,…

September 19, 2013 at 5:47 PM | Posted in carrots, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake, and Boiled Mini Carrots

 

Teris Major Buffalo 001

 

 

Our streak of beautiful pre – fall days ended today. Only about 80 degrees but real humid and muggy. But beautiful Fall Days aren’t far away! Not much going on today, the Phantom Pains finally stopped. When they’re that painful it takes me a day just to recover. I wanted a good and hearty dinner tonight and what better than a good Buffalo Fillet to fill that want! I prepared a Wild Idea Buffalo 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake, and Boiled Mini Carrots. Hearty, Healthy, and Delicious.

 

 

As I said I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Filets. Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Canola Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Filet came out medium rare with a beautiful char on it! I topped it with Sauteed Baby Bella Mushrooms.

 

 

For sides along with the Mushrooms, I tried a new product I came across at Kroger the other day. Golden Potato Pancakes by Old Fashioned Kitchens. I’ll have to start keeping a box of these in the freezer! They turned out delicious, and easy to prepare. Just bake for 8-10 minutes per side at 400 degrees and you have yourself some mighty tasty Potato Pancakes! 70 calories and 10 carbs per pancake too! I left all the product info at the end of the post. I also boiled some Mini Carrots and a slice of healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Wild Idea Buffalo 8 oz. 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.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

 

 

 

 

 

 

 

Golden Potato PancakesGolden Pancakes

Description
A delicious blend of potatoes, onions, and other all natural ingredients in a light and crispy pancake – a perfect side dish alternative in lieu of French fries!

All Natural, Low Fat, No Trans Fat, Low Cholesterol, No Preservatives
Ingredients Potatoes, Meal(Wheat Flour), Onions, Canola Oil, Water, Dehydrated Potatoes(Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate and Citric Acid), Egg Whites, Whole Eggs, Salt, Pepper.

Allergen Information: Contains Wheat and Eggs

Serving Suggestions
The perfect change-of-pace side dish – just “Heat & Eat.” Enjoy Golden Pancakes as a delicious entrée, side dish or tasty snack with applesauce or sour cream. Be creative with zesty appetizer dipping sauces!
Nutrition Facts
Serving Size 1 piece
Servings Per Container 8
Amount Per Serving
Calories 70 Calories from Fat 30
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 3 mg 1%
Sodium 190 mg 8%
Potassium — —
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 2 g

 
http://oldfashionedkitchen.com/potato-rf-2/

Eating with Diabetes: Counting ”Net” Carbs

July 23, 2013 at 9:07 AM | Posted in diabetes | 3 Comments
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I count carbs and recently a friend told me to start counting “net carbs”. So I did a little research on Carbs vs Net Carbs and there seems to be some controversy. Here’s what I found from a couple of sites.

 

 
Eating with Diabetes: Counting ”Net” Carbs
What Are Net Carbs? How Do They Affect Blood Sugar?
— By Amy Poetker, Registered Dietitian and Certified Diabetes Educator

 

Since low carbohydrate diets became popular, the phrase “net carbs” has become a fairly regular fixture on the labels of food products. But, if you are not familiar with the term you may be wondering what in the world it means!

There are three types of carbohydrates: starches, sugars and fiber. All three types of carbs are added up and listed as Total Carbohydrates on the Nutrition Facts Label of a food product.

The concept of net carbs is based on the fact that, although it is considered a carbohydrate, dietary fiber is not digested the same way the other two types of carbohydrates (starches and sugars) are. While starches and sugars are broken down into glucose (blood sugar), fiber isn’t treated the same way. The fiber you eat passes through the body undigested and helps add bulk to your stool (among other benefits). The indigestibility of fiber is where the idea of “net carbs” comes in. In fact, sometimes, net carbs are sometimes referred to as “digestible carbs.”

In recent years, food manufacturers have started including net carbs in addition to total carbs when labeling products. Many foods proudly display net carbs on their labels to entice both low-carb diet fans and people with diabetes.

While the concept of net carbs can be utilized in diabetes meal planning, read labels with a discerning eye. At present there are no mandated rules for calculating or labeling net carbs on food packages. The FDA does not regulate or oversee the use of these terms, and exactly what is listed as “net carbs” can vary dramatically from product to product. Some products calculate net carbs as total carbohydrates minus dietary fiber, other labels reflect net carbs as total carbohydrates minus dietary fiber minus sugar alcohols, and still others calculate net carbs as total carbohydrates, minus dietary fiber minus sugar alcohols minus grams of protein.

Many packaged foods that are marketed as high in fiber low in carbs actually add extra fiber, such as inulin, polydextrose and maltodextrin, to food products to lower the net carb serving. Most nutrition experts agree that these “stealth fibers ” do not have the same health benefits and may not have the same benign affect on blood sugar levels as foods that contain naturally occurring fiber. As you can see, the whole issue of “net carbs” can get tricky very fast. And for people with diabetes, for whom carbohydrate counting and blood glucose control is a serious issue, referring to net carbs on a food label can have serious consequences.

However, counting net carbs can work for people with diabetes who use a meal-planning technique known as carbohydrate counting to help balance their blood sugar levels—when done correctly.

Here’s how a person with diabetes can count net carbs safely and effectively:
The food in question must contain at least 5 grams of dietary fiber in the serving size you are planning to eat.
Read the Nutrition Facts label or look up the nutrition facts of the food to find both the total carbohydrates and total fiber for the serving size you plan to eat.
Subtract HALF the total grams of fiber from the total grams of carbohydrates to calculate the net carbs in your food serving.
Always perform this calculation yourself and do not rely on “net carb” totals listed on any food label.

The whole point of counting net carbs versus total carbs is to allow someone to eat more of a carbohydrate-containing food without adversely affecting their blood sugar levels. If you find the issue of net carbs confusing, don’t worry about it. There is no reason to use this technique if counting total carbohydrates works well for you. Both options can work as long as you are doing them correctly and reading “net carb” labels with a discerning eye.

For more specific information or help, talk to your health care provider. The American Diabetes Association‘s National Call Center also offers live advice from 8:30 a.m. to 8 p.m. EST, Monday through Friday at 1-800-DIABETES or 1-800-342-2383.

 

 

http://www.sparkpeople.com/resource/health_articles.asp?id=1652

 

 

 

 

In an effort to cash in on the low-carb craze, food manufacturers have invented a new category of carbohydrates known as “net carbs,” which promises to let dieters eat the sweet and creamy foods they crave without suffering the carb consequences.

 

But the problem is that there is no legal definition of the “net,” “active,” or “impact” carbs popping up on food labels and advertisements. The only carbohydrate information regulated by the FDA is provided in the Nutrition Facts label, which lists total carbohydrates and breaks them down into dietary fiber and sugars.

 

Any information or claims about carbohydrate content that appear outside that box have not been evaluated by the FDA.

 
http://women.webmd.com/features/net-carb-debate

Jimmy Dean Delights Turkey Sausage Breakfast Bowl

December 7, 2012 at 12:56 PM | Posted in breakfast | 1 Comment
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Just wanted to pass the info along on some Breakfast foods, that are quick to make and taste good also. I’ve tried the Delights Turkey Sausage Breakfast Sandwich and my favorite the Jimmy Dean Delights Turkey Sausage Breakfast Bowl. It’s a little under seasoned, I always add a couple of shakes of Sea Salt and Ground Pepper. I’ve also added a couple of shakes of Frank’s Red Hot Sauce to it also. But anyway their a good way to start your day and their lower in calories, carbs, and sodium than most other Frozen Breakfast items. I’ve left the product info and web site below.

 
Jimmy Dean Delights Turkey Sausage Breakfast BowlJimmy-Dean-DLights-Turkey-Sausage-Bowl

There’s no better way to start your day than with the smell of turkey sausage. This breakfast bowl mixes scrambled egg whites, potatoes, reduced fat cheese and turkey sausage for a low-calorie delicious way to say good morning. Found in your grocer’s freezer.

 

 

Instructions:

1. Remove from carton; puncture film.

2. Microwave on high for 2 minutes.

3. Remove film and stir. Microwave for an additional 1 minute or until product is steaming throughout.

4. Let stand 1 minute, before serving. Enjoy!

 
Nutrition Facts
Serving Size 1 bowl (198g)

Amount Per Serving
Calories from Fat 80Calories 240

% Daily Values*
Total Fat 8g 12%
Saturated Fat 3.5g 18%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.5g
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 720mg 30%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 1g
Protein 22g

http://jimmydean.com/default.aspx#/d-lights?utm=goo

Eggs Benedict

July 15, 2011 at 12:28 PM | Posted in breakfast, Egg Beaters, Food, Healthy Life Whole Grain Breads, low calorie, low carb | 1 Comment
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Another great way to start your day off! Healthy, delicious, low carb, and low calorie that about covers it. Recipe and from the Diabetic Living On Line web site.

Eggs Benedict
The sour cream-mustard sauce is a quick, delicious, and lower-fat stand-in for the hollandaise sauce featured in classic Eggs Benedict.
SERVINGS: 2 servings
CARB GRAMS PER SERVING: 17
3     tablespoons light sour cream
2     teaspoons fat-free milk
1     teaspoon Dijon-style mustard
2      eggs
1      whole wheat English muffin, split
2     ounces thinly sliced reduced-sodium cooked ham
2      tomato slices
Snipped fresh chives (optional)

1. Preheat broiler. For sauce: In a small bowl, combine sour cream, milk, and mustard; set aside. Lightly grease a medium skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space.

2. Simmer, uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

3. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Top muffin halves with ham and tomato slices. Broil about 1 minute more or until toppings are heated through.

4. To serve, use a slotted spoon to remove eggs from skillet; place eggs on top of tomato slices. Spoon sauce over eggs and, if desired, sprinkle with chives.

Nutrition Facts Per Serving:

* Servings: 2 servings
* Calories201
* Total Fat (g)8
* Saturated Fat (g)3
* Monounsaturated Fat (g)3
* Polyunsaturated Fat (g)1
* Cholesterol (mg)230
* Sodium (mg)502
* Carbohydrate (g)17
* Total Sugar (g)5
* Fiber (g)2
* Protein (g)15
* Vitamin C (DV%)5
* Calcium (DV%)15
* Iron (DV%)11
http://www.diabeticlivingonline.com/

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