Kitchen Hint of the Day!

March 1, 2021 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Too much salt………….

Over salted your soup or stew? Put in a potato, peeled, and the potato will absorb all the salt. It takes about 10 minutes.

Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

February 17, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style. How about some Pie, Potato Pie, to heat up these cold Winter’s Days! This is made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Healthy Winter Vegetable Recipes

February 3, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Winter Vegetable Recipes. Find Delicious and Healthy Winter Vegetable Recipes with recipes including Slow-Cooker Beef Stew, Mini Meatloaves with Green Beans and Potatoes, and Turkey and Squash Soup. 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 2021! http://www.eatingwell.com/

Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that’s prepped in the morning and simmers all day so you’ll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth–this could be the best and easiest beef stew you’ve ever made……………

Mini Meatloaves with Green Beans and Potatoes
This healthy meatloaf recipe and side dishes are all made in the oven on two sheet pans so that everything’s ready for the dinner table at the same time. The potatoes go into the oven first to start roasting while the mini meatloaves and green beans are prepped and added to the oven partway through…………….

Turkey and Squash Soup
This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. You can use leftover turkey or chicken (instead of the cutlets); dice it and add a few minutes before serving. Serve with cornbread………………

* Click the link below to get all the Healthy Winter Vegetable Recipes
https://www.eatingwell.com/recipes/19822/seasonal/winter/vegetables/

Healthy Winter Side Dish Recipes

January 24, 2021 at 6:01 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Healthy Winter Side Dish Recipes. Find some Delicious and Healthy Winter Side Dish Recipes with recipe including Balsamic and Parmesan Roasted Cauliflower, Sheet-Pan Roasted Root Vegetables, and Easy Brown Rice. So 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 2021! http://www.eatingwell.com/

Healthy Winter Side Dish Recipes

Find healthy, delicious winter side dish recipes, from the food and nutrition experts at EatingWell.

Balsamic and Parmesan Roasted Cauliflower
Roasting isn’t usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor…………..

Sheet-Pan Roasted Root Vegetables
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long………………..

Easy Brown Rice
Here’s the only recipe you need to make perfect brown rice every time! This healthy whole grain is great on its own as a side dish, or use it in your favorite recipes calling for cooked brown rice…………………………

* Click the link below to get all the Healthy Winter Side Dish Recipes
http://www.eatingwell.com/recipes/21161/seasonal/winter/side-dish/

Diabetic Dish of the Week – Beef Tenderloin with Roasted Vegetables

January 19, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Beef Tenderloin with Roasted Vegetables. To make this week’s recipe you’ll be needing Beef Tenderloin Roast, Dry White Wine, Reduced Sodium Soy Sauce, Garlic Cloves, Rosemary Leaves, Dijon Mustard, Dry Mustard, Potatoes, Brussels Sprouts, and Baby Carrots. Dinner is served! 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 2021! https://www.diabetesselfmanagement.com/

Beef Tenderloin with Roasted Vegetables
This hearty recipe combines tender, juicy beef with the delicious flavors of potatoes, Brussels sprouts, and baby carrots!

Ingredients
1 beef tenderloin roast (about 3 pounds), trimmed of fat
1/2 cup chardonnay or other dry white wine
1/2 cup reduced-sodium soy sauce
2 cloves garlic, sliced
1 tablespoon fresh rosemary leaves
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 pound small red or white potatoes, cut into 1-inch pieces
1 pound Brussels sprouts
1 package (12 ounces) baby carrots

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe (without gravy)

1 – Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard, and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

2 – Preheat oven to 425°F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Place potatoes, Brussels sprouts, and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat. Cover vegetables with foil; roast 30 minutes. Stir.

3 – Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.

4 – Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.

5 – Stir vegetables; continue roasting if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.

Nutrition Information:
Calories: 326 calories, Carbohydrates: 24 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 546 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-tenderloin-roasted-vegetables/

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 Valentine’s Day Recipes

January 13, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Valentine’s Day Recipes. Find some Delicious and Healthy Valentine’s Day Recipes with recipes including Filet Mignon for Two with Sweet Potato Mash, Chicken Breasts with Mushroom Cream Sauce, and Lobster Ravioli. 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 2021! http://www.eatingwell.com/

Healthy Valentine’s Day Recipes
Find healthy, delicious Valentine’s Day recipes, from the food and nutrition experts at EatingWell.

Filet Mignon for Two with Sweet Potato Mash
A small quantity of compound butter, seasoned with garlic and herbs, makes a simple but delicious finish for a tender steak. We have rounded out this colorful healthy meal with roasted broccolini and mashed sweet potato–the perfect impressive yet easy dinner for date night-in………

Chicken Breasts with Mushroom Cream Sauce
The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts………………………

Lobster Ravioli
Who says a quick, easy dinner can’t feel luxurious? This lobster ravioli recipe takes less than 30 minutes to make. It’s quick enough for everyday, but worthy of a special occasion. Whip up this easy dinner on Valentine’s Day or double it and serve it on a busy weeknight for the whole family to enjoy………………..

* Click the link below to get all the Healthy Valentine’s Day Recipes
http://www.eatingwell.com/recipes/19921/holidays-occasions/more-holidays/valentines-day/

Kitchen Hint of the Day!

December 22, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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The Winter Harvest………………….

There are plenty of edibles that you can plant in wintertime, including garlic, leeks, onions, radishes, lettuce, peas, potatoes, chard, spinach, rhubarb, and other leafy greens such as bok choy and kale. If you’ve already planted these yummy treats, then you can harvest them straight through winter.

Kitchen Hint of the Day!

December 12, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love those Red Potatoes……………..

Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium.

Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

December 9, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe and purchase the Wild Idea Buffalo Ribeye or New York Strip Steak along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Diabetic Dish of the Week – New England Clam Chowder

December 8, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is New England Clam Chowder. To make this week’s Dish you’ll be needing Whole Baby Clams, Baking Potato, Onion, Skimmed Milk, White Pepper, Dried Thyme, and Reduced Fat Margarine. This version of New England Clam Chowder is only 204 calories and 29 carbs per serving! 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/

New England Clam Chowder
Jam-packed with clams, this classic seafood dish is sure to warm you up! With just seven ingredients and less than 30 minutes of preparation time, it’s the perfect dish for cozying up by the

fireside.
Yield: 2 servings
Serving size: 1 bowl chowder (1/2 of total recipe)

Ingredients
1 can (5 ounces) whole baby clams, undrained
1 baking potato, peeled and coarsely chopped
1/4 cup finely chopped onion
2/3 cup evaporated skimmed milk
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 tablespoon reduced-fat margarine

Directions
1 – Drain clams, reserving juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato, and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.

2 – Add milk, pepper, and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.

3 – Add clams; cook and stir 5 minutes or until clams are firm.

Yield: 2 servings. Serving size: 1 bowl chowder (1/2 of total recipe).

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 30 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 205 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/new-england-clam-chowder/

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/

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