Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks

November 2, 2016 at 5:41 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks. Nothing better than the Wild Idea Buffalo Steaks! I always have a supply in my freezer. Whether you grill them, pan fry them, or broil them its always a winning dish! You can find all the Wild Idea Buffalo recipes and purchase all of the Wild Idea Buffalo cuts of meat on the Wild Idea Buffalo website. Happy Grilling! http://wildideabuffalo.com/

 

 

Grilled Buffalo Steaks
Grilled Buffalo Steaks

Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill

 

 

1 – Rinse Wild Idea Bison steaks, and pat dry with a paper towel.
2 – Drizzle olive oil on steak and season generously with salt & pepper.Wild Idea
3 – Loosely cover and let steak rest at room temperature for 2 hours.
4 – For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*.
5 – Place steak on grill, close lid and cook for 3 minutes.
6 – Turn steak and cook for an additional 2.5 minutes, for medium rare.
7 – Remove steak from grill and place on serving plate and cover for 5 minutes.
Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious!

http://wildideabuffalo.com/blogs/recipes/93473217-grilled-buffalo-steaks

Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks

June 8, 2016 at 5:09 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks. Nothing better than the Wild Idea Buffalo Steaks! I always have a supply in my freezer. Whether you grill them, pan fry them, or broil them its always a winning dish! You can find all the Wild Idea Buffalo recipes and purchase all of the Wild Idea Buffalo cuts of meat on the Wild Idea Buffalo website. Happy Grilling! http://wildideabuffalo.com/

 

 

Grilled Buffalo SteaksGrilled Buffalo Steaks

Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill

1 – Rinse Wild Idea Bison steaks, and pat dry with a paper towel.
2 – Drizzle olive oil on steak and season generously with salt & pepper.
3 – Loosely cover and let steak rest at room temperature for 2 hours.
4 – For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*.
5 – Place steak on grill, close lid and cook for 3 minutes.
6 – Turn steak and cook for an additional 2.5 minutes, for medium rare.
7 – Remove steak from grill and place on serving plate and cover for 5 minutes.
Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious!

http://wildideabuffalo.com/blogs/recipes/93473217-grilled-buffalo-steaks

Low-Calorie Diabetic Dinners

March 23, 2016 at 4:57 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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From the Diabetic Living Online website it’s Low-Calorie Diabetic Dinners. Delicious and healthy dishes under 250 calories. Recipes including; Sirloin Steak with Deep Red Wine Reduction, Cranberry Cucumber Salad, and Citrus Poached Salmon with Asparagus. Find them all on the diabetic Living Online website. http://www.diabeticlivingonline.com/

 

 

Low-Calorie Diabetic DinnersDiabetic living logo

Don’t let counting calories take the fun out of mealtime. With our tasty, low-calorie dinner recipes, it’s easy to create healthy, mouthwatering meals. We kept dishes under 250 calories per serving, so you can keep it light and satisfy your cravings.

 

 

Sirloin Steak with Deep Red Wine Reduction

Calories: 162 per serving

A coffee and red wine marinade gives our healthy steak recipe its complex flavor. Serve steamed zucchini or yellow summer squash on the side for a balanced low-calorie dinner….

 
Cranberry Cucumber Salad

Calories: 88 per serving

Juicy cherry tomatoes, ripe olives, and sweet dried cranberries provide pops of flavor and color to a simple bed of greens. Enjoy a serving of the nutrient-rich diabetic salad recipe for only 88 calories and 6 carb grams……

 
Citrus Poached Salmon with Asparagus

Calories: 206 per serving

To cut fat and calories, we poached salmon and asparagus and drizzled the low-carb, low-calorie meal with a delicious citrus, butter, and parsley dressing….

 

 

* Click the link below to get all the Low-Calorie Diabetic Dinners
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-calorie-diabetic-dinners

Kitchen Hints of the Day!

July 30, 2015 at 5:13 AM | Posted in Kitchen Hints | Leave a comment
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Some Steak grilling tips…….

 
* Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won’t cook evenly.

 
* For the perfect grill marks place your steak directly onto a hot grill for a few minutes. Then, using tongs or a spatula, give your steak a quarter turn to create the second set of marks, resulting in a crisscross pattern. When it’s time to flip the steak, repeat the process of grilling for a few minutes and then give it a quarter turn.

 
* After removing the steak from the grill, place on a cutting board, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees while the juices redistribute into the meat).

Saturday’s Chili – Chunky Chili

June 20, 2015 at 5:16 AM | Posted in PBS, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Chunky Chili. It’s from the PBS website. One of my favorite recipe sites! http://www.pbs.org/food/recipes/
Chunky Chili

Chili varies from region to region and cook to cook, with some versions using lamb and others foregoing red beans. This classic dish employs sweet Italian sausage and chunks of sirloin, for especially flavorful results.
Prep time: 30 Minutes
Total time: 2 Hours, 30 MinutesPBS3
Yield: Serves 8

 

Ingredients
2 lbs. sirloin steak cut into ½-inch cubes
12 ounces sweet Italian sausage casings removed
1 onion coarsely chopped
1 to 2 jalapeño chiles (ribs and seeds removed for less heat if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans drained and rinsed
Toppings such as shredded Monterey Jack cheese, pickled jalapeño chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
Directions
1 – Heat a Dutch oven (a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
2 – Add sausage, breaking it up into small pieces; add onion and jalapeños. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
3 – Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
4 – Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers.
5 – Per serving: (without optional topppings) 435 calories; 24.8 grams fat; 33.4 grams protein; 18.6 grams carbohydrates; 4.6 grams fiber
6 – Note: Before reheating the chili (on the stove, in the microwave, or in a 325° oven), thaw it overnight in the refrigerator, or defrost it in the microwave.

 

http://www.pbs.org/food/recipes/chunky-chili/

Buffalo Steak and Egg Breakfast!

October 26, 2013 at 11:31 AM | Posted in breakfast, Eggs, Wild Idea Buffalo | 1 Comment
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Buffalo Sirloin Scrambled Fgg 003

Another morning in the 20’s here so I wanted to fix a hearty Breakfast to warm it up! I had a Wild Idea Buffalo 6 oz. Buffalo Sirloin Steak, a 1 Egg Scrambled Egg, and 2 slices of toasted Klosterman Wheat Bread.

 

 
I seasoned the Buffalo Sirloin with Sea Salt and Ground Black Pepper. I then pan fried it in Extra Virgin Olive Oil, fried it about 3 1/2 minutes per side. Nice char outside and moist and pink in the middle. These are the most tender and delicious Buffalo Steaks there are! I could eat these for any meal. I also made a 1 Egg Scrambled Egg that I topped with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. To finish everything I toasted a couple of slices of Klosterman Wheat Bread topping with I Can’t Believe It’s Not Butter. With the morning papers and a hot cup of Bigelow Decaf Green Tea I was ready for that cold and blustery Saturday!

8 oz. Buffalo Top Sirloin Steak w/ Au Gratin Potatoes, Cut Green Beans, and…

June 9, 2013 at 5:09 PM | Posted in baking, greenbeans, Idahoan Potato Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8 oz. Buffalo Top Sirloin Steak w/ Au Gratin Potatoes, Cut Green Beans, and Baked Sour Dough Bread

 

 

 

Buffalo Top Sirloin Au Gratin Potatoes 006

 

Nice day out overall, a bit cloudy and bit more humid out. We’ve been laughing, my mom had put a Hummingbird Feeder in a tree in our front yard. In the feeder is a sweet nectar solution that is supposed to attract the Hummingbirds. Instead it’s created the biggest Yellow Jacket attraction in the neighborhood! It’s getting to the point you can hardly get around the tree, No Hummingbirds and the feeders days might be numbered. For dinner one of my favorite Wild Idea Buffalo Steaks, the 8 oz. top Sirloin. For dinner I prepared a 8 oz. Buffalo Top Sirloin Steak w/ Au Gratin Potatoes, Cut Green Beans, and Baked Sour Dough Bread.

 

 

 

As I said I used a Wild Idea Buffalo 8 oz. Top Sirloin Steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil on medium heat about 4 minutes on one side and 3 1/2 minutes on the other side. Came out just as I like it, medium rare. As always you just can’t find a better tasting Buffalo Steak anywhere than the Wild Idea Buffalo Steaks. they say it’s all in how they are raised, all I know is they are doing something right!

 
For sides I prepared a box of Idahoan Au Gratin Potatoes Homestyle Casserole. Idahoan Potato Products has many Potato products and all very easy to prepare and all are very good Potato dishes. I also heated up a can of Del Monte Cut Green Beans, which I have quite often. Love Green Beans! I also baked a loaf of Goldminer California Sour Dough Loaf Bread. For dessert/snack later some BBQ Turkey Lil Smokies Sausages. Another favorite snack of mine made by Hillshire Farms, only 80 calories and 2 carbs per serving (8 Sausages). I heated them up in Jack Daniel’s Honey Smokehouse BBQ Sauce.

 

 

 

Wild Idea Top Sirloin

 

Wild Idea Buffalo Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/top-sirloin-steak

 

 

 

 

 

 

Health Benefits of 100% Grass Fed Buffalo

Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* 40% more protein than beef.
* Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
* Red Meat That’s Good for You!

 

What is Grass-fed

Wild Idea Buffalo Grass Fed Buffalo

Wild Idea Buffalo Grass Fed Buffalo

By: Henry Palmer (Wild Idea Buffalo)

The term “grass-fed” is being used more and more often now days when discussing how certain animals are raised. Unfortunately, there is a lot of ambiguity with the use of this term and what it actually means for consumers. In addition to lose official standards around the use of the term, many ranchers also have different opinions as well on how it should be used as well.

Grass-fed: Traditionally – grass-fed means: an animal that has been raised their entire life feeding strictly on a diet of natural grass and forage. However, this is not currently the standard use of the term grass-fed and as a result has created a fair bit of confusion for consumers. Many producers use the term grass-fed, but then go on to “finish” them on grain in order to increase the animals overall weight.

Finishing: the concept of “finishing” an animal is when a producer raises their animals on a particular diet until a certain date at which point the animals are finished on grain for the last few months to help fatten them for slaughter. This has led to the use of terms such as grass-finished vs. grain-finished. An animal that is grass-finished feeds on a diet grass and forage right up until slaughter and is not fed grain during that time.
Grass-fed Buffalo
100% Grass-fed: A few producers, including Wild Idea Buffalo, choose to use the phrase 100% Grass-fed. This phrase is used to help distinguish animals that are 100% Grass-fed, because they feed exclusively on, natural grasses and forage. While 100% Grass-fed is not a universally adopted term, it is meant to help clarify exactly what the animal has consumed during its life up until the date of slaughter.

Animals that are raised strictly on a natural all grass and forage diet not only live a healthier and more humane life, but also pass on significant health benefits to the consumer. For more information about the benefits of a grass-fed diet please refer to the following article discussing the impacts in our buffalo: Wild Idea Grass-fed Buffalo vs Feedlot Buffalo.

Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes

February 3, 2013 at 6:21 PM | Posted in BEEF, mushrooms, pasta | Leave a comment
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Today’s Menu: Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes

 

Steak Tips Mushroom Gravy 007

 
I wanted to try a new recipe for Sunday Dinner and I came across Steak Tips with Peppered Mushroom Gravy. So for dinner I prepared Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes. When I first read it sounded delicious, and I was right! Another keeper recipe. The Steak is tender and the Mushroom Gravy is perfect with the Staek and Noodles. I am a Gravy Lover and this makes one good mushroom Gravy! I’ll be using this quite often.

 
The recipe called for Egg Noodles but I replaced that with Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles. Their 100% Whole Grain and 180 calories and 41 carbs. For my Steak Tips I used a Sirloin Steak, I purchased from Walmart, that I trimmed and cut into about 3/4″ cubes. Then to prepare it you’ll need, along with the Noodles and Sirloin Steak, Pam Cooking Spray, 1 tablespoon Blue Bonnet Light Butter, 1 (8-ounce) package presliced baby bella mushrooms, 1 teaspoon Minced Garlic, 1 tablespoon Low-Sodium Soy Sauce, 3 tablespoons all-purpose Flour, 1 1/2 cups Swanson Fat-Free, Low-Sodium Beef Broth, 1/2 teaspoon Black Pepper, 1/4 teaspoon Sea Salt, 3 fresh Thyme Sprigs, and 1 teaspoon fresh or dried Thyme Leaves (optional).

 
To prepare just cook the noodles according to package directions, omitting salt and fat; drain. While noodles are cooking, heat a large Steak Tips Mushroom Gravy 002nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; and cover. Melt the butter in the pan over medium-high heat. Add mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in the soy sauce. Sprinkle flour over the mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs and garnish with thyme leaves, if desired. To serve make a bed in your plate with the noodles and top it off with Steak Tips with Peppered Mushroom Gravy. I also made some Potato Pancakes as a side, more of my Mom’s request than anything. I used Manischewitz Reduced Sodium Potato Pancake Mix. Easy to prepare and delicious!! These are great with any meal. Plus for 3 cakes it’s only 80 calories and 18 carbs.

 

 
Steak Tips with Peppered Mushroom Gravy
Ingredients:
2 cups Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles, uncooked
Pam Cooking Spray
1 pound top Sirloin Steak, cut into 3/4-inch pieces
1 tablespoon Blue Bonnet Light Butter
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon Minced Garlic
1 tablespoon Low-Sodium Soy Sauce
3 tablespoons all-purpose Flour
1 1/2 cups Swanson Fat-Free, Low-Sodium Beef Broth
1/2 teaspoon Black Pepper
1/4 teaspoon Sea Salt
3 fresh Thyme Sprigs
1 teaspoon fresh or dried Thyme Leaves (optional)

 

Preparation:Steak Tips Mushroom Gravy 001

 

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

 
Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles
Whole Grain Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain Wide Noodles are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.

 

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: 6

Amount Per Serving

Calories 180 Calories from Fat 5

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 15mg 1%

Total Carbohydrate 41g 14%

Dietary Fiber 6g 24%

Sugars 0g

Protein 8g

 

http://ronzonihealthyharvest.newworldpasta.com/pasta_products.cfm?navCatId=9

Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato,…

November 11, 2012 at 6:51 PM | Posted in baking, BBQ, leftovers, potatoes, ribs | 8 Comments
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Today’s Menu: Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, and Whole Grain Bread

One last warm day before it’s predicted to turn a lot cooler! Started the day off by going to Costco and loaded up on some great meat and fish Items. We’ll be having Top Sirloin Steak, Pork Chops, Country – Style Boneless Pork Loin Ribs, and Tilapia for a while, found some really great buys today. Also found out they’ll be getting their Prime Rib in for the Holiday’s on Nov. 21. on to dinner.

 

 

I prepared Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, along with Whole Grain Bread. I believe it’s the first time I prepared the Country – Style Ribs.Their really a nice lean cut of Pork. I preheated the oven on 325 degrees. I started off by making a rub for them consisting of 1/2 teaspoon of Roasted Ground Cumin, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Parsley Flakes, and a healthy couple of shakes of Sea Salt and Ground Black Pepper. Made sure the Rub covered all sides of the Ribs and then basted them with JB’s Fat Boy Haugwaush BBQ Sauce. I baked them for 1 hr and 30 minutes. I basted them every 30 minutes with the Haugwaush. The Ribs came out fantastic! Moist and tender and full of flavor. I’ll be having these again soon.

 

 

For my side dishes I had Green Giant White Sweet Corn, a Baked Potato, and Healthy Life Whole Grain Bread. The White Sweet Corn was leftover from last night’s meal so I just warmed that up in the microwave. For my Baked Potato I topped that with Sea Salt, Ground Pepper, and I Can’t Believe It’s Not Butter. For dessert later I’m sticking with just some fruit, a Mini Banana and some Honey Crisp Apple slices.

What Are Country Style Ribs?

*Country-style ribs – Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones.
Baked Country Style Pork Loin Boneless Ribs
Ingredients:

Pork Country-Style Ribs
1/2 teaspoon Garlic Salt
1/2 teaspoon Roasted Ground Cumin
1/2 teaspoon Parsley Flakes
Sea Salt and Ground Black Pepper, to taste
Jb’s Fat Boy Haugwaush BBQ Sauce

Directions:

Combine all ingredients, except BBQ Sauce, in a bowl and mix well.
Place ribs on rack of a shallow roasting pan. Baste with sauce.
Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.

Grilled Sirloin Steak w/ Mashed Potatoes & Brown Gravy, Kicked Up Chili Beans, and…

May 20, 2012 at 5:35 PM | Posted in beans, BEEF, diabetes, diabetes friendly, grilling, low calorie, low carb | Leave a comment
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Today’s Menu: Grilled Sirloin Steak w/ Mashed Potatoes & Brown Gravy, Kicked Up Chili Beans, and Harvest Grain Bread

I found some Sirloin Steaks hiding out in back of the freezer this morning and I knew I had found my dinner! I normally have Bison Sirloin but I’ll go with the Beef this time. I seasoned it with Sea Salt and ground Black Pepper. I grilled it on medium high for about 4 minutes per side, medium rare. Grill marks, pink in the center, and juicy one tasty steak!

I had 2 sides Mashed Potatoes & Gravy and Kicked Up Chili Beans. The Potatoes were Idahoan Homestyle Mashed Potatoes that I topped with some of the Heinz Beef Gravy. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. I also had a slice of Meijer Bakery Harvest Grain Bread. For dessert later a Skinny Cow Fudge Pop.

Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard

Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

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