Crunchy, Colorful Salads with Protein-Packed Ingredients

July 8, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Crunchy, Colorful Salads with Protein-Packed Ingredients. Kick up those salads to new levels with these Diabetic Friendly recipes. recipes like; Lobster Roll Salad with Bacon Vinaigrette, Lemon-Lime Chicken, Kale, and Mango Salad, and Buffalo-Spiced Steak Salads with Blue Cheese Dressing. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Crunchy, Colorful Salads with Protein-Packed Ingredients

Eating a salad shouldn’t feel like punishment. Our diabetic salads are tasty, filling, and feature a variety of healthy ingredients that keep you feeling full and satisfied. Piled high with sources of lean protein and vegetables, our salads are so good your body will thank you.

 

Lobster Roll Salad with Bacon Vinaigrette

Get ready to share photos of this gorgeous salad with your friends. They’ll want to come over and try this gourmet-worthy meal for themselves. The recipe yields six servings, so there‘s enough to go around…….

 

Lemon-Lime Chicken, Kale, and Mango Salad

This superfood salad is packed with nutrition: protein, calcium, vitamin C, vitamin A, antioxidants, and potassium. This diabetes-friendly meal also sneaks in fresh blueberries and hazelnuts for added flavor and health benefits…….

 

Buffalo-Spiced Steak Salads with Blue Cheese Dressing

If your family balks at the idea of salad for dinner, break out this beefy recipe that features its own homemade blue cheese dressing. You can even fire up the grill before placing the spicy grilled steak slices on a crisp bed of mixed greens. …….

 

* Click the link below to get all the Crunchy, Colorful Salads with Protein-Packed Ingredients
http://www.diabeticlivingonline.com/diabetic-recipes/salad/crunchy-colorful-salads-protein-packed-ingredients

Meanwhile back at the SayersBrook Bison Ranch………BISON RIB-EYE STEAKS

June 24, 2017 at 5:31 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch – BISON RIB-EYE STEAKS. A grill, a little salt and pepper, and a delicious Bison Ribeye and you’re set for Dinner! At the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) you’ll find a full selection of all Bison meat cuts. My favorite is the Bison Chopped Steak! Besides the Bison you’ll also find Ostrich, Elk, Wild Boar, Rabbit, and more! They also have a great selection of recipes like the Bison Rib Eye Steaks recipe below. So don’t wait, check the site out today. Enjoy and Eat Healthy!

BISON RIB-EYE STEAKS

RIB-EYE STEAKS ARE EVERYONE’S FAVORITE. SO DELICIOUS WHEN COOKED TO MEDIUM RARE.

It needs nothing more than a little salt and pepper but only added after the meat is cooked.

Bison Rib Eye Steaks

yield 4 large servings
Ingredients

Bison Rib Eye Steaks

Ingredients:

4 (8-oz.) Bison Rib Eye Steaks
Marinade

8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
4 oz. white onions, diced 2 cloves garlic, crushed
2 oz. carrot, diced 1 T. cracked black pepper
Molasses Gravy

1 med. shallot, diced 3 oz. molasses
2 oz. beer 1 oz. Dijon mustard
10 oz. Bison demi-glace
Corn Pudding

1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
1 egg 2 cloves garlic, finely diced
1/2 c. heavy cream 1 1/2 c. water
1 T. fresh rosemary, chopped 3 T. sugar
1/2 T. kosher salt 1 1/4 c. corn bread
1/8 T. black pepper
Instructions

1 – Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.
2 – Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.
3 – Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks.
Serves 4.
Notes

Note: Bison steaks need no more than a little salt and pepper. Let the meat sit for about 5-7 minutes covered after being taken off the heat source. The meat continues to cook while the juices flow back into the steak and are not lost on the plate.

Nutrition Facts
Serving Size 4 oz
Amount Per Serving
Calories 110
% Daily Value
Total Fat 1.5 g 2%
Saturated Fat 0.5 g 3%
Cholesterol 50 mg 17%
Sodium 45 mg 2%
Protein 23 g 46%
http://cooking-buffalo.com/1167/

 

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
info@sayersbrook.com
http://www.sayersbrook.com/

Wild Idea Buffalo Recipe of the Week – TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE

June 7, 2017 at 4:55 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 Top Sirloins with Champagne Grape Conserve & Blue Cheese. Using Champagne Grapes and Wild Idea Top Sirloins this ones sure to impress and please everyone at dinner! Another good one from Jill O’Brien of Wild Idea Buffalo. You can this recipe and you purchase the Wild Idea Top Sirloins along with all the other delicious and healthy cuts of Buffalo on the Wild Idea Buffalo website. https://wildideabuffalo.com/

 

 

 

TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute.

Ingredients for Steaks:
4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak)
2 – tablespoons olive oil
2 –teaspoons kosher or sea salt
2 – teaspoons black pepper

Ingredients for Sauce: *Sauce will make enough for 4 steaks.
1 – tablespoon butter
¼ – cup onion, minced
1 – cup champagne grapes
¼ – teaspoon each salt & pepper
2 – teaspoons sugar
½ – teaspoon, fresh rosemary, finely chopped
2 – ounces blue cheese, crumbled

Preparation:

1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling.

2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally.

3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices.

4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half.

5) Add remaining grapes and stir in to incorporate. Heat through.

6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated.

7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes.

8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
https://wildideabuffalo.com/blogs/recipes/93331841-top-sirloins-with-champagne-grape-conserve-blue-cheese

Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

April 20, 2017 at 5:01 PM | Posted in SayersBrook Ranch | 2 Comments
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Today’s Menu: Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (Lightly buttered w/ I Can’t Believe It’s Not Butter), and the morning cup of Bigelow Decaf Green Tea. Some rain overnight and an early morning passing shower outside. A bit warmer out today, 83 degrees. Had the outsides, deck, and driveway power washed so that’s out of the way. My cousin is going to repaint our deck for us, hopefully within a week. With that done everything is looking good outside! Lot of work and money to keep everything up. Cleaned the house today, vacuum and dusted. Full day today. For Dinner something new, Elk Sirloin Steak. I prepared a SayersBrook – Elk Strip Loin 8 oz. w/ Hash Browns and Blackeye Peas.

 

 

 

It’s my first time preparing an Elk Steak. Elk cooks quickly like Buffalo. Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking Elk well is to either cook it hot and fast, or low and slow. I’m going low and slow with it.

 

 

 

 

 

 

I preheated the oven to 350°F. Then I grabbed a Cast Iron Skillet which I love using. You can take it from stove right into the oven and it holds heat evenly. I first pat the Steak dry with paper towel. Next heated 1 tablespoon Extra Light Olive Oil in Cast Iron Skillet on medium heat. I then seared tenderloins on both sides. From the stove to the preheated oven. Continued cooking it to around 135 to 130 F, medium rare.

 

 

 

 

 

It cooked up beautifully! Nice browning on the outside and slightly pink and juicy on the inside. The Elk has a fantastic flavor to it and very tender! I served it with a side of A-1 Thick and Hearty. Next I’ll be trying a Wild Boar Sirloin. I have a nice assortment of Steak now; Buffalo, Elk, and Wild Boar to choose from.

 

 

 

 

 

 

 

For one side dish I prepared some Simply Potatoes Shredded Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish.

 

 

 

The for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. Haven’t had these in a while and they sounded good! If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
SayersBrook – Elk Strip Loin 8 oz.

Elk strip loin steaks. (2) 8 oz. package. 1lb total The elk or wapiti as they are called in North America is one of the largest species of deer in the world and one of the largest land mammals in North America and Eastern Asia. Only the moose rivals it in size. Elk feed on grasses, plants, leaves and bark. The meat is leaner and higher in protein than either beef or chicken. Elk meat is one of the tastiest and healthiest all-natural alternatives to traditional meats. Elk meat is low in fat, cholesterol and calories. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! It’s a dark red, dense meat. Very tender and needs no marinating. The taste is similar to beef but with more flavor. It does not taste gamey. Substitute elk meat in any recipe calling for beef. Do not over cook elk meat. Because of it’s low fat content, elk cooks quickly and if overdone it will be dry and tough. Burgers, steaks and roasts should be pink in the center.
http://www.sayersbrook.com/elk-strip-loin-8-oz-each-2/

Make Now and Freeze for Later Recipes

April 12, 2017 at 6:45 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Make Now and Freeze for Later Recipes. Delicious and Diabetic Friendly Freezer Ready Dishes. Recipes like; Baked Ratatouille-Sausage Penne, Spicy Steak and Beans, and Spaghetti Pie. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Make Now and Freeze for Later Recipes

Making a meal for tonight and having enough left over to freeze for another meal is a great way to save time and save money. Each of these recipes has make-ahead directions to ensure you have everything set for saving some for later.

 

 

Baked Ratatouille-Sausage Penne

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal.

Make-Ahead Directions: Prepare as directed through Step 3. Cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake as directed but add 10 to 20 minutes to the covered baking time. Sprinkle with cheese as directed. Serve as directed through Step 4…….

 
Spicy Steak and Beans

To top off this hearty dish, sprinkle on queso fresco (KAY-so FRESK-0), “fresh cheese” in Spanish. You can find it in large supermarkets and Mexican food stores.

Make-Ahead Directions: Prepare as directed through Step 3 but do not stir in fresh oregano (if using); cool quickly, stirring frequently. Transfer mixture to a freezer-safe container. Seal, label, and freeze for up to 3 months. To serve, thaw mixture in the refrigerator for 1 to 2 days or until completely thawed. Transfer mixture to a large saucepan. Heat through, stirring frequently. Stir in oregano (if using) as directed and serve as directed in Step 4……

 
Spaghetti Pie

Making the crust with egg whites gives you all the cooking power of whole eggs without the cholesterol. In addition, using lean ground beef instead of the traditional sausage and low-fat cottage cheese lowers the fat in the filling.

Make-Ahead Directions: Prepare as directed through Step 3. Cover pie plate with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Prepare as directed through Step 4 but add 10 to 20 minutes to the baking time before adding the mozzarella cheese…..

 
* Click the link below to get all the – Make Now and Freeze for Later Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/make-now-and-freeze-later-recipes

Meanwhile back at the SayersBrook Bison Ranch………Bison Philly-Style Cheese Steaks

April 8, 2017 at 6:03 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a recipe for Bison Philly-Style Cheese Steaks. At the SayersBrook site you can choose from their finest Bison selection of meat. It’s not only Buffalo you’ll find there but you can choose from Elk, Wild Boar, Ostrich, Ham, Chicken, and more! The grilling season is here so what are you waiting for! So on to the recipe for Bison Philly-Style Cheese Steaks! Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

Bison Philly-Style Cheese Steaks

Ingredients:
1 lb. Bison flank steak, fat removed
4 hoagie or Italian rolls, split
1 env. onion soup mix
1 c. fat-free shredded Cheddar cheese
1/2 c. water
Preparation:

In 10 inch non-stick skillet over medium-high heat, cook steaks 2 minutes or until desired doneness, turning once. Remove steaks, keep warm. In same skillet, add soup mix and blend with 1/2 cup water. Cook 2 minutes. Return steaks to skillet and cook 1 minute or until heated through. Thinly slice steaks on an angle. Serve on rolls and top with sauce and cheese. Serves 4.
http://www.sayersbrook.com/bison-philly-style-cheese-steaks/

 

 

Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
10240 Outer Road
Potosi, MO 63664
http://www.sayersbrook.com/

Delicious Low-Carb Meals

March 17, 2017 at 5:20 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Delicious Low-Carb Meals

From the Diabetic Living Online website its Delicious Low-Carb Meals. Enjoy these delicious recipes without the high carbs! Diabetic Friendly recipes including recipes like; Steak with Potato-Cauliflower Mash, Super Breakfast Burritos, and Sauteed Shiitake and Bok Choy with Shrimp. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

 

Delicious Low-Carb Meals

Our low-carb diabetic recipes are tasty, healthy, and easy-to-make. We compiled our favorite light breakfasts, lunches, and dinners, each containing around 30 carbs or less per serving, that make it easy to stick to a healthy eating plan.

 

 

 

Steak with Potato-Cauliflower Mash

We sneaked cauliflower florets into our light, fluffy mashed potatoes recipe to cut back on carbs. Broiled sirloin steak and homemade tomato sauce round out the low-carb dinner….

 
Super Breakfast Burritos

For a morning fiber and protein boost, make these healthy vegetarian breakfast burritos. Our low-carb Tex-Mex recipe is packed with black beans, corn, eggs, and more……

 
Sauteed Shiitake and Bok Choy with Shrimp

Add shrimp, mushrooms, and garlic to a sizzlin’ skillet for a flavorful one-dish meal that’s low-carb and high in protein…..

 

 
* Click the link below to get all the Delicious Low-Carb Meals
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/delicious-low-carb-meals

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

February 18, 2017 at 6:04 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

 
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, 1 Jimmy Dean Turkey sausagebuffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-006 Patty, toasted a slice of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Warmed up again out there, and they say it’s going to stay above normal for the next week! It was cloudy, windy, and high in the low 60’s. Not bad at all mid February. After Lunch went to spend time with Dad at the rehab center. He’s made great progress and may get to come home in a week or so! So proud of him!! Outside another Spring like day out, cloudy but 68 degrees! For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 
I had placed an order with Wild idea Buffalo a while back for a few items, one being a 8 OZ. BUFFALO FLAT-IRON buffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-005STEAK. Had it in the freezer so I sat it in the fridge overnight to thaw. It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

Buffaloed Buffalo Burger w Baked Potato 014

 

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

Fried Walleye w Risotto and Cut Green Beans 004

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert later a Jello Sugar-Free Dark Chocolate Pudding Cup.

 

 

 

 

Wild Idea Buffalo – 8 OZ. FLAT-IRON STEAKColombian 8 oz Flat-Iron Steak
We carefully fillet our flat irons from the upper shoulder-blade of the primal chuck. The flat-iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat-iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
http://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn

January 25, 2017 at 6:55 PM | Posted in Green Giant, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn.

 

 
For Breakfast this morning I prepared a toasted Healthy Life Whole Grain English Muffin that I topped with some ofbuffalo-teres-major-steak-and-sauteed-mushrooms-008 my favorite Jam, Smucker’s Sugarless Blackberry Jam. Along with that morning cup of Bigelow Decaf Green Tea, I was set for the morning! A lot cooler morning than we’ve been having out there, 35 degrees. For the day it was around 58 degrees and showers on and off. After Breakfast I went to Walmart, needed some Bigelow Decaf Green Tea and printing ink for the copier. Stopped by the bank and dropped a couple of letters at the Post Office on the way back. Back at home did some light cleaning around the house. For Dinner tonight I prepared a Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn.

 

I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Fillets that I had just ordered from Wild Idea. It’s sometimes buffalo-teres-major-steak-and-sauteed-mushrooms-005tough to find these Steaks, they sell out as soon as they become available because they are so tender! Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along 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! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak. I don’t think there’s a better partner for Steak than Mushrooms!

 

Path of Life All Natural Roasted Garlic Cauliflower

For one side I prepared a bag of Path of Life All Natural Roasted Garlic Cauliflower. I purchase this at our local Meijer here in West Chester. Love shopping at Meijer, great selection of products! I had purchased a couple of Bags of it and had used one earlier. So to prepare the Cauliflower; It comes in a microwavable steamable bag. Just heated for 4 minutes, let it stand for 1 minute and serve. I’ve got another keeper product here! Fantastic Roasted Garlic flavor and they’re only 80 calories and 3 net carbs.

 

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-002
Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared. For Dessert later tonight I’ll be having a new one from Weight Watcher’s, Peanut Butter Caramel Ice Cream Candy Bar.

 

 

 

 

 
Wild Idea Buffalo – 8 OZ. TERES MAJOR FILETwild-idea-buffaloterres-major-filet_grande

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-filet

 

 

 

 

 

 

 

 

Path of Life All Natural Roasted Garlic CauliflowerPath of Life All Natural Roasted Garlic Cauliflower

Cauliflower seasoned with roasted garlic, extra virgin olive oil, parsley and sea salt in a convenient steambag.

Ingredients
Cauliflower, extra virgin olive oil, roasted garlic, parsley, sea salt.Path of Life All Natural Roasted Garlic Cauliflower

Nutrition Facts
AMOUNT PER SERVING % DAILY VALUE *
Calories 80
Calories from fat 50
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 580mg 24%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g
http://www.pathoflifebrand.com/products/frozen-vegetable-side-dishes/all-natural-roasted-garlic-cauliflower/

Kitchen Hint of the Day!

January 16, 2017 at 6:28 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Chris B. for sharing this hint….

 

 

To tenderize a tough steak, salt it generously for an hour before cooking to break up the tough proteins. Then just wipe off the salt before cooking.

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