5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast

June 12, 2021 at 7:20 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast

 

For Breakfast I Had a Sunny Side Up Egg, 3 slices of Bacon, a couple of slices of toasted Aunt Millie’s Live Carb Smart Bread and had a cup of Bigelow Decaf Green Tea. Mostly sunny, 94 degrees and humid out today. And the Cicadas are terrible outside. So between the heat, humidity and Cicada it was a good day to in. Within a couple of minutes after walking outside you have Cicadas on you. Be glad when they are gone! Did a few things indoors and that was it. I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Lite Toast.

 

I prepared one of my favorite Steak Dinners, Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Toast. I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

I also baked a slice of the New York Bakery Texas Toast. For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Raspberry Snapple to drink.

 

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/products/petite-top-sirloin-steaks

Buffalo Steak Strip Street Tacos

June 5, 2021 at 7:25 PM | Posted in Mission Tacos, Old El Paso Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Steak Strip Street Tacos

 

For Breakfast I toasted a Thomas Light English Muffin and topped it with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. Hot and Humid out there today! It was 91 degrees, sunny, and humid. The Cicadas in a tree across the street are deafening, you can’t hear anything out there but the Cicadas. Not a thing to do today. I watered all the flowers and shrubs early and again after the sunset this evening. Besides that I just laid around. For Dinner tonight I prepared Buffalo Steak Strip Street Tacos.

 

For the Buffalo I used Wild Idea Premium Steak Strips. To prepare them; I first Rinsed the Wild Idea Bison Steak Strips and pat them dry. I then added a light amount of Extra Light Olive Oil to them, making sure the Strips were completely covered on all sides. Then I seasoned them with Wild Idea Buffalo Omnivore Salt. The Omnivore Salt is a blend of Natural Sea Salt and Organic Spices. Then I left the Strips rest. Next I got a Cast Iron Skillet and added 1 tablespoon of the Extra Light Olive Oil, heated the Skillet on Medium High Heat.

 

Over Medium High heat, I cooked the Bison Strips for about 4 minutes, tossing to turn occasionally. I removed the Strips from the skillet into a bowl. These Steak Strips are so tender and delicious! I’ve prepared these a few times now and they just keep getting better! Easily prepared also.

 

Along with the Steak Strips I added La Preferdia Mild Jalapeno Slices, Olives (Black and Green), Shredded Lettuce, Ortega Chipotle Taco Sauce, Ortega Taco Seasoning Mix (Less Sodium) and all served in a Mission Street Tacos Carb Balance Whole Wheat Tortillas. Add all this together and you have some mighty tasty Street Tacos. I love using the Mission Street Tacos Carb Balance Whole Wheat Tortillas. Always so fresh and soft. Plus they are only 70 calories and 3 net carbs per serving – 2 Tortillas.

 

Next just build your Taco! An Easy and Delicious Meal to prepare. For Dessert later a Breyer’s Cookies and Cream 90 Calorie Ice Cream Cup.

 

 

 

 

 

 

 

 

 

WILD IDEA BUFFALO PREMIUM STEAK STRIPS 12 OZ.
Pre-cut strips from the Tenderloin, New York Strip, Ribeye and Sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill. Available in a 12 oz. package.
https://wildideabuffalo.com/collections/steaks/products/1-lb-premium-steak-strips

 

 

 

Mission Street Tacos Carb Balance Whole Wheat Tortillas
Want a whole new way to enjoy low carb? Look no further than our Mission® Street Tacos Carb Balance Whole Wheat Tortillas. Small in size but big on Mission authentic flavor, these tortillas bring a fun twist to your meals and come with only 35 calories and 3g net carbs per serving. Perfect for taco sliders, taco cups, snacks and any other delicious creations, you won’t want to miss trying these tasty tortillas with your next meal.
https://www.missionfoods.com/products/street-tacos-carb-balance-

Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans

April 23, 2021 at 7:04 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans

 

 

For Breakfast I prepared a Jimmy Dean Simple Scrambler – Egg Whites, Crumbled Turkey Sausage and Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy and 60 degrees out today. I cleaned the house today, dusted and ran the vacuum. Cleaned and straightened the spare room closet, and it needed it! For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans. We had this trio of Buffalo Steak, Seasoned Diced Potatoes and Green Beans a while back and they were so good together we are having them again!

 

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect!

 

For a side I prepared some Simply Potatoes Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Steakhouse type of Seasoning, I added some Sea Salt.

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack  later a 100 Calorie Mini Bag of Snyder’s Pretzels and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans

April 23, 2021 at 6:52 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans

 

For Breakfast I a Jimmy Dean Simple Scrambler – Egg Whites, Crumbled Turkey Sausage and Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy and 6 degrees out today. I cleaned the house today, dusted and ran the vacuum. Cleaned and straightened the spare room closet, and it needed it! For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans.

 

To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect!

 

For a side I prepared some Simply Potatoes Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Steakhouse type of Seasoning, I added some Sea Salt.

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

One of America’s Favorites – Finger Steaks

April 5, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A finger steak

Finger steaks consist of 2–3” long by 1/2″ wide strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. Typically they are served with French fries and a buttered piece of thick toast. They are commonly found in restaurants, bars, and fast-food joints (either handmade or of the frozen variety) in Southern Idaho and less frequently in nearby states but are not well known outside the Inland Northwest.

Finger steaks are purported to have been first served in a restaurant setting at Boise, Idaho’s “Milo’s Torch Lounge” (aka The Torch) in 1957. Milo Bybee claimed to have invented finger steaks while wondering what to do with leftover tenderloin scraps when he was working as a butcher for the U.S. Forest Service in McCall. Bybee went to work as a chef at the Torch in 1946. According to a local lifestyle reporter, Milo’s claim of inventing finger steaks is questioned and that it may have been passed onto him by the original owners of The Torch. Either way, their origin is so closely tied to Idaho that one suggestion for the Idaho state quarter design was to “do something with the fact that Idaho is the home of finger steaks” submitted to the state arts commission on a napkin.

Finger steaks were produced as a frozen food by B and D Foods, which was founded in 1972 to supply its Signature Finger steak to a chain of fast food restaurants, the Red Steer, a now defunct chain of fast food burger joints in Idaho.

 

6 oz. Buffalo Sirloin Steak w/ Baked Potato and Glazed Apples

March 18, 2021 at 7:07 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Potato and Glazed Apples

 

To start the day off I prepared a Potatoes and Ham Breakfast Skillet. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham. Just cooked the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with Sargento Off the Block Shredded Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea. Rain and thunderstorms out today, high of 55 degrees. After Breakfast I took Mom to go pick her car up. She had the oil changed. Back home I cleaned the house today, vacuum and dusted. Not much else going on. For Dinner tonight I prepared  a 6 oz. Buffalo Sirloin Steak w/ Baked Potato and Glazed Apples.

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven to 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheat a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

For a side I baked a Russet Potato for a side with Steak. Seasoned with McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter and Daisy Light Sour Cream.

 

I also heated up some Bob Evan’s Glazed Apples, it comes in a microwavable container and is a quick and delicious way to have Glazed Apples. And Apples are perfect for any Pork dish! Quite a dinner tonight! Also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.
We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

 

 

 

 

 

 

 

 

BOB EVANS SLICED GLAZED APPLES
A classic taste that will make everyone think you slaved in the kitchen, Bob Evans Sliced Glazed Apples are a perfect side dish or topping. Sold in the grocer’s refrigerated section, they’re ready to serve in less than 5 minutes.
BOB EVANS SLICED GLAZED APPLES
Serving Size 1/2 cup (116g)

Amount Per Serving
Calories: 140
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 35mg
Total Carbs 32g
Dietary Fiber 1g
Protein 2g
https://www.bobevansgrocery.com/products/bob-evans-sliced-glazed-apple

Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans

March 13, 2021 at 7:19 PM | Posted in greenbeans, Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans

 

 

For Breakfast I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin and had a cup of Bigelow Decaf Green Tea. We had a high of 52 degrees and cloudy out today. Cleaned up the shed and straightened it. Then later I gave a neighbor a hand doing a few things outside. For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Seasoned Diced Potatoes and Green Beans.

 

To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! I could have Wild Idea Buffalo every day!

 

For a side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Steakhouse Seasoning, I added some Sea Salt.

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack  later a 100 Calorie Bag of Snyder’s Pretzels and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

February 22, 2021 at 7:02 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

 

 

For Breakfast this morning I fried up a few slices of Kahn’s Bologna, fried up some Simply Potatoes Shredded Hash Browns, and toasted a Thomas Light English Muffin. I Also had a cup of Bigelow Decaf Green Tea. We had rain overnight, not snow! Then this morning we had a light rain then cloudy and 39 degrees out for the day. At least we are slowly getting rid of the snow! I had ordered new rotary brush for the sweeper . Installed that today. Did a few more small jobs around the house. For Dinner tonight I had a Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas.

 

 

I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow. Next I turned the oven on to 400°F.

 

 

I got my Cast Iron out and added a 1 tablespoon of Extra Light Olive Oil. Heated it on medium heat. When heated up I added the Flat Iron Steak to the skillet. I seared for 2 minutes and flipped it over and cooked it another 2 minutes. Removed it from the heat and let it rest for 5 minutes. And Wow what a Steak! So juicy and tender, with that Wild Idea Buffalo taste that’s like no other. All their Buffalo are raised on the free range of the Great Plains grasslands. I also Sauteed some Mushrooms. Sauteed in Extra Light Olive Oil and Blue Bonnet Light Butter. Seasoned with Sea Salt, Pepper, Ground Cumin, Dried Thyme, and Parsley.

 

 

For one side dish I prepared Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love this Butternut Squash!

 

 

Then for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. 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!. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.
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.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

STEAK, ROASTED TOMATO AND BEAN CHILI

January 20, 2021 at 6:01 AM | Posted in chili, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

Tri-Tip Steak and Mushrooms w/ Loaded Baked Potato Casserole and Shellie Beans

January 19, 2021 at 7:32 PM | Posted in beans, Idahoan Potato Products, Omaha Steaks | Leave a comment
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Today’s Menu: Tri-Tip Steak and Mushrooms w/ Loaded Baked Potato Casserole and Shellie Beans

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Mostly sunny and 42 degrees out today. Had one of those long sleepless nights last night due to Phantom Pains! Every time I would start to doze off they would start. Plus they were the painful ones, very painful. It started last night around 11:00 and continued till about 9:00 this morning. So I spent the day catching up on sleep and resting, these really wiped me out! Feeling better as the day went on. For Dinner tonight I prepared a Tri-Tip Steak and Mushrooms w/ Loaded Baked Potato Casserole and Shellie Beans.

 

Mom had been wanting to try Omaha Steaks for some time and I finally broke down and purchased a few Steaks and Burgers for us. I used the last of the Burgers last night and these are the last 2 Steaks. I’ll purchase more sometime soon. And Yes, I’m having Beef! First time in a while, usually its Buffalo. So with everything I ordered we’ll be having Beef a little more than usual.

 

They come frozen, 6 – 4 oz. Steaks per box. So I got 2 of the Tri-Tips and sat them in the fridge overnight to thaw. They come Seasoned and fully cooked, nice size Tri-Tips. So all I have to is heat them up, and ready to serve! I grabbed a Cast Iron Skillet added a little of Extra Light Olive Oil and heated the Skillet on medium heat. With the Skillet heated I added the Steaks. Cooked the Steaks until they heated up, flipping them once. As the Steaks were cooking I heated up some Mushrooms, for a topping for the Steaks. I heated those up in a small Skillet.

 

For a side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. A very quick and easy way to prepare some delicious piping hot Potato Dishes.

 

 

 

 

 

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good, it’s been a while since I’ve had any. Shellie Beans are Green Beans with added Pinto Beans.

 

 

 

I also baked a small can of Pillsbury Crescent Rolls. For Dessert later a Jello Sugar Free Dark Chery Jello.

 

 

 

 

 

 

 

 

 

Omaha Steaks – Fully Cooked Tri-Tip Sandwich Steaks

This beefy and uniquely easy tri-tip sandwich steak is rubbed with a blend of salt & pepper and then fully cooked to the perfect temperature – creating a tender, juicy medium-rare steak. There’s no other steak like this. Simply take it from the freezer, thaw and heat for a flavorful sandwich steak that’s delicious, easy to prepare and perfect every single time.

* Prepared sous-vide style for tender, juicy results
* Fully cooked for the perfect bite
* Hand-cut beef bursting with exceptional flavor
* Easy preparation – simply thaw, heat and serve
* Versatile – great for breakfast, tailgating, quick meals, & more

Preparation
* Thaw in refrigerator 12-24 hours. Steaks are fully cooked. Appliances vary, adjust cook times accordingly.
* GRILL/STOVETOP: Preheat grill or saute pan to medium high. Remove steaks from packaging. Grill or saute steaks 2-3 minutes per side or until warmed. through.

https://www.omahasteaks.com/product/Fully-Cooked-Tri-Tip-Sandwich-Steaks-00000018642?ITMSUF=XFD&shoptype=PROMOTION&shopsrc=PRMTri-Tip+Steaks

 

 


Idahoan Loaded Baked Homestyle Casserole

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Prep Instructions
Oven Preparation – Best for Golden Browning

1 -Preheat oven* to 450°F. Combine potatoes and sauce mix in 1½-quart baking dish.
2 – Stir in 1½ cups boiling water, ¾ cup milk, and 1 Tbsp. butter or margarine with whisk.
3 – Bake uncovered for 25 minutes or until top is golden brown and potatoes are tender. Remove from oven and let stand a few minutes before serving (sauce will thicken slightly when cooling).
https://idahoan.com/products/loaded-baked-homestyle-casserole/

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Utah Suburban Homestead •Gardening•Food Preserving•Chicken Raising•Hunting•Meat Processing•

Sam Cooks Kindness

whole-food, plant-based recipes

Living By Promise

God loving | Wife | Mother | Career. A lifestyle blog where all these titles meet

Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

A Bee Bakes

Making the world a sweeter place.

Cooking at Clark Towers

Home cook experiments with recipes and shares with you

Detoxinista

Healthy Comfort Food Recipes

Liv Free(ly) Vegan Recipes

vegan baking and cooking