Tags: Cooking, Dinner, Elk Strip Loin, Food, Margaret Holmes Seasoned Blackeye Peas, recipes, SayersBrook Bison Ranch, Simply Potatoes Shredded Hash Browns, Steak
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.
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.
Tags: Baking, Beans, Cooking, Diabetes, Diabetic Living Online, Eggplant, Food, Grilling, Pasta, recipes, Spaghetti, Steak
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/
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……
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
Tags: .Bison Philly-Style Cheese Steaks, Bison Flank Steak, Buffalo, Cooking, Food, recipes, SayersBrook Bison Ranch, Steak
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
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
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.
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Tags: Baking, Burritos, Cauliflower, Cooking, Delicious Low-Carb Meals, Diabetes, Diabetic Living Online, Food, Grilling, Mushrooms, recipes, Shrimp, Steak
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/
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
Tags: Baked Potato, Baking, Bison, Cooking, Del Monte Cut Green Beans, Dinner, Food, Mushrooms, recipes, Steak, Wild Idea Buffalo - 8 OZ. FLAT-IRON STEAK
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 sausage 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 STEAK. 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.
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.
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 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.
Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet CornJanuary 25, 2017 at 6:55 PM | Posted in Green Giant, Wild Idea Buffalo | Leave a comment
Tags: Baking, Bison, Cooking, Dinner, Food, Green Giant Mini Ears of Corn, Path of Life All Natural Roasted Garlic Cauliflower, recipes, Steak, Wild Idea Buffalo - 8 OZ. TERES MAJOR FILET
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 of 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 tough 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!
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.
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.
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.
Cauliflower seasoned with roasted garlic, extra virgin olive oil, parsley and sea salt in a convenient steambag.
Cauliflower, extra virgin olive oil, roasted garlic, parsley, sea salt.Path of Life All Natural Roasted Garlic Cauliflower
AMOUNT PER SERVING % DAILY VALUE *
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%
Tags: Baking, Beef, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Salt, Steak
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.
Tags: Cooking, CooksRecipes, Diabetic Dish of the Week, Food, Ginger, Grilled Asian Steak Salad, Grilling, recipes, Salad, Soy sauce, Steak
This week’s Diabetic Dish of the Week is a Grilled Asian Steak Salad. I came across this recipe and different versions on the web and I’m going with the one from the CooksRecipes website. The Cook’s site has a fantastic selection of recipes to please all tastes and different cuisines. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
Grilled Asian Steak Salad
Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.
1/8 cup soy sauce, lite
1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled
1 – For Dressing: Whisk together ingredients. Set dressing aside.
2 – For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
3 – Pour dressing over salad and toss. Serve cold.
Makes 6 servings.
Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.
Tags: Baking, Bison, Bush's Vegetarian Reduced Sodium Baked Beans, Cooking, Dinner, Food, Ore Ida Steak Fries, recipes, Steak, Wild Idea Buffalo 10 oz. New York Strip Steak
Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Baked Vegetarian Beans
For Breakfast I had a toasted Healthy Life English Muffin that I topped with I Can’t Believe It’s Not Butter. I also had a cup of my favorite Tea, Bigelow Decaf Green Tea. Not quite as cold as yesterday, about 39 degrees. And the day was a beautiful Fall Day, 70 degrees and sunny! So after Breakfast I headed out Meijer, and did some Christmas shopping while there, and then on to Kroger for Mom. Back home cleared out some leaves around the house. Then got the cart out for an afternoon of riding around the neighborhood and lake. A lot of Geese and Mallard Ducks out on the water today. Really a nice day out today. For Dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Baked Vegetarian Beans.
I had ordered a couple of Wild Idea Buffalo 10 oz. New York Strip Steaks and had them in the freezer. So I grabbed one out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 6 minutes. Then turned it once and cooked for 7 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms.
These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!
For one side dish I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping. Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had tried these a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.
BUSH’S® VEGETARIAN BAKED BEANS
Looking for full flavor in delicious baked beans minus the meat? Try our Vegetarian Baked Beans. We slow cook tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. Try them in Reduced Sodium!
Serving Size: 1/2 cup (130g)
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tags: Baking, Bison, Cooking, Elk, Food, Grilling, recipes, SayersBrook Bison Ranch, Steak, Wild boar
It’s a Steak Lovers Dream Package, Steak Variety Value Pack #16. You get 3 varieties of Steaks in this package; Bison, Elk, and Wild Boar! All 3 are low in fat, low in cholesterol and high in protein. This is just one of many sampler packages that you’ll find at the SayersBrook site (http://www.sayersbrook.com/) No matter what your favorite is they have it; Steaks, Burgers, Sausages, Ground Meat, Prepared Meals, and more. Be sure to check the site out! I’ve already tried the Bison, Elk, and Wild Boar and loved each one. Below is the info and web link for the Steak Variety Value Pack #16.
Variety Value Pack #16
This sampler value pack is loaded with 96 ounces of delicious steaks from bison, wild boar and elk. Tender, juicy, low in fat, low in cholesterol and high in protein. These steaks are a healthy alternative to traditional beef. No additives, no chemicals, no added hormones, no antibiotics, no steroids, just all natural goodness.
Invite your family and friends for a barbecue feast. These steaks grill up great.
2) 8oz Bison Ribeye
(2) 8oz Bison Strip Loin
(4) 4oz Elk Strip Loin
(4) 4oz Elk Sirloin
(4) 4oz Wild Boar Strip Loin
(4) 4oz Wild Boar Medallions