6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

May 3, 2019 at 6:24 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

 


To start the day off I toasted a Thomas Light English Muffin, topped it off with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Showers and thunderstorms on and off with a high of 73 degrees. Managed to go to Meijer to get some grocery shopping done. We needed quite a few things, I had not been to the store in a while. Stopped by the ATM and then to McDonald’s and picked up Breakfast for Mom. Did a few things around the house and outside swept the shed out. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the 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 preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes on 1 side and flipped it over and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

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 New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 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.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

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

April 17, 2019 at 6:32 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I toasted a Thomas Light 100% Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its finally starting to fill like Spring around here! Cloudy but a high of 77 degrees! I finally found a handyman and someone to mow the lawn! He lives about 2 streets from me and he’s great references and lives close by. I went to Home depot after Breakfast. I needed some paint, paint brushes, and picked up a bag grass seed. I’ve got a couple places in the yard that need to be seeded. Then I’m the deck painted next week. Go the old homestead looking good! For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite 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!

 

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

 

 

 

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/collections/steaks/products/petite-top-sirloin-ste

One of America’s Favorites – Panini (sandwich)

April 15, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A typical panini with salami, mortadella, tomatoes and lettuce

A panini (from the Italian panini [paˈniːni], meaning “small bread, bread rolls” ) or panino (meaning “bread roll” ) is a sandwich made with Italian bread (such as ciabatta, and michetta), usually served warmed by grilling or toasting.

However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

Panini is a word of Italian origin. In Italian the noun panino (Italian: [pa’niːno]; plural panini) is a diminutive of pane (“bread”) and refers to a bread roll. Panino imbottito (“stuffed panino”) refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.[citation needed]

In English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian.

A tri-tip panini with salad

Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants began selling panini, with distinctive variations appearing in various cities.

During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan’s Al Panino and Italy’s first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.

A panini press or grill is a contact grill for heating sandwiches, meat products, vegetables, and specialty menu items, nearly always with electric elements, comprising a heated bottom plate that is fixed, and a heated top plate that closes towards the bottom plate and comes in contact with the food. The function of the panini grill is to heat food to an appropriate internal temperature with desirable external characteristics (i.e. melted cheese, crisp finish, grill marks).

 

Healthy Steak Recipes

April 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Steak Recipes. Its getting closer to full time grilling season so here are some Delicious and Healthy Steak Recipes. You’ll find recipes like; Sirloin Steak with Deep Red Wine Reduction, Chicken Fried Steak, and Grilled Flat Iron Steak with Watercress Pesto. Prepare these recipes inside or outside! Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Steak Recipes
Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Sirloin Steak with Deep Red Wine Reduction
The secret ingredient is the coffee. It gives a rich, robust depth of flavor to the sauce……..

Chicken Fried Steak
The key to ensuring that the coating gets crispy is to use a very large nonstick skillet so all the steak pieces fit in a single layer………

Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks……

* Click the link below to get all the Healthy Steak Recipes
http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

March 18, 2019 at 5:30 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

To start the day off I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Served it with a sprinkle of Sargeto Off the Block Aged Sharp Cheddar Cheese. Mostly sunny and 46 degrees outside today. After Breakfast I went to Walmart for a few items. Walmart finally has a large amount of new electric carts to use! Now I don’t have to get there at 6:00 in the morning to grab a charged cart or find the one cart that works. Anyway I stopped by McDonald’s to pick up Breakfast for Mom on the way home. Later in the day I went out to the shed and gathered up some things that we no longer need and sat them out for the garbage in the morning. Almost got the shed in shape. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

 

I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the 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 preheated a Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

 

 

 

 

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 New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 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.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

 

Healthy Beef Recipes WEDNESDAY

March 13, 2019 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Beef Recipes. Delicious Healthy Beef Recipes with recipes like; Southwestern Steak Pizza, Philly Cheesesteak Stuffed Peppers, and Beef and Bean Sloppy Joes. These are are just 3 of recipes you’ll find at the EatingWell website so check the site out to get the rest of the recipes and much more! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Beef Recipes
Find healthy, delicious beef recipes including ground beef, roast beef, stews and beef brisket. Healthier recipes, from the food and nutrition experts at EatingWell.

Southwestern Steak Pizza
Flank steak, black beans, and cilantro bring a Southwestern flair to these individual pizzas…….

Philly Cheesesteak Stuffed Peppers
Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs…….

Beef and Bean Sloppy Joes
This healthy copycat recipe of the comfort food classic trades beans for some of the meat to bump up fiber by 7 grams. We also cut back on the sugar and ketchup in this Sloppy Joe recipe makeover to save you 12 grams of added sugar……….

* Click the link below to get all the Healthy Beef Recipes
http://www.eatingwell.com/recipes/18237/ingredients/meat-poultry/beef/

Healthy Italian Recipes

February 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Italian Recipes. Delicious and Healthy Italian Recipes with recipes including; Turkey Sausage and Zucchini Lasagna, Veal, Beef and Pork Sugo, and Steak with Tuscan Tomato Sauce. Find these Delicious Italian Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Italian Recipes
Find healthy, delicious Italian recipes including Italian pasta, sauces, lasagna, meatballs, sausage and chicken. Healthier recipes, from the food and nutrition experts at EatingWell.

Turkey Sausage and Zucchini Lasagna
In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor……..

Veal, Beef and Pork Sugo
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep—it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future………….

Steak with Tuscan Tomato Sauce
After searing the steak on the stovetop, you can sit back, relax and let your slow cooker do the rest of the work. Make it a meal and serve this Italian-inspired steak recipe over hot chard or rice, if you’d like……………

* Click the link below to get all the Healthy Italian Recipes
http://www.eatingwell.com/recipes/19746/cuisines-regions/european/italian/

Buffalo Teres Major Fillet Steak w/ Baked Potato and Texas Toast

February 22, 2019 at 6:32 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Fillet Steak w/ Baked Potato and Texas Toast

 

To start my Friday morning off I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Cloudy and 47 degrees out today with heavy rain on the way for tomorrow. After Breakfast I went up to the local Kroger and picked up a couple of things for Mom and then stopped by McDonald’s and picked up Breakfast for her. Later on I went to Home Depot, we needed a new snow shovel and I looked for some touch up paint for a wall. For Dinner tonight its a Buffalo Teres Major Fillet Steak along with a Baked Potato and Texas Toast.

 

 

 

 

I prepared one of my favorite cuts of Steak, the always tender Wild Idea Buffalo Teris Major Steak. I started by brushing it lightly with Extra Light Olive Oil and then Seasoning it with McCormick Grinder Sea Salt and Grinder Peppercorn Medley. I had the Buffalo Teres Major Fillet Steak w/ Baked Potato and Texas Toast.

 

 

 

 

 

 

To prepare it I’m using a Cast iron Skillet that I sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat and also turned the oven on to 400 degrees. With the Steak Seasoned and Skillet heated i added the Steak to the Cast Iron. Cooked it about 1 1/2 minutes a side and then put into the oven to finish. That’s a reason I love using Cast Iron Skillets, from the stove to the oven! I want to get it to 145 degree internal temperature. Then I pulled it out of the oven and let it set for 5 minutes, to finish cooking and let that delicious juice return to the Steak. Came out a perfect medium rare, moist and delicious! These Wild Idea Buffalo Steaks are just so incredibly delicious! I also made some Sauteed Mushrooms to go with the Steak.

 

 

 

 

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 New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 


Wild Idea Buffalo 8 oz. Teres Major Fillet

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.
https://wildideabuffalo.com/products/8-oz-terres-major-f

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

February 6, 2019 at 6:28 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 Mixed Chili Beans

 

 

For Breakfast I Poached an Egg and served it on a toasted Thomas Light 100 Calorie Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its rain all day and a high of 60 degrees. I took easy all day, having problems with Phantom Pains. The started early this morning and lasted most of the afternoon. So I rested most of the day. These Phantom Pains are so painful and stressful, it really just drains you. So for dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

 

I’ll be using 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 4 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!

 

 

 

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero 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/collections/steaks/products/petite-top-sirloin-steaks

Bison Filet Mignon w/ Oven Roasted Cauliflower and Roasted Butternut Squash

January 17, 2019 at 6:33 PM | Posted in bison, Buffalo Gal | Leave a comment
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Today’s Menu: Bison Filet Mignon w/ Oven Roasted Cauliflower and Roasted Butternut Squash

 

 

For Breakfast this morning I Scrambled a couple of Eggs and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. We had a mix of snow, sleet, and rain today. Had a high of 37 degrees. Bitter cold weather moving in over the weekend they say. After Breakfast I did a load of laundry and later cleaned and straightened the Pantry. I hired a an Awning and Roof Company to put braces underneath the top of the Car Port Awning. There’s been 4 houses where the Car Ports have crumbled because of the heavy wet snows. Plus it’s very old so hopefully this will prevent it from collapsing. For Dinner tonight its a Bison Filet Mignon w/ Oven Roasted Cauliflower and Roasted Butternut Squash.

 

 

 


When having Buffalo (Bison) I usually have Wild Idea Buffalo but tonight I tried the Buffalo Gal Bison Filet Mignon Steak. I had a Gift Certificate for Buffalo Gal so I thought I would give it a try. I prepared it the same way as I do the Wild Idea Buffalo. Salt, Pepper, Extra Light Olive Oil, and in a Cast Iron Skillet.

 

 

 

 

 


To prepare it I preheated the oven to 400°. In 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 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. Wow, what a juicy and tender Bison Steak! Excellent flavor, I will be having these again!

 

 

 

 

I had purchased a package of Cauliflower from Kroger the other day. We love Cauliflower, I just don’t prepare it near enough. To prepare it I’ll need; McCormick Grinder Sea Salt and Peppercorn Medley, and Butter. Then to prepare it Preheat the oven to 425 degrees F. Spread the cauliflower on a baking sheet and season with salt and pepper. Roast in the oven, turning once with a spatula, until golden brown at the edges and cooked to desired tenderness, about 20 minutes or so. You can drizzle it with melted butter or a light coating of Wing Sauce before serving. Cauliflower is so delicious, even an easy recipe like this!

 


Then for one side I prepared some 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, Bacon 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, 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. What a Meal! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Buffalo Gal Bison Filet Mignon Steaks
Our premium cut. . .so tender you can cut ’em with a fork. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)
Nutrition (6 oz.):
234 calories; 3.2 g fat; 105 mg cholesterol; 91.8 mg sodium

http://www.buffalogal.com/Bison-Filet-Mignon-Steaks-P37.aspx

http://www.buffalogal.com/Default.aspx

 

 

Butternut Squash Health Benefits………
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

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