Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus




It's a warm day out there today but with low humidity again. Had a Simple Truth Breakfast Sandwich

with Canadian Bacon for Breakfast. After my morning workout went to Meijer, out of the Envy Apples. Leaving Meijer I was waiting to turn on to I-75 and there was 4 cars ahead of me. The light turned green and the cars ahead just sat there, the driver in front of me started honking his horn. Still no movement and the light turned red. So you can right turn on red if nothing is coming, but still the guy up front just sat there on his cell phone. Then several people were honking and he jumps out of his car, cell phone in hand, and starts yelling, "Shut up, I've got an important phone call." I left out his exact words, it was littered with a lot 4 letter words. Anyway he jumps back in his car so cars started to go around him and when that starts he decides to turn himself. The line of traffic finally got on I-75 and everyone that passed this nut job he was flipping off! Takes all kinds I guess. Just another day in the life! For dinner tonight I prepared a Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus.




I received my latest order from Wild Idea Buffalo yesterday afternoon and couldn't wait to have one

of the Buffalo 10 oz. New York Strip Steaks I had ordered! So I froze the rest of the order and kept

one Steak out and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are. To prepare it all I'll need is McCormick Grinder Sea Salt and Peppercorn Medley, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on 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 Sea Salt and Peppercorn. Once the skillet is hot I added the Steak let it sear on the high heat for about 4 minutes. Then turned it once and cooked for 3 1/2 more minutes to a perfect medium rare. The Steak is every bit as delicious as it looked! The taste so fresh and has a slight sweet taste to it. Moist and tender and so delicious! You just can't beat these Wild Idea Buffalo Steaks, Bison or Beef.



For one side I prepared some baked Ore Ida Steak Fries, seasoned with Sea Salt and Ground Black

Pepper with a side of Hunt's Ketchup for dipping. Then I also prepared some Skillet Asparagus. To prepare this I heated a large nonstick skillet over medium-high heat. I trimmed and cut the Asparagus and set aside. Added Extra Virgin Olive Oil to pan; swirled to coat. Added the Asparagus to the pan and seasoned with Sea Salt, Black Pepper, and Garlic Salt; cooked about 3 minutes until the Asparagus was crisp-tender and browned and served. Wow, quite a meal! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.  








 10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks

Jennie - O Recipe of the Week - Asian Turkey Kabobs

Fire the grill up for this week's Jennie - O Recipe of the Week, Asian Turkey Kabobs. You'll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin and HOUSE OF TSANG® ginger flavored soy sauce, for the marinade, to make these delicious and healthy Kabobs. This recipe can be found on the Jennie - O website, which is stocked full of delicious and healthy recipes and tips.       http://www.jennieo.com/


Asian Turkey Kabobs

Ingredients
⅓ cup HOUSE OF TSANG® ginger flavored soy sauce
⅓ cup mirin
3 tablespoons honey
1 tablespoon finely grated ginger
4 garlic cloves, minced
1 (24-ounce) JENNIE-O® Savory Roast Turkey Breast Tenderloin, cubed
2 red bell peppers, cut into 1-inch pieces
8 to 10 green onions, cut into 1-inch lengths


Directions
In medium bowl, combine soy sauce, mirin, honey, ginger and garlic. Reserve ¼ cup; set aside. Add turkey to remaining mixture; stir to coat. Marinate 1 hour or overnight, if time permits.

Remove turkey from marinade; discard any marinade. Thread turkey, pepper and green onions onto skewers. Prepare grill for medium heat. Cook skewers on grill, 18 to 20 minutes, turning skewers a quarter turn every 3 minutes. In last 5 minutes brush reserved ¼ cup marinade on kabobs. Always cook turkey until well done, 165°F as measured by meat thermometer.

Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 280 Fat 2g
Protein 32g Cholesterol 75mg
Carbohydrates 30g Sodium 620mg
Fiber 1g Saturated Fat 1g
Sugars 23g

http://www.jennieo.com/recipes/705-Asian-Turkey-Kabobs







Savory Roast Turkey Breast Tenderloin
A tender, versatile and all natural tenderloin that works great in numerous recipes.

Find this product in the refrigerated section of your grocery store.

Product Features:
* 99% Fat Free
* Preseasoned
* Gluten Free
* 24-oz package
* The Biggest Loser® approved

http://www.jennieo.com/products/107-Savory-Roast-Turkey-Breast-Tenderloin

Sizzlin' Grilled Chicken Recipes

Put that grill to use with these Sizzlin' Grilled Chicken Recipes from the Diabetic Living Online website. Easy to fix, healthy, and Diabetic Friendly, you can't ask for more. The Diabetic Living Online website is home to countless delicious, healthy, and Diabetic Friendly recipes like these.      http://www.diabeticlivingonline.com/




Sizzlin' Grilled Chicken Recipes

Lean and protein-packed, chicken is a smart entree when following a diabetes meal plan. And these grilled chicken recipes are packed with juicy flavor. Bonus: They make a healthy dinner quick and easy to prepare. Start the grill and enjoy!



Salsa Chicken on a Stick

These extraordinary chicken kabobs are super easy to make -- just brush the meat with marinade and let the grill do the work! If you like fiery foods, give these low-carb, low-fat chicken skewers a kick by making them with medium or hot salsa.....


Mediterranean Stuffed Chicken

You don't even have to heat up the kitchen to enjoy this savory recipe -- it takes 15 minutes to grill. Serve with a side of green beans or snap peas and enjoy!......


Balsamic-Dijon Chicken

Experiment with various flavored mustards for different spins on this simple chicken marinade. Bonus: It's low in fat and carbs because it's oil- and sugar-free.......



*Click the link below to get all the Sizzlin' Grilled Chicken Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/chicken/sizzlin-grilled-chicken-recipes

Kitchen Hints of the Day!

Thank you to Ben W. for passing these handy grilling tips for Burgers along to share!........


* Use high heat and cook them fast! Like most thin meat products, it's best to apply high and direct heat to your hamburger and cook it as fast as possible.  Leave the lid open, crank up the heat and don't cook them too long or they will dry out.

* Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much.  A loosely packed patty makes for a juicy hamburger!  If you pack your hamburger patties too tight, you run the risk of drying out the meat and making them tough.

* Make a small indent in the middle of each pattie with a press of your thumb.  While it usually only happens if you overwork the beef when forming the patty... from time to time a hamburger can puff up in the middle like a football while it cooks.  Making a slight dimple in the middle of the patty with your thumb will stop swelling dead in its tracks.

* Sprinkle a bit of kosher salt on your burgers before putting them on the grill.  Contrary to popular belief, seasoning your patties with a light pinch of salt will NOT dry out your burgers  there simply isn't enough salt, or time, for it to draw out any moisture.  What it WILL do is wake up and intensify the flavors

Catfish Nuggets w/ Hash Browns and Cut Green Beans

Dinner Tonight: Catfish Nuggets w/ Hash Browns and Cut Green Beans





Up early, spent a restless night for some reason. Had a Healthy Life Whole Grain English Muffin
topped with Smucker's Sugarless Blackberry Jam for Breakfast. Had my morning workout and then started some laundry for Mom. Outside the high humidity finally let up and it's a warm and sunny day, with no humidity! Got the cart for most of the afternoon, doing a few things around the outside and enjoying the day. For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Cut Green Beans.





Picked up the Catfish Nuggets at Kroger yesterday. Rinsed the Catfish Nuggets off in cold water and

patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. I love using all these Zatarain’s Products! Also had a side of McCormick Tarter Sauce for dipping.



I love the combination of Catfish Nuggets and Hash Browns, so for one side I prepared some Simply Potatoes Hash Browns. Which I always use when making Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Low Sodium Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 8="" g="" p="">Sugars 0 G
Protein 1 G


http://www.simplypotatoes.com/products/productview.cfm?prid=34

Apple of the Week - Envy Apples

This week's Apple of the Week happens to be my favorite new Apple, the Envy Apple. I love Honey

Crisp Apples. I feel like I personally eat at 1 orchard by myself during it's growing season! But the growing season for Honey Crisps is over so now I'm always searching for a fill-in Apple until the Honey Crisps come back into season. I usually go with a Gala Apple but I like a crisp and sweet Apple, Galas aren't quite as hard and crisp as I like.


Well at Meijer last week I was checking to see if maybe they had some Honey Crisp Apples left, which they didn't. So a man was stocking some items in produce and I asked him if they had a Hard, Crisp, and Sweet Apple and he told me of an Apple they had just got in a few days ago. It was the Envy Apple from New Zealand. So he grabbed one and sliced it up for me and I have a replacement for the Honey Crisp! I love these Apples. It's like I like them; hard, crisp, and sweet. It's one delicious Apple. Meijer is the only store I've seen them in so if you're in Meijer and looking for a good Apple give it a try!


Envy Apples

Envy is a trademarked brand of the Scilate apple variety. Scilate is the result of a cross between Royal Gala and Braeburn. It was developed in New Zealand by HortResearch, submitted for a patent in 2008 and patented in 2009.

The Envy apple began getting distributed in North America through the Oppenheimer Group in 2009, and ENZA began small commercial volumes in 2012 in Washington State. In Washington, the fruit surpassed 100,000 cartons for production in 2014. The companies anticipate harvesting 2 million cartons of the fruit by 2020.

Envy apples are being grown under license in New Zealand, Washington (U.S. state) and Chile. Field tests are also being done in the UK, France, and with organic cultivation in Italy

Grilled Beef Recipes

Tenderloins, Sirloins, Burgers, it makes no difference if you grill it they'll love it! It's Grilled Beef Recipes from the Diabetic Living Online website. So not only is it delicious and healthy it's Diabetic Friendly. Find these recipes and plenty more on the Diabetic Living Online website!     http://www.diabeticlivingonline.com/


Grilled Beef Recipes

From grilled tenderloin to juicy burgers, these grilled beef recipes are bursting with flavor. We used lean cuts of beef and loaded up on veggies to keep these diabetes-friendly recipes low in fat, carbs, and calories. Pick your favorite, then toss it on the grill and enjoy!



Korean Barbecued Flank Steak

A sweet garlic-ginger marinade gives this grilled steak recipe its Asian-inspired flavor. Present the simple but elegant barbecued dinner on a bed of bok choy, and sprinkle the low-calorie, low-carb dish with sesame seeds and green onion.....


Grilled Herb Burgers

To cut back on fat and calories, we packed an equal amount of ground turkey breast into these lean ground beef patties. Indulge in the restaurant-worthy burger at home for just 35 grams of carb per serving......


Beef and Arugula Salad with Raspberry-Chipotle Dressing

Here’s a summery beef salad you’ll be proud to bring to your next potluck or barbecue. Seven simple ingredients are all you need to pull together the low-carb grilled recipe. Drizzle with homemade Raspberry-Chipotle Dressing to serve.....



* Click the link below to get all the Grilled Beef Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/beef/grilled-beef-recipes

Kitchen Hints of the Day!

Some Steak grilling tips.......


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


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


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

Buffaloed Buffalo Burger w/ Baked Potato

Dinner Tonight: Buffaloed Buffalo Burger w/ Baked Potato



This morning I made something for Breakfast I haven't had in quite a while, Eggo's! I love those

things, just never think about them when I'm in the store. But as I was going through the frozen Food Section of Meijer I seen them and grabbed a box of the Eggo's with Nutrigrain. These are lower in calories than the normal ones. Outside the weather is still the same hot, humid, and muggy! Hopefully that changes tomorrow and gives us some relief. Got the leaf blower out early this morning and blew out all the leaves and such around the house. Back inside had some computer work to catch up on and that was about it. For dinner tonight a new recipe, Buffaloed Buffalo Burger w/ Baked Potato.




I came across a recipe for Buffalo Turkey Burgers so I thought I would convert it over to a Buffaloed

Buffalo Burger.I had a 1 lb. package of Wild Idea Buffalo Ground Round, 99% Lean in the freezer so I let it thaw in the fridge overnight. To make this Buffalo creation I'll need; 2 tablespoons Frank's Hot Sauce (divided), 2 teaspoons Roasted Ground Cumin, 2 teaspoons Chili Powder, 2 Garlic Cloves (minced), 1/2 teaspoon Sea Salt, 1/8 teaspoon Ground Black Pepper, 1 pound Wild Idea Buffalo Ground Round - 99% Lean, 4 Kroger Lite Wheat Buns, 1 cup Shredded Lettuce, and 2 tablespoons Litehouse Lite Blue Cheese Dressing. I knew this was going to be good with all these ingredients!



So to prepare it I started by combining 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper, in a large bowl. Add the Buffalo and mixed lightly but thoroughly. Shape into four 1/2-in.-thick patties. In a large skillet coated with cooking spray I cooked the burgers over medium heat about 4 1/2 minutes on each side or until the burgers had a nice char on the outside and medium rare on the inside. Always remember when cooking Buffalo, or Bison if you prefer, meats that Buffalo gets done a lot quicker than Beef or Turkey because it's so lean. I served burgers on buns with lettuce, blue cheese salad dressing and remaining hot sauce. A 1 lb. package will make 4 Burgers. The Wild Idea Buffalo Burgers are good every time but this kicked up version takes a couple of notches higher! Moist, juicy, and delicious. The combo of the hot sauce and blue cheese is perfect with the buffalo. Another Keeper Recipe.




And if having Burgers you got to have Potatoes, and I love Potatoes. So I had a Baked Potato. I
seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley and topped it with I Can't Believe It's Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.












Wild Idea Buffalo - 1 lb. Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It's deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) - recipe with purchase. 1 lb. package.

http://buy.wildideabuffalo.com/collections/ground-burgers/products/1-lb-ground-round-99-lean

Wild Idea Buffalo Recipe of the Week - Steak Tartare – Korean Style (Yukhoe)

This Week's Wild Idea Buffalo Recipe of the Week is Steak Tartare – Korean Style (Yukhoe). Made

with Wild Idea’s 100% lean Ground Round with  Asian seasoning which gives it the Korean version of this dish. It's from Jill O'Brien of Wild Idea Buffalo. This recipe along with all the other delicious and healthy recipes and all the Wild Idea Buffalo cuts of Buffalo Meat can be found on the Wild Idea Buffalo website.    http://wildideabuffalo.com



Steak Tartare – Korean Style (Yukhoe)

By: Jill O'Brien

Wild Idea’s Ground Round, starts with 100% pure prairie grass-fed bison. The quality makes it the perfect main ingredient for any Tartare. In this recipe I’ve added some Asian seasoning for the Korean version of this dish, which is called Yukhoe. The Asian seasonings compliment the grass-fed bison nicely, but you could certainly change the seasonings for a Tartare creation of your own! Super good!



Ingredients: (makes 2 to 3 entree servings or serve as an hors d’oeuvre)

8 – ounces Wild Idea’s 100% lean Ground Round
2 – green onions, finely chopped
1½ – teaspoons soy sauce
2 – teaspoons sesame oil
1 – garlic clove, minced
8 – cracked pepper turns
1 – Asian pear or pear
1 – tablespoon fresh squeezed lemon juice
cucumber & sesame crackers


Preparation:

1)   Rinse the Ground Round under cold water and wrap with a paper towel to dry. Set aside.

2)   Mix onions, soy, sesame oil, garlic, and pepper together in a bowl.

3)   Quarter the pear and finely dice one quarter of it.  Brush the remaining pear quarters with a little lemon and reserve for accompaniment, slicing just before serving.

4)   Add diced pear and lemon juice to the spice mixture and stir to incorporate.

5)   Crumble in the Wild Idea Ground Round and mix together with your hands.

6)   Transfer to a mold or molds, pressing in to remove empty air pockets.

7)   Invert onto plates or platter and serve with sliced cucumber and pear.


http://wildideabuffalo.com/2015/steak-tartare-korean-style-yukhoe/

Quick Light Lunches

Saving money and time with still having a delicious and healthy lunch. You can have it all with these Quick Light Lunches from the EatingWell website! The EatingWell website is stocked full of delicious and healthy recipes and ideas.    http://www.eatingwell.com/


Quick Light Lunches

Low-calorie lunch recipes that are quick to prepare.
Save your waistline and your wallet with these quick and packable low-calorie lunch options. Our low-calorie sandwich recipes, low-calorie salad recipes and more low-calorie lunches are perfect to pack for the office.



Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.......


BLT Salad
Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C......


Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day......



* Click the link below to get all the Quick Light Lunches

http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_light_lunches

Kitchen Hint of the Day!

Have a Beer....


The yeast in bottle beers lends itself to baking and battering. Breads, fritters and pancakes profit from being made with very yeasty brews, which lighten the texture and make for tender, tasty crusts.  Baked goods using beer generally have a moister texture and a longer shelf life.  In batter coatings for fried foods, the yeast in the beer acts as a mild leavening agent, causing the batter to puff up, as well as enhancing the flavor.

Baked Italian Hoagie w/ Baked Crinkle Fries

Dinner Tonight: Baked Italian Hoagie w/ Baked Crinkle Fries




We have another miserable day out there again! It rained overnight and all it did was make it that
much more humid. Hopefully it's the last day of the high humidity, still hot but without this humidity. Not feeling up to par today. Went to bed last night and I wasn't feeling all that good and this morning awoke with a headache and upset stomach. Took it easy today and didn't do a lot of anything but rest. For dinner tonight I prepared a Baked Italian Hoagie w/ Baked Crinkle Fries.





To make this bad boy of Baked Hoagies I'll need the following; 2 slices of Sargento Ultra Thin
Provolone Cheese, Private Selection Old World Prosciutto, Boar's Head Honey Smoked Ham, Boar's Head Sandwich Style Pepperoni, Kraft Lite Zesty Italian Dressing, and all on a Perfection Deli Mini Wheat Sub Bun.




To prepare it I preheated the oven on 400 degrees. Started with the bottom half of the Bun and layered the ingredients; Provolone Cheese, Prosciutto, Ham, and Pepperoni. I then took the Italian Dressing and lightly poured the Dressing over top everything. I didn't add the top half of the Mini Sub Bun until after it baked. I used a small foil lined cookie sheet and placed the Hoagie and the top half of the Bun on it. I then baked it until the Provolone was starting to melt and the other ingredients heated through. We have a winner! The Italian Dressing made this a perfect Hoagie. Along with the 3 meats I used and Provolone Cheese, it was delicious!




As the Hoagie was baking I also baked some Ore Ida Crinkle Fries, seasoned them with Sea salt and Ground black Pepper. Had a side of Hunt's Ketchup for dipping the Fries. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Boar's Head Sandwich Style Pepperoni

Natural spices combined with select cuts of pork and beef give this salami a rich, full-flavored taste.

A perfect accompaniment to any hero sandwich.


Nutrition Facts
Serving Size Serv Size 1 oz (28g)
Serving Per Container Varied
Amount Per Serving
Calories 130 Calories from Fat 100
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4.5g 22%
Trans Fat 0g
Monounsaturated Fat 5g
Polyunsaturated Fat 1.5g
Cholesterol 25mg 9%
Sodium 430mg 18%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 1g
Protein 6g 12

http://boarshead.com/products/italian-other-delicacies/558-sandwich-style-pepperoni

Budget Low-Calorie Lunches

Save money and still eat a healthy lunch with these Budget Low-Calorie Lunches. It's all from the EatingWell website, which is not only a great website but also has an incredible Magazine!    http://www.eatingwell.com/


Budget Low-Calorie Lunches

Stay slim with these cheap and healthy lunch ideas.
Packing up a healthy lunch can help you keep calories in check at your midday meal. These slimming lunches are budget-friendly to boot. Try our delicious salads, pastas, soups and more for a satisfying lunch!


Spicy Butternut Squash Soup
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.......


Chopped Ham & Apple Salad with Creamy Parmesan Dressing
This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. Serve with pumpernickel bread toasted with extra-sharp Cheddar cheese......


Winter Vegetable Dal
This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan.......



* Click the link below to get all the Budget Low-Calorie Lunches

http://www.eatingwell.com/recipes_menus/recipe_slideshows/budget_low_calorie_lunches

Diabetic Dish of the Week - Rustic Vegetable Soup

For this week's Diabetic Dish of the Week a Diabetic Friendly Comfort Food, Rustic Vegetable Soup.


Rustic Vegetable Soup

Ingredients

1-2 Baking Potatoes, cut into 1/2 inch pieces
1 package (10 ounces) frozen Mixed Vegetables, thawed
1 package (10 ounces) frozen Cut Green Beans, thawed
1 medium, Green Bell Pepper, chopped
1 jar(16 ounces) Picante Sauce
1 can (10 ounces) Condensed Beef Broth, undiluted
1/2 teaspoon Sugar or 1/4 teaspoon Splenda
1/2 teaspoon Roasted Ground Cumin
1/4 cup finely chopped Fresh Parsley

Directions

* Combine all ingredients except parsley in slow cooker. Cover; cook on low 8 hours or on high 4 hours. Stir in parsley just before serving.
Yield: 8 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 80, Carbohydrates: 16 g, Protein: 3 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 540 mg, Fiber: 4 g

Kitchen Hints of the Day!

Before long some of you will be packing school lunches for the kids. Here's some handy hints on packing........


* Stock ready-to-go snacks in the fridge, freezer and cupboard. Single servings of grapes, baby carrots, snap peas, crackers and pretzels can be prepared the night before, or even on Sunday for the whole week! Preparing the night before is not only a time-saver, but it leaves you with fewer decisions to make in the morning.



* Fill a thermos with boiling water to heat the core for a few minutes. Spill out the water just before you fill the thermos with soup or an entree. The thermos is now hot and ready for your hot food, and will stay that way longer.




* Freeze puddings, smoothies, drinks, etc: A lot of you freeze those items the night before and then add them to your lunch boxes in the morning. This idea doubles as a ice pack and turns into a cool, slushy/ice cream treat by the time lunch rolls around.


* Remove odors from a lunch box by placing inside a slice of bread that has been soaked in white distilled vinegar. Leave overnight.

Cheesy Italian Shells w/ Baked Cheese Bread

Dinner Tonight: Cheesy Italian Shells w/ Baked Cheese Bread

Well it's back to our humid and rainy pattern. Rain on and off since last night, and the

humidity has returned! 90's, humid and rain all week, but at least we had a run of 3 days of beautiful Summer days. Not much going on outside today so inside I did a load of laundry for Mom and then cleaned the house today. For dinner tonight I tried a new item, Hamburger Helper Cheesy Italian Shells. I prepared Cheesy Italian Shells w/ Baked Cheese Bread




I purchased a box of Betty Crocker Hamburger Helper - Cheesy Italian Shells at Kroger the

other day. Then while at Meijer that same day I purchased a package of Jennie - O Ground Turkey, and I have the perfect pairing! Hamburger Helper becomes Turkey Helper. The Helper box contains the  Cheesy Italian Shells pasta and hearty Italian-style sauce mix. I added 1 lb. package of Jennie - O Ground Turkey, 1 1/3 cups Water, and 1 3/4 cups 2% Milk. Plus it's a pan meal, easy clean up!


To prepare it; in a medium-sized skillet, sprayed with Pam Cooking Spray and 1 tablespoon

of Extra Virgin Olive Oil, I added the Ground Turkey and cooked until no longer pink. Then stirred in the Hot Water, Milk, Sauce Mix, and Pasta. Heated it until it started to boil and Reduced the heat. Covered it and  let it simmer for 25 minutes, stirring it often. Removed it from the heat and let cool for about 3 minutes and served. A fantastic combo, Hamburger Helper Cheesy Italian Shells and Jennie - O Ground Turkey! I t all creates a Cheesy, well seasoned, Pasta and Turkey dish. I always try to substitute Ground Beef with Jennie - O Ground Turkey or Extra Lean Ground Turkey Breast. By using the Ground Turkey you cut calories, carbs, and fat. Plenty leftover for lunch tomorrow.


I also baked some Cheese Bread. Took 2 slices of Klosterman Wheat Bread and topped it

with a bit of I Can't Believe It's Not Butter. Then I added Sargento Shredded Reduced Fat Mozzarella and topped it all with a sprinkle of Kraft Reduced Fat Grated Parmesan Cheese. Had the oven preheated on 400 degrees, Put the 2 slices on a small cookie sheet and baked them until the Bread was toasted and the Cheese melted. An easy prepared Cheese bread, goes great with Italian Dishes and all Pasta Dishes. For dessert later a bowl of Del Monte Sliced Peaches.




Betty Crocker Hamburger Helper, Italian, Cheesy Italian Shells

One pound. One pan. One happy family! Who couldn't use a little help in the kitchen? Just

add hamburger to this Cheesy Italian Shells pasta and hearty Italian-style sauce mix. Hamburger Helper is an easy, delicious, one-skillet solution. One of life's simple pleasures is to relax after a busy day and enjoy a good meal with ones you love. Since it was introduced more than three decades ago, Hamburger Helper dinner mixes have been a favorite for bringing busy families to the table for a hearty, wholesome dish. Today's Helper line includes more than 60 flavors spanning varieties such as Chicken Helper, Tuna Helper, Asian Helper, and Slow Cooker Helper.
* 6.1-ounce box)
* Makes 5 (1 cup) servings
* Add 1 lb.ground beef
* One pound. One pan. One happy family!
* For creative additions to your meal, visit us at hamburgerhelper.com

Directions: 
1. Brown Ground Beef In 10-Inch Skillet, Drain; 2. Stir In Hot Water, Milk, Sauce Mix & Uncooked Pasta, Heat to Boiling Stirring Occasionally; 3. Reduce Heat, Cover & Simmer About 25 Minutes Stirring Occasionally, Until Pasta Is Tender. Remove from Heat & Uncover (Sauce Will Thicken As It Stands).

Nutrition Facts
Serving Size 33 g
Servings Per Container 5
Amount Per Serving
Calories 110
Calories From Fat  5
                                              % Daily Value
Total Fat 0.50 g 1%
Saturated Fat 0 g 0
Trans Fat 0 g
Cholesterol 0 mg 0
Sodium 770 mg 32%
Potassium 50 mg 1%
Total Carbohydrate 24 g 8%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 3 g

July 29-August 9, 2015 Ohio State Fair - Columbus, Ohio

July 29-August 9, 2015  Ohio State Fair - Columbus, Ohio

Celebrating Ohio's agriculture, products, and people for over 150 years, the fair includes concerts, educational exhibits, rides, competitions, and much more. Attendance is over 800,000 annually.

http://ohiostatefair.com/

One of America's Favorites - Corn on the Cob

Corn on the cob (known regionally as "pole corn", "cornstick", "sweet pole", "butter-pop" or "long

Cooked corn on the cob with serving sticks

maize") is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.

Corn on the cob is normally eaten while still warm. It is boiled or grilled. It is then often seasoned with salt and buttered before serving. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.







The most common methods for cooking corn on the cob are frying, boiling, roasting, and grilling.

Cooking corn on the cob by boiling

Corn on the cob can be grilled directly in its husk, or it can be husked first and then wrapped in aluminum foil. When oven roasting, cooking the corn in the husk directly on the rack is recommended. When roasting or grilling corn on the cob, the cook can first peel the husk back to rub the corn with oil or melted butter, then re-secure the husk around the corn with a string.

Common condiments and seasonings for corn on the cob include butter, salt, and black pepper.







Lillian Eichler Watson, in a 1921 etiquette book, described corn on the cob as "without a doubt one of the most difficult foods to eat gracefully." She added that "it is entirely permissible to use the fingers in eating corn, holding it lightly at each end; sometimes a napkin is used in holding it." Sometimes, however, a short sharp knife would be provided that each diner could use to cut or scrape the kernels from the cob for later eating. She described this as "by far the most satisfactory method" of eating corn on the cob.

Some etiquette books recommend salting and buttering the corn a section at a time just before eating that section, which helps to minimize the mess on the diner's face and hands. Butter dripping down the diner's chin and kernels getting stuck in-between teeth may be a source of embarrassment for the diner.







Corn skewers (also called corncob holders) are eating utensils used to hold corn on the cob.

Skewers for eating corn on the cob

A number of inventive designs can be found through Google. Skewers have been used since ancient times, ranging from articles made of wood found in ethnographic museums to precious tableware made of silver.







Corn was eaten by Native American tribes before European settlers arrived in the Americas. The Maya ate corn as a staple food crop and ate it off the cob, either roasting or boiling it.

"Meatless Monday" Recipe of the Week - Marinated Asparagus

This week's "Meatless Monday" Recipe of the Week is a Marinated Asparagus. From the PBS/Recipe website. The PBS site is one of the best for recipes, all cuisines and courses.   http://www.pbs.org/food/recipes/

Marinated Asparagus

Ingredients
1 1/2 lbs asparagus, stems peeled and trimmed

2 tbsp red wine vinegar
1/2 cup olive oil
Pinch of fresh thyme
Pinch of chopped fresh parsley
1 egg hard cooked and chopped
1/2 small red onion, finely chopped
1 tbsp fine capers, drained
Salt and freshly ground white pepper


Directions
1 - Wash the asparagus and trim the tough ends of the stalks. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the asparagus in the water and cook until just tender, 2-3 minutes.
2 - Drain asparagus. Add enough cold water to cover the asparagus. Let stand about 5 minutes, until the asparagus is cool.
3 - Drain again and pat the asparagus dry with paper towels. In a medium-size mixing bowl, whisk together the vinegar, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste.
4 - Place the asparagus on a serving platter. Pour the vinaigrette evenly over the asparagus. Let the asparagus marinate in the dressing for a few minutes (optional). Garnish with additional chopped egg and parsley, if desired. Serve at room temperature.


http://www.pbs.org/food/recipes/marinated-asparagus/

Kitchen Hint of the Day!

When buying Corn on the Cob....


* The most important thing to remember when buying fresh corn on the cob is that it starts converting sweet tasting sugars to starches immediately after it is picked. So ideally you want to buy it, cook it and consume it the same day it is picked or as close to then as possible.

* Look for tassels (those things sticking up out of the top) that are brown and sticky to the touch. If they're dry or black, then it's an old ear of corn.

* Check out the color of the husk. If it's a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp.)

Turkey Frank Dogs w/ Baked Steak Fries

Today's Menu: Turkey Frank Dogs w/ Baked Steak Fries




Whew baby, we got one humid day out there today! You can just stand outside and have to go in and change shirts, it's bad. After Breakfast and a morning workout I went to Kroger for a few items and then to McDonald's to get Mom and Dad's Breakfast for them. I'm not a huge fan of McDonald's myself, Mom ans Dad love eating there. Back home cleaned up around the house also repaired a couple of shelves that were loosened up a bit. Wanted and easy made meal tonight so nothing easier than Hot Dogs and Fries, Tonight I prepared Turkey Frank Dogs w/ Baked Steak Fries.




I used Ball Park Smoked White Meat Turkey Franks. I usually use Jennie – O but that’s another Jennie O Turkey Product hard to come by at local stores around here. Anyway I prepared the Turkey Franks by boiling them in water, boiled about 5 minutes and done. Delicious and Plump Turkey Franks! Only 45 calories and 3 net carbs per Frank. Served them on a Kroger Lite Wheat Hot Dog Bun and topped with French’s Yellow Mustard.





For a side I baked some Ore Ida Steak Fries. Seasoned these with Sea Salt and Ground Black Pepper, with a side of Hunt’s Ketchup for dipping. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.






Ball Park Bun Size Smoked White Turkey Franks – Dial up the lean while you dial in the flavor.

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey

The Sunday Pizza - Turkey Pita Pizza

This week's Sunday Pizza is  Turkey Pita Pizza. Using JENNIE-O® Extra Lean Ground Turkey Breast and pita Bread as the Pizza Pie. Delicious and healthy! This one is from the Jennie - O Turkey website which is full of delicious and healthy like this one.   http://www.jennieo.com/

Ingredients
½ (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

4 pita bread
2 tablespoons olive oil
2 garlic cloves, minced
4 ounces thinly sliced mozzarella cheese
1 small yellow pepper, thinly sliced
2 cups cherry tomatoes, halved
½ teaspoon freshly ground pepper
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese
¼ cup loosely packed small basil leaves

Directions
1 - Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Heat grill to medium-low. Brush both sides of each pita bread with oil. Sprinkle with garlic. Top with mozzarella cheese, turkey, yellow pepper, tomatoes, ground pepper, red pepper flakes and Parmesan cheese.

2 - Place pitas on preheated, greased grill. Cook, with lid closed, 5 minutes or until cheese is melted and bread is crisp. Sprinkle with basil leaves.
* Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 350 Fat 16g
Protein 29g Cholesterol 60mg
Carbohydrates 23g Sodium 450mg
Fiber 2g Saturated Fat 6g
Sugars 3g

http://www.jennieo.com/recipes/526-Turkey-Pita-Pizza

Caramel Apple Pecan Cheesecake

A delicious and healthy version of Caramel Apple Pecan Cheesecake. Off the CooksRecipes website. Excellent site for any recipe you may be looking for, most any cuisine or style of cooking.         http://www.cooksrecipes.com/index.html


Caramel Apple Pecan Cheesecake

A sweet way to end a meal anytime of the year.

Recipe Ingredients:

1 (21-ounce) can apple pie filling
1 (6-ounce) reduced fat graham cracker pie crust
2 (8-ounce) containers nonfat cream cheese, at room temperature
1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

Cooking Directions:

Preheat oven to 350°F (175°C). Reserve 3/4 cup of apple pie filling.
Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, Splenda® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple filling in crust.
Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature.
In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 200; Calories from Fat: 60; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 40mg; Sodium: 320mg; Total Carbs: 30g; Dietary Fiber: 1g; Sugars: 9g; Protein: 8g.

http://www.cooksrecipes.com/diabetic/caramel_apple_pecan_cheesecake_recipe.html

Kitchen Hint of the Day!

A few hints on Roasting Chicken....

* Don’t overcook. An overcooked chicken is a dry chicken. To prevent overcooking, use an instant-read thermometer as your most reliable indicator of doneness (see the tip below for how to use it). It should read 165° to 170°F.

* Let it rest. Don’t be tempted to cut into the chicken as soon as it’s out of the oven. Resting for at least 15 minutes on the cutting board allows the juices to redistribute into the meat, making it moist and tender.

* Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes and Canned Green Beans

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes,  Canned Green Beans, and Rustic French Bread




Well as they predicted the heat and humidity has returned to the Ohio Valley! Don't mind the heat but can't stand the humidity. Can you believe how fast this year is going! July is almost over with August approaching with it's so called "Dog Days of Summer." Got the cart out, before it got too hot and humid, and cleaned and raked up around the house. Took the car up the road and had it washed and the inside vacuumed. Then came back home and just did some odd and ends chore around the house. For dinner tonight it's a Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes,  Canned Green Beans, and Rustic French Bread.




I picked The Perdue Chicken up at Kroger yesterday. My favorite bagged Chicken, the PERDUE®

OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Baked Bone-In Whole Chicken Breast Oven Ready”, already seasoned, and little clean-up needed afterwards. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Burritos! Such an easy way to have an excellent Baked Chicken Dinner!




For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just
microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. I also baked a loaf of Pillsbury Rustic French Bread, Mom's favorite. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.








PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

* No prep work

* Deliciously seasoned
* Cooks perfectly in bag
* Easy clean-up
* 4-5 servings

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up. Keep Refrigerated.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor. *Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.

PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. • Cut one small 1" slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls. • Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.** • Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 2-1/3 to 2-1/2 hours until internal temperature of the breast reaches 180ºF.** • Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy. **If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

Nutrition:
Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

http://www.perdue.com/Products/details.asp?id=867&title=PERDUE%C2%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Saturday's Chili - Fiesta Turkey Chili

This week's Saturday's Chili is Fiesta Turkey Chili. It's from one of my favorite sites, Jennie - O Turkey. Home of delicious and healthy Turkey Recipes!    http://www.jennieo.com/

Fiesta Turkey Chili
This is a Gluten Free Recipe


Ingredients
2 (1-pound) packages JENNIE-O® Ground Turkey Roll

½ cup diced onion
½ cup diced red pepper
¾ cup pinto beans, drained and rinsed
¾ cup black beans, drained and rinsed
1¼ cups corn
2 tablespoons diced green chilies
3 cups tomatoes, diced with juice
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons garlic
1 cup water

Directions
Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, red pepper, pinto beans, black beans, corn, green chilies, tomatoes, chili powder, cumin, garlic and water.
Bring to boil and decrease heat and simmer 1 hour.
Always cook to an internal temperature of 165°F.


Nutritional Information

Calories 320 Fat 15g
Protein 23g Cholesterol 75mg
Carbohydrates 27g Sodium 190mg
Fiber 6g Saturated Fat 3.5g
Sugars 3g

http://www.jennieo.com/recipes/988-Fiesta-Turkey-Chili