Buggy’s Spicy Bison Meatloaf

If you are not familiar with bison meat, it is not only delicious but very low fat! The nutrition facts can be found at Calorie Count! Buggy's recipes are a fantastic opportunity to learn to use the Converter tool from calorie count (link to the right hand side of this blog) - just plug in the amount in grams and ask it to translate it to a term you know - like ounces!

Buggy’s Spicy Bison Meatloaf

 Ingredients:

(Makes 16 servings)

875 grams Bison, Ground

1225 grams 85% Lean Ground Round

100 grams Panko

225 grams Onions

25 grams Dried Mushroom Medley

50 grams Garlic

1 tbsp Spicy Pepper Medley Seasoning

300 grams Spicy Red Pepper

150 grams Ketchup

1 serving Adobo Sauce Chipotle Peppers

Directions:

Chop onions and garlic.

Place dried mushroom in a blender & pulverize.

Place all ingredients, except the ketchup, pasta sauce and chipotle pepper in a large mixing bowl.

Mix by hand until blended.

Shape in to two loaves and flatten to two inches thick on a broiler pan.

Bake at 450 degrees F for 30 minutes.

Gently flip the loaves over.

Bake for another 30 minutes.

Mix together the sauce, ketchup and minced chipotle pepper.

Spread mixture over the loaves.

Bake for another 10-15 minutes.

Buggy’s Buffalo Beef Meatloaf

A beautiful savory meatloaf with buffalo, extra lean ground beef and mushrooms. The nutrition facts are at Calorie Count!

Buggy’s Buffalo Beef Meatloaf

 Ingredients:

(Makes 12 servings)

15 grams mushrooms, dried

50 grams garlic, minced

200 grams salsa

100 grams eggs, 2 large

1 pinch salt

1 pinch pepper, black, ground

50 grams oats

1130 grams beef, extra lean, ground

870 grams buffalo, ground

Directions:

Pre-heat oven to 400 F.

Grind dried mushrooms in blender.

Put all ingredients in to a large bowl. Mix by hand.

Form 2 loaves and place on to broiler pan.

Bake for 45-60 minutes until done.

Buggy's Spring Asparagus Saute

So simple, it barely qualifies as a recipe. The nutrition facts for this delicious use of asparagus can be found at Calorie Count!

Spring Asparagus Saute

Ingredients:

1 pound asparagus, rinsed, trimmed, and patted dry
2 t olive oil
2 t balsamic vinegar (use a good quality aged balsamic from Modena)
1/8 t freshly ground sea salt

Directions:

Heat the oil  in a large skillet over medium heat. When the oil begins to shimmer add the asparagus and gently saute until they are to the state of tenderness you prefer. Many like this to be a very crisp tender, some like them a little more "done", but do not over cook them. Overcooked asparagus only makes people think they don't like asparagus!

Sprinkle with the vinegar and sea salt. Toss and turn into a pretty bowl for serving. Enjoy.

Note:

If you want to try something very wonderful, Buggy suggests finding Aged Balsamic Sea Salt and using it in place of the vinegar and salt above. She gets hers from Artisan Salt.

Buggy's Savory Yam Perogies

Remember, if you think in terms of ounces and pounds instead of grams, Buggy's recipes are a great way for you to get familiar with Calorie Count's Conversion Tool (convenient link on the right hand side of this blog) where you will also find this recipe's nutrition facts.

This particular recipe makes a great amount of individual perogies, so you may need to reduce.

Savory Yams

Ingredients:

2000 grams  yam, boiled and mashed

400 grams  onion, finely chopped

2 tsp  ground garlic powder

2 tsp  curry powder

1 tsp  chili powder

1 tsp  ground cinnamon

1 tsp  ground ginger

½ tsp  ground cumin

½ tsp  ground turmeric

Directions:

Buggy's Scones

If you think in terms of ounces and pounds instead of grams, you can translate those grams into ounces with the Calorie Count Unit Converter Tool. The nutrition facts for these light and beautiful scones can be found at Calorie Count!

Buggy's Scones with her delicious Moose Stew!

Scones

Ingredients:

1025 grams  flour

60 grams baking powder

10 grams salt

200 grams canola oil

625 grams skim milk

5 grams zest of 3 key limes

20 grams juice of limes

50 grams sugar

Directions:

Pre-heat oven to 425 F.

Put dry ingredients in to a large bowl. Mix.

Add the remaining ingredients. Mix just until combined.

Roll out on lightly floured surface. Use a 2 1/2 inch cookie cutter. Place on cookie sheet.

Bake for 10-13 minutes, until light golden.

Buggy's Green & Yellos Zucchini Ribbons

This is the first entry in the Chefery Challenge #2! Beautiful dish that earned the Special Kudos due not only to the number of ingredients but due to the fact that the zucchini came from her own garden!

Remember for all recipes by Buggy, use the handy dandy link to the Calorie Count Conversion Tool to the right hand side of this page! Click here for the most excellent nutrition facts found at Calorie Count!

Green & Yellow Zucchini Ribbons

Ingredients:

800 grams  zucchini, 4 medium

250 grams  onion, 1 large

450 grams  tomato, 3 large

500 grams  mushrooms, 6 large

3 tbsp  Becel margarine*

1 tbsp  chili oil

454 grams  ground beef, extra lean

Directions:

Mix the ground beef with 50 grams of minced onion. Form in to 24 small meatballs. Bake at 350 F for 20 minutes.

the ingredients!

Cut the ends off zucchini. Cut zucchini in half. Use a melon ball tool to scoop out the seeds. Discard seeds. Use a vegetable peeler to cut the zucchini in to long strips.

Heat chili oil in a large stir-fry pan. Add remaining 200 grams of sliced onions. Cook for 2-3 minutes.

Add zucchini and stir. Cook for 15-20 minutes.

Clean and slice mushrooms in 1/4 thick pieces. In a separate frying pan with Becel margarine, cook mushrooms in batches.

Cut tomato in to wedges. Add tomato to zucchini.

Plate up zucchini ribbons, mushrooms and meatballs.

Notes:

Buggy said that she used Becel Margarine because she was out of butter. It should rock both ways so use what you prefer!

If you are a vegetarian or have gluten allergies, consider omitting the meatballs and treating this dish as a pasta replacement!

Buggy's Cauliflower and Potato Soup

A wonderful summertime soup! Buggy's recipe is the perfect opportunity for those of you that think in ounces and pounds to check out conversion charts like this one. For calories set to six servings, click here.

Cauliflower and Potato Soup

Ingredients:

1200 grams  water

400 grams  potatoes, with skin, chopped

500 grams  cauliflower, chopped

¼ teaspoon  black pepper, freshly ground

¼ teaspoon  garlic powder

½ teaspoon  mustard powder

1/8 teaspoon  onion powder

100 grams  cheddar cheese, grated

1 tablespoon  flour

Directions:

Scrub potatoes.

Chop potatoes & cauliflower into bite sized pieces.

Add water, potatoes, cauliflower, & seasonings to stock pot.

Bring to a boil, then lower temperature. Simmer vegetables until tender.

Mash until fine or use a blender.

Whisk in flour & cheese. Cook on low for 3 minutes until cheese is melted.

Serve.

Buggy's Granola

Yes, I know, it makes a lot, but, think Christmas gifts.....yummy Christmas gifts from your kitchen.

The nutrition facts for this fantastic granola can be found at Calorie Count!

Granola

Ingredients:

16 cups  oats

¼ cup  almonds, sliced

¼ cup  pine nuts

½ cup  pecans, chopped

6 teaspoons  cinnamon, ground

1 teaspoon  salt

1 1/3 cup  water

1 1/3 cup  honey

1 1/3 cup  roasted pecan syrup, sugar free

8 tablespoons  brown sugar

8 tablespoons  canola oil

¼ cup  sunflower seeds

1 cup  raisins, golden

1 cup  craisins, cherry flavored

2 cups  blueberries, dried

Directions:

Mix oats, almonds, pine nuts, pecans, cinnamon & salt in a large bowl.

Put water, honey, syrup, brown sugar, & canola oil into a pot and bring to a slow boil.

Pour liquids into dry ingredients and mix to coat.

Bake at 325 F for 25-35 minutes. Stir every 10 minutes.

Let cool.

Stir in dried fruits & sunflower seeds.

Store in the refrigerator.

Buggy's Pulled Pork Sandwich

This fantastic sandwich looks like it is loaded with calories, but it's not. Even if you use a full quarter pound of meat, coleslaw, barbecue sauce, and bun you will only consume 381 calories! It even gets a B+ nutrition rating.

The nutrition facts are at Calorie Count - the BEST place on the web to count your calories!

Pulled Pork Sandwich

Ingredients:

1 pork tenderloin, 2 pounds
16 oz ginger beer*
8 oz barbecue sauce**
1 1/2 cups coleslaw
8 rolls or hamburger buns
edible flowers for garnish

Directions:

In a large pot with a lid, slow simmer the tenderloin in the ginger beer until the meat is fork tender and can be pulled apart easily. Add more ginger beer if needed, but you do not want the meat to have too much liquid at the end of cooking.

After pulling apart the meat, mix in the barbecue sauce. Top rolls with the meat, top with coleslaw, decorate with a garnish of edible flowers, and enjoy!

Notes:

*Typically ginger beer has more bite from ginger than ginger ale. It is a deeper, richer full-bodied flavor. Buggy uses ginger beer from a company called The Ginger People.

**If possible, take the time to make a homemade barbecue sauce instead of using a bottled version. There are a lot of great recipes out there. Here's a great sauce from The CC Palate!

Buggy's Lemongrass Chicken

Fantastic version of this Asian standard!

The nutrition facts can be found at the best FREE place on the internet to count your calories - Calorie Count! 

Lemongrass

Lemongrass Chicken 

Ingredients:

1 T ginger, minced
1 T garlic, minced
1 T lemongrass, minced
1 T brown sugar
1/2 t salt
1/2 C Hoisin Sauce
1 C onion, chopped
16 oz chicken breast, thinly sliced

Directions:

Mix all ingredients together. Marinate for 1 hour. Stir fry chicken in a wok or large skillet sprayed with Pam. Serve with freshly steamed vegetables and brown rice.

Options:

BBQ over coals!

May be served as an appetizer. Serve with rice paper (softened in warm water), bean sprouts, shredded carrots, thinly sliced cucumber, lettuce and cooked angel hair rice noodles.

Buggy's Peanut Butter Breakfast Cookies

Easy and tasty nutrition for on the go calorie conscious eating anytime! The variations on the following recipe are endless, to find out the calories of any of your changes, click on the link to Calorie Count and search their free database for calories for ingredients like raisins, grated carrot, nuts, chocolate chips, etc. Please see the Notes section below for ingredient substitutions.

The nutrition facts for this great recipe are at Calorie Count!

Carrot Breakfast Cookies to left, Pumpkin to the right!

Peanut Butter Breakfast Cookies

18 servings

Ingredients:

1 1/4 cups date sugar
3/4 cup brown rice syrup
2 tbsp canola oil 
10 ounces prune puree
4 egg whites
1 tsp vanilla
3 cups oats  
2 cups bran***
1/4 cup flax seed, ground  
2 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter

Directions:

Preheat oven to 350 F.

Coat cookie sheets with non stick cooking spray.

Combine sugar, syrup, oil, plums, egg whites, peanut butter and vanilla.

Add oats, bran, flax seed, flour, baking soda, baking powder and salt.

Drop 1/2 cup at a time onto prepared cookie sheets.

Bake for 20 minutes or until light golden.

Notes:

Some ingredients may not be readily available where you live. Below are some well tested substitutions -

Substitute brown sugar for the date sugar (raw sugar would probably work fine, too - let me know if anyone tries this).  

Use honey in place of the brown rice syrup.  

Prune puree is easily acquired in the baby food section at the store, OR you can use applesauce instead.

*** "2 cups bran" means wheat germ.  Or you can use oat bran with equal success.

These delectable breakfast cookies freeze beautifully!