Buffalo or bison is now available in most supermarkets fresh or frozen. It’s a tasty alternative to beef and very low in saturated fat. With a walnut topping and a tomato and bean salad, you can serve this meal on a weeknight dinner, or it’s special enough for a weekend dinner with friends. The nut coating provides a crunchy texture, which contrasts with the tender meat. Hot pepper jelly lends a surprise punch.

Helpful Hints:

— Chop the nuts in a food processor.

— Any type of hot pepper jam or jelly can be used.

— Any type of canned beans can be used for the salad.

— Reduced-fat oil and vinegar dressing can be used instead of Italian dressing.

Countdown:

— Make salad and set aside.

— Make steak.

Shopping List:

To buy: 3/4 pound top sirloin buffalo steak, 1 jar hot pepper jam or jelly, 1 small package walnuts, 1 can small Great Northern beans, 1 bottle reduced-fat Italian salad (oil and vinegar not creamy) dressing*, 2 medium tomatoes, 1 bunch parsley (optional)

Staples: olive oil spray, salt, black peppercorns

*Look for reduced-fat Italian dressing (oil and vinegar not creamy) dressing containing per tablespoon: 11 calories, 1 g fat, 4 mg sodium.

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WALNUT-CRUSTED BUFFALO STEAK

Olive oil spray

3/4 pound top sirloin buffalo steak, (about 3/4 inches thick)

2 tablespoons hot pepper jam or jelly

2 tablespoons finely chopped walnuts

Salt and freshly ground black pepper

Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add steak and cook 3 minutes. Turn and spread the hot pepper jelly over the cooked side. Press the walnuts into the steak. Continue to saute the steak for 3 minutes for medium-rare. A meat thermometer should read 145 degrees medium rare. Sprinkle with salt and pepper to taste and serve.

Yield 2 servings.

Per serving: 308 calories, 92 calories from fat, 10.3 g total fat, 2.2 g saturated fat, 3.3 g monounsaturated fat, 120 mg cholesterol, 91.4 mg sodium, 14.6 g carbohydrate, 0.6 g dietary fiber, 8 g sugars, 37.6 g protein

Exchanges: 1 carbohydrate, 5 lean meat

TOMATO AND BEAN SALAD

2 medium tomatoes, cut into large cubes (about 2 cups)

1 cup drained and rinsed small Great Northern beans

2 tablespoons reduced-fat Italian salad (oil and vinegar not creamy) dressing*

Salt and freshly ground black pepper 2 tablespoons chopped parsley (optional)

Place tomatoes and beans in a bowl and add dressing. Toss well. Add salt and pepper to taste and mix again. Sprinkle parsley on top (optional).

Yield 2 servings.

Per serving: 194 calories, 17 calories from fat, 1.9 g total fat, 0.3 g saturated fat, 0.4 g monounsaturated fat, 1 mg cholesterol, 20 mg sodium, 35.5 g carbohydrate, 8.7 g dietary fiber, 5.4 g sugars, 11.4 g protein

Exchanges: 2 starch, 1 vegetable

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(From “Fast and Flavorful: Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. Gassenheimer’s latest book is “The 12-Week Diabetes Cookbook,” published by the American Diabetes Association. To order either book call 1-800-232-6733 or order online at www.shopdiabetes.org)

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The city of Brookhaven's mayor and City Council last week decided to remove the colored panes of glass from the dome of Brookhaven's new City Centre after residents objected to the brightness of the colors, seen here Friday, June 27, 2025. (Reed Williams/AJC)

Credit: Reed Williams/AJC