Sheri Glazier: Registered Dietitian, Mom, and Rancher

Sheri Glazier, an Oklahoma rancher and registered dietitian, knows a thing or two about creating nutrient-rich meals for her on-the-go family. While she makes coordinating family logistics - on-farm meal deliveries, kids’ schedules - and client consults look seamless, she’s an ordinary mom doing extraordinary things. With a bachelors and masters in nutritional sciences from Oklahoma State University, Sheri uses her education and on-the-job skills as a nutrition consultant, speaker, and culinary creator. Recently, she was named Oklahoma’s Dietitian of the Year and awarded the Rising Star award from her alma mater, the OSU College of Human Sciences. With beef as a meal staple, ensuring her husband Kyle, and two children consume essential nutrients like B-vitamins, zinc, and iron is easy. The closest town, Loyal, Okla., holds a population of 79, which gives Sheri a unique perspective on intentional grocery shopping and preparing meals for families.

Beef Sticky Buns


Basic Country Beef Breakfast Sausage
2 cups Basic Country Beef Breakfast Sausage (recipe follows) 

Beef Sticky Buns

1 cup sliced button mushrooms

3/4 cup diced onion

3 cups fresh baby spinach

1/2 cup reduced-fat shredded Cheddar cheese

1 package (13.8 ounces) refrigerated pizza dough

1/2 cup jalapeño pepper jelly, warmed (optional) or Cream Cheese "Frosting" (optional, recipe follows)


  • Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups sausage mixture in large bowl; reserve remaining sausage for another use. Add mushrooms and onions to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese. 

Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. 

  • Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread sausage mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet. 
  • Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired.   

To warm jelly, place jelly in 1-cup glass measure. Microwave, uncovered, on HIGH 45 to 60 seconds or until melted, stirring once. Let stand 30 seconds.

Cream Cheese "Frosting": Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef buns.