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imadeletingmysocials · 5 years

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Things cheaper at Dollartree (after much research)

This is a big list I made for myself and anyone else who wants to know what is legit cheaper at the dollar tree and not just 1 dollar for the sake of there, some things might surprise you what is cheaper and even better at a dollar tree. I try to also pick the healthiest options and compare them to prices in places such as Walmart or a large stock place like BJs. I have also used fooducate.com to see which ones are more healthy, of course with things such as chips and snacks though don’t consider them to be healthy but in those cases I opt for the off-brand ones that taste better than the brand ones. Note: This is USA based.

Food:

Drinks:

Azul Coconut Juice, 16.5 oz. (cheapest and healthiest coconut water out there)

Gatorade Fruit Punch Thirst Quencher, 24 oz.

Stacker 2 B-12 Vitamin Shots is also cheaper.

Rockstar Pure Zero Silver Ice Energy Drinks (energy drinks are bad for you but it’s like 30 cents cheaper here than in walmart)

LaCroix Lime Flavored Sparkling Water 1 litter

(don’t even bother with any or all of the cheap soda it’s the worst, please drink water if anything else, all of the good soda is cheaper somewhere else also)

Snacks:

Cheez-It Original Baked Snack Crackers, 4.5 oz is cheaper at Dollartree.

Nabisco Cheese Nips Baked Snack Crackers, 7 oz is cheaper at Dollartree.

Nabisco Ritz Bits Cheese and Cracker Sandwiches, 3-oz. is SORTA cheaper at dollartree.

Island Choice Dry-Roasted Peanuts, 7.5 oz. (shelled nuts cheaper everywhere else of course in bulk)

Island Choice Honey-Roasted Dry-Roasted Peanuts, 7.5 oz

Pennysticks Mini Pretzels, 12 oz (pretzels the same, these cheaper)

Tropical Chips Plantains, 3-oz (30 cents cheaper)

Barcel Takis Fuego Flavored Churritos Stix, 4 oz (apparently, 9oz is 2,50 so 3 would be 12oz and 3 dollars, it would be kinda cheaper?)

Pringles Grab & Go Barbecue Chips, 2.5 oz (buying in bulk anywhere else is cheaper though, however, this single container costs 1,25 everywhere else)

Brim's Fried Barbecue Pork Rinds, 2.635 oz

Carolina Country Snacks Salt & Vinegar Pork Rinds. 2.75 oz

Sheila G's Chocolate Chip Brownie Brittle, 2 oz

Barcel Takis Crunchy Fajitas Tortilla Chips, 3.2 oz

T.G.I. Friday’s Jalapeno Cheddar Potato Skins Snack Chips, 4.5 oz

Snack Factory Original Pretzel Crisps, 3-oz (50 cents cheaper!)

PopCorners Kettle Flavor Popped Corn Chips, 3 oz. (better in bulk also)

Good Health Veggie Chips with Sea Salt, 2.75-oz (better in bulk also)

Stacy's Parmesan Garlic & Herb Flavored Pita Chips, 3 oz (better in bulk also)

Rudolph's OnYums Onion-Flavored Ring Chips, 3 oz (it’s off brand Funyuns but it’s actually BETTER and cheaper depending on where you buy them because they’re often sold more expensively at gas stations than Funyuns, fun fact)

Island Choice Banana Chips, 6 oz. Bags

Island Choice Sweet and Spicy Trail Mix, 5 oz (healthy!)

Breakfast Blueberry Biscuits, 7.93 oz.

Harvest Hill Quick Oats, 16 oz. Canisters (Top choice too)

Canned and Pickled

Pampa Tropical Mango Slices in Light Syrup, 15 oz. Cans

Bell's Pitted Olives, 6 oz

Green Giant Sliced Carrots, 14.5 oz (but mostly because I cannot find them anywhere else, all other Green Giant stuff is sold cheaper in bulk though)

Margaret Holmes Finely Chopped Spinach, 27 oz (TOP CHOICE)

Crider Premium Chunk White Turkey 5oz

Libby"s Sliced Pineapple, 20 oz (surprisingly!)

Margaret Holmes Seasoned Field Peas and Snaps, 15 oz

Cans of Pampa(R) Peach Slices, 15.25oz

Pampa Mushroom Pieces & Stems, 10 oz

Pampa Extra-Long Asparagus Spears, 12-oz (by the way Pampa is a really good healthy brand which is cheaper so these alternatives are great)

Libby's Premium Mandarin Oranges, 15 oz

Breckenridge Farms Pickled Jalapeno Slices, 12.5 oz (however Old El Paso Jalapeno Slices, Pickled 12.5oz is 1 dollar more expensive in other places and considered more healthy)

Van Camp's Chunk White Albacore Tuna 5oz (keep in mind this is the only canned tuna that is cheaper at dollartree, Albacore is very healthy and usually more expensive than Tuna, but dollartree sells white albacore in water on the same price as light tuna, this is a very good tuna brand as well)

Mc. Trader Tender Green Asparagus Spears, 10.5 oz

Pampa Smoked Oysters in Oil

Healthy Choice Chicken Noodle Soup, 15-oz

Beach Cliff Sardines in Mustard Sauce, 3.75 (top choice)

Beach Cliff Sardines in Water, 3.75 oz (top choice)

French Onion Dip, 8.5 oz (all onion’s dips the same as well)

Condiments and Spicing

Goya Sazon Seasoning, 8-Packet Boxes

Deli Market Yellow Mustard 20oz (not only is this the best healthiest mustard, but it’s cheaper if you buy it like this than any other mustard in stock size, I wish I had known of this before already stocking up buy buying a 2 pack of 20oz mustard at BJs which is enough to last a year for me)

Louisiana Supreme Hot Sauce 12oz (top choice too)

Kendale Farm Beef Broth, 32 oz (top choice, cheaper than most 32oz broths)

Heinz 57 Sauce, 5 oz. (1,50 cheaper than Walmart)

Hunts Tomato Ketchup, 20 oz (all ketchup is the same)

Deli Market Deli Spicy Brown Mustard (top choice)

Riverton Orchards Lemon Juice, 32-oz (lemon juice the same)

Kraft Bullseye Everyday Original Barbecue Sauce, 17.5-oz (80 cents cheaper than the same product in Target)

A.1. Thick & Hearty Steak Sauce, 5 oz. (SURPRISINGLY, not even in bulk is it as cheap as this? Weird, 5oz is 1 dollar right? 30oz for A1 is usually 8 dollars in stock supermarkets, but 5 times 8 would be 40oz! This is... Interesting. Especially considering it’s a well known brand as well, I wonder who is their dealer or are they just selling it cheap out of donation?)

Healthy Chef Canola Non-Stick Cooking Spray (this one’s pretty wild too, it only is sold at dollartree and is considered the healthiest cooking spray in the entirety of America according to fooducate)

Candy

Gonna go on a safe bet here and say that everything can be found for less and in greater quantity anywhere else. Hairbo Twin Snake is the same price at Walmart though. Most candies are sold 40% cheaper at bulk supermarkets though.

Office & School Supplies

You can probably find all of these at an Ebay auction, but it’s more accessible here.

Crayola Washable Glue Sticks, 2-ct. Packs (1.50 cheaper than walmart)

Duck Tape is cheap as hell

All-Purpose Krazy Glue, .052-oz. Tubes

Other stuff:

Laundry stuff, I’d recommend Ajax 40oz or Fab. Those are AMAZING brands and known as top quality in Australia. And it is insane how cheap this is, they must import it??

Scott Toilet Paper: Oh my god HOW IS 4 TOILET PAPERS THIS CHEAP HERE AT THE DOLLAR TREE???? TP is literally more expensive everywhere else.

Kitchen appliances, a glass salt shaker is like 5 dollars at Walmart but it’s 1 dollar at dollartree. All of the Betty Crocker kitchen appliances like spatulas are only a dollar too and so good. (They are 3 DOLLARS cheaper at dollar tree). IT IS INSANE HOW CHEAP this shit is here, like the can opener they sell for 1 dollar is 6 or 5 dollars everywhere else.

Fisher-Price Smart Care Aloe Vera and Chamomile Baby Wipes, 80-ct. Packs

All Arm & Hammer stuff including the Arm & Hammer Ultra Max 3-in-1 Fresh Scented Body Wash, Shampoo, and Conditioner, 12 oz are good choices. Deodorant too is good. All Arm and hammer stuff here is cheaper than on Walmart and a great brand.

Hand soap might be found for 97 cents at Walmart but it’s a small difference.

Not Cheaper, Best bought at a bulk store:

Peanut Butter Filled Pretzels

snack bars.

V8 Vegetable Juice

Potato Stix

Cereal

Canned Soup

Canned Tuna

Badia Original Complete Seasoning (this took a while to calculate but yes it’s cheaper to buy in bulk, dollartree has 2,5oz for 1 dollar, usually a 2 pack of 12oz each is 13 dollars. if you do like 2.5 times 2.5oz, it’s like 32oz which is more than 24oz for 13 dollars, but you can find 1.75 lbs. of this for 8 dollars)

Iodized Salt (get it at Great value honestly)

Dill Pickles in general, but Vlasic Kosher Dill Pickles is the healthiest choice

Cambell canned soups

Goya canned beans

Sunny Sea Sardines in Tomato Sauce, 7.5-oz

Here’s hoping me publishing this doesn’t crash the market or anything but seriously, you can live healthily and frugally like this. I literally survive like this easily, I just spend like 60 dollars a month max with supplies.

#dollartree #frugal #money tips

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graciebirdie · 6 years

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It’s Christmas (almost) @thisdiscontentedwinter a gift for the amazing you! I hope you like Peter cooking! (also on ao3)

Peter didn’t consider it to be a character flaw that he was a man in his 30s who didn’t know how to cook. He had a few pretty good reasons why he’d never learned how before he’d reached his 30s after all.

Not the least of which being when he’d been a part of a pack he’d been regulated to hunter rather than chef. While usually hunter just meant he was the one who did most of the grocery shopping he did, occasionally, get to hunt down deer or rabbits for when they had special dinners. That was of course his favorite part of providing for the pack. One of the few times his propensity for violence was not only accepted but also praised.

Now he had been living by himself, surviving on take out and deli made meals.

This wouldn’t be a problem except he found he missed homemade meals with a ache he could physically feel behind his breast bone.

Now he only had two options on how to sooth this newest hurt: he could either ask one of his three pack members if they could cook a meal for him or he could learn to cook himself.

The answer was obvious without even calculating in the fact neither Cora nor Derek lived somewhere with a functioning oven.

So Peter bought a cookbook and figured since he wasn’t completely helpless he would be able to figure out one of the basics of adulthood.

It turned out Peter was terrible at cooking. He could make sandwiches or any kind of egg but anything more complicated than those he always managed to royally screw it up.

He didn’t even know what he was doing wrong that make his pot roast taste like char or his stir fry to be oily when he hadn’t even used oil.

After almost a month of failures he would have given up if it hadn’t started to turn into a point of pride. Stiles had brought roast beef sandwiches to one of the pack meets and he had proudly told everyone that he’d made the roast himself.

If Stiles, who oscillated between having the attention span of a gnat or hyper-focusing to the point of forgetting to breath, could make a truly delicious roast then so could Peter.

So he turned to his last resort: cooking blogs.

One google search for ‘how to actually cook and make it taste good’ later he’d gone through five different blog posts and only learned that for some reason bloggers really liked to talk about their kids and perfect lives. It would have been depressing if Peter actually cared.

After two hours of travelling through homebodies trying to convince him to make everything vegan he found a post titled “Recipes made easy for those who are lazy, have ADHD, no time or alternately too much time, know how to cook but want to learn new things, or people who think they can’t cook but are willing to give it a try.”

What a mouthful of a title that covered all the basics of people looking at cooking blogs.

The whole blog was written in run on sentences that somehow managed to be both amusing and informative, a very narrow line to walk.

Peter might have also fallen a little bit in love with the author who gave such informative tidbits as “Why spring for a colander when you could just slap the lid on a pot and up end it over the sink while praying you won’t drop it and/or burn yourself as you tilt the lid to strain out the water but not the noodles.” and “Seriously just toss all the shit into a crockpot and forget about it for 8 hours, except you probably won’t be able to because you’ll have to keep trying to remember if you actually turned the pot on or not. (I suggest setting up a live stream camera to be on the safe side.)”

Other than an obvious good sense of humor the writer didn’t give any personal information. No name or nickname. Even the profile picture was generic. Peter thought that little touch of mystery just added the the writer's personality.

The third time Peter made macaroni and cheese from scratch – “Just cook some plain old noodles and then toss in a bunch of different kinds of grated cheese and a couple of scoops of sour cream and a bit of crumbled bacon with a little pinch of salt and bake it in the oven for a bit and bam homemade mac and cheese that people will be amazed over.” – he was so proud of his creation he brought it to that night’s pack meeting.

He set the large casserole dish down on Derek’s ridiculous table that only Stiles ever actually used and pointedly ignored the stares everyone was giving him. He settled down in his chair – the one just off to the side of the stairs that faced the door and the whole of the open living room – and pulled out his phone to feigning nonchalance while he waited for the rest of the pack to ask what he thought he was doing.

Of course Stiles was the first one to speak up. “Oh!” he said, sounding excited. “Did you make a casserole?”

He leaned forward over the table to open the dish that had been, very conveniently, placed right in front of him.

Peter watched with a surprisingly strong sense of anticipation as he watched Stiles’ eyes widen and mouth drop open in surprise.

“Is this homemade macaroni and cheese?” he asked, excitement clear on his face.

Peter gave a vague hum of agreement. “I’m trying something new.”

Stiles sprung up away from the table and practically dashed into the kitchen. He came back out only a few seconds later with a paper plate in one hand a plastic fork in the other.

Peter supposed he should be grateful Stiles took out a portion instead of eating right out of his casserole dish.

Stiles scooped up a bite and managed to bring it all the way to his mouth before Scott stopped him with a strangled cry.

“Stiles! What are you doing?!” Scott yelled as he threw himself over the back of the couch he had been sitting on. He raced to Stiles and slapped the fork out of his before Stiles could get the bite into his mouth.

“What the fuck!” Stiles gasped, cradling his hand against his chest and staring at Scott in shock.

Peter found, much to his surprise, that he had both stood up and let his claws out without a thought. He took one long deep breath and slipped his claws away before sauntering over to the table.

He oh so casually leaned his against it, back to Stiles, crossed his arms over his chest and stared Scott down.

Out of the corner of his eye he saw the front door slide open to let in Boyd and Erica. The both of them slipped past Scott and behind Peter to, no doubt, stand next to Stiles.

Stiles spluttered and yelled again. “Scott! Peter's not going to bring in poisoned food when most of you guys don't trust him!”

Scott glared darkly at Peter. “Yeah we don’t trust him because poisoning is exactly something he would do.”

“Well yeah.” Stiles said. Peter could practically see him shrug. “Of course Peter would poison someone. But he’s not going to use food to poison the pack.”

Erica snorted loudly and said “Yeah Peter’s devious but he’s not stupid.” there was a pause before she added with her mouth obviously full “And if you paid attention to anything you’d known this mac and cheese is not only totally poison free but also delicious.”

“Hey...” Stiles said sulkily. “That’s my fork.”

Scott’s self righteous expression was replaced with sour resignation. Peter gave him his best fake smile before turning his back on him to look at Erica, who was eating right out of the dish.

Boyd had found another fork somewhere and had stolen Stiles’ plate.

Stiles was glaring at the both of them and Peter felt oddly annoyed.

“You going to share?” he asked Erica who seemed to almost hunch over the dish.

She just smirked at him and pulled the dish even closer to her, effectively blocking anyone else from taking some.

He stared her down intently while Stiles made indignity noises.

Boyd, smart and dependable Boyd, held out his half full plate and a second fork for Stiles who gasped and smiled brightly before scooping up his own bite.

The loud almost pornographic moan took Peter off guard and the sudden quick shot of arousal he felt was even more surprising.

He heard Erica choking on a laugh and sent her his best blank look that the pack had long learned meant he was fighting back the urge to murder one of them.

Boyd, wise and quiet Boyd, had completely given up his plate to Stiles and had instead decided to try and distract Erica with an impromptu fork fight.

Stiles seemed to be having a small spiritual moment. “Do you know what tastes weirdly good in mac and cheese?” he asked suddenly.

“What?” Peter asked gamely.

“Tuna and Peas.”

Peter stared at him while Boyd and Erica made simultaneous noises of disgust.

Stiles shrugged apologetically. “It’s strangely hearty.”

Peter hummed in thought. He was certainly petty enough to make something that only Stiles would want to eat. It’s what everyone else deserved for being rude about Peter’s cooking.

~*~

“Chicken alfredo is so easy. Just cook those wormy noodles for a few minutes and toss in some canned alfredo sauce with baked chicken and bam! Food! Or if you want to get fancy pan fry the chicken before adding milk and actual heavy cream. But who really has time for that? (I do. I apparently.) Here’s how to do it the fancy way if you’re into that kind of thing.”

It continued to amuse Peter how the writer could give easy alternatives and complicated instructions for the same recipe.

His first two batches turned out tasting fine. Not amazing but certainly edible. It was vast improvement from where he started.

He felt an oddly strong urge to both thank the writer of the blog and get to know them better. A combination of emotions he hadn’t felt in a very long time.

This might not have been a problem for him if he didn’t have an strong suspicion he knew who the writer was.

Tiny hints here and there had given it away. He just had to get confirmation.

~*~

After a month of bringing in different dishes to pack meetings Peter had gotten a pretty good handle on Stiles’ likes and dislikes. Considering one of Stiles’ constant likes was Peter’s cooking in general he was confident in his welcome at Stiles’ apartment so long as he came bearing food.

Peter showed up right in time for dinner and Stiles blinked at him before letting him with only a “I’m not going to turn down your cooking, even if it is surprise cooking.”

Peter smirked at him as he made himself at home in Stiles’ tiny kitchen. The size of it certainly explained the latest post “How the hell are you supposed to get anything done in a 3 by 3 space: a photo tutorial by me, not a professional photographer.”

Peter had recognized the kitchen in the pictures from when he had helped Stiles move his (un)surprisingly large collection of kitchen gadgets.

“So what’s the occasion?” Stiles asked as he poked at the wax wrapped loaf of cheesy bread.

Now that Peter had gotten a better grip on cooking in general he had decided to try his hand at baking. He wasn’t very good at it yet but Stiles appreciated bread of all kinds and wouldn’t mind that it was a bit darker in some spots.

“Oh nothing too special.” he said casually. “I just noticed that your newest post got a million hits. Sounds like something that should be acknowledged.”

Stiles jumped and stared at Peter in shock for a moment before he relaxed again. He rubbed the back of his neck and gave Peter a slightly embarrassed smile.

“Why am I not actually surprised you know about that.” he said with a little laugh.

He turned back to the bread, pulling off a piece and inspecting it before spinning back to stare at Peter with huge eyes.

“Oh my god, did you get all those recipes from me?” he asked loudly, excitement obvious on his face.

“Well your instructions are very comprehensive.” Peter said with a casual shrug.

Stiles grinned at him, obviously pleased about Peter complimenting him.

“That’s a really fucking nice thing to say.” Stiles said, grin turning into a softer smile.

Peter shrugged again and turned to start pulling dishes down from the cupboard. “It’s just a fact.” he said casually.

Stiles laughed. “Whatever you say. So what you make me?”

~*~

Stuffed full of the potato soup and cheesy bread Peter was slouched down on the couch and making grocery lists on his phone. Stiles was curled up next to him, half leaning against Peter’s shoulder while half watching Leverage, half reading one of the books Peter had given him.

“Holy shit!” Stiles suddenly yelled.

Peter turned to look at him in interest.

“Are you courting me, Peter Hale?” Stiles asked eyes and mouth wide open in shock.

Peter blinked at him in genuine surprise for a moment before past behavior clicked together in his brain. He couldn’t stop himself from face palming.

Stiles laughed uproariously and leaned harder against.

“This is the best thing ever.” Stiles said breathlessly.

“Which part?” Peter asked through narrowed eyes.

Stiles grinned even harder at him and didn’t answer, just leaned forward to give Peter a soft kiss on the check.

“I’m going to milk the shit out of this.” Stiles said in amusement. "I can't believe I didn't realize sooner! You get so pissy when Erica steals food from me that it should have been obvious."

Peter supposed he kind of deserved that respond if he’d gone around trying to give gestures of romance through food and not even realizing it.

Peter raised his arm and Stiles instantly cuddled himself deeper into Peter’s side, tucking his face against the side of Peter’s neck.

“It’ll be nice not to be the one cooking all the time.” Stiles said quietly.

Peter felt a rush of protectiveness and fought a sneer at the thought of Stiles always having to be the one to talk care of himself.

He turned his head slightly and gave Stiles a light kiss on the temple. “Not just the cooking.” he promised softly and Stiles shivered against him.

Stiles took a long shuddering breath before fully melting against Peter. “Yeah, sounds good.” he whispered and curled his hand into Peter’s.

Peter wasn’t quite sure how he’d managed to get him and Stiles to this point but there was no way in hell he was going to complain when Stiles was being so shockingly soft with him.

Peter decided that it was immensely satisfying to be the one Stiles felt was providing for him and let himself feel as protective and possessive as he wanted, secure in the knowledge that he had to be doing something right to have earned Stiles’ trust.

#steter #steter secret santa #my fics #my shit #thisdiscontentedwinter

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jenguerrero · 4 years

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#MattMoore @MattMoore #SerialGriller @SerialGriller #hmhco @hmhco

I loved Matt’s book, the South’s Best Butts, so I was psyched to see he had a new book out! First of all, I can’t even with that name!!! 😀 Serial Griller is a fabulous book, with great versions of the tried-and-true dishes you know and love, and some really creative ones to let you flex your grilling muscles! Terrific range. I want to highlight two iconic vacation favorites of ours. Every time we take a hiking vacation in Gatlinburg, TN, we stop for Nashville Hot Chicken Sandwiches on the way there and back. So ridiculously yummy! It never would have occurred to me to try grilling it. Does that luscious spicy and barely sweetened chicken oil stick to the grilled chicken the way it does to the fried? Yes!

New Orleans is only 8 hours from Fort Worth, so we love to duck down there, and when we do, you’d think we were in some sort of Po’Boy testing and analysis. He does his chuck roast on the grill, and it adds just a little smokiness to it. <sniff> It’s really a thing of beauty.

Big thanks to HMH for letting me share both of those recipes with you! I’ll tell you all about the other dishes we tried after the recipes. If you get the book, flip it open to the BBQ Meatloaf and Redneck potatoes and make those right away. Hug me later!

Excerpted fromSerial Griller: Grillmaster Secrets for Flame-Cooked Perfection© 2020 by Matt Moore. Photography © 2020 by Andrea Behrends and Helene Dujardin.Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

East Nashville Hot Chicken

SERVES 4

Being a longtime resident of East Nashville, I’m hesitant to even include this recipe. I still have not come to terms with Nashville’s rapid ascent as a city, or the fact that hot chicken has become our food of export. Most folks incorrectly liken hot chicken to buffalo-style chicken. Classic hot chicken includes a paste—almost a batter—of molten butter or oil, sugar, and spice that’s a deep heat that hits you more in the gut than tongue. The classic hot chicken is fried, but this grilled spin is awesome. Serve the usual way, with soft white bread and tart dill pickles, and it’s a taste of home, no matter where you’re from.

HANDS-ON:35 minutes TOTAL:8 hours 35 minutes, including 8 hours marinating

4 bone-in, skin-on chicken breasts (about 1 pound) 2 cups dill pickle juice 1 cup water 1 tablespoon plus teaspoons kosher salt 1 cup canola oil 2 tablespoons light brown sugar 2 tablespoons cayenne pepper 1 tablespoon paprika 1 tablespoon freshly ground black pepper 8(1-ounce) white sandwich bread slices 20 dill pickle chips

1.Place the chicken, pickle juice, water, and 1 table-spoon of the salt in a large ziplock plastic bag. Seal the bag and marinate in the refrigerator for 8 to 12 hours. Remove the chicken from the bag; dis-card the marinade. Set the chicken aside at room temperature.

2.Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. (If using a gas grill, preheat to medium-high [400° to 450°F].)

3.Combine the oil, sugar, cayenne, paprika, and black pepper in a small grill-safe saucepan; place on unoiled grates. Cook, uncovered and stirring often, until tiny bubbles form and the sugar melts, 3 to 4 minutes. Remove from the heat. Pour the mixture into a heatproof bowl and allow to cool slightly, about 10 minutes.

4.Sprinkle the chicken with the remaining 2 teaspoons salt. Coat the top grate with oil; place the chicken on the oiled grates. Grill, covered, until a thermometer inserted in thickest portion of the chicken registers 160°F, 10 to 12 minutes per side. Remove from the heat and let cool for 5 minutes.

5.Dip the chicken, one breast at a time, in the oil-sugar mixture. Place two bread slices on each of four serving plates; top one slice on each plate with a chicken breast and five pickle chips.

Debris Po’Boy

SERVES 6

Chuck roast seems to always be on sale at my local grocery—especially on Sundays. Though I’m all for a low-and-slow roast in the oven or slow cooker on the weekend, I prefer throwing this bad boy on the grill until the exterior is crusty and caramelized. Once it’s got a good exterior char, I finish cooking the roast in a Dutch oven until it is fall-apart moist and tender, “debris” style. Of course, you can serve the beef as a traditional roast with all the fixings, but I like it shredded and piled in a classic po’boy, dressed with the trimmings and reserved drippings. Keep a bowl of that savory drippings nectar close for dunking.

HANDS-ON:25 minutes TOTAL:3 hours 15minutes

1 (3-pound) boneless chuck roast 2 teaspoons kosher salt 1½ teaspoons freshly ground black pepper 3 cups unsalted beef stock ¾ cup (6 ounces) salted butter, softened 6 (8-inch-long) portions Italian bread, split 6 tablespoons mayonnaise 12 (¾-ounce) slices provolone cheese 3 cups shredded iceberg lettuce (from 1 head) 12 thin tomato slices (from 1 large [12-ounce] tomato) 24 dill pickle chips Crystal hot sauce (optional)

1.Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust vents as needed to maintain an internal temperature of 300° to 350°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium-low [300° to 350°F].)

2.Season the beef with the salt and pepper. Place on the oiled grates. Grill, covered and turning occasionally, until browned on all sides, 15 to 20 minutes. Transfer to a large Dutch oven. Pour the stock over the beef and place the Dutch oven on the grates. Grill, covered, until thebeef is fork-tender and a thermometer inserted in thickest portion registers 145°F, about 2½ hours. Remove the pot from the heat. Transfer the beef to a cutting board (reserving drippings in the pot); let rest for 15 minutes.

3.Spread the butter evenly on the cut sides of the bread. Place the bread, cut-side down, on the oiled grates and grill until just golden brown, about 45 seconds. Remove from the grill.

4.Shred the beef with a fork. Spread the mayonnaise evenly on the bread tops. Place two cheese slices on each bread bottom. Top evenly with the shredded beef, lettuce, tomato, pickles, and hot sauce (if desired). Pour the reserved beef drippings into a serving bowl; serve alongside the sandwiches.

The Sweet Potatoes al Rescoldo on page 91 are the absolute best, and would be the perfect accompaniment to your Thanksgiving turkey. Buttery and sweet with pie spices, a little chile, and nuts.

The BBQ Meatloaf on page 271 is fantastic! And he’s talking BBQ sauce – it’s made on the grill. Killer meatloaf! Tons of flavor and the texture was perfect. I made this will the potatoes below and it was outstanding.

The Redneck Potatoes on page 211 are total keepers. I’ve made them twice already. It’s that comfort food perfection that you’re hoping for.

The East Nashville Hot Chicken on page 237 is amazing!!! Amazing! It never would have occurred to me that you could grill it instead of frying it. Yeah, the coating sticks!

The Flank Steak with Black-Garlic Board Sauce on page 53 is fabulous! If you’ve never tried it before, hunting down the black garlic is well worth it. It adds so much depth of flavor to the sauce. He’s recommending dried grapevines as fuel, but I went with one of his substitutes, dried peach wood.

The Spatchcocked Whole Chicken on page 240 is so yummy. If you haven’t tried spatchcocking before, you’re in for a treat! It cooks so evenly and stays wonderfully juicy. Do it!

The Debris Po’Boy on page 229 is to die for. We try all the Po’Boys every time we find ourselves in New Orleans and this has all the lusciousness you’re expecting in a Po’Boy with a little kiss of smokiness from the grill. We loved them!

The Bacon and Swiss Burgers on page 60 are perfect. I grill burgers or do them in the skillet, but hadn’t thought of combining those two. Truly the best of both worlds. Note: He doesn’t mention seasoning the patties before you start grilling, and you’re going to want to do that.

The Meatballs with Sweet-and-Sour Sauce on page 162 are great. They’ve got a Swedish meatball vibe with a lot of flavor overlap, so I love that they’re glazed in lingonberries.

The Chili on the Grill on page 266 is a really flavorful, nearly all meat version. I stole a piece of wood from my smoker for the final one hour simmer to amp up the smokiness. So good!

The Pork Gyros on page 223 are really flavorful and juicy. So good!

*I received a copy to explore and share my thoughts.

Need a copy of that book? I’m an Amazon affiliate. Every time you use one of my links to make a purchase, Amazon gives me a tiny percentage. Thank you!

Serial Griller

East Nashville Hot Chicken and Debris Po’Boy Recipes and cookbook review: Serial Griller #MattMoore @MattMoore #SerialGriller @SerialGriller #hmhco @hmhco I loved Matt’s book, the South’s Best Butts, so I was psyched to see he had a new book out!

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myfunweightloss · 5 years

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These cheesy spicy Mexican stuffed bell peppers come together in only 20 minutes for a low-carb, gluten-free and totally delicious weeknight meal.

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I originally shared this recipe on January 15th, 2016. I have updated some of the text today. This post contains affiliate links.

Why I Came Up with This Mexican Stuffed Pepper Recipe

Did I tell you that I am going to Mexico next month? The whole fam dam is jetting off for a week and I am trying to not get too excited too soon. I may or may not have been spending many minutes hours on Zappos mooning over breezy white cover ups and braided teal leather flip-flops. I may or may not have received these items on my doorstep yesterday afternoon and stripped down in the kitchen to try them on as soon as they came.

And I totally didn’t buy a brand new new suitcase either.

Help me. My name is Katie and I am addicted to Zappos. One day shipping! Free returns! How can you not love free returns?

When the boxes arrived, the girls were almost as excited as me. They helped me unload the new suitcase which came in a comically huge box. The girls quickly forgot all about the stuff I was un-packing (and barely noticed that I was in the kitchen in a state of undress) and proceeded to turn the box into a giggle fest filled game of hilarity. I am not sure what the premise was. I think it involved them being store owners. Didn’t they know brick and mortar is dead and Zappos is where it’s at? Sorry. Not Sorry.

Also in preparation for our trip and wearing not much more than a bikini, said breezy white cover-up and teal flip flops, I am amping up my workouts. Jase is too. (Back to back classes this morning for me and way more cardio for him) and we’ve been avoiding the evening snack fest. I’m not dieting or anything like that, since as a chronic dieter turned intuitive eater, I know that doesn’t work for me. But I am reigning it in to drop a couple holiday lbs before we go. Hopefully this strategy won’t backfire.

Basically, I’ve been steering away from excessive amounts of carby stuff at dinner (sorry rice and chicken casserole you have to wait a little longer.) I’ve been bulking up on mega veggies and lean protein and filling but homey recipes like Keto Chicken Soup. I’ve been having a slice of whole-grain toast with my egg in the morning. Eating off a small plate. All that good stuff. Nothings off limits, I’m just giving everything the “do I really want to eat this?” test before I go for it.

Do I really want to eat these Mexican Stuffed Peppers? Yes, yes I do. And they fit perfectly with this plan. They are awesome since they are low-carb, veggie forward and totally yum. And there is melted cheese so the world can continue to spin. I certainly don’t feel deprived in any way shape or form. And they have a decidedly Mexican flair that puts me in the mood for flip flops!

While I am obsessing about our Mexican trip and all things Mexican, I’ve gotta try this yummy Homemade Taco Sauce by Veggie Balance. And I will most certainly be making this low carb Mexican Chicken Salad in lettuce cups for lunches as much as humanly possible. And for snacks it’s obvi all about the guacamole with raw veggies!

How to make Low Carb Mexican Stuffed Peppers

How to Cut the Peppers

Cut the bell peppers in half right through the stem. This will give you two even sides that lay flat. They’re perfect for filling! Next using a kitchen spoon and pairing knife, scoop out the core, seeds and ribs from the inside of the pepper. Leave the stem intact though so the filling won’t fall out the sides!

Ready in only 20 minutes

It’s not magic, I just used the microwave! Take the peppers halves and set them in a microwave safe baking dish. Place them cut side down so they cook evenly. Add some water so they will steam.

To microwave veggies and trap the steam use plastic wrap, but make sure to put a layer of parchment (or wax paper works in a pinch) over the food so the plastic doesn’t touch the food.

Microwave the peppers until they’re tender. Note the times in this recipe are based on a 1200 watt microwave, so you’ll need to adjust depending on the model you have. This gives them a head start. That way, they will already be cooked when you fill them and top them with cheese they only need another minute or so to melt the cheese. I don’t know if you’ve ever had a stuffed pepper and wondered why the pepper was undercooked, but the reason is that they probably skipped this step of pre-cooking the pepper!

Make the Filling on the Stovetop

The filling for these low-carb Mexican stuffed peppers is made with ground beef, in a style that resembles taco meat. To cook it, just heat some oil in a large heavy skillet and add the beef. Break it up in the skillet as it browns the same way you would for chili or bolognese pasta sauce.

Next, add in onions for flavor and finely chopped mushrooms to add more bulk to the servings but very little calories or carbs.

Once the veggies are softened, add in the spices to bloom them in the hot pan. They’ll smell amazing!!

Then just add tomato puree to make them saucy!

Stuff the Peppers

Once the peppers are soft, and the filling is cooked, you’re ready to assemble the Low Carb Mexican Peppers.

First, carefully remove the plastic from the dish of peppers. There will be steam trapped inside, and it’s easy to get burned by it. Then tilt the water out of the pepper dish, and flip them cut side up.

Spoon the beef mixture into the peppers, dividing evenly.

Top with cheddar cheese. I like to use sharp cheddar cheese because it has the strongest cheesy flavor, so you get the most cheesy flavor per serving!

Cook the Stuffed Peppers

Now it’s time to cook the Low Carb Mexican Stuffed Peppers. So, without covering them again (which would stick to the cheese) pop the dish back into the microwave and microwave them until they are nice and soft and the cheese is completely melted. This takes about two or three minutes!

Note, they’ll be really hot when they come out of the microwave, so let them sit for a moment so you don’t burn your mouth. (You can browse on Zappos while you wait. I won’t judge.)

What to serve with Mexican Stuffed Peppers

For a low carb meal, I like to serve these Mexican Stuffed Peppers with a giant spinach salad with bacon and scallions.

For meals where carbs aren’t too much of a concern, this skillet Mexican street corn is super yummy and really fast to prepare. Or I might like to make this Mexican Bean Salad with creamy avocado dressing.

Probably the easiest thing would be to make a simple classic coleslaw or cucumber salad to serve with these stuffed peppers.

How To Reheat Stuffed Peppers

To reheat the leftover stuffed peppers place them on a microwave safe plate and reheat for about 2 minutes. They should be steaming hot and make sure they are hot all the way through by testing with a thermometer.

To reheat them in the oven place them in an ovenproof baking dish and bake loosely covered with foil for about 20 minutes at 350 degrees. They should be steaming hot.

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low carb mexican stuffed peppers

★★★★★ 5 from 4 reviews

Author: Katie Webster

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 servings

Category: entree

Method: stovetop

Cuisine: Mexican

Description

These cheesy spicy Mexican stuffed bell peppers come together in only 20 minutes for a low-carb, gluten-free and totally delicious weeknight meal.

Ingredients

3 large bell peppers, cut in half lengthwise and cored

2 teaspoons coconut oil or avocado oil

1 pound grass fed beef

1 cup chopped red onion

1 cup chopped white or crimini mushrooms

1 tablespoon ground cumin

1 tablespoon chili powder

½ teaspoon ground chipotle chili

½ teaspoon salt

¼ teaspoon cinnamon

½ cup canned tomato puree

4 ounces shredded sharp cheddar cheese

chopped fresh cilantro leaves for garnish, optional

Instructions

Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.

Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about 5 minutes. Add onion and mushrooms and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 4 to 6 minutes. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.

Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm with cilantro on top if desired.

Notes

Microwave Tip: This recipe was tested in a 1200 watt microwave. Adjust cooking times depending on your microwave oven.

Once the peppers have been steamed, carefully remove the plastic from the dish of peppers. There will be steam trapped inside, and it’s easy to get burned by it.

Nutrition

Serving Size: 1 stuffed pepper half

Calories: 247

Sodium: 402

Fat: 15

Saturated Fat: 8

Carbohydrates: 9

Fiber: 4

Protein: 22

Keywords: low carb,stuffed peppers,keto,high protein,beef recipe

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

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20 Minute Low Carb Turkey and Peppers

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from https://www.healthyseasonalrecipes.com/low-carb-mexican-stuffed-peppers/

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garagetoilet89-blog · 5 years

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Authentic Teriyaki Chicken

Lately, I’ve been seeing a lot of recipes claiming to be “authentic” chicken teriyaki yet many of them seem to miss the whole point of the dish. So here it is, the definitive chicken teriyaki recipe written by a Japanese guy.

What is Chicken Teriyaki?

This may sound like an obvious question, but to understand what Teriyaki chicken (照り焼きチキン) is about, it helps to know what the name means. Teri (照り) is Japanese for shiny or lustrous while yaki means grilled or griddled (I’ll explain more about this later). Translated literally, the name means “shiny grilled chicken”, and it refers to the clear lacquer-like glaze that’s created when the sugars in the teriyaki sauce caramelize.

The History of Teriyaki

Although the name “Teriyaki” is relatively recent nomenclature, the practice of cooking meat and fish in a mixture of soy sauce and sugar has been around for hundreds of years, going by names such as Amakarayaki (甘辛焼き, sweet and salty grilled) Kannroni (甘露煮, literally simmered in sweet nectar), and Yamatoni (大和煮, simmered Yamato-style).

Authentic Teriyaki Sauce

Like most Japanese sauces, teriyaki sauce is a simple concoction and includes just three ingredients. That’s why I’m always a little baffled when people pay a premium to buy teriyaki sauce when it’s so easy to make at home. So here it is, the only teriyaki recipe you’ll ever need, that includes equal parts of the following three ingredients:

Soy Sauce – This is the most obvious ingredient and is what gives teriyaki sauce its coffee black color and savory taste. There’s no need to get fancy here, but just be sure you’re using Japanese soy sauce. I have a whole collection of wonderful soy sauces from other countries, but they all have a different taste and salinity and are not suitable for making Teriyaki.

Sugar – The sugar is what balances out the saltiness of soy sauce, giving teriyaki sauce its divine balance of sweet and savory. As the liquid reduces, the sugar caramelizes, imbuing the sauce with its trademark flavor while also thickening it. This allows the sauce to glaze whatever food you put it on in a shiny shellac of flavor.I like using evaporated cane juice (a.k.a. raw sugar) because it contributes a bit more flavor to the sauce, but plain old white sugar will work too. If you want to get an even shinier teriyaki chicken, try replacing some of the sugar with rice maltose. It’s a type of liquid sugar that’s made by saccharifying the starches in rice. It’s extremely viscous (like cold honey) and shines like an amorphous crystal ball. For this recipe I’ve left it out to keep it simple, but if you can get your hands on it, it’s definitely worth using.

Sake – Sake, is an alcoholic beverage made from rice by first saccharifying the starches in rice using koji, a type of filamentous fungus. The sugars are then fermented into alcohol by yeast. The reason for adding the sake isn’t for the alcohol, but for the amino acids produced during fermentation. These amino acids stimulate the umami taste receptors in your mouth giving the teriyaki sauce its lip-smacking savory taste (without adding any MSG).When choosing sake, you don’t need to use anything expensive, but please don’t use “cooking sake”. Although it may sound counterintuitive, cooking wines (yes this applies to grape based wines too) are made with very low-quality alcohol and are loaded with salt, flavorings, and other additives that will throw off the recipe.

It’s also worth noting that the alcohol in the sake (as well as the soy sauce… yes soy sauce naturally contains some alcohol) will burn off as you reduce the sauce, so it’s safe for kids to eat. If you have other reasons for not wanting to use sake, you can substitute water. It obviously won’t taste the same, but there are no good non-alcoholic alternatives (no, rice wine vinegar is not a good alternative… see my explanation below).

I know there are probably a few of you asking “What about mirin?”. Mirin is a sweet alcoholic beverage made in a similar fashion to sake and then aged. It’s traditionally added to teriyaki sauce to boost the umami and shine in the sauce. The problem is that real mirin is hard to find, even in Japan. Most “mirin” is just grain alcohol with corn syrup, colorings, and flavorings. That’s why I prefer making the sauce with real brewed sake and sugar.

Don’t use these in Teriyaki Sauce

Most teriyaki sauce recipes include a lot more than 3 ingredients. Here are a few examples and why I don’t recommend using them.

Garlic, Ginger, Scallions – All of these things add particulate matter to your sauce. If you must embellish your teriyaki sauce with an aromatic, you can grate and strain these ingredients through a sieve to extract their juice. This will allow you to add the flavor without blunting the sheen of the sauce. Another idea is to simply garnish your finished chicken teriyaki with grated ginger or chopped scallions.

Sesame seeds or oil – You’re welcome to garnish your teriyaki with toasted sesame seeds at the end, but adding sesame oil to teriyaki sauce makes it a different dish.

Vinegar – recently I’ve seen some recipes suggesting you can replace the sake in teriyaki sauce with vinegar. While rice vinegar can be made from sake (just as red wine vinegar can be made from wine), it undergoes chemical changes in the fermentation process, and the two taste nothing alike. If you really want to add rice vinegar to your sauce, there’s a delicious Filipino dish called Chicken Adobo.

Starch – Teriyaki sauce gets its thickness from the sugars in the sauce being reduced and caramelized. If you’re getting the proper level of caramelization in your sauce, there’s no need to add a thickener.

Juices – I occasionally see a teriyaki recipe that includes pineapple or apple juice. I’m not sure if this is due to some misguided notion that fruit juice is healthier than sugar or if the creator enjoys the taste of the fruit in the sauce, but teriyaki sauce does not traditionally include juice. That being said, as long as the juice is filtered and doesn’t include any pulp, you can still get a good teri from your sauce by adding juice. Another idea is that you can also just cut up some fresh fruit and toss it in at the end as you caramelize the sauce.

Bottled Teriyaki Sauce

I usually mix the ingredients for the sauce straight into the pan, but if you want to save even more time, you can premix a large quantity of soy sauce, sugar, and sake in equal parts and stir it until the sugar is dissolved (heat it if need be). Then you can put your homemade teriyaki sauce in a glass bottle and store it in the fridge where it will keep for months.

Cut of Chicken for Teriyaki

The traditional cut of chicken for teriyaki is boneless skin-on chicken legs (both the thigh and the drumstick). If you can’t find whole legs where you are, skin-on chicken thighs will work just fine.

When made properly, the fat renders out and the skin crisps, while keeping the meat tender and moist. If you really hate having skin on your chicken, you can remove it after you’ve browned the chicken, but before you add the sauce.

As for chicken breasts, it’s worth mentioning that teriyaki chicken is not traditionally made with white meat. That being said, if you prefer it, then there’s nothing wrong with using it. Just be aware that breast meat is much leaner than thigh meat, which makes it susceptible to drying out. My recommendation would be to pan-fry it until it’s just barely cooked through and then transfer it to a plate while you caramelize the sauce. Once the sauce is nice and thick, you can add the breast back in to glaze it.

Salt the Chicken

To get the most flavor into your teriyaki chicken, it’s important to get it nice and brown on the outside. In order to do this, you have to get rid of the moisture on the surface of the chicken before it will brown. Normally this would involve frying the chicken until the surface moisture has evaporated, but doing this will render the meat overcooked and dry. To get around this, I like to lightly salt the chicken, before pan-frying it. This coaxes out any excess moisture from the surface, and then you can use paper towels to remove the liquid, along with the salt before frying it.

Grilled vs Pan-Fried Teriyaki

Yaki is usually translated as “grilled”, but it can also mean pan-fried (like on a griddle). I prefer making teriyaki in a pan as it gives more consistent results and is less work than grilling. The method is simple; once the chicken is salted and patted dry, it’s placed skin-side down into a cold non-stick pan. There’s no need to add any oil since the skin will render out plenty of fat. The chicken is cooked slowly over medium heat until the skin side is crisp and browned. Then it’s flipped over to cook the meat through. Once the meat is cooked, you just need to drain off the fat and wipe out the pan before adding the ingredients for the sauce. Then the chicken is flipped over repeatedly to build up a nice shiny glaze. By the time it’s done, most of the sauce should be on the chicken, and anything remaining in the pan should be about the thickness of honey.

If you do decide to grill your teriyaki chicken, here are a few tips. Combine the ingredients for the teriyaki sauce in a small pan and boil until thick and bubbly. For the chicken, follow the salting step and pat the chicken dry. Brush some neutral oil onto the chicken; this will help prevent the chicken from sticking to the grill. Grill the chicken until it’s almost completely cooked through and then brush the reduced teriyaki glaze on the chicken. You can flip the chicken over and reglaze a few times to get a beautiful glossy finish.

Beef, Pork, Salmon and Tofu Teriyaki

As you may have guessed, you can use this teriyaki sauce recipe and method to make anything from beef teriyaki to salmon teriyaki. You’ll need to adjust cooking times depending on the type and thickness of the protein you choose. Just cook it until it’s a little shy of your desired doneness. Then you just add the ingredients for the sauce and caramelize them around the food, flipping it until it’s glazed in a shiny layer of sauce.

How to Make Chicken Teriyaki

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Source: https://norecipes.com/best-chicken-teriyaki-recipe

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miameimei-blog · 5 years

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Carbohydrates and Added Sugars

Have you ever had questions about a diet? Is it good for your health? Currently, there are increasing trends in low carbohydrate eating and sugar reduction for weight loss and health, is it really true? This article will help you to know more information that you are wondering about.

As we all know, Carbohydrates are one of three multivitamins (nutrients that form a large part of our diet) in food - the other two are fat and protein. Rarely does a food contain only one nutrient, most of which are combinations of carbohydrates, fats and proteins with varying amounts. There are three different types of carbohydrates found in foods: sugar, starch and fibre. Natural sugar is available in some foods, including fruit, honey, fruit juice, milk (lactose) and vegetables. Starch, made up of many sugar-linked units, is found in foods of plant origin. Foods high in starch, such as bread, rice, potatoes and pasta, provide a slow and steady release of energy throughout the day.

So the difference between high carbohydrate foods and added sugar is while carbohydrates provide natural sugars, these sugars come with many other nutrients, such as fibre, vitamins and minerals, artificial sugars from added sugar foods is not healthy food. Whether it is jaggery or honey and corn syrup, these sweeteners also enter the body the same, just that they affect the body a little differently. For example, sucrose is broken down into fructose and glucose before being absorbed into the bloodstream and causing blood sugar levels to rise. And fructose does not enter the blood like glucose, it goes to the liver and is used first, so it does not increase blood sugar, but when excess calories and fructose, it can be converted into triglycerides, which may be worse than glucose. The sweetens that more popular I know is refined sugar. Refined sugar is the final product of processing and refining sugarcane or sugar beets. Fully refined sugar is just sugar, no vitamins or minerals which are beneficial to health.

The fact is that the sweetness of the sugar makes people hard to resist. Sugar is not only an ingredient that appears in many daily foods and drinks but also plays an important role in the body's metabolism. However, eating too much sugar every day is a major threat to health and the cause of many dangerous diseases.

One of the first effects of eating too much sugar in your body is gaining weight. With so many sugary drinks and other products, people (especially children) are more likely to be obese. According to one study, high sugar levels are associated with childhood obesity. In fact, the calories in this sweetener inhibit fat burning cells and increase insulin levels, causing body metabolic disorders leading to weight gain. In addition, sugar also has the ability to increase gherkin - a hormone that causes hunger. Therefore, you will eat more, mainly carbohydrate-rich foods that lead to fat accumulation in the abdomen. This will lead to a risk of diabetes and heart disease.

Secondly, it might be harmful to the brain. According to a study by scientists at UCLA Medical University (USA), the body consumes a high amount of fructose, which actually affects and slows down brain activity, hindering memory. Moreover, high fructose levels can lead to insulin resistance, which regulates the function of nerves in the brain. If brain cells become resistant to insulin, the ability to think clearly and handle, control thoughts and emotions can affect. Researchers also found that fatty acids (omega-3) can counteract this effect. Fatty acids are found in salmon and walnuts. Can offset some of the negative effects of sugar on the brain. The harmful effects of sugar that you do not know Reduce the ability to absorb nutrients, make your body tired People who eat a lot of sugar have the ability to absorb essential nutrients very low, especially vitamins A and C, B12, calcium, phosphorus, magnesium and iron. This causes bad effects on the body's immune function, increasing the risk of heart disease, obesity and diabetes causing cancer. Sugar also causes hyperglycemia, which causes weakness and fatigue in the body. A high sugar diet often leads to a lack of chromium.

All nutrients need an adequate amount for the body; if too much carbohydrate is loaded into the body, it can also be harmful. Overeating carb in the diet can lead to weight gain, obesity and diabetes. Therefore, many people choose to abstain from carb completely from their diet. However, the truth is that not all carbohydrates are the same. Science is growing in evidence: Whole grains are an essential ingredient in a healthy diet.

Whole grains are a type of cereal that only remove rice husks outside grain and retain the entire interior of the grain. Therefore, the Whole grain will keep all of the nutrients contained in each grain, while processed grains such as white rice, white wheat, and white flour are not available.

Structure of a whole grain consists of three main parts:

- Bran: It is the shell around the grain. They work to protect the grain and contain a lot of fibre, essential vitamins and minerals, which are beneficial to the health of people.

- Endosperm: The main component of cereal grains. The endosperm contains a lot of starch, protein, some vitamins and minerals.

- Embryos: Embryos are the innermost core of cereal grains. It is the most nutritious part in the grain, including antioxidant compounds, vitamins E, B1, B5, D1, and fats.

Kinds of whole grains

A whole grain consists of many different ingredients and varieties, including:

- Whole barley and whole grain rye, buckwheat, coarse wheat

- Legumes: Soybeans, green beans, black beans with green kernels, red beans

- Types of corn: Whole grain corn

- Whole grains, millet, Quinoa seeds, black sesame

Uses of whole grains

The whole grain contains many nutrients, many different ingredients and all are incredibly beneficial to the people health. They work both to provide moderate energy and to help prevent cardiovascular disease, cancer and intestinal health.

- Preventing cardiovascular disease: Scientific studies show that the use of whole grains replacing conventional cereals will help people to prevent cardiovascular diseases. Because the main ingredients in Whole grain contain soluble fibre, beta-glucans to reduce blood cholesterol and reduce the risk of cardiovascular diseases.

- Support the digestive system and help lose weight safely and effectively: Whole grain helps strengthen the immune system, supports the digestive system, prevents constipation and enhances the absorption of nutrients. Also, it reduces the absorption of starch, has the effect of reducing appetite and suitable for people who are on a diet to lose weight safely and naturally.

- Good for the fetus: Pregnant women who use whole grains will be very helpful because it prevents congenital disabilities while providing nutrients to help the baby be born healthier and smarter.

- Reducing the possibility of cancer, supporting diabetes treatment: A sensible diet from whole grain will be able to reduce the risk of cancer. It also has the effect of helping people with diabetes to treat this disease.

There is some food I found in my house and grocery store:

Food with sugar added

This is Chocolate Cookie Rings. It has a lot of ingredients, including three elements that are sugar or related to sugar that I found on the label. These are sugar, glucose solids, and maltodextrin.

Whole Wheat Loaf

Whole Grain Fettuccine

Today, I will introduce to you an easy-to-eat dish suitable for both lunch and dinner and also has many healthy nutrients.

Whole-Grain Wheat Linguine with Meatball and Tomato Sauce

Ingredients

Ground Regular Pork 1lb

Ground Lean Beef 1lb

Tomato 3ea

Mushroom 1pack

Parsley 1cluster

Catelli Whole Grain Wheat 100% Linguine 1 box

Red wine 2 tbsp

Put pre-cut food in the plate

Put the linguine to the water with some oil and bring to boil. Boiling the noodle with oil will help remove noodles without sticking together.

Meanwhile, add the cut tomatoes to the pan and stir until it becomes a sauce

Mix the ground pork and beef together, marinate with chicken broth mix powder, fish sauce and pepper. Meatballing and deep frying slightly.

Stir the cut mushrooms in a pan over the heat and remove them to drain

When the noodle is boiling, put some salt to the pot. Let continue boiling for 5 more minutes and remove the noodle to drain. Do not need to soak with cold water.

Put chicken broth mix powder, ketchup and sugar to the tomato sauce. If you like spicy like me, you can put a little sriracha. Then, add the meatballs to the sauce and cook for 10 minutes. Turn off the heat then add the mushrooms.

Take the noodles to a plate, add 5-6 meatballs on top and then pour the sauce. Ta-da, we have a very delicious dish with high nutritional content for health.

Thank you for your reading and have a night day 🥰

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paleorecipecookbook · 7 years

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Paleo Cooking 101: How to Cook Meat Like a Pro

Eating healthy can be wildly difficult when walking through a world of processed and refined foods. Paleo eaters are all about living and sourcing their food as close to Mother Earth as possible. In this modern world, it can be quite the task to eat this way!

It can be difficult for anyone who isn’t comfortable in the kitchen to find ways to get enough protein into their daily grind, but with a few basic skills, you can become as comfortable and proficient in the kitchen as expert Paleo cookers. Here’s a breakdown of what you need to know.

Get Comfortable in the Kitchen

A favorite go-to snack is fruit. Just grab a peach and go, right? Delicious and easy. There are not as many grab-n-go protein sources as naturally occurring as fruit that literally grows on trees.

Leaps and bounds are being made with on-the-go Paleo snacks and meals, but we all know that when you are following a diet that clashes with the standard American one (aka S.A.D. and yeah—it is!), you must arm yourself with a few cooking techniques if you don’t want to only be eating handfuls of nuts and jerky day in and day out. Getting yourself in the kitchen is a surefire way to have quality control over your meals and getting that protein in!

The kicker is that unless you cook full time, you are most likely too busy doing your thing to then come home and labor over the stove. Eating Paleo in this S.A.D. world means you also need to be your own full-time personal chef, and that’s a dealbreaker for many. Finding the time to cook can be super tough but if you are Paleo, or have recently made the switch, there is no way around it: the kitchen must be your new stomping ground, your safe haven, and yes, even your peaceful retreat.

With the right tools and knowledge, it’s totally possible to find a way to love cooking clean, delicious, Paleo meals for yourself. The biggest hurdle for most when digging deep to find their inner-chef-selves, is meat preparation. Between what cuts to buy, how to season, what to put in the marinade, and then the actual cooking, there is a lot going on and so many decisions to make.

Basic Cooking Skills

Getting a few cooking methods under your belt, and understanding the way that certain ingredients act, will empower you to make more efficient meals and more interesting choices in the kitchen. Arming yourself with some basic cooking 101 will enable you to create clean and delicious meals at home with ease, and eventually, some creativity!

Recipes are fantastic, yet they don’t leave you too much room for you to freestyle. Learning cooking methods is where the power lies. A little knowledge can be a game-changer and up your confidence in the kitchen.

So yes, cooking can be intimidating. Which is sort of hilarious because food and shelter used to be pretty much the only things humans had to do! But fear not, even in a modern world, we can relearn the basic skills of preparing meats and proteins.

Here are some of my favorite ways to prepare proteins, and hopefully get your creative juices flowing in the meat department!

Eggs

Perhaps one of the most basic Paleo foods, it’s easy to fall into a rut with these. Learning multiple ways to properly prepare eggs can add instant variety to your Paleo diet.

Soft Scrambled Eggs

A good soft scramble is like gold in my house! No more overcooked eggs for you. Amazingly, most people overcook their eggs, and when the proper cooking technique is learned, eggs can become quite a delightful favorite.

Use a cast iron skillet. It distributes heat more evenly, and that’s good! I also love my Green Pans, which are nice and heavy and also distribute heat well.

Get that fat hot first. Over medium high heat, melt your butter, coconut oil, avocado oil, or whichever high-smoke point fat of choice you like, before adding your eggs.

Scramble less. Using a heat safe spatula, gently stir and fold, but not too much. Just a few turns of egg around your pan, and you’re good. Let em’ be!

Cook less. Once you pour your eggs in your hot pan, turn off the heat after a few seconds. Let the residual heat slowly cook your eggs.

Poached Eggs

To me, perfectly poached eggs are the most elegant of egg preparations. Don’t be intimidated by the title—poaching an egg is actually quite simple.

Add apple cider vinegar to simmering water to help coagulate the egg white which creates a tidier little poach.

Using a whisk, create a cyclone before pouring your egg into the simmering water. The swirling water will wrap the egg white around the yolk without too much fuss. This is known as the whirlpool method.

Crack your eggs separately and one at a time. Crack your egg in a little bowl before sliding it into the simmering water. Helps with the peril that is a shattered eggshell and the eventual hunt to find it. Pouring your egg in, rather than cracking it over your simmering pot of water, also helps with accuracy.

Frittatas

Frittatas are the way to go if you are serving a small army of Paleo humans, plus, they’re just so convenient.

Crack your eggs separately and one at a time.

Crack your eggs in a separate bowl. When you eat free-range, pastured eggs, sometimes directly from your own chickens and ducks or someone else’s healthy birds, you may be prone to getting a bad one here and again. Real food goes bad sometimes, because it is real and not treated. But you don’t want one bad egg to ruin your whole dish.

Use an oven safe pan that distributes heat evenly, like a cast iron skillet or green pan, but with a metal handle so you can not only cook stove top, you can also stick it in the oven.

Sauté your veggies slightly and pour your beaten eggs over the sauté. After a few seconds, turn off your stovetop and place the entire pan in a preheated oven. Your frittata will cook just enough on the bottom, and will finish evenly and with a nice browned top!

Pork

The other white meat! There are a lot of cuts to choose from, and bacon is always a crowd pleaser in the Paleo world. But learning to use the other cuts of pork will step up your Paleo protein game. Here are some preparations that I like, as well as some tricks for you to get your cook on.

Tenderloins

One of the more common preparations, tenderloins are versatile and quick to prepare.

Use a marinade. Tenderloins are, it may not surprise you, tender! They take on marinades super well. Marinate for an hour in the fridge before cooking.

Make your own marinade. Oil+Acid+Seasonings are the general components for the making of a marinade.

The tastiest marinades have quite a bit of vinegar or acid to them; using apple cider vinegar or fresh squeezed orange or lime juice is truly delicious.

Be aware that when using an acid-forward marinade you only need to marinate for one but no more than two hours to avoid denaturing the protein and curing your tenderloin before cooking. You will want to make about ½ cup marinade per pound of tenderloin. Err on the side of making more marinade since cooking down leftover marinade to make a reduction will be delicious as a pour over sauce!

Sear then roast. After you marinate, sear your tenderloin on the stovetop quickly on all sides to develop a bit of color. After a nice brown caramelization occurs, finish cooking in a preheated 400ºF oven. Line a baking pan with parchment paper and roast your meat until a meat thermometer reads 150ºF as an internal temp.

Always rest. Let your meat rest about 10-15 minutes before slicing. This goes for all meat. This helps keep your tenderloin juicy and moist. Slicing too early will allow all those tasty juices to escape!

Pork Chops

All chops are not created equal. Just as there are different cuts of beef for steaks, there are different cuts of pork chops, too. They taste and cook differently. Ask your butcher for tips on the best cuts of pork chops for your intended cooking method. Here are some general tips and methods for pork chops.

Brine. To brine is to make a saltwater bath for your meat. This results in a tastier and more tender texture. Your brining liquid can be as simple or as complex as you’d like. Start with a one to twelve ratio of salt to water (something like ¼ cup salt to 3 cups water) and from there feel free to add peppercorns, bay leaf, cinnamon, chili, etc. Simmer your brine until salt has dissolved, cool completely, and pour over your chops. Let brine for two to four hours. Rinse and pat dry. Now you are ready to cook!

Stuffed chops. Loin chops taste amazing when stuffed. Use a paring knife to create a little pocket in the center of your chop. Stuff with chopped apple, apricots, or even red grapes! Sear stovetop to brown and to trap those juices in, and then finish in the oven.

Dry well, sear well. Meat sears best when dry. Unless there is sugar content, like orange juice from a marinade, you can’t expect much color from a sear unless you have dried your cut of meat. Color is where the flavor is, so make sure to get a good sear on.

Bacon

Bacon is the salty goodness that non-Paleo eaters still believe is bad for you. But if it’s bad, we don’t want to be good!

Stovetop: Lay your bacon into a cold skillet, add only enough water to just cover the bottom of your pan, then turn on the heat. This helps with even cooking, and even eliminate some splatter.

Baking: Start roasting your bacon in the oven! Lining a sheet pan with parchment paper and laying out your slices not only allows you to prepare more strips at once, but this way all of your slices will cook up more evenly. Plus, no splatter!

Once your bacon is done cooking, save the leftover fat in a jar. Cooking your veggies in a little bacon fat imparts delicious flavor. Try sauteing Brussels sprouts or mushrooms on the stovetop in a little of your leftover bacon grease.

Beef

Grass-fed beef is higher in all the good B vitamins and minerals and lower overall in fat. It has more omega-3 fatty acids than conventional beef, too. So, go grass-fed! Here are the basics of cooking beef to perfection.

Steaks

People pay top dollar for perfectly cooked steaks in restaurants, but you can learn to prepare five star steaks at home.

Do not overcook. Hot and quick is your mantra when preparing grass-fed steaks. In comparison to conventionally treated beef, grass-fed cooks about 30 percent quicker and will continue to cook a bit after you remove your steak from the pan, oven, or grill. So be hot and ready to cook your beef steaks quickly!

Do a ‘quick-age’ on your steaks. Salt your steak and let sit for about 20 minutes. This will break down connective tissues and create a more tender result for your dining pleasures. You may notice a bit of a weeping. Simply pat dry before cooking.

Ground Beef

A good burger is worth it’s weight in gold, right? Nothing is more classic, but you definitely want the get the right cook on, whether it’s burgers, meatballs, or a classic meatloaf.

Keep it moist. When using ground grass-fed beef, you want to be sure to impart as much moisture as you can.

Use coconut aminos, a little mustard, homemade applesauce, grated carrot and onion, and a touch of grade B maple syrup to add moisture.

Form into the desired dish and make yourself some delicious burgers, meatballs, or meatloaf!

Beef Roast

Roasts are a great lazy-Sunday meal as they take relatively little effort and cook while you’re doing other things. Anything that you can set-and-forget is great for anyone who doesn’t want a ton of prep time.

Preheat your oven to 450°F. Season your roast with preferred spices, salt, and pepper.

Get a good sear on your roast by adding to a preheated hot skillet and browning on all sides.

Add root veggies to your roast pan and cover with stock, bone broth, or water. Cover tightly.

Put your covered roast in the oven for 30-45 minutes, then reduce heat to 325°F and continue to cook for four to seven hours. The more time, the better! Even 30 extra minutes will make all the difference in a fall-apart roast. Slow and low is the key.

Beef Bone Broth

Bone broth is a gut-nourishing food that can be consumed by itself or added to soups and stews and other dishes. Making your own is a great way to save time and money.

Roast beef bones on a baking sheet at 350°F for 20-30 minutes.

Add beef bones, herbs, and spices (such as peppercorns, fennel, oregano, and thyme) to a large stockpot. Fill with water until bones are covered, with an additional inch of water.

Bring to a boil and then reduce to a simmer for 8 to 24 hours. Skim the film off the top every 2-3 hours.

Strain the broth and store in mason jars in the fridge for up to 2 days, or freeze leftovers.

Lamb

Lamb is amazing because it is rich, meaty, and smooth with robust flavor. Lamb can be an acquired taste, but really, it’s all in the preparation.

Lamb Chops

A classic lamb preparation, you’ll want to find these in a nice thick cut for super juicy results.

No matter the chop, be it loin or rib, choose a thick cut, up to about 1 ½ inches is ideal.

Adding a good amount of fat and salt will ensure that your lamb is tender. Trim away any hard, extraneous pieces of fat, but leave the internal marbling intact and the chop whole.

Lamb chops are best when cooked to medium or even a touch medium-rare. Cook over moderate heat until about 10°F from the desired internal temperature (160°F for medium), and then finish over high heat to get a yummy crispy finish.

You can get a good cook on a lamb on a grill utilizing cold versus hot spots, or you can go from oven to stovetop.

Rack of Lamb

The show-stopper of the lamb world, this dish looks supremely gourmet and pro.

Slow cook the rack of lamb in a roasting pan in the oven heated to 200-250°F. Check internal temperature and remove from oven when desired temperature is reached (160°F for medium).

Sear the rack on a pre-heated stovetop pan over high heat to achieve a decadent crispy crust.

Chicken

The favorite white meat, chicken is a staple on Paleo diets because it tends to be the most affordable. It can also dry out quickly, so to get a pro cook on your chicken, follow these tips.

Roast Chicken

Roasting a whole chicken is the ultimate, but it can also be immensely intimidating. Whole chickens are convenient since you can eat once for dinner, again pulled, and then roast the bones and make your own bone broth or stock. Aside from that, it is simple, cozy and even elegant when you need it to be.

Be sure your chicken is patted very dry.

Rub coconut oil all over and in all the crevices of your bird.

Salt and pepper fiercely.

Optional but tasty: stuff the cavity with herbs, citrus, fennel, apples, onions—you can get really creative here. Be sure to salt the cavity as well.

Fried Chicken

If you’re jonesing for crispy fried chicken, there’s a Paleo way to do that!

Make a dredge with coconut flour, dried or shredded coconut, paprika, dried mustard, and salt.

Dip chicken tenders or sliced breast in dredge then into egg wash (one egg beaten with a squeeze of lemon), then back into dredge.

Semi-fry on the stovetop in a high heat oil, like coconut or avocado. Boom! Healthier fried chicken! It is crispy and delicious, and very kid-friendly as well.

Tender Chicken

Making white breast meat tender can be tricky, but it’s completely possible if you add an extra step. While some may balk at adding more cooking time, the juicy, perfect results will be more than worth the effort.

Thoroughly pound the chicken by placing the breast between plastic wrap, cover with a dishtowel, and then pound the chicken flat with a meat tenderizer or rolling pin.

Pound until about ¼ inch thick, add salt and pepper, and then sear stovetop until cooked all of the way through. The texture is fantastic and versatile. Sauce it, slice it, dice it—it will all be tender.

Bone-In Chicken

If you want the juiciest cuts of chicken, opting for cuts that still have the bones in will result in a result that is moist and delicious.

Chicken thighs and breasts can both be purchased with the bone in.

Boneless cuts are more expensive, so this is a budget-saving tip!

Cooking times may be longer with bones in, but use a meat thermometer to determine when the chicken is done. It needs to reach 165ºF.

Bone-in chicken has a smoother and more rich texture, so it’s well worth the extra effort.

Bone Broth

It’s not that hard to make your own delicious stock. Many store bought versions have MSG and other chemicals or additives, so you’ll not only spend less, but you’ll get more nutritional value.

Request chicken feet from your butcher if you aren’t raising chickens or don’t have another source.

Roast the feet along with the rest of your bones for about 30 minutes or so, add to a large stock pot, and cover with water.

Add chopped onion, carrots, celery, shiitake stems, and if you want to really get creative, kombu and astragalus root as well. Most importantly, a very healthy splash of raw apple cider vinegar.

Simmer for 12-24 hours, adding garlic and herbs during the last two hours of simmering.

Periodically skim the foam that rises to the top of your broth and discard, these are impurities and make your broth quite bitter.

Strain off the broth and use to sip, add to soups, or use as a flavorful cooking liquid instead of using water or store-bought stocks.

Turkey

Whether it’s Thanksgiving or not, learning how to cook turkey properly will always yield richer, juicier results.

Whole Bird

Many people find roasting a whole turkey bit pretty daunting. The fear of it drying out can be intense!

Spatchcock the whole bird, or ask your butcher to do it for you. A spatchcocked bird roasts wonderfully. It will turn out evenly, browned and moist. It’s a crowd pleaser when roasting a whole bird.

You can also braise your whole turkey. Tent a whole bird with foil to create the braising effect. Fill your roaster pan with flavorful liquid first, tent, and braise for four to six hours in the oven, or more if your bird is huge. Watch the meat fall off the bone! This kind of turkey will be moist and super tasty to make all of your turkey salad, chili, wraps, and snack dreams come true.

Turkey Meatballs

Unlike traditional turkey roasts, when you make something like meatballs you have more control over the moisture content.

Add chopped onions and garlic, pureed butternut, acorn or kabocha squash, along with unsweetened tomato ketchup, mustards, coconut aminos, etc. to ground turkey before rolling into shape. This will keep your meatball moist and add tons of flavor.

Experiment with adding superfoods like hemp and chia seeds for an added nutrition boost!

Seafood

Fish and seafood are an important part of a healthy Paleo diet. Fish tastes best when it is prepared simply.

Fish Filets

Perhaps the most common way to eat seafood, fish filets are simple and delicious. Purchasing a whole fish or a large filet that you cut down into smaller portions can save you a significant amount of money.

Invest in a good, sharp fish knife or dedicate a set of tweezers for plucking out pin bones.

Use a big plastic cutting board for handling whole or large cuts of fish. If you don’t want to deal with the skin, ask your seafood counter to remove it for you.

Cut filets into your desired portion sizes.

Heat your preferred cooking fat in a pan and then sear the filet on each side for three minutes, or until the filet flakes apart easily with a fork.

En Papillote

It sounds fancy, but really it is just fish atop some veggies in a parchment paper. It yields a delicious, one-dish meal that will quickly become a favorite.

Start with a square of parchment. On one side lay down some batons of zucchini, carrot, or sliced brussel sprouts.

Salt your sliced veggies and drizzle with a touch of avocado or coconut oil.

Next, place a few ounces of a filet (salmon, halibut, whatever your pleasure may be) atop your veggies.

Add a touch more salt and a slice of lemon along with some herbage.

Fold the other half of parchment over and tightly roll all of the edges together to create a pouch.

Place onto a sheet pan and bake in a preheated oven at 350ºF for about 10-15 minutes. Serve and enjoy!

Fish Cakes

A great way to prepare unfussy fish dishes are to make fish scraps into patties.

Add a rough chop of raw fish to a food processor, along with some onion, garlic, lime, cilantro, and salt.

Pulse until just incorporated, and working about ¼ cup of your fish cake mix at a time, form into a patty.

Place in the fridge between parchment paper and chill overnight to help the patties maintain their shape during cooking.

These are best cooked stove top, in a skillet. Add some coconut oil and get the fat hot first. Add patties and sear on each side for about three minutes.

Change up the flavor profiles. Capers and lemon or curry paste with basil and mint, you can really get creative here, with endless possibilities.

Game Meat and Offal

If you are willing to explore, you might just surprise yourself! While new Paleo eaters can be turned off to game meats or offal (organs), these are highly nutritious options that actually don’t taste as “weird” as most expect.

Duck

Duck breasts are a great way to break into the pheasant and waterfowl market. They have a poultry-like taste and produce a delicious fat that can be used for roasting vegetables or other dishes!

Choose a breast that has a nice healthy fat cap on the top.

After rinsing, pat your duck breast very dry and score the top with a sharp knife. Salt the fat layer well.

Let your pan heat up before cooking. Over medium-low heat, cook your breast fat side down, slowly rendering the skin.

Pour off the fat (save for later use) as you go.

Once the skin is rendered, completely golden and crispy, flip the duck breast and finish cooking from the other side.

Serve with sweet potato fries or any other favorite Paleo side dish!

Rabbit

If you come across some rabbit meat, ask your butcher to grind for you. Rabbit makes lovely ragout and a fantastic meatball!

Brown your ground rabbit and add onion, red bell pepper, garlic, tomatoes, and some unsweetened tomato paste.

Once you have sautéed for about 15 minutes or so, take some of the tomatoes and blend with a little bone broth or water. Add back to pan.

Simmer for 45 minutes or so. Season well and use as a sauce over zucchini noodles!

Chicken Liver

Perhaps the most daunting of offals, liver gets a bad reputation for being only food that your grandmother would eat. Chicken livers have the most delicate flavor of all livers, and taste similar to ground beef, with a smoother texture.

Saute chicken livers with onions, cherries, apples, quince, currant, and aromatic spices.

Blend in a food processor with butter or ghee, and you have yourself a homemade pate!

Elk, Bison, and Deer

Start by adding game meat to dishes like stews and chili. One pot meals tend to have a lot of room for other flavors, lots of veggies, and are usually fairly forgiving when it comes to experimenting with recipes!

If the flavor of game is too much for you, try trimming away any excess fat or brining.

You can also pair with ground beef, turkey, or chicken in a chili dish to temper the game flavor and provide the comfort of an expected meat.

Start with a basic chili or stew, like this bison chili.

Bottom Line

Even if you’re not a professional chef, you can learn to prep and cook meat in delicious ways that will tantalize your palate and take your Paleo diet to the next level.

P.S. If you want access to the best recipes, organized each week in meal plans with complete shopping lists and prep notes, check out a free trial to our Paleo meal plan.

The post Paleo Cooking 101: How to Cook Meat Like a Pro appeared first on Paleo Plan.

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#paleo #recipe #food #delicious #healthy #yum #diet

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fyeahmoonstar · 5 years

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How to Make Homemade Barbecue Sauce Recipes

This recipe is among my favorites and is fairly simple to prepare. It is not only healthy but it is one of the most delicious dinners I have ever prepared. This very first Thai BBQ chicken recipe will offer you a notion of all the various items that produce your own barbeque sauce liven up the dinner table.

His sauce has a special coffee flavor because it includes a shot of espresso. The BBQ sauce is just one of those topics which people can come to be really, really passionate about. This low-carb BBQ sauce is all the above. Just don't use the sauce which you've marinated the chicken in overnight.

Barbecue sauces aren't continually red-colored. In reality, Harra sauce may easily be employed with different proteins and a few vegetables. 1 thing to bear in mind, if you're making a savory sauce, do not add added salt until the end. A reduction sauce isn't a gravy. There are basic measures to making a timeless reduction sauce and there are invariably a few easy steps.

A great primary course like bbq chicken is the best pick for meat lovers. In addition, there are Superb guides out there which are specially created for and with electric smokers. Although there are a significant few Superb recipe guides for electric smokers, there's an abundance of recipes out there for No cost online.

If you would like to serve alcohol, remember these items. The liquid smoke really makes the largest difference, and thus don't skip that part even in the event you have to shop on the internet to find it. Food safety is a significant issue so always be certain you cook the meat thoroughly. If you have many employees that are weekend gardeners, encourage them to display their prize produce.

Your family members and friends will love a distinctive sauce recipe too. You would experience a specific quantity of friends. Consider generating your own personal sauce unless of course you're seriously committed to a certain brand name. There were 15 unique brands.

Set the tomatoes in a big pot to get started simmering. Don't forget to provide your barbecue a great cleaning after every use. Baste your beef brisket within this exceptional and terrific bbq sauce and then grill on a very low heat until the desired doneness. Heck whether you're griller, broiler, Gorge Foreman lover or baker, it's still probably your favorite sauce. If you own a pressure canner, don't forget to follow their directions. Utilizing a large bowl, combine the remaining ingredients. Either set the meat right onto the oven rack or use a suitable two-piece drip pan.

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To be certain that the chops are evenly cooked they ought to be turned several times. The cut and kind of meat is the basis for a feast. Cut the meat in the thickest part to be certain that the juices are clear to be positive that it's completely cooked.

Sugar is an affordable filler, used because it is more affordable than beef or other meats. Pineapple and coconut milk will offer your favorite barbeque sauce a new flavor that not many individuals have tried, but as soon as they do they adore the flavor. The fruit is the BEST approach to drop some weight!

So long as you're eating the full fruit. Anyone who says that in the event that you're attempting to shed weight fruit is bad on account of the sugar. To begin with, it's about the flavor. All you need to do is throw each of the ingredients into a saucepan.

Experiment with distinctive sauce and meat combinations to find out what your nearest and dearest enjoy the very best. As a result, begin different innovative that's the sole method to start high excellent cooking. The one difference is the collection of snacks out there in the bars Tapas.

If you wish to really elevate your barbecue, you're likely to need to create your own sauce. You would like your barbecue to be both fun and safe for everybody so always be mindful. So our grill gets a complete bunch of usage. Cooking in the proper pan is indispensable to the practice of earning great food. Cooking food for those who have food allergies can be rather tricky and since individuals could be sensitive to such a range of unique things, it can be very difficult to cover all the angles.

Always make certain to continue to keep utensils used to deal with the raw meat separate from those you use to deal with the cooked meat. Our tender turkey is exceptional for more than only the holidays, so that you may secure that slice when you get that craving.

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finallement · 5 years

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What I buy

Consumption and Materialism Part 1

Normally, I am not a big consumer - I would say I’m somewhat of a snob about NOT being a big consumer. But my dependency on first-world creature comforts became a sobering realization during the power outage. It’s only when you don’t have something that you realize how much of a consumer you really are. Food, water, utilities, information sources - and most of all, the extra cognitive processing energy consumption as I scrambled to arrange for my parents’ and my basic needs during the outage. It’s not like I haven’t dealt with power outages before - I lived on the Long Island Sound and hurricanes happened - but I wasn’t taking care of elders.

Here is what the village wharf looked like during the storm. You don’t have to watch for very long to get the idea:

https://www.facebook.com/cindy.horsfall.3/videos/pcb.10159650482658868/10206818968630318/?type=3&theater&ifg=1

Being on the phone with Hydro-Quebec’s automated message, I couldn’t help but think of the Eubanks & Schaeffer (2008) article that refers to Laura Penny’s book, Your Call is Important to Us. It makes you want to shake them by their virtual shoulders to have to listen to an endless stream of useless information such as HQ touting their phone app for power outages (what if my phone battery is dead?) or to go online to their website (fat chance with no internet). That is, if they were even accepting calls. At one point, I had to call 911 because the powerline across the street had snapped, spiralling and sparking, into the woods, road, and neighbour’s driveway. I knew it was pointless to try calling HQ.

Our entire village was out of power but fortunately, our community centre has a generator so I could go there to charge my cell phone, computers, lanterns, and to cook food. There is a generator available for our home’s use but the owner of the generator was tag-teaming it around to 3 other locations and besides, it didn’t help with our heat. Simultaneously, my father had a severe attack of vertigo and was bedridden. Seeing our neighbours at the community centre was heartening in the way that a crisis can bring everyone together. Perhaps this will be the way affluenza can be tamed, by really learning first hand “the rewards that come from community involvement” (Mattison, 2012).

My consumption journal.

I shop for three people. My consumerism is mostly based on optimum healthy food choices for the parents, and also what I call ‘mood-food’ - things they like to eat that help keep their weight up. It is a fairly prosaic list. * by an item means a commentary will follow. The commentaries are to illustrate what is going on in my head as a consumer.

Oct. 26. The usual stuff. Groceries: Milk, soy milk, tofu, ham, BBQ chicken *, carrots, onion, sweet potatoes, rutabaga, lettuce, parsley, bananas, pears, chips (potato and nacho, whole grain) cheetos, cookies, graham crackers, ice cream, tartar sauce, horseradish sauce, applesauce, peaches, white beans, soup, canned pumpkin, canned cherries, corn meal, brown rice flour.

*BBQ chicken. I resort to buying these now and then, but I feel guilty every time because (1) the idea of mass-produced chicken is too depressing - “nasty, brutish and short” (Hobbes, 1651) are their lives (2) the packaging. I wash it and put it in recycle but I would wager that for every one that gets recycled, three get put in the trash. It gets the fast-consumption treatment from start to finish. (3) the food quality. Although they taste good, there is a lot of salt and a lot of fat.

Unusual stuff: 2 bottles of white wine (one for home, one for Jacques) The aforementioned reusable produce bags, 3 shirts (Jacques’ birthday present) a pair of shoes for Dad.*

*The bags, shirts and shoes were purchased through Amazon. This company makes it way too easy to shop there and they are very, very good at staying in touch and getting you your stuff fast, but it still makes me uncomfortable. I was brought up by children of the Depression (one a New England Yankee; renown for, and proud of, their frugality). My sister and I wore lots of clothes purchased at church rummage sales. But see how the mighty have fallen - now I shop online. Amazon specializes in immediate gratification. While you shop, they suggest other things you might like and so help me, I have ended up buying more stuff that way. My weakness is event clothes, especially costumes for plays.

Oct. 28. (Canadian Tire)* Gallon of grey paint, toilet paper, paper towels, baking soda, Mrs. Meyers’ all-purpose cleaning fluid, batteries., gas for car.

* I like Canadian Tire, although the excessive merchandise annoys me. The commentator for the video, “The Story of Stuff,” reminds me of the inner monologue that runs in my head while I’m shopping. For example, looking at those awful Keurig coffee single serving containers makes me furious. But I like CT because they have a decent website that actually tells you what aisle something is in, so that if you’re not the type of shopper to linger and hang out (I’m not) you can get in and get out in fairly short order. The other thing I like about them is that you can apply your points at the checkout (they show on the screen) and as they also have a gas station, I get my gas there, too. About the car - yes, it uses gas. It is my father’s former car, which I took over when he stopped driving and after I sent my dear Fit back to the States because (1) no point in having 2 cars, since I’m the only one driving, and (2) too expensive and time-consuming to bring it over the border permanently. I talk to my car and keep him reasonably clean - I think things like buildings and cars, while not being exactly sentient, absorb the energy we put towards them and ‘know’ that they are cared for. Ironically, this is what builds an image for advertising. The history of the ‘relationship’ someone has with a certain brand of car is carried forward and burnished to a high nostalgic sheen to keep you loyal to that brand. The following link is to show what I mean, NOT because I drive a Mustang!

https://www.theverge.com/2018/1/16/16892736/ford-mustang-bullitt-detroit-auto-show-2018

(Jean Coutu Pharmacy)* Prescription drugs for the household. My parents don’t take too many, but nevertheless I am still going to the pharmacy 1-2x a week. I order prescriptions over the phone via their automated service, but I usually have to wait in line for them. There are large and scary photos of women’s faces with fake eyelashes and pink lips that I try not to look at while I’m waiting. I have nothing against makeup -I wear it - and decorating one’s face and body is as old as humankind - but the advertising is appalling. It’s not artistic, it’s depressing and vapid and completely negates any sense of human-ness. And what the labels say -! My sister claims to have seen a bottle of foundation with ‘resurfacing’ written on it. Great, just what I want to be told, that my face needs to be resurfaced.

Here is the view from the pharmacy:

Groceries: Halloween candy*, flour, mango salsa,* grapeseed oil, eggs, cheese, yogourt, apples, bread.

*Halloween candy: we had no trick-or-treaters because of the weather, so we ate it instead. Holiday-sanctioned junk food! * Mango salsa was strictly an impulse buy, as what I really wanted was lemon yogourt but realized I couldn’t have it then as it would interfere with my synthroid rx (calcium blocks a lot of meds) - so, I was a primed sitting duck for the salsa in the next aisle, justifying my purchase because it was ‘on sale!’

Nov. 2. Been without power for 12h.

Groceries: Napkins, pickles, cookies, tea, maple syrup, chicken broth, graham crackers, canned cherries, peanut butter, buckwheat flour, orange juice, milk, eggs, cheese, soy milk, grapes, apples, chicken, deli sandwiches,* cotton squares.

* Deli sandwiches were a concession to the storm so I didn’t have to cook. I don’t visit the deli much because it’s an expensive way to buy meat. I did cook the chicken at the community centre, and I think I blew a fuse with the skillet.

Canadian Tire: Gas for the car. Camp stove and fluid. Definitely an unusual purchase, but desperate times call for desperate (expensive) measures. Financial conscience assuaged by more CT points.

Pharmacy: More prescriptions. Cetaphil cream (a must for keeping my mother’s paper-thin skin hydrated), latex biodegradable gloves (I use these one-use gloves for applying my mother’s skin medications - she has a rare genetic skin condition.) I don’t like using single-use anything, but I need to protect my hands. When the CLSC nurses come, they throw away everything they use - gloves, tweezers, scissors, saline bottles. They have to. I used to rinse off the tweezers and scissors and save them with the extra bandages the nurses leave.

Razor blade replacements for Dad’s electric razor.

Nov. 3. Power restored late in the day. I went into consumer overdrive: rushed around using every appliance in sight - three loads of laundry, the dishwasher, the vacuum cleaner, and I went to the store, too. Threw away everything in the refrigerator, just to be on the safe side with my parents. I hate the waste, as so many go without - and although there wasn’t a lot to throw out, it’s still a financial loss. I read somewhere that most food waste is from households, not restaurants - I have not researched this but if this is accurate, it’s a frightening indictment against us wasteful Westerners.

Groceries: Water,* mayonnaise, tartar sauce, beef and chicken broth, chips, butter, one beer, cheese, deli meat.

*Water was purchased mainly for the container. Jacques had given us a huge water container with hand pump but the smaller gallon containers are easier for the parents to pick up.

Nov. 4. Groceries: Peanuts, baked beans, ice cream, frozen fish, tofu, grapes, bananas, celery, hummus, bacon, chicken, veggie burgers.

Nov. 5. Haircut and highlight, 2x a year. I am not clever about cutting /highlighting my hair and have learned it’s best to leave it to a professional. Justified by only going twice a year.

Pharmacy (next to hairdresser) more batteries. I return used batteries and ink cartridges to Bureau en Gros recycle in Magog.

To sum up my consumer patterns: in the plus column, I coordinate my errands so I am not making several trips to Magog (10m. From Georgeville). During the summer, there is a nice farmer’s market in the village where I can buy vegetables and eggs. There is a village market, but it is expensive so I don’t go there often. I take my parents out for breakfast once in a while to the village restaurant. They make their own bread and use locally sourced food. I realize that it is a privilege to live in a place like Georgeville. It gives me a deep sense of serenity that people would spend a great deal of money to replicate in a vacation.

In the negative column: if I were not as happy with where I lived, or felt that my social life was missing something special, or if I was lonely - and if I had the money - I would consume a lot more. Almost all of the readings point to people spending money they don’t have to buy things to fill that void inside. That would not be my situation, but I would spend money for things like nicer art supplies, going out and traveling. I am aware that I have consumer weaknesses but I try not to give in to them too often.

Behaviour Shift: Part 2

My pivotal moment was actually a thought on the back burner that got moved to the front burner; this thought being, I/we have got to get off the grid. That slender thread that brings power into this house is something I have no control over if it breaks, and I have to be in a position to take care of the folks. This is a project that needs to be carefully planned, but the time to start planning is now. Working on the solar curricula really got me thinking about it.

My one concrete behavioural shift was to purchase reusable produce bags so that I won’t be taking the single-use plastic bags in the store anymore. I have been thinking about it, but finally decided to do it, motivated in part by this assignment. It is embarrassing to admit that it took this long to make the change, as I had written a paper in 2014 on the effects of plastic in the oceans.

https://www.fws.gov/news/blog/index.cfm/2012/10/24/Discarded-plastics-distress-albatross-chicks

Another shift was away from plastic water bottles. They have been banned from the community centre in the village and it was my dad who said he wanted metal bottles for us - and now we have them.

Challenges with changes - any new behaviour takes some time for adjustment. For example, I finally stopped chewing gum about 4 years ago. It took awhile, but I finally did it. Such a waste of money! I also stopped drinking carbonated water, but I still crave it now and then. I am trying to improve my recycling habits. Starting a compost this coming spring will be my next venture.

A small postscript: Some of my notes from Trevor Norris, from authors he cites

Arthur Brittan: “Advertisers sell privatization - individuals isolate themselves from demands and obligations of political and social relationships.” It sounds like the advertisers are implying that dependency on a community makes you weak. This is really disturbing.

Zygmunt Bauman: “quick-fix world of consumerism.” Spending time in the pharmacy has me dwelling on the quick-fix world of pharmaceuticals - that, and living near Pfizer headquarters in Connecticut. The way pharmaceutical companies advertise their wares is its own creepshow; the barrage on TV relentless. My parents watch a lot of news, and as the viewing public at that time of day are generally retirees, the pharmaceutical ads are prolific. Serious-looking actors in white lab coats touting pills galore.

Barber: “McWorld in tandem with the global market economy has globalized many of our vices and almost none of our virtues” - “Consumerism as imperial project of global expansion of cultural uniformity” - In 2006, I went to a rural part of Bulgaria for a month on an artist exchange program - photos of Rocky, Madonna and J-Lo abounded, among other American pop culture icons. I couldn’t believe my eyes.

Ivan Illich - “Schools are the reproductive organ of a consumer society” - my mother was really into Illich in the 1960s and his views, considered radical then, turned out to be most prescient. Consumerism indoctrination starts in earlier grade levels now, however. The tweens market comes to mind - pre-teenage girls being forced to think about their looks way too soon.

References

Eubanks, P., Schaeffer, J.D. (2008). A kind word for bullshit: the problem of academic

writing. CCC[College Composition and Communication] 59:3

Horsfall, C. (2019). Video from Georgeville. Retrieved on November 4, 2019, from

https://www.facebook.com/cindy.horsfall.3/videos/pcb.10159650482658868/10206

818968630318/?type=3&theater&ifg=1

Klavitter, J. (2012). Discarded plastics distress albatross chicks. [U.S.Fish & Wildlife Service,

Open Spaces: A talk on the wild side]. Retrieved from

https://www.fws.gov/news/blog/index.cfm/2012/10/24/Discarded-plastics-distress-albatross-chicks

Mattison, M. (2012). “Emancipation from Affluenza: Leading Social Change in the

Classroom.” Dissertations & Theses. Paper 116. http://aura.antioch.edu/etds/116

Norris, T. (2011). Consuming schools: commercialism and the end of politics. Toronto: University

of Toronto Press, Scholarly Publishing Division. eBook.

The Phrase Finder. (n.d.). The meaning and origin of the expression: nasty, brutish and short.

Retrieved November 9, 2019, from https://www.phrases.org.uk/meanings/nasty-brutish-and-short.html

Warren, T. (2018). The return of Ford Mustang Bullitt tugs at auto lovers’ heart strings.

Something new, in the spirit of something old. Retrieved from

https://www.theverge.com/2018/1/16/16892736/ford-mustang-bullitt-detroit-auto-show-2018

0 notes

chairfreon5-blog · 5 years

Text

Authentic Teriyaki Chicken

What is Chicken Teriyaki?

The History of Teriyaki

Authentic Teriyaki Sauce

Don’t use these in Teriyaki Sauce

Most teriyaki sauce recipes include a lot more than 3 ingredients. Here are a few examples and why I don’t recommend using them.

Sesame seeds or oil – You’re welcome to garnish your teriyaki with toasted sesame seeds at the end, but adding sesame oil to teriyaki sauce makes it a different dish.

Bottled Teriyaki Sauce

Cut of Chicken for Teriyaki

Salt the Chicken

Grilled vs Pan-Fried Teriyaki

Beef, Pork, Salmon and Tofu Teriyaki

How to Make Chicken Teriyaki

If you enjoyed this video head over to YouTube to give it a like👍🏽 and Subscribe to our channel while you’re there!

Source: https://norecipes.com/best-chicken-teriyaki-recipe

#read more #see more #check it out #interesting #learn more

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riceangle4-blog · 5 years

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Healthier Slow Cooker Crack Chicken

Healthier Slow Cooker Crack Chicken – the ultimate family-friendly creamy chicken recipe topped with the yummy smokey flavour of bacon. Oh my!!

Ever browse recipes on Pinterest and constantly be drawn in by something that looks amazingly delicious? only to then be disappointed by the highly calorific ingredients that would bust your syns allowance for the day.

Crack chicken is a popular dish this side of the Atlantic, in the US and Canada and I regularly see it being made on the Instant Pot community on facebook.

So after finally being able to source some lean back bacon (something which is hard to find where I live in Canada), I set myself the task of creating my own low syn healthier version of Slow Cooker Crack Chicken and oh my gosh is this good.

Traditionally this is often served in a bread type bun or roll, very much like a sloppy joe, except of course it’s not tangy tomatoey ground beef, but instead is a creamy calorific shredded chicken in a creamy ranch kind of sauce. Yum!!!

I am not too impressed with most of the ready made ranch seasonings packets you can find in the supermarket, mainly because most contain MSG which is an ingredient that I choose to avoid where possible and therefore homemade ranch seasoning was the best option.

Traditionally ranch dressing or seasoning comes with buttermilk, but as I was using low-fat cream cheese, I figured I would skip that out of my homemade seasoning and keep the syns down.

Usually, we can count cream cheese as a healthy extra, but with the changes coming to the programme in January, cream cheese of any kind will no longer be a healthy extra A choice, so for this recipe, we are synning the cream cheese. I use low fat Philadelphia which here is 1 syn per 15g (one tablespoon), in the UK if you use the Philadelphia lightest, it is only 1.5 syns per 30g, so a little less than the one I use.

Obviously, the syn calculations on this recipe, are going by the ingredients I use, so adjust and calculator the syns for the ingredients you use if you are using a variation on that.

You can also use store brand cream cheese, it doesn’t need to be only Philadelphia, just make sure you do not, however, use quark, as it won’t work in this recipe, will split the sauce and will not yield the same taste.

When it comes to how to serve this Slow Cooker Crack Chicken, you can still serve it in a bread roll if that’s what you fancy, by using a 60g Wholemeal Roll which is a healthy extra B choice. Other than that, this will pair really well with so many different sides from rice, potatoes (mashed, roasted, steamed) or even syn free chips or pasta – yum!!!

The chicken is super tender from being cooked slowly on a low heat. Which is often hard to accomplish with Chicken Breast. I just recommend not leaving on the keep warm setting for a long period of time once it has completed cooking if you can, as the long it sits it will start to dry out the meat.

Slow cookers or crock pots are such a great kitchen item to have, especially if you live a busy lifestyle. One like this Morphy Richards Sear and Stew Digital Slow Cooker is a great option because it means the inner dish is safe to use on the hob if you need to brown anything before setting it to slow cook.

But if you own an Instant Pot you can also use the slow cooker function to cook this Slow Cooker Crack Chicken.

Wondering what an Instant Pot is – It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).

Looking for some other Slow Cooker Chicken Recipes? Check out these:

or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming World Recipes all fully searchable by meal type, ingredients, syn values, WW Smart Points etc

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

tap/click to go directly to the group so you can request to join.

How can I add a 1/3 speed foods to this Slow Cooker Crack Chicken?

I served mine with some roasted asparagus. I just trim a bunch of fresh asparagus, add to an oven proof dish and spray with olive oil cooking oil spray, a pinch of sea salt and black pepper and then roast until slightly browned on edges and tender. So yummy. This will literally serve well with any greens of your choice.

What Kitchen items do I need to make this Slow Cooker Crack Chicken?

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Yield: 6

Healthier Slow Cooker Crack Chicken – the ultimate family-friendly creamy chicken recipe topped with the yummy smoky flavour of bacon.

Prep Time 15 minutes

Cook Time 5 hours 5 minutes

Total Time 5 hours 20 minutes

Ingredients

800g of chicken breast, sliced into tenders

200g of low fat cream cheese

1 cup (240ml) of chicken stock (hot)

2 small shallots, finely diced

3 cloves of garlic, crushed

1 tsp of dried parsley

1/2 tsp of dried dill

1/2 tsp of dried chives

1 tsp of onion powder

1/2 tsp of garlic powder

8 slices of lean back bacon, chopped

fresh chopped parsley

salt and black pepper

cooking oil spray

Instructions

Spray a frying pan over a medium high heat with cooking oil spray (if the slow cooker pot is hob save you can use the inner pot of your slow cooker)

Add the onion and garlic and fry for a minute of so to infused the garlic, add in a little bit of water to prevent sticking and fry until softened.

Add this in the slow cooker, with the cream cheese, stock, dried parsley, dill, chives, onion and garlic powder and whisk until all combined and no lumps of cream cheese remain.

Place in the chicken breasts, set to low for 5 hours, slightly ajar lid for the last hour to help the sauce thicken.

When the chicken has almost finished cooking in the slow cooker, spray a frying pan over a medium high heat with cooking oil spray add the chopped bacon and fry until golden all over.

Once chicken is has finished the time in slow cooker, roughly shred the chicken into the sauce with two forks and stir in the bacon.

Season as needed with salt and black pepper and sprinkle with chopped fresh parsley.

Serve with your choice of sides.

Enjoy

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy - 2.5 per serving

WW Smart Points - 3 per serving

*Suitable for freezing

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information:

Yield:

Serving Size:

1 Amount Per Serving:Calories: 230 Total Fat: 3.6g Saturated Fat: 1.3g Cholesterol: 19mg Sodium: 529mg Carbohydrates: 3.3g Fiber: 0.1g Sugar: 2.7g Protein: 35.7g