http://aggiemeat.tamu.edu/judging/id/106P.jpg

Which makes no sense.

I don't "cook" often.  In the sense of preparing, chopping, making, much of anything aside from kid-friendly meals of baked chicken, turkey, beef, etc.  Nothing ever very special or what I want.  My kids are beyond picky.  One who won't eat anything but chicken, turkey, beef and carbs that are recognizable, he knows when I try to slip him something different, "What IS this?"  (Or if given the choice, cold cereal.)
http://aggiemeat.tamu.edu/judging/id/106P.jpg
I wanted a freaking boiled dinner.  While shopping last week – there were like three smoked shoulders left in the meat case.  These do not come in a petite size.  I now have a hugantic piggy on my stove, and ain't nobody gon eat it.  Perhaps two of my kids will give it a try, my oldest and youngest will at least pick at it.  My husband, no way.  He might pick a carb out of the pot, but then it will taste "porkish."  LOL.

It makes no sense, and is a huge waste.  After I pick at it for a couple days, the dog will be in hog heaven.

Beefed Up Meatloaf.

Someone said that my daily intake (when posted) is quite meatless.  Many days, it is.  I do not eat a lot of meat.  (I do get plenty of protein.  I eat a lot of protein bars, cheese, beans, etc.)

Frankly, it if it’s not the right consistency (meaning cooked correctly) or ready to go (at a restaurant, or “ready to eat,”) I won’t bother. 

Case in point:  steak.  I love steak, however if I make it myself, it has GOT TO BE SOMETHING CHEWABLE.  Soft, somewhat rare and fresh.  Or, ground beef.  Ground beef is easy to eat.  In fact, one of the easiest meats.   Figures.

When in doubt, make meatballs, or meatloaf!  I just don’t call it meatloaf because the kids quiver, if I call it a huge meatball, they eat it.  It’s the word LOAF, meat should not LOAF.   Ick.

Here’s a recipe from George Stella’s Low Carb and Lovin’ It, Low Carb Comfort Foods:

Tomato Topping:

  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1/4 cup sugar substitute (recommended: Splenda)
  • 2 teaspoons white vinegar or water
  • 2 pounds ground chuck (may use meat loaf mix with ground pork)
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 1/4 cup red onion, diced small
  • 1/4 cup roasted or fresh red bell peppers, diced
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 pound prosciutto, or any type of ham, thinly sliced
  • 1/4 pound provolone cheese, sliced

Directions

Preheat oven to 350 degrees F.

In a small bowl, mix together the tomato topping ingredients.
Set aside. You may add a few drops of water to thin to a ketchup
consistency.

In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.

Working on a waxed paper lined sheet pan or counter, form
meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper.
Place a layer of prosciutto slices on top, followed by a layer of
provolone slices. Roll up the stuffed meatloaf mix like a burrito and
seal the edges all around by pinching the meat.

Place the roll, seam side down, into a 5 by 9-inch loaf pan.
Spread a heavy coat of the tomato topping to completely cover the top
of the meatloaf. Place in oven and bake for about 1 hour and 15
minutes, or until the temperature on a meat thermometer registers 165
degrees F. Drain fat and let rest at least 10 minutes before slicing.

Broccoli, White Bean & Cheddar Soup

A warm, comforting soup, with about 150 calories per serving.

Broccoli, White Bean & Cheddar Soup
Source: © EatingWell Magazine
Active Time:  20 Minutes
Total Time:  20 Minutes 6 servings, scant 1 cup each
Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.

INGREDIENTS

1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese
DIRECTIONS

Bring
broth and water to a boil in a medium saucepan over high heat. Add
broccoli, cover and continue cooking until tender, about 8 minutes.
Stir in beans, salt and pepper and continue cooking until the beans are
heated through, about 1 minute.

Transfer
half the mixture to a blender with half the cheese and puree. (Use
caution when pureeing hot liquids). Transfer to a bowl. Repeat with the
remaining broccoli mixture and cheese. Serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
6 servings, scant 1 cup each - Facts Per Serving:
Calories: 153 Fat. Total: 7g Carbohydrates, Total: 15g
Cholesterol: 21mg Sodium: 437mg Protein: 11g
Fiber: 6g % Cal. from Fat: 41% Fat, Saturated: 4g

©1998-2008 Cooking.com