Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

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Posts Tagged ‘beef’

Shells And Cheese With Beef And Corn

Posted by terrepruitt on September 23, 2019

Shells And Cheese With Beef And Corn

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga2 tablespoons coconut oil
1/2 of a medium size onion
1 lb hamburger
garlic salt
can of corn

3 tablespoon butter
3 tablespoons flour
1 teaspoon salt
1 1/2 C milk

4 cups shredded/grated cheese

1 Cup Panko bread crumbs

bag of pasta shells*

While chopping the onion let the coconut oil heat up in a large pan. Cook the chopped onion in the oil. After the onion is cooked, break the hamburger up into the pan. Sprinkle with garlic salt.  (continued below)

While the meat is cooking, you can make the sauce. Melt the butter in a saucepan. Stir in the flour a little at a time. Keeping all the lumps out and incorporating the flour into the melted butter. – (Don’t forget about the meat cooking!) – Pour in the milk a little at a time stirring constantly and working out the lumps. Add the salt. Add some cheese, stirring and letting it melt as you go. Continue to add about two cups of shredded cheese.

Cook the hamburger until almost done. (If needed drain the grease from the meat.)  Drain the corn and stir it into the meat. Sprinkle with garlic salt.  Since the corn is already cooked it doesn’t necessarily need to cook with the meat because it will cook in the oven.

Somewhere in the middle of all of that boil the water for the pasta. *I didn’t use an entire bag because it had been opened. I think there was about 3/4th of a bag of small shells. Cook the pasta. Drain the pasta.

Butter a 9X13 baking dish. Preheat the oven to 450° F.

Spread a very thin layer of sauce on the bottom of the buttered dish. Then mix the pasta, a little over half of the cheese sauce, and the meat and corn mixture together. Spread half of the new mixture (cheese sauce and meat-corn) into the dish. Sprinkle with cheese. Then spread the remaining mixture on top of the cheese layer. Then top with the rest of the cheese sauce, spreading out evenly.* Then top with the rest of the shredded cheese and the bread crumbs.

Bake about 25 to 30 minutes. If you want the bread crumbs brown broil it for about 5 minutes (or until they are browned).

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*I am sure mixing all the shells, meat-corn, and cheese sauce together and then putting it in the baking dish would work.  I was just trying to make is a little more like sauce ON the shells.  It all seeped down and was yummy.

This is very rich and very filling. And pretty good. My husband loved it. I always seem to like pasta dishes better the next day. It is as if the flavors all meld and seep into the pasta. So I really enjoyed our leftovers that we ate for a few days.

And, sadly, I didn’t make this with plans to post about it, so I only have the one picture of the finished product. But I will be making it again. I had a friend that says she uses cream corn . . . that might be interesting.

I don’t even know why I put corn in it. I was thinking of two separate things to make at points during the day and when I went to cook, they got combined someohow.

How do you make macaroni and cheese? Do you put meat in yours? Vegetables?

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What To Do With CousCous

Posted by terrepruitt on August 26, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitWhat do you do with couscous?  I like couscous.  One time when I made it, both my husband and I decided that we really like it.  I usually buy Near East brand.  I usually by flavored kind.  Our favorite is a Garlic and Olive Oil.  We also eat a Parmesan flavor.  But the boxes are very small and they really, when I think about it, are kind of expensive. I usually pay over three dollars for a box.  It really only works for one meal.  So to me that is expensive.  So I went to where I always go to when I am shopping for less expensive stuff – Amazon.  I ended up buying a lot of couscous.  I got FOUR bags, that can serve as FOUR meal sides EACH, for $16!  But now what do I do with all that couscous?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

 

 

 

 

One thing I LOVE about it, is that cooks so fast.  It is so easy.  So really adding too much to it, just takes away from that.  But when you have as much as I do ya look for different things to do with it.

One thing I did that was awesome and easy was just chop us some kale and throw it in.  I chopped up the kale and two minutes into the last five minutes of the couscous cooking I put it in the pot and stirred it.  Then let the couscous continue to cook.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitBut that to me is still more of a side dish.  I wanted something to eat as a main dish.  So what do I do when I am trying to add some “weight” to a meal?  AND I happen to have made hamburgers a couple of days before?  Well, I throw in beef, of course.  It was very good!  So I thought I would share what I did.

 

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Beef, Kale, and Couscous

1/4 teaspoon coconut oil

1 tablespoon red onion

a little less than 1/4 pound ground beef

2 kale leaves

1 1/4 cup water

2 teaspoons butter

1/2 teaspoon salt

3/4 teaspoon garlic salt

3/4 teaspoon powdered garlic

1/2 teaspoon turmeric

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitHeat the oil in a pan.  Once it is heated add the onions.  Cook the onions a bit.  Then add the meat.  As the meat is cooking, begin to boil the water.  Add the salt and butter to the water.

Fine chop the kale.  After the water has boiled, add the couscous to the water.  Set a timer for 2 minutes.  When the timer goes off sprinkle the garlic and turmeric on the couscous and add the kale, then sprinkle the garlic salt on top of the kale.  Stir everything together.  Then set the timer for 2 minutes and let it all finish cooking.

Once the couscous is done add the meat.  Then stir it all together, mixing it well.  Then serve.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitAs you can see from my pictures I used too small of a sauce pan to mix it all in it.  So I did the final mixing in the pan I used to cook the meat.

The beef adds a richness and not a lot is needed.  The beef also helps it be satisfying as an entrée.I added more garlic salt while it was on my plate.  I added pepper to my husband’s plate.  My hubby and I really enjoyed this so I will probably be doing it again.

So, as I said – what do you do with couscous?

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PS  While I was looking for my kale and couscous pictures a search reveal this post Couscous, Fennel, and Garbanzo Beans.  I forgot about this.

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Meat Topped Polenta Rounds

Posted by terrepruitt on November 14, 2015

So I had an idea to make another dinner with polenta but it was kinda like the last thing I made with polenta, but I was hoping it would be different enough I could add it to the list of things to make.  But it actually turned out to be almost exactly like the Turkey And Polenta Bake I had made.  The polenta I buy is in a tube, like a roll of sausage,  But it is hard, not mushy.  I was still thinking I could roll it out so that I could put the rolled out rounds of polenta in muffin pans then fill ’em.  But the polenta did not flatten when I tried to roll it out, it just started breaking up.  So, I ended up just putting the sliced rounds in the bottom of the muffin cups.

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Meat Topped Polenta RoundsDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Olive oil
1 leek
9 mushrooms
1 tsp garlic
1 1/2 tsp salt
1/2 tsp cardamom
3/4 tsp cumin
3/4 tsp thyme
1 tube of polenta
1 lb beef
2 cups shredded cheese
(green onions and sour cream)

Chop the leek and slice the mushrooms, then cook the leek for a few minutes in the olive oil over medium heat.  Then add the sliced mushrooms to the pan, add half the garlic and half the salt – reserving the rest for later (when you add the meat).  Continue to cook and stir, then add the rest of the spices.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueWhile the mushrooms and leek are cooking, preheat the oven to 425° F.  Then slice the polenta.  I sliced mine so I would have enough to fit into both my pans.  One isn’t even a muffin pan. Grease the muffin pan.  Then put a polenta round into each muffin well.  Brush some olive oil on each round.  Bake the polenta for 15 to 20 minutes.  Check on them.  I wanted mine to have cooked to where the edges were getting crispy.

Back to the mushrooms.  Cook the mushrooms until they are almost done – you decide how done you want them – then add the meat to the pan.  Cook the meat a bit, then add the rest of the garlic and salt.  Cook the meat until it is pretty much done, but don’t overcook it because it has to be in the oven a bit still.

Once the meat is cooked to your satisfaction, put a tiny bit of cheese on the polenta, then fill the muffin cups (on top of the polenta) with the meat veggie mixture.  Top each meat filled cup with cheese, then bake for 10 to 20 minutes.

After the cheese is melted and everything is cooked to your satisfaction, just pop the meat topped polenta rounds onto a plate to serve.  (I forgot to take a picture of this part.)

You can top them with sour cream and green onions.  I forgot to buy one (sour cream) and I forgot to use the other (green onions).

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This was good, but it was not what I had planned and it was so much like my other dish I almost didn’t post about it.  I liked it better though because the polenta was “crispy” and that is what I had wanted in the other recipe.  This one was also good because it was different flavors than “taco flavor”.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueMy plan – aside from rolling out the polenta, was to use corn and peppers, but we received two leeks in our produce box and I need to start using the produce right away, so I decided to use the leek instead.  I didn’t think there would be enough room in the muffins cups to hold meat, mushrooms, leek, corn, and peppers.  Perhaps next time I’ll do the corn and peppers sans leeks.

My plan was also to start cooking earlier and take pictures of every thing, ingredients, and each step, but I started late and was on the phone while I was cooking so I almost forgot about the pictures.

So what would you put on your polenta rounds?

 

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Brisket In A CrockPot

Posted by terrepruitt on October 29, 2013

I have a friend who buys a grass-fed cow for beef by offering portions to her friends.  So my husband and I purchased a portion.  The meat is really amazing.  If you have read any of my meat posts you know that I prefer to douse my meat in marinades and seasonings.  Well, with this beef I don’t do that normally because the grass-fed flavor of the meat is good.  When I picked up my meat my friend gave me a few choices about some of the cuts.  I know nothing about cuts of meat.  I based my selection on this cut being one or two servings and that cut being three to four.  Of course I chose the value.  Plus a couple of the selections were new-to-me cuts.  So I was excited at the prospect of learning how to cook different cuts of meat.  Well, as I said, I was excited at the prospect.  I haven’t had as much time since I picked up the meat.  I have not spent time learning how to cook both the different cuts AND the way this meat cooks. So I have been cooking the ground beef — A LOT.  I make burgers often.  Used to be I couldn’t get my hubby to want to eat a burger that I handmade, now he LOVES them.  The beef is spectacular!  Anyway . . . I finally have to get to cooking the meat in my freezer so my first attempt — BRISKET.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaOn Facebook I asked my friend what to do and she said, “Brisket: crockpot, red wine, bay leaves, onions. Can add bell pepper, tomato sauce too. Cook. FYI: I say crockpot because I’m guessing you have one. I don’t use them, so I couldn’t fathom how much time. Brisket is one of my faves. Remember what I said: look up how to cook grass fed. Because this cow was so lean, look up veal. Not the same product, but the cooking is the same.”

I am really not a fan of brisket, unless my friend cooks it.  I had one she made once and I was so amazed.  But as she said, she doesn’t use a crock pot, but I did.

I don’t like cooked bell pepper that much so I nixed that idea and I am also not a fan of tomato sauce so I decided against that.  What I did was I looked up crockpot brisket and found a bunch of recipes.  I looked at the ingredients I liked from each one and decided I would put them together and see what I get.

Here is what I used.  I actually thought to write it down BEFORE I prepared it.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaCrockpot Brisket

About 3 pounds of brisket
-4 or 5 cloves of garlic, minced
-1/2 cup brown sugar
-1 tsp salt
-1/8 tsp pepper   (1/4 tsp)
-1/2 tsp dry (powdered) mustard   (3/4 tsp)
-1/2 tsp cumin    (3/4 tsp)
-1/2 tsp thyme
-1 tbsp of Worcestershire sauce  (1 1/2 tbsp)

-3/4 of an onion, chopped
-1 tbsp of sherry
-1 bottle of beer
-1 cup water
-1 tsp Better than Bouillon

Mix all the dry ingredients including the Worcestershire sauce together in a bowl, then rub it on the meat.  Cover all of the meat.  Put some of the onions on the bottom of the pot.  Place the meat in the pot on top of the onions.  Put the rest of the onions on top of the meat.  Then pour in the sherry, beer, and broth (I had mixed the water with the Better than Bouillon).

Sprinkle more cumin on top.

Set it on low and cook it for 5 hours.  (I will cook it for less next time.)

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaWhen I looked up brisket I saw times from 6 to 9 hours.  So I had been planning on cooking it for 5 hours.  But then I looked up veal and it said 7 to 9 hours.  So I set one timer for 7 hours and another for 5.  At 5 hours I checked on it and it seemed done so I turned off the crockpot.  I will cook if for less next time because, as you know, it keeps cooking even after you turn off the heat.  I will also remove the crock pot from the heat next time.

The meat actually came out moist and fine.  But I would like it a little less cooked.

My husband loves meat, especially beef, so he loved it.  He kept making yummy noises.  And I actually observed him eat the meat except for one piece. Then he eat everything else then the last piece of his meat.  He saved it for last.  He wanted to savor the last bits.  As I have said before, I am blessed because he likes pretty much anything, but he loved this.

The amounts in parenthesis are the amounts that I am going to use next time.  I want a little more flavor.  But I am happy with my first cooking of brisket.  And now you know what?  Yup, my favorite . . . . leftovers!

Are you a brisket fan?  Do you have a brisket recipe?  How do you cook brisket?

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Beef, Beans, Mushrooms, Zucchini, And Cheesy Tortillas

Posted by terrepruitt on April 9, 2013

My cat has been on a “bland diet” of beef and sweet potatoes.  I keep thinking “today is the day” — meaning, today will be the last day, but until “things” have gotten back to normal I am not comfortable putting her back on her cat food.  Part of the prescription of the bland diet was “very lean” beef.  So I am feeding my cat lean beef.  One day I was about to cook two dinners.  One for my cat and one for my hubby and I.  Then I realized I could just cook one.  So I put away what I had originally planned for my hubby and I and just cooked up some beef for us too.  As I was cooking the meat I was thinking of what veggies I had in my fridge . . . yeah, my door note does not always get updated.  Of course I couldn’t remember but when I opened the door I spotted the mushrooms . . . cool, I decided to put the meat on/in tiny tortillas with some mushrooms and cheese.  Then, I decided that in addition to mushrooms I would add some garbanzo beans.  As I was putting something in the fridge I spotted the zucchini and I decided to grate some of that into our mushrooms.  I was making this dinner up as I was cooking it!  (I can do that when I don’t have a Nia class.)

I have to cook the cat’s meat without flavoring, so I figured I would just salt the meat after and put some raw onions on it.  I figured that would be enough flavor.  But then I took hers out to prepare it and I left ours in the pan and I added cumin and garlic salt.  I am starting to add cumin to different things now.  Ever since I used it in my adjusted version of Bobby Deen’s Red Beans and Rice recipe.  It was not a spice I was accustomed to cooking with.  I like it.

We ended up with a pretty tasty dinner, I think.  I think the raw onions on the topping it all off really gave it the perfect finishing touch.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaBeef, Beans, Mushrooms, Zucchini, And Cheesy Tortillas

small wedge of onion, chopped
1 tsp olive oil
1 pound mushrooms, sliced
four shakes of garlic salt
half of a zucchini, grated
four shakes of garlic salt
1 can of garbanzo beans
four shakes of garlic salt
1/4 of a pound beef
four shakes of cumin
four shakes of garlic salt
10 small thin slices of cheese
five tiny corn tortillas

Heat the oil and onion (save some for garnish), then put the mushrooms in, add garlic salt.  Cook them until they are almost done, then put the grated zucchini in, add garlic salt.  Cook until it looks done almost done, then add the beans and the garlic salt. In a different pan, cook the beef with the cumin and garlic salt.

When the mushroom mixture and beef are almost done, heat the tortillas, melt the cheese on the tortillas.  Spoon the beef onto four of the cheesy tortilla, then spoon the mushroom bean mixture.  Top with raw onions.  (One tortilla was meatless!)

I had to cook the meat separate because of my cat, but if I were just making this for us I would cook the mushrooms first . . . I like my mushrooms caramelized, then I would add the beef . . . and I would use more so that it would work for all five tortillas.  I would add the cumin to the meat.  Then I would add the zucchini, then the beans.  I don’t like the beans to get to cooked so I add them last.  With each ingredient I would add garlic salt.

I have an electric grill/panini press I used for the tortillas.  I grilled them.

This was very good.  I will be making this again.  But since we rarely have ground beef (we are only eating it because the cat is!) I will use our regular ground turkey.

I like cooking with cumin!

I know I don’t come up with very inventive stuff, but we like it and sometimes all you need is an IDEA of what to cook for dinner.  Maybe this will help you.

What do you think?  Any ideas on what you might add?

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Poboylivinrich Rainbow-Stuffed Chicken

Posted by terrepruitt on November 8, 2012

This week I have been in training all week.  Nia calls its trainings “intensives”.  I have been in one all week for Blue Belt.  It is about 40 hours of a lot of information.  So I am sharing something about a recipe I have made and love.  As you may know, I only like to eat meat that has been marinated.  I figured out that I don’t really like the taste of meat.  So I like it to have soaked in something a long time to give it a different flavor.  I’ve shared with you the fact that we now freeze our meat in the marinade.  A couple of weeks back we took a weekend trip to Costco, so we spent a couple of hours after our shopping trip making marinade bags and trimming the meat and putting it in its separate bags.  Originally we had a problem with the marinated meat in a bag because we could not tell if it is whole steaks or cut up steak.  We have taken meat out expecting one thing only to get the other, so I finally learned to label the bags.  I can tell the beef from the pork from the chicken at least.  The reason I am explaining about marinating meat is because I found one recipe which I didn’t marinate the meat and I loved it.

The recipe is from Po’ Boy Livin’ Rich, he calls it Rainbow Stuffed Chicken.  It is boneless chicken breasts stuffed with bell peppers.  You use red bell pepper, green bell pepper, yellow bell pepper, and orange bell pepper.  Red onion helps add to the rainbow.  I love bell peppers as you know if you have read some of my posts.  Also, if you have read any of my posts you know I love cheese and mushrooms and this recipe has that too!  Yum.  This recipe really hits on all of my favorites.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaSome people do not like sweet peppers because of their strong flavors and I bet it is because of their strong flavors that I can eat this meat without it having been marinated.  The peppers provide enough flavor.  And, of course, there is salt and pepper, but again, if you’ve read my blog for a bit you know I don’t like pepper!

Another thing I really like about the recipe is that you don’t cook the vegetables beforehand so the peppers don’t get too cooked.  I LOVE raw bell peppers, but I am not a big fan of the cooked variety.  So not cooking them before stuffing them into the chicken allows them to remain crunchy and not get too cooked.

I actually think I left out the mushrooms.  I just used the peppers.  That was an accident as I love mushrooms.  I think I might cook the mushrooms up a bit, because while I love my bell peppers raw, I like my mushrooms cooked.  I like this dish very much.  I actually have not made it recently and looking at the pictures makes me want to go make it for dinner now.  I don’t have all the colors of bell peppers, so I will wait until I do.  I encourage you, if you like chicken and bell peppers, to try this recipe.  You will not be sorry.  It is easy, but it takes like it is a difficult thing to make.  Ya know, one of those recipes!

You can find this tasty recipe at:  Po’ Boy Livin’ Rich Recipe: Rainbow-Stuffed Chicken

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Meatless Mondays

Posted by terrepruitt on March 20, 2012

Have you ever heard of Meatless Mondays?  I thought about it when I was talking to my Nia student who is about to go vegan.  Seems as if we always try to make things sound neat or nice.  The double M has a nice ring.  MEATLESS MONDAY.  It is just a tool that someone thought up to help and encourage people to eliminate meat from their diet. I guess the thought process is that people eat meat every night for dinner so one night would be good to not have meat and why not make it Meatless Monday.  I always thought it was just for dinner, but I guess you could have a whole day of non-meat.   The reasons for eliminating meat from the diet range from health to environment.  We don’t have a meatless Monday in our house.  What we have is a oh-snap-I-forgot-to-take-any-meat-out-for-dinner-so-we-aren’t-having-any kind of meatless dinner.  Or sometimes I just decide I am not going to cook meat and I figure something else out.  We do not have meat every dinner.

Sometimes I just don’t feel like meat.  It was a few years after we had been married that my husband gave me the go ahead regarding meatless dinners.  I probably was whining about having meat every night and he said he was ok with not having meat for dinner.  WAHOOO!  That was a happy, happy, happy day for me.  Meat for us primarily consists of chicken breast or ground turkey.  Yes we do have pork every once in a while.  Beef even less often.  But actually more than we used to.  Just not having to have meat every night was so freeing.  Because having that freedom meant to me that we could have less meat.  So sometimes we can still have meat but instead of having a piece of chicken each we can split one.  Since he is ok with not having meat than having less is ok too, right?

But we do have meatless dinners.  Having the added help of quinoa to get a seedy/grainy protein is nice.  Because I am not a fan of beans I usually don’t substitute beans for meat.  Sometimes I do during the summer when we are having a bean salad, but not always.  Sometimes we will just eat soup for dinner.  If we are not having soup or bean salad then we are filling up on a ton of veggies.

Tonight we had a green salad, roasted eggplant, and mushrooms with broccoli thrown over pasta.  It was pretty good. Between the pasta and the mushrooms I am ok with the amount of protein.  We don’t have just pasta every night.  (I took pictures because I actually thought, “Hmm, I might blog about this.”  And they didn’t come out.  I mean my computer is giving me that little question mark in a red box.  Hmmm.  Oh well.  You would have drooled.)

Even though I might be having meatless dinners for other reasons there is still the same benefits that some people are doing it for.  It seems as if it is a “movement” and it is for those that truly do eat red meat every night.  That is probably why when I first heard about it I didn’t really get it, because we rarely eat red meat and we don’t even eat meat every night.  I can see how it can help people that do, although I didn’t know that people did eat red meat every night.

What about you?  How often do you eat red meat/beef?  Do you eat meat every night?  Do you have a Meatless Monday (or one night a week that you plan to not have meat)?

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