Hi everyone. It has been awhile since I have posted. Life just gets busy and sometimes complicated.
I had recently read an article on eating like our grand parents ate. Lard, Butter, etc. Sure sounded good to me. It was suppose to be healthy for us. Well-I guess if you are a pre-diabetic, Afib, 69 year old person that is not true. I had my usual blood test by my heart doctor done and my cholesterol had doubled. I guess we have to be careful what we read and we must listen to our doctors. I had not been on the higher fat content in my diet for very long, so was glad of that. Just went this last week to have my blood tested again after being on a cholesterol medication for 10 weeks. Also went back on my lower fat, diabetic diet. Will let you all know if my lower fat, diabetic eating for the last 15 years or so is better.
Onto how I lower the bad fats (as they are called) in my ground meet. I could use just ground turkey but I miss the flavor of ground beef. So I mix half 90% or 93% lean ground beef and half 90 or 93% ground turkey to make my ground meat. The percentage depends on the sales at the store. After all I do try to be frugal with us living on social security
Because the meat is dryer I do add water to the mixture. I cook it till the meat is done and the water is mostly evaporated from cooking. What you see in the pan is water not melted fat. There will be that 10% or 7% fat in the meat.
After the meat is completely cooked I drain any water that is left.
I then measure out the hamburger into the container above till it weighs 4 ounces.
I do this for recipes that I may want to add meat and beans to. Also for my taco bowls that we enjoy eating. That way I know exactly how many fats and calories I am consuming in the meat per meal that it is used.
The 4 oz. of ground meat is put into fold over sandwich bags (they are very frugal to buy at Dollar Tree). I save the twists from the produce I buy at the grocery store for this purpose.
The individual bags are then placed into a ziplock quart size bag. They quart bags are labeled with the calories, fat content, saturated fat content and transfat content.
It is also very convenient to have this meat prepared ahead of time and in the freezer. So when I have a recipe that calls for ground beef, I just pull out one or two of these bags and I am ready to go. Quick, Fast, and Easy.
Yes, this is my doxie Fritz. Who patiently waits as I measure out every bag so he can lick the pan. AND I DO STERILIZE THE PAN AFTER
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