Protein Challenge - Let Me Eat Steak...and Pork and Chicken

The past few weeks of the Protein Challenge have sort of gone by in a blur. Actually, April in general went by in a flash! How is tomorrow the first day of May?!

So over the past two weeks, I've really tried to step up my protein game. Here are some of the awesome protein-rich meals I've had in the past 1-2 weeks.


Medium rare top sirloin at Medium Rare in Washington DC

Did you know that 3 oz of lean beef has an average of 154 calories? I have been able to eat 6-8 oz of beef at many meals and not have to worry about going over my caloric max for the day. I have eaten a lot of pork and chicken as well, but the photos in my kitchen don't look near as great as the plated restaurant meals!


Bacon, egg and cheese on whole wheat English muffin

 In addition to these delicious meals, I had a lot of string cheese, eggs and yogurt for breakfast and utilized beef jerky as my snack for the afternoon. For dinner, I focused on subbing out a dinner roll and instead eating cottage cheese as a side.


8 oz sirloin for my birthday - medium rare of course!

The results of this challenge have been phenomenal for me - I have noticed a significant decline in my desire for afternoon snacks, I have increased energy (not as tired at night) and I my average mile time improved by 4-8 seconds overall.

 

I will most definitely keep the increased protein intake going in my life - I have no reason to go back! Why would I stop a dietary pattern that has given me more energy, improved quality of life while helping me stay fit? I would be insane to stop!

 

All the more reason to keep chowing down on pork chops, steaks and chicken wings!

 

So now I hope with all my heart that you will sign up for the Protein Challenge yourself and start down the path to a healthier, more energetic lifestyle. You have absolutely nothing to lose (except a few pounds if you do it right)!

 

Until next time,

~ Buzzard ~

Beer Drenched Pork Chops

My friends and family will tell you I'm not a beer drinker. However, that does not mean that I won't cook with it - hence this recipe that I found on Pinterest.

When you read through the ingredients you're probably going to think the pork chops will be bitter and overwhelmingly 'hoppy.' Not so.

I only made three chops with this recipe but should have made six because I was wishing I had more for leftover lunches the following days.

Without further ado:

Beer Drenched Pork Chops
- 1 bottle dark beer (not as dark as Guinness - I used Amber Bock)
- 1/3 cup ketchup
- 1/2 cup brown sugar
- six pork chops
- salt and pepper
- 1 tbsp cornstarch
- 1/4 water

Season chops with salt & pepper.

The beginning of a great meal

Place in a skillet with a little bit of vegetable/canola oil. Brown both sides.

Mmmmm, meat.

While the chops are browning, combine your beer, ketchup and brown sugar and mix together well.



The dark beer of choice - I'd say it turned out well!

Mix together ketchup, brown sugar and beer. It will be foamy - don't worry.

After chops are brown, add beer mixture to pan and simmer, uncovered, until chops are 145 degrees F. This will take about 15 minutes but use a meat thermometer to be certain - don't overcook your pork or it will be too dry! Especially since you're going to add them back to the sauce briefly to coat.

 Bubbly, porky goodness

Remove pork chops and set aside. Add ~1 tbsp cornstarch and 1/4 water to sauce mixture and simmer briefly to thicken. Add chops back to mixture and coat with sauce for a few minutes. Serve with rice or your choice of sides.

 

Don't be fooled - my food photography skills are not improving I just used some editing to make it look 'better' - I think white plates and natural lighting would drastically improve my plated meals!



That's it! Seriously one of the best pork recipes I've ever had - I hope you love it as much as the Ninja and I did!

 

Until next time,

~ Buzzard ~



Easy Last-Minute Chicken Stir Fry

I know, I know. It's chicken. Why is Buzzard blogging about chicken?

Because chicken is tasty when you season it perfectly, it's flexible and it's meat. Nuff said. Moving on.

Some days, I just really can't get motivated to think of something for dinner. My brain shuts off and just says, "hmmmm hamburger helper will work." However, then I feel bad that the Ninja has been at work for 12 hours and would probably appreciate a real meal with more than just meat and carbs. Picky, picky.

So, the other night, about 30 minutes before he gets home, I decide I should make something real. Out come the chicken breasts for three reasons:

1. We only have ground beef right now; no steaks or roasts and I already told you I didn't want to make hamburger helper.
2. Usually, for last minute meals I will use chicken because I can just bake it and while it's baking [which takes foreverrrrr], I can make some veggies and a rice or pasta dish.
3. They were in the fridge/freezer and I didn't want to venture outside to the garage freezer to look for something different.

My brain ran through all the chicken ideas I had that weren't just plain baked chicken and I finally settled on stir-fry. It's colorful, has a lot of veggies and super easy and quick! A lot of people think they need a wok or that making sauce will be difficult. It's not. Quit telling yourself that you can't do this because it's easy and you can!

Here is what came of my last minute meal prep using chicken - I hope you like it! Beef fajita strips or stew meat could just as easily be used for this (neither of which I had on hand).

Easy Last-Minute Chicken Stir Fry (makes 2 servings)

- About 1 lb of boneless, skinless chicken breasts
- 1/2 green pepper
- baby carrots, cut in 1/2 lengthwise
- 1/4 white onion, sliced up (or diced, your preference)
- Minute rice
- 2 cloves garlic (or minced garlic ~ 1.5 tbsp)
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1 tbsp lime juice
- vegetable oil

Chop your chicken breasts into bite sized hunks.

 

Brown chicken in hot pan with a couple tbsp veggie oil and 1/2 the garlic. Set aside on low heat.

On a separate cutting board (food safety!) slice and dice up your veggies. Again, I used green pepper, onion and carrots because that's what we had in the fridge but you could use whatever you like. I think sugar snap peas would be ok, as well.

 

In a separate pan, fry veggies with a little vegetable oil and the rest of the garlic. Cook until soft enough to eat but still crispy.

 

In a bowl, combine soy sauce, cornstarch and lime juice. Add to chicken when vegetables are nearly done. Allow sauce to thicken and stir around with chicken.

 

Prepare rice according to directions. Combine chicken (when cooked through) and sauce with veggies - stir together. Spread over rice and enjoy!

I did a lot of winging it with this recipe and the Ninja LOVED IT so I'm sure that you can do the exact same thing. The important factor is to make sure the chicken is done and that you allow the sauce to thicken a little bit over heat. If you want a saltier sauce, add more soy sauce. Also, we really like garlic in our house but if you aren't a huge fan, you can trim the amount back.

 Also, just as a reminder, I'm not a food photographer, although I really think I am getting better. The Ninja said this is one of his new favorite recipes.

Hope you like it!

Until next time,
~ Buzzard ~

I'm a Meatatarian



No veggies? No problem.

I'm a red-blooded, God-fearing, feisty American and I like meat. I know how it's produced, I'm comfortable with the sacrifice made to yield it and I can prepare it 154 ways to amaze even the most skeptical foodie. I eat it at almost every meal and even snack-time if some beef jerky is handy. That's right, I'm a meatatarian.

 

You might be wondering what a meatatarian is, so pay attention while I drop a profound answer in your lap:

meatatarian: a person who, for a variety of reasons, eats mostly meat and very few vegetables. This dietary 'lifestyle' may be due to allergies or could be attributed to a sincere distaste for most vegetables.

I fall into the latter of those two descriptions - I have eaten a lot of vegetables in my twenty-somethings years, in fact it was a rule in the Buzzard household that you had to clean your plate before getting up for dinner. I actually tested this rule to the max when I was seven and fell asleep at dinner because I didn't want to eat spinach.

 

In spite of my avoidance plan, leftover spinach graced my plate at lunch-time the next day. The only thing worse than spinach is leftover, re-warmed spinach. Gag.

 

However, upon leaving the parental castle for college I vowed that I would not continue to eat another food that I despised, thereby depriving those who enjoy vegetables from what they view as an exemplary eating experience. Hence, my diet consists of meat, dairy, grains -- sometimes whole, others not -- and fruit. Often times, my plate contains meat, cottage cheese and a potato/green beans/corn/squash; however, if said potato dish includes peppers or other contemptible vegetable intruders, I quickly jump off the veggie train.

 

It's worth noting that I have tried almost every vegetable in the grocery store so I'm not condemning them without actually having tried them. You name it and I've *probably* tried it and subsequently, disliked it.

 

Bear in mind, I do have vegetarian friends. They are insanely awesome and although we poke fun at one another about dietary choices, I have never seriously tried to convert them back to meat-eaters and they have never tried to persuade me to stop gorging on bacon and steak. They have their reasons for choosing their lifestyle and I have mine. We can all coexist and co-eat in peace.

 

I often wish that I did like vegetables. I see commercials for fresh salads chock full of crispy fresh peppers, cucumbers and carrots. I would love to partake, really I would, but my most recent attempt at ingesting crunchy, fresh salad-type foods led to a near vomit experience in the local Olive Garden. I doubt they would have viewed me as family if I had spewed in the garden.

 

My ordering process at restaurants drives my husband insane but I fail to understand why my palate restricts his meal experience. I challenge you to find a restaurant in existence in which I couldn't suss out at least one thing to eat - plain is always an option - therefore, my food preferences should in no way affect his options.  I profess that I am not a picky eater; I know what I want and I eat a lot of it. Steak, bacon, burgers, chops, wings - bring all the smokey, spiced and sauced goodness to me on a silver platter and I shall demolish it in one fell swoop.

So, to my fellow meatatarians, here are some survival tips for navigating through an increasingly veggo-filled world:

• Do not be ashamed of your choices - God made you this way and no one can argue with that.
• Keep a close eye out for veggies that are added but not disclosed - i.e. the bacon and cheese hot dog in a pretzel bun at Sonic does not make buyers aware of onions in the mix but they are sure 'nuff on the dog.
• When the day arrives that you're tired of defending your choices (and it will come, no fail), claim to be allergic to specific vegetables. This strategy will immediately stop whatever heckling you're receiving. I have used this at Taco Bell in order to stop the staff from ignoring my requests about a lettuce-less burrito.
• Pose the question, "If I were a vegetarian would you be giving me this much guff?"
• Refer to one of any number of Ron Swanson classics - here, here and here.
• Bonus info: if you order fajitas and ask for no onions or peppers, they will often double the amount of meat you're getting so the portion sizes are equal. Huzzah!

I imagine, in the distant future, there will be a support group for folks like myself who, despite society's need to interrogate and force change upon our dietary choices needs, have chosen to eat mostly animal products mixed in with a few whole grains and some fruit.

Stand strong, fellow meatatarians, and let protein drive the force.

Until next time,
~ Buzzard ~