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Sept 29, 2024 20:27:45 GMT
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Post by Deleted on Apr 25, 2016 1:01:42 GMT
Have you already started eating some meat, or are you still in the planning stages? If still planning, plan on the possibility of a little digestive upset while your body gets used to producing the enzymes it needs to process meat protein again. Go slow with the amount you add into your diet, as you would with re-introducing anything. You'll probably be just fine and wonder what that crazy lady on the internet was talking about! Do you already know the flavors of meat you like? If you don't, my suggestion would be to buy some things ready-made or have them in a restaurant to see what strikes your fancy. I think it would also work out well to try meat in other dishes rather than only on its own, like in soup or on a pizza, etc. I agree with others that chicken breast is a nice, mild meat that is easy on your gut and also has the most versatility since it picks up whatever flavors it's cooked with. I'm dying of curiosity to know why the change to meat, but I understand if you're reluctant to tell since it can be a hot topic around here. Bon appetit! I started eating meat last summer. So far I've just been eating roast chicken from my grocery store. I've had pork and beef once or twice, at someone else's house. No digestive problems. I was vegetarian for 16 years, and it just wasn't a healthy choice for me any longer. I can't tolerate soy products at all, and simply could not exist healthily and happily on beans and legumes. I actually am not enjoying eating meat (it's so meaty! haha), but I dislike being ill and feeling unwell even more.
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Post by Tamhugh on Apr 25, 2016 1:11:55 GMT
I buy the large packs of boneless, skinless chicken breasts because my family only likes the white meat. I cook them on low overnight in the crockpot, using chicken broth for the liquid. Then in the morning, I shred it and package it in whatever size portions I want in freezer bags. It is ideal for making chicken salad, chicken caesar, tacos, enchiladas, stir fry, fajitas, etc. You just pull a baggie out to thaw and season as needed. My boys will sometimes raid the freezer when they are home for a few bags of it. One of DS's favorites is mixing it with some Frank's hot sauce and ranch dressing and folding it in a tortilla with romaine and a little cheddar cheese.
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Post by AN on Apr 25, 2016 2:33:31 GMT
Get an instant read food thermometer. Over-cooking meat is one of the biggest causes of it not tasting good. You can pull meat 5 - 10 degrees before the USDA "safe" temperature, and it continues cooking as it rests. Meats are safe at lower temps if they've been at that temp longer times -- the "safe" temperatures are the "bacteria couldn't survive even a few seconds at this temp" temperatures. Chicken taken off at 155 and let to rest for a couple minutes is insanely better than chicken that was let go to 175 (the "safe" temp is 165).
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Post by Delta Dawn on Apr 25, 2016 4:15:03 GMT
Ashley, we like Lilydale and Sunrise Farms out west. We also buy chicken tenders and cook them and put them in fajitas. They are easy and your whole family can eat them. The chicken tenders are ready to pan fry and you can make a lot of them at once and then have them for lunches. They are easy, filling did I mention easy?
If you want to send me a PM I will tell you how I cook for my family because it might work well for yours.
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