Meat Share
Bone-In
Chicken Breasts ~ Ground Beef ~ Salmon Steaks ~ A Choice of Deli Meat ~ Big
Bird Bread
Classic
meat choices so let’s make a classic for those of you who missed the cooking
class last Saturday – something you really must not do, especially since you
learn a lot more than the recipe, but this will get you by in a pinch:
A Nice Meatloaf
1 pound ground beef
3 tablespoons wheat germ
1 egg – well beaten
1 teaspoon wizard
Worcestershire
½ teaspoon
½ teaspoon kosher salt
½ cup Muir Glen diced
tomatoes
Mix everything together very
gently. Dump onto a jelly roll pan (a cookie sheet that has sides) that you
have lined with parchment paper (makes for a very easy clean up). Gently form
into a loaf shape and put into a 350 degree oven. Bake for 40 to 50 minutes –
depending on how thick you made it.
You will love this salmon –
wild caught from
Salmon
2 salmon steaks – defrosted
¼ cup Braggs
liquid aminos
2 cloves garlic – chopped fine
2 tablespoons amber agave
nectar
Put the salmon into a zilock
bag. Whisk together the Braggs, garlic, and agave and pour over the salmon. Let
marinate for 30 minutes and put onto a parchment lined pan and into a 375
degree oven for 20 minutes until the fish flakes. I know all the la-la chefs
are saying to take it out less than done but I believe you should either have
your fish raw (something I’ve never gotten ready for so you’ll have to talk to
Jill about that – she loves it), or cook it ‘til it’s done
Now have a wonderful weekend
and remember to eat healthy – it’s more fun!
Love,
Available at ORGANIC