by Robin Miller in Uncategorized, March 30, 2012
by Toby Amidor in Food Safety, Grocery Shopping, November 17, 2011
- Turkey Meatloaf With Italian Turkey Sausage
Can you say Healthy Eats and sausage in the same sentence? Yes you can. Look at the numbers: Pork sausage has 290-455 calories and 23-38 grams of fat per link. Turkey and chicken sausage have 140-160 calories and 7-10 grams of fat for the same amount. That’s hundreds of calories and fat grams dodged per link. You avoid loads of sodium too (read the stats below). And you don’t lose in the taste department either. Chicken and turkey sausages are brimming with flavor thanks to herbs, spices and other ingredients. I found an organic brand with a simple and delicious blend of chicken, dried apples, beets, sea salt, apple juice, spices and garlic. Consider using chicken and turkey sausage in your everyday meals – add sliced sausage to soups, stews, stir-fries and casseroles. Or, remove the casing and use the ground meat in sauces, burgers and meatloaf (you’ve GOTTA try my meatloaf recipe below). Got uses of your own? Please share! Read more
by Katie Cavuto-Boyle in Uncategorized, November 1, 2009
- What should you look for, and how much should you buy?
Not all foods at the deli are created equal. Check out some healthier and safer options to order up next time you’re at the counter.
Be In The Know
Not all deli “meats” are straight from the cow (so to speak). Here’s the breakdown on where all the deli goodies come from.
- Whole cuts: A part of the meat or poultry is cooked and sometimes flavored with spices, sugar or salt. It’s then sliced and sold by the pound. These cuts tend to be pricier.
- Sections and formed meat products: Parts of meats or poultry are “glued” together to create a single, larger piece (like cooked ham). These are typically cheaper than whole cuts.
- Processed meat (or sausages): These include liverwurst, bologna, knockwurst, salami and other such products. The meat can come from pork, poultry, beef, mutton and veal. Byproducts like heart, kidney, liver, lips and pork stomach are often tossed into the mix.
Fall is my favorite food time of the year. I absolutely love the warm, comforting flavors of winter squash and root vegetables. Butternut squash is often on our dinner table because its mild sweetness and creamy texture work well with many dishes.
This cassoulet, based off a traditional sausage-and-bean stew from France, features my beloved butternut squash. The squash provides loads of nutrients: beta-carotene, vitamin A, vitamin C, potassium and fiber to name a few. Along with the beans, the chicken sausage packs a protein (and flavor) punch without going overboard on fat.
This one’s not for a speedy weeknight meal, but you can get it on the table in an hour or so.
Get the recipe »