Tag Archives: Meatless Mondays

The Hamburger Queen…

Now that Megan has *perfected* the art of building a charcoal grill fire, she is attempting to pass along her vast knowledge to her younger sister while at the same time learning to properly patty and cook the cheeseburgers that they both love to eat.

Can you tell that her daddy is an engineer?

Can you tell that her daddy is an engineer?

The double cuteness does a very nice job of hiding the oneryness.

The double cuteness does a very nice job of hiding the orneriness…

Interestingly, Megan found that making hamburger patties was not quite as easy as she thought it would be… Packing the hamburger together into a strong patty ensures easier and more even cooking on the grill!

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Once the fire was ready, the *expertly made* burger patties went on the grill (unfortunately the Daddy burger was not quite packed well enough and split into three pieces during this process…).

She mostly managed to get it put back together...

She mostly managed to get it put back together…

Flipping the burgers also took more savvy than she originally thought…But after a few tries she was successful! And, soon it was time to add the cheese and then serve.

And the mandatory ketchup smiley face :)

With the mandatory ketchup smiley face ūüôā

There were generally smiles all around during dinner, so an unanimous vote determined that (despite the challenges) our Cowgirl/Chef was a masterful burger maker in training…

The fresh strawberries and whipped cream added to the smiles...

The fresh strawberries and whipped cream was a tasteful way to end dinner!

What is your favorite type of burger?  Megan is looking for ideas for her next Hamburger Queen dinner!

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Enviable Enchiladas…

My cowboy loves grass finished bison meat.¬† He shared some with us this weekend and my favorite 11 year old cowgirl chef used it to make enchiladas.¬† The following recipe is also really good with grain or grass¬†finished beef hamburger.¬† It’s your choice!IMG_3017

Enchilada needs: 2# ground meat, 8-10 soft whole wheat taco shells, package of Provolone cheese, 1/2 package of Mozarella cheese, package of McCormick Enchilada sauce mix, 8 ounce can of tomato sauce, Parmesan crusted “shake and bake” seasoning, water.IMG_3020

  • In a frying pan, cook meat until done.¬†Put in a healthy shake of Parmesan crusted¬†“shake and bake” seasoning while browning the meat.
  • In a sauce pan: combine tomato sauce, water and enchilada mix (Megan only used half a package of the sauce mix because¬†she do not like spicy food).¬† Bring the sauce to a boil and then simmer for 5 minutes to thicken the sauce.
  • Combine the sauce with the cooked meat and stir.
  • Grate provolone cheese onto the whole wheat soft taco shells.
  • Add meat and sauce to each taco shell.¬† Roll it, and place it seam down in a lasagna pan.
  • Pour extra meat sauce onto the top of the rolled tacos.
  • Grate mozzarella cheese over the top of the tacos.
Bake for approximately 20 minutes in a 325 degree oven (until cheese is melted and sauce is bubbling).

Bake for approximately 20 minutes in a 325 degree oven (until cheese is melted and sauce is bubbling).

Serve alongside your favorite vegetable and enjoy!

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Easter Hamballs…

We were blessed to have family visit us for Easter weekend.  Not only did we celebrate the Easter holiday with good times, but my favorite 10 year old cowgirl/chef celebrated her 11th birthday.

She started the big day early helping me to exercise calves at the feed yard, and practicing her dance moves on top of the hay bale pile...

She started the big day early helping me to exercise calves at the feed yard—followed by¬†practicing her dance moves on top of the hay bale pile…

One of Megan’s favorite meals is hamballs.¬† The meat dish is actually a Cozad tradition and is made from ground ham.¬† My husband is a master at preparing them, and he and Megan always have fun when they create their masterful hamballs together.

They taste awesome--even if they aren't made from beef...

They taste awesome–even if they aren’t made from beef…

Hamball needs:  Two pounds of ground ham loaf, one egg, two pieces of shredded whole wheat bread, one handful of oatmeal, twelve shakes of pepper, eight shakes of minced onion, six shakes of tarragon, four shakes of garlic powder, a generous helping of parmesan cheese.

Use a large bowl to combine the ingredients...

Use a large bowl to combine the above ¬†ingredients…

Blend the ingredients by hand...

Blend the ingredients by hand…

Form the mixture into balls and place in a pyrex dish...

Form the mixture into balls and place in a pyrex dish…

Sauce needs:  Cup of water, 2 and 1/2 cups of apple cider vinegar, and 3/4 of a cup of brown sugar.  Mix the liquid ingredients together and pour over the hamballs.  Cook an hour in a 400 degree oven.

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Enjoy!¬† After all, they have the birthday girl’s seal of approval ūüôā

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Meatful Mondays: Marvelous Meatballs…

A special thanks to Katie Arndt for this wonderful picture of my cowgirl/chef...

A special thanks to Katie Arndt for this wonderful picture of my cowgirl/chef…

From the pasture to the kitchen, Megan’s your go-to girl!

Needs: 1 and 1/2 pounds of hamburger, 2 eggs, 1/4 cup of Shake N Bake Parmesan Crusted Seasoning, 1 cup of Oatmeal, diced onion, 1¬†ten and¬†1/2 ounce can of Beef Consomme’ Soup, and fresh Parmesan Cheese.IMG_2296

In a large bowl, combine hamburger, eggs, Parmesan Seasoning, Oatmeal, and diced onion by hand making sure to blend all of the ingredients well.IMG_2309

  • Shape mixture into balls and place them in a pyrex dish.¬†
  • Pour soup over the meatballs.¬†
  • Grate fresh Parmesan Cheese over the top.
  • Cook for 45 minutes to 1 hour at 350 degrees in the oven (depending on the size of your meatballs).
  • Serve with your favorite steamed vegetable (Megan chose steamed Broccoli).

    Don't forget to have fun!

    Don’t forget to have fun!

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Meatful Mondays: Harvest Skillet

My favorite blonde ten year old announced over Christmas break that she was ready to graduate from baking goodies to cooking dinner.¬† Her daddy applauded this¬†proclamation in the hopes that the number of home made baked goods tempting him on the kitchen counter would decrease in number…

My budding young chef...

My budding young chef…

So, as we delve into 2013, Megan and I would like to announce a new blogging project: Megan’s Meatful Mondays.¬† As Megan learns to cook new beef dinner dishes, we will share them on the blog site.¬† Make sure that you look for Megan’s cooking adventures on Monday’s throughout the winter!

Harvest Skillet

Needs: 1# ground beef, 1/2 cup chopped onion, 3/4 cup milk, 1 can cream of mushroom soup, 8 ounces of cream cheese, 1 cup corn (I prefer fresh or frozen¬†rather than¬†canned), 8 ounce package of cooked noodles (I prefer whole wheat), a touch of pepper and Lawry’s seasoning salt.¬† In the summertime, when I have fresh zucchini, I dice it into little pieces and put 1 cup into the mixture as well.

Brown burger and onion in a large skillet at medium high heat until the burger is completely cooked...

Brown burger and onion in a large skillet¬†on medium high heat until the burger is completely cooked…

Add cream cheese and stir until the cheese is melted...

Add cream cheese and stir until the cheese is melted…

Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.

Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.

Stir on medium heat until it is heated through.  This will take 5-10 minutes so be patient!

Stir on medium heat until it is heated through. This will take 5-10 minutes so be patient!¬† (The patience part was slightly challenging for Megan…)

Enjoy!  And, always remember Feed Yard Foodie's kitchen rule when you are asked to do the dishes...

Enjoy! And, always remember Feed Yard Foodie’s kitchen rule when you are asked to do the dishes…

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Filed under General, Recipes and Beef Cooking Tips...

Meatful Mondays…

This fall, my favorite 7th grader developed a tendency to role her eyes at me during family discussions.¬† I adopted a new policy at the Feed Yard Foodie house to counteract this unacceptable habit—every eye roll is equal to 10 push-ups.

She’s gotten pretty good at them…

This new rule has led to two developments: 1. There are fewer eye roll movements at our dinner table, and 2. My oldest daughter is developing ‚Äúpipes‚ÄĚ for bicep muscles that rival what mine looked like during my competitive swimming days‚Ķ

This new protocol has been incredibly effective, and I view it as one of my more successful parenting initiatives.¬† My daughter is refocusing on showing respect for adults while also improving her physical strength.¬† It‚Äôs a win-win deal.¬† She is a smart kid, and over the past few months she has learned to catch herself right before the ‚Äúeye roll‚ÄĚ starts, simply replacing it with a smile instead. ¬†The result is a much better dinner experience for the family!

The power of a beautiful smile and her Mama’s homemade meat loaf with home grown hamburger and tomatoes!

Every time that I read about the ‚ÄúMeatless Monday‚ÄĚ campaign, I experience the same reaction as when my daughter rolls her eyes at me.¬† Very simply, I get angry.¬† The campaign (as seen again yesterday by the Los Angeles city council‚Äôs announcement) is frequently aligned with rhetoric about improving your health.¬† In this instance, Councilwoman Jan Perry is quoted as saying that the resolution is part of an overall ‚Äúgood food‚ÄĚ agenda for the city which will result in better health amongst the community of Los Angeles.¬† I disagree with Councilwoman Perry—I believe that beef plays a key role in good health.

Beef’s Competitive Advantage #2

Beef is a natural food that is a great source of 10 essential nutrients including zinc, iron and protein.¬† There are 29 cuts of beef that meet the government standards for lean—some of my favorites include lean ground beef, tenderloin and T-bone steaks.¬† All of these 29 cuts of beef have 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3 ounce serving.¬† The protein found in beef helps to maintain healthy body weight, build muscle (just look at my daughter‚Äôs biceps!), and plays an important role in a healthful lifestyle and disease prevention.

Here’s to strength and good health!

Is it possible to process or cook beef in a way to make it less healthy?¬† Absolutely‚ĶBut, there are also a great variety of tasty ways to include healthy lean beef in your diet.¬† Ways that allow you to focus on good health while enjoying beef’s signature great taste.

Councilwoman Perry, it is not about the beef, it is about the way that it is prepared and what is served to compliment it! 

I believe that a healthy diet needs to include a diverse selection of food.  I feed my family beef almost every single day because I believe that it is a critical part of maintaining our good health.  I pair beef with fruits, vegetables and whole grains to provide a healthy blend of nutrients.  Between cross country, volleyball, basketball, soccer, gymnastics and swimmingРmy girls need fuel to get through the day.  Of course, we can’t forget the nightly push-ups either!

The west was won on a diverse diet of meat, grains and vegetables…Her cross country races were won that way as well.

The Feed Yard Foodie house proudly participates in Meatful Mondays…

Have you served your family one of the 29 cuts of lean beef recently?  Check out http://beefitswhatsfordinner.com for more ideas of how to fuel your family with great tasting lean beef.

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Filed under General, Nutrition (cattle and human)