What ground protien, do you use,
In stews,chilis,soups?
I use ground turkey, for a couple reasons,
I make the sauce that covers the protein, that's the flavor, that's what you taste in chili, soups, etc.you are tasting , your sauce..
turkey, at 3.99 a pound, has same,texture as beef, at 8 bucks a pound.
My sauce tastes the same,
My turkey burgers, taste the same, because, the seasoning didn't change, the cheese, didn't change, texture is same
I'm posting this to our younger members , who cook for themselves,,
Keep cooking . Save some money.
Koz
= new reply since forum marked as read
Whatever ground protein you use lentils can stretch it out. There are different kinds of lentils red, green, brown…I started adding small amounts to my chili or stews to increase the amount of protein available. Now we are happy with a 50/50 blend. I use mostly the regular brown lentils for stretching out beef type meals…sloppy Joe’s, chili, etc..
As you say, it’s the sauce, the seasoning that make the dish. Great post.
But I only make such things with beef infrequently.
Rather pricey ~$7-$8/lb. But I only use 1 lb in a pot of chili, spaghetti, soup, etc., & that lasts 2-3 days.
I use a lot more veggies than meat in all of the above dishes.
I'll check package in freezer & let you know.
Most of their dairy, etc. Ststes no hormones or abxs, but not organic.
Will likely get worse now thst ice is destroying bisinesses.
