At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi.

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet ut et voluptates repudiandae sint et molestiae non recusandae. Itaque earum rerum hic tenetur a sapiente delectus, ut aut reiciendis voluptatibus maiores alias consequatur aut perferendis doloribus asperiores repellat.

Sed ut perspiciatis unde omnis iste natus error sit voluptatem

Here are the stats for 4 ounces cooked:

Ground Beef (90% lean): 261 calories, 14 grams fat, 5.4 grams saturated fat, 32 grams protein
Ground Beef (85% lean): 290 calories, 17 grams fat, 7 grams saturated fat, 32 grams protein

Ground Turkey Breast: 120 calories, 1.5 grams fat, 0.5 grams saturated fat, 26 grams protein
Ground Chicken Breast: 160 calories, 2 grams fat, 0 grams saturated fat, 31 grams protein

So I like to mix up my menu by using ground chicken and turkey in dishes that call for beef. Here are 25 great ways to get you started on the same path!

1. Chili (try Food Network Kitchens’ Slow-Cooker Chicken Chili, above), soups, and stews
2. Bolognese Sauce: Use over pasta and mashed potatoes.
3. Burgers and sliders: Add seasonings and fresh herbs as desired. (Try Food Networks Kitchens’ Asian Turkey Burgers or Food Network Magazine’s Asian Chicken Burgers.)
4. Pot pies and shepherd’s pie: Add cooked meat to mixed vegetable fillings; top with refrigerated pie crust, mashed potatoes or mashed sweet potatoes before baking. (Try Food Network Kitchens’ Individual Turkey Shepherd’s Pies.)
5. Sloppy joes
6. Taco salad: Fill baked taco shells with mixed greens and vegetables; top with cooked meat, shredded cheddar cheese, tomatoes and black olives. (Try the Neelys’ Chicken Taco Salad.)
7. Salisbury steak: Mix ground meat with egg and seasoned bread crumbs; shape into oval patties; sear in a pan until browned on both sides; braised in a “gravy” made from a blend of condensed onion soup, water, ketchup, Worcestershire sauce, and Dijon mustard.
8. Meatloaf (Try Ellie Krieger’s Turkey Meatloaf.)
9. Frittatas: Add to cooked egg and egg-potato dishes.
10. Lasagna, baked ziti and other baked pasta dishes: Add cooked meat to the sauce layer.
11. Stuffed pasta shells: Mixed cooked meat with ricotta cheese and herbs; stuff into shells.
12. Meatballs (try Giada’s Mini Turkey Meatballs) and meatball subs with melted provolone
13. Calzones and empanadas: Stuff seasoned, cooked meat into rolled out bread or pizza dough; fold over; seal and bake as directed.
14. Loaded potatoes and potato Skins: Top baked potatoes and hollowed potato skins with cooked meat and cheese.
15. Enchiladas and burritos
16. Loaded nachos: Use baked tortilla chips, sharp cheddar cheese, salsa, sliced black olives.
17. Stuffed bell peppers: Combine cooked meat with brown rice before stuffing into peppers. (Try Food Network Magazine’s Turkey-and-Rice Stuffed Peppers.)
18. Curried potatoes: Brown meat with diced potatoes; braise in a curry paste-spiked broth and garnish with cilantro.
19. Asian lettuce wraps: Season cooked meat with soy sauce and sesame oil; stuff into Boston or Bibb lettuce leaves with shredded carrots and cabbage; roll up.
20. Stroganoff: Combine cooked meat with cooked egg noodles, light sour cream, sautéed mushrooms, beef broth, sherry, and thyme.
21. Quesadilla fillings: Fill tortillas with seasoned, cooked meat and shredded pepper jack cheese.
22. Stuffed acorn and butternut Squash: Fill seeded and steamed squash halves with cooked meat and shredded cheddar cheese; bake at 350 degrees for 5 to 10 minutes, until cheese melts.
23. Fried rice
24. Pizza and flatbread topping
25. Taco fillings

Read more at: http://blog.foodnetwork.com/healthyeats/2013/09/17/25-delicious-ways-to-use-ground-chicken-and-turkey/?oc=linkback

Here are the stats for 4 ounces cooked:

Ground Beef (90% lean): 261 calories, 14 grams fat, 5.4 grams saturated fat, 32 grams protein
Ground Beef (85% lean): 290 calories, 17 grams fat, 7 grams saturated fat, 32 grams protein

Ground Turkey Breast: 120 calories, 1.5 grams fat, 0.5 grams saturated fat, 26 grams protein
Ground Chicken Breast: 160 calories, 2 grams fat, 0 grams saturated fat, 31 grams protein

So I like to mix up my menu by using ground chicken and turkey in dishes that call for beef. Here are 25 great ways to get you started on the same path!

1. Chili (try Food Network Kitchens’ Slow-Cooker Chicken Chili, above), soups, and stews
2. Bolognese Sauce: Use over pasta and mashed potatoes.
3. Burgers and sliders: Add seasonings and fresh herbs as desired. (Try Food Networks Kitchens’ Asian Turkey Burgers or Food Network Magazine’s Asian Chicken Burgers.)
4. Pot pies and shepherd’s pie: Add cooked meat to mixed vegetable fillings; top with refrigerated pie crust, mashed potatoes or mashed sweet potatoes before baking. (Try Food Network Kitchens’ Individual Turkey Shepherd’s Pies.)
5. Sloppy joes
6. Taco salad: Fill baked taco shells with mixed greens and vegetables; top with cooked meat, shredded cheddar cheese, tomatoes and black olives. (Try the Neelys’ Chicken Taco Salad.)
7. Salisbury steak: Mix ground meat with egg and seasoned bread crumbs; shape into oval patties; sear in a pan until browned on both sides; braised in a “gravy” made from a blend of condensed onion soup, water, ketchup, Worcestershire sauce, and Dijon mustard.
8. Meatloaf (Try Ellie Krieger’s Turkey Meatloaf.)
9. Frittatas: Add to cooked egg and egg-potato dishes.
10. Lasagna, baked ziti and other baked pasta dishes: Add cooked meat to the sauce layer.
11. Stuffed pasta shells: Mixed cooked meat with ricotta cheese and herbs; stuff into shells.
12. Meatballs (try Giada’s Mini Turkey Meatballs) and meatball subs with melted provolone
13. Calzones and empanadas: Stuff seasoned, cooked meat into rolled out bread or pizza dough; fold over; seal and bake as directed.
14. Loaded potatoes and potato Skins: Top baked potatoes and hollowed potato skins with cooked meat and cheese.
15. Enchiladas and burritos
16. Loaded nachos: Use baked tortilla chips, sharp cheddar cheese, salsa, sliced black olives.
17. Stuffed bell peppers: Combine cooked meat with brown rice before stuffing into peppers. (Try Food Network Magazine’s Turkey-and-Rice Stuffed Peppers.)
18. Curried potatoes: Brown meat with diced potatoes; braise in a curry paste-spiked broth and garnish with cilantro.
19. Asian lettuce wraps: Season cooked meat with soy sauce and sesame oil; stuff into Boston or Bibb lettuce leaves with shredded carrots and cabbage; roll up.
20. Stroganoff: Combine cooked meat with cooked egg noodles, light sour cream, sautéed mushrooms, beef broth, sherry, and thyme.
21. Quesadilla fillings: Fill tortillas with seasoned, cooked meat and shredded pepper jack cheese.
22. Stuffed acorn and butternut Squash: Fill seeded and steamed squash halves with cooked meat and shredded cheddar cheese; bake at 350 degrees for 5 to 10 minutes, until cheese melts.
23. Fried rice
24. Pizza and flatbread topping
25. Taco fillings

Read more at: http://blog.foodnetwork.com/healthyeats/2013/09/17/25-delicious-ways-to-use-ground-chicken-and-turkey/?oc=linkback

But besides food on a stick and Spam burgers, the Twin Cities have a lot going for them when it comes to eating out, including over-the-top dishes, like outrageously loaded burgers and fusion pizzas, as well as classic local hangouts that have been around for decades. There’s something for everyone in both Minneapolis and St. Paul as you’ll see in Food Network’s On the Road guide. See the offerings below.

Market Bar-B-Que

This family-owned and -run restaurant in Minneapolis is the only barbecue spot in town that smokes all its meats exclusively over wood in a brick pit. Go for the Pit-Smoked Rib-Eye Steak, Sliced Bar-B-Que Beef Brisket or the Bar-B-Que Spare Ribs.

Maria’s Cafe

You’ll want to get breakfast at Maria’s Cafe in Minneapolis, and luckily they serve it all day, so it’s not hard to fit it in. Try the Corn Pancakes, made with corn flour, butter and cut corn, and sprinkled with sharp Cotija cheese.

Fulton Brewery

The four friends who started Fulton Brewery began by homebrewing in a one-car garage in South Minneapolis. Today it’s a giant brewery with seven beers and the first taproom in Minneapolis.

Mickey’s Dining Car

This family-run diner in St. Paul never closes, and they serve a clientele of loyal regular customers as well as tourists. They’re famous for hash browns and a chili omelet cooked in a half-stick of butter.

Olsen’s Fish Company

Located in Minneapolis, Olsen’s is the world’s largest producer of lutefisk-dried cod, a traditional Scandinavian way of preparing cod that’s soaked and softened. The store has prepared and sold this as well as pickled herring since 1910.

The Wienery

Don’t expect to find any shredders, slicers or food processors at The Wienery in Minneapolis — chef/owner Pat Starr hand-cuts everything himself, even the fries. Go for the Italian Combo, featuring Italian sausage, roast beef, cheese and habanero peppers.

Nye’s Polonaise Room

The polka music, Polish party atmosphere and great-tasting food make this Minneapolis establishment a local favorite. Highly recommended are the prime rib sandwich and the fried potato and cheese pierogi. After dinner, don’t be afraid to break out some polka moves.

The Nook

St. Paul residents love their “Juicy Nookies.” The oozing cheese-stuffed burgers come with The Nook’s extra-crispy hand-cut fries riding shotgun. It’s a burger holy trinity: fresh beef, a fresh bun and fresh fries.

Sonora Grill

Located in Minneapolis’ Midtown Global Market, Sonora Grill serves up bold and tasty dishes mixing Spanish and South American flavors. Try the Caramelos taco with cheese.

The Anchor Fish and Chips

Head to this traditional Irish fish-and-chipper in Minneapolis for an authentic cod and hand-cut fries combo, or go a little outside the box with battered and fried sausage or a fried veggie pastie.

Pizzeria Lola

This local Minneapolis favorite puts a new spin on pizza. Try The Sunnyside pizza, which features a fried egg on top, the My Sha-Roni, with pepperoni and Berkshire pork sausage, or the Lady ZaZa, topped with Korean sausage, kimchi and soy chili glaze.

Dari-Ette Drive-In

Authentic Italian food at a drive-in restaurant is a rarity, but that’s exactly what Angela Fida and her family have been serving for more than 50 years in St. Paul. Angela cooks up fried sausage, meatballs and spaghetti with a special secret sauce recipe that she won’t share with anyone.

Salty Tart Bakery

Baker Michelle Gayer-Nicholson of Salty Tart Bakery in Minneapolis is known for her melt-in-your-mouth macaroons, and locals can’t stop raving about her cream-filled brioche. Stop by anytime to satisfy a sweet-tooth craving.

Burger Jones

This Minneapolis burger joint serves outrageous versions of burgers, fries and shakes. The Southern Belle shake is made with peach schnapps and bourbon. But the most outrageous item is the Meat Your Maker, a 10,000-calorie, 16-layer burger with fried cheese curds.
Read more at: http://blog.foodnetwork.com/fn-dish/2013/09/the-twin-cities-on-the-road-the-great-food-truck-race/#more-61091?oc=linkback

Total time: 35 mins
Prep: 20 mins
Servings: 4

Ingredients

• Coarse salt and ground pepper
• 2 bunches (2 pounds total) broccoli rabe, cut into 1/2-inch pieces
• 8 ounces orecchiette or other short pasta
• 2 precooked Italian chicken or turkey sausages (6 ounces total), cut into 1/4-inch slices
• 2 tablespoons white-wine vinegar
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil

Directions

Step 1

Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.

Step 2

Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.

Step 3

Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

There are many excellent reasons to eat local, but here are the big three.

1. It is easy!

CSA, also known as Community Supported Agriculture farms, and farmer markets make it easy for you to find local fruits, vegetables, meat, and other products. Depending on where you live, you may also find it easy to get local foods year round. California, Florida, Georgia, Hawaii, Idaho, and Louisiana, are among the states that have year round markets.

2. It is good for your local economy!

Read just a few food articles and spend thirty minutes Googling the food movement, and it will be immediately clear that one of the biggest draws for eating locally is that when you eat local, you are supporting your local farmers. Did you know that when you buy local food, 90 cents of each dollar ends up going directly to the farmer? This is important to keeping farmland in use, and our local farmers in business. Local and regional food sales increased by 11 billion dollars in 2011 because of farmers markets!

3. It is healthy for you and the environment!

According to the United States Department of Agriculture, families who had access to a farmers market ate 1.4 more fruit and vegetable servings than those without access. Also, eating locally means that you can enjoy fresh produce that was picked hours ago, as opposed to days.

About a fifth of all petroleum used by the U.S. is attributed to Agriculture, and is it any surprise? From the field to your fork, 1,500 miles is the average distance that your dinner could travel. When you eat locally, your meal comes to you from a range of hundreds of miles instead of thousands.

If you are already eating local and you want to take it to the next level, seek out local meat markets. When you know where your meat comes from and you choose to support local ranchers, you are taking another step towards protecting the health of yourself, the planet, and your community.

Article by http://articlesaboutfood.com/