Family-approved meals and ideas to break out of your recipe rut

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With everyone spending more time at home, the pandemic has turned the family kitchen into a family restaurant, and parents are scrambling to get three tasty yet nutritious meals on the table three times a day, every day. If this sounds like you, check out these tips for food inspiration:

  • Start by exploring new pantry options, like coconut milk or bulgur wheat, to add a fun twist to classic recipes. You can also use a staple ingredient in a new way, like steak spice for a kebab rub or seasoning for meatballs and burgers.
  • Getting tired of cooking? Give yourself a welcome break and enjoy prepared meats, like ready-made veal meatballs or sausage, hot dogs and cold cuts. There’s no waste and are ready to use for easy meals and snacks the whole family can appreciate.
  • Keep meal planning simple with healthy pairings. Learn a few new sides with grains and veggies and combine them with nutrient-rich proteins. As a good source of iron, zinc, choline and B vitamins, red meat is a great option that supports physical and mental health.
  • You may not be able to go on vacation, but you can explore new tastes right in your own backyard. Try this delicious grilling steak with refreshing summer watermelon is such a unique combination of flavours!

Check out the Eat Well. Live Well. guide for more recipes that celebrate how to eat well. Click for the eBook or order your own printed copy here.

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2 COMMENTS

  1. I made the stuffed and rolled Beef, it was the worst thing that I ever cooked. I followed
    directions but the meat was tough and there wasn’t any taste to the filling.

    • Hi there: I am responding to your review of the rolled roast beef recipe: https://thinkbeef.ca/stuffed-and-rolled-roast-beef/
      I am sorry to hear that you were not happy with your results from making this roast recipe. It was developed by an excellent recipe developer/cookbook author, Emily Richards. She hails from the Canadian Living Kitchens and has authored many successful cookbooks as you can see in the link provided here.
      I did check in with her about your experience. She reported that friends who have made it, enjoyed it.
      Since this recipe is made with Eye of Round roast, it will not be as tender as a premium roast like Rib Roast for example, and this cut is best when cooked to medium-rare and carved into thinner slices than you would a Prime Rib. We always recommend cooking roast beef using a reliable meat thermometer to 145F at most for maximum tenderness.
      There is a lot of flavour in the filling – Parmesan and proscuitto are very flavourful, but perhaps not flavours that you enjoy.
      I do not have any more information to go on to trouble-shoot for you. If you did find the written instructions difficult to follow, it would be good for me to know so that I can address the issue. It might be helpful for you to watch the demo video that Emily produced in partnership with Osteoporosis Canada and ourselves:
      https://osteoporosis.ca/cooking-demo-webinar-stuffed-holiday-beef-roast/
      Emily has offered to help you out as well. Just let me know if you want to do that, and I will put you in touch with her directly.
      Thanks again for letting us know of this problem that you have had.
      Joyce Parslow
      jparslow@canadabeef.ca

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