Eat your veggies . . .

Miss Audrey. I know I'm a little late to the thread but what exactly do you use to season your ground beef? And what fat content do you use (for the ground beef I mean).

Getting a little desperate over here. I seem to be opposite of most in that I can tolerate dense proteins really well but have issues with just about everything else, even most slider foods. So in 10+ years I've exhausted my seasoning options, especially for ground meats and would appreciate any suggestions. =)

I always use salt, pepper, granulated onion and granulated garlic. (those go on/in everything savory) Sometimes I use fresh garlic and onion, but have gotten away from it for the most part as a time saver. To me, the taste doesn't suffer at all. I always use 90/10 ground beef; it stays moist unless it's really overcooked, but doesn't produce a crap ton of fat either. I haaaate having to drain fat off of ground beef.

Depending on flavor profile I add in:

For anything Italianish- oregano, basil, marjoram and thyme go the meat. Sometimes savory and rosemary as well.

For Mexican- cumin, 3 different chili powders; ancho, chipotle, and the stuff simply labeled "Chile Powder" found at any grocery store. I also throw in marjoram or oregano. Sometines I add in a little tomato powder or sauce, but not often. Sometimes cayenne goes in, sometimes not. After meat is browned, I deglaze with tequila and let the alcohol burn off. I add lime juice after tequila has lost it*****h.

For meat loaf: marjoram or oregano, the "green can" Parmesan cheese instead of bread crumbs, egg and milk, and my homemade bbq sauce all go into the meat. Sometimes I add bacon or bacon fat too...just depending on my mood.

I make a homemade version of hamburger helper using ground beef. ( family gets it mixed with macaroni and cheese ) I'll add turmeric and mustard powder to the meat as well as marjoram or oregano and basil.

I measure nothing. I use dried herbs and spices, and just for the herbs I usually just brush them with my hands before they go in the pan. If I want a finer grind, I use the mortar and pestle.

I think I've covered it all. Hope this helps, Amy! As usual-I wrote a novel!

Thanks! It helps a LOT actually.

I've been drawing the biggest blanks lately when it comes to meal prep. This little gem you took the time to write is going straight up on my refrigerator, so thanks again!

Audrey - I also love fresh garlic but I don't feel like smashing, peeling and dicing garlic every damn day...my mom showed me that you can buy a head of garlic, bring it home and separate the cloves, smash each of them and remove the peels and then dice all of them (or slice, whatever you prefer). Then I put it in a mason jar with some olive oil and put it in the fridge! Pretty much everyday when I am cooking, I find the need for garlic, so it's easy to take a teaspoon or tablespoon of the fresh garlic out of the jar and toss it in :)

Oh cool! Thanks for the tip!

I used to buy pre-peeled garlic because I'm lazy that way, but I could never use it quickly enough and it would go bad. Pre-peeled and your mom's trick...woohoo!

I discovered garlic already diced and in jars in the produce section of my supermarket--so convenient and I never have to peel/chop garlic anymore. Your mom's a genius!

I love most things veggie. I roast most of my veggies, spritzed with olive oil and salt and pepper: cauliflower, broccoli, asparagus, green beans and mushrooms, butternut squash, brussel sprouts, carrots, etc. I sometimes add garlic and/or onions depending how I feel. I also sometimes drizzle a little balsamic over roasted carrots while they are still hot. The options are endless, and it is fun to experiment.

Spaghetti squash is a good option too. I recently made a vegetable heavy marinara sauce with chicken sausage and put it over cooked spaghetti squash. Delicious, and so filling.

Great ideas! I like to make marinara sauce, but I never thought to add more different vegetables and chicken sausage to flavor it. I'm taking screenshots of everyone's answers and I'm going to get busy in the kitchen!

When I used to have a garden, I made this veggie dish that was addicting: Just take a casserole dish, rub the bottom w/ a garlic clove then spread your homemade marinara over the bottom, then make rows of layered veggies from the garden (mine were zucchini, yellow squash & tomato) then cover w/ a thin layer of more sauce, sprinkle mozzarella & parm over the top & bake. Garnish w/ fresh basil. It's so delish!

Wow! That sounds like a vegetable lasagna minus the pasta! That's right up my alley. What a great suggestion. Thanks KTM!

---Joyce