We can't go meatless.

We can't do it.  Not even just one day a week.  For one thing, we REALLY like meat.  For another, I can't stand beans or mushrooms.  That really limits my "meatless" options.  And Mark?  Well, "meatless" to him means we eat fish.  He has to have a slab of meat on his plate if I am going to call it dinner.  So "Meatless Monday" is a no go in my house.

But that doesn't mean I am not taking action.  In fact, I am pretty sure my actions are adding up to more impact than if I were to just have a meatless day.  Instead of "Meatless Monday," we are reducing our meat consumption at just about every meal.  I will admit, we still like to have a nice SLAB of beef on our plates occasionally, but even then, I am getting my beef from a local rancher who is very responsible and sustainable in his practices, so I feel OK about it.  But on most occasions, I am working on making a little bit of meat go a long(er) way.  Here are some of my ideas:

1. Kabobs: last night I fed our family on 2 small chicken breasts, and we felt like we ate like kings.  Marinate your chicken and cut it into small pieces.  Add your favorite veggies and you are set for a feast!

2. Lettuce Wraps: 1/2 pound of ground turkey goes a LONG way when you also puree a slew of veggies (cabbage, spinach, zucchini, carrots, beets, broccoli stems, etc) and add them to the mix.  Then add a little soy sauce and hoisen and you have some excellently healthy YUM to stick in your lettuce.  My kids EAT. THIS. UP. 

3. Head to the orient.  Stir fry (no carb), Lo Mein (wheat spaghetti), and fried rice (brown, of course!) are all excellent ways to use small portions of meat or even leftover meat.  You can use just about any meat (chicken, beef, pork, and seafood all work) and you can toss in just about any veggie you have on hand.  This is a "go-to" in my kitchen.

4. Fajitas: same idea as kabobs.  You have 2 chicken breasts and, between the veggies and the tortillas, you can spread them out to go a LONG way.

5. Fish Tacos: see #4.

6. Chicken Taquitos: Slow cook chicken in salsa (and your favorite seasonings), shred, mix with cream cheese and shredded cheese.  Then roll inside of warmed and softened corn tortillas and bake at 425 until crisp.  YUM.

What ideas do you have to make a little bit of meat go a long way?