I’m looking for some sources of lean protein that I can cook in batches and freeze (like chicken strips), so I can just take what I need, throw it on salads, and leave for the day. Ideally, I’d like to spice it somehow, then bake it or something, slice it, and freeze it.
I’m looking for lean protein because I’m a short, small-framed female trying to break 115 lbs, so don’t need the volume of fat in my diet that a 300-lb bodybuilder would.
I’m low on ideas for spicing/flavoring (grew up with fatty sauces) - any good recipes? I will read any articles you send my way, or cookbooks, or spice recommendations.
I also don’t know what cuts of meat to buy, so I’m really at a loss. I googled lean meats and came up with (http://www.med.umich.edu/umim/clinical/pyramid/meats.htm). I also found a great website that provides organic, grass-fed, free range stuff (http://www.blackwing.com/) but I’m not sure which cuts to buy for lean sources - so what is below is guesses based on the umich site. I’m really confused as to why lunch meats are fattier than cuts of meat.
Here’s what I’ve come up with so far:
- Organic free-range Chicken breast
- Turkey breast (I’ve always loved it with gravy or mayo, so I really need ideas here)
- Salmon filet
- Ostrich (I assume any cut is fine?)
- Bison (I assume any cut is fine?)
- Organic, Free Range Beef (flank steak, sirloin tip, eye of round, top round, tenderloin, top loin, rump roast?)
- Venison (I assume any cut is fine?)
- Elk (I assume any cut is fine?)
- Pork (centerloin or tenderloin?)
If any of these things are disgusting, please let me know - I tried ground lamb and it was awful - not sure if I want to give it another shot.
Anyway, I really appreciate any guidance or suggestions you may have on flavoring, cuts, etc.