Leftover meatloaf

I had some leftover meatloaf and this is what I did.
Warm in pan with a little fat, I used tallow.

Shape the meat in a nest.

Drop an egg in the center. Let it cook for a bit.

Gently flip. Cook a little more.

Enjoy.
This is quite tastey.

Roast Beef, Soup and Fat

Recently, I made some roast beef in the crock pot, I simply put an English roast in the pot with about a quart of broth, used chicken broth because that's what was available. Threw in some Italian seasoning. It simmered in the crock pot all day while I was out and about.

We ate the roast with green beans, used frozen beans and steamed them.

I saved the leftover broth (did not skim the fat), and green beans. Today, I made a delicious soup using the leftover broth, meat and beans. Sauteed onions, celery, carrot in coconut oil. I added some chicken livers that which were frozen individually from last summers chicken crop, first I chopped them up in little bits. I also chopped up the leftover beef, and a zucchini and set them aside. When the veggies were soft, and the livers browned, I added the leftover broth and beans. I brought that to a boil and then simmered for a few minutes so the carrots would cook. Next the meat and zucchini were stirred in, and added salt to taste. This was a yummy and satisfying soup, I ate it for breakfast.

Why did I leave the fat in the broth? After watching the Liberation Diet Cooking DVD, I realized that I need to up my fat intake. The more fat in my food, the more satisfying it is. Believe it or not, by increasing fat consumption, cutting way back on carbs, I am finally losing weight without cravings. I am eating less and I feel good. The extra dietary fat seems to have stabilized my hormonal ups and downs.

Whole Chicken

When you grow your own chickens, or purchase pasture raised chickens, they come whole. When we process our chickens, we cut some up, and leave the rest whole.

Here is a great recipe. I got it off the internet, but don't know where.

Roast Sticky Chicken

Thaw a whole chicken and the day before roasting mix these spices up and rub all over the chicken, inside and out, making sure it is evenly distributed and deep down in the skin.

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper

Rebag the chicken and refrigerate overnight.

When ready to roast, stuff the cavity with onions, and place in a shallow baking pan. Roast uncovered, 250 degrees for 5 hours. After the first hour you can baste every half hour with the pan juices, I never do.

The meat is moist and flavorful. The bones and skin make a wonderful broth.

After I pick the meat from the carcass, I throw the bones into the crock pot with onions, celery, carrots and water to make flavorful broth.

Enjoy