Save money making your own lunch meat - AmericaNowNews.com

Make your own lunch meat

Professional chef Devin Alexander is here with a simple, at-home solution for making your own lunch meat!

At the deli counter in your local supermarket, it's going to cost about $10 to $12 per pound to buy high-quality roast beef or turkey.  Did you know you can make it at home for less than half the cost and it will actually be better for you?

Making turkey lunch meat:  Buy half of a turkey breast. Pull off the skin, stab it with a fork about 25 times and season with BBQ sauce. Then place in a roasting pan and add a little water for moistness. Roast in a pre-heated oven at 350 degrees for about 45 minutes. It's important to let it stand under tented foil for 10 minutes before slicing for lunch meat.

Making roast beef lunch meat:  Buy a London broil cut of beef. Add about a teaspoon of olive oil per pound, a little bit of salt, some mesquite seasoning and rub that in. When the meat is completely covered with seasoning, grill for five minutes per side on high-heat for medium rare. You can slice it in thin slices for sandwiches or cube it for salads.

For more cooking or recipe advice, ask Devin here.

Here's a delicious 'bonus' recipe from Devin Alexander's "The Biggest Loser Family Cookbook"

BBQ-Bacon Meat Loaf

Bread crumbs are traditionally used in meat loaf and meatballs to add moisture to the finished dish and, sometimes, even to add bulk to stretch the meat for your dollar. I often use oatmeal instead as it will do the trick to create moist and delicious dishes while adding fiber—it's not just a bunch of white flour.

I don't add too much because I still want the dishes to be predominantly protein-based, but it's very important to add some, especially with leaner meat like chicken and turkey breast. With the right recipe, turkey and chicken loaves can taste just as fattening as their beef counterparts! Got leftovers? Use them to make my BBQ-Bacon Meat Loaf Sandwich (page 62).

1 cup 4 slices 2⁄3 cup 1⁄2 cup 1 pound 2 1 1 teaspoon 1⁄8 teaspoon 1⁄3 cup
Olive oil spray
chopped red onion
extra-lean turkey bacon, chopped
old-fashioned oats
fat-free milk
extra-lean ground chicken breast
large egg whites, lightly beaten
clove fresh garlic, minced
Worcestershire sauce
salt
barbecue sauce (7 grams carbohydrates or less per 2 tablespoons)

Preheat the oven 350°F. Lightly mist a 9" °— 5" °— 3" nonstick loaf pan with the olive oil spray.

Place a medium nonstick skillet over medium-high heat. Lightly mist the pan with spray and add the onion and bacon. Cook, stirring, for 6 to 8 minutes, or until the onion is tender and just barely starting to brown and the bacon is crisped. Remove the pan from the heat and allow the mixture to cool.

Combine the oats and milk in a medium mixing bowl and stir to mix. Let the mixture stand for 3 minutes, or until the oats begin to soften.

Add the cooled onion and bacon mixture, the chicken, egg whites, garlic, Worcestershire sauce, and salt. With a fork or clean hands, mix the ingredients until well combined.

Transfer the mixture to the prepared pan and spread so the top is flat.

Spread the barbecue sauce evenly over the top. Bake for 35 to 40 minutes, or until the chicken is completely cooked through and no longer pink. Let the loaf sit for 10 minutes before cutting into 8 slices to serve.

Makes 4 servings
Per serving: 258 calories, 35 g protein, 20 g carbohydrates, 3 g fat (trace saturated), 76 mg cholesterol, 2 g fiber, 529 mg sodium

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