Minimizing Meat -
food over 50

In this episode we're "Minimizing Meat: Recipes for the Cautious Carnivore!" It's no secret that when it comes to eating red meats and poultry - at our age - the selection, preparation and portioning are very important. Smaller, leaner cuts are best. Plus, more healthful cooking methods keep the steaks, chops and cutlets from wallowing in their own fat, or swimming in extraneous sauces. A well-balanced meal that includes meat is a simple equation - one quarter from the butcher shop, one quarter from the granary or potato bin, and fully half our plate from the garden! Chef/host David Jackson puts beef on the grill, pork in the pan and a chicken in the pot, while keeping saturated fat to a minimum and great taste turned up to the max! David accentuates the importance of keeping meat dishes modest, accompanying them with sensible portions of healthy carbs and oodles of veggies, and saying "No Thanks" to rich sauces and heavy gravies!

Episode Duration: 26 minutes and 46 seconds

Episode Number: 212

No future air times were found for this episode.

About Food Over 50:

The mission of the cooking series FOOD OVER 50 is to inform, instruct and entertain America's late Gen-X, Boomer and senior audiences with artistic and appetizing preparations of wide-ranging international recipes that are nutritionally enticing.

Hosted by David Jackson, FOOD OVER 50 is primarily taped in the scenic Mojave Desert, with cooking segments taking place in the kitchen, and select seafood recipes shot at Jackson's quaint seaside cottage in The Outer Hebrides in Scotland.

The series also provides viewers with their own personal nutritionist.

During each episode, registered dietician Elizabeth Kelsey joins David to critique recipes from a health perspective and emphasize the importance of cooking fresh food.