On Sun, 07 Jul 2019 11:42:49 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> I have to be very careful, because D. has been told he has high iron
>> levels in his blood. So (for the the time being at least) no red meat,
>> shell fish and a bunch of other stuff. I am making mostly chicken and fish.
>> Today I have a casserole cooking with chicken and a load of veggies. I have
>> also roasted a chicken so he can have that in sandwiches or salads. I
>> usually cook beef, gammon, lamb etc. which we slice and freezer for
>> sandwiches, salads etc. Let's hope he doesn't get totally fed up with
>> chicken if or before he is allowed the other stuff.

He can probably have 'the other white meat, pork... I much prefer pork
to poultry. We eat very little chicken, and turkey only once a year
for tradition, but we eat many cuts of pork. I often grind pork for
burgers or bulk saw-seege. Meat loaf is very good with 50/50 ground
beef and pork. Boneless pork loin is very lean but mixed with ground
beef chuck (fatty) makes for purfect burgers/meat loaf, also
meat-a-balles. Even better with ground veal, if you can find it. Near
NYC I found veal every day but I never see any upstate. My mom's
favorite dish to cook was braised breast of veal, a scrumptious stew,
naturally anything breast is scrumptious.