I made this recipe over the weekend & have been eating it for lunch/dinner every day. It’s delicious! I love how versatile the recipe is too. I added in additional veggies and all the tastes mixed together are perfect. I also love how you can customize the recipe to meet your needs. I used almond milk and less cheese to make it even healthier, and it tastes perfect! People could even skip the cayenne pepper (if they don’t want it spicy), and this would be like a pasta primavera meets macaroni & cheese. Thanks for a great recipe. I’ll be using this one for years to come.
The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised, including what it was fed, the anatomical part of the body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison . Decades of breeding meat animals for fatness is being reversed by consumer demand for meat with less fat. The fatty deposits that exist with the muscle fibers in meats soften meat when it is cooked and improve the flavor through chemical changes initiated through heat that allow the protein and fat molecules to interact. The fat, when cooked with meat, also makes the meat seem juicier. However, the nutritional contribution of the fat is mainly calories as opposed to protein. As fat content rises, the meat's contribution to nutrition declines. In addition, there is cholesterol associated with fat surrounding the meat. The cholesterol is a lipid associated with the kind of saturated fat found in meat. The increase in meat consumption after 1960 is associated with, though not definitively the cause of, significant imbalances of fat and cholesterol in the human diet.