Rezz
Mr. Poopybutthole
- 4,486
- 3,531
Yeah, echoing everyone else. Mono-chicken land is pretty boring and makes it much harder to stick with a diet. Lean pork cuts can be used in basically anything you would use chicken in. Lean beef can be added to a lot of shit (I will say, salsa verde beef is pretty underwhelming unless all you taste is the salsa) and turkey is a solid go to sub as well. You can also do pretty much any type of fish, as long as you realize stuff like Salmon is higher in fats, so if you are macro-nuts you may want to keep that in mind.
I mix in tofu dishes when I am strictly bored of chicken/others, but generally speaking it's pretty easy to change things up without really rocking the boat. epicurious.com is good, as long as you have a grasp on what is obviously not healthy (super rich cream sauces on pasta is generally a bit on the deep end, for example) and I'd stand pretty solidly by anything out of America's Test kitchen (again, if you keep an eye on the primary ingredients) and you can insert a lot of variety.
Chicken 7 days a week, no matter how good you are at prep/cooking, is going to get old really fast no matter how you approach it. I've worked professionally in 4 diamond restaurants for almost 20 years, and there are just limits to what you can do, without effectively making a chicken dish that doesn't have any trace of chicken flavor in it.
edit: caveat! If somehow you can convince yourself that food is fuel and the flavor doesn't matter, you can totally power on with chicken 7 days a week. That is most definitely not the easy path though hah. I absolutely love chicken but every day is just too much for me, personally.
I mix in tofu dishes when I am strictly bored of chicken/others, but generally speaking it's pretty easy to change things up without really rocking the boat. epicurious.com is good, as long as you have a grasp on what is obviously not healthy (super rich cream sauces on pasta is generally a bit on the deep end, for example) and I'd stand pretty solidly by anything out of America's Test kitchen (again, if you keep an eye on the primary ingredients) and you can insert a lot of variety.
Chicken 7 days a week, no matter how good you are at prep/cooking, is going to get old really fast no matter how you approach it. I've worked professionally in 4 diamond restaurants for almost 20 years, and there are just limits to what you can do, without effectively making a chicken dish that doesn't have any trace of chicken flavor in it.
edit: caveat! If somehow you can convince yourself that food is fuel and the flavor doesn't matter, you can totally power on with chicken 7 days a week. That is most definitely not the easy path though hah. I absolutely love chicken but every day is just too much for me, personally.