Category Archives: Recipes

Wild Game Recipes & Meal Prep Container Review

Today I have this week’s recipes and meal ideas (scroll down for those), plus I wanted to share with you a nifty food storage container that we are trying out.  The containers are called Fitpacker Meal Prep Containers.  They are made specifically to help you eat healthier by preparing healthy meals to eat at a later time.

Hamburger Salad, Meal Prep

The Fitpacker Original are the perfect size for individual meals (28oz.)  and we have been using them for lunches and dinner on the go.  There is also the option to get the Fitpacker Duo which has two compartments or the larger Fitpacker XL (38oz.) containers to accommodate a variety of meal types.

Pros:

We have been using these containers for about a month and a half and they really help simplify things.  They stack up really nicely, so I can store them neatly in a cooler bag when we will be eating supper in town and I love how sleek and simple they look when they are all lined up and ready to go.   I don’t just use these containers when we are away from home either, they are also great for setting up snacks for the kids (sliced fruit and veggies) or pre-making my own lunch so that I don’t end up making poor choices because I am in a hurry and just grab whatever is quick. Another big plus for me it that they are made in the USA.  Fitpacker containers are also BPA free, easy to clean and freezer, dishwasher and microwave safe.

Specially contracted with a USA manufacturer to provide the most dense and highest quality plastic container they have ever made.

I was a little worried that the lid would leak when we packed up foods with liquids, but the lip on the tray and a well-fitting lid keep liquids from spilling out.

They are a great tool to have around for meal prep and it makes it easier to make healthy choices when you have your meals all ready to go. Red Beans & Rice, Meal Prep

Cons:

The lids fit so well, that sometimes they are difficult to remove.

Pricing:

Fitpacker containers are on sale right now so the price on the Original size ranges from $13.99 for 7 containers to $21.99 for 16 containers.

*Fitpacker graciously sent us the Fitpacker Original containers in order that we could provide this review.

This Week’s Recipes:

Okay,  this post is getting a little long, so I am going to keep the recipe information basic this week.  But if you need some ideas on how to use the fish and game you have in your freezer, here you go!

Hamburger Salad– This is SO good, we use a little bit of cheese and this salad tastes like a Big Mac.   We used Elk burger for this one.

Honey Soy Salmon  You can’t go wrong with a Pioneer Woman recipe… This was easy and delicious.  We had a problem with our rice (let’s just say, we had some uninvited guests) so I nixed the rice in this recipe and went with some Dreamfields Spaghetti noodles.  I spooned some of the sauce from the fish over the noodles and the kids went especially crazy for that.

Loaded Nachos Another Pioneer Woman recipe, you can use Blue Corn Chips if you are trying to steer clear of too many carbs.  This was a fun meal for the day we had one of the kid’s friends over.  We used Elk burger for this one as well.

Taco Skillet Oh, man… If you need a quick dinner, this is the one.  Brown some burger, open a couple of cans and you are set.  We ate this over a bed of lettuce with a dollop of sour cream.

Elk Loin steak with mashed potatoes and salad.  I salted the thawed steak, fried it in the pan and then sliced it with the potatoes and salad on the side.   No recipe needed.   The Pioneer Woman does have  a great tutorial for how to cook a steak if you need something like that.  I don’t use the seasonings she recommends, just salt and pepper and I do cook our steak just a smidge more than she does, but she has some great pictures that will help you get a good idea of how to cook a great steak.

That’s it for this week!  Let me know if you try some of these out, or if you have questions about the Fitpacker containers.  And, as always, I would love to hear your meal suggestions.

God bless!

-Katrina

Save

Save

Save

Save

Save

Save

Wild Game, It’s What’s For Dinner…

Hey!  We are adding a new aspect to the blog.  Almost every week I will put together a post that includes recipes and links to meals we made during the week.  Most of them will be centered around fish and wild game that we have harvested and will for the most part be low-carb, paleo-ish friendly.  I think this will be really fun and I look forward to hearing what you all think.  I will be figuring out how to make these recipes printer friendly as well.

I don’t have a full week this time, as we ate at a friend’s house and went out to dinner, but here’s what I do have.

Red Beans and Rice

Red Beans & Rice

*Unless you are lucky enough to have some smoked sausage made with game, this recipe does not include any wild game, but it’s tasty…

This is a recipe I found quite a few years ago. It’s pretty quick to put together because it uses smoked sausage and it’s nice and hearty.  This is the original recipe, but I have made a few adjustments.

1.I don’t like how mushy it was from being in the crock-pot, so I saute the veggies and then add all of the ingredients to a soup pot and let it simmer for 30 min.

2. I skip all of the spices in the recipe and just add 1 tsp Tony Chachere’s Creole Seasoning.

3. I add extra veggies and only put in two cans of beans to limit carbs.  You could also (a)leave out the rice, (b)use a rice that fits the way you eat better (we use brown rice) and (c) just take a small portion to limit carbs also.

4. I substitute whatever polish sausage we decide on while looking at the store.

This recipe makes a nice, large amount and is great for breakfast or lunch for a few days or you could freeze it for a quick meal later.

Elk Loin Steak with Veggies

Elk Loin Steak

 

This is such an easy and tasty meal to make.  Of course loin is a great cut, but we pretty much enjoy any cut of steak eaten this way, except for cubed steak which tends to be a bit tougher.

 

Recipe:

1-2 lb Elk Steak

Salt & Pepper (or your favorite seasoning)

Veggies

Directions: Thaw steak and sprinkle with a generous amount of  salt, let the steak sit for up to an hour, 10 minutes works too.  I have used different spices and seasoning mixes, but I find that just a nicely salted steak, cooked well, is ideal.

Pre-heat a frying pan to med-high heat and lay those steaks on there.  Depending on thickness, cook for 2-3 minutes per side. If the steak sticks to the pan, wait.  It’s not ready yet. You want it to be seared and then it should release. Now flip! As this side cooks, all those yummy juices should come to the top.  You want the juices on top to still be a little red and the outsides to be seared.  A dry, overcooked steak=sadness.  If you aren’t certain if it’s cooked right, take one steak out of the pan and cut it in half.  It should be red, but the middle should not look raw.  Red=yes, Raw=no.

Once the steak is cooked to perfection, pull them all out of the pan.  Throw your steak on a plate, slice it up so it looks pretty and fill up the rest of your plate with veggies.  We normally do salad.  The night I made the steak in the picture, it was just the kids and I so we had raw carrots with ranch and potatoes. (ok!  It was tater tots, but sometimes you do what you have to do to survive…)

Enjoy.

 

Perch Chowder

I don’t have a picture for this final recipe, the lighting was horrible and I was missing a couple ingredients.

So, I think this was a good recipe… But the problem with fish is that, no matter what you do to it, it still tastes like fish.  Now, I know fish is healthy and we have a lot of it, so I continue to eat it.  But I don’t care for it.  But Bob and our 4 yr old son, who both like fish, enjoyed this dish.  So I think it must be okay.

Here’s the link to the recipe: Perch Chowder

 

I hope you find these helpful!  See you next week with more!

 

-Katrina

 

 

Save