Weekly Bits: Beefin' Up Mealtime

This week, readers shared their ground beef cooking tips, weighed in on their favorite mock meats and shared ideas for wheat berries.

Everyone dished on ground beef and mock meats, green beans and even wheat berries. Share a comment and join the conversation here and our Facebook and Twitter pages.

"I found a recipe where shredded purple cabbage was added to the Sloppy Joes. I tried it, and it is great. Cabbage adds fiber, vitamins and minerals, plus also adds a crunch. Kids love them just as much as the regular ones." -- Joe

Also on that post, Alicia asked about ground beef versus ground turkey and what type of ground beef to use. Dana's reply:

"I would recommend mixing it up. Turkey breast does tend to be lower in fat than lean beef, but they can both fit into a healthy diet. Make sure to always get ground turkey breast meat. 'Ground turkey' is much higher in fat and calories. The type of ground beef to use may vary depending the recipe you're preparing. I typically like to use the 90% lean -- in some recipes the 95% or higher can get a little dry."

"Add chopped sun-dried tomatoes to your meat before cooking. Yummy and nutritious!" -- Diane

"Gardenburgers actually have real ingredients that I can read so I have those. The other fake meat product I use is to-furky for sandwiches. It has a tofu taste with some spices -- a good option when you want a deli sandwich with protein." -- Katie

"I just discovered fresh green beans at my local farmers market. What a difference from canned! I even enjoyed washing, trimming and blanching them. I will never go back to the can!" -- Casey

"I boiled a batch of wheat berries yesterday and stuck them in the fridge overnight. Today, I stir fried some kale, mushrooms, green onions, dried cranberries and tofu with a dash of curry, some splashes of Bragg's aminos and a little bit of apple juice. I put some of the cold wheat berries into a bowl and topped them them with the stir fry. Excellent 10-minute meal!" -- Denise

Keep Reading

Next Up

Weekly Bits: Movin' Up

Last week, we got an upgrade: Healthy Eats is now hosted at our parent site, FoodNetwork.com. But we haven't changed our wholesome approach to food, or lost any of the great recipes and tips you've come to expect from us. Find out what everyone's saying about the move, and check out some of our readers' latest recipe suggestions.

Weekly Bits: Irish Feasting

St. Patrick's Day might be over for the year, but you don't have to give up your favorite Irish-inspired recipes! Find new ways to enjoy cabbage and potatoes for less fat and calories with ideas from our readers.

Weekly Bits: In Season Now

Every week we post helpful tips from readers about how they've fit healthy eating choices into their lives. On this week's menu: plenty of produce in season now. Plus, the inside scoop on a popular weight-loss plan.

Weekly Bits: Talkin' Tuna

Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.

Weekly Bits: Rise and Shine

Breakfast: It's the most important meal of the day, and you all shared some great ideas for starting the day off right. Find out if yours made our weekly tops list.

Weekly Bits: Eco Eats

In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week's menu: Get your green on with more ways to love asparagus.