Is one of your New Year’s resolutions to eat healthier? Maybe lose some weight?

That seems to be mine just about every year. Sometimes I stick to it and sometimes I mess up – more often than not.

One bona fide way to do the right way is good old portion control. Too many times we overeat and consume way more than we need. Because, well, eating is fun. It just is. So cutting portion size is key to a healthier way of eating for many of us.

And slowing down while we eat those smaller portions makes the meal last longer.

And small portions are easy to control when we are mindful about it. That’s why Steak Bites – Tenderloin Tips, Strips and Medallions – are helpful. They’re pre-cut into small bite-size pieces. Just measure out what you need and you’re set.

In the same way Steak Bites are pre-cut, you can also try a Petite Boneless Ribeye. It’s a smaller cut and you’ll be less tempted to over-indulge. It’s all measured for you! (And when I say “you,” I mean “me”).

On the healthy eating front, Grass Fed Steaks are a staple of many diet plans – Paleo, low-carb, etc. Grass fed is the way to eat responsibly. Your body will thank you for it.

And there are so many cuts to choose from in the grass fed category:  Prime Rib roast, Tenderloin, Filet Mignon, Kansas City Strip Steaks, Ribeyes – Bone-in and Boneless, Top Sirloin, T-bones and so much more!

With all this variety and the option of pre-cut portions in a smaller size, there are so many ways to help ourselves eat healthier in the New Year.

We all just have to be deliberate about it and make it a priority. But healthy eating is possible if we put our minds to it. We can do it!

Baseball? Preseason football? Your kid’s soccer tournament? Badminton?

It doesn’t matter. It’s tailgatin’ time all around the U.S.A.!

Wherever you live, whoever your team, we all have one thing in common – we need to cheer on our players and we need to eat.

Preferably at the same time.

Whether you’re actually set up out of the back of your truck or car or you’re in your living room or basement, the food has GOT to be right!

And this takes planning, my friends.

Portable grills are perfect for grilling steak in a parking lot. I’ve been known to dig in to the finest steaks in parking lots all around the country.

It’s about dedication, people.

So be sure to pack up the portable grill, a cooler full of steak and accompaniments and all your sides. Plates, napkins, beverages and trash bags are must-have also. Plus containers to transport the leftovers – if there are any.

So what are the best steak cuts for tailgating?

For us, it’s Kansas City Strips and Sirloin steaks, hands down. No question.

Why?

They’re hearty and meaty and perfect for creating Steak Sandwiches. For tailgating, sandwiches are king! Everybody can personalize their sandwich with their own choices – sauces, lettuce, pickles, tomatoes, etc.

Delish!

Plus, the smell of steaks grilling is enough to get any fan riled up – whether it’s in the stadium lot or your own backyard. There’s just something in the smoke.

Maybe throw on some filets for the purists who prefer not to create a sandwich and just want the full steak experience.

I can appreciate that, too.

While you’re planning, take a look at these Tailgating Favorites including the all-important Steak Sandwiches, all-beef hot dogs, burgers, brats, brisket, ribs and more.

You’re sure to find some inspiration for creating the perfect tailgating experience for your crew. Go team!

In many parts of the country, the kids are starting back to school!

And, if your area hasn’t started yet, it will soon!

That means early mornings, crazy afternoons and evenings, then repeating it all over again the next day.

We need some planning to make this go smoothly.

One thing that we KNOW has to happen every day is EATING.

And without a plan, that can cause stress and too much time spent fussing over it.

Plan it. Execute that plan. And pat yourself on the back when at least ONE thing goes smoothly that day!

During the school year, we like to grill up some steaks for dinner on Sunday evening. We make sure to grill up more than we need for that meal so that we have leftovers for a) lunches; b) a weeknight dinner using the leftover steaks (like fajitas!); and c) a fun steak and egg breakfast at least one morning during the week.

We use Sunday nights for cooking up the meats we’ll use during the week and preparing a calendar of just how we’ll use them.

That way, there’s no guessing. Just a plan and the ingredients to make it happen!

What are your favorite meal planning ideas? Do they help you make school nights easier to endure? I’m all ears!