Italian Beef

I’m BAAAAaaaaack! 🙂

Ok, my daughter’s graduation party is over, house is put back together, I am rested, and I’m back into my routine.

While planning for the party, I left it up to my daughter to choose the foods. I knew I wanted to make as much of the food as I could myself so that it was healthy and I would be able to eat it. Selfish, I know…but alot of other people coming have begun to eat healthy too. Plus….that means plenty of taste testers for my recipes! 😉

Well I knew I could make some awesome Italian Beef…but that was “before”. What about now? I couldn’t use my regular main ingredients for this dish as they are totally unhealthy. I came up with some ideas for ingredients and gave it a try. Low and behold! The first batch came out perfect! I was soooo happy! This went over very well and I didn’t have much left over 😦

The best part? Not very many ingredient! Very easy!

Italian Beef Recipe:

Ingredients:

2.4-3 lbs Beef Roast (I used whatever was cheaper. I think round and rump)

1 c low sodium beef broth

1 tbsp Italian Salad Dressing Mix

4 tbsp Braggs

1 tbsp vinegar

Green Pepper, sliced into strips

Onion, sliced then cut slices in half

Instructions:

Add roast, broth, seasoning, braggs, and vinegar to crockpot. Cook on low for 6-8 hours or until it shreds easily.

When beef first becomes tender enough to just start shredding, add peppers and onions. I like a lot so I use quite a bit.

Before shredding beef, remove layer of fat and discard.

Shred and serve!

I ate mine today on an Ezekiel Sprouted Grain hamburger bun (I only ate half! Saving the other half for tomorrow. MMMMM) You can also eat it wrapped it lettuce or just on a plate (that’s how I ate it for the party. I don’t eat bread often…but when I do it’s Ezekiel Sprouted)

Enjoy! 🙂

The Best Steak Fajitas With Fresh Salsa

Another beef recipe for you! Chicken has been working hard and needs a break!

These steak fajitas are absolutely delicious and the fresh salsa really adds to it. This is not my original recipe but I did add to it! This recipe was posted in my group by Soraya Taheri McLaughlin who comes up with some delicious recipes!

This recipe does require that you marinate the meat for 12-24 hours so don’t think you’ll have it today. 😦 It’s worth the wait though!

The Best Steak Fajitas With Fresh Salsa Recipe:

Ingredients:

1 Flank or skirt steak (1 1/2-2 lbs) cut into strips

4 roma tomatoes, scoop out insides then chop

4-5 mini sweet peppers, chopped

1/2 green pepper cut into strips (my addition)

1/2 medium to large onion, sliced then cut slices in half (my addition)

1/4 c + 2 tbsp lime juice

10 green onions, sliced

4 cloves garlic, minced

3 tbsp cilantro, minced

1/2-1 tsp crushed red pepper flakes

1/4 tsp coriander

3/4 tsp braggs

1 tsp extra virgin olive oil (my addition)

Instructions:

For the Fajitas:

In large baggie, add: 1/4 c lime juice, 2 sliced green onions, 3 cloves minced garlic,cilantro,red pepper flakes, coriander, and 1/2 tsp braggs.

mush baggie to mix

Add sliced steak to baggie

mush to mix

Seal baggie and refrigerate and marinate (I love when I accidentally rhyme!) for 12-24 hours

For the Salsa:

in a medium bowl, add 8 sliced green onions, 2 tbsp lime juice, chopped tomatoes, chopped mini sweet peppers, 1 clove minced garlic, and 1/4 tsp braggs

stir to combine

cover and refrigerate until ready to use.

 

Putting it all together:

After 12-24 hours, heat olive oil in medium skillet.

Add green pepper strips and onion slivers and saute for about 5 minutes

Add the meat mixture and saute until meat is fully cooked and liquid is reduced.

Serve wrapped in a lettuce leaf or clean corn tortillas like El Milagros brand (all they have in them are corn, water, and lime) topped with the fresh salsa

Enjoy! 🙂

Sweet and Sour Meatballs

This is the recipe I told you about in the Sweet Sesame Chicken post that was inspired by that recipe. I hope that made sense. I think I am getting better at combining flavors on my own. It always feels great when a recipe I made up myself turns out delicious. Maybe one day, I will have it mastered and can make complicated dishes completely from my own imagination. Anyway, I have been posting quite a bit of chicken recipes so I thought I would take a moment and give beef a chance to shine. It was becoming jealous and feeling left out. I am sure though that if you prefer poultry, that this recipe could be used for that instead…just don’t tell the beef.

The noodles I used to serve the meatballs over were those curly ones (rotelle). I think more like a fettuccine noodle or farfalle noodle would have been better though. A flatter noodle of any name, really. The only ones I had on hand were those curly ones (rotelle), elbows, and spaghetti. But, whichever you prefer is all that matters!

This recipe was simmered in the crockpot but could easily be done on the stove. You choose! I love using the crockpot on the warmer days because then I don’t heat up the house but I still get a delicious, healthy meal. Plus, you don’t have to pay as close attention to it as you would a stove.

This looks like a lot of ingredients and looks like it will take a long time but it’s pretty quick to prepare. I just try to break every step down so the recipe is easily followed and hopefully to have no doubts about what to do!

I am always open to comments! (Nice ones 😉 )

Sweet and Sour Meatballs Recipe

Ingredients:

1 lb ground round

1/2 tbsp garlic powder

1/2 tbsp onion powder

1 + 1/2 tbsp braggs

1 egg

1/8 tsp ground mustard

1 tsp parsley flakes

1/4 c honey

1/8 c + 1 tbsp low sodium beef broth

1 c frozen pineapple chunks

1/2 green pepper, chopped

2 slices of onion, quartered

1/2 tsp crushed red pepper flakes

1 tbsp arrowroot powder

Cooked gluten-free pasta (I used American Harvest Quinoa Rotelle)

Instructions:

In medium bowl, mix together well with your hands the beef, garlic & onion powders, 1/2 tbsp braggs, egg, mustard, and parsley.

Form into balls (I used my cookie scoop) and place on baking sheet

Broil on high on middle rack for 10 minutes, turning them after 5 minutes

Meanwhile, turn the crockpot on low and add the honey and 1/8 c broth then chop veggies while that is heating.

Add pineapple, green peppers, onions, pepper flakes,  and 1 tbsp braggs to crockpot. Stir to combine

After meatballs have had their 10 minutes in the oven, add them to the crockpot along with a little grease and sludge (that’s what I call that meat stuff on the pan that came off the meatballs. Doing this adds more flavor…you don’t want a lot, just a little will do) Stir

Cover and cook on low 3-4 hours to combine flavors, stirring occasionally

Remove meatballs and set aside.

Pour sauce into a small saucepan

in small bowl, combine 1 tbsp cold, low sodium beef broth and 1 tbsp arrowroot powder. Mix until smooth

Bring sauce to a boil and whisk in arrowroot mixture.

whisk sauce until thickened

Remove from heat and return meatballs to sauce

Stir to mix in the meatballs

Serve over your favorite gluten-free pasta

Enjoy! 🙂

Spaghetti

I absolutely LOVE pasta and it’s been almost a year since I’ve had any. Boy, have I missed the stuff! Of course, I don’t want to go back to the bad way of eating and all of those additives and preservatives that are found in pasta that you buy and I definitely didn’t want to make homemade pasta…that’s too much work! So, what’s a gal to do? Well, I planned on never having pasta again and I was ok with that. The health benefits that I have seen in my life far outweigh the desire for pasta. That was until I was at the store and made the marvelous discovery of quinoa noodles!

These noodles are gluten-free and only made with corn and quinoa! BUT, what will they taste like??? Are they going to have an off taste? What will their texture be like? Mushy, hard, gritty, I can go on! Well, I put them to the test and I am telling you folks…if you didn’t know it, you would think you’re eating the real deal!!!!! Pure pasta goodness!!!!! YAY!

Watch out though, I recently saw some that were NOT gluten-free! The ones I am talking about are in a green box and the brand is Ancient Harvest. They are low-fat, low sodium, have no cholesterol! Of course there are carbs but if eaten in moderation, it’s ok!

The sauce in this recipe is my own creation and is absolutely delicious and I think this spaghetti recipe is better than how I used to make it with regular pasta and jarred sauce! Hubby thought so too!

Spaghetti Recipe

Ingredients:

1 pound ground round

1 green pepper, chopped

1 medium onion, chopped

3-4 cloves garlic, minced

6 oz can no salt tomato paste

23 oz no salt tomato sauce ( I used a 15 oz can and an 8 oz can)

15 oz can no salt diced tomatoes

2 tsp garlic powder

2 tsp onion powder

1 1/2 tsp Italian Seasoning Mix

1-2 tbsp Braggs (I used 1 and will use 1 1/2 -2 tbsp next time)

Cooked quinoa spaghetti noodles

Instructions:

This could be made two different ways. Crockpot and stove top.

Crockpot: Brown beef and put everything except noodles in crockpot. Cook on low for a few hours until veggies are tender. Then, either add cooked spaghetti noodles and stir them in or you can just ladle the sauce over the cooked noodles.

Stove top: In large skillet, brown beef with peppers, onions, and garlic. add the rest of the ingredients and simmer until sauce is hot and veggies are tender. Then, either add cooked spaghetti noodles and stir them in or you can just ladle the sauce over the cooked noodles.

Wouldn’t these be great with some sort of gluten-free healthy garlic bread? Well, you’re in luck! That will be tomorrow’s post! 😉

This makes quite a bit for 2 people so I divided the sauce in two parts and froze half (without noodles)

Enjoy!!!! 🙂

Beef Fried “Rice”

This one is really gonna blow your mind AND your taste buds!!!! Yes, the “rice” is actually cauliflower but someone in my clean eating group posted that they made this and raved about how good it was and I figured since the Spanish rice turned out so well then this one just HAD to!

I really miss having Chinese food. But, you know that stuff is full of MSG and sodium and I am just not willing to knowingly put that stuff into my body any longer! I was resolved to the fact that I will never eat beef fried rice ever again….and then I tried this…yay! It’s delicious! I get my beef fried rice fix!

I didn’t use a recipe for this, I just made it the way I would make regular beef fried rice minus the bad stuff. I am a minimalist when it comes to beef fried rice. I know everyone likes their beef fried rice made with different ingredients so feel free to add what you want and subtract what you want. This is a great base to start you off!

Beef Fried Rice Recipe:

Ingredients:

1/2 tbsp wok oil (I use House of Tsang brand. It has no msg, preservatives, and salt added)

2 beef sandwich steaks cut into small pieces (1/2 by 1/2 inch or so)

1 head of cauliflower, riced

6 green onions, sliced

4 eggs, scrambled

handful of fresh bean sprouts

3-4 tbsp braggs (to taste)

Instructions:

cut stems off of cauliflower and pulse in food processor until it is the size of rice

In large skillet or in wok, heat wok oil over medium/high heat. Add beef and sautee until completely cooked, stirring often.

Add bean sprouts and sautee a minute to help soften them some

Add the rest of the ingredients and sautee another minute or two in order to heat thoroughly

This reheats well, too! Enjoy! 🙂

Shredded Beef Tacos with Green Enchilada Sauce

It’s simply amazing how good real food tastes! Who would have thought you could have enchilada sauce and it NOT come from a can?! This recipe is delicious and I usually eat it as a salad or in a lettuce wrap. I am not sure who posted this recipe in my group so I can’t give credit to the creator of this recipe; all I know is that it wasn’t me! Have I mentioned that I love Mexican food? 🙂 I will try to post recipes that AREN’T Mexican food, too!

The beef is cooked in a crock pot whereas the sauce is cooked on the stove (but doesn’t take long at all).

Shredded Beef Tacos with Green Enchilada Sauce Recipe:

Shredded Beef Tacos with Green Enchilada Sauce as an enchilada wrap

Shredded Beef Tacos Ingredients:2 1/2 lbs chuck roast

14 oz. low sodium beef broth

1 1/2 tbsp chili powder

1/2 tbsp cumin

1/2 tbsp onion powder

1 tsp garlic powder

1 tsp braggs

1/4 tsp white pepper

Juice of 1 lime

Green Enchilada Sauce Ingredients:

1 c low sodium chicken broth

5 medium tomatillos (husked and rinsed)

1 jalapeno (I left seeds in)

3 tbsp onion, diced

1 green onion

1 green onion

1 clove garlic

3 tbsp cilantro

juice of 1/2 lime

2 tsp xylitol (or stevia)

1/2 tsp cumin

Instructions:

Place beef taco ingredients in crock pot and cook on low until beef falls apart. Shred beef with fork.

In blender, combine sauce ingredients and blend a minute or 2 until smooth.

Pour sauce into saucepan and bring to a boil. Reduce heat and simmer 20 minutes.

Layer beef over shredded lettuce and top with sauce for a scrumptiousenchilada salad

Shredded Beef Tacos with Green Enchilada Sauce as a salad

or serve shredded beef topped with sauce in lettuce leaf (I like boston lettuce) for a yummilicious enchilada wrap!Enjoy! 🙂

Beef Stew

This recipe was one I was addicted to all winter long! It is so hearty and warm and comforting! I just couldn’t get enough of this stuff! This is another recipe that I adapted from one I received from the clinic I went to. You can either cook on the stove or throw it all in the crock pot and let the wonderful aroma torment you all day long! I’ve done both. This also freezes well so you can make a bunch!

Beef Stew Recipe:

1 lb beef stew meat (I always cut the chunks in at least half because they’re so big)

1 onion, diced

3 cloves garlic, minced

2 zucchini, diced

2 carrots sliced (I cheat and use frozen 🙂 )

2 celery stalks, sliced

1 c frozen green beans

2 red peppers, chopped

1 rutabaga, chopped

1 can no salt crushed tomatoes

1 can no salt diced tomatoes

1/2 c low sodium chicken broth

1-2 tbsp braggs (to taste)

1 tbsp parsley flakes

1 tsp red pepper flakes

white pepper to taste

Instructions:

Stove top:

Boil rutabaga until tender and drain. In large skillet, sautee beef, onions, and garlic. Add rest of ingredients. Cover and simmer until veggies are tender.

Crock pot:

Boil rutabaga until almost tender and drain. Add all ingredients to crock pot. Cover and cook on low 8 hours or on high for 4 hours or until veggies are tender.

Mushrooms are awesome in it too!  Enjoy! 🙂

No Shell Tacos

Ok, we have the refried beans, the best salsa ever, and the guacamole. Now we need something to eat it all with! Yes, I’m keeping with the theme here of Mexican food because I LOVE this stuff! I know we Americans aren’t really making authentic Mexican food (although I wish I could) for the most part but it sure is delicious! This recipe was in the cookbook from the clinic I went to but I played around with the measurements and we love this stuff. It freezes very well so if this recipe is too large you can just freeze a lot of it instead of cutting the recipe in half. That way you always have something yummy in a pinch!

No Shell Taco Recipe:

Ingredients:

2 lbs ground meat (I use 1 lb ground chuck & 1 lb ground round-I haven’t tried with ground poultry)

8 cloves garlic, minced

1 lg onion, diced

1 and 1/3 c no salt tomato paste

1 c water

2 tsp xylitol

2 tsp crushed red pepper

2 tsp cayenne

2 tsp cumin

1 tbsp + 1 tsp paprika

1 tbsp + 1 tsp apple cider vinegar

4 tbsp braggs

Instructions:

Brown meat with onions and garlic.

Add remaining ingredients and simmer for 5-10 mins. so flavors can develop.

Serve on a lettuce leaf-I love boston lettuce. It has large leaves and is mild tasting so it enhances not overpowers the other flavors- Layer refried beans, taco meat, the best salsa ever, and top with guacamole for the best tacos ever! You won’t even miss the shell, promise!

Warning! This is messy! Do not eat on first date or while wearing white!

Or, you can make a taco salad out of it by layering in a bowl: shredded lettuce, refried beans, taco meat, the best salsa ever, and top with guacamole. Delicious this way too!

Chili

Those of you who read yesterday’s sweet cornbread recipe post were probably wondering how the chili turned out. Well, it was delicious! Another success at creating my own flavorful meal! Yay me! Ok, enough self compliments.

My challenge was to not only make chili but to make chili that tastes how I remember chili to taste like but without the unhealthy ingredients I used to use. My husband was skeptical that I could make it taste like chili and be healthy at the same time. He told me not to make much “just in case”. Well, I used a pound of ground meat so everything else had to be proportional so it ended up to be a decent amount which is nice because we have leftovers and anyone who eats clean knows how important leftovers are…it means a break from cooking.

I am very happy with the results of my chili creation and I hope you enjoy it too! I served this up with my yummilicious sweet cornbread and oh boy, did it hit the spot! Also, I found a block of non-colored and no crap included cheddar cheese and so I shredded a little to garnish the top for the picture and to treat myself but I couldn’t even taste it because it was such a small amount so I left it off today when I had leftovers and it really didn’t make any difference so I will just be saving my cheese treat for another dish.

Chili Recipe:

Ingredients:

1 lb ground chuck

1/2 c dry kidney beans

1/2 c dry black beans

1/2 c reserved bean water

1 lg green pepper, chopped

1 med onion, chopped

3 cloves of garlic, minced

1 can no salt fire roasted diced tomatoes

1 15 oz can no salt crushed tomatoes with roasted garlic and roasted onion (I had a 28 oz can and used half)

3 tbsp salt free chili powder

3 tbsp braggs

2 tbsp apple cider vinegar

2 tsp xylitol

1 tsp cayenne (The one I have is rated at 135k HU so it is very hot. Adjust cayenne to taste)

I used 2 different beans just to change it up but you could use 1 c of one type of bean. Soak beans over night then cook until just tender. This shortens your cooking time. (You could also just drain and let them cook in the crockpot all day) Drain beans reserving 1/2 cup of water. Add all ingredients to crockpot and cook on high 3-4 hours or until beans and veggies are tender.  Serve up a bowl with some sweet cornbread and a side salad…enjoy!