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:


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


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! 🙂


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


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)


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! 🙂

Sweet Sesame Chicken

You are going to absolutely love this one! It is sooooo good AND I came up with it myself! (Yes, that was a pat on the back 😉 ) This recipe also inspired another one that will be posted later this week. Make sure you look forward to that one!

Not too sweet, this yummilicious chicken is sure to make your taste buds shout with joy! It’s truly a dinner treat!

I made this recipe in the crockpot because hey, who doesn’t like simple? But then again, I’m sure it would be just as simple baking it in the oven. At least with the crockpot, you don’t heat up the house on hot days. So, choice is yours…crock or bake.

Sweet Sesame Chicken Recipe


2 boneless, skinless chicken breasts

1/2 green bell pepper, chopped

2 green onions, sliced

2 cloves garlic, chopped

1/4 c raw honey

1/4 c + 1 tbsp low sodium chicken broth

1 tbsp braggs

1/2 tsp crushed red pepper

1/4 tsp ground mustard

1 tbsp arrowroot powder

sesame seeds


Turn on crockpot and add 1/4 c broth and honey. Let heat up while chopping veggies.

Stir honey and broth mix to combine before adding veggies. Should be warm enough that the honey melted some.

Add peppers, onions, garlic, braggs, mustard, and pepper flakes.

Stir to mix

Add chicken, cover and cook on low for about 4 hours or until chicken is very tender. Be careful not to burn the honey mix.

Remove chicken and set aside

Transfer honey sauce to a small sauce pan

Mix 1 tbsp cold broth with 1 tbsp arrowroot powder

Bring sauce to a boil and whisk in arrowroot mix. Keep whisking until sauce thickens.

Remove from heat and drizzle spoon over chicken breasts

Sprinkle sesame seeds on top of chicken and serve

Enjoy! 🙂

Spinach and Mushroom Chicken

I was really trying to come up with something different but my brain just was not cooperating. I didn’t have any creativity flowing so I just figured I would think of different things that sounded good and put them together and see what happens.

I love spinach and I love mushrooms. How could those not go well together? So, I thought I’d toss them together with some chicken breasts and give it a try. The smell of it cooking all day about drove me nuts! It smelled sooo good! I was hoping it tasted as good or even better than it smelled. It just so happened to turn out pretty tasty and hubby loved it so, it made it to this post!

Spinach and Mushroom Chicken Recipe


3 Boneless, skinless chicken breasts

1 1/2 c fresh baby spinach (I somewhat packed it but not tight)

3 c  sliced baby portobello mushrooms

1/2 lg onion, coarsely chopped

3 cloves garlic, minced

1 tbsp poultry seasoning mix

1 tbsp braggs

1 c low sodium chicken broth


Put everything in the crockpot and cook on low for 6-8 hours until chicken is tender

I served it with plain quinoa (the juice from the chicken adds lots of flavor to the quinoa) and almond green beans

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


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


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! 🙂

Cilantro Lime Chicken

Here is a quick, easy, and tasty meal for you! This recipe was shared in my group by none other than our kitchen queen, Soraya Taheri McLaughlin. The best part is that you use your crock pot so you can start it in the morning and enjoy the delicious smell of it cooking all day long and anticipate eating up the yummiliciousness!  I hope you enjoy it!

Cilantro Lime Chicken Recipe:

By Soraya Taheri Mclaughlin

4 boneless skinless chicken breasts

24 oz Salsa

Juice from 1 lime

1/4 c fresh cilantro, chopped

2 tbsp minced onion

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp oregano

1/4 tsp cayenne

Braggs to taste


Place chicken in crock pot, add rest of the ingredients, cover and cook on low for 6 hours. Enjoy! 🙂