2 bell peppers, cut in half lengthwise (take out seeds but keep top)
1 lb. ground meat (I used veal)
100 g. bread cut into cubes (crust removed)
1 c. milk
50 g grated parmesan cheese
150 g. provolone
Salt & pepper to taste
Chopped parsley to taste
Place peppers in a casserole dish. Season with salt.
Mix all other ingredients together.
Fill the peppers.
Sprinkle the top with breadcrumbs and drizzle with some olive oil.
Bake at 400 for about 45 minutes.
This cooks super fast – much faster than a traditional meatloaf in a loaf pan!
1 lb. ground beef (I used ground bison)
1 c. chopped onion
1 c. breadcrumbs
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. salt
1/4 t. pepper
Dash of Italian seasoning (optional)
Freshly grated parmesan cheese (optional)
Preheat oven to 350. Grease a muffin tin with cooking spray.
In a bowl, combine all the ingredients except the Marinara sauce (use your hands!).
Shape 1/4 c. mixture into a ball and put it into each cup in a muffin tin.
Top each loaf with some Marinara Sauce.
Bake for 20 minutes and it’s done!
Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).
1 lb. ground beef, turkey, chicken, or bison
1 t. lemon zest
2 T. lemon juice
1/4 c. non fat greek yogurt
1 T. water
1 T. chopped fresh chives
1/4 chopped red onion
2 minced garlic cloves
Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.
Cook them in a pan until done.
In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.
In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.
In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.
This was so fresh and delicious!
6 oz. ground sirloin
6 ox. ground lamb
1 t. cumin
1 t. paprika
1/2 t. pepper
1/2 t. salt
6 ‘ pita rounds, with top cut off
Red onions, sliced
Combine meats and spices. Form into 4 burgers. Grill until done.
Lightly grill the pita rounds.
Stuff each pita with a burger and desired toppings.
What’s not to like about steak and potatoes?
1 1/2 lb. flank steak, tenderized and sliced against the grain
1 1/2 lb. baby yellow potatoes, quartered
3 T. butter
5 garlic cloves, minced
1 t. each of chopped fresh thyme, rosemary and oregano
Red pepper flakes
Marinade for meat:
1/3 c. soy sauce
1 T. olive oil
1 T. hot chili sauce
Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.
In a large bowl, combine the stead with the marinade. Set aside for awhile.
In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.
In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.
Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.
So good…and healthy!
4 bell peppers
1 lb. ground beef
1/2 c. chopped onion
1 c. pico de gallo
2 tomatoes, chopped
1 c. shredded Mexican cheese
Chopped cilantro leaves
Preheat the oven to 350.
Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.
In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.
Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.
Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.
If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
I’ve always loved this dish, only when I was a little girl, we used to use Campbell’s Cream of Mushroom Soup. This was delicious but now I like to know what’s in my food, so I try to make everything from scratch. This recipe is delicious and just as good as that other stuff!
1/2 lb. ground pork (or ground Italian sausage without fennel)
1/2 lb. ground beef
1 onion (1/2 sliced and 1/2 diced)
1 clove minced garlic
1/3 c. bread crumbs (high quality)
1 egg, beaten
1 t. Italian seasonings or Herbs de Provence (your preference)
1 T. Worchestershire sauce
2 c. sliced mushrooms
2 T. flour
1 c. beef or chicken broth
1 c. fat free milk
1/4 fat free sour cream
Saute the minced onions and garlic in some olive oil. Place into a bowl. Add the meats, bread crumbs, egg, Worchestershire, and spices. Using your hands, mix altogether until well combined. Form meatballs about the size of a ping pong ball (or slightly smaller).
In a frying pan, heat some oil and brown the meatballs well on all sides. Remove from the pan and set aside. In the same pan, add the sliced onions and the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated. Add the flour and stir. Cook for a few minutes. Add the broth. Whisk in the milk and sour cream. Bring to a boil.
Return the mushrooms to the pan and reduce the heat. Cover and cook for about 20 minutes, making sure that the liquid doesn’t dry out too much. Season to taste.
Serve over some rice or pasta or mashed potatoes.
Easy and delicious!
6 carrots, cut into chunks
2 onions, chopped
3 lb. corned beef brisket with seasoning packet – RINSED
12 oz. beer
2 T. yellow mustard (or 1 T. Dijon)
1/4 c. brown sugar
1 c water
1 cabbage, cut into wedges
Combine carrots and onions in a crock pot. Place the corned beef in and sprinkle the seasoning packet over it. Pour beer over the brisket and spread mustard on top. In a small bowl, mix together the brown sugar and water. Pour it over the brisket. Cover and cook on low for about 9 hours (or until fork tender).
Remove the brisket and keep warm. Add the cabbage to the crock pot and cook for about 30 minutes.
Return the brisket to the crock pot and warm it up altogether.
Slice the brisket thinly and serve with the vegetables and mustard on the side.
1 lb. steak
1 lb. broccoli florets
1 medium red onion, cut into wedges
1/4 c. chopped fresh parsley
3 T. red wine vinegar
Chopped fresh oregano
1 T. rinsed capers
1/4 t. red pepper flakes
Preheat the broiler. Heat up a sheet pan. Season the steak with salt and pepper.
Add some olive oil to the hot pan. Add the steak to the pan. Broil for 5 minutes.
Remove the pan from the oven. Turn the steak over. Add 1 T. of oil to pan around the steak. Arrange the broccoli and the onion evenly around the steak. Sprinkle the vegetables with some salt and pepper.
Return the pan to the oven. Broil until the steak’s internal temperature reaches 140. Remove the steak and cover it.
Continue cooking the vegetables until they are tender and lightly charred.
Whish together some salt, 1/4 olive oil, parlsey, vinegar, oregano, capers and red pepper flakes. Cut the steak in thin slices. Spoon the parsley mixture evenly over the steak. Serve with the vegetable mixture.