These ribs are out of this world! They fall right off of the bone and melt in your mouth. Enjoy!
2 T olive oil
1.5 - 2lb bone-in beef short ribs
1 T paprika
1 t salt
1 t pepper
~15oz butternut squash, peeled, cubed (I used a pre-cut version!)
1 c carrots, peeled, medium chopped
1/4 c concord grape juice (100% juice)
1/4 c beef bone broth
1 T red wine vinegar
2 T garlic, minced
1 t thyme, dried
1 t basil, dried
This stew is the perfect fall comfort food and the aroma will fill your home! Enjoy!
2 T olive oil
1 yellow onion, chopped
1 c celery, chopped
1 c carrots, chopped
1/2 c mushrooms, sliced
2 potatoes, white, cut into chunks
2 lb beef stew pieces
1 28 oz can crushed tomatoes
4 c beef stock or broth (check ingredients to ensure no added sugars)
salt & pepper, to taste
1 bag broccoli slaw
1 c broccoli
1/2 c bacon, crumbled
1/4 c dried cranberries
1/4 c sunflower seeds
8 oz sirloin steak, grilled
1 avocado, sliced
1/4 c feta cheese, crumbled
dressing of choice, if desired
Combine first five ingredients. Split between two plates. Top each with 4 oz grilled steak. Place avocado on the side of each salad. Sprinkle feta on top of salads. Add dressing, if desired.
Meatloaf (Makes 6 cupcakes and 1 loaf):
1 t olive oil
1 onion, minced
2 c white mushrooms, finely chopped (don't cut out!! will serve as your 'binding' in absence of bread crumbs)
1 lb ground beef
1 lb ground Italian sausage (check ingredients!)
1 t salt
1 t Italian seasoning
1 t garlic powder
1 egg, lightly beaten
1 6oz can tomato paste
2 T mustard
1) Preheat oven to 350F degrees
2) Heat oil in a medium skillet. Saute onion and mushrooms until softened. Set aside.
3) In a large bowl, combine the meats, herbs, and egg. Add in onion and mushrooms. Mix well (I find it easiest to use my hands.)
4) Place parchment paper lines in 6 holder muffin tin. Pat meat into the cups until ~2/3 full.
5) Lightly grease a loaf pan with olive oil. Pat remaining meat into the loaf pan.
6) Combine tomato paste and mustard in a small bowl. Set aside
6) Place meatloaves into the oven. Bake for 10 minutes. Remove and lightly glaze with tomato mixture.
7) Place meatloaves back in the oven. Bake muffins for about 25 more minutes and loaf for about 35 more minutes. Ensure these are cooked through before removing from the oven.
Note: Muffins may need to be drained of grease after cooking. I recommend removing from paper liners and placing muffins on a grated cookie cooling sheet.
Garlic Potato Icing: See Ingredients/Instructions here!
1) Place individual meatloaf muffins on a serving dish
2) In an icing piping bag, insert a large opening, silver icing tip. Fill bag with mashed potatoes. Top each meatloaf with a small amount of potatoes.
3) Garnish with parsley.
My friend Amber developed this recipe and it is oh so delicious! Roasting all day leaves the beef SO tender and one-pan clean-up is a dream! This recipe will NOT disappoint!
3-4 lb chuck roast
~10 small potatoes, cut in half
6 cloves of garlic, minced
1 onion, cubed
1 box mushrooms, sliced
1 bag baby carrots
1 box organic mushroom broth
1/3 c balsamic vinegar (Amber's recipe calls for 1 cup, but I ran out of space in my crock pot!)
1) Place roast in Crock-Pot
2) Add vegetables around the roast
3) Pour in liquids
4) Cook on low for 10-12 hours
3lbs beef stew meat
2 10.5 oz cans cream of mushroom soup
4 1.34oz packets of brown gravy mix
2 beef bullion cubes
2 c water
1 small onion, chopped
Dreaming of Chinese food, but don't want to pay the cost ($$$ and calories)?? Try out this light and easy substitution that is sure to hit the spot of any craving!
Makes 2 large servings
1/2 lb beef, lean sirloin, thinly sliced (ALSO DELISH WITH CHICKEN!)
2 1/2 T cornstarch, divided
2 tsp canola oil
1 c chicken broth, reduced sodium, divided
4 c broccoli
1 T ginger powder
1 T garlic, minced
1/4 c water
1/4 soy sauce, low sodium
1) In a small bowl, toss beef with 2 T cornstarch
2) Heat oil in a wok or deep pan over medium-high heat. Add beef, cooking until medium-well done (~5 minutes). Transfer beef to a separate plate.
3) Add 1/2 c broth to wok with broccoli. Cover and cook, stirring occasionally, until broccoli is almost crisp (~4 minutes).
4) In a small bowl, stir together ginger, garlic, water, soy sauce, remaining 1/2 c broth, and remaining 1/2 T cornstarch until well blended.
5) Add soy sauce mixture to wok, reducing heat to medium-low. Bring to a simmer, continuously stirring until slightly thickened (~2 minutes).
5) Return beef to wok and toss to coat.
6) Serve immediately.
(Modified from Weight Watchers)