Sticky Teriyaki Beef

 

Rachel gave me this recipe and we tried it last week and it was SO yummy and easy. It's definitely a new one for the rotation.

Sticky Teriyaki Bowls

from Lillie Eats and Tells

1/2 c onion, diced (130 g)

1 c red pepper, diced (160 g)

1 lb 96% lean ground beef (454 grams) (I used ground turkey and it was delicious)

2 tsp corn starch (6 g)

1 frozen garlic cube, or minced clove

3 Tbsp Teriyaki sauce (60 g)

1/2 tsp salt (or to taste)

1/4 tsp pepper

1/2 c green onions, chopped (15g)

Heat a large, heavy-bottomed skillet over high heat. Spray with a mist of oil and add your onions and bell pepper. Cook for about 2-3 minutes until very fragrant, stirring often.

Scoot the veggies to one side, spray the pan again, and add your beef, letting it sit for a couple of minutes to brown. Your veggies will continue to cook and that's good. Just stir them if needed.

After a couple of minutes, crumble your beef with a meat masher or wooden spoon and brown it all in the pan. Sprinkle the meat with corn starch and stir it around, cooking for a minute before adding the garlic and teriyaki sauce. Let that cook for another minute, stirring everything together in the pan, then remove from heat.

Season with salt and pepper to taste an toss in the chopped green onions. Enjoy over rice or noodles. *I think it would also be yummy to add in cabbage and chopped carrots as a topping.

Mom's Famous Freezer Bean and Beef Burritos

 With my kids being home all day every day, we have been going through food at an incredible rate.  Why is everyone so hungry all of the time?!  Add soccer practices right at dinnertime to the mix and I had to come up with a fast and hearty meal that everyone would love.  MKC is always my trusted source for meals that everyone in my house can get on board with and this one was no exception.   I just bought the Cilantro Lime Crema Dressing from Costco and it was so good drizzled on top.  I added some riced cauliflower at the end and it bulked up the burrito mix and added nutrition easily making 40 burritos.  Lastly, I bought these pre-cooked tortillas from Tortilla Familia and they worked great, saved time, and are delicious.

pic courtesy of MKC

Mom's Famous Freezer Bean and Beef Burritos 

Mels Kitchen Cafe

• 1 1/2 pounds ground turkey/beef (I used 1 pound of each so it made a lot more)
•  1 cup chopped onion
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper (I use coarsely ground pepper)
•  3 cans (16 ounces each) refried beans- I used Trader Joe's
•  3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
•  1 1/2 cups (12 ounces) green taco sauce or green enchilada sauce 
•  1 1/2 cups (12 ounces) red taco sauce or red enchilada sauce
•  1/2 cup (4 ounces) salsa, green or red
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
• Frozen riced cauliflower, optional (adds zero flavor, but bulks it up and doesn't have texture once it heats so you can't see or taste it- I probably put 1 1/2 cups in)
•  6 to 7 cups shredded cheese (I prefer using a mix of cheddar and Monterey Jack)
•  20 10-inch tortillas or 30 8-inch tortillas (I used these and they're delicious)
• 
  

1. In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
2. Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
3. Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed (see pictures in the post for a visual).
4. I roll all the burritos and place them on a large sheet pan. After they are all rolled, I wrap each one individually in plastic wrap and then put them in gallon size ziploc bags and freeze.
5. To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully. 🙂

Lomo Saltado (Peruvian Beef Stir Fry)

courtesy

This was just so different and so delicious.  I'm so happy I tried it!  It was hearty, healthy and so fun!  I used our air fryer to make the "french fries" which saves a ton of time.  Can't wait to make this again.  Skinnytaste has a TON of great recipes if you are ever in a rut.  They're all rated by tons of cooks, so you can tell when you've got a good one and when you go to print, you can adjust how many serving sizes you want and it auto-updates in the recipe.

Lomo Saltado

Skinnytaste

For the Baked Fries: (I made these in the air fryer and saved TONS of time)

• canola cooking spray
• 1 medium, 5.3 oz potato, russet or yukon gold, washed and dried
• 1 tsp olive oil
• 1/4 tsp garlic powder
• kosher salt and black pepper, to taste

For the Beef:

• 1/2 lb lean sirloin, cut into small, thin strips
• kosher salt, to taste
• 1/4 tsp cumin
• black pepper, to taste
• 1 teaspoon olive oil
• 1 medium red onion, sliced into thick strips
• 2 mini yellow bell peppers or 1 large
• 1 large jalapeno, ribbed and seeded, chopped
• 2 cloves garlic, crushed
• 1 medium tomato, sliced into wedges
• 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
• 1 tbsp apple cider vinegar
• 1/4 cup chopped cilantro

• Preheat the oven to 400°F.
• Lightly coat a baking sheet with cooking spray.
• Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
• Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
• Meanwhile, season meat with salt, pepper and cumin.
• Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
• Serve immediately with french fries and divide evenly between 2 plates.

Whole30 Beef Stew

In all truth, I'm not much of a fan of beef stew...it just has never done it for me.  But, this one was delicious and also one of those that gets even better with time- meaning I ate it 3 days after it sat in the fridge and it was amazing.  Note- it bakes for 1.5 hours in the oven so prepare in advance!

Whole30 Beef Stew

Primal Gourmet

• 2 lbs stewing beef - cut into 1" cubes chuck, shoulder, bottom round, or rump all work here
• 2 med-sized onions - quartered
• 4 celery stalks - chopped into 1" pieces
• 3 carrots - chopped on a bias into 1" pieces
• 2 parsnips - cubed (optional- I didn't use b/c I don't like them)
• 227 gr button mushrooms - quartered
• 7 cloves garlic - smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary - finely chopped
• 2 bay leaves fresh or dried
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 L chicken or beef stock
• 8-10 baby white potatoes - quartered
• salt and pepper
• avocado oil
• fresh parsley - for garnish

Instructions

1. Preheat oven to 350F.
2. Pat meat very dry with paper towel and season both sides with salt.
3. Add 1 tbsp avocado oil to a large Dutch oven or oven-safe pot over high heat. Add beef to pot and brown in batches so as to not overcrowd the pot. Transfer browned beef to a bowl. **Note: if you’re beef does not brown it is because a) you did not dry the meat b) the pot is not hot enough c) you overcrowded the pot and are causing the beef to steam d) all of the above.
4. If required, add an additional 1 tbsp avocado oil to the pot. Add onion, celery, carrot and parsnips. Season with a small pinch of salt and cook for 4-5 minutes.
5. Add mushrooms and cook an additional 4-5 minutes. Add garlic, thyme and rosemary and cook an additional 60 seconds.
6. Add paprika and smoked paprika and cook an additional 45-60 seconds. Return browned beef to pot along with stock, potatoes and bay leaves. Bring everything to a boil, season with black pepper, cover with lid and transfer to 350F oven for 1.5 hours.
7. Remove from oven, taste for seasoning and adjust accordingly. If the meat is still tough, return to oven for an additional 30 minutes, then check again.
8. Serve and garnish with fresh parsley.

Perfect Pot Roast and Gravy

I was craving pot roast, but was kind of sick of the same old recipe, so I decided to try this one. Holy Moly. It was SO good!!! It was really different, but so, so yummy. I think this will be my new go-to!

Perfect Pot Roast and Gravy

by Mel's Kitchen Café

Ingredients:

Roast:

• 3 to 5 pound chuck roast, trimmed of extra fat
• Coarse, kosher salt and pepper
• 2 tablespoons olive oil
• 1 to 2 large yellow onions, sliced in thick rings
• 3 cloves garlic, smashed
• 8 ounce can tomato sauce
• 3 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon allspice
• 1/4 teaspoon dried thyme
• 1/2 to 1 teaspoon coarse, kosher salt
• 1/4 to 1/2 teaspoon black pepper
• 1 bay leaf
• 6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces

Gravy:

• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 3 to 4 cups juices/drippings from roast

Directions:

1. Season the roast on all sides with a few pinches of salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
3. Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
4. In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
5. Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
6. Nestle the carrots around the roast.
7. Cover and cook on low 8-9 hours until the meat is very tender.
8. Transfer the meat, carrots, and onions to a platter and tent with foil.
9. Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
10. For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
11. Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
12. Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).

Baked Taco Rollups

I made these and thought they were delish! I froze leftovers in ziplocs and popped in microwave for lunches! They are great! I used only 1lb of meat and it worked!

Baked Taco Rollups
Adapted from Mommy I’m Hungry
print recipe

2 lbs extra lean ground beef (or ground turkey)
1 medium onion diced
1 small can diced green chilies, mild
1 recipe for homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans (regular or fat free)*
2 cups shredded Colby-jack or cheddar cheese
flour tortillas, small to medium size

Suggested Condiments-
lettuce chopped
tomatoes chopped
olives
sour cream

Preheat the oven to 400 degrees.
In a large skillet brown meat and onion over medium-high heat. Drain off any excess liquid. Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes until bubbly. Add a little water or tomato juice if the mixture seems dry.
Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. Bake at 400 degrees for about 12-15minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and serve with optional condiments.
Makes about 12-15 medium tacos.

Taco Seasoning
1 tablespoon chili powder**
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. If making extra seasoning, store in an airtight container.
This is enough for one recipe of taco rollups above.
**less chili powder if you are serving to those who don’t like spice.

Tips:
-*I used about 3/4 of a 16 oz can of refried beans. We liked the filling with less bean and more meat.
Another option is to add a can of drained pinto beans and smash them with a potato masher into the meat after the meat is cooked. Add about 1 tablespoon of canola oil while mashing beans.
-If serving to young children (who may not eat a whole taco) or using as an appetizer, cut the tacos in half, preferably on a diagonal.
-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.

Meatballs for Spaghetti

I thought these were pretty tasty and easy! I like meatballs and I like the idea of being able to pick how much meat you want with your spaghetti! 

Meatballs Adapted from Rachel Ray

1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper


Preheat over to 425
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Old Fashion Meatloaf

   I felt like our blog was lacking in ground beef recipes so I've been on the lookout. I don't cook all that much with it but its nice for a change! I found this on Pinterest and it was delicious! Seth loved it too! It was easy and I had all ingredients on hand! 

Recipe Courtesy of Paula Deen

Based on 178 Reviews

Servings: 4 servings 
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients

1 lb ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion 
1/2 cup chopped bell pepper
1   egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping: 
Mix ingredients for topping and spread on loaf. Bake for 1 hour.