Unstuffed Pepper Skillet

A quick, easy, and healthy dinner!! I made enough to have some for our dinner and as well as a left over lunch.

Ingredients

• 1 red bell pepper, diced
• ½ onion, diced
• 2 cloves garlic, minced
• 8 oz tomato sauce
• ¼ pound lean ground turkey or lean ground beef
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ¾ teaspoon oregano
• ½ cup cooked brown rice (I used the quick cooking brown rice to make everything faster)
• 2 teaspoons olive oil
• ¼ cup shredded cheddar cheese
• 1 teaspoon fresh lime juice
• Chopped cilantro for garnish!

Instructions

1. Add 1 teaspoon of your olive oil in a large skillet over medium high heat
2. When the pan is hot, add your ground turkey/lean ground beef and season with salt and pepper
3. Let the turkey/lean ground beef brown in the pan, stirring occasionally until it is cooked through
4. Meanwhile, cook your brown rice
5. When your turkey/lean ground beeef is almost done, add ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon paprika, and ¼ teaspoon oregano. Stir to combine
6. Set the turkey/lean ground beeef aside on a plate and add the remaining 1 teaspoon of olive oil to your pan
7. Add your veggies (pepper, onion, garlic) and season with salt and pepper. Add your  tomato sauce in with the veggies after they have been cooking for a few minutes - stir to combine
8. Let the veggies cook until they have softened. If it gets too dry, add a splash of water and stir together
9. When the veggies are almost done, add the remaining spices (1/2 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon paprika, and ½ teaspoon oregano)
10. Add the turkey/lean ground beef back into the veggies along with your ½ cup of cooked brown rice
11. Add your lime juice and stir everything together. Season to taste
12. Add your cheese - you can either stir it in or sprinkle it on top and melt under the broiler or in the microwave

Beef & Broccoli with Sweet Potato Noodles

I realized while looking through my blog...I enjoy two types of food: Mexican and sweet potatoes! LOL!!!! This one sounded interesting to me just based on the fact that the noodles were made of sweet potatoes!! I was ready for the challenge of making noodles with a potato!! I'm really trying to get out of my comfort zone while in the kitchen and trying new things like this once a week!!
Here is how you can enjoy this yummy meal:

Marinade:

• 12-16 Ounces lean stir-fry beef slices
• ⅓ Cup fresh orange juice
• 2 Tablespoons coconut aminos
• 1 Clove garlic, crushed
• 1 Teaspoon fresh ginger, grated
• ½ Teaspoon red pepper flakes
• ½ Teaspoon sea salt

Noodles:

• 1 Large sweet potato, peeled and spiralized
• 1 Tablespoon avocado oil (or cooking fat of choice)
• Salt and pepper

Sauce:

• ⅔ Cup coconut aminos
• 2 Tablespoon sunflower seed butter
• 2 Teaspoon apple cider vinegar
• 1 Clove garlic, minced

Other:

• 1 Small head of broccoli, chopped.
• 2 Tablespoons avocado oil (or cooking fat of choice)
• Sliced scallions to garnish

Instructions

1. Place the marinade ingredients in a Ziploc bag, seal and refrigerate for at least 30 minutes and no more than 60 minutes.
2. While the meat marinates, make the sweet potato noodles. Preheat oven to 375 degrees. Spiralize the sweet potato with the attachment with the smallest triangles. Lay the sweet potato noodles on a parchment lined baking sheet and toss with oil, salt and pepper. Bake for 15-20 minutes, until the noodles are tender. Set the noodles aside.
3. Place a pan over medium-high heat, add the broccoli, fill the bottom with water and cover with a lid. Steam the broccoli for 2-3 minutes, drain the water and transfer to a separate bowl.
4. Remove the beef from the marinade and pat dry with paper towels.
5. Heat a large nonstick pan over medium-high heat (or Wok if you have one). While the pan heats, whisk together the sauce ingredients in a small saucepan. Heat the sauce over medium-low heat until it begins to simmer, then reduce to low.
6. Place the oil on the large pan, and add the beef in a single layer. Toss for 2-3 minutes, add the broccoli to the pan and cook an additional minute.
7. Remove from the heat and toss with the sweet potato noodles and sauce.
8. Garnish with scallions and serve.

Hello Fresh Review: Argentine Spiced Steak

Out of my three meals through Hello Fresh...this was my favorite! The combination of spices and all the ingredients just made this one very appetizing.

 

 

 

The above picture is all the ingredients used in the meal. It also came with a side of couscous.

 

I really loved the recipe cards. Made it super simple to follow along. I am a total visual person so this helps in the process.

After a bit cooking time...under 30 minutes this was my final dish:

Like I said...really appetizing. I had some for dinner and there was enough left for me to have some at lunch the next day.

Clean Grillin' summer

Is anyone as excited as I am that summer is right around the corner? While I do live in Florida, we are getting super close to the end of the school..which totally symbolizes SUMMER for this kindergarten teacher.
As a beachbody coach I always try to think of fun and exciting ways to keep my friends engaged and wanted to extend this to you all. I have started a Facebook group that will feature various recipes to make sure you keep on track nutrition wise while grillin' out.
Here is a link to my summer grillin' clean group: https://www.facebook.com/groups/1471286679828517/members/

Hope to see you there!! Starts on May 23rd!
If you are having any problems contact me directly!

Mexican: Carne Asade

Seriously I could eat Mexican every night of the week!! There is just something so fresh about Mexican food!!!! Soo good!!

You will need:
1 small onion
6 limes (squeeze juice into the crock pot)
Cumin
Chili powder
Jalapeño (the amount you put in just totally depends on your taste buds. I have a jar of sliced ones in our fridge, I added about 10).
Beef bottom roast

Add all of the above ingredients to your crock pot. I cook mine for 12 hours.
Add whatever toppings you wish: cheese, lettuce, tomato, guacamole, tortilla, etc.

Enjoy!

Soy Sauce Beef

Confession....another meal I just make on the whim. The night before I cooked this meal I felt like I wanted an Asian dish the next day. So I looked around the pantry/fridge to see what ingredients I had in the house. Again add the ingredients to your liking. I honestly paid no attention to how much I was really adding.

The night before I cooked I let it marinate in a Ziploc bag.

Place your bottom roast in a bag and add:

~ soy sauce (I used about half a bottle)

~ minced garlic

~ ginger

~ red pepper flakes

The next morning add to the crock pot....set it on low....and cook for about 12 hours.

I served it over a salad with my favorite dressing...makato ginger!!!



Dinner Time: Garlic and Herb Beef

 

I was so excited for this recipe. I'm a sucker for pot roasts in my slow cooker...and garlic!! It's great to find beef recipes that are both clean and healthy for my family.

Obviously since it went in the slow cooker it's super easy to make from the prep time to serving.

Ingredients:

3 lb chuck roast, cut into 2 pieces

8 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh thyme

1 teaspoon salt, 3/4 teaspoon pepper

1 cup beef broth, low sodium preferred

 

Directions:

Place the chuck roast into the slow cooker. Rub with the garlic, parsley, chives, thyme, and  salt & pepper. Add the broth. Cover the slow cooker and let it cook. I set mine for about 10 hours. Yes 10 hours...I like to cook mine nice and slow. When I went to shred it, the beef feel apart like butter.

 

 

I served mine with a little bit of mashed potatoes and a side salad (tomato, cucumber, red onion, and red wine vinegar).

 

It was a delicious meal...and I am happy to report that 2/3 of the boys enjoyed their meal (the other one is too picky and just wanted a waffle!)

 

 

Enjoy!