Ingredients:
1 lb flank steak
1 onion, sliced
8 oz mushrooms, sliced
All purpose seasoning
2 tsp olive oil
Directions:
Season both sides of flank steak with all purpose seasoning. Heat pan with 1 tsp olive oil over medium-high heat. Cook flank steak on each side for about 4-5 minutes, depending on how well done you like it.
Slice onion and mushrooms. Heat 1 tsp olive oil over medium heat, add mushrooms and onions and cook until soft.
http://www.alwaystime4fitness.com/
Ingredients
4 Sweet bell peppers of your color choice.
2 Yellow container of brown rice, or quinoa, cooked just shy of done
1 Yellow container of black beans, (canned) rinsed and drained
1 Yellow container of frozen corn
1 lb of browned low fat ground beef, seasoned with 21 Day Fix Southwestern Seasoning
1 Green container of petite diced tomatoes
1 Green container of tomato sauce
1 Blue container of your favorite cheese
Directions
1. Cook brown rice, or quinoa according to directions in your eating plan.
2. While rice/quinoa is simmering, brown ground meat and season with Southwest seasoning. Set aside to cool.
3. Drain and rinse black beans.
4. Portion out diced tomatoes, corn, and tomato sauce, and cheese.
5. Combine in large bowl meat, tomatoes, corn, rice/quinoa, beans, and sauce.
6. Cut caps off of peppers and pull out ribs and core. Rinse excess seeds out.
7. Stuff peppers with filling.
8. Sprinkle with cheese.
9. Bake at 375 Fahrenheit for 40-45 minutes, depending on the strength of your oven. Cheese should be melted and filling should be heated all the way through.
Ingredients
1 zucchini, halved lengthwise
1/2 lb ground beef
1 can black beans
Shredded cheddar cheese
21 DF Southwest seasoning
Directions
Preheat oven to 350 F. Scoop out flesh of zucchini and either discard or save to add to eggs or mixed veggies in another meal. Brown ground beef over medium heat. Add 1 T of Southwest seasoning and mix. Rinse, drain and add 2 yellows of black beans and mix to incorporate. Divide between 2 halves of zucchini (if extra, just add as a side on your plate) and top each half with 1 blue of cheese. Bake for 20-30 minutes or until zucchini is fork tender.
Ingredients
1 lb flank steak, skirt steak or sirloin steak
2 red bell peppers
1 onion
Shredded cheddar cheese (optional)
corn tortillas
1 tsp olive oil
21 DF Southwest seasoning
Directions:
Rub Southwest seasoning on both sides of the steak. Slice bell peppers and onions into strips. Add 1 tsp of oil to a pan and saute peppers and onions on medium-low with salt and pepper. Saute until they are soft. Cook steak on medium-high heat (on the stove or grill) about 4 minutes on each side, depending on thickness of steak and desired doneness. Let rest for 5 minutes before slicing. Make sure you slice against the grain for the most tenderness. Serve with 1 corn tortilla, 1 green veggies and 1 red meat. Top with salsa and cheese (1 blue).
http://www.health-bent.com
Ingredients
1 lb. ground beef
1 onion, diced
2 cloves garlic, finely chopped
2 carrots, chopped
4 oz. mushrooms, sliced
1 T each FRESH rosemary, sage and thyme
1/2 c chicken stock
1 head cauliflower, chopped and boiled in water until soft
2 eggs
S&P
Directions
Preheat your oven to 400ºF. In a deep-sided saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1/2 c chicken stock. Use a spatula to pick up any brown bits on the bottom of the pan. Turn the heat off and toss in 3/4 of the chopped herbs along with some salt and pepper.
In a small bowl, whisk together the egg, a splash of chicken stock and the cooked cauliflower pieces. Use a combination of whisking and smashing to get the cauliflower as smooth as possible. Throw in the rest of the herbs along with a nice, heavy pinch of salt. Spoon the mixture on top of the meat and press into an even layer with your spatula.
Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.
http://www.catzinthekitchen.com/
Ingredients
4 medium zucchinis, cut in half lengthwise
1/4 cup mild salsa
1 lb ground beef
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, diced finely
4 oz tomato sauce
1/4 cup water
1/2 cup shredded cheese (omit for Whole30 or dairy-free)
Directions
Preheat over to 400 degrees. Hollow out the zucchini halves using a spoon, leaving a 1/4 inch thick shell on each. Chop the scooped out flesh of the zucchini into small pieces. Discard all but 3/4 cup (or save for another recipe). Squeeze out any excess water using paper towels. Brown beef in a large skillet, breaking up any chunks. When browned, add spices and mix well.
Add onion, zucchini flesh, water, and tomato sauce. Stir and cover. Simmer on low heat for 20 min, stirring occasionally.
Place 1/4 cup of salsa in the bottom of an 11×13 baking dish.
Use a 1/3 cup measuring cup to fill the hollowed zucchini boats with the beef mixture, dividing equally (about a 1/3 cup in each). Top each zucchini boat with 1 tbsp of shredded cheese. Cover with foil. Bake for 35 min, or until cheese is melted and zucchini is cooked through.
Ingredients:
1 lb ground beef
1 large onion, chopped
4 cloves garlic, chopped
2 (14 oz) cans diced tomatoes, undrained
15 oz tomato sauce
1 T chili powder
1 t ground cumin
½ t dried oregano
½ t salt
1/8 t pepper
¼ t cayenne pepper
Directions:
Sauté ground beef and onions in skillet until meat is brown. Drain well. Mix all ingredients in slow cooker. Cover and cook on low heat for 6-7 hours.
Adapted from http://www.sandisallergyfreerecipes.net
Ingredients:
2 medium size zucchini- cut thin into ribbons
1 large onion- sliced
1 large size carrot- julienne
1 large red pepper- sliced
1 lb ground beef
1 Tbsp. coconut oil or olive oil
1 tsp. dried basil
Pesto:
2 c. basil leaves
3 cloves garlic
1/4 c. pine nuts or walnuts
1/4-1/2 c. olive oil
Put basil, garlic cloves and pine nuts into the food processor; pulse, adding olive oil a little at a time.
Add enough oil for paste consistency.
Cashew cream:
Soak 1 c. raw cashews in 2c. water for a few hours
Strain nuts, then rinse them.
Add nuts to food processor as well as:
4 Tbsp. lemon juice
1 tsp. salt
1/4-1/2 c. water(to desired texture)
Puree until smooth.
Directions:
In a medium frying pan, add oil, onion, carrot, and pepper. Sauté for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and set vegetables aside in a bowl when vegetables are soft. Brown ground beef in the same pan. Once beef is cooked, add vegetables back in and stir together. To assemble lasagna use a 9″ by 13″ baking dish. Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish. Then a single layer or zucchini ribbons.
Followed by 1/3 of beef and vegetables. Then 1/3 of your cashew cream. And 1/3 of your pesto. Repeat each step two more times, ending with pesto. Bake uncovered at 350 degrees for 30-40 minutes.