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Korean Beef Lettuce Wraps -2 ways
I thought it would be fun to start sharing some of my favorite recipes. I’ll show you how I make them “WORK” for me and my family. I am by no means a professional food blogger so don’t judge. 😆 Here is the first recipe – Korean Beef Lettuce Wraps. It’s quick and easy and also a family favorite. KOREAN BEEF LETTUCE WRAPS -2 ways! 1 lb. ground beef 1 Tablespoon sesame oil 1/4 cup Coconut Aminos 3 cloves garlic, minced 1/4 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes salt and pepper, to taste 1/2 cup brown sugar (optional see directions)* 1 bunch of Romaine lettuce 1/4 small…
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Crockpot Chili
Ingredients: 1/2 lb. ground beef, browned 3 (16 oz.) cans kidney beans, drained and rinsed 1 (16 oz.) cans Northern beans, drained and rinsed 1 (16 oz.) cans pinto or black beans, drained and rinsed 4 cups of petite diced Roma tomatoes or 4 (14.5 oz.) cans diced tomatoes -juice and all 1-1/2 cups water (omit if using canned tomatoes) 2 medium onions, chopped 1 cup petite diced green peppers 1 teaspoon garlic powder 3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon ground black pepper 1 teaspoon salt Directions: Combine all ingredients into a crockpot. Cook on LOW 8 hours or on HIGH for 4. Serve as is or…
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Chicken Veggie Soup
Ingredients: 15 cups water 1-1/2 teaspoons salt 1 teaspoon onion powder 2 teaspoons dried basil 4 chicken breasts 4 carrots, chopped in large rounds 3 celery stalks, diced 1 cup diced frozen green beans 1 cup frozen corn 1 cup frozen peas pepper to taste Directions: In a large stock pot add water, salt, onion powder, and basil, chicken, carrots, and celery. Bring to a boil; boil until chicken is fully cooked and vegetables are tender. Remove chicken breasts. Turn heat down to medium. Add frozen vegetables. Cover and simmer for 15 minutes. Shred chicken into bite-size pieces. Add meat back into soup. Pepper to taste and serve.
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Cilantro Lime Rice
Ingredients: 1-1/4 cups brown rice, uncooked juice and the zest from 1 large or 2 small limes 2-1/2 cups water 2 tablespoons finely chopped cilantro 3/4 teaspoons salt 1/4 teaspoon cumin Directions: Add all ingredients to a large saucepan. Bring to a boil, reduce heat, cover and simmer on low heat for 30-40 minutes or until all the liquid is absorbed.
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“Meaty” Meatballs
Ingredients: 1-1/2 lbs. ground beef 1-1/2 lbs. ground turkey 3 large eggs 4 cloves garlic, finely minced 1 heaping tablespoon dried parsley (or Italian seasoning for a more Italian flavor) 1-1/2 teaspoons dried oregano 1-1/2 teaspoons sea salt 1/2 teaspoon black pepper Directions: Combine all ingredients together in a large bowl. Shape into 1-inch balls. Bake at 375 degrees for 25-30 minutes or until thoroughly cooked. Serve with salad and lots of vegetables or over zoodles or spaghetti squash topped with marinara sauce. NOTES: This recipe makes a lot! I like to flash freeze the extras to have on hand.
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Rotisserie Chicken
ingredients: 1 (5 lb.) whole uncooked chicken or 6 chicken breasts 1/2 cup water 1/3 cup olive oil 1 tablespoon balsamic vinegar 2 teaspoons lemon juice 4 cloves garlic, minced Directions: Place chicken inside crockpot. Mix remaining ingredients together; pour over chicken. Cook on LOW 8 hours or HIGH for 4 hours. When chicken is fully cooked, remove and shred. NOTES: You can also cook this in an electric pressure cooker on HIGH pressure for 40 minutes. You will need to add an additional 1/2 cup of water.
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Buffalo Seasoned Potatoes
Ingredients: 2-1/2 lbs. potatoes (red, russet, sweet – your choice or a mix of all) 1 teaspoon paprika 2 teaspoons garlic powder 4-6 tablespoons Frank’s hot sauce 1/2 cup olive oil 1/4 cup nutritional yeast (optional) sea salt to taste Directions: Dice potatoes and place them in a bowl. Add remaining ingredients and toss to coat. Spread on a baking sheet (I line mine with parchment paper for easy clean-up). Bake 425 degrees for 20. Flip the potatoes and continue baking another 15-20 minutes until potatoes are tender and browned. NOTES: These are delicious with the hot sauce omitted too.
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Fajitas
2 chicken breasts, cut into strips 2 tablespoons olive oil 1 yellow onion 2 bell peppers 1 medium zucchini squash salt and pepper 1/4 teaspoon dried oregano 1/4 teaspoon cumin 1/2 lime Cut onion, peppers, and zucchini into thin strips. In a large skillet, sauté veggies in 1 tablespoon of oil over medium high heat until tender. Remove veggies onto a plate. Add remaining 1 tablespoon of oil and chicken. Cook until browned and completely cooked through. Add veggies back in to the skillet. Season with salt and pepper, oregano, and cumin. Cook 3-4 minutes more to warm veggies. Squeeze juice of 1/2 lime over right before serving. Serve…
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Italian Salad Dressing
ingredients: 1/2 cup olive oil 2 tablespoons mayonnaise 1/2 teaspoon dried parsley 1 tablespoon white vinegar 2 teaspoons black pepper 1 teaspoon salt 1 clove garlic 1 tablespoon fresh lemon juice Directions: Blend all ingredients together in blender This dressing is really good on the following salad: romaine lettuce, spinach, black olives, red onion slices, tomatoes, pepperoncinis
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Kalua Pork
Ingredients: 4 lbs. pork roast 1 bottle liquid smoke 1 bunch spinach, washed Directions: Add all ingredients to a crockpot. Cook on low 6-8 hours until meat is tender. Shred and serve over rice, cauli-rice or on top of a salad. You can also use this as the meat in Hawaiian haystacks. NOTES: To make this in a pressure cooker, add 1 cup of water and cook on high pressure for 60 minutes. You can also use chicken in place of the pork
