Category Archives: Beef

Beef Recipes

Beef Stew

The Ingredients:

1 1/2 lbs Beef steak or Stew meat, cut into cubes  (I had 27.5 oz)

10 oz. Green Bans, fresh, cut in thirds

5 Green Onions/Scallions (2.8 oz)

1 small Onion, chopped (5.1 oz)

5 stalks Celery, chopped (6.8 oz)

6 small Turnips, peeled and chopped into large pieces (22.7 oz)

4 c. Beef Broth

2 tsp. Salt

1 tsp. black Pepper

1 tsp. Oregano, dried leaves

1/2 tsp. Thyme, dried

1 Bay leaf

3 c. Cauliflower, cook it and mash it

What to Do:

Put everything except cauliflower into a large crock pot, cover and cook on low for 10 hours.

After cooking is done, stir in the mashed cauliflower and serve.

Makes 10 servings.

Nutritional Information:

Sodium: 720 mg     Fat: 15.41 g     Total Carbs: 10.69 g     Fiber: 3.7 g     NetCarbs: 6.99 g     Veggie Net Carbs: 6.5 g     Protein: 17.16 g     Calories: 247

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Green Chile Chili

The Ingredients:

3 lbs Ground Beef, I used 93/7% fat

2 c. Beef Stock

2 – 4 oz cans Diced Green Chiles

3 Tbsp Chili Powder

2 Tbsp Cumin, ground

1 tsp. Cayenne pepper

3 tsp Salt

1 tsp Garlic Salt

1 Tbsp Cholula Hot Sauce, or you favorite hot sauce

1 can Refried Beans, not fat free

What to Do:

In a pot, add all ingredients except beans in a large pot over med-high heat. Cook, stirring frequently for 15-20 minutes until beef is all browned and chili is well combined.

Add refried beans and stir well to incorporate into chili, cover, reduce heat to med-low and simmer for 45 minutes.

Makes 10 servings.

You can omit the beans to make this induction friendly, I added it for texture. I created this recipe to mimic the filling of those cheapo beef bean and green chili burritos. I used to love those darn things!

I like to use this recipe to make pork rind nachos with, not as a bowl of chili kind of chili. It’s excellent for bunless chili cheese dogs and chili burgers as well. Try it on top of chicken for a nice change of pace as well.

Nutritional information:

Sodium: 1570 mg     Fat: 7.7 g     Total Carbs: 9.65     Fiber: 2.7 g                              Net Carbs: 6.95 g     Veg Net Carbs: 2 g     Protein: 32.57 g     Calories: 242

Ratios:     Carbs: 16%     Fat: 29%     Protein: 55%

Zucchini Taco Boats

The Ingredients:

2 medium Zucchini, halved & insides scraped out

8 oz leftover Taco Meat

2 oz. Onion, diced

6 oz. Cheese, shredded

Sour Cream, Guacamole & Salsa for topppings

What To Do:

Heat oven to 375.

Reheat taco meat in saute pan with onions until all hot and bubbly over med-high heat.

Place zucchini shells on non-stick foil in 9X13 casserole dish. Fill each zucchini shell with the meat until all 4 halves are evenly filled.

Top each boat with 1 1/2 oz cheese, it’s gonna be messy! 🙂

Bake in pre-heated oven for 20-30 minutes until cheese is nice and melty and slightly browned.

Makes 4 serving.

I am not adding the nutritional info for this one because it will depend on what you used for taco seasoning and how large your zucchini’s are. These are really fantastic! Thanks for the idea Sue!

Pork Chops with Mushroom Gravy

The Ingredients:

6 Pork Chops, approx 6 oz each

salt & pepper to season chops

2 Tbsp. Olive Oil

8 oz. Mushrooms, drained, canned

1 can Campbell’s Beefy Mushroom Soup, condensed

3 cans Water (use soup can)

2 Beef Bouillon cubes

2 Tbsp Minced dried Onions

1/2 tsp. Thyme, dried

What To Do:

Combine soup, water, bouillon cubes, minced onions, thyme and canned mushrooms all together in large soup pot, bring to boil, cover, reduce heat to medium and cook for 15 minutes.

Meanwhile, season pork chops very simply with salt and pepper,  heat oil in a saute pan over med to med-high heat and sear the chops on each side, about 2 minutes per side.

Add the seared pork chops to the soup mixture, cover, reduce heat to medium low and allow to cook for 1 1/2 hours rearranging the chops a couple of times during the cooking time.

After the hour and a half, remove chops from liquid, set aside to rest. Turn heat up to high and let the gravy thicken, stirring occasionally for about 15 minutes.  Spoon gravy evenly over the 6 chops and serve.

Makes 6 servings

Nutritional Information:     Sodium: 981 mg     Fat: 14.61 g     Total carbs: 6.72 g  Fiber: 1.1 g     Net Carbs: 5.62 g     Veggie Net Carbs: 2.3 g     Protein: 39.68 g      Calories: 325

Ratios:     Carbs: 9%     Fat: 40%     Protein: 51%

Mexican Shepards Pie


Filling Ingredients:

1 lb. Ground Pork

1 lb. Ground Beef

2 Large Tomatoes, chopped  (18.4 oz)

2 Tbsp. Onion flakes, dried minced onion

1 –  4 oz. can Green Chile’s, fire roasted

2 tsp. Chili Powder

1 tsp. Cumin, ground

1 tsp. Salt, coarse ground

3 Tbsp. Red Taco Sauce (I use La Victoria brand)

Topping Ingredients:

1 lg. head Cauliflower, chopped (35 oz)

16 oz. Pepper Jack Cheese, shredded

1 tsp. Oregano, dried

1/2 tsp. Onion Powder

1 tsp. Salt, coarse ground

1/2 tsp. Cumin, ground

1 c. Heavy Whipping Cream

8 oz. Cheddar Cheese, shredded

What to do:

In large saucepan, place ground beef and pork and cover with 2 cups water and mix well. Cook over medium high heat until browned, stirring often, drain.

Return meat to pan, add tomatoes, green chilies, taco sauce, and spices, stir well, cook over medium high heat for about 4 minutes, reduce to medium heat and cook for another 5 minutes, stirring occasionally the whole time. set meat aside while preparing the topping.

Chop cauliflower, put into large stock-pot, add about 4 cups water, cover, cook over high heat for 13 minutes without lifting lid, then stir, keep cooking for another 5 minutes, still covered. Remove from heat, remove lid, break cauliflower up with spoon as well as you can, drain cauliflower using mesh strainer, drain well! Return to stockpot, add spices, cream and pepper jack cheese and blend very well using an immersion blender.

Divide meat mixture between 2 large casserole dishes (9×13) as evenly as possible, then top with cauliflower dividing evenly over both pans and spreading evenly over the meat mixture. Top each casserole dish with 4 ounces cheddar sprinkled over the top.

Bake uncovered at 375 degrees for 35-45 minutes until slightly browned/bubbly.

Makes 16 Servings

Nutritional Information:

Sodium: 6287mg     Fat: 26.36g     Fiber: 2.2g     Net Carbs: 5.87g     VeggieNetCarbs: 3.84g     Protein: 22.23g     Calories: 361

Ratios:      Carbohydrate: 9%     Fat: 66%     Protein: 25%

Eggplant Lasagna

 

The ingredients:

1 lb. Johnsonville Sweet Italian Ground Sausage

1 lb. Ground Beef 93/7% fat

7 oz. Onions, diced

16 oz. Crimini Mushrooms, sliced

24 oz. Mozzarella, whole milk, fresh (I like to use perilini’s)

2 jars Mezzetta Homestyle Marinara sauce

30 oz. Ricotta, whole milk

4 large Eggs

5 oz. Parmesan, shredded

2 large Eggplant (25 oz.) peeled and very thinly sliced

8 cloves Garlic (1.6 oz.) halved and thinly sliced

1 large Red Bell Pepper (7 oz) chopped

4 Tbsp. Olive Oil

1 Tbsp. Basil, dried

What to Do:

Pre-Heat oven to 375 degrees and have 2 – 9×13″ casserole pans ready

Brown ground beef and sausage in large saucepan, add onions and bell pepper and cook until softened, add marinara sauce, heat through and set aside.

Heat olive oil in another large skillet and saute mushrooms and garlic until soft  and set aside.

Mix ricotta, parmesan, eggs and basil until mixed thoroughly, set aside.

Pour 2 cups meat sauce in bottom of each casserole dish and spread evenly, layer each pan with 1/4 of eggplant slices, spread ricotta mixture evenly over eggplant in both pans, using all of mixture in both pans.

Layer remaining eggplant slices over the top of the ricotta mixture in both pans, divide mushrooms between the two pans and spread evenly over the eggplant.

Top mushroom layer with the rest of the meat sauce, about 3 cups for each pan and spread evenly over mushrooms.

Top with the mozzarella, using half of the cheese on each pan, spreading evenly over the sauce.

Cover each pan tightly with non-stick foil and bake for 45 minutes, remove foil and continue baking for 15 minutes until cheese is slightly browned.

Makes 16 servings, 8 large slices per pan and freezes really well.

Ratios:    Carbs 11%      Fat: 61%      Protein: 28%

Sodium: 1110mg      Fat: 35.67g     Fiber: 2.9g      Net Carbs: 10.69g

Protein: 33.74g      Calories: 525      Veggie Net Carbs: 7.22g

No-Bean Chili

image

Shown here with a couple hot dogs and melted cheese on top.

The Ingredients :

1 lb. Ground Beef 93/7% fat

1 lb. Ground Turkey

4 links Isernio’s Chicken Italian Sausage, squeezed from casings

2 Green Bell Peppers (15-16oz)

1/2 large Onion, diced (5 oz)

1 can Hunts Tomato Paste (6 oz)

1 can Hunts Tomato Puree (10.75 oz)

4 cloves Garlic, pressed through garlic press

2 large Red Tomatoes, chopped

3 c. Beef Broth

5 Tbsp. Chili Powder

2 tsp. Cumin, ground

2 tsp. Salt, coarse ground

1 can Pumpkin, not pie filling (15 oz)

What to Do:

Combine all 3 meats with beef broth and mix well in a large stockpot.

Heat pot over Med-High heat, add garlic and onion and stir well until browned.

Add tomatoes, green peppers, tomato paste, tomato puree and spices and bring to a simmer.

Cover, reduce heat to Med-Low, cook for 45 minutes, stirring occasionally.

Stir in Pumpkin, and cook for 15 more minutes stirring often.

Makes about 16 – 1 cup servings

Sodium: 568mg     Fat: 8.42g     Fiber: 3.6g     Net Carbs: 6.11g          VeggieNetCarbs: 5.18g     Protein: 17.32g     Calories: 183

Ratios:    Carbohydrate: 22%     Fat: 41%     Protein: 37%

Update 2-7-2016: I doubled the pumpkin in this recipe tonight and love the results!! Will do that from now on.

Meatloaf Florentine

The Ingredients:

2 – 10 oz. boxes of Frozen Spinach, whole leaf

1.25 lbs.  Ground Turkey 93/7 fat

1 lb. Ground Beef 85/15 fat

3 large Eggs

12 oz. bag Frozen Onions, chopped

4 cloves Garlic, pressed through garlic press

1/2 c. Golden Flaxmeal

2 tsp. Salt

1 tsp. Black Pepper

1 tsp. Chili Powder

2 tsp. Bacon Grease

3 oz. Cheddar Cheese, shredded

3 oz. Mozzarella, shredded

What to Do:

Put frozen spinach in a dry pan, cover, cook on medium heat until thawed, stirring occasionally to break it up.

Add onions and garlic to spinach, turn up heat to med-high, add bacon grease, stir well and cook uncovered for 5 minutes, stirring frequently. Remove from heat and allow to cool down.

In a large bowl, combine all other ingredients and mix well, then stir in spinach mixture when cooled slightly and mix very well.

Scoop mixture into large loaf pan (mine was very full!) or divide into 2 loaf pans and bake at 350 degrees for 1 1/2 hours for one large loaf pan.

Makes 14 servings (cut into 7 large slices then again down the middle)

Sodium: 644mg     Fat: 20.32g     Fiber: 4.2g      Net Carbs: 3.31g           VeggieNetCarbs: 2.0g     Protein: 20.17g     Calories: 322

Ratios: Carbohydrate: 9%     Fat: 57%     Protein: 34%

This is especially good when you take one serving, slice it in half and pan fry till crisp on each side. Doesn’t dry out at all, so moist!

Poblano Chile Relleno

Ingredients:

4 Poblano Peppers

1/2 lb. 85/15 Ground Beef

3.5 ounces Canned diced Green Chiles

1/2 Tbsp. dried Minced Onions

1/2 tsp. ground Cumin

1/2 tsp. Chili Powder

1/4 tsp. Coarse Salt

8 large Eggs

4 ounces Shredded Mozzarella Cheese

4 ounces Shredded Chedder Cheese

1-2 cups Red or Green Enchilada Sauce (I prefer Red)

What to do:

Roast Poblano’s under a broiler in the oven until peels are bubbling and browned, turning with tongs to make sure they are even.  Remove from oven and allow to cool enough to handle safely. Holding onto the stem of the pepper, peel all the skin off the pepper and discard the skins. Cut tops off and remove the seeds inside. Set peppers aside for now.

Brown ground beef over med-high heat in a non-stick skillet until cooked through, drain and return to pan. Add green chili’s and all dry spices to ground beef and mix thoroughly. Remove from heat and set aside to cool.

When beef mixture is cool enough to handle, divide mixture evenly among the 4 peppers and fill them each with beef and 1 ounce of mozzarella cheese. Set all 4 stuffed peppers aside for now.

Get your eggs now, crack and scramble 2 at a time and pour into a non-stick frying pan about 10″ in size with 1/2 tsp. bacon grease heated at med-high heat. Pour the eggs evenly over the bottom of pan and spread it out like a crepe and cook just one side, when it is almost cooked through, place 1 stuffed pepper onto the egg and slide egg onto a plate.

Repeat this process for the other 3 peppers.

Starting with the first pepper on the plate, take egg and fold over the pepper, rolling it and tucking the edges and ends in to themselves. repeat for all of the pepper until for have 4 little egg packages.

Top each one with 1 ounce of shredded Chedder cheese and 1/4 to 1/2 cup of Enchilada sauce. I used 1/2 cup, I like it saucy, but if you reduce it to 1/4 c. of sauce, you will be saving 2 net carbs per serving. Bake uncovered in a 400 degree oven for about 20 minutes until cheese is all melted.

Makes 4 large servings.

Nutritional information per serving:

Ratios: Carbs: 9%  Fat: 60%  Protein: 31%

Sodium: 1386mg  Fat: 35.56g   Fiber: 0.8g   Net Carbs: 11.19

Protein: 38.6g   Calories: 533   Veggie net carbs: 5.05 Vnc