3 green peppers
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese
1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!
Recipe adapted from: http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
June 24, 2013
October 14, 2012
Easy Baked Fajitas
1 lb chicken, cut into strips (or your favorite meat)
1 can diced tomatoes
1 can diced green chiles
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I used one red and one green)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1. Combine vegetable oil with spices in large ziplock bag.
2. Add chicken, tomatoes, chiles, onion, and peppers. Mix to combine.
3. Place mixture in 9x13 glass pan and bake at 400 degrees for 20-25 minutes.
This dish goes well with Spanish Rice.
This recipe is perfect to make ahead and freeze. Before you add any ingredients to the bag, use a Sharpee and write the baking directions. Then complete the recipe through step 2, and put the bag in the freezer. When you are ready to cook the fajitas, pull the bag out of the freezer, defrost, and bake.
Recipe originally found here: http://eatinonthecheap.com/2011/03/24/my-thoughts-on-food-magazines-and-baked-chicken-fajitas/
1 can diced tomatoes
1 can diced green chiles
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I used one red and one green)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1. Combine vegetable oil with spices in large ziplock bag.
2. Add chicken, tomatoes, chiles, onion, and peppers. Mix to combine.
3. Place mixture in 9x13 glass pan and bake at 400 degrees for 20-25 minutes.
This dish goes well with Spanish Rice.
This recipe is perfect to make ahead and freeze. Before you add any ingredients to the bag, use a Sharpee and write the baking directions. Then complete the recipe through step 2, and put the bag in the freezer. When you are ready to cook the fajitas, pull the bag out of the freezer, defrost, and bake.
Recipe originally found here: http://eatinonthecheap.com/2011/03/24/my-thoughts-on-food-magazines-and-baked-chicken-fajitas/
September 3, 2012
Mom's Famous Lasagna
1 jar Ragu spagetti sauce (or if you are feeling ambitious, you could make your own...)
1 cup water
1 lb ground hamburger (or ground turkey)
16 oz. cottage cheese
mozarella cheese (lots)
2 boxes gluten free lasagna noodles
1. Cook hamburger/turkey thoroughly. Drain and rinse.
2. Mix Ragu sauce and water. Spread a thin layer on the bottom of a 9x13 pan.
3. Lay down one layer of noodles, placing them carefully to cover the entire pan.
4. Lay down a layer of cottage cheese (about 8 oz.) and mozarella cheese.
5. Lay down another layer of noodles, placing them carefully to cover the entire layer of cheese.
6. Mix the remaining Ragu sauce with the ground hamburger/turkey. Pour a layer of Ragu/meat (about half of what remains) on top of the noodles.
7. Repeat steps 3-6 until all ingredients are gone.
8. Cover pan with a greased piece of foil. Bake at 325 degrees for 90 minutes.
1 cup water
1 lb ground hamburger (or ground turkey)
16 oz. cottage cheese
mozarella cheese (lots)
2 boxes gluten free lasagna noodles
1. Cook hamburger/turkey thoroughly. Drain and rinse.
2. Mix Ragu sauce and water. Spread a thin layer on the bottom of a 9x13 pan.
3. Lay down one layer of noodles, placing them carefully to cover the entire pan.
4. Lay down a layer of cottage cheese (about 8 oz.) and mozarella cheese.
5. Lay down another layer of noodles, placing them carefully to cover the entire layer of cheese.
6. Mix the remaining Ragu sauce with the ground hamburger/turkey. Pour a layer of Ragu/meat (about half of what remains) on top of the noodles.
7. Repeat steps 3-6 until all ingredients are gone.
8. Cover pan with a greased piece of foil. Bake at 325 degrees for 90 minutes.
August 15, 2012
Thai-Style Steak Salad
Steak marinade:
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper
Additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts or cashews, chopped (optional)
2 apples, cored, halved, and sliced thin (optional)
1 cucumber, sliced thin (optional)
2 tomatoes, cut into thin wedges (optional)
1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.
Recipe from Kellie Barlow, submitted to the USC Ward Recipes Blog, originally from Food Everyday's Great Food Fast recipe book
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper
Additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts or cashews, chopped (optional)
2 apples, cored, halved, and sliced thin (optional)
1 cucumber, sliced thin (optional)
2 tomatoes, cut into thin wedges (optional)
1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.
Recipe from Kellie Barlow, submitted to the USC Ward Recipes Blog, originally from Food Everyday's Great Food Fast recipe book
March 12, 2011
Fajitas
1 Tbs Worcestershire sauce
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed
1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.
Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed
1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.
Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/
March 6, 2011
Orange Beef Stir Fry
12 oz beef top round steak
1 tsp finely shredded orange peel
1/2 c orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tbsp cooking oil
4 green onions, bias sliced into 1 inch pieces (approx. 2/3 c)
1 clove garlic, minced
6 c coarsely shredded fresh spinach (8 oz)
1 can sliced water chestnuts, drained
2 c hot cooked rice
1. Stir together orange peel, orange juice, cornstartch, soy sauce, and sugar to form sauce.
2. Heat oil in large skillet or wok (medium-high heat). Sitr fry green onions and garlic for one minute then remove and set aside.
3. Add steak to skillet. Cook thoroughly and push to sides of pan.
4. Add sauce to the middle of the pan. Cook until thickened and bubbly.
5. Add green onion/garlic mixture, spinach, and water chestnuts to pan. Cook for one minute.
6. Serve immediately over rice.
*This dish would be great over rice noodles. Next time I'll try stir frying the dish with rice noodles.
1 tsp finely shredded orange peel
1/2 c orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tbsp cooking oil
4 green onions, bias sliced into 1 inch pieces (approx. 2/3 c)
1 clove garlic, minced
6 c coarsely shredded fresh spinach (8 oz)
1 can sliced water chestnuts, drained
2 c hot cooked rice
1. Stir together orange peel, orange juice, cornstartch, soy sauce, and sugar to form sauce.
2. Heat oil in large skillet or wok (medium-high heat). Sitr fry green onions and garlic for one minute then remove and set aside.
3. Add steak to skillet. Cook thoroughly and push to sides of pan.
4. Add sauce to the middle of the pan. Cook until thickened and bubbly.
5. Add green onion/garlic mixture, spinach, and water chestnuts to pan. Cook for one minute.
6. Serve immediately over rice.
*This dish would be great over rice noodles. Next time I'll try stir frying the dish with rice noodles.
March 3, 2011
Meatballs
1 lb. ground beef
1 egg, beaten
1/2 medium onion, freshly chopped
2 tbsp fresh parsley or 2 tsp dried parsley
2 tbsp cornstarch or GF flour
1 1/2 tsp salt
1/4 tsp pepper
1 small clove garlic
3 tbsp grated Parmesian cheese
1/2 tsp dried oregano
1. Mix all ingredients together.
2. Cook in large frying pan on medium heat, turning occasionally until cooked thoroughly.
3. Mix with your favorite spaghetti sauce and serve over GF noodles.
1 egg, beaten
1/2 medium onion, freshly chopped
2 tbsp fresh parsley or 2 tsp dried parsley
2 tbsp cornstarch or GF flour
1 1/2 tsp salt
1/4 tsp pepper
1 small clove garlic
3 tbsp grated Parmesian cheese
1/2 tsp dried oregano
1. Mix all ingredients together.
2. Cook in large frying pan on medium heat, turning occasionally until cooked thoroughly.
3. Mix with your favorite spaghetti sauce and serve over GF noodles.
February 3, 2011
Mexican Filling
½ pound lean ground beef
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/
January 23, 2011
Taco Salads
Taco Salads
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
Taco Soup
1 can black beans
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
Subscribe to:
Posts (Atom)