Thursday, March 21, 2019

Spiced Red Lentils

2 Tbsp. oil
½ cup chopped onion
1 medium finely diced sweet potato
2 garlic cloves, minced
1 cup red lentils
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. turmeric
1 tsp. ground ginger
1 tsp. chili powder
1 tsp. ginger
1 can diced tomatoes
1 can coconut milk
3 cups chicken broth
Salt to taste

In a large saucepan over medium-low heat, sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add garlic; stir, and reduce heat to low.

Add lentils, coriander, cumin, turmeric ginger and chili powder to pan. Stir until lentils are well coated with oil. Add tomatoes, coconut milk and broth. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

Season with salt, and continue to simmer until mixture has thickened, about 10 minutes.

Serve with chopped cilantro and shredded coconut over brown rice.

Monday, February 11, 2019

Queso

12 oz. pork sausage, browned & drained
1 can Rotel tomatoes
1 can black beans
1 can corn
2 lbs. Valveeta cheese
Tortilla chips

Combine ingredients and melt in crockpot.  Serve with tortilla chips.

Acai Bowl

3/4 cup almond milk
1 Tbsp. chia seeds
2 Tbsp. hemp seeds
1 Tbsp. cocoa powder
1 Tbsp. freeze-dried acai powder
1 scoop protein powder (chocolate or vanilla)
1 banana frozen into chunks
1/2 cup blueberries
3 ice cubes

Put ingredients in high-powdered blender and blend.  Pour into a bowl and top with suggested toppings.

Suggested toppings:
shredded coconut
cacao nibs
almond slices
strawberries
Love Crunch granola (chocolate & red berry - YUM!)

Monday, October 1, 2018

Slow Cooker Beef Stew

1 ½ lbs. cubed stew meat
Small onion, chopped
3-5 potatoes cubed
5 carrots, sliced
2-4 celery stalks, sliced
1 14-oz. can stewed tomatoes
2 beef bullion cubes
1 clove garlic
2 Tbsp. cornstarch
3 tsp. tapioca
Salt & pepper to taste

Layer ingredients in slow cooker then pour 2 14-oz cans of water over the top.  Cook on low for 8-10 hours or high for 5-6 hours.

Monday, September 10, 2018

Costco's Copycat Stuffed Green Peppers



3 bell peppers (red or yellow)
1/2 cup water
1/4 cup uncooked rice
1 lb. ground beef
1 6-oz can tomato paste
1 Tbsp. milk
1 tsp. white vinegar
1/2 tsp. onion powder
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/4 tsp. salt
Shredded Parmesan

Preheat oven to 400°. Cut peppers in half length-wise and clean out seeds and stem.  Place in greased 9x13 pan, set aside.

Add water to small sauce pan and bring to a boil.  Add rice and simmer on low until rice is tender and water is absorbed (about 15 minutes).  Set aside.

Meanwhile, brown ground beef and set aside

Combine rice, beef, paste, milk, vinegar and spices in a large mixing bowl.  Fill peppers with beef filling.  Top with Parmesan.  Cover with foil and bake for 50-60 minutes or until peppers are fork tender (check every 20 to 30 minutes).

Thursday, May 10, 2018

One Pot Ground Beef Stroganoff

3 tablespoons extra-virgin olive oil, divided
8 oz crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb ground beef
2 teaspoons paprika
4 cups low sodium beef broth
8 oz dry rotini
1/2 cup sour cream
fresh parsley, for serving

Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve topped with fresh parsley.

Sweet Potato, Quinoa & Black Bean Bowls

Roasted Sweet Potato:
1 large sweet potato, peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Preheat oven to 425 degrees then line a baking sheet with foil & cooking spray. Toss sweet potato in olive oil and spices and spread on baking sheet. Roast for 12-15 minutes or until fork tender.

Or I've come to prefer these Parmesan Sweet Potatoes with this recipe HERE instead.


Quinoa:
2 cups water
1 cup quinoa
1/2 teaspoon kosher salt, divided
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Juice of half a lime
2 tablespoon cilantro, chopped

Boil water in medium sauce pan.  Add quinoa and spices.  Bring to a boil, then             simmer for 15-20 minutes or until tender and water is absorbed.

Canned Black Beans, Warmed
Wild Coyote Cilantro Lime Ranch dressing*
Fresh cilantro, chopped

To assemble bowls, add sweet potatoes, quinoa, beans, dressing and cilantro to individual serving bowls.  Serve warm.

*found at Wal-Mart or Harmon's in the refrigerated salad dressing section