Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe

Ingredients

Avocado Dressing:

• 1 avocado, pitted and peeled
• 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
• 3 tbsp. olive oil
• 1/4 cup water
• 1 packed cup fresh cilantro
• 1 clove of garlic, peeled
• 1/2 lime, juiced
• 1/4 tsp. salt
• Pinch black pepper
• 1/4 tsp. chili powder
• Extra water, for thinning

Taco Meat:

• 2 tsp. chili powder
• 1 tsp. cumin powder
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1 lb. ground meat
• 2 tbsp. water

Salad:

• 1 large head of romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup green onions, chopped
• 1 bell pepper, diced

To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients

• 2 large spaghetti squash
• 1.25 lbs. lean ground beef
• 3 cloves garlic, pressed
• 2 tbsp. tomato paste
• 1 (29 oz.) can low-sodium tomato sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. basil leaves
• Dash of red pepper flakes

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Best Skinny Beef and Broccoli Noodles

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I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

Ingredients

• 2/3 c. low-sodium soy sauce
• 6 tsp. garlic, minced
• Juice of 4 limes
• 1 1/2 tbsp. hot sauce
• 2 tsp. honey
• 5 tbsp. sesame oil, divided
• 2 tbsp. cornstarch
• 1 lb. flank steak, thinly sliced against the grain
• 1 lb. wide rice noodles or udon noodles
• 1 large head broccoli, cut into florets
• 8 oz. baby bella mushrooms, sliced
• 2 tbsp. water
• Lime wedges, for serving

In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
Source: Adapted from Delish

Asian Beef Stir-Fry with Mushrooms and Snow Peas

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Are you trying to start the New Year off right…beginning with a healthy diet? Stir-fry recipes are the way to go if that's what you're aiming for. Just pick a protein and a ton of vegetables, and you've got yourself a filling and health-conscious meal. Soy sauce-based stir-fries are my favorite, so I usually tend to go that way with the sauce. Plus it's something I always have on hand, so not only is it delicious, but it's convenient. Enjoy!

Printable Recipe

Ingredients

Sauce:

• 1/2 cup low-sodium soy sauce 
• 5 tbsp. brown sugar 
• 6 tsp. garlic, minced 
• 1/4 tsp. ground ginger 
• 2 tsp. seasoned rice vinegar

Beef:

• 10 oz. snow peas 
• 4 tbsp. olive oil, divided
• 10 oz. mushrooms, sliced thinly 
• 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
• 2 cups cooked rice, for serving

Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.

Source: Adapted from Julia's Album

Slow Cooker Brisket with Brown Gravy

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Pardon the picture (getting dark at 4:30pm does NOTHING for my dinner pictures), but I just had to share this recipe with you. I love simple slow cooker recipes that taste like you spent hours in the kitchen. The hardest part of this recipe was spending 10 minutes searing the beef (if you even count that hard). Other than that, you basically throw everything in the slow cooker and a few hours later you get tender brisket and vegetables with an incredibly flavorful gravy. Ideal for these chilly winter nights. Enjoy! And HAPPY NEW YEAR!!

Printable Recipe

Ingredients

• Canola oil, for searing
• 1 (2 1/2 to 3 lb.) brisket
• Kosher salt
• 1 bunch parsley, stems reserved and leaves chopped
• 2 stalks celery with leaves, chopped
• 1 bay leaf
• 1 (14.5 oz.) can beef broth
• 2 cups red wine
• 2 tbsp. tomato paste
• 1 (.87 oz.) packet slow cooker pot roast seasoning
• 2 medium onions, chopped
• 2 cups baby carrots
• 2 (8 oz.) packages sliced baby bella mushrooms
• 1 (.87-ounce) packet brown gravy mix
• 1 cup cold water

In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.

To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender. Halfway into cooking, add the carrots. One hour before the brisket is done, add the mushrooms.

Remove the meat, onions, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. 

In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk the gravy mixture into the brisket liquid. Cook until thickened, about 2 minutes. Skim any fat off of the top.

Slice the brisket and arrange it on a serving platter. Serve it with the onions, carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

Source: Adapted from Food Network

Slow Cooker French Dip Sandwiches

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Bradley loves getting a lot of attention, and I'm more than willing to give him all the attention he needs (especially before the new baby comes). That makes it more than essential to have dinners on hand that I can either make in advance or that take little prep time. Slow cooker meals are ideal since I can throw everything in the crockpot and then have the rest of the day to devote to my attention-seeking son. 

Chris and I both love sandwiches (and Bradley loves everything!) so French Dip sandwiches immediately sounded like an easy win in my book. They were extremely easy to prepare and even better to eat. The au jus sauce had tons of flavor and was a delicious accompaniment to the sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 (3-4 lb.) beef chuck or rump roast
• Salt and pepper
• 2 (10.5 oz.) cans beef consommé
• 2 (10.5 oz.) cans reduced sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 envelope onion soup mix
• 1 envelop Au Jus gravy mix
• 8 sub buns, cut in half
• 16 slices Provolone cheese

Season the beef roast with salt and pepper.

In your slow cooker, add the beef consommé, beef broth, Worcestershire, onion soup mix and Au Jus gravy mix. Stir until combined. Add the beef. 

Cover and cook on low for 8-10 hours or on high for 5-7 hours.

Remove beef from slow cooker and shred using two forks.

Preheat your broiler.

Arrange the sub buns on a baking sheet. Top each half with the shredded beef and two slices of cheese. Place under the broiler for 2-3 minutes or until cheese is melted and bread is crusty. Remove from oven and place the second half of bread on top of the sandwich.

Meanwhile, skim fat from the juices in the slow cooker. Spoon juices into small bowls. Serve alongside bread as a dipping sauce.

Source: SK Original

Slow Cooker Barbacoa Beef

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This past Tuesday morning, which happened to be Cinco de Mayo, I casually asked Chris if he wanted a Mexican-themed dinner. Without skipping a beat, he replied, "Barbacoa." Guess he's had some time to think about it.

So off to the store I went to buy a chuck roast to make my hard-working husband some barbacoa beef. This recipe was exceptionally simple since I just threw everything in the crockpot and went about my day. The tender, shredded beef was mouth-watering and I really enjoyed it because we had a choice to use it in tacos, enchiladas, a quesadilla or on a salad. The possibilities were endless! The night I made this I seriously made the best quesadillas I've ever had and the next night I made equally as delicious tacos. So amazing. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. chuck roast (fat trimmed), cut into 2-inch chunks
• 4 tsp. garlic, minced
• 2 chiptoles in adobo sauce, cut in half, seeds removed and chopped (can keep seeds in if you want it extra spicy)
• 1 (4 oz.) can chopped green chiles
• 1 small white onion, finely chopped
• 1/4 cup fresh lime juice
• 2 tbsp. apple cider vinegar
• 3 bay leaves
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 2 tsp. salt
• 1 tsp. black pepper
• Dash of ground cloves
• 1/2 cup beef broth

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Source: Adapted from Gimme Some Oven

Marinated Grilled Ribeye with Caramelized Onions

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We have a very standard go-to steak marinade that belongs to one of Chris' friends, but we use it every chance we get. All it is is pineapple juice, soy sauce and garlic powder, but it's amazing. Last time I bought rib-eyes, my instinct was to use our famous go-to marinade, but once I got home I realized we were out of soy sauce. So to Google I went.

This marinade really gives our go-to marinade a run for its money. Not only is it absolutely amazing, but I (98% of the time) always have all the ingredients on hand so it's super convenient as well. The rib-eye was very tender and each bite was packed with bold flavors, plus the caramelized onions were a perfect slightly sweet compliment. I see myself making this recipe again VERY soon. Enjoy!

Printable Recipe

Ingredients

For the marinade:

• 1 cup ketchup
• 1/2 cup Coca-Cola or water (see note)
• 1/2 cup sugar
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup Worcestershire sauce
• 1/2 cup A-1 Sauce
• 1 1/2 tbsp. black pepper

Other ingredients:

• 2 lbs. ribeye, trimmed of fat
• 2 large onions, cut into vertical strips
• 1 tbsp. butter
• 1 tbsp. extra-virgin olive oil

In a medium bowl, combine ketchup, Coca-Cola/water, sugar, oil, vinegar, Worcestershire, A-1 and black pepper. Whisk to combine. 

Place ribeye steaks in a large ziplock bag. Add marinade ingredients and massage into steaks. Place in the refrigerator and allow to sit for 4-24 hours.

When ready to eat, in a medium sauté pan over low heat, add butter and olive oil. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until onions are caramelized but not cooked down too much. 

When the onions are almost done, start cooking steaks. Remove rib eyes from the bag and reserve marinade. Pour all of the marinade into a small saucepan and bring to a boil. Cook for 10 minutes, stirring frequently, until reduced by half.

When you are ready to grill, heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.

Lightly spray pan/grill and place beef onto pan/grill. Cook for 2-3 minutes (depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions and reduced, cooked marinade for dipping (if desired).

Source: Adapted from A Family Feast

Easy One-Pot Stuffed Pepper Casserole (Gluten-Free)

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I make these gluten-free stuffed peppers pretty often since they're quick to make, healthy, and all three of us love them. For this deconstructed version, I decided to cut my clean up in half by just throwing everything in one pan. It made the prep easier, the clean-up easier, but the taste was just the same. The only difference was that we could ditch the knife!

I stuck with all the same ingredients that I use when I make traditional stuffed peppers, but I omitted the eggs and cheese so it wouldn't be too thick. In its place, I added a hefty amount of shredded cheese on top. If you're looking for all the same great taste as stuffed peppers, but in a simpler presentation, this recipe is the way to go. Who doesn't love a good casserole? Enjoy!

Printable Recipe

Ingredients

• 1.5 lbs. ground beef
• 1 cup onion, diced
• 3 tsp. garlic, minced
• 2 cups green bell peppers, diced
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 can (14.5 oz.) diced tomatoes with Italian seasoning
• 1 can (8 oz.) tomato sauce
• 2 cups beef broth
• 1/2 tsp. Worcestershire sauce
• 1 1/2 tsp. oregano
• 1 1/2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• 1 cup dry rice
• 1 1/2 cups Cheddar cheese, shredded

In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

Source: SK Original

Easy Stuffing Meatloaf

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My favorite part of Thanksgiving dinner isn't the turkey or the mashed potatoes or the green bean casserole, but the stuffing. I looooove the stuffing. My mom makes an amazing version with sausage that I'm just obsessed with, so I figured any sort of meat in stuffing mix would probably be delicious. That's why I decided to try out this meatloaf recipe.

Having Stove Top Stuffing in April isn't really my thing, but when it's in meatloaf I can definitely let it slide. The stuffing takes the place of breadcrumbs that are usually in traditional meatloaf, but the stuffing makes it really moist and flavorful. My favorite is the ketchup on top that becomes extra delicious after baking. This is a recipe for the whole family. Enjoy!

Printable Recipe

Ingredients

• 1.5 lbs. ground beef
• 1 (6 oz.) box Stove Top Stuffing mix
• 1/2 cup water
• 2 eggs
• 1 package Lipton onion soup mix
• 1/2 cup ketchup

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

In a large bowl, combine ground beef, stuffing mix, water, eggs and onion soup mix until combined. 

Shape into a loaf on the prepared baking sheet. Spread ketchup over top.

Bake for 1 hour or until internal temperature reaches 160 degrees F.

Cut into slices and serve.

Source: Adapted from multiple recipes on Pinterest

Pot Roast

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Chris has been asking for pot roast for a while, so obviously I had to make it for him. Pot roast is an ideal meal to make in the winter since it's slow cooked all day and helps warms your house (and tummy). Since there are only a couple weeks left of winter, I just had to squeeze this meal in!

The mixture of flavors in this pot roast are outstanding. Since it cooked low and slow for such a long time, the beef simply falls apart on your fork. Wine, burgandy/cognac and beef bouillon cubes give the roast an intense, rich flavor that meshes perfectly with a heaping scoop of mashed potatoes. It's the ultimate comfort food. Enjoy!

Printable Recipe

Ingredients

• 1 (4 to 5-pound) prime boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• 1 cup flour
• 4 tbsp. olive oil, divided
• 2 cups chopped carrots (4 carrots)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped celery (4 stalks)
• 2 tbsp. garlic, minced,
• 2 cups good red wine, such as Burgundy or Merlot
• 2 tablespoons Cognac or Brandy
• 2 (14.5 oz.) cans diced tomatoes, drained
• 1 cup beef stock
• 1 beef bouillon cube
• 1 tsp. sugar
• 3 branches fresh thyme or 1/2 tsp. dried thyme
• 2 branches fresh rosemary or 1/4 tsp. dried rosemary
• 1 tbsp. unsalted butter, at room temperature
• Mashed potatoes, for serving

Preheat the oven to 275 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1/2 tablespoon salt and 1 teaspoon pepper. Add flour to a large plate and dredge the whole roast in flour, including the ends. 

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1/2 tablespoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. 

Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast and its juices back into the pot, bring to a boil, and cover. Place in the oven for 3 hours for a 3-pound roast, or 4 hours for a 4-5 pound roast, until the meat is fork tender or about 160 degrees F internally.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. 

Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Slice/pull apart the meat. 

Serve warm over mashed potatoes with the sauce spooned over it.

Source: Adapted from Ina Garten

Slow Cooker Piggies aka Stuffed Cabbage Rolls (Gluten-Free)

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When Chris was out of town for work, Bradley and I decided to stay at my parents' house for a night. Not only was a snow storm looming, but Bradley was under the weather and I didn't want to be trapped in my house all alone with a sick baby. So we went to my parents' house and I got to spend some quality time with my mom. During one of Bradley's naps, I asked to make these Piggies that my mom has been making for years. It was her mom's recipe and I just needed to know how to make them.

Piggies are very simple to make; they're just a little time consuming. But with two people working on the cabbage rolls, we got the meal prepared in no time! A simple combination of pork and beef is tucked and rolled into cabbage leaves and then you slow cook them with a simple tomato sauce. These are the ultimate comfort food to me since they remind me of my childhood. Enjoy!

Printable Recipe

Ingredients

• 1 (14.5 oz.) can sauerkraut
• 1 head cabbage, outer damaged layers removed
• 1 tbsp. butter
• 1 medium onion, diced
• 1 lb. ground beef
• 1 lb. ground pork
• 1 cup long grain rice (NOT cooked)
• 2 tsp. garlic powder
• 1 (8 oz.) can tomato sauce

Line the bottom of a crockpot with sauerkraut and set aside.

Fill a large pot with water and bring to a boil. Add cabbage and boil for 5 minutes. Remove cabbage from pot and allow to cool slightly. Reserve water.

Meanwhile, melt butter in a small pan. Add onions and saute until soft, about 5-7 minutes. 

Combine cooked onions, beef, pork, rice and garlic powder in a large bowl. 

Take cabbage and separate leaves. Use a small knife to remove the tough rib from the center of each leaf.

Take about 1 tablespoon of the meat mixture and place in the center of each leaf. Fold like an envelope and roll up tightly. If the leaf is very large, cut it in half before filling. Continue with the remaining cabbage leaves. If you have extra cabbage leaves, you can shred them and throw into the bottom of the crockpot with the sauerkraut.

Place stuffed cabbage rolls very close together in the bottom of the prepared crockpot (you can lay them on top of one another). Cover with tomato sauce and 2 cups of the reserved cabbage water.

Put the lid on the crockpot and cook on HIGH for 1 hour or until rice is tender (alternatively, you can cook the piggies in a large pot or dutch oven at 350 degrees F for 1 hour).

Source: My Mom

Stuffed Eggplant (Gluten-Free)

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One of my friends moved all the way to Seattle, so luckily I was her recipient of perishable goods while she was packing up her home and office. She belonged to a CSA (Community Supported Agriculture) where she received weekly baskets of produce from a local farmer. Since she was unable to use all the produce she received in her last basket before she left, she graciously gave me a big batch of assorted vegetables since she knows I love to cook. When she told me an eggplant was included, I immediately started imagining all the things I could make with it.

This is a perfect weeknight dinner to share with someone. You get your share of meat, vegetables and cheese all wrapped up into one delicious dish. And if you each take a half, it's more than filling. I really loved this recipe and enjoyed the mix of flavors. The sausage adds some kick, the seasonings are perfect compliments to the vegetables, while the ooey gooey cheese melts and pulls the dish together. Enjoy!

Printable Recipe

Ingredients

• 1 large eggplant
• 3 tbsp. extra-virgin olive oil, divided
• 1/2 lb. ground beef
• 2 links mild Italian sausage, removed from casing
• Salt and freshly ground black pepper
• 1 small onion, finely diced
• 1/2 red pepper, finely diced
• 3 cloves garlic, minced
• 1/2 tbsp. dried parsley
• 1/2 tbsp. dried basil
• 1/2 cup Parmesan cheese, grated
• 1/2 cup part-skim Ricotta cheese
• 1 1/2 cups reduced-fat Mozzarella cheese, shredded, divided
• 1/2 cup tomato, seeded and diced

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray and set aside.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop 1 cup of the scooped out part and set aside. Evenly slice a very small strip of the skin (about 2 inches long) off the bottom of each eggplant half so the eggplant lays flat. 

Meanwhile, in a medium saute pan heat 1 tbsp. olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef and the sausage to the pan and saute until browned. Drain.

In the same pan over medium heat, add the remaining 2 tbsp. olive oil and saute the onions, peppers, reserved 1 cup chopped eggplant and garlic until vegetables are tender. 

In a large bowl mix together the cooked vegetables, cooked meat, parsley, basil, Parmesan, Ricotta, 1 cup Mozzarella and the tomatoes.

Evenly fill the scooped-out eggplant halves with the meat mixture. Sprinkle evenly with remaining 1/2 cup Mozzarella cheese. 

Place on prepared baking sheet and cook for 30 minutes. Serve immediately.

Source: SK Original

Stuffed Pepper Soup (Gluten-Free)

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Having a big bowl of steaming hot soup on a cold winter evening is the bees knees. It warms your insides, doesn't make you feel overly stuffed or sluggish, and is usually pretty simple to make at home. 

We love my Stuffed Peppers, so this recipe was a take on that. I added canned tomatoes and chicken broth to the base of the recipe, and the outcome was a hearty soup version of one of our favorite low-calorie (and gluten-free!) meals. The boys and I gobbled this up. Enjoy!

Printable Recipe

Ingredients

• 1 cup long-grain white rice
• 1 lb. ground beef
• 1 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes
• 1 (15 oz.) can tomato sauce
• 2 cups vegetable or chicken broth
• 1/2 tsp. Italian seasoning
• 1/4 tsp. oregano
• 1/2 tsp. Worcestershire sauce
• Dash of red pepper flakes (optional)
• Salt and pepper, to taste

Cook rice according to package directions. Set aside.

Meanwhile, add beef to a large pot. Cook until browned and then drain off the fat. 

Return beef to pot and add peppers, onion, garlic, diced tomatoes, tomato sauce, broth, Italian seasoning, oregano, Worcestershire, red pepper flakes, salt and pepper. Stir to combine and bring to a boil.

Once boiling, reduce heat to low and cover. Simmer for 40 minutes. Scoop soup into a bowl and top with 1/2 cup cooked rice.

Source: SK Original

Salisbury Steak with Caramelized Onion Gravy

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Man oh man, was this good. I think if I was stuck on a deserted island and I could only have one condiment for whatever I could scrounge up on the island, I would pick caramelized onions. Are they a condiment? Well, regardless--I'd pick 'em.

Despite the long list of ingredients and the lengthy instructions, this recipe really is pretty simple to make. It's just a little time consuming since caramelizing onions is a long and slow cooking process, but the result is totally worth it. The onion gravy is delicious on the moist meat patties. They are perfectly seasoned on their own, but taste even more delicious with the thick gravy on top. This is a perfect winter meal that would be really good over egg noodles (if you're not worried about your carb intake)! Enjoy!

Printable Recipe

Ingredients

Onion Gravy:

• 2 tbsp. butter
• 2 large yellow onions, thinly sliced
• 2 tbsp. flour
• 3 cups low-sodium beef broth, divided
• 1/2 tbsp. tomato paste
• Salt and pepper, to taste

Meat Patties:

• 1 lb. ground beef
• 1/2 cup panko
• 1/2 tsp. salt
• 1/4 tsp pepper
• 1 tsp. garlic, minced
• 1 tsp. Worcestershire sauce
• 1/2 tsp. parsley
• 1 tbsp. canola oil

To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium heat, stirring occasionally, until onions start to turn light brown and are softened, about 15 minutes. Add 1/4 cup of the broth and stir to combine. Reduce heat to medium-low, cover and continue cooking until onions are tender, about 10-15 more minutes. Add more broth as needed, 1/4 cup at a time, to make sure onions do not stick to the bottom of the pan. Once onions are tender, stir in flour and cook for 1 minute. Stir in remaining beef broth and tomato paste. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

To make patties: Mix ground beef, panko, salt, pepper, garlic, Worcestershire sauce and parsley in a bowl. Divide the beef mixture into 4 equal portions and shape into oval patties, about 3/4" thick. Heat the canola oil in a large skillet over medium-high heat. Add patties and cook for 3 minutes per side, or until a crust forms. Add patties to the pan with the gravy and spoon gravy over top. Serve warm with mashed potatoes or egg noodles, if desired.

Source: SK Original

Individual Beef Bourguignon Pot Pies

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I've always been a big fan of Julia Child and her recipes, and Beef Bourguignon is one of her most famous dishes that I've always wanted to try but have been intimidated by. I don't know if it's because I saw the movie Julie and Julia and witnessed what a disaster her Beef Bourguignon turned out to be; or if it's because I know how intense the recipe is and how long it takes; of if it's just because Beef Bourguignon is such an extravagant dish and I'm just destined to mess it up. But whatever it is, I haven't taken on the challenge yet.

So in an effort to save myself some of the stress from making Julia Child's Beef Bourguignon, I made this copycat version and it highly exceeded my expectations. There are only a few steps and the directions are very straightforward! The recipe uses packaged beef tips for the protein, and that beef and gravy added a lot of complex flavors to the rest of the dish. It's also packed with tons of vegetables, which is always a bonus in my book. The wine gives it a rich, deep flavor, but the Dijon, thyme and rosemary brighten it up. My whole family loved these cute individual pot pies and I hope you do as well. Enjoy!

Printable Recipe

Ingredients
Makes 6 servings

• Nonstick cooking spray
• 3 tbsp. butter
• 1 1/2 cups carrots, coarsely chopped
• 1 1/2 cups celery, coarsely chopped
• 1 cup frozen small whole onions, thawed and halved
• 1/2 tsp. pepper
• 3 cups fresh mushrooms, sliced
• 1 cup Burgundy (you can use Merlot if you cannot find Burgundy)
• 1 tbsp. stone-ground Dijon-style mustard
• 4 tsp. garlic, minced
• 1/2 tsp. dried rosemary
• 1 1/2 tsp. dried thyme, crushed
• 2 (15 oz.) packages refrigerated cooked beef tips with gravy
• 1 cup lower-sodium beef broth
• 1 packaged refrigerated layered buttermilk biscuits

Preheat oven to 375 degrees F. Spray 6 ramekins with cooking spray and set aside.

In a large skillet heat the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 10-12 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Stir in beef with gravy and broth; heat through. 

Divide beef mixture evenly among the ramekins. Flatten biscuits so they are about the size of the ramekins and place one biscuit on top of each ramekin.

Bake for 7-10 minutes or until biscuits are golden.

Source: Adapted from Better Homes and Garden

Sloppy Joe Dip

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I've said it before and I'll say it again: Chris loves Sloppy Joe mix from a can. I proclaim myself to be a pretty good cook, so you would think I would be offended. But I'm far from it. If I'm in a rut for what to make for dinner, I know I can always defrost some meat from the freezer, brown it up with some Sloppy Joe sauce (since I now keep it on hand) and my dear husband will be thrilled. It's a win-win for the whole family.

With football season coming to a close, it's only suitable to prepare fun dips to eat while watching the big games. Throwing Sloppy Joe mix in with some Velveeta created the most flavorful, creamy dip. The ground beef added some substance to the dish and made it very comparable to Chris' favorite sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground beef
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 1 (15 oz.) can Sloppy Joe sauce
• 1 (8 oz.) box cream cheese
• 4 oz. Velveeta cheese, cubed
• Chips or crackers, for serving

In a large skillet over medium heat, brown the ground beef, onions, and bell peppers until the meat is no longer pink. Drain the beef mixture and add it back to the pan.

Add the Sloppy Joe sauce, cream cheese and cheese to the pan with the beef mixture. Turn heat to low and cook, stirring frequently, until the cheese has melted. Serve immediately or transfer to a slow cooker set to low to keep warm.

Serve with chips or crackers.

Source: SK Original

Open Face Meatball Sub on Garlic Toast

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I've been wanting a new photography board to take all of my food pictures on for some time now, and Chris was thoughtful enough to surprise me with a board he made me for Christmas. So it was only suitable that my first picture on my new board was a concoction Chris came up with!

I had both of our families over for Christmas dinner and made a typical Italian feast. Eggplant Parmesan, Lasagna and meatballs in homemade marinara sauce (both with and without meat) were on the menu. We had tons of leftovers, so Chris made these Open Face Meatballs Subs for dinner the next evening. He spruced up the bread with a garlic butter mixture and then topped it off with some Mozzarella cheese. They make you feel less guilty since less bread is involved, but they are still extremely filling and delicious. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups marinara sauce, homemade or store-bought
• 8 meatballs, cut in half
• 4 tbsp. butter, melted
• 1 tsp. garlic, minced
• Italian or French bread, cut into four 1/2" slices
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Make marinara sauce as directed, or use store-bought sauce and heat in a saucepan over medium heat. Add meatballs to the sauce and allow to heat through.

Meanwhile, preheat broiler to medium heat. Mix hot melted butter and garlic together. Spread butter mixture on both sides of each slice of bread. Place under the broiler for 1 minute per side, or until the bread is toasted and begins to turn light brown. Remove from the broiler.

Place bread on a baking sheet. Top each slice of bread with four meatball halves and a little sauce. Sprinkle Mozzarella and Parmesan cheese evenly over top of each slice.

Place under broiler for 1-2 minutes, or until cheese beings to bubble. Serve immediately.
Source: Chris Original