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Cheeseburger in a Bowl

I first saw a version of this recipe in a copy of Cooking Light, I've made it countless times since that first encounter. My Mr. is burger, pizza, and wings eating machine. When we have date night, the popular question is "Where do you want to go?" and the answer I anticipate is usually a burger joint, pizza, or wings. I don't mind going to those places since it is his one night of the week to eat anything he wants. I've also learned how to adapt the menu to what I need to eat to meet my goals.

This is a go to when I feel like a cheeseburger but don't want to pay someone else to make it for me or intake unnecessary calories. Another bonus, it's a quick meal for a work night dinner!

In our house, I make enough at dinner to eat the leftovers for lunch the next day. It makes it easy meal planning wise and helps keep my stress levels lower since I don't have to spend a few of my hours on Sunday meal prepping all the meals for the week.

Serves 4

Ingredients

1.5 lbs ground beef or turkey (make sure you're getting the most humanely raised that you can afford)

1 10 oz bag of lettuce ( I love butter lettuce mix.)

1 cup chopped tomato

4 no salt pickle spears (chopped)

1 small/med mered onion (peeled and chopped)

1 cup shredded cheese (We like cheddar.)

1/4 tsp salt

1/2 tsp pepper

Garlic powder (to taste)

Onion powder (to taste)

1/3 cup mayo

1/4 cup unsalted ketchup

2 tbs water

Directions

  1. In a small bowl whisk together mayo, ketchup and water. Set aside.

  2. Brown meat until almost fully cooked. Season with salt, pepper, garlic powder and onion powder as you like. Add chopped onion to pan and cook until softened.

  3. Divide lettuce, tomatoes, and pickle evenly among 4 bowls. Top with burger mixture and cheese.

  4. Drizzle each with dressing. Grab a fork and enjoy.

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Bacon Cheeseburger Salad

We eat a lot, and by a lot I mean a ton, of salads. These are easy to make ahead the night before and they give us a big dose of vegetables. Our go to is usually a cobb like salad however, we wanted to mix things up to take the dull out of the routine. Also, who doesn't love a cheeseburger?

20170510093059

20170510093059

Serves 4

Ingredients 

Salad

  • 1lbGround sirloin

  • 1/2 Onion, chopped

  • 1tspSea salt

  • 1/4tspBlack pepper

  • 2 bags Romaine Lettuce Blend

  • 1cupTomatoes(chopped)

  • 3/4cupCheddar cheese(shredded)

  • 1/2cupPickles(diced)

  • 8 slices of center cut bacon, cooked, 2 slices per serving (I always make it in microwave so it's perfectly crispy.)

Dressing

  • 1/2cupMayonnaise

  • 2tbspPickles(diced)

  • 2tspMustard

  • 1tspWhite vinegar

  • 1/2tspSmoked paprika

  • 1 packet stevia(or any sweetener of choice; adjust to taste)

Directions

  1. Cook onion and ground sirloin in a skillet over medium high heat. Season with sea salt and black pepper (I also added a little bit of beef seasoningfor that extra burger goodness). Cook for for about 7-10 minutes, breaking it up ( I'm thankful for the mix n' chop for this job), until the beef is browned and moisture has evaporated.

  2. Meanwhile, blend all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.

  3. Combine the remaining salad ingredients in a large bowl. Add the ground beef. Toss with dressing.

Since I pack this for lunch, I let the beef cool and then separated it into individual portions and put into the fridge until the next morning when I assembled the salads. I also pack the dressing in a small container so that the salad doesn't become soggy. If you'd like to see how I make bacon in the microwave, check out the post OVER HERE.

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Cheeseburger Sweet Potato Skillet

IMG_20170413_214733_511000.png

IMG_20170413_214733_511000.png

Yet another winner to add to the list of things my MR. approves of being added to our dinner rotation list. This one incorporates healthy carbs, veg, and protein and the name is totally misleading because there's not actually any cheese in the recipe.

Ingredients

  • 3 medium sweet potatoes, spiralized (I used a Veggetti.)

  • 1 T extra virgin olive oil

  • 1 medium onion, finely chopped

  • 1 medium carrot, chopped

  • 1 celery stalk, chopped

  • 1 lb grass-fed ground beef

  • 1 t dried oregano

  • ½ t garlic powder

  • 1 t smoked paprika

  • ½ t chili powder

  • 1 ½ cups chicken stock

  • 1 cup crushed tomatoes

  • Chopped tomatoes and green onion to garnish

  • Salt and pepper to taste

Instructions

  • Heat extra virgin olive oil in a large skillet over medium-high heat; add onion, carrot and celery. Cook for 3 minutes until onion is translucent and veggies are softened.

  • Increase heat to high and add ground beef. Cook for 5 minutes, breaking meat up as it cooks, until beef has browned and is no longer pink. Add oregano, garlic powder, smoked paprika and chili powder. Season with salt and pepper, to taste.

  • Stir in the chicken stock and the crushed tomatoes. Reduce heat to medium-low and bring to a simmer; add spiralized sweet potatoes and cook for another 12 minutes until sweet potatoes are slightly softened and sauce is reduced. Remove from heat and top with chopped tomatoes and spring onions or go crazy and use some shredded cheddar cheese! Serve warm.

Nutrition Information (According to MyFitnessPal)

Sweet Potato Cheeseburger Casserole MyFitnessPal.com.png

Sweet Potato Cheeseburger Casserole MyFitnessPal.com.png

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Hearty Beef and Butternut Squash Stew

Makes 6 Servings, approx 1 1/4c. Each

Ingredients
1 tsp. Olive Oil
1 1/2 lbs. Lean Raw Stew Meat, boneless, cut into 2in cubes
1 medium onion
1/2 green bell pepper
1/2 red bell pepper
4 cloves garlic
2 medium tomatoes, chopped
1 cup low sodium beef broth
1 bay leaf
1tsp. sea salt
1tsp. ground black pepper
2 cups cubed butternut squash
1/4 cup chopped flat leaf parsley

Directions
1. Heat oil in large saucepan over medium high heat.
2. Add beef; cook, stirring frequently, for 4-5 minutes, or until beef is browned.
3. Add onion and bell peppers; cook stirring frequently, for 4-5 minutes or until onions are translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add tomatoes, broth, bay leaf, salt and pepper. Bring to boil. Reduce heat to medium-low, cook, covered for 40 minutes.
6. Add squash; cook, stirring occasionally, for 8-12 minutes or until sauce has thickened and beef is fork tender.
7. Remove bay leaf. Serve topped with parsley.

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