Ingredients 1 Long Green Pepper 1 lb. Ground Beef 2 Tbsp Beef Stock Concentrate 1/2 Cup Mexican Cheese Blend 2 Scallions 6 oz. Cavatappi Pasta 1 Tbsp Southwest Spice Blend 1.5 oz Tomato Paste 1.5 Tbsp Sour Cream 4 Tbsp Smoky Red Pepper Crema Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).
Ingredients 1/4 cup canola mayonnaise 1 (1 1/2 lb) eggplant, gut into 12 1/2-inch thick slices 3/4 cup Parmesan-seasoned breadcrumbs 1 1/2 cups bottled lower-sodium tomato-basil pasta sauce 1 1/2 cups (6 oz) shredded six-cheese Italian blend cheese Cooking Spray Instructions Preheat oven to 425 Thinly spread mayo evenly on both sides of eggplant slices; dip both sides of eggplant in breadcrumbs. Place eggplant on an ungreased backing sheet Back at 425 for 15 minutes or until tender and lightly browned.
A delicious beef-based pot pie.
Ingredients 1/2 lb ground beef 1/2 cup chopped onion 1 clove garlic, minced 1 1/2 Tbsp all-purpose flour 1/2 Tbsp Montreal steak seasoning 1/2 ( 15-oz) pkg frozen mixed vegetables 1 cup beef broth 1/2 cup heavy cream or Let’s try 1 tablespoon of cornstarch in 1/2 cup of milk to replace. Saw this article that had a few other options too. 1 (7.5-oz) pkg buttermilk biscuit mix (Let’s try just 1/2 of this to keep fat down…) Instructions Preheat oven to 400°F.
Ingredients 1 cup shredded rotisserie chicken 1/2 (8-oz) container guacamole, divided 6 soft taco-size corn-and-flour-blend tortillas (such as Don Pancho) 1/3 cup shredded reduced-fat colby-Jack cheese 1 Tbsp olive oil 1 cup shredded lettuce 1/4 cup reduced-fat sour cream 1/4 cup fresh salsa Instructions Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated. Spread ¼ cup guacamole down centers of tortillas; sprinkle with chicken and cheese.