Category: Dinner

Pork Bulgogi

  • 1 lb pork tenderloin or pork shoulder, thinly sliced
  • 1/3 cup coconut aminos ( I used soy sauce)
  • 1/2 tsp sea salt or more to taste
  • 1 tbsp sesame oil omit of AIP
  • 2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version
    Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 1/4 apple cored and chopped – or use half, if you like sweeter
  • 1 medium onion sliced
  • I added a few TB of brown sugar to make it a little sweeter
  • Place thinly sliced pork in a resealable bag or glass container.
  • Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
  • Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
  • Drain the pork, saving the marinade (there wasn’t any).
  • Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
  • Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
  • Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
  • Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.

Crockpot Red Beans and Rice – lazy method

1 chopped onion
1 chopped Green Pepper (or red or yellow)
1/2 cup of chopped Celery
3 Cans of Kidney Beans or Red Beans
(I also added a large can of Blue Runner Red Beans that I found at Aldi)
1 -2 Pounds of sliced Sausage (Conecah is lovely, but any is fine)
Cajun Seasoning and Garlic Powder to taste

Cook beans and veggies in crockpot on low for 6-8 hours. Add the sausage. Cook an additional 30 minutes or so until sausage is done (or heat it first and then add it).

Serve over rice. The ready-rice makes it really lazy. . .

Crockpot Taco Soup

  • 1(16 ounce) can white beans or (16 ounce) can kidney beans
  • 1(11 ounce) can niblet corn
  • 1(11 ounce) can Rotel tomatoes & chilies
  • 1(28 ounce) can diced tomatoes
  • 1(4 ounce) can diced green chilies
  • 1(1 1/4 ounce) envelope taco seasoning mix (can get gluten-free version if needed)
  • 1(1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix (Check to make sure it is still gluten-free)
  • 1lb cooked shredded chicken, ground beef or 1 lb any meat

Add all ingredients to slow cooker. Cook on high for 2 hours or low for 4 hours. Serve with avocado, sour cream, cheese, chips,etc.

Crockpot Beef Stew (freezer to crock)

Crock Pot Freezer Meals: Hearty Beef Stew

January 29, 2014 by Amy Arndt 3 Comments

Crock Pot Freezer Meals such as Hearty Beef stew are great to have ready to go on those busy days you don’t have time to cook.   Just grab it out of the freezer, dump it into a crock pot, and let it cook away.

Beef Stew is an all-time comfort food that goes great on those cold fall and winter days.

Assembly:

First, I took a gallon freezer bag and wrote the cooking instructions and what to serve it with directly on the bag with a black Sharpie.

Crock Pot Freezer Meals: Hearty Beef Stew

  • 1 lb. stew meat, cubed
  • 1 small-medium white onion, chopped
  • 2-3 stalks celery, chopped
  • 30 baby carrots, cut into chunks
  • 1 c. frozen peas
  • 8 baby red potatoes, cubed
  • 1 (14.5 oz.) can diced tomatoes, undrained

Hearty Beef Stew sauce:

  • 1 (8 oz) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1 clove garlic, minced
  • 1 tsp. garlic and herb seasoning
  • 1/8 tsp. pepper
  • 1 Tbsp. beef bullion

*Divide all ingredients into 2 large freezer bags and freeze (write instructions on bag – Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8)

Defrost overnight. Dump in crockpot. Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8.

Basil Chicken with Feta Slow Cooker Recipe

(I haven’t tried this one yet)

2 pounds chicken thighs (mine were boneless, skinless)

1 (14.5-ounce) can fire roasted tomatoes

1 (14.5-ounce) can garbanzo beans, drained and rinsed

1/2 cup pitted green olives
1/4 cup tightly packed basil leaves

8 ounces crumbled feta cheese

The Directions.

Use a 4-quart slow cooker (I used this one). Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours.

https://d7cab652d737a5b96b09690443a726b6.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

Homemade Marinara Sauce

Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.

Stir in 28 oz crushed tomatoes, 1/2 tsp oregano,  1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes. Add a touch of sugar if needed.

Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.

Easy Homemade Marinara Sauce (VIDEO)

Meatball Stroganoff

  • 1 lb ground beef (80/20)
    1 egg
    1/4 cup almond flour
    1 tsp kosher salt
    1/4 tsp black pepper
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1 tsp dried parsley
    1 tsp Worcestershire sauce
  • (I usually just buy meatballs premade and just make sauce)
  • 2 Tbsp butter (for frying)
  • 1 Tbsp butter
  • 2 cups sliced mushrooms (white or cremini)
  • 1 cup sliced onions
  • 1 clove garlic, minced
  • 1 1/2 cups beef broth
  • 3/4 cup sour cream
  • 1/4 tsp xanthan gum (or use flour)
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped
  • Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
    2.Form into 12 meatballs.
    3.Heat the 2 Tbsp of butter in a large, nonstick saute pan.
    4Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
    Remove the meatballs from the pan and set aside.
  • Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  • Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  • Remove the mushrooms from the pan.
  • Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  • Remove the onions from the pan.
  • Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  • Whisk in your sour cream and xanthan gum until smooth.
  • Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  • Simmer on low for 20 minutes.
  • Season with salt and pepper to taste.
  • Garnish with the fresh parsley right before serving.
  1. Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
  2. Form into 12 meatballs.
  3. Heat the 2 Tbsp of butter in a large, nonstick saute pan.
  4. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
  5. Remove the meatballs from the pan and set aside.
  6. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  7. Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  8. Remove the mushrooms from the pan.
  9. Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  10. Remove the onions from the pan.
  11. Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  12. Whisk in your sour cream and xanthan gum until smooth.
  13. Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  14. Simmer on low for 20 minutes.
  15. Season with salt and pepper to taste.
  16. Garnish with the fresh parsley right before serving.

I serve with zoodles. I add them the last few minutes of cooking to soak up the flavor . . .

https://mealplannerpro.com/member-recipes/Keto-Beef-Stroganoff-Meatballs-Recipe-829964

Zucchini Waffle Grilled Cheese

Ingredients
2 large zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Black pepper
1/2 tsp. crushed red pepper flakes
2 c. shredded Cheddar
“O, That’s Good!” Broccoli Cheddar Soup

 

Directions
  1. Grate zucchini on a box grater, then squeeze excess moisture with a clean kitchen towel.
  2. In a large bowl, mix grated zucchini, egg, Parmesan, green onions, and cornstarch. Season with salt, pepper, and red pepper flakes.
  3. Heat a waffle iron and pour in ⅓ cup of zucchini mixture. Cook until golden, about 3 minutes. Continue with the rest of mixture.
  4. Place one waffle back into the waffle iron and top with ½ cup cheese. Top with another waffle and cook until cheese is melted. Repeat with remaining waffles and cheese.
  5. Serve warm with O, That’s Good! Broccoli Cheddar Soup for slurping and dunking.

https://www.delish.com/cooking/recipe-ideas/recipes/a55808/zucchini-waffle-grilled-cheese-recipe/

Instant Pot Chicken Thighs

1-2 Pounds Chicken – I used frozen chicken thighs (boneless).
Add 1 cup water or broth to Instant Pot. Cook on high pressure for 20 minutes (use trivet).  Remove chicken and trivet, dump out broth/water and make one of the following:

Creamy Chicken – Basic

Add 4 ounces cream cheese, 1 chicken bullion cube, and white wine or water (about 1/4-1/2 cup) to instant pot and saute. Can also add mushrooms, onions, sundried tomatoes, spinach, artichokes, parmesan cheese, etc.

Cream Cheese Italian Chicken

Add 4-8 oz. of cream cheese and 1/2 – 1 packet of dry italian seasoning. Heat through on Saute. I like this one with mushrooms.

BBQ Bacon

Place chicken back  in bottom. Pour BBQ sauce over. Add cooked bacon, chopped scallions, and cheddar or monterey jack cheese. Heat on slow cooker for later or higher setting until cheese melts.

Piccatta style

Add chicken bullion, garlic, white wine, capers, italian seasoning, and lemon juice to pan. Add zoodles. Cook on saute for a few. Add chicken back in until heated through.

Buffalo Style
Put chicken back in. Pour buffalo sauce over and crumbles of blue cheese.

Mediterranean

Add white wine, chicken broth, olives, and tomatoes.