Low-Carb Swiss Meatloaf

This one comes from The New 500 Low-Carb Recipes by Dana Carpender. I made two alterations to the original. I omitted the one green pepper, chopped, and I changed my meat options ever so slightly from the recommended 2.5 cups of ground chuck. This turned out great, even without the ketchup/BBQ/brown sugar sauce on top that my family normally loves.

2 lb ground chuck
1/2 lb ground sausage
5 oz Swiss cheese, diced small or grated
2 eggs, beaten
2 med onion, chopped
1 small rib of celery, chopped
1 t salt
1/2 t pepper
1/2 t paprika

Preheat oven to 350.

With clean hands, combine all ingredients until mixture is well blended. Form into a loaf and bake for 1.75 hrs or until cooked through. (Two smaller loaves will require less baking time. Try 1.25 hrs or until cook through.)

Sheet Pan Beef & Broccoli

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Let’s just put it out there that Damn Delicious is TOPS in terms of recipes site. I can usually depend on it for delicious meals that come from very easy-to-follow recipes. This beef & broccoli was a win for flavor and convenience, though I need to figure out how to keep all the beef bites moist while cooking. I have some ideas and will report back.

INGREDIENTS:

1 cup basmati rice
1 1/2 pounds New York strip steak, cut into 1-inch chunks
3 tablespoons reduced sodium soy sauce, divided
2 tablespoons plus 2 teaspoons brown sugar, divided
2 heads broccoli, cut into florets*
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

DIRECTIONS:

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine steak, 1 tablespoon soy sauce and 2 teaspoons brown sugar. Place steak and broccoli in a single layer onto the prepared baking sheet.

Place into oven and bake until steak is browned and broccoli is just tender, about 16-18 minutes.

In a small saucepan over medium low heat, combine sesame oil, garlic, ginger, red pepper flakes, remaining 2 tablespoons soy sauce and remaining 2 tablespoons brown sugar. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.

Serve steak and broccoli immediately with rice, drizzled with soy sauce mixture and garnished with green onions and sesame seeds, if desired.

Ultimate Slow Cooker Pot Roast

Searing the meat on the stovetop first was the winning step for this pot roast. I also liked that it didn’t call for any creamed soups but still had a lot of flavor. My one troublesome point with pot roasts continues to be finding a cut of meat with enough fat marbling the roast to be delicious at the end of the day without being too fatty. Oh well! The gravy here was helpful in that regard.

INGREDIENTS

4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2″ chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley optional, to garnish

INSTRUCTIONS

Season the chuck roast with the Kosher salt, pepper and thyme.

Heat pan on stovetop, then add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes and garlic. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

Pour the gravy over the meat and garnish with parsley if desired.

Taco Tot Casserole

My friend Joan contributed this recipe to our freezer meal group years ago. It’s a very Nebraskan dish; right up there with “salads” made with whipped cream folded in. And seriously, don’t knock it. It’s super yummy.

1lb lean ground beef
1 – 1.25oz pkg taco seasoning mix
1 – 15oz whole kernel corn, drained
1 – 11oz can nacho cheese soup, undiluted
4 cups frozen tater tots
salsa (opt)
sour cream (opt)

Preheat oven to 375.

In a skillet cook beef until brown. Drain. Stir in taco seasoning mix and add water, cook as directed on package of taco seasoning. Spoon meat mixture into an
un-greased 2-quart casserole dish. Spread corn over beef. Spoon undiluted soup over corn and arrange tater tots in a single layer over this.

Bake for 40-50 minutes or until bubbly and potatoes are lightly browned. If desired, serve with salsa and sour cream.

Yield: 5-6 servings.

Spiced Beef Patties with Couscous

cilantro_nmb

My daughter picked out this recipe from a library magazine. My intention was to have her make it, however she was putting away laundry so I went ahead alone. The beauty of a kid-picked recipe was that the weight of new-recipe-trying was completely off my shoulders—hoorah! As it turns out, this recipe is simple and DELICIOUS. A total win, and perhaps one of the best flavors of burgers my husband has eaten. 

2 carrots, finely grated
3 T extra-virgin olive oil
3 T chopped dried apricots or golden raisins
kosher salt and freshly ground pepper
1 1/2 C couscous (10 oz)
1/2 C plain yogurt
1/4 C finely chopped fresh cilantro
2 t hot paprika
1 1/2 lb ground beef chuck
3 scallions, finely chopped
1 t ground cumin
1/4 t ground cinnamon

1. Combine 2 C water, half of grated carrots, 2 T olive oil, dried apricots, 1/4 t salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add couscous; cover and remove from heat. Set aside until ready to serve.

2. Meanwhile, mix the yogurt, half the cilantro, 1 t paprika and a large pinch of salt in a small bowl; set aside.

3. Combine the ground beef, scallions, cumin, cinnamon, 1 t salt, remaining grated carrot, and 1 t paprika in a large bowl. Mix with hands until just combined. Form into four 3/4 inch thick oval patties.

4. Heat the remaining 1 T olive oil in large nonstick skillet over med-high heat. Add the patties and cook until browned, 4-5 minutes per side for medium-rare. Fluff the couscous with a fork and stir in remaining cilantro. Serve the patties with the couscous and yogurt sauce.

Yaksoba

I’ve been meaning to put this recipe up for a long, long time. It’s an oldie but goodie from More with Less. I didn’t make it for a long time because I had in my head that Jason didn’t like cabbage. It seems that’s still true, but he does make an exception for this recipe.

Jason and I are doing another Whole 30 this month, so we left out the noodles (I guess that essentially makes this “Yak,” since “soba” refers to the noodles) and when serving passed the coconut aminos instead of soy sauce.

Ingredients:

  • 1 cup thin noodles (leftover noodles or spaghetti may be used; skip for Whole 30)
  • 2 tablespoons oil
  • 1–1 1/2 pounds beef sliced very thin (I buy what’s on sale)
  • 2 medium onions, cut in thin wedges
  • 2 medium carrots, sliced thin
  • 1/4 head cabbage, sliced in strips
  • 2 cups fresh bean sprouts (or 1 cup canned bean sprouts, drained; I sometimes use green beans instead of bean sprouts)

Directions:

1. Cook and noodles according to package directions.

2. Heat oil in skillet.

3. Brown meat.

4. Add vegetables in order given, stir-frying each a few minutes and adding salt and pepper with each addition. Vegetables should be crisp-tender.

5. Add noodles last and cook just long enough to heat through.

6. Serve on rice (not on Whole 30) or alone. Pass soy sauce (or coconut aminos).

Easy Shepherd’s Pie

I pinned this recipe ages ago, and it’s a favorite at our house. So I’m putting it here for easier access

The recipe is versatile: add more vegetables, use what you have on hand, use soy sauce if you don’t have Worcestershire (or skip it altogether). You get the idea.

Ingredients

  • 4-5 potatoes, peeled and quartered
  • butter (you’re going to be putting it in mashed potatoes, so lots or a little, your choice)
  • splash or more of milk (again, for the mashed potatoes, your choice)
  • more butter (2–4 tablespoons)
  • 1 onion, chopped
  • 1-2 cups chopped vegetables (carrots, celery, peas, corn, green beans; whatever you have really: cauliflower is a surprisingly good addition)
  • 1 1/2 pounds ground beef (sometimes I do with less, closer to 1 pound)
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste

Directions

  1. Place the potatoes in a medium-sized pot, cover the potatoes with water, and boil for 20 minutes, until potatoes are tender.
  2. Meanwhile, melt butter in a large sauté pan on medium heat. Add the onions and cook until tender, about 6–10 minutes. Add the remaining vegetables according to their cooking time. Carrots should be cooked with the onions because they take as long as the onions, but peas and corn should be added after the meat starts to cook, as they take very little time.
  3. Add ground beef to the pan with the vegetables. Cook until no longer pink. Season with salt and pepper. Add the broth and Worcestershire sauce. Bring to a simmer, and reduce the heat to low. Cook uncovered for 10 minutes, adding more beef broth if necesary to keep the meat from drying out.
  4. When the potatoes are done cooking, make mashed potatoes of them (using your preferred method and adding what you like).
  5. Preheat the oven to 400 degrees.
  6. Spread the meat and vegetables in a 9×13 pan. Layer the mashed potatoes on top of the beef and vegetables.
  7. Bake until browned and bubbling, about 30 minutes.