Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup coconut palm sugar
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a plastic zip bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and coconut sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Chopped Tex-Mex Cowboy Chicken Salad

• 1 cup ranch dressing (I make my own favorite recipe from Homademommy.net)
• 2 Tbsp taco seasoning (hot or mild)

• 3 cups cooked chicken, cooled and diced
• 4 cups chopped romaine lettuce (about 1 head)
• 2 Roma tomatoes, diced
• 1 cucumber, seeded and diced
• 1 cup corn kernels (fresh or frozen)
• 4–5 green onions, sliced
• 15 oz can black beans, drained and rinsed
• 4 oz sharp cheddar or pepper jack cheese, cut into ¼” cubes
• ¼ cup chopped cilantro
• juice of ½ lime
• 1 cup crushed organic and non-GMO tortilla chips

INSTRUCTIONS

• In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
• In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
• Season with salt and pepper to taste. Serve immediately.

Seriously, I eat this as a meal!!  You will be surprised how filling it is.  On a hot summer day this is an easy one to make.  I always have a bit of cooked chicken left over from previous recipes that I keep in a freezer container for things just like this.

 

Balsamic Raspberry Garlic Chicken

Zucchini Noodles with Kale Pesto

This recipe uses a food processor and a spiralizer/veggeti.  If you don’t have a spiralizer or veggeti you can use a vegetable peeler to make the veggie pasta.

INGREDIENTS
For the kale pesto:
3 cups chopped kale leaves
¾ cup packed fresh basil leaves
1 teaspoon kosher salt
⅓ cup extra-virgin olive oil
¼ cup pine nuts (toasted or raw)
5 cloves garlic, roughly chopped
3 ounces Parmesan cheese, grated (about ⅔ cup)                                                                                                  1 Ripe Avocado

For the zucchini noodles:
4 medium zucchini
2 tablespoons olive oil
⅓ cup kale pesto (above), plus more for serving
2 cups cherry tomatoes, halved
Salt and pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
Grated Parmesan, for serving

PREPARATION
For the pesto:
1. Place the kale leaves, basil, avocado and salt in a food processor fitted with the blade attachment. Process until the kale mixture is thoroughly chopped and almost paste-like. While the food processor is still running, drizzle in the olive oil very slowly. When all of the oil is incorporated, turn off the food processor. Add the pine nuts and garlic and pulse until the mixture is combined but still very grainy, 10 to 15 pulses. Add the grated cheese and pulse just to combine, 3 to 5 pulses. You’ll need ⅓ cup of pesto for this recipe. Store the rest in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

For the zucchini noodles:
1. Use a spiralizer(find them on AMAZON) to spiralize the zucchini into spaghetti-shaped noodles. If you don’t have a spiralizer, you can still make this recipe! Just use a vegetable peeler to peel the zucchini into thin ribbons.

2. Heat the olive oil in a large skillet over medium heat. Add the pesto and cook, stirring occasionally, just until the pesto is fragrant, about 30 seconds. Add halved tomatoes and zucchini noodles and cook, stirring, until the noodles are coated with the pesto and slightly softened, about a minute. Add the Parmesan and cook, stirring, just until the parmesan is melted.
3. Divide between two serving bowls and top with more pesto and parmesan, if you want!

Grilled Fish Steaks

BBQ season is upon us!  Here’s a delicious grilled fish recipe.

1 clove garlic, minced

6 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon fresh lemon juice(buy 1 lemon)

1 tablespoon chopped fresh parsley

2 (6 ounce) fillets halibut

Instructions

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place the halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.

SHOPPING LIST

MEAT

2 1/2 lb flank steak

6-8 chicken breasts

2-4 Halibut steaks(thick)

PRODUCE

Garlic

Ginger

Carrots

Green Onions

Romaine lettuce

Roma Tomatoes

Cucumber

Cilantro

Lime

Orange(for juice)

Red  onion

Kale

Fresh Basil

Avocado

Lemon (for juice)

Parsley

FROZEN

Organic corn

DAIRY

4-6 oz cheddar cheese

6 oz Parmesean cheese

MISC/SPICES

Cornstarch

Olive oil

Chili flakes

Soy sauce

Ranch dressing(or ingredients to make your own)

Taco Seasoning

15 oz can black beans

Organic tortilla chips

Sage

Thyme

Sea Salt

Pepper

Balsamic Vinegar

Raspberry Jam, all fruit, no sugar

Dijon mustard

Pine nuts

Basil