Greek Meatballs with Roasted Veggies and Lemon Quinoa

Who's ready for a Greek feast of epic proportions? Apparently I am, because I made these meatballs last weekend and I am ready to make them again; they are that good. I've mentioned previously recipes don't get repeated often around here, in order to make way for fresh blog posts for you and interesting food experiences for my family.  Not true of this dish, though; this baby is going to be an instant classic. Perfectly roasted meatballs (did you know you could roast meatballs? this changed my life) with spinach, feta, oregano and cumin, complimented by roasted zucchini, yellow squash, onion, red bell pepper and grape tomatoes, all mixed together with lemon quinoa. I know it sounds like a lot of work, but it's really not. Plus the flavor payoff is fantastic - it'll leave you wondering why you've been missing this all your life once you pop these babies into your mouth.

First let's talk meatballs. The secret to a good meatball is to use ground beef that is no leaner than 85% and to mix all the ingredients you are adding to the meat together BEFORE you add the meat. So many people plunk the meat into the bowl then add the other ingredients. Not advisable, friends. The reason being you want a tender, soft, pillowy meatball and chucking the ingredients on top of the meat before mixing requires even MORE mixing...and more mixing makes for tough meat. Next time you make meatballs (which is when you are making THESE) try it; I promise you'll notice a difference. Next let's talk about uniform sizing for meatballs. Growing up, my grandma always made spaghetti and meatballs by simply eye-balling the meatball size. I am not that brave. I want, nay NEED, to know that my meatballs are all the same exact size (I also straighten cans on the shelves at the grocery store, if we're talking OCD confessions). Anyway, I chose to use my cookie dough scoop for this application and it worked out fabulously. The other option is to use a food scale and make each meatball exactly two ounces. Enough with the OCD - let's move on to roasted veggies.

As I've said before, almost any vegetable is enhanced in flavor by roasting. Roasting brings out the natural sweetness and juices, and is the easiest way to extract flavor. So many people steam veggies, which I think is such a crime. You end up with limp, lifeless, uninspired veggies. Roast them, I promise you'll notice the difference.

Lastly, let's talk quinoa. I chose quinoa for this dish because I always have it on hand (thank you giant Costco bag) but other great options are couscous or even brown rice. The secret is cooking the starch of your choice to perfection then adding the juice of just one lemon at the end of the cooking time. Flavor explosion - and it only costs about twenty-five cents. Win.

Next time you're thinking Greek food (which is weekly for me) think of this dish. I promise it will make your life better, and have you saying OPA! in no time flat. Just try not to throw your plates all over the floor in your enthusiasm. Leave that to the pros.

Greek Meatballs with Roasted Veggies and Lemon Quinoa (adapted from thecreativebite.com)

For the meatballs:

2 c. fresh spinach
2 cloves garlic, minced
1 large egg
1/3 c. panko breadcrumbs
1/4 c. feta cheese, crumbled
1 T. dried oregano
1 t. cumin
1/2 t. onion powder
1 t. salt
1 1/2 lb. 85% lean ground beef

For the veggies and quinoa:

1 medium zucchini, halved lengthwise then sliced
1 medium yellow squash, halved lengthwise then sliced
1 medium red bell pepper, seeded and diced
1 pint cherry tomatoes
1 medium yellow onion, diced
1 1/2 T. olive oil, divided
1 1/4 t. salt, divided 1 pint cherry tomatoes
1/2 t. dried thyme
1/2 t. dried basil
1 c. quinoa
Juice of 1 lemon

For the meatballs:

Preheat the oven to 400. Spray a jelly roll pan with cooking spray and set aside. Place the spinach in a food processor and pulse until finely chopped. Transfer the spinach to a medium bowl and add the garlic, egg, breadcrumbs, feta, oregano, cumin, onion powder and salt. Whisk to combine. Add the ground beef to the bowl and mix until just combined. Use a 2" cookie dough scoop to measure out the meatballs and place them on the prepared pan. Set aside.

For the veggies and quinoa:

Prepare another jelly roll pan with cooking spray and set aside. In a large bowl combine the zucchini, yellow squash, red pepper, yellow onion, 1 T. olive oil, 1 t. salt, dried thyme and dried basil. In a medium bowl combine the cherry tomatoes, 1/2 T. olive oil and 1/4 t. salt. Toss to combine then set aside. Spread the veggies (excluding tomatoes) in an even layer on the prepared pan and place in the oven. Roast for 15 minutes then add the meatballs to the oven and continue roasting both the veggies and the meatballs for an additional 15 minutes. Remove the veggies from the oven (leaving the meatballs to continue roasting) and add the tomatoes. Return the pan to the oven and roast an additional 10 minutes. While the meatballs and veggies are roasting prepare the quinoa according to package directions. Once cooked, add the lemon juice and stir to combine. Combine the veggies with the quinoa. Serve the meatballs on a bed of the veggie and quinoa mixture.

6 servings (505 calories each serving) according to my calculator on loseit.com

Chile Colorado Burritos

We are not going low-fat or low-cal today. I repeat, NOT low-fat or low-cal. Don’t worry, we’re still going full flavor, so fasten your seat belt for what is easily the simplest and best burrito recipe north of the Pecos. Allow me to introduce the chile colorado burrito. For those familiar with chile colorado you’ll remember it's simply beef (pork is evidently an abomination in this here recipe) cooked in red sauce. In this instance I slowly cooked beef stew meat in enchilada sauce I fortified with bouillon cubes. Three little ingredients, people! After it cooks, shred the beef, stuff it into flour tortillas with refried beans, then top with the remaining sauce and cheese. Done. Serve these burritos with a simple salad like Marinated Green Beans with Cilantro and Garlic because…well, you'll see the calorie count below. Or just avert your eyes amigo; your choice!

Chile Colorado Burritos (adapted from chef-in-training.com)

1 1/2 lb. beef stew meat
1 (15 oz.) can red enchilada sauce
2 beef bouillon cubes
1 (15 oz.) can fat free refried beans
6 burrito sized tortillas
1 c. shredded cheese (cheddar, co/jack, pepper jack)

Place the beef, enchilada sauce and bouillon cubes in a 4 qt. slow cooker, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the beef from the slow cooker with a slotted spoon (saving the sauce to top the burritos later) and shred with two forks. Preheat the oven to 375. Heat the beans in a medium saucepan over medium heat. Build your burritos by smearing 1/6 of the refried beans on a tortilla, followed by 1/6 of the meat then roll, folding in the sides so it will stay closed and place in a 9X13 baking dish that has been sprayed with cooking spray. Repeat with remaining ingredients then spread the remaining sauce on top of the burritos and sprinkle with cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake another 5 minutes until the cheese is bubbly and browned. Serve immediately (with salad)!

6 servings (321 calories each serving) according to my calculator on loseit.com

Coffee Crusted Ribeye

It has been relatively cold here in Kansas City this week. You can tell it’s cold when the moms at school pickup (even the transplants from Minnesota) have not been standing outside to chat. That's cold, people, because we cherish our mom time! Take heart though, because spring is on the way. In fact, we are going to get a little taste of springtime (near 60-degree) weather starting tomorrow here in good 'ole KC so I thought I'd share a recipe for grilled ribeye steaks today.

I have been wanting to make coffee-crusted steaks for quite a while now and I am so glad we did. Even if you're not a fan of coffee I think you would like this spice rub. The coffee adds a nutty, rich flavor that can't be beat, which combined with the spiciness from the chili powder and the sweetness of the brown sugar makes quite possibly the best spice rub of all time!

If you have a husband like mine (he's the griller, not me) he will grill in any weather. In fact, he's been known to grill in the snow. Gosh I love that man. If, however, you wait to grill until the weather is a little warmer I totally understand. Kansas Citians this is your weekend! Go to the store, grab some ribeye steaks and make these puppies. We made these steaks for Valentine's day this year along with Broiled Asparagus and Mashed Cauliflower for a wonderful dinner at home at a fraction of the cost of going out. In fact, why not celebrate the return of warmer weather, longer days (don't forget to “spring forward” one hour this weekend) and singing birds. To me, that's always a cause for celebration!

Coffee Crusted Ribeye (adapted from foodnetwork.com)

2 T. chili powder
1 T. paprika
1 T. ground coffee (I used decaf)
1 T. brown sugar
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. dry mustard
1 1/2 t. oregano
1 1/2 t. ground coriander
1 t. ground ginger
4 (12 oz.) ribeye steaks

Combine the first 10 ingredients in a small bowl and stir to combine. Divide the rub evenly among the steaks and use your fingers to work the rub onto the meat. For grilling instructions follow this link. 

4 servings (901 calories each serving - gasp! I know. It's a special occasion. Plus, your sides are low cal and low carb, right? Breathe.) according to my calculator on loseit.com

Azorean Beef Stew

I have a sentimental attachment to beef stew.  My mom used to make a steak soup (a favorite of my dad's) when I was a kid, my father-in-law makes the most delicious beef stew and when I got married I spent many winter Sunday afternoons and evenings making beef stew. Nostalgia at it's finest!  Last winter I found this recipe for Azorean beef stew on a blog I follow and I knew I needed to try a new twist on a classic! If you have never heard of the Azores it is a group of islands about 850 miles west of Portugal and is known for it's livestock ranching, dairy farming (particularly for cheese and butter) and fishing. Azorean food is characterized by it's rich, hearty and peasant based style of cuisine, like this spicy beef stew. The spicy characteristics of this stew include crushed red pepper, cinnamon sticks and nutmeg.  Each one brings it own flavor profile to the stew.  The crushed red pepper being the hot spicy element, the cinnamon sticks are warm spicy and the allspice is pungent and sweet! You'll find all the familiar elements that you love in beef stew here as well; beef, carrots, potatoes, garlic, onion and bay leaves.  The best part is, as this simmers in your crock pot all day your house is overwhelmed with the most amazing aroma. Cinnamon, beef, garlic! It all works and is worth the wait! I serve this with crusty bread and butter for dipping in the stew (and for sopping up every last bit of broth). Leftovers of this stew will sit and taste even better the next day, your house will still smell amazing and you will have a day off from cooking!  That, my friends, is the mark of a good recipe!

Azorean Beef Stew (adapted from crockpot365.blogspot.com)

2 lb. cubed beef stew meat
1 lb. baby carrots
1 1/2 lb. yukon gold potatoes, cut into bite sized pieces
4 green onions, sliced
10 cloves garlic, minced
1 (28 oz.) can stewed tomatoes
3 T. salt (I know it sounds like a lot but this is a lot of stew!)
1 t. crushed red pepper
2 t. cumin
2 bay leaves
2 cinnamon sticks
1 t. allspice
6 c. low sodium beef broth

Place all ingredients in a 6 qt. slow cooker and stir to combine.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

8 servings (232 calories each serving) according to my calculator on loseit.com

Stove Top Pastitsio Pasta

One of the things I look forward to during the summer months is a Greek festival that is put on by a local Greek orthodox church. For several summers now my husband and I have loaded up the kids and headed over to the church on that June weekend. Since it's only the one weekend sometimes we head over there twice. We're crazy like that. For 53 years now this church has been hosting the festival and for good reason! The minute we walk up to the big outdoor tent, my husband donning his Greek fisherman hat, we hear the live gypsy-like music ringing across the parking lot, smell the roasted lamb and feel the excitement about the dolmades eating contest my husband and son inflict upon themselves we know we have made the right dining choice (again.) Dolmades are stuffed grape leaves and they are without a doubt a highlight of the festival for us. Savory, with a hint of tartness from lemon and gaminess from ground lamb they are the perfect appetizer. Another thing they serve is pastitsio (past-eats-ee-oh) let me tell you what it is. It's a layered pasta dish (similar to lasagna) with ground beef or lamb, pasta and béchamel (a white sauce made with butter, flour, milk and often, cheese) that is flavored with nutmeg or cinnamon. Simply put, it is to die for. It's also a lot of work, but not anymore!  

The version of pastitsio I am sharing with you today is made totally on the stovetop and the sauce comes together in the time it takes to cook your pasta! Now you can try authentic pastitsio flavors in a fraction of the time. OPA! (Greek for woo hoo!)

Stove Top Pastitsio Pasta (adapted from lemonsforlulu.com)

1 lb. penne pasta
1 T. extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 lb. lean ground beef (I used 96% lean)
4 T. tomato paste
1/4 t. basil 
1/4 t. oregano
1/2 t. thyme
1/4 t. nutmeg
2 t. salt
1/2 t. pepper
1/2 c. fat free half and half
1/4 c. plain yogurt
1/4 c. grated Parmesan cheese, plus extra for garnish

Cook the pasta according to the package directions, reserving 1 c. of the pasta cooking water before draining. While the pasta cooks, heat a large skillet over medium high heat and add the olive, onion and garlic. Saute the onion and garlic for 5-7 minutes until the onion is translucent and soft but not browned. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the meat is cooked through and crumbled. Stir in the tomato paste, basil, oregano, thyme, nutmeg, salt and pepper. Add the half and half and yogurt and stir until the sauce is well blended. Reduce the heat until thick and cook for about 1 minute more. Add the pasta, the reserved pasta water and the Parmesan cheese to the meat mixture and toss to combine. Serve immediately garnished with additional Parmesan if desired.  

6 servings (440 calories each serving) according to my calculator on loseit.com

One Pot Chili Mac and Cheese

Comfort food means different things to different people. For some it can evoke memories of childhood (chicken and noodles like my grandma used to make), for some it can conjure a more spiritual experience like a soup that warms your body and your soul (homemade tomato or french onion for me) and for some it can just be a big old, decadent piece of fried chicken for no apparent reason other than it's there and you can! Well, that and the fact that it's breaded and fried, and it comes with mashed potatoes, gravy, green beans that have been cooked in bacon fat for entirely too long, and a cinnamon roll.  But we're talking about Chili Mac here! Stay on task, Shel!  Comfort food like this Chili Mac is like a big hug from someone that you love, a kiss from your mom after falling down or a sweet memory of days passed.

Sometimes life demands comfort food. Sometimes life screams for comfort food of two kinds in the same dish (in this case macaroni & cheese and chili.) You know the days I'm talking about. When you're bogged down with work or your kids are fighting with each other ALL THE LIVE LONG DAY. A few weekends ago my life was screaming for comfort food so I made this. Now, I don't know why, but chili mac and I had never met. It seems crazy to me now because I can't imagine my life without it and I know it's a familiar dish to so many! Extremely versatile in execution because you can use any ground meat you want, any beans you like and any shape of pasta you have on hand this dish comes together in a flash in ONE POT and feeds a small army!  My husband would say most of my dishes will feed a small army.  Cook up a pot, give yourself a culinary hug and feed your army (and someone else's) with this hearty dish!

One Pot Chili Mac and Cheese (adapted from damndelicious.net)

1 T. olive oil
2 cloves garlic, minced
1 large yellow onion, diced
1 lb. ground beef (I used 96% lean)
8 c. low sodium chicken broth
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
4 t. chili powder
3 t. cumin
1 T. salt
1/2 t. pepper
20 oz. uncooked elbow pasta
1 1/2 c. shredded cheddar cheese (I used sharp cheddar)
4 T. cilantro, chopped

Heat the olive oil in a large dutch oven over medium high heat. Add the garlic and onion, reduce the heat to medium low and sauté the onion for 5-7 minutes until it is translucent and softened but not browned. Add the ground beef and cook, breaking up the meat, until cooked through and lightly browned about 5-7 minutes. Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt and pepper. Bring to a simmer and stir in the pasta. Bring to a boil, cover and reduce the heat to a simmer until the pasta is cooked through, about 13-15 minutes. Remove from the heat and add the cheese, stirring to combine and melt the cheese. Serve immediately, garnished with cilantro.

8 servings (531 calories each serving) according to my calculator on loseit.com

Coconut Beef

Today it's another slow cooker adventure for your eating pleasure!  Now, if you're not sure you're a fan of curry but have always wanted to try it, this is the recipe to try.  The curry flavor is very mild (see, it's not even in the recipe NAME!) and the coconut milk gives this an exotic flavor without being overpowering!  Serve over basmati rice and you will be happy, happy!

Coconut Beef (adapted from crockpot365.blogspot.com)

2 lb. beef stew meat
1 large yellow onion, thinly sliced
1 (15 oz.) can light coconut milk
Juice of 1 lime
2 cloves garlic, chopped
2 t. brown sugar
1 t. curry powder
1/2 t. coriander
1 t. cumin
1 t. crushed red pepper
1 t. ground ginger
1 t. salt
1 1/2 c. basmati rice, cooked according to package directions for serving

Place all ingredients (except rice) in a 4 or 6 qt. slow cooker and stir well to combine.  Cover and cook on low for 6-8 hours or on high for 4-6 hours until the beef is very tender.  Serve over rice!

6 servings (396 calories each serving) according to my calculator on loseit.com

Slow Cooker Swiss Steak

It's a bit of a throwback today with this Slow Cooker Swiss Steak.  I remember eating dishes like this growing up so this was very much comfort food to me!  Now, I am not usually a fan of things that have to be partly cooked and then placed in the slow cooker - to me it sort of negates the reason for using the crock pot - quick and easy!  But, this is an exception to that rule!  You need to coat the steaks with flour and brown them, then make the sauce (so it thickens) before putting it in the slow cooker to cook all day and become succulent and fall apart good!  If you don't want to, I get it but the dish won't be the same!  Enjoy!

Slow Cooker Swiss Steak (adapted from bakeatmidnite.com)

1/4 c. flour
1 t. salt, divided
1/2 t. pepper, divided
2 T. extra virgin olive oil, divided 
8 (4 oz.) sirloin steaks (really any inexpensive steak cut would work - you could even use cube steak if you want!)
1 small yellow onion, diced
8 oz. fresh mushrooms, sliced
1 1/2 t. dried thyme
1 1/2 t. paprika
3/4 c. low sodium chicken broth
1/4 c. dry sherry
1/2 c. fat free half and half
2 T. fresh parsley, chopped

Place the flour, 1/2 t. salt and 1/4 t. of pepper in a shallow dish (like a pie plate) and stir to combine.  Dredge the steaks in the flour mixture and place them on a plate.  Heat 1 T. of the oil in a large skillet over medium high heat.  Place four of the steaks in the pan and brown for 2 minutes on one side, flip and brown another 2 minutes on the other side.  Place the steaks in a 4 qt. slow cooker that has been sprayed with cooking spray and repeat with the remaining four steaks.  

Once the steaks are browned add the onion to the pan (there should be enough pan drippings to cook them) and saute, stirring occasionally for about 5 minutes.  Add the mushrooms, thyme, paprika, the remaining 1/2 t. salt and the remaining 1/4 t. pepper and continue cooking for an additional 3-5 minutes or until the mushrooms have started to brown.  Add the chicken broth and sherry, bring it to a boil, turn down to medium low and simmer for a couple of minutes until the sauce begins to thicken.  Pour the sauce over the steaks in the slow cooker.  Cover and cook on high for 2-4 hours or on low for 4-6 hours.  When the steaks are done remove them to a plate and cover with foil.  Turn the slow cooker to low (if you were cooking on high) and add the cream and parsley.  Heat for 10 minutes.  Ladle the gravy over the steaks and serve!  I served this with Cream Cheese Mashed Potatoes!

8 servings (377 calories each serving) according to my calculator on loseit.com

IKEA those are good meatballs! (Swedish Meatballs)

If you live in Kansas City you may have heard the hype......IKEA opens today!!!!!  A Swedish based company famous for their SWEDISH meatballs (and other things like furniture, apparently) is coming to our humble little town.  Well, I grew up eating Swedish meatballs (my dad was part Swedish) so I know how good they are.  Now, I've never had them at IKEA before because I've never been there (what?!) but this is the recipe I use when I make them and, let me tell you, they are the bomb!  You might want to stay away from the overwhelming crowds at IKEA for the first couple of weeks and just make these meatballs at home.  I'm sayin'.

Swedish Meatballs (adapted from foodnetwork.com)

1/2 c. panko breadcrumbs
1/2 c. fat free half and half, divided
3 T. extra virgin olive oil, divided
1 small yellow onion, diced
1 1/4 t. salt, divided
1 lb. ground beef (I used 93% lean)
1 lb. ground pork
1 large egg
1/2 t. black pepper
1/2 t. allspice
1/2 t. ground nutmeg
1/4 c. all purpose flour
3 c. beef broth
12 oz. egg noodles, cooked according to package directions

Place the breadcrumbs and 1/4 c. of the half and half in a large mixing bowl and set aside.  In a large skillet heat 1 T. of the olive oil over medium heat and add the onion and 1/4 t. of the salt.  Saute the onions for 5-7 minutes until soft.  Remove to a small bowl and set aside (you want the onions cool enough to add to the meatball mixture which you will make next so stick the bowl in the freezer while you gather the meatball ingredients if you want.)

To the bowl with the breadcrumbs and half and half add the ground beef, ground pork, egg, black pepper, allspice, nutmeg and remaining 1 t. salt.  Add the onions and mix with your hands until well combined but not over mixed.  You don't want to over mix or the meatballs will be tough!  

Heat the remaining 2 T. olive oil in the same skillet that you cooked the onions in over medium heat.  Make meatballs (I used my medium Pampered Chef scoop so they were even) and shape them so they will be round.  I got about 30 meatballs out of this mixture.  Add the meatballs to the pan and saute until golden brown on all sides, about 7-10 minutes.  Remove the meatballs to a plate using a slotted spoon.

Once the meatballs are cooked, decrease the heat to low and add the flour to the skillet.  Whisk until lightly browned, about 1 minute.  Gradually add the beef stock, whisking constantly until the sauce begins to thicken and is a smooth consistency.  Add the remaining 1/4 c. of half and half and continue cooking until the gravy reaches the desired consistency.  Add the meatballs back to the gravy to warm through and serve the meatballs and gravy over cooked egg noodles.

6 servings (655 calories each serving) according to my calculator on loseit.com

I served this with my Oven Roasted Green Beans!

Korean Beef Bowl

Have you ever had Korean beef?  I have an easy crock pot version (including homemade kimchi) here but when I came across this Korean beef bowl using ground beef, I knew I had to give it a try.  All the flavors of Korean beef right here in one bowl and in no time flat!  Now, admittedly, this is not a particularly low cal dish because I used 80% lean ground beef.  You could totally use leaner beef if you want to but you need some of the fat to make it really tasty so I wouldn't use anything leaner than 90% lean.  As a matter of fact, just don't make it very often and use the 80%!  That's all the advice I have today!

Korean Beef Bowl (adapted from damndelicious.net)

1/3 c. brown sugar
6 T. low sodium soy sauce
1 1/2 T. sesame oil
3/4 t. crushed red pepper
1/2 t. ground ginger
5 cloves garlic, minced
2 lb. (80% lean) ground beef
3 green onions, sliced
1 1/2 c. white rice, cooked according to package directions (for serving)

In a medium bowl place the brown sugar, soy sauce, sesame oil, crushed red pepper, ginger and garlic and whisk to combine.  Place the beef in a large nonstick skillet and cook, stirring occasionally to break up the meat, until cooked through.  Drain any excess fat.  Add the sauce and green onions to the pan and continue cooking for 2 minutes.  Serve over rice.

6 servings (560 calories each serving) according to my calculator on loseit.com

Slow Cooker Pepper Steak

There are some dishes that take you back to your childhood and this, my friends, is one of them.  I definitely remember my mom making a version of this when I was growing up but I'm pretty sure she didn't use my favorite cooking utensil, THE CROCK POT!  This is especially delicious in the crock pot because all the flavors meld together all day and the beef becomes so stinkin' tender!  I served this over egg noodles but you could serve it over rice or even mashed potatoes.  Maybe this is comfort food but winter is coming so let's get started now, shall we?!

Slow Cooker Pepper Steak (adapted from kitchme.com)

2 lb. beef stew meat
1 t. garlic powder
1/2 c. beef broth
1 T. cornstarch
1 small yellow onion, diced
2 large green peppers, sliced
1 (14 oz.) can stewed tomatoes, not drained
3 T. low sodium soy sauce (could also use Worcestershire sauce if preferred)
1 t. salt

Place the beef in the bottom of a 6 qt. crock pot that has been sprayed with cooking spray and season with the garlic powder.  Toss to coat the meat.  In a small bowl whisk together the beef broth and cornstarch then pour over the meat.  Add the remaining ingredients and stir together to combine.  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Serve over rice, egg noodles or mashed potatoes.

6 servings (212 calories each serving not including egg noodles) according to my calculator on loseit.com

Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce

Today we continue on to the meat portion of our decadence train!  If you recall, yesterday I shared this recipe for lobster mac and cheese.  What goes better with lobster mac and cheese than filet mignon?  I mean, if you're gonna do it, do it right!  I love filet mignon when it is cooked correctly.  For me, correctly is medium rare to medium.  This is not a steak that you want to overcook so if you are not okay with your steak being a little (or a lot) pink in the middle you might want to consider a different cut of meat.  There is a little bit of prep work involved in this (in the form of roasted garlic) but it comes together quickly once it's dinner time!  Enjoy!

6 (8 oz.) filet mignon steaks
2 t. salt
2 t. coarsely ground black pepper
5 T. unsalted butter
2 c. sliced shiitake mushrooms (stems removed)
1 head roasted garlic, cloves separated (find instructions on how to roast garlic here - do this ahead of time!)
7 T. brandy (cognac works too)
6 T. light brown sugar
3/4 c. fat free half and half
1/4 t. salt
1/8 t. pepper

Preheat the oven to 400.  Season the beef with 2 t. salt on all sides.  Place the pepper in a shallow dish and dip the beef into the pepper, pressing lightly to coat on both sides of each steak.

Heat 1 T. of the butter in a large saute pan over medium high heat.  Place three of the steaks in the pan and sear on both sides until well browned, about 2 minutes per side.  Remove the steaks to a sheet pan and repeat with the remaining 3 steaks.  Transfer the remaining steaks to the sheet pan and place the steaks in the preheated oven for 8-10 minutes for medium rare.

While the steaks are cooking in the oven, add 1 T. of the remaining butter to the same saute pan.  Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2-3 minutes.  Remove the mushrooms from the skillet and reserve.  

Remove the skillet from the heat and add the garlic cloves and 6 T. of the brandy to the hot pan, stirring to loosen any browned bits from the bottom of the pan.  Return the skillet to the heat and cook until reduced by half; this will happen very quickly.  Add 2 T. of the remaining butter and the brown sugar, stirring to combine.  When the sugar has dissolved and the mixture is bubbly, whisk in the half and half, reduce the heat to medium high and simmer for 2-3 minutes until the mixture is sauce consistency and coats the back of a wooden spoon.  

Add the reserved mushrooms to the pan and season with 1/4 t. salt and 1/8 t. pepper.  Turn off the heat, add the remaining tablespoon of butter and the remaining tablespoon of brandy and whisk to combine.  Serve immediately over warm steaks.

6 servings (767 calories each serving) according to my calculator on loseit.com

Filet of Beef Au Poivre

We're putting on our fancy pants today.  In the form of beef.  And cognac.  The French really know how to do it.  Filet mignon crusted with black pepper then served with a shallot, beef broth and cognac sauce?  Yes, please and thank you!  This might be my favorite steak recipe of all time second only to this little gem (which you should totally make too, although probably not in the same week!)  The beauty of this recipe is, if you are not a griller, you can make this beefy, steaky perfection inside, and impress your friends.  I made this for dinner on father's day and my husband was a happy, happy daddy.  Of course, he had just taken a nap in the hammock out back so that may have had something to do with it too.  Maybe not, he does LOVE his steak!  I served this with Parmesan and Swiss Roasted Cauliflower and we had a restaurant meal right in our own home!  Enjoy!

Filet of Beef Au Poivre (adapted from foodnetwork.com)

4 (6 oz.) filet mignon steaks, 1 1/4" thick
Salt
1 1/2 T. coarsely ground black pepper
3 T. unsalted butter, divided
1 T. extra virgin olive oil
3/4 c. minced shallots (about 3 to 4 shallots)
3/4 c. low sodium beef broth
1/4 c. cognac or brandy 

Bring the filets to room temperature by letting them sit out on a cutting board for 30-45 minutes.  Pat them dry with paper towels then sprinkle with salt and press the black pepper evenly on both sides.  

Heat 1 1/2 T. of the butter and olive oil in a large skillet over medium high heat until almost smoking.  Place the steaks in the pan and lower the heat to medium.  Saute the steaks for 4 minutes on one side and 3 minutes on the other side for medium rare.  Remove the steaks to a serving platter and cover tightly with aluminum foil. 

Meanwhile, add the shallots to the same pan and cook over medium heat for 2 minutes.  Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.  Add the cognac and cook for 2 more minutes.  Turn off the heat and add the remaining 1 1/2 T. butter and 1/2 t. salt.  Uncover the steaks, pour the sauce over the top and serve!

4 servings (546 calories each serving) according to my calculator on loseit.com

Ricotta and Cinnamon Meatballs

So many times when I think of appetizers I think I'd like to make something more traditional (meatballs) but with a twist (cinnamon and ricotta.)  This is a great example of that!  It's the meatballs we all know and love and the flavors are phenomenal!  The other really cool thing about this meatball recipe is one of the binders used is orzo pasta.  If you don't know what orzo is, it's a rice shaped pasta that cooks really fast and makes delicious salads.  In this recipe the orzo is added to the meatball mixture raw and cooks right in the sauce!  A few weeks ago I hosted my book club and this is one of the things I served.  I made them in the morning and then put them in the crock pot on keep warm all day.  They held up great and it helped me avoid the rush to finish food prep right before everyone got there.  I served the leftovers the next day on pasta with red sauce!  Enjoy!

Ricotta and Cinnamon Meatballs (adapted from foodnetwork.com)

2 small shallots, minced
2 cloves garlic, minced
1 large egg
1/4 t. cinnamon
1/8 t. nutmeg
1 lb. 96% lean ground beef
3/4 c. low fat ricotta cheese
1/4 c. orzo pasta
1/4 c. fresh basil leaves, chopped
1/2 t. salt
1/4 t. pepper
1 (24 oz.) jar marinara sauce (I used tomato basil)

In a medium bowl whisk together the shallots, garlic, egg, cinnamon and nutmeg.  Stir in the ground beef, ricotta cheese, orzo pasta, basil, salt and pepper and set aside.  In a large shallow skillet bring the marinara sauce to a simmer.  Form the meat mixture into balls (I used a 1 T. scoop) and place them in the marinara sauce.  Cover and allow to simmer for 15 minutes.  

Makes 36 meatballs (44 calories each) according to my calculator on loseit.com

Korean Beef with Kimchi

Your taste buds are going to be so happy today.  Well, they'll be happy if you make this recipe anyway.  Korean beef prepared in my favorite kitchen tool, the crock pot!  Just mix the seasonings in the crock pot, plop in the meat, and turn that baby on and let it cook all day!  In addition, I am sharing a recipe for kimchi (pronounced kim-chee).  Several years ago my husband and I discovered the deliciousness that is kimchi.  Kimchi is a spicy pickled cabbage and is the national dish of Korea!  There are actually hundreds of different ways to make it and it can be made with cabbage, cucumber, radish or scallion.  Traditional kimchi is allowed to ferment underground in jars for months.  We won't be doing that.  Ha!  This recipe for kimchi is quick and easy and you get the flavors of kimchi without a lot of fuss.  I usually make it in the morning and store it in the fridge for dinner that night.  Mine is only mildly spicy but feel free to add as much crushed red pepper as you like to amp up the spice factor.  I serve the beef over brown rice (although its pictured here with white because I was out of brown) with the kimchi on the side.  Kimchi is also delicious on top of grilled pork chops!  Enjoy!

Korean Beef with Kimchi (beef adapted from crockpot.com and kimchi adapted from eatingwell.com)

For the beef:

1 c. soy sauce

1 c. water

1/2 c. rice wine vinegar

1/4 c. sesame oil

10 cloves garlic

1 T. dried ginger

6 green onions, sliced on the diagonal

1 t. crushed red pepper

2 lb. beef chuck roast (or 4 1/2 lb. beef short ribs)

Combine the soy sauce, water, vinegar, oil, garlic, ginger, onions and red pepper flakes in the slow cooker.  Add meat and turn to cover all sides with mixture.  Cover and cook on high for 4-6 hours or on low for 6-8 hours.  Shred the beef and serve with brown rice and kimchi. 

For the kimchi:

1 small head napa cabbage, cored and cut into 1-inch squares

2 cloves garlic, minced

1/4 c. water

2 T. white vinegar

1 T. toasted sesame oil

3/4 t. salt

1/2 t. crushed red pepper

1 t. dried ginger

3 scallions, sliced

1 carrot, peeled and grated

Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat.  Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.  Meanwhile, whisk vinegar, oil, salt, crushed red pepper and ginger in a large bowl.  Add the cabbage, scallions and carrot to the bowl and toss to combine.  Refrigerate for at least 25 minutes before serving.  I usually make mine in the morning and refrigerate it all day.  There's something about the warm meat with the cool cabbage that makes the combo delicious!

6 servings (518 calories each serving including rice) according to my calculator on loseit.com

Crock Pot Beef Stroganoff

My mom made a lot of beef stroganoff growing up.  It seems like every time we had pot roast she would use the leftover for beef stroganoff!  It was delicious and I feel very nostalgic about it so I thought I'd try a skinny version for throwback Thursday!  This has all the flavor you want in beef stroganoff and the calorie count is not too shocking!  Enjoy!

Crock Pot Beef Stroganoff (adapted from skinnymom.com)

2 lb. beef stew meat
1 c. low sodium beef broth
2 T. sherry (optional)
2 T. Worcestershire sauce
3 cloves garlic, minced
1 t. salt
1 t. pepper
1 medium yellow onion, diced
8 oz. white mushrooms, sliced
1 (10 oz.) can reduced fat cream of mushroom soup (not fat free!)
1 c. plain Greek yogurt
12 oz. yolk free egg noodles, cooked according to package directions (just before serving)
Chopped parsley for garnish, if desired

In a 6 qt. slow cooker that has been sprayed with cooking spray place the beef, beef broth, sherry (if using), Worcestershire sauce, garlic, salt, pepper, onion, mushrooms and cream of mushroom soup.  Stir to combine and cover.  Cook on high for 4-6 hours or on low for 6-8 hours.  When the cooking time is almost up add the Greek yogurt  and egg noodles and stir to combine.

6 servings (402 calories each serving) according to my calculator on loseit.com

Beef Tibs (Ethiopian Beef)

I've said it before and I'll say it again.  I really like to adapt recipes to my way of cooking but keep the flavors as authentic as possible.  This recipe is a great example of that!  Typically, Ethiopian beef tibs are made on the stovetop but I have adapted this recipe for the crock pot!  It is really very simple and can be made with everyday ingredients.  This recipe (like the lentils I posted yesterday) also contains berbere (Ethiopian chili powder) but if you don't have it just use regular chili powder.  It won't be exactly the same but you'll get the idea.  It's also important to point out that Ethiopians eat their food with a spongy bread called injera which is made from a grain called teff (which is now being hailed as the new superfood.)  It tastes a little bit like sourdough bread and has the consistency of a thick crepe.  For some it is an acquired taste but it really enhances the spices used in the food!  Just tear off a piece and pick up a bite.  It really is a fun (and messy) way to eat!  Making injera is a days long process so I always buy mine at a local Ethiopian store.  I can get eight large pieces for about five bucks!  Totally worth it.  Enjoy!

Beef Tibs (Ethiopia Beef) - (adapted from cookingchanneltv.com)

1 lb. beef stew meat
1 T. berbere (or chili powder)
1 T. salt
1 (14 oz.) can diced tomatoes
1 medium yellow onion, diced
2 small jalapenos, seeded and diced
Injera, for serving (if desired)

Combine the beef and berbere (or chili powder) in a 4 qt. slow cooker that has been sprayed with cooking spray and stir to fully coat the beef.  Add the salt, tomatoes, onion and jalapenos and cook on low for 4-6 hours or on high for 2-4 hours.  Serve with injera.

Feeding a crowd?  Just double or even triple the recipe and use a 6 qt. slow cooker!

4 servings (166 calories each serving) according to my calculator on loseit.com

Crock Pot Beef with Broccoli

Let's just continue with the crock pot deliciousness this weekend, shall we?  Have I mentioned my love for Chinese food before?  I could easily flip flop between Chinese and Mexican and be a happy camper for the rest of my life!  I love making my own Chinese food at home because you have the chance to control the sodium and no MSG is added!  I've been wanting to try a crock pot broccoli beef recipe for a long time and I finally did it and it was delicious!  I used stew meat for ease but feel free to buy a chuck roast and cut it up yourself.  The meat simmers all day in a delicious sauce and then you add broccoli near the end of the cooking time.  I hope you enjoy!

Crock Pot Beef with Broccoli (adapted from justapinch.com)

1 1/2 lb. beef stew meat
2 T. cornstarch
1 c. low sodium beef broth
1/2 c. low sodium soy sauce
1/3 c. brown sugar
1 T. sesame oil
3 cloves garlic, minced
1 t. salt
1 lb. frozen broccoli florets, thawed

Place the beef in a 6 qt. crock pot that has been sprayed with cooking spray.  Sprinkle the cornstarch on top of the beef and toss to coat.  Add the beef broth, soy sauce, brown sugar, sesame oil, garlic and salt.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  A half an hour before you want to eat add the broccoli and stir to combine.  Replace the lid and let the broccoli warm through with the beef mixture for 30 minutes.  Serve over hot cooked rice.

6 servings (250 calories each serving not including rice) according to my calculator on loseit.com

Mexican Pulled Beef with Kale

I am in love.  With this recipe.  Is that possible?  Because if it is, I am.  Let me start by saying, as most of you know, we eat Mexican food at least once a week at my house.  It's something everyone can agree on, it's generally simple to make and you can make a lot and have leftovers for lunch the next day.  This recipe is all that and more!  If you are looking for an easy way to sneak some veggies (in the form of kale and mushrooms) into your food, this is it.  I promise, no one will know they are there!  If you are looking for a taco recipe that will feed a crowd, this is it.  If you just want a dang delicious taco recipe, OH MY GOSH THIS IS IT!  I need to calm down.  The great thing about this recipe (there are so many great things) is you can put it together in the crock pot the day before or the morning of, set it on low and let it cook all day and you have the best tacos you have ever eaten!  Serve it with the avocado lime sauce and you will be a hero!  I hope you enjoy it and please don't leave the veggies out!

Mexican Pulled Beef with Kale (adapted from divinehealthfromtheinsideout.com)

For the beef:


2 lb. beef chuck roast 
2 T. cumin
2 t. chili powder 
2 t. coriander
2 t. salt
1 (6 oz.) can tomato paste
8 oz. sliced mushrooms
1 large yellow onion, sliced
1 c. low sodium beef broth
8 garlic cloves, left whole
1 jalapeno, deseeded and minced
Zest of 1 lime
1 bunch kale, thinly sliced (I actually stuck mine in the food processor and whizzed it up so it would be small and undetectable.  I'm clever like that.)

For the sauce:

2 ripe avocados
Juice of 1 lime
1/4 c. cilantro
1/2 t. salt
1/4 t. pepper

For the beef:

Place the roast in a 6 qt. slow cooker that has been sprayed with cooking spray.  Combine the cumin, chili powder, coriander and salt in a small bowl then sprinkle evenly over both sides of the beef.  Add the tomato paste, mushrooms, onion, beef broth, garlic, jalapeno and lime zest on top and cook on low for 6-8 hours.  One hour before serving add in the thinly sliced kale (since I did mine in the food processor and it was teeny tiny I added it half an hour before serving.)  Shred the beef with two forks and stir well so all ingredients are combined.  

For the sauce:

Combine all ingredients in the bowl of a food processor and pulse to combine until the mixture is smooth.  Store in a bowl in the refrigerator until ready to serve.  I like to cover mine with plastic wrap (right on top of the sauce) to keep it green.

Serve beef in tortillas of your choice with cilantro, cheese and avocado lime sauce.  Alternatively, you could serve over greens or rice.  I served this with my Chipotle Style Rice.

16 servings (168 calories each serving) according to my calculator on loseit.com (this is for the beef and avocado lime sauce only - other toppings and tortillas are extra!)