Category: Beef

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Grilled Cilantro Skirt Steak and Cauliflower Rice

cilantro steak

For all the low carb, keto foodies, or just steak lovers, here’s an easy Steak Dinner with Cilantro Pesto and Cauliflower Rice recipe that you can incorporate into your weekly meal prep.

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Round plate with grilled steak with cilantro pesto and cauliflower rice.

We’re using tasty and wholesome ingredients to help you meet your low-carb lifestyle, or if you just want a delicious steak dinner. We’ve got you covered either way.

Why You’ll Enjoy this Cilantro Pesto Sauce

  • This Cilantro Pesto sauce is made with simple and whole ingredients that come together really well bringing tons of flavor.
  • The pesto sauce can be used as a sauce, salad dressing, dipping sauce, and even a marinade.
  • It’s also a great way to use up leftover cilantro herbs, and you can freeze it too!

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Ingredients Needed to Make this Low Carb Steak Dinner

  • Cilantro Pesto: We use fresh cilantro herbs lime juice, pine nuts, garlic cloves, olive oil, and salt
  • Steak: We grilled skirt steak, but you can also use flank steak or any kind of steak of your choice
  • Seasonings: We used chili powder, cumin, paprika, garlic powder, and salt
  • Cauliflower Rice: We used frozen cauliflower rice because you can easily just throw it in the microwave to cook and steam. You can serve this dish with any other low-carb vegetable such as roasted zucchini, green beans, or broccoli
Round plate with grilled steak with cilantro pesto and cauliflower rice.

How to Make Grilled Skirt Steak

  1. Season the steak with the dry rub, then coat it with olive oil.
  2. Heat an indoor grill on medium-high heat and sear the steak on each side until it cooks to your desired doneness.
  3. While the steak is grilling, blend together your cilantro pesto.
  4. After the steak cooks, let it rest before slicing it into strips.
  5. Microwave the cauliflower rice according to the packaged instructions.
  6. Drizzle the Cilantro Pesto on top of the steak.

Reference the recipe card below for detailed instructions.

Round plate with grilled steak with cilantro pesto and cauliflower rice.

Meal Prep Tips for Cilantro Pesto Sauce

  • If you don’t have a blender, you can still make a cilantro dressing by chopping the cilantro and pine nuts into fine pieces. Then, whisk it together with the lime juice, and olive oil, and season with salt.
  • If the pesto flavor is too strong as a sauce, you can just use it as a marinade for the steak before grilling it.
  • To add flavor to the plain cauliflower rice, saute it with the pesto sauce to incorporate the flavors.
Glass meal prep containers with grilled steak with cilantro pesto and cauliflower rice.
steak

Grilled Skirt Steak with Cilantro Pesto and Cauliflower Rice

Easy, low-carb grilled skirt steak dinner with a flavorful cilantro pesto and steamed cauliflower rice.
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • indoor grill pan
  • tongs
  • spatula
  • saute pan

Ingredients
  

Steak and Seasoning

  • 12 oz skirt steak
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Cilantro Pesto

  • 1 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons pine nuts
  • 2 garlic clove (peeled)
  • 1/4 teaspoon salt
  • 4 cups cauliflower rice (frozen, pre-cooked, recommend Green Giant Brand)

Instructions
 

  • Season the steak and coat it with olive oil. Heat an indoor grill pan on medium high heat and sear the steak on each side for about 5 to 6 minutes until it cooks to your desired doneness.
  • Meanwhile, place the cilantro, pine nuts, juice of a lime, olive oil, garlic, and salt in a blender and blend until smooth.
  • Microwave the frozen cualiflower rice according to the packaged instructions (usually about 4 to 5 minutes).
  • After the steak cooks, let it rest before slicing into strips. Serve the steak on top of the cauliflower rice and drizzle it with the yummy cilantro pesto sauce.

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Frequently Asked Questions

How long will fresh pesto last in the fridge?

It’s best to use it up within 5 days in the fridge for the best flavor and freshness.

Can I freeze pesto?

Yes, we recommend putting them in ice cube trays or in small freezer-safe containers. It can keep in the freezer for up to 6 months.

Is pesto healthy?

If used in moderation, it can be a healthy way to add flavor to your meals such as a sauce or a marinade. However, because the ingredients do include olive oil, nuts, and sometimes cheese, these ingredients can be high in calories and fat. Therefore, you would want to make sure you incorporate them in balanced portions to your meals. For this recipe, we used olive oil which is primarily unsaturated and can contribute to some heart health benefits.

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Ground Beef and Broccoli Stir Fry

broccoli beef

Enjoy this delicious, healthy beef stir fry recipe that is filled with nutrients from broccoli and bell peppers.

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Round plate with stir fry ground beef with broccoli florets and diced red bell peppers.

Get your eating habits back to a place that helps you feel great. Here’s a tasty and easy beef broccoli stir fry to add to your weekly meal plan.

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Broccoli normally has a strong flavor, which makes it one of the most “not so favorite veggies for many”, but adding them to this beef stir fry makes it easier to acquire a taste for it. Not to mention, the green colors really brighten up the dish giving it a great meal appeal.

Round plate with stir fry ground beef with broccoli florets and diced red bell peppers.

Here’s What You Need to Make Beef Broccoli Stir Fry

  • Ground Beef: Beef and broccoli is typically a classic combo for Asian-inspired cuisine, but you can use any kind of ground meat of your choices such as pork, turkey, or chicken

  • Green and Red Onions: Aromatics always add flavor, you can also use shallots

  • Broccoli Florets: You can use fresh or frozen. When using frozen, be sure to defrost the frozen florets before adding them to the stir fry

  • Orange Bell Pepper: Bell peppers add nutrients, color, and flavor. You can also substitute them with shredded carrots or diced sweet potato for another orange vegetable option

  • Soy Sauce: Feel free to use coco aminos as an alternate

  • Oil: You can also use coconut oil or avocado oil

Glass meal prep container with stir fry ground beef with broccoli florets and diced red bell peppers.

How to Make Beef Stir Fry with Broccoli

  • Heat up the wok and add oil.

  • Saute the onions and ground beef until they are fully cooked.

  • Season with soy sauce and garlic powder.

  • Finally, toss in the broccoli and bell peppers and stir until the vegetables are tender.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with stir fry ground beef with broccoli florets and diced red bell peppers.

Meal Prep Tips for Beef and Broccoli Stir Fry

  • Ingredient Tip: If you are extremely short on time, buy vegetables that are already washed and cut. You can also buy a frozen stir-fry mix. You can skip all of the choppings and easily throw these pre-cut vegetables into the stir fry

  • Extra Portions: If you buy a big bag of stir-fry mix, you can also use them in soups or roast them in a sheet pan as another side dish. Just add protein to the meal.

  • To Serve: Serve as is or eat with a side of rice noodles. And for added protein, top it off with a fried egg

  • To Store: Store in an airtight container for up to 3 to 4 days in the refrigerator.

  • To Freeze: You can freeze this in a freezer bag or container in the freezer for up to 3 months for the best quality

Beef Stir Fry

Ground Beef and Broccoli Stir Fry

Cook this Easy Beef Broccoli Stir Fry for your next meal prep and have it ready for your next weeknight meal.
4.34 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • wok

Ingredients
  

  • 12 oz lean ground beef
  • 1/4 cup red onions (diced)
  • 1 orange bell pepper (diced)
  • 2 cups broccoli florets
  • 1/4 cup green onions (chopped)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil

Instructions
 

  • Add oil to a saute pan on medium-high heat and saute the onions and green onions until they soften.
  • Next, add the ground beef to the pan. Break it into smaller pieces and season it with the garlic powder and soy sauce. Continue to stir for another 5 to 6 minutes until the beef fully cooks.
  • Finally, add the broccoli and red bell peppers and continue to stir for another 3 to 4 minutes until the veggies are tender.

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Cauliflower Fried Rice

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Sauteed Ground Beef with Spring Veggies

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Peanut Chicken and Celery Stir Fry

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Frequently Asked Questions

What can I use in a stir-fry instead of soy sauce?

You can use coconut amnios, liquid aminos, fish sauce, or Worcestershire sauce.

Do you have to boil broccoli before stir-frying?

No, just make sure that they are already cut into small florets so that they cook quickly with high heat.

What do you cook first in a stir fry?

You want to cook the meat first because they take longer to cook. You can also remove the meat from the wok before you cook the vegetables, then add the meat back at the end.

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Sheet Pan Sausage with Roasted Veggies

sheet pan sausage

This Sheet Pan Sausage with Veggies – including Roasted Broccoli, Yellow Squash, and Zucchini is a quick dinner idea that you can make in less than 20 minutes.

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Plate with roasted sausage, zucchini, yellow squash, and broccoli florets.

Why this Recipe is Great for Meal Prep

Smoked sausage is the secret ingredient in this recipe, and the best part is that it’s already pre-cooked. So all you have to do is heat it up and it adds tons of flavor with low effort, which is perfect for a busy weeknight!

We used budget-friendly ingredients such as broccoli florets, yellow squash, and zucchini. However, you can add or switch up your choice of vegetables for your recipe and use what you have on hand.

If you’re keeping this low carb, other vegetables that will work well are bell peppers, asparagus, cauliflower, and Brussel sprouts. The important thing is to use vegetables that can roast quickly in less than 20 minutes.

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Here are the Essential Ingredients You’ll Need

  • Pre-Cooked Sausage: Nowadays, there are so many options for pre-cooked sausage. You can use pork, beef, turkey, or chicken sausage.

  • Broccoli: You can also use cauliflower or brussels sprouts.

  • Yellow Squash: Other squash options are diced butternut squash or delicata squash

  • Zucchini: Another non-starchy vegetable you can use are snow peas or even green beans

Plate with roasted sausage, zucchini, yellow squash, and broccoli florets.

How to Make Sheet Pan Sausage and Veggies

  1. Preheat the oven to 400F.

  2. Slice the vegetables and sausage into rounds.

  3. Place them on a sheet pan and coat them with olive oil.

  4. Sprinkle with seasonings and bake in the oven for 12 to 15 minutes.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with roasted sausage, zucchini, yellow squash, and broccoli florets.

Meal Prep Tips for Sheet Pan Sausage and Veggies

  • Other Cook Method: You can definitely make this in a toaster oven or in the Air Fryer. And if you don’t want to mess with the oven, you can also saute these ingredients in a saute pan. Just add olive oil and start with the sausage first, followed by the vegetables for a few minutes.

  • Leftover sausage: If you buy a pack of sausage and have some leftover, you can store it in a freezer bag in the freezer for up to 3 months. You can also use it up in other meals such as a soup recipe, breakfast tacos, or even in a pasta dish.

  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

Glass meal prep containers with roasted sausage, zucchini, yellow squash, and broccoli florets.

sausage and veggies

Sheet Pan Sausage with Roasted Veggies

Effortless Sheet Pan Sausage and Vegetable Recipe that can be ready in less than 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 4 beef sausage links (sliced)
  • 1/4 red onions (diced)
  • 2 tablespoon garlic (minced)
  • 1 yellow squash
  • 1 zucchini
  • 2 cups broccoli florets
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 lemon (juiced)
  • 1 tablespoon olive oil

Instructions
 

  • Pre-heat oven to 400F. Cut the yellow squash and zucchini into 1/4 inch half rounds. Slice the sausage into rounds.
  • Place the sausage and veggies on a sheet pan. Sprinkle the seasonings and minced garlic on top. Coat everything with olive oil. Bake in the oven for 12 to 15 minutes.

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Frequently Asked Questions

What is smoked sausage?

The most common smoked sausages are andouille or kielbasa sausage. They are exposed to burning wood smoke which gives them the smokey flavor.

Can I use raw sausage?

Yes, you can use raw sausage in this recipe, just be sure to use a thermometer to check the internal temperature of the sausage and make sure it fully cooks to the appropriate internal cooking temperature. We recommend cooking them whole and then slicing them afterward.

What can I serve with this recipe?

This recipe pairs well with rice pilaf, side salad, or even buttered noodles with grated parmesan cheese.

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Stuffed Lasagna Peppers

stuffed lasagna peppers

Here’s a low-carb, gluten-free version of lasagna that has all the hearty flavors of the classic lasagna dish. Best of all, the tasty ingredients are all packed in sweet and vibrant bell pepper cups.

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Round plate with bell peppers stuffed with meat sauce and topped with melted cheese.

Now, we know that lasagna can sometimes be tedious to make, but here’s an easy meal prep version that you can make in advance for your next weeknight meal.

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Why is this lasagna pepper recipe great for meal prep?

  • Fewer prep steps than your traditional lasagna recipe, but has all the same flavors found in the classic dish

  • You can still add tons of flavor even without the extra pasta, and it’s a great way to incorporate more vegetables into the dish

  • You can keep it simple by using pre-made marinara sauce

Round plate with bell peppers stuffed with meat sauce and topped with melted cheese.

Super Simple Ingredients You’ll Need for Stuffed Lasagna Peppers

  • Ground Beef: We used lean ground beef, but you can also use ground turkey, ground chicken, and ground Italian pork sausage

  • Marinara Sauce: We used the store-bought sauce. Be sure to read the nutrition label and pick the one with less sugar in the ingredients

  • Bell Peppers: You can use any color, but we opted for red bell peppers because they are sweeter and enhance the flavors of the marinara sauce

  • Cheese: We used shredded mozzarella cheese, but you can use whatever you have on hand

Glass meal prep containers with bell peppers stuffed with meat sauce and topped with melted cheese.

How to Make Stuffed Lasagna Peppers

  • Start with the meat sauce: Saute your onions until they soften, then add the ground beef, and seasonings, and cook until golden brown.

  • Mix in the marinara sauce: After your beef has cooked, pour in the sauce.

  • Assemble the peppers: After you cut the peppers in half, remove the seeds, and use a scoop to fill in each half with the meat sauce.

  • Bake the peppers: Bake them until they are tender. In the last 5 minutes, top it off with shredded cheese and continue to bake until the cheese melts.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with bell peppers stuffed with meat sauce and topped with melted cheese.

Meal Prep Variations

  • If you’re not a fan of bell peppers, you can also use portobello mushrooms or zucchini boats as your vegetable base for the meat sauce.

  • If you want to add more vegetables to the dish, add chopped spinach, or sliced mushrooms to the meat sauce.

  • If you’re a cheese lover, you can also layer ricotta cheese or cottage cheese in between the meat sauce when stuffing your pepper

Stuffed lasagna peppers

Stuffed Lasagna Peppers

Baked Lasagna Stuffed Peppers filled with savory meat sauce and topped with gooey melted cheese!
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • baking dish
  • oven

Ingredients
  

  • 8 oz ground beef
  • 1/4 cup red onions (diced)
  • 1 cup marinara sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 red bell peppers
  • 1 tablespoon olive oil
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 400F. Add olive oil to a saute pan on medium-high heat. Saute the onions until they soften (about 2 to 3 minutes). Next, add the ground beef and seasonings and saute until it is fully cooked and golden brown (about 5 to 6 minutes). Then, add the marinara sauce and stir it all together.
  • Cut the bell peppers in half and remove the ribs and seeds. Stuff each bell pepper half with the marinara meat sauce. Place the stuffed peppers on a sheet pan and bake in the oven for 20 minutes.
  • In the last 5 minutes, remove the peppers from the oven and top it off with shredded cheese. Place it back in the oven for another 5 minutes until the cheese melts.

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Frequently Asked Questions

How long to bake the bell peppers?

For this recipe, we baked it for 20 minutes because we like our peppers to still have a crunch. And if you are making this in advance for your weekly meal prep, the bell peppers will continue to get tender when you reheat them in the microwave. However, if you really like tender roasted peppers, you can pre-bake them for 20 minutes before you fill them with meat sauce.

Are these Stuffed Lasagna Peppers Keto Friendly?

Yes, just be sure the marinara sauce you get is lower in sugar. 

Can you freeze lasagna stuffed peppers?

Yes, they are freezer friendly. Just wrap them individually and store them in a freezer bag for up to 3 months for the best quality.

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Spaghetti Squash with Sausage and Peppers

sausage squash

This Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe is a delightful combination of flavors, budget-friendly ingredients, and simplicity. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe ensures that anyone can create a delicious and satisfying meal without breaking the bank. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a tasty, budget-friendly feast!

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Round bowl with spaghetti squash, sausage, and bell peppers.

Why this Recipe is Budget Friendly

Let me tell you why this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe is not only delicious but also budget-friendly! Whether you’re a student, a family on a budget, or simply looking to make economical meal choices, this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe provides a wallet-friendly option that doesn’t compromise on taste or nutrition. 

Spaghetti Squash: Spaghetti squash is often more affordable compared to other types of winter squash. It’s a great alternative to traditional pasta, offering a low-cost, nutrient-rich base for your meal.

Beef Sausage: While beef sausage can vary in price depending on the quality and brand, it is generally a more budget-friendly option compared to other cuts of meat. You can often find economical packages of beef sausage at your local grocery store, making it an accessible protein source for your meal.

Red Bell Peppers: Red bell peppers are usually reasonably priced, especially when they are in season. They are versatile vegetables that add flavor, color, and nutrients to your dish without breaking the bank.

Simple Seasonings: This recipe calls for basic seasonings like garlic powder and salt, which are affordable pantry staples found in most kitchens. These simple ingredients add flavor and depth to the dish without requiring additional expensive spices or herbs.

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Here’s What You’ll Need for Sausage and Spaghetti Squash

Let’s dive into the incredible ingredients that make this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe a true taste sensation!

  • Spaghetti Squash: This unique winter squash variety is a low-carb alternative to traditional pasta. When cooked, its flesh transforms into tender strands resembling spaghetti noodles. The mild and slightly nutty flavor of spaghetti squash provides a delightful base for the other ingredients to shine.

  • Beef Sausage: Made from ground beef combined with a delicious blend of spices, beef sausage adds a hearty and savory element to this dish. Its rich flavor and tender texture create a satisfying contrast with the spaghetti squash. You can use pre-cooked beef sausage links or remove the casings and crumble raw sausage for browning.

  • Red Bell Peppers: Bursting with vibrant color and sweet flavor, red bell peppers are the perfect partner for this dish. They add a refreshing crunch and a subtle touch of sweetness, balancing the richness of the beef sausage. Not only do they elevate the taste, but they also bring a pop of visual appeal to the meal.

These three key ingredients come together to create a harmonious flavor profile that’s both satisfying and nutritious. The spaghetti squash provides a lighter, low-carb base, while the beef sausage adds robustness and protein. The red bell peppers contribute freshness and a hint of natural sweetness, resulting in a well-balanced and delicious combination.

Round bowl with spaghetti squash, sausage, and bell peppers.

Easy Steps to Make Oven Baked Spaghetti Squash

  1. Pre-heat the oven to 400F.

  2. Then, cut the spaghetti squash in half and remove the seeds. Coat the flesh with olive oil and place it on a sheet pan. Roast the spaghetti squash until it becomes tender and easily strands into those delightful “noodles.”

  3. While that is happening, sauté the vibrant red bell peppers to bring out their natural sweetness and add a touch of freshness to the dish.

  4. Next, cook the beef sausage in a skillet until it’s browned.

  5. Combine it all together, sprinkle with a pinch of garlic powder and a dash of salt, and voila! You’ve got yourself a mouthwatering masterpiece.

Reference the recipe card below for detailed instructions.

Glass meal prep container with spaghetti squash, sausage, and bell peppers.

Meal Prep Tips for Sausage Spaghetti Squash

  • What I absolutely adore about this recipe is its versatility. Not only does it make for an incredible meal prep option, but it also leaves you with delightful leftovers that you can enjoy in various ways. Slice up the leftover beef sausage and use it as a pizza topping for a savory twist. You can also mix it into a frittata or scramble it with eggs for a protein-packed breakfast. The possibilities are endless! 

  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

  • To reheat, you can either use the microwave or reheat it on the stovetop. If using the microwave, place a portion in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in 1-minute increments until it’s heated through. If reheating on the stovetop, warm it in a skillet over medium heat, stirring occasionally until it’s thoroughly heated.

Glass meal prep containers with spaghetti squash, sausage, and bell peppers.

sausage squash

Spaghetti Squash with Sausage and Peppers

Spaghetti Squash with Beef Sausage and Red Bell Peppers is a wallet-friendly option that does not compromise on tate or nutrition.
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Prep Time 5 minutes
Cook Time 45 minutes
Course dinner
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula
  • sheet pan
  • oven

Ingredients
  

Spaghetti Squash Bake

  • 1/2 small spaghetti squash (8 inches in length)
  • 1 tablespoon olive oil

Sausage and Bell Peppers

  • 6 oz pre-cooked beef sausage (sliced)
  • 1 red bell pepper (diced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

Spaghetti Squash Bake

  • Pre-heat the oven to 400F. Carefully slice the spaghetti squash in half. Scoop out the seeds with a spoon. Place the squash, flesh side up, on a sheet pan. Coat with olive oil and bake in the oven for 40 minutes.
  • Once the squash is cooked, let it cool before shredding the squash flesh with a fork.

Sausage and Peppers

  • Slice the sausage into rounds and cut the peppers into one-inch cubes.
  • Add oil to a saute pan on medium-high heat and saute the bell peppers until they soften. Next, add the sausage and continue to stir for another 3 to 4 minutes until sausage is golden brown.
  • Finally, mix in the cooked squash and season with garlic powder and salt.

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Sheet Pan Sausage with Roasted Vegetables

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Frequently Asked Questions

Can I use a different type of sausage?

Absolutely! While beef sausage pairs wonderfully with the flavors in this recipe, you can experiment with other types of sausage such as turkey sausage, chicken sausage, or even vegetarian sausage if you prefer.

How do I choose a ripe spaghetti squash?

Look for spaghetti squash that feels firm and heavy for its size. The skin should be smooth and free of soft spots or blemishes. A ripe spaghetti squash will have a bright yellow color.

Can I substitute the red bell peppers with other vegetables?

Certainly! If you’re not a fan of red bell peppers or prefer different vegetables, feel free to get creative. You can substitute them with zucchini, mushrooms, cherry tomatoes, or any other veggies you enjoy.

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Easy Stuffed Poblano Peppers

stuffed poblano pepper

Easy, baked southwest stuffed pepper recipe with ground beef. Bold, savory flavors are served on top of a bright and colorful cilantro sweet potato and cauliflower rice.

stuffed poblano pepper

Southwest Stuffed Poblano Peppers

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Prep Time 5 minutes
Cook Time 20 minutes

Course dinner, Main Course
Cuisine American, Latin, Mexican, Southwest

Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • saute pan

Ingredients

  

  • 2 each poblano peppers (cut in half, seeds removed)
  • 12 oz lean ground beef
  • 1/4 cup red onions (diced)
  • 8 oz fire roasted diced tomatoes (drained)
  • 4 oz diced green chiles (drained)
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 3 cups sweet potato and cauliflower rice (recommend Green Giant's brand)
  • 1/4 cup cherry tomatoes (sliced)
  • 1/4 cup cilantro (chopped)

Instructions

 

  • Pre-heat the oven to 350F
  • Arrange the poblano peppers in a single layer on a sheet pan and bake for 10-15 minutes
  • Meanwhile, add oil to a pan on medium high heat and saute the onions until they soften
  • Next, add the ground beef and season with chili powder, cumin, garlic powder, and salt. Continue to saute for about 5 to 8 minutes until the meat is browned and cooked through
  • Then, stir in the roasted diced tomatoes and diced green chilies
  • Heat the sweet potato and cauliflower rice in the microwave according to the packaged instructions
  • Once the peppers have cooked from the oven, let them cool for a few minutes and carefully spoon in the ground beef mixture into each pepper half
  • Serve the stuffed peppers on top of the sweet potato and cauliflower rice
  • Garnish with fresh diced tomatoes and chopped cilantro

Notes

Note: Feel free to add additional toppings such as shredded cheese, guacamole, or sour cream. You can also add beans, corn, or other veggies to your ground beef mixture. 
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How to Make Instant Pot Beef Ragu

Beef Ragu

Tender, melt in your mouth, shredded beef that is comfortingly satisfying for the cooler weather. Make this instant pot beef ragu recipe to warm the body and soul.

Ease of Making: Easy

Here’s a savory and rich beef ragu simmered in diced tomatoes, garlic, Italian seasonings, and fresh herbs that is perfect for the fall comfort meal. Enjoy it over a bed of pasta or mashed potatoes.

This is the perfect dish to batch cook for the colder weather. It is quick and easy to make but tastes like it’s been simmering all day long. Make it a weekly staple for your family dinners or bring it to holiday gatherings and make it the new family favorite.

How to Cook Beef Ragu in the Instant Pot

It’s easy to make a tender roast in the Instant Pot, all you need to do is follow a few simple steps:

  1. Turn on the Saute Setting and start browning your meat followed by adding the aromatics such as onions and garlic.
  2. Sprinkle in the seasonings.
  3. Add any liquid. In this recipe we used diced tomatoes, tomato sauce, and dry red wine.
  4. Close the Instant Pot and seal it.
  5. Press the meat/stew setting and set your timer.
  6. After it finishes cooking, carefully release the quick release for the steam (following the manufacturer’s instructions).

Meal prep tips for Instant Pot Beef Ragu

How much meat can you cook at one time?

For a 6 quart size, you can fit 4-6 lbs of meat. However, you will need to take into consideration the other ingredients such as the cooking liquids and additional veggies. For this recipe, we kept it around 2 to 3 lbs.

Does the meat need to be completely covered in liquid?

You normally will need at least one cup of liquid. The protein itself already contains water that will sweat out, and there is additional moisture from the vegetables.

What can you serve with Beef Ragu?

We love to eat it with egg noodles, but you can also serve it with veggie noodles such as spiralized zucchini or spaghetti squash for a low-carb spin on this recipe. Creamy polenta is also a nice change from pasta or you can serve it on top of mashed potatoes or fluffy rice pilaf.

What to do with leftover beef ragu?

This Instant Pot beef ragu freezes really well and can keep up in the freezer for up to three months. However, you can also make sandwiches with the leftovers or add them as a topping to your baked potatoes.

Beef Ragu

Instant Pot Beef Ragu

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Prep Time 10 minutes
Cook Time 40 minutes

Course dinner, Main Course
Cuisine American, Italian

Servings 6

Equipment

  • knife
  • cutting board
  • spatula
  • Instant Pot

Ingredients

  

  • 2.5 lbs boneless beef chuck roast (cut into 2 inch chunks)
  • 4 each garlic cloves
  • 1/4 cup white onion (diced)
  • 1 each small carrot (diced)
  • 1/4 cup tomato paste
  • 28 oz canned diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup dry red wine
  • 1 tsp italian seasoning
  • 1/4 tsp ground cinnamon
  • 2 each bay leaves
  • 2 tbsp fresh basil (chopped)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

Instructions

 

  • Place the Instant Pot on the saute setting on high heat
  • Season the beef with salt and pepper and add oil to the Instant Pot
  • In small batches, add the beef and cook on all sides until evenly browned (about 3 to 4 minutes). After each batch has browned, remove it from the pot and set it aside for later.
  • Next, add the onions, carrots, and garlic. Stir it all around for 2 minutes
  • Then, add the tomato paste and stir for another minute. Afterwards, pour in the wine and scrape any of the browned bits from the bottom of the pot
  • Finally, add the diced tomatoes, tomato sauce, Italian seasonings, ground cinnamon, and bay leaves
  • Carefully add the beef chunks back into the liquid
  • Turn off the saute setting and select the manual setting to adjust the pressure to high and set the time for 30 minutes. Make sure the valve is in the sealed position
  • After it has finished cooking, follow the manufacturer's directions for quick-release of the pressure
  • Remove the beef from the Instant Pot and use two forks to shred the meat. Place it in a deep serving dish and pour the remaining sauce on top. Season with salt and pepper to taste
  • Serve with fresh pasta, rice pilaf, or mashed potatoes. Garnish with additional freshly chopped basil

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Easy Air Fryer Steak Kebabs Recipe

Air fryer steak kebabs are such a fun and great meal that you can enjoy with friends or family. Everybody loves eating food on a stick, especially kiddos! It’s also a great way to pack flavor and healthy ingredients together on a skewer. 

Ease of Making: Easy

Kebabs are traditionally cooked on a skewer over a fire or baked in an oven so that it can roast.  Roasting is one of the healthiest ways to prepare your meals because it results in minimal losses of vitamins and nutrients.

Advantages of roasting:

  • Good quality meat is tender when roasted
  • Vegetables maintain their heart-healthy fiber and vitamins and minerals for fighting disease
  • Food is more appealing because it has a desirable texture and color by turning crispy and golden brown
  • Unlike stovetop methods such as sauteing or stir-frying, It is a cooking method that allows you to be hands-free and requires minimal involvement in the cooking process

Using a roasting pan in an oven is usually the best way to roast food because it allows the oven heat to reach as much of the surface of food as possible and allows the air to circulate. 

However, if you don’t have a roasting pan and don’t want to wait to heat up your large oven, then an air fryer will do perfectly. It has a basket that holds food similar to a roasting rack and the fan allows the air to circulate the heat evenly around the food giving it that golden brown crisp.

Meal prep tips for Air Fryer Steak Kebabs

  • Cooking air fryer steak kebabs is not only a time saver, but cleanup is also incredibly easy, and it also tastes amazing.
  • Make sure to measure your air fryer to check that your skewers you are using actually fit inside of your air fryer. 6 to 8-inch skewers tend to fit best in most air fryers. And if you are using wooden skewers, make sure to soak them in water for at least 10 minutes to keep them from burning
  • When cutting veggies, make sure they are all the same size chunks the meat so that they all cook evenly. Use a variety of colorful vegetables like bell peppers and even add fruit such as pineapple
  • One of the best cuts of beef for kebabs is the Sirloin cut. It is relatively tender, lean, and fits into a balanced diet. In addition, it is budget-friendly. Other good beef choices are flat iron, strip steak, and even tenderloin.
  • Sometimes using a leaner cut of meat can result in dry tough meat. Therefore, marinating your meats prior to cooking is a good technique to prevent it from drying out and making it chewy. This marinade combines pantry friendly items such as Worcestershire sauce, soy sauce, dijon mustard, and spices such as oregano and garlic powder. One of the tasty components that result from marinating meat is getting that distinct flavor from a good golden brown crust when the protein cooks. Adding a sweet component such as honey yields in that delicious crust when cooked at high heat.

Air Fryer Beef Kebabs

Kebabs are such a fun and great meal that you can enjoy with friends or family. Everybody loves eating food on a stick, especially kiddos! It’s also a great way to pack flavor and healthy ingredients together on a skewer.

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Prep Time 5 minutes
Cook Time 15 minutes

Course Appetizer, Main Course
Cuisine American

Servings 4

Equipment

  • cutting board
  • knife
  • Air Fryer

Ingredients

  

  • 1 lb lean top sirloin
  • 1 each yellow bell pepper
  • 1 each small red onion
  • 1 cup cherry tomatoes

Beef marinade:

  • 2 tbsp worchestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp pepper
  • 1 tbsp brown sugar note: you can use honey, agave nectar or white sugar

Instructions

 

  • If using wooden skewers, soak them for at least 10 minutes
  • Cut the beef into 1.5 inch chunks. Mix together the marinade and marinate the beef overnight or at least 30 minutes prior to cooking
  • If using the oven, preheat oven to 425F
  • Cut the bell peppers and red onion into chunks
  • Assemble the kebabs using skewers. Layer the skewer by alternating the beef with the veggies.
  • Place in the air fryer and cook at 400F for 8-10 minutes. If using the oven, cook for 10-12 minutes, until the outer edges are brown and beef is cooked to an internal temperature of 145F
  • Serve with your choice of sides and sauces. Examples: salad, pita, couscous, rice pilaf, or tortillas, etc

Video

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Homemade Short Rib Noodle Soup Recipe

Pho, pronounced ‘fuh’,  is a hearty and comforting soup full of goodness and also has an array of health benefits. It originated in the early 20th century in Vietnam and has become a popular meal in America. The two most commonly known types are beef and chicken and served with hot broth and noodles.

Ease of Making: Easy

Traditionally, pho is cooked with lots of beef bones, extra veggies,  and cooks for a long period of time in order to create the rich broth and cozy blend of flavors that we all love.

For most of us cooking at home, we may not always have the time to make it all from scratch. So here is a version using the Instant Pot as a shortcut for your short rib noodle soup. 

The great thing about making pho at home is that you can really make it your own with your choice of noodles, choice of proteins, and pile it on with lots of fresh garnishes such as basil, green onions, freshly sliced white onions, bean sprouts, and lime. 

Meal Prep Tips for Instant Pot Short Rib Noodle Soup

Traditionally, pho is served with super-thinly sliced meat that is placed in the boiling hot broth right before you eat the meal. If you decide to go with this route, it will be easier to thinly slice the protein if you freeze the protein for about 45 minutes in the freezer and then slice it. However, for this recipe, we will be cooking the meat and bones in the Instant Pot with the broth. The bones and flavors from the meat will add to that rich flavor broth that we enjoy from traditional pho.

Pho is traditionally made with thin rice noodles, but if you’re looking for a pantry friendly ingredient, then you can use spaghetti just like in this recipe.

Now the important part of getting the “pho” broth flavor is making sure you use the spices normally used in pho. Star anise, cloves, cinnamon sticks, cardamom, and coriander seeds. Now if you don’t normally use all these ingredients in all your daily cooking and don’t want to waste money on ingredients for a one time use, then be sure to at least have cloves and cardamom in the recipe. 

Lastly, the garnish toppings are what make the soup and make it feel and taste fresh against all the richness from the broth, meat, and noodles. 

Instant Pot Short Rib Noodle Soup

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Prep Time 5 minutes
Cook Time 50 minutes

Course Main Course
Cuisine Vietnamese

Servings 4

Equipment

  • knife
  • cutting board
  • mallett
  • Instant Pot

Ingredients

  

  • 4-6 pieces short ribs
  • 1/4 cup green onions (diced)
  • 1/2 each white onions (sliced)
  • 3 each whole garlic cloves (peeled)
  • 1 each lemongrass stick
  • 4 oz shiitake mushrooms (sliced)
  • 2 cups bok choy (cut into chunks)
  • 2 each whole fresh basil leaves
  • 1.5 cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cardamom powder
  • 1 each whole clove
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 oz dry spaghetti pasta

Instructions

 

  • Place all the ingredients in the instant pot (but not the pasta). (Note: Crush the lemongrass with a mallett prior to placing in the pot. )
  • Close the lid and place the valve in the sealing position. Cook on high pressure setting for 35 minutes
  • Meanwhile, boil pasta according to package instructions. Once cooked, drain and set aside
  • When th beef has finished cooking, let it do a natural release for about 10 minutes before carefully switching the valve to a quick release. Carefully remove the lid.
  • Serve the soup on top of the noodles. Garnish with more fresh basil and other fresh veggies such as bell peppers.

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How To Make Pan-Fried Eggplant With Meat Sauce

eggplant and marinara sauce

Pan-fried eggplant with meat sauce is a delicious and healthy option if you’re craving the heartiness of an Italian meat but looking to reduce the carbs you would normally find with pasta as the main ingredient. The fried eggplant slices come to a golden crisp and are topped with our homemade sauce and of course, some cheese. 

Ease of Making: Medium

This eggplant milanese is brought together by dredging your eggplant in a combination of egg wash and seasoned breadcrumbs. You don’t need any flour to fry eggplant in this recipe. If you’re concerned about your eggplant absorbing oil when cooking, you can salt the eggplant or soak it in milk ahead of time to break down the plant and break down the porous structure of the plant. 

Eggplant has many fantastic benefits like increasing brain function, preventing anemia, helping with digestion and improving heart health. It’s high fiber content can lead the way to reducing the cholesterol in your system by binding it to the bile in your digestive system and removing it naturally. 

Preparing Your Eggplant for Cooking

Before you begin your cooking process, you’ll want to remove the stem, leaves and the top and bottom of the plant. You can leave the skin on or remove it, that’s totally up to you. For this recipe it is important to salt the eggplant. Salt helps bring out the extra moisture that can provide a mushy and soggy result when cooked. Slice your eggplant into circles and salt both sides, letting it sit on a kitchen towel or paper towel  for at least twenty minutes. 

Historically, eggplant was actually salted before cooking to reduce some of the bitter flavor that came with the plant. However, the eggplants we have now have mostly bred out the bitterness. 

What are the Different Types of Eggplant

There are countless varieties of eggplant that can vary widely in shape, size and even color. Most common at American grocery stores, is you guessed it, the American eggplant. This eggplant is also known as the globe eggplant and has a tougher, meatier texture than other eggplants. 

Some other varieties of eggplant:

Graffiti Eggplant – Slightly sweeter than the traditional eggplant, the graffiti eggplant is most recognizable by its purple and white striped skin. Which is why it is also known as striped eggplants.  This variation is great for eating pureeing, eating whole or substituting in for traditional eggplant if you need. 

Japanese Eggplant – Both the Japanese and Chinese eggplants vary from traditional varieties in their long, oblong shape. The Japanese variation of eggplant is deep in it’s purple color and has a creamy flesh that works great in stir frys. 

Fairy Tale Eggplant – Similar in color to the graffiti eggplant, the purple and white striped fairy tale eggplant is small and can fit in the palm of your hand. Due to the tender nature of this variety, it is wonderful for grilling. 

White Eggplant – There isn’t a lot of difference between the classic American eggplant or  “Globe Eggplant” other than the color that the plant is wrapped in. Both the  white and American eggplant have a  smooth creamy skin and meaty flesh. These are great for both bread and protein substitutes. 

Indian Eggplant – The Indian Eggplant is a dark, reddish-purple in color and more spherical than other varieties you may come across. The texture in the Indian eggplant is different from other varieties as it is more tender, making it perfect for roasting, soups, stews and more. 

Little Green Eggplant – A fantastic eggplant for baking, the little green eggplant, is a bright green variety of this “fruit” and is most known for being mild and sweet in flavor. 

Thai Eggplant – Thai eggplant is round, small in size, and traditionally hard to find. These miniature eggplants are typically a greenish-white color with a light pink flesh. Most notably, Thai eggplant is more bitter than other varieties, to remove some of the bitterness you can try removing the seeds. If you’re able to score some at your local market, try throwing a few in our recipe for Thai Red Beef Curry.

There are countless other varieties and heirloom versions of each that are available to eggplant lovers across the world. Try experimenting with the various types when you’re making something new and see which you like best!

Eggplant FAQ

What is the best time of year for eggplant?

Eggplant is available year-round but it’s peak season runs from July to October. 

How to store eggplant?

Eggplants can’t withstand temperatures below 45 degrees Fahrenheit so storing in the refrigerator can sometimes be counterproductive. If you choose to do so, store it in the vegetable drawer or the warmest part of your fridge. Eggplants can also be kept out of the fridge, which may actually help increase their lifespan. Store in an area that is cool and away from direct sunlight. 

How to choose an eggplant?

Due to the fact that there are many varieties of eggplants and each is slightly different, a general rule of thumb is to look for a firm, shiny skin. Avoid eggplants that have started to wrinkle or have soft, brown spots on their skin.  Eggplants should feel heavy and not hollow. 

Is eggplant a fruit or vegetable?

Most people are under the assumption that eggplants are vegetables, but in fact they are fruits!

Do I need to peel eggplant before cooking?

Nope! The skin on eggplant is entirely edible and removing it is more of a preference of the person eating it.

Meal prep tips for Pan-Fried Eggplant

  • Salt your eggplant – this will help reduce moisture and prevent a soggy outcome. 
  • When reheating your pan-fried eggplant, toss it in the oven or an air fryer if you have one to crisp it back up.
  • Soak in milk – soak your eggplant for up to an hour before cooking to help reduce oil absorption when frying. 
  • Microwave before cooking – this is another tactic for reducing oil absorption when frying, as pre-cooking helps break down the spongy texture. 
eggplant and marinara

Pan-Fried Eggplant with Meat Sauce

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Prep Time 5 minutes
Cook Time 20 minutes

Course Main Course
Cuisine Italian

Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients

  

Meat Sauce

  • 10 oz lean ground beef
  • 1 cup marinara sauce
  • 1/4 cup white onions (diced)
  • 1/2 each green bell pepper (cubed)
  • 1/2 each red bell pepper (cubed)
  • 1 tbsp olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Eggplant

  • 1/2 each eggplant
  • 1 each large eggs
  • 1/4 cup breadcrumbs
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • 1 tbsp olive oil

Instructions

 

Meatsauce

  • Add olive oil to a saute pan on medium high heat and saute the onions and bell peppers until they soften
  • Add the ground beef and break it into pieces. Saute until it is golden brown and fully cooked (about 5 to 7 minutes)
  • Next, add the marinara sauce and mix it well. Let it simmer on low for 5 to 7 minutes

Eggplant

  • Next, slice the eggplant into 1/2 inch rounds
  • Prepare the egg wash by scrambling the eggs in a bowl large enough to fit the eggplant
  • Prepare the breadcrumbs and seasonings in another large bowl
  • Dip the eggplant slices in the egg wash, then dredge it in the breadcrumbs, making sure all sides are fully coated
  • In another pan, add oil on medium high heat and place the eggplant slices in the pan
  • Cook on each side for about 2 to 3 minutes until it is golden brown all around
  • Top off the eggplant slices with the meat sauce

Notes

Optional: Top it off with shredded parmesan cheese

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