Beef Stir Fry with Squash Noodles
Category: Recipes
Rib Eye Steak with Bell Pepper Salsa
Rib Eye Steak with Bell Pepper Salsa
Equipment
- knife
- cutting board
- tongs
- indoor grill pan
- sheet pan
- oven
Ingredients
- 2 6 oz rib eye steaks
- 1 each yellow bell pepper (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup red onion (diced)
- 1 each lime
- 1/4 tsp paprika, chili powder, garlic powder
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 400 F
- Preheat indoor grill pan on medium to high heat
- Season the steaks with paprika, chili powder, garlic powder, salt and pepper
- Coat the rib eye with olive oil and place on the indoor grill. Grill the steaks on both sides for 3 to 5 minutes until they are seared and brown
- Remove the rib eye and place it on the sheet pan and finish cooking them in the oven for 10 to 15 minutes
- While the steaks are cooking, place the bell pepper, onions, and cilantro in a bowl
- Season with lime juice and salt and pepper
- Remove the steaks from the pan and place them on a serving dish and let them rest for 5 minutes before slicing
- Place the bell pepper salsa on top and enjoy
Beef Taco Salad
Beef Taco Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1/2 each white onion
- 2 each avocados
- 1 each yellow bell pepper
- 1 each red bell pepper
- 1/4 cup cherry tomatoes
- 1 cup cucumber
- 4 cups salad mix
- 1/4 cup chopped cilantro
- 4 tbsp choice of vinaigrette dressing
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1/8 tsp salt
Instructions
- Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
- Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
- Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
- Add fresh cilantro to the ground beef mixture
- Once the ground beef is cooked, remove from the heat and set aside.
- In a bowl place the salad mix at the bottom
- Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
- Drizzle the salad on top with your favorite vinaigrette dressing
Hamburger Lettuce Wrap
Hamburger Lettuce Wrap
Equipment
- knife
- cutting board
- tongs
- saute pan
- indoor grill pan
- saute pan
Ingredients
- 2 each beef patties (4 oz each)
- 1/2 cup cherry tomatoes (sliced)
- 1/4 cup red onions (Sliced)
- 2 slices mozarella cheese
- 1 bunch romaine leaf lettuce
- 1 cup mushrooms (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 tbsp olive oil
Instructions
- Preheat your grill on Medium-High Heat
- Season the hamburger meat evenly with the following seasoning mix: paprika, garlic powder, onion powder, salt, and pepper
- Brush the hamburger patties with olive oil and place on the grill
- Cook on each side for 5 to 7 minutes until fully cooked and reaches an internal temperature of 165F
- Add one slice of cheese on top of each patty and let it melt. remove from grill pan when it has finished cooking
- Heat a separate saute pan on medium-high heat. Add 1 tbsp of olive oil and saute the mushrooms until it has softened. Remove from the pan and set aside
- Place one hamburger patty on each romaine lettuce leaf, and add the mushrooms, cherry tomatoes, and sliced red onions
Pineapple Chicken
Hawaiian Pineapple Pizza Chicken
Equipment
- knife
- cutting board
- tongs
- indoor grill
- sheet pan
- oven
Ingredients
- 1 lb boneless chicken thighs
- 4 slices turkey bacon
- 1 cup fresh pineapple (chopped)
- 1/2 cup shredded mozarella
- 1 each shallot (sliced)
- 4 tbsps sun dried tomato pesto
Instructions
- Preheat the oven to 400F
- Marinate the boneless chicken with the sun dried tomato pesto
- Place the turkey bacon in the oven and cook for 10 minutes until it is crunchy. Once the turkey bacon is cooked, dice it into small pieces
- Meanwhile, preheat the indoor grill to medium to high heat and cook the chicken on the indoor grill pan on each side for 5 to 6 minutes until golden brown
- Remove the chicken from the grill pan and place it on a sheet pan. Sprinkle the chicken with mozzarella cheese, chopped pinapple, slices shallots, and diced turkey bacon. Finish cooking it in the oven for 10-15 minutes until it reaches an internal temperature of 165F
Buffalo Chicken Drums and Parsnip Fries
Buffalo Chicken Drums and Parsnip Fries
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 4 each chicken drumsticks
- 1 lbs parsnips
- 1 cup buffalo hot sauce
- 2 tbsp olive oil
- 1/4 tsp paprika, garlic powder, onion powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 425F degrees
- Peel and slice the parsnips into rectangular 3 x 1/2" pieces.
- Place the chicken drumsticks in a baking dish and pour over the buffalo sauce just enough until it is fully coated
- Bake the chicken for 30 minutes in the oven
- Coat the parsnips with olive oil. Sprinkle it with paprika, garlic powder, onion powder, and salt
- After 30 minutes of baking the chicken, place the parsnip fries on a sheet pan and roast in the oven for 15 minutes
- Remove items oven and place it on a serving dish and enjoy!
Tomato Alfredo Baked Chicken with Asparagus
Tomato Alfredo Baked Chicken with Asparagus
Equipment
- knife
- cutting board
- baking dish
- oven
Ingredients
- 2 each bone-in chicken thighs
- 1 cup tomato alfredo pasta sauce
- 10 oz asparagus
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 425F degrees
- Place the chicken thighs in a baking dish and pour over the tomato alfredo pasta sauce just enough until it is fully coated
- Cook the chicken for 30 minutes
- Meanwhile, season the asparagus with garlic powder and salt. Coat with olive oil
- After 30 minutes of baking the chicken, remove the baking dish from the oven and place the asparagus into the baking dish and cook for another 15 minutes. Make sure the chicken is fully cooked and reaches an internal temperature of 165F
Curry Chicken with Green Beans
This colorful and flavorful dish is an excellent lunch to meal prep. Curry chicken with green beans is easy to make in small or large volumes, stores well, reheats well, and is delicious. If you’re regular meal prepp’er you should definitely include curry in your routine.
This is a great option for high protein low calorie diets. Both the chicken and the green beans offer a good amount of protein. Which makes this dish deceptively filling and will leave you feeling full for the rest of the day while not weighing you down or making you tired. The fiber content and antioxidants are also helpful in managing a healthy body. All of this combines to be very effective for diets focused on weight management.
This curry chicken dish is extremely versatile. The veggies and protein can both be exchanged for other ingredients and the soul of the dish will remain. Stick to proteins that are affordable to maximize the value of curry’s strong flavor. Nearly any vegetable will go well. You just need to adjust the cooking times based on the type of vegetable. This is part of what makes curry so amazing, you can mix and match the other ingredients to your heart’s content.
Not a big fan of green beans or mushrooms, curry is a delicious flavor that will elevate everything in the dish. You’ll find yourself enjoying vegetables like never before.
Curry Chicken with Green Beans
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz boneless chicken thighs (cut into 1 inch cubes)
- 2 cups green beans (cut into 2 inch strips)
- 1 cup mushrooms (sliced)
- 1/4 cup white onions (diced)
- 1 can (10oz) coconut milk
- 2 cloves garlic (minced)
- 1/4 tsp curry powder
- 1/4 tsp tumeric powder
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the saute pan on medium-high heat and olive oil
- Add the chicken and cook through until golden brown (about 6 to 7 minutes)
- Then add the onions and garlic. Saute for 2-3 minutes
- Pour the coconut milk into the pan and place the heat on low to medium heat and let it simmer for 10 minutes
- Add fish sauce, curry powder, turmeric powder, garlic powder, onion powder, salt, and pepper
- In the end, add green beans and mushrooms and cook until they are tender (about 5 minutes)
Roasted Radish with Cherry Tomatoes
Roasted Radish with Cherry Tomatoes
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 6 oz radish (diced)
- 1 cup cherry tomatoes (sliced)
- 1 each lemon
- 1/4 cup cilantro (chopped)
- 1/4 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
- Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
- Remove from the oven and place on a serving dish
- Add the cherry tomatoes on top and squeeze with lemon
Sautéed Brussel Sprouts
Sautéed Brussel Sprouts
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 oz brussels sprouts (pre-sliced)
- 1/4 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos or soy sauce
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onions until they soften
- Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
- Once the brussel sprouts softens, remove from the pan and place on a serving dish.
Beef Stir Fry with Squash Noodles
Equipment
Ingredients
Instructions