Posted on

Easy Air Fryer Steak Kebabs Recipe

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 Beef Kebabs

  • Cooking beef kebabs in your air fryer not only saves you time, 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.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4

Ingredients

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

Beef marinade:

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

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: skewers, cutting board, knife, air fryer (or oven)
  • 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

Cooking Method:

  • Assemble the kebabs using skewers. Layer 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 through
  • Serve with your choice of sides and sauces. Examples: salad, pita, couscous, rice pilaf, or tortillas, etc

Video

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

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. 

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

Prep Time5 mins
Cook Time50 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 2

Ingredients

  • 4 pieces short ribs
  • 1/4 cup diced green onions
  • 1/2 each sliced white onions
  • 3 each whole garlic cloves
  • 1 each lemongrass stick
  • 4 oz sliced shiitake mushrooms
  • 2 cups chopped bok choy
  • 4 each whole fresh basil leaves
  • 2 cups water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cardamom powder
  • 1 each whole clove
  • 2 tsp salt
  • 2 tsp soy sauce
  • 2 oz dry spaghetti pasta

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment:cutting board, knife, instant pot, saucepot
  • Dice the green onions, slice the onions, chop the bok choy into bite size pieces
  • Boil pasta according to package instructions. Once cooked, drain and set aside

Cooking Method:

  • Place all the ingredients in the instant pot (but not the pasta). Close the lid and place the valve in the sealing position.
  • Cook on high pressure setting for 35 minutes.
  • When it 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.

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

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. 

Pan-Fried Eggplant with Meat Sauce

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 2

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

Links to other recipes:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

Homemade Lemongrass Beef Stew Recipe

beef stew

Instant Pot’s can be a lifesaver when you’re short on time but want to pack big flavors into a meal. It does just that with this Vietnamese inspired lemongrass beef stew. This quick to prepare and painless to cook meal is vibrating with the flavors of lemongrass (obviously), garlic, anise, clove and bay leaves and other spices. Arguably, the instant pot is the best way to make beef stew from scratch, but if you have more time, you can make this in a clay pot or a dutch oven and let it slow cook as well. 

Ease of Making: Easy

How to Make Lemongrass Beef Stew

A take on a Vietnamese classic, Bo Kho (Vietnamese beef stew), this instant pot stew may just become an instant pot classic in your kitchen. Beef stews are known for their deeply braised beef and aromatic flavors. Traditionally they would be prepared in a clay pot that helps enrich the soup with the savory and sweet flavors. However, we will use an instant pot in this recipe. Instant pots cut the cooking time for beef from hours to under an hour. 

How to Cook Lemongrass Beef Stew

There’s not a whole lot you have to do to cook this lemongrass stew with the exception of layering in the beef, seasonings, and water. Close the lid and turn your sealing knob to the locked position. Let the soup cook for 35 minutes before turning off the heat and giving your instant pot time to release, about 10 more minutes. Add in your bok choy and other veggies or toppings you might like and serve or portion in containers to use throughout the week, 

How can I make my stew more flavorful?

Bland stew got you down? We use the Instant Pot to enrich deep flavor into our soup. Using a pressure cooker helps speed up the process of building depth. 

Meal Prep Tips for Lemongrass Beef Stew Recipe

  • Serve over noodles or rice for added heartiness or carbs needed to reach your goals. 
  • Use the beef to make a sort of beef banh mi sandwich with some pickled veggies like cucumber and carrots. 
  • Serve over a salad for a lighter variation of the meal. 

Instant Pot Lemongrass Beef Stew

Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: Asian, Vietnamese
Servings: 4

Ingredients

  • 2 lbs chuck roast chunks
  • 8 oz sliced mushrooms
  • 1 bunch fresh basil leaves
  • 1 bunch bok choy
  • 1.5 cups water
  • 3 cloves garlic
  • 1-2 sticks lemongrass (4 inch length)
  • 1 each onion
  • 1 each clove
  • 1 each star anise
  • 2 each bay leaves
  • 1/2 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1-2 tsp salt or fish sauce

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: Instant Pot, cutting board, knife, tongs
  • Slice your onions, peel your garlic cloves, crush the lemon grass
  • Rinse and chop up the bok choy

Cooking Method:

  • Place the beef at the bottom of the pan
  • Next, add the bay leaves, seasonings onions, garlic, mushrooms, fresh basil leaves
  • Then, pour over the water.
  • Close the lid, turning the venting knob to the sealing position. Cook on high pressure for 35 minutes.
  • After it has cooked, allow 10 minutes for natural release before doing a quick release. Carefully remove the lid.
  • Then, add the bok choy into the stew. Stir until it has wilted. Top it off with any other fresh veggies and sauces such as sriracha or hoisin sauce. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

How To Make Beef Tamale Casserole

beef tamale

Tamales are a common and popular dish among Spanish, Mexican, and Latin cultures. Typically they are corn-filled dough that is filled with various meats and vegetables. Beef tamales are most notably the fan-favorite and let us say, we are fans. Making individual, traditional tamales can not only be time-consuming but it is also difficult. We thought we’d take these classic tamale flavors and turn them into a flavor-packed beef tamale casserole that is easy to prep and portion for your busy week ahead. 

Ease of Making: Medium

How to Make Beef Tamale Casserole

Beef tamale casserole is typically made by layering cornbread, tamale sauce and seasoned ground beef in a way that mimics the traditional tamale. Casseroles make for easy dishes to feed a family, to make ahead and freeze or to keep for the week and have a warm hearty meal every day. Casseroles are popular because you can put a variety of items in the deep baking dishes and quickly pop it in the oven. If you find that you aren’t a fan of ground beef, you can easily sub in ground chicken, turkey, or any other protein in this dish and make it to your liking. We like our dishes to be quick, easy and flexible for your cooking needs. 

Our beef tamale casserole can also be topped with some of your favorite Mexican inspired ingredients like jalapenos, sour cream, lettuce, tomatoes, salsa, or pico de gallo! 

There are three main components of a casserole: pieces of meat, vegetables, and some sort of starchy binder. Each component serves a purpose of its own. 

  • Starch  – We use a cornbread base to hold up to the flavors of the seasoned meat and vegetables but you can use a variety of starches in casseroles. Potatoes, pasta, rice, or any other grain can serve as an excellent starch in your casserole to bring it together.
  • Pieces of meat – Ground beef is used in this beef tamale casserole but when making a casserole you can use practically any type of protein. Have fun and experiment!
  • Vegetables – There’s no limit to the types of vegetables you can put inside a casserole and oftentimes, casseroles are packed with veggies and you won’t even know it. 

How to Cook Beef Tamale Casserole

Start by preheating your oven, we cook our beef tamale casserole at 400℉. Next, you will want to prep the cornbread layer of your dish, your base. Once mixed add your cornbread mixture to a greased baking dish that is deep enough to hold the rest of the casserole and bake for 20-25 minutes.

It is necessary to brown meat before stewing so that the meat is not raw when you cook and add it to the cooked cornbread layer. While the cornbread bakes, you will add your onions to a hot saute pan with oil and cook until softened. Add in the ground beef and cook until browned, breaking up into smaller pieces as it cooks. After the meat has cooked, add in your seasonings and sauce.

Remove your cornbread from the oven and carefully layer on your beef and sauce mixture, followed by the remaining vegetables and a layer of cheese to the cooked cornbread and return to the oven to finish baking. This should only take about 5-10 minutes for your cheese to melt. Once your cheese is melted on top, remove your casserole from the oven and serve.  

Meal Prep Tips for Beef Tamale Casserole

  • Reheat your casserole prep in the oven by covering tightly with foil and heating for 20 minutes at 400℉.
  • If at any point you notice your casserole getting too brown or starting to burn, you can cover your dish with tin foil for the remainder of the baking process. This helps protect the top layer of the dish and prevent scorched meat and cheese. 

Beef Tamale Casserole

Layers of cornbread, tamale sauce, and seasoned beef make this the perfect comfort food dish for you and your family.
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Servings: 4

Ingredients

  • 1 lb lean ground beef
  • 1/2 each small white onion
  • 1 each green bell pepper
  • 1 each roma tomato
  • 1/4 cup green onions (chopped)
  • 1/2 cup shredded cheddar cheese
  • 8 oz tomato sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Cornbread batter recipe:

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 3 tsp baking powder
  • 1 cup yogurt
  • 1/3 cup oil
  • 1/3 cup water

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: mixing bowl, whisk, baking dish, cutting board, knife, saute pan, spatula
  • Pre-heat oven to 400F
  • Dice bell peppers, onions, tomatoes, and green onions into small pieces

Cooking Method:

  • First, prepare the cornbread. In a mixing bowl, add the egg, sugar, yogurt, and vegetable oil. Stir, until thoroughly mixed.
  • Then, add the baking powder, flour, and cornmeal. (best to mix in the dry ingredients in batches so that the mixture does not clump)
  • Place the batter in a greased baking dish and bake in the oven for 20-25 minutes until the center is fully cooked.
  • Next, prepare the taco meat. Add oil to a heated pan on medium high heat. Saute the onions until they soften.
  • Add the ground beef and break into smaller pieces. Continue to cook until it has turned golden brown. Then add the spices and tomato sauce. Continue to stir the beef until it is fully cooked.
  • Remove the cornbread from the oven. Carefully add the ground beef mixture on top. Then, layer the rest of the vegetables on top.
  • Finally, add shredded cheese on top and place it back into the oven for 5 to 10 minutes until the cheese has melted.
  • Remove from the oven, and carefully scoop out a serving. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

Easy Steak And Mushrooms Recipe

Steak and Squash

Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen. 

Ease of Making: Easy

How to Make Steak and Mushrooms with Squash and Chive Pesto

Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto. 

How to Cook Steak and Mushrooms

First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.

To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.

How to Tell if Your Steak is Done

Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:

  • Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
  • Medium rare – these steaks will feel soft and springy
  • Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook. 
  • Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it. 
  • Well done – steaks that are completely cooked through will be firm to the touch. 

Or use a meat thermometer:

  • Rare- 140℉
  • Medium rare – 145℉
  • Medium – 160℉
  • Medium well – 165℉
  • Well done – 170℉

Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness. 

How to Prepare Squash

Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.

Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.

How to Make Chive Pesto

Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash. 

Meal Prep Tips for Steak and Mushrooms

  • If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn. 
  • Pat the steak dry before cooking to get a nice crust. 
  • Have your meat thermometer handy to prevent any overcooking. 

Steak & Mushrooms With Squash and Chive Pesto

Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 1 lb Steak(any kind) thinly sliced recommended
  • 3 each yellow squash
  • 8 oz sliced mushrooms
  • 1 bunch chives
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, saute pan, tongs, sheet pan, oven
  • Pre-heat oven to 400F
  • Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with 1 tsp garlic powder and 1/2 tsp salt. Drizzle with 1 tbsp of olive oil
  • Season steak with garlic powder and salt

Cooking Method:

  • Place squash in the oven and bake for 10-15 minutes.
  • For chive pesto: Add chopped chives, garlic, 3 tbsp, and 1 tsp of salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Use this as a sauce topping for the squash.
  • Add 1 tbsp oil to a pan on medium high heat. Sear the steak on both sides until golden brown and the steak is fully cooked. Remove the steak from the pan and place on a serving dish.
  • Using the same pan add more oil and saute the mushrooms until golden brown.
  • Serve together and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

How To Make Thai Red Beef Curry

red beef curry

Oftentimes on weeknights we crave Asian food and the thought of ordering out definitely crosses our minds. However, with our easy Thai red beef curry recipe, we can skip the delivery fees and have a yummy Asian inspired meal in no time. Combining flavors of red curry paste, coconut milk and basil, this recipe is sure to satisfy those delivery food cravings and provide a much healthier option. 

How to Make Thai Red Beef Curry

We love a one-pot dish and this Thai red beef curry is definitely one of our favorites. By simmering the ingredients at a lower temperature for a longer period of time, you are able to break down the beef and make it super tender. The combination of sweet and heat flavors make this seriously delicious. 

Currys are also great because you can throw in whatever vegetables you have on hand and make this meal even more nutritious. This recipe doesn’t call it for it but we do like adding in green beans or squash if we’ve got it on hand. 

How to Cook Thai Red Beef Curry

Start by prepping your ingredients: slice  beef, onions and bell peppers into thin strips and mince your garlic. Once that is done, add oil to a soup pot on medium high heat and cook your onions until soft and translucent. Next, add your beef and garlic and stir well. Cook all of this for two to three minutes until golden brown. 

Once your beef is golden brown, pour in the coconut milk, brown sugar, red curry paste, and fish sauce. Ensure that everything is mixed extremely well and bring the pot to a boil, stirring carefully for one to two minutes to minimize an overflow. After your mixture has started to boil, reduce the heat and simmer your curry for another 20-30 minutes until your meat is tender.

When your steak is tender, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice or cauliflower rice and the  juice of a lime wedge. 

Meal Prep Tips for Thai Red Beef Curry

  • Substitute in cauliflower rice for a lower-carb option. 
  • Double the batch and freeze it for future use when those delivery cravings hit and you’re short on time. 

Thai Red Beef Curry

Our Thai Red Beef Curry is fresh, flavorful, and full of healthy ingredients. A great option if you're craving take out but want to save on the ordering fees.
Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: Asian, Thai
Servings: 4

Ingredients

  • 1 lb beef (any kind) thinly sliced
  • 1/2 each white onion
  • 2 cloves garlic
  • 13.5 oz coconut milk
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 cup basil leaves
  • 2 tbsp red curry paste
  • 1 each lime

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, soup pot, tongs/spatula
  • Slice onions and bell peppers into thin strips. Mince garlic
  • Slice beef into thin strips

Cooking Method:

  • Add oil to a soup pot on medium high heat. Saute the onions until they soften and turn translucent.
  • Next, add the beef and garlic and mix well. Cook for 2 to 3 minutes until they become golden brown.
  • Then, pour in the coconut milk, brown sugar, and red curry paste, and fish sauce.
  • Mix everything really well. Bring the pot to a boil and carefully continue to stir for 1 to 2 minutes (making sure it doesn't overflow)
  • Once it reaches a rolling boil, bring it down to a simmer and cook for another 20-30 minutes until meat is tender.
  • At the very end, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice and juice of a lime wedge.

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

How To Make Sausage Fried Rice

Sausage fried rice is a savory egg and rice dish that is simple and quick to throw together. Much like a stir fry, fried rice is a fool proof meal that can be a great option when you have proteins and veggies on hand but you aren’t sure what to do with them. Our recipe uses sausage links, and a mixture of fresh or frozen mixed vegetables. However, you can substitute in ground sausage, italian sausage, breakfast sausage or pretty much any ground meat you have on hand. 

Ease of Making: Easy

This sausage fried rice recipe uses a traditional whole grain rice but if you’re looking for a lower carb option you can substitute in cauliflower rice like we did in these recipes:

How to Make Sausage Fried Rice

There are many variations of sausage fried rice that is influenced by cultures and meals across the country. The most popular variations are Chinese sausage fried rice, Italian sausage fried rice, and breakfast sausage fried rice. 

For the most authentic experience, try cooking this up in a wok but if you don’t have one then a skillet or frying pan will do the trick. 

How to Cook Make Sausage Fried Rice

Start by mincing garlic, dicing your bell pepper, and slicing sausage into quarter inch circles. If using ground sausage, simply ignore the last step. Once your ingredients are prepped, add oil to a heated wok on medium high heat and saute garlic and sausage until the sausage heats through. Then add in your vegetables and stir. When your vegetables are cooked through, add in the cooked rice and season with soy sauce and garlic powder. Stir the rice well until completely covered with the soy sauce. You can add more soy sauce if needed. 

Now that your base is complete, make a hole in the middle of the pan and crack two eggs into the center. Lightly whisk the eggs with a fork until they scramble and have cooked and firmly set. Incorporate eggs with the rest of the mixture by stirring all ingredients together.

Top off the rice with sprinkles of sesame oil, sesame seeds or sriracha for more flavor and heat. 

Meal Prep Tips for Making Sausage Fried Rice

  • Use rice you’ve already prepared for the week. Day old rice works best in our sausage fried rice recipe. 
  • Sub in mushrooms or tofu for the sausage to make this recipe vegetarian friendly. 

Sausage Fried Rice

Prep Time5 mins
Cook Time3 hrs 10 mins
Course: Main Course
Cuisine: Asian
Servings: 6

Ingredients

  • 5 each sausage links (12 oz total)
  • 2 each large eggs
  • 5 cups cooked rice (best if using day old rice)
  • 3 each garlic cloves (minced)
  • 1 each red bell pepper
  • 2 cups frozen or fresh mixed vegetables
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: Skillet, cutting board, knife, spatula
  • Mince garlic, cut bell pepper into small diced pieces, slice sausage into 1/4 inch coins

Cooking Method:

  • Add oil to a heated pan on medium high heat. Saute garlic and sausage until the sausage heats through.
  • Next, add vegetables and stir thoroughly
  • Then, add cooked rice to the skillet.
  • Season with soy sauce and garlic powder. Mix the rice well until it is completely coated with the soy sauce. (add more soy sauce if needed)
  • Then, create a whole in the middle of the pan and crack two eggs. Scramble the eggs until they have cooked and firmly set. Once cooked, mix it well into the rice mixture.
  • At the end, top off the rice with sprinkles of sesame oil for more flavor. Eat and enjoy!

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

Steak and Asparagus Quinoa Bowl

Steak and Asparagus Quinoa Bowl

Servings: 2

Ingredients

  • 12 oz steak
  • 10 oz asparagus
  • 1/4 cup diced red onion
  • 2/3 cup dried quinoa
  • 1 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp water

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, sauce pan, skillet, tongs
  • Cook quinoa according to package intructions
  • cut asparagus into 3 inch pieces, dice red onion, slice steak into thin strips

Cooking Method:

  • Heat oil in a skillet on medium high heat. Add the onions and saute until it softens and turns translucent. (about 2 to 3 minutes)
  • Next, add the steak and sear it until it turns golden brown and is fully cooked. (about 5 to 7 minutes)
  • Then, add the asparagus and seasonings. Stir well until the asparagus is slightly tender.
  • Add 1/4 cup of water to the pan and scrape and stir the browned bits at the bottom of the pan to create a sauce. Then add worcestershire sauce and mix it well.
  • Remove from the pan and serve with quinoa. Eat and enjoy!

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week

Posted on

Easy Beef Fajita Pasta Recipe

Beef fajita pasta

If you’re out of tortillas and taco tuesday rolls around, this dish is the perfect way to celebrate without having to run to the store. Beef fajita pasta is creamy, filling, and satisfying to every degree possible. It also comes together in under 30 minutes, which is great for weekdays or any other night you’re limited on time. 

Ease of Making: Medium

How to Make Beef Fajita Pasta

A comforting collision of two worlds, this fajita pasta combines traditional mexican spices like cumin, cilantro, chili powder and paprika with a hearty and filling pasta. Sour cream (or yogurt) is added to give this pasta the creamy texture we all love in a pasta dish. 

This recipe calls for flank steak but you can easily sub in chicken or shrimp if red meat isn’t your thing. You’ll cook each of these with the same process but cooking times will vary.

How to Cook Beef Fajita Pasta

Start by cooking your chosen pasta according to package instructions. We like pasta shapes that really hold onto the sauce like bowties, rotini, or shells. Using a shaped pasta ensures that the sauce makes it into every crevice, giving you a flavorful experience in every bite. 

Next, slice your steak, onions and bell peppers into thin strips like you would for traditional fajitas and dice the tomato. In a separate bowl, combine the seasonings together and set aside

Once your protein, veggies and fajita seasoning is prepped, heat oil in a skillet on medium high heat and add in the steak, searing until golden brown. This should take about five to seven minutes. When the steak is finished cooking, season with the fajita mix and stir well. Then add the bell peppers, red onion, and tomatoes and cook until vegetables are tender.

While your vegetables are finishing, drain the cooked pasta using a colander and add it to the pan. Add the yogurt (or sour cream) and stir until mixed.

Meal Prep Tips for Beef Fajita Pasta

  • Store leftovers in the fridge for up to three days. 
  • Use canned diced tomatoes if you don’t have fresh tomatoes. Some great options include fire roasted diced tomatoes or rotel which would add even more heat.

Beef Fajita Pasta

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Servings: 4

Ingredients

  • 12 oz flank steak (or your choice cut)
  • 1 cup dried pasta (rotini)
  • 1 each bellpepper
  • 1/2 each small red onion
  • 1 small roma tomato
  • 1 cup frozen corn (or canned)
  • 1/2 cup yogurt (or sour cream)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried cilantro (or 1 tbsp fresh)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: sauce pan, skillet, knife, cutting board, tongs
  • Boil pasta according to package instructions
  • Slice steak into thin strips
  • Slice bell peppers and red onion into thin strips. Dice tomato. Mix all seasonings together in a small bowl

Cooking Method:

  • Heat oil in a skillet on medium high heat. Add the steak and sear until golden brown (about 5 to 7 minutes)
  • Add the fajita seasonings and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender.
  • Drain the cooked pasta and add it to the skillet. Add the yogurt (or sour cream) and stir until thoroughly mixed.
  • Lastly, add the corn. Season with additional salt and pepper to preferred taste. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

Sign up for a free member access

Want to get a whole week’s worth of healthy meals planned for you? Sign up for our free trial and get a full meal plan with step by step instructions to get you prepped and ready for the week