Tuesday, May 13

Pasta & Simmered Tomato Meat Sauce

3/4 lb. lean ground beef (90/10 is what we used)
1/2 c. shredded zucchini
1 c. tomatoes, diced
1/2 c. organic vegetable broth
1/4 c. onion, diced 
1/2 c. mushrooms (we used baby portobello)
5 garlic cloves, minced
3/4 c. organic tomato sauce

Measure all of the above ingredients & pop them in the crockpot. Cook on low for 8 hours. When done, divide into three servings & serve over one cup of cooked brown rice pasta or quinoa pasta!


Makes 3 servings.

Chicken Sausage Bowl

Here's to trying something new/healthy again.. Today was day two of our "Fast Metabolism Diet." This was my husband's idea, even though I've been trying to convince him since before the wedding to eat healthier with me. Needless to say, I'm dying! So bloated, but still hungry. Anyways.. here is one of the recipes we can eat for Phase One Day Two that is actually really tasty & easy! I took out a few ingredients & added some spices.

2 chicken sausage links (12 ounces total)
1 medium sweet potato, diced
1/4 c. onions
1 bell pepper (any color)
3 cloves garlic, minced
1/2 c. sliced mushrooms
Splash of natural vegetable broth (about two tablespoons)
Pepper to taste (about a half teaspoon)
Chili powder to taste (about a half teaspoon)
Lawry's salt (about a half teaspoon)
Garlic powder to taste (about a half teaspoon)

Sautee sausages until lightly brown. Add sweet potato, onion, bell pepper, garlic, & mushroom. Put the lid on & let it steam for about 10 minutes stirring occasionally & flipping sausage when needed. Add spices. Add broth, return cover & let steam for about 10 minutes more until sausage is cooked through & sweet potatoes are soft.

Serve over one cup of brown rice!


Thursday, January 9

Pork Carnitas

Holy smokes! These carnitas are so good! First time cooking them.. Found two recipes & decided to combine them.

2 lb pork shoulder
1 Tbsp. salt
1/2 onion, chopped
2 garlic cloves, minced
1 lime, halved & juiced
1 half orange, juice
1 1/2 tsp. chili powder
1/4 tsp. ground cumin
15 oz. chicken broth, low sodium

In a dutch oven or ovenproof pot, heat up a few dashes of EVOO. Season pork shoulder with salt & pepper. Sear outside of pork shoulder until it browns, about 10 minutes. Add onion, garlic, lime juice & halves, orange juice & half, spices, and chicken broth. Bring to a boil. Cover and reduce heat to medium low. Cook covered for 2 hours.

Meanwhile, preheat oven to 400 degrees. After 2 hours of cooking, transfer pork shoulder & its juices to baking sheet & cook for 15 minutes. Shred. Serve!

Broccoli Beef

Found this via Pinterest on The Rainy Day Gal's blog.  It was delicious & pretty much takes the same time as ordering takeout! Just healthier!

Marinate about 1.5lbs of sliced flank steak for one hour in the following homemade marinade.
  • 1/2 tsp baking soda
  • 1 tsp. sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. water
  • 2 Tbsp. vegetable oil








In a separate bowl, mix the following together.
  • 1/2 c. low-sodium soy sauce
  • 2 Tbsp. brown sugar
  • 4 cloves garlic, minced
  • 2 Tbsp. flour
  • 1 Tbsp. sherry


In a large pan, heat EVOO over medium-high heat. Add broccoli, a few tablespoons of water and cover until broccoli is cooked to your liking. Transfer broccoli to a plate.

In hot pan, add the marinated meat and half of the sauce mixture. Saute for 6-7 minutes, stirring often, until the meat is cooked. Stir in the broccoli and remaining sauce. Saute 1 more minute until all sauce and broccoli is warm. Serve over rice.


Sunday, December 30

Paleo Chorizo Hash

If you hadn't heard the news -- WE'RE ENGAGED!!!  Haven't set a date yet, but obviously we both need to drop more than a couple pounds. It has been decided that we will be eating healthy dinners (no carbs!!) from now in order to help with our weight loss. Clearly, we have to eat healthier breakfasts and lunches too, but since we no longer work together, it's easier to plan our dinners together.

I have heard so many people talk about "going Paleo" & have heard of two great Paleo food blogs. I went through them both and found this "Kitchen Sink Hash" by PaleOMG. It turned out really well! I topped it with a fried egg

1lb chorizo
½lb leftover chicken, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 shallot, diced
1 sweet potato , diced
1 package of button mushrooms, sliced
2 eggs, fried or poached

Cook chorizo over medium heat, using a spatula to break it up. Cook completely. Remove chorizo from pan and keep stove-side while you finish.
Place onions & sweet potatoes in leftover chorizo grease. Add EVOO if the pan gets too dry.
Once sweet potatoes begin to soften, add peppers.  After about 5 minutes, add mushrooms for 5 more minutes.
Once the mushrooms are soft, add meat.
Keep stirring until sweet potatoes & mushrooms are soft.
Top with fried egg & serve.