Tasty Tuesday Recipes

Tasty Tuesday: All-American Beefy Mac


Thank you Hungry Girl for today’s recipe….

Do you remember Hamburger Helper?  When life was crazy busy – full-time job, active kid and not a lot of time to plan meals, this and macaroni and cheese was a go to meal.  I kind of miss those days so this is a great way to enjoy the same yummy taste in a healthier way.

Whether you call it beefy mac, beefaroni, or American chop suey, a hearty pasta meal full of ground beef and rich tomato sauce rocks. Indulge in our AMAZING recipe without a lick of guilt…

Prep: 20 minutes     Cook: 30 minutes     Makes: 4 servings

Ingredients:

  • 3 cups frozen cauliflower florets
  • 4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped green bell pepper
  • 1 lb. raw extra-lean ground beef (4% fat or less)
  • 1 tbsp. chopped garlic
  • 1/2 tsp. each salt and black pepper
  • 2 cups canned crushed tomatoes
  • 1 cup diced tomato
  • 2 tbsp. canned tomato paste
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • Optional seasoning: crushed red pepper

Directions:

  1. Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 minutes, or until hot. Drain excess liquid.
  2. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
  3. In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and stir into cauliflower. Re-cover to keep warm.
  4. Spray the pot with nonstick spray, and bring to medium-high heat. Add onion and bell pepper, and cook and stir until browned, about 4 minutes.
  5. To the pot, add ground beef, garlic, salt, and black pepper. Cook, stir, and crumble until beef is fully cooked and veggies are soft, about 6 minutes.
  6. Add all remaining ingredients to the pot, and stir well. Bring to a boil.
  7. Reduce heat to low, and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.

Serving Size: 1/4th of recipe (about 2 1/2 cups):  Calories: 375; Fat: 6g; Sodium: 690mg; Carbs: 50g; Fiber: 10g; Sugars: 13.5g; Protein: 33g     PointsPlus® value 9*

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a blessed day!

Hope Wissel

Tasty Tuesday: Beef and Arugula Stir-Fry

Thank you Alene Brennan for today’s recipe.  This is from Terry Wahl’s MS Protocol cookbook but it definitely yummy for everyone!

 

Prep Time: 15 minutes    Cooking Time: 15 minutes     Yields: 4 servings

Ingredients:

  • 1/2 pound beef sirloin, cut into thin strips (organic grass fed is the best)
  • 2 tablespoons of oil (I use Wicked Good Spice Mixes Garlic Oil)
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 medium red peppers, cut into thick strips
  • 1-2 bunches arugula, well washed
  • 2 teaspoons kuzu (a root – optional)
  • 2 tablespoons tamari (a Japanese sauce)
  • 2 tablespoons rice or cider vinegar
  • 1/4 cup water

Directions:

  1. Stir-fry beef in pan with 2 teaspoons of oil over medium-high heat for 2 minutes or until browned.
  2. Remove beef with tongs or fork, allowing excess oil to drip off and set aside.
  3. With remaining oil, stir-fry ginger and garlic for 2 to 3 minutes and then add bell peppers. Cook another 2 to 3 minutes.
  4. Mix together fresh arugula and bell pepper mixture in a serving bowl.
  5. In a small bowl, combine kuzu, tamari, vinegar and water.
  6. Place mixture into skillet and cook over medium heat until sauce starts to thicken.
  7. Return beef to skillet and cook for 1 minute, just enough to warm up beef.
  8. Add beef to serving bowl with arugula and bell peppers.
  9. Mix and serve warm.

There are always leftovers in our house…..I usually cook for 4 – 6 people despite the fact there are only two of us and then hubby gets meals for work. One of my favorite Thirty One thermals is the Thermal Tote which is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

Have a blessed day!

Tasty Tuesday Recipes

Tasty Tuesday – Spaghetti Squash Boats

delish-taco-spaghetti-squash-still002-1527256416.jpgIt’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

Prep Time:  15 MINS     Total Time:  1 HOUR 10 MINS     Makes: 4 servings

INGREDIENTS  FOR SPAGHETTI SQUASH

2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin

INGREDIENTS FOR FILLING

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  3. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  4. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  5. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

The best thing to do with leftovers is to take them for lunch the next day, right?  Thirty One’s Lunch Break Thermal is perfect for lunches.  Great for school, the pool, sporting events, day trips, flights and dozens of other places. The extended handles allow you to tote this bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!  You can personalize it too; ensuring no one steals your lunch.

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday: Golden Autumn Beef Pot

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Today’s recipe is direct from my Weight Watcher’s Facebook group.  It sounded yummy so I wanted to share….

Prep: 45 minutes     Cook: 1:30 minutes     Serves: 8

6 Smartpoints per serving ( 1 serving = 1 1/2 cups)

Ingredients

  • 12  pound(s) uncooked trimmed top round steak, Cut into 1 inch cubes
  • 2 Tbsp olive oil
  • 2 medium uncooked onions , chopped
  • 3 medium uncooked potatoes, cubed
  • 2 cups uncooked rutabaga, cubed
  • 12 cups uncooked carrots, chopped
  • 1cups uncooked cabbage, coarsely chopped
  • 2 Tbsp fresh parsley – chopped or 2 tsp dried
  • 1 bay leaf
  • 4 beef bouillon cubes
  • 6 cups water
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 12 tsp salt

 Instructions

  1. In a Dutch oven or heavy pot, brown meat in oil in 2 batches. Set aside.
  2. Saute onions in same pan until soft.
  3. Return meat to pan along with remaining ingredients.
  4. Simmer, covered, 1 to 1 1/2 hours or until meat is tender.

This is a great tailgating meal…Okay so it may not be in a crock pot BUT it doesn’t mean you can’t put it in one.  The best way to transport your crock pot or food to a tailgating party is in a Thirty One Market Thermal!  The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.

Have a ThirtyOne-derful day!

Hope Wissel

Tasty Tuesday: Beefy American Goulash

Beefy-American-Goulash-5b.jpgThank you EMILY BITES for this yummy recipe….

This one-pot Beefy American Goulash goes by many names.  This is a much better alternative than “hamburger helper”! No matter what you call it, there’s no denying  this is classic comfort food.   Meaty, saucy and full of juicy tomatoes and hearty macaroni, this savory dish comes together simply and all in one pot (yay, less dishes!). This recipe makes a little over 15 cups total, so each satisfying serving is almost 2 cups! That’s a lot of comfort for just 379 calories or 8 Weight Watchers SmartPoints.

This is great just the way it is and PLEASE  don’t omit the soy sauce, paprika or seasoned salt – they’re necessary for the flavor!  Some people add bell peppers or cheese (yuk) or any other kind of veggie.

Nutrition Information:  379 calories, 49 g carbs, 10 g sugars, 7 g fat, 3 g saturated fat, 33 g protein, 5 g fiber.  Makes:  8 (2 cups) servings . WWSP: 8

INGREDIENTS:

2 lbs uncooked 95% lean ground beef (I used ground turkey)
2 medium yellow onions, diced
3 garlic cloves, minced
3 cups water
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons low sodium soy sauce (I used gluten free)
1 tablespoons seasoned salt
1 teaspoon paprika
½ teaspoon black pepper
12 oz uncooked elbow macaroni (I used gluten free)

DIRECTIONS:

  1. Place the ground beef in a large dutch oven and bring over medium heat. Cook, breaking up with a spoon or spatula, until the meat is browned and in small pieces. Drain the grease from the pan.
  2. Add the onions and garlic and stir together. Continue to cook for another 5 minutes or until onions are translucent.
  3. Add the water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, seasoned salt, paprika and black pepper and stir together.
  4. Bring to a boil and then reduce heat. Cover the pot and simmer for 15-20 minutes.
  5. Add the macaroni and stir until well combined. Re-cover the pot and simmer for 20-25 minutes until the macaroni is cooked through.
  6. Remove from heat, stir and remove the bay leaves.
  7. Allow to sit for 15 minutes before serving.

Have leftovers?  Why not take them to work with you the next day?  Why not try Thirty One’s NEW Lunch Break Thermal Ltd?   I know the LunchBreak Thermal is NOT new but this style is…. You can elevate your style with one of our popular lunch thermals in sophisticated fabrics and finishes. Perfectly sized and styled for packing lunch and snacks for work or travel, our roomy insulated cooler bag has a water-resistant thermal lining, zipper closure, extended handle for ease of carrying and chic cotton fabrics. I love the feather personalization because it reminds me of angel wings….  What would your lunch tote say?

Have a ThirtyOne-derful day!

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