Crock Pot Steak Italiano Marinara

I’m always on the lookout for fast, easy, and healthy dinner options to share (and enjoy)! I made this one for the first time last night and it was a hit with my seven year old as well as the big kid (hubby). Unanimous approval means it’s post-worthy. Dust off the crock pot, toss in the ingredients listed below and you’re good to go. I did choose to place this on a bed of zucchini noodles, which I pre-sliced after adding the ingredients to the crock pot, put aside, and cooked briefly in a skillet for approximately 10 minutes before serving.

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Steak Italiano Marinara Recipe from New Leaf Wellness
Yields: 6 servings

• 2 pounds boneless sirloin tip steak (cubed)
• 28oz can crushed tomatoes
• 1 small yellow onion, diced
• 2oz fresh baby spinach
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes

To Cook
Add contents of freezer bag to slow cooker and cook on “low” setting 6-8 hours. Serve with zucchini “noodles.” (Tip: for best consistency, saute instead of boiling.)

Zucchini Noodles
As of now, this is the best way I have found to prepare zucchini noodles:

Peel strips with a vegetable peeler
Place strips in paper towels or dish cloth
Lightly salt (salt will help absorb moisture) and squeeze out as much liquid as possible
Place noodles in a strainer and let sit in fridge between 30 min – 2 hours
When ready to saute, place in a med-hot pan with a bit of oil, and turn over regularly
(depending on your use, and what you will be serving them with, you can add things like garlic and parmesan cheese)
Cook for approximately 10 minutes