Results for category "Recipes"

17 Articles

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.

I found this recipe at www.newleafwellness.biz. Check out their site for additional clean eating dinner options!

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

Ingredients
• 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

Enjoy!

 

Beef and Butternut Squash Stew

This is a healthy and hearty crock pot recipe that goes a long way. If you have extras, it also freezes well. When prepping healthy meals I pick my battles. If I know I’m short on time but don’t want to sacrifice healthy choices for quick and easy dinners that include ingredients I can’t pronounce, I compromise. I’ll pick up the already chopped, diced, washed, peeled whatever is required vegetable and consider it an investment in my health (and the health of my family). I sourced this recipe through PaleoLeap.com . Check out their web site for additional clean-eating dinner ideas!

Beef and Butternut Squash Stew

StewBowl

Ingredients

1 lb beef cubes for stewing
1 butternut squash, peeled de-seeded and diced
1 medium onion, diced
3 garlic cloves, minced
4 carrots, diced
6 oz mushrooms, sliced
6 oz spinach, chopped
1 cup chicken stock
14 oz diced tomatoes
1 tbsp chili powder
1 tsp paprika
1 tsp dried oregano
sea salt and freshly ground pepper

TIP: If you are short on time and willing to pay a small premium, some grocery stores carry vegetables already prepped in their produce department, or diced and frozen in the freezer aisle)

Instructions

  1. Spray skillet with oil and warm over medium-high heat.
  2. Brown the beef cubes in the skillet for approximately 1 min per side.
  3. Transfer the meat to the crock pot.
  4. Add all remaining ingredients, except for the spinach and the mushrooms, to the crock pot.
  5. Give everything a good stir, set the timer on your slow cooker for six hours (depending on type of cooker and time available).
  6. Add in the mushrooms 30 minutes before the stew is done.
  7. Add the spinach just before serving

Super Simple (Practically Gulit Free) Peanut Butter Brownies

I found the original idea for this recipe printed in the May 2016 issue of Oxygen Magazine (LOVE Oxygen Magazine). It was submitted by Fitness Expert Paige Hathaway. Using the ingredients I had on hand, I made some slight revisions and the result was delish!! (For the record, I’m sure the original recipe is just as amazing). I shared among my Facebook followers, but wanted to be sure I could access it easily again and again….and again….and….you get the point.

Super Simple (Practically Guilt Free) Peanut Butter Brownies

1 1/4 cup Natural Peanut Butter (no added sugar!)
1/2 mashed banana (large)
3 tbsp Pure Maple Syrup (no added sugar)
1 tsp Baking Powder
1 tsp Vanilla
3 tsp Natural Unsweetened Cacao

Blondies ingredients

 

Method of Preparation:

Heat Oven to 350 degrees.

In a bowl, mix together all ingredients until well blended.

Spray small baking dish (approximately 8×8) with Coconut Oil, and pour mixture into dish.

Bake for approximately 20 minutes, and let cool completely before cutting to serve.

Makes roughly, eight servings.

 

Note: I did not have an 8×8 dish so I split the mix into two smaller, circular, oven safe dishes

Egg-cellent Quiche

Generally speaking, most of the recipes I share are simple and quick. I’m not going to lie…this one is a little more time consuming in comparison. I mean, relatively speaking. It’s not Martha-Stewart spends a day in her apron kind of long. But definitely longer than most of my “I need something quick to throw together between helping the kid with homework, making school lunch, starting the bath and bedtime routine” options. Read More →

Shepherd’s Pie

This recipe is a weekly request from my daughter. While I don’t actually make it on a weekly basis, I always welcome the request. It’s a go-to when time is tight or for those night’s when you need to keep it simple. Read More →

No Junk Jam

My daughter loves jam. I don’t love the long list of ingredients in most store bought varieties. I found this recipe on Pinterest well over a year ago and I haven’t looked back. It’s simple, quick, has no preservatives, additives or refined sugar, and it tastes great! Read More →

Turkey Spinach Meatballs

This is another quick and easy healthy dinner option, although I will say when working with lean turkey the finished product can be a bit dry. Serve with the easy homemade cranberry sauce (also posted below) for a simple, tasty solution to this problem. You’ll also notice below, that a few of the ingredients are specified “to taste”. I lightly sprinkle these over the meat before mixing. Read More →

Mahi with Avocado Topping and Roasted Asparagus

Looking for another simple and healthy dinner option to feed your family? Last night I made this sauteed Mahi with Avocado Topping and it was as easy as it was delicious. You can actually use the topping on any piece of fish you like (Mahi can run a little on the expensive side…we threw caution to the wind and decided to treat ourselves). Or, you can omit the topping altogether (although I could do an entirely separate blog entry on the benefits of avocado). Read More →

Pumpkin Spice Muffins

October and November bring with it the resurgence of PUMPKINS! At Halloween we carve them and Thanksgiving wouldn’t seem complete without some form of pumpkin spice goody. If you’re looking for a healthier twist on a pumpkin sweet, look no further! Read More →

Date and Honey Glazed Chicken Thighs

This is a very simple and delicious recipe by celebrity kosher chef, Jamie Geller. Tried, tested and approved by Sherri Trains. My daughter commented it was “too sweet”…..Seriously!?! What kid complains that something is TOO SWEET!?! She ate every bite. Her comment may have been more about a tired five year old attempting to exert some power, and less about the recipe itself. If you find it’s too sweet for your palate, you could consider reducing the amount of honey and/or dates in the glaze. Check out Jamie’s site for other great options as well.

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