Repurposed Beef Brisket Zucchini with Chimichurri Nachos



Easiest freezer meal ever!! I froze my beef brisket tacos in one container and zucchini chimichurri in separate containers (recipe listed in my blog). Then when I needed a meal I took them out!

Repurposed Beef Brisket Zucchini with Chimichurri Nachos:
Beef brisket tacos
Zucchini chimichurri
Fat free plain Greek yogurt
Organic blue corn tortilla chips
Pineapple salsa
Mixed Mexican cheese
Sharp cheddar cheese

I used my toaster oven pan. You could use a oven pan. Warm up brisket in microwave. Preheat broiler on high. Line pan with tortilla chips. Top with sriracha and pineapple salsa. Once brisket is warm, use a fork and sprinkle on top of Nachos. Lightly sprinkle the cheeses on top. Put in broiler to heat up.

In a bowl put a few spoonfuls of yogurt. Drop in your leftover zucchini chimichurri (it gets juicy from being frozen). And mix together. Once the cheese is melted, take out and top with chimichurri yogurt mixture. Enjoy!

Beef Brisket Tacos With Zucchini Chirmichurri




3 lbs brisket
3 medium tomatoes diced
1 onion (sliced)
1 jalapeño (seeded diced)
White corn tortilla shells
Low fat plain Greek yogurt
Roasted minced garlic (recipe below)
Zucchini Chirmichurri (recipe below)

Sear brisket until browned, set aside. Sauté onions and put in the bottom of a slow cooker mix in jalapeño, garlic tomatoes top mixture with brisket (I put the fatty side up). Set on high for 6 hours (I forgot to turn mine off so it was more like 7). Turn off cooker and shred meat.

Put shells in toaster oven on toast level 5 for 3 minutes. Once done place shredded beef on shells, top with zucchini Chirmichurri and Greek yogurt. Enjoy!

For the original recipe check out:

Applewood Smoked Bacon and Veggie Breakfast Skillet




Frozen hash browns
Portabella mushrooms
Peppers (I used red, orange, & yellow)
Applewood smoked bacon
Shredded cheese (I used a mix of Monterey Jack, mozzarella & cheddar) salt and pepper to taste
*I didn’t not say how much to use so you can expand/ or minimize the recipe

Cut and clean veggies into pieces, cook bacon in large skillet pan (I used my heavy duty wok because I don’t have a skillet. I also ripped the bacon some so it wasn’t in strips). Once cooked take bacon out of pan and let drain. Use the bacon drippings as the fat for the potatoes.
Cook potatoes according to package (salt and pepper potatoes) In a separate pan, cook peppers and mushrooms. Once cooked set aside. Then, lightly cook the asparagus (don’t over cook because mushy asparagus is nasty). Once cooked set aside.
Place the veggies on top of the potatoes. (I left the asparagus whole). Top the veggies with broken up pieces of bacon. In a separate pan, begin to cook your eggs (whatever way you want). Before fully cooked, put the eggs on top of the veggies salt and pepper the eggs. Top with cheese turn heat to low and cover until cheese melts and the eggs are done. Serve and enjoy!

Greek Chicken Lettuce Wrap




3 lbs boneless skinless chicken breasts
2 tablespoons coconut oil
1 tablespoon + a teaspoon of oregano
1/2 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper
2 teaspoons parsley
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon thyme
1 lemon

Preheat oven to 350, mix all spices together, cut chicken into cubes, place chicken into a glass or ceramic olive oil coated dish.
Melt coconut oil, drizzle over chicken, squeeze lemon on top, sprinkle with seasoning mixture.
Bake for 30-50 minutes until chicken is cooked.

For the lettuce wraps, I just used a piece of romain lettuce, placed plain low-fat Greek yogurt on lettuce, topped with chicken, onions coated with olive oil, vinegar, and oregano, red pepper, tomatoes, and fat free feta.

For the original recipe check out: