Repurposed Beef Brisket Zucchini with Chimichurri Nachos

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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
Sriracha
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!

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Turkey Meatballs

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TURKEY MEATBALLS:

1 pound ground lean turkey
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons chopped red onion
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon basil

Preheat oven to 350. In a bowl, combined all ingredient (mix well, the ground turkey seems to be sticky), roll into 1″ balls and put onto a greased cooking sheet. Bake for 18 minutes.

Serve with spaghetti sauce (I normally make my but, this time I didn’t). When I was heating up the sauce, I added a little garlic olive oil (recipe below). Top whole wheat noodles with sauce, meatballs (unless you’re like me and like to cut them on the side), fresh basil, and parmesan. Enjoy!

For a garlic bread recipe see below!

For the original recipe check out: http://slendergrapefruit.com/2013/05/23/clean-turkey-meatball-recipe/

Not so Leafy Salad

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NOT SO LEAFY SALAD
6 medium zucchinis spiralized
2/3 a container of baby heirloom tomatoes
2/3 a container of cherry tomatoes
4 navel oranges
1 and 1/2 bags baby spinach
2 bunches cilantro
2 bunches parsley
1/2 seeded and veined jalapeño
4 tablespoons dried (I used sweet) basil
4 small cloves garlic
Few splashes red wine vinegar

In a food processor combine spinach, parsley, cilantro, basil, jalapeño, garlic (I only have an 11 cup processor so I had to put in so much at a time then once that was blended add more to the mixture). Once blended, add a few splashes of vinegar combine. Set aside.

In a separate bowl spiralize zucchini. Once spiralized combine with mixture.

After the leafy green mixture is mixed into the zucchini. Cut tomatoes in half (for some of the larger ones I cut into 1/4) set aside some for garnish. Then peel and cut oranges into bite size pieces. Set aside some for garnish. With the rest of the tomatoes and oranges lightly mix into mixture (this is when I transferred it to my serving dish) . Top with the set aside oranges and tomatoes. (I put my in the fridge for tomorrow afternoons work pitch-in)

For the original recipe check out: http://pinterest.com/pin/268527196507003801/

Mexican Five Layer Dip

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MEXICAN FIVE LAYER DIP:

1 cup dried pinto beans
3 tomatoes seeded and chopped
1 small whiten onion chopped
3/4 cup packed cilantro, divided
2 limes
2-3 jalapeños
1/2 tsp sea salt
Pepper to taste
2 ripe avocados
6 oz reduced fat cheddar cheese
1 and 1/2 cup low day greek yogurt

Rinse dried beans, put into medium sauce pan, cover with water, bring to a boil and cook on high for two minutes. Take off stove and let beans sit for one hour.

Rinse beans, return to pan, cover with 2 inches of water above beans, bring to a boil, reduce to a low heat, cover and let cook for 1.5-2 hours (until beans are tender). Once done, set aside around 2/3 cup of the bean liquid.

In a medium bowl, combine tomatoes, onions, jalapeño, 2/3 of the cilantro, squeeze 1 lime over mixture, and salt and pepper to taste.

In a food processor add avocados, juice of one lime, the rest of the cilantro, purée until chunky, add salt and pepper to taste.

In a food processor, add beans and 1/3 cup of cooking liquid, purée, add extra liquid until desired consistency, add 1/2 tsp salt and pepper to taste, pulse to combine .

Assembling:
(I used individual cups but, you can use whatever)
Bean on bottom, sprinkle cheese on beans, layer avocado mixture on top of cheese, add Greek yogurt on top of avocado mixture, with a fork (to drain liquid) add tomato mixture on top of yogurt, serve or chill for up to 4 hours (if you layer correctly/keep air out/ do individual cups they last much longer), I garnished with organic blue and white corn chips (which I also had a bowl of for extras for dipping)

For the original recipe check out: http://dailydishrecipes.com/clean-eating-mexican-layer-dip/

Beef Brisket Tacos With Zucchini Chirmichurri

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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: http://myrunningthoughts.com/2012/slow-cooker-brisket-tacos-with-tangy-chimichurri-zucchini/

Applewood Smoked Bacon and Veggie Breakfast Skillet

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APPLEWOOD SMOMED BACON AND VEGGIE BREAKFAST SKILLET:

Eggs
Frozen hash browns
Asparagus
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

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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: http://www.heandsheeatclean.com/2013/06/clean-eat-recipe-greek-chicken.html?m=1