Whole30: Slow Cooker Beef Stew by Lexi's Clean Kitchen

Ingredients

1. 2 lb. boneless grass-fed chuck, cubed
2. 1 tbsp extra-virgin olive oil
3. 2 cups beef broth
4. 2 tbsp tomato paste
5. 1 tbsp tapioca flour/or flour of choice
6. 3 organic carrots, chopped
7. 1 large onion, chopped
8. 1 cup mushrooms, chopped
9. 2 cloves garlic, minced
10. 2 celery stalks, chopped
11. 1 cup frozen peas
12. 1 tbsp paprika
13. 1 tbsp garlic granules
14. 1 bay leaf
15. 1 tsp parsley
16. 1 tsp thyme
17. 1 tsp Himalayan sea salt, more to taste
18. 1 tsp ground pepper, more to taste

Instructions

1. In a skillet, heat oil and brown the meat for 5 minutes
2. Chop all veggies and place into the crock-pot with the meat
3. Add in broth, tomato paste, tapioca, and spices
4. Mix well to combine
5. Set on low for 8-10 hours
6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
7. Remove bay leaf and serve hot

By Lexi's Clean Kitchen

whole30: steak fajitas

Ingredients:

1 lb flanks steak
2 bell peppers (any color)
1 onion +any other veggies you like

Marinade ingredients:
1/4 c avocado or olive oil 
Juice from one lime (1/4 c)
3 cloves garlic
1/2 small onion
1 T jalapeño (optional) 
3/4 t sea salt 
Half a bunch of cilantro 
The how-to: 
1. Using a food processor, immersion blender, or standing blender mix together all ingredients for marinade. 
2. Cover steak in marinade and marinate 4-6 hours, the longer the better. 
3. Heat grill
4. Slice peppers and onion 1/4-inch-thick. Toss with oil and salt + pepper. 
5. Place peppers and onions on 2 sheets of tin foil or a grill pan and place on grill. Grill for about 10-15 minutes, stirring half way. * you may also roast or sauté peppers if you don't have a grill. 
6. Grill flank steak for 4-5 minutes on each side. Let rest for 10 minutes. Cut diagonal against the grain in strips.
7. Serve in a lettuce wrap with your favorite whole 30 toppings: pico, mango salsa, guac, diced tomatoes. * if you double the marinade.. You can use the extra for dressing.

Read more at http://websta.me/p/738367022578622403_1318032646#To4zOPvRQ0icvaa3.99

(10/12/14 notes: way awesome. threw leftover veggies into butternut squash soup)

new mexico green chile and frito burgers

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• 1 pound ground chuck
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 teaspoons vegetable oil, divided
• 2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
• 4 slices (4 oz.) pepper jack cheese
• 2 cups Fritos
• 3 tablespoons mayonnaise
• 2 teaspoons chipotle barbecue sauce
• 4 kaiser rolls, split

1. 1. Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
2. 2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
3. 3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
4. 4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
5. *Canned Hatch green chiles are available in some grocery stores.
6. Note: Nutritional analysis is per burger.

sloppy joes

i am normally not a sloppy joe person but my friend lisa gave me this recipe and it is fabulous and not at all not the thing you think of when you hear "sloppy joes." give them a try...

also- i am trying pay attention to how much ingredients cost and how that really breaks down for two people. if you see prices next to an ingredient, it is what a bought it for at my local market. prices change and vary from region to region, but hopefully it will help give us a better idea of how pricey a specific meal is. back to the recipe...

brown 1 lb beef ($2.86)

drain

add 1 cup ketchup ($.78 off brand)

1 can Campbells chicken gumbo

2 T mustard to taste ($.99 off brand)

lisa serves this on hamburger buns

but i usually just throw it on top of toast

enjoy!

tri tip marinade.

this recipe is from my step-dad, gary, and it is divine. we cant stop eating it so in our family its called meat candy.


2 cups soy sauce
1 bunch chopped cilantro
1 Tbsp tequila ( up to 1/8 cup)
2 Tbsp ginger root, coarsely chopped
2 oranges quartered, squeezed and added to the mix
1 cup olive oil
2 Tbsp garlic paste

Marinate 6-24 hours
Grill about 20-30 minutes
Let sit 15 minutes before slicing

Great Grandma Massaros Spaghetti

2 Tbsp minced onion

2 Tbsp Italian seasoning

2 Tbsp parsley flakes

1 tsp garlic salt

3 bay leaves

1 cube cheese, or craft single

1 small can tomato paste

1 small can tomato sauce

1 large can tomato juice

1 lb hamburger browned

Hunters Stew

1 can cream of mushroom

1 can cream of celery

1 package lipton onion soup ( dry)

1 ½ -2 pounds stew meat

Assemble in crock pot and leave on low all day. Serve over rice or noodles.

Mommas Meatlof

Mix and put into dish

1 ½ lb ground beef

½ cup tomato sauce

1 ½ tsp salt

½ onion chopped ( mom substitutes with minced onion)

1 egg, beaten

¼ tsp pepper

1 cup fresh bread crumbs

Combine and pour over loaf

½ cup tomato sauce

2 Tbsp mustard

2 Tbsp brown sugar

1 cup hot water

2 Tbsp vinegar

Bake for at least one hour in 350 degree oven.

Kathys Beef Stroganoff

1-2 pounds cooked hamburger

½ onion

1 can cream of mushroom soup

1 16 oz container sour cream

Sprinkle with garlic salt

Serve over egg noodles