Beef

Herbed Meatballs

Posted on Nov 20, 2019 in Beef, Chicken, Fowl, Lunch/Dinner

“Herbed Meatballs”

A little tasty bite, you know, something non-turkey right before the BIG Thanksgiving feast. Maybe for the family members who came early and still need to fill their bellies with a bit of comfort food. We can make the dish together or prepare in advance…either way it will be enjoyed by all.

Ingredients: (4-6 servings)

Ingredients:
SAUCE list
1 Tbsp. organic butter
½ cup chopped, organic yellow onion
½ cup diced, organic carrot
½ cup diced, organic celery
2 cups organic mushrooms
3 gloves organic garlic, minced
3 tsp. organic, dried oregano
1 tsp. organic paprika
1 tsp organic red pepper flakes
¼ tsp. organic, ground black pepper
1 28 oz. can organic, diced tomatoes & juice
3 Tbsp. organic tomato paste
½ cup chopped, organic, fresh basil

MEATBALL list
1 ½ lb. lean organic ground beef or chicken
1 large, organic egg
¼ cup organic, coconut flour
2 cloves organic garlic, minced
2 tsp. dried, organic parsley
1 tsp. dried, organic
¼ tsp. Himalayan salt
½ tsp. organic, ground black pepper

In large ceramic skillet on medium heat, melt butter; add onion and sauté until golden; add remaining sauce ingredients EXCEPT the basil; also add ½ cup purified water; increase heat and bring to a boil for 1 minute. Reduce heat & simmer 20 minutes.

Combine meatball list of ingredients in large bowl; thoroughly mix. Roll mixture into approximately 20 meatballs. Add meatballs to skillet with sauce and simmer until meatballs are cooked through…approximately 20 minutes. Stir basil into sauce and serve over “cauliflower rice” for a perfect heart-warming meal to share.

YOUR HEALTHY PLATE COACH – Rita

grass finished ground beef, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Jalapeno Pepper Loaves

Posted on Aug 28, 2019 in Beef, Breakfast, Lunch/Dinner

“Jalapeno Pepper Loaves”

These little loaves are a dinner specialty for both family & friends at my house and can me made a day ahead so you can enjoy your guests once they arrive. I usually serve them alongside a big, crisp green salad.

Ingredients: (serves: 6)

Set oven at 400 degrees and line a cookie sheet with parchment paper in preparation for cooking the loaves

1.5 lbs. organic, grass-finished ground beef
1/4 cup chopped, organic onion
4 gloves organic garlic, minced
2 organic eggs, beaten
1 Tbsp. organic Italian seasoning
1/2 tsp. ground, organic black pepper
1 Tbsp. organic, mustard powder
2 tsp. organic coconut liquid aminos
8 oz. organic, cream cheese, softened
6 slices organic, nitrate-fee bacon
6 jalapeno peppers

In large bowl mix together the beef, onion, garlic, eggs, Italian seasoning, pepper, mustard powder and liquid aminos until completely combined. Divide into six parts.

Cut off stem of each pepper, leaving a wide opening, in order to remove all the seeds from each one. Fill cleaned-out pepper with the softened cream cheese.

Now, flatten each part of the divided meat so it can be evenly wrapped around each cheese-filled pepper. Repeat for each pepper. Then wrap each pepper-filled loaf with a slice of bacon (may need to use toothpick to thoroughly secure the bacon in place).

Arrange the completed loaves on the parchment paper with plenty of room between each one so they thoroughly brown. Cooking time will be 40-60 minutes, or until bacon is nicely browned with meat ends looking well-done as in picture.

YOUR HEALTH PLATE COACH – Rita

Carne Asada Fiesta

Posted on Aug 14, 2019 in Beef, Lunch/Dinner

“Carne Asada Fiesta”

OH baby…we need some fiesta summer flavor…a grilling to remember with each and every bite…we are creating a “Carne Asada Fiesta” this week…a taste delight to put at the top of our grilling repertoire. It’s a prepare-in-advance masterpiece which delights both family and guests, so let’s do it together!

Ingredients: (serves several)
• 4-5 lbs. organic, beef flap meat
• 1/2 cup organic coconut aminos
• 1/2 cup organic orange juice
• 1/2 cup organic lime juice
• 1/2 cup organic, virgin olive oil
• 1/4 cup red wine vinegar
• 6 gloves garlic, minced
• 1 organic, medium-sized onion, finely chopped
• 4-6 Tbsp. chipotle pepper paste (once you find it…you’ll love it to death!)
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. paprika
• 1 Tbsp. cilantro (dried or finely chopped fresh)
• 1 tsp. dried oregano
• 1/2 tsp. white pepper

In large bowl thoroughly mix all liquid and dry ingredients plus garlic & onion together for your marinade

Lay flap meat in a large casserole-type dish and pour the marinade mixture over meat to completely cover, then pierce meat many times with a fork…now refrigerate

Allow marinade to work its magic on the flap meat for 48 hours to thoroughly penetrate flavor into the meat and tenderize it to perfection

Heat your grill to high…once grill is HOT, place your meat on grill and turn only once to thoroughly brown both sides for perfect flavor…be sure to share with family & friends!

YOUR HEALTHY PLATE COACH – Rita

steak, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Spring Supper Steak

Posted on Jun 19, 2019 in Beef, Lunch/Dinner

“Spring Supper Steak”

Our spring weather can be rather fickle, which makes meal planning a bit challenging this time of year…should we grill a steak—oops it’s raining outside, broil the thing—oh no it’s too hot outside to start heating up the house, or just iron-pan braise the piece–weather really is not an issue. Whichever we choose, let’s just add a bit of flare with some sautéed bell peppers and onions, a side of steamed asparagus, and call it delicious!

Ingredients: (single serving)
• 1/3 to 1/2 lb. organic, grass-finished steak
• Minced garlic to taste
• Organic ground pepper to taste
• 1/2 Tbsp. organic avocado oil
• 1/2 each red & yellow organic bell pepper, sliced
• 1/4 organic onion, sliced

Spread steak with avocado oil, minced garlic & pepper; and place beef on well-heated grill, under broiler or into not iron skillet to cook to desired
wellness…remove to warm plate

Sautee peppers & onions in skillet over medium heat until desired crispness and spoon over warm steak

Extra hint: Serve with a topping of blue cheese crumbles for another layer of flavor

       YOUR HEALTHY PLATE COACH - Rita