Don’t have the time or the energy to grill? Love steak, but need quick protein to go? If you answered yes to one or both of these questions then this recipe is the perfect compromise for you. Tender and juicy steak, cut into bite size pieces that cook up quick and flavorful in grass-fed butter & fragrant herbs… if your mouth isn’t watering then you aren’t even human.Read More
When I saw this barbacoa beef recipe my mouth instantly started watering. There was some hesitation when I saw it was a chuck roast, but the appeal of the slow cooker and the promise that I’d be able to stuff tender shredded beef into taco shells definitely outweighed my skepticism. It did not disappoint! I’m a chuck roast convert.Read More
A new take on an old staple, this sweet potato shepherd's pie subs beautiful orange mashed sweet potatoes for the white stuff as a warm and fluffy blanket covering lean ground beef and veggies. This is one of those great one pot meals you can make ahead, throw in the oven and then just scoop out come dinner time.
Sweet Potato Shepherd's Pie
- ~ 3lbs ground beef
- 1 onion, diced
- 1 package baby bella mushrooms, chopped
- 1 package frozen mixed vegetables
- 1/2 cup chicken broth
- 4 tbsp tomato paste
- 3-4 sweet potatoes, peeled & large chopped
- splash of milk, butter, brown sugar
Preheat your oven to 400 degrees F.
Bring a pot of water to a boil and cook your sweet potatoes.
While they are cooking, in a large skillet over medium/high heat cook your onions with some olive oil until fragrant and transparent. Add in your ground beef and cook through, breaking the beef up periodically in the pan. Set your beef aside in whatever dish you plan on baking & serving it in (I used my Le Creuset, but a glass baking dish would work too).
In the same skillet cook down your mushrooms. After a few minutes add in your frozen veggies and the chicken stock. Let all that cook together and when they are thawed and warm, mix in with the ground beef. Stir in your tomato paste and season with salt and pepper.
When your sweet potatoes are tender and easily pierced with a fork, drain them and add them to a mixer. Mix with some milk, butter, and brown sugar to taste. I’m not entirely sure of how much I used so I didn’t put exact measurements. I kind of just experimented until I got a good flavor.
Drop dollops of your sweet potatoes over your ground beef and veggie mix. Smooth out the potatoes and sprinkle with some paprika. Bake in the oven for 10 minutes and then broil on high for about 5 until mashed potatoes are golden browned. Serve it while it’s hot!
MAAAAAA! THE MEATLOAF!! Like Will Ferrel in Wedding Crashers, this is a meatloaf you'll be calling for at all hours of the day. Lean ground beef + bacon + raisins + sweet potato goodness = one delicious combination. Meatloaf can also be a powerful tool. It can help you build muscle with lean protein and hide nutrient packed veggies with a crispy bacon crust. It can comfort and please. It can be tweaked for many tastes.Read More
I LOVE salad. I know, that seems like such a dietitian thing to say, like I'm lying through my tightly clenched teeth, but I'm serious. Salads are easy to throw together if you've got all your fix-in's within reach and they're a great way to use all sorts of leftovers. My salads turn into "everything but the kitchen sink" bowls and are the perfect way to get my share of veggies and healthy protein topped with good-for-you fat. This is one of my go-to salad recipes.Read More