Zucchini Lasagna

1 lb  beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes (no sugar added)
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8″ thick
15 oz ricotta
16 oz mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg

In a medium sauce pan, brown meat and season with salt. When cooked drain. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving

Crock Pot Bolognese Sauce

 

• 4 oz pancetta, chopped (or center cut bacon)
• 1 tbsp butter (or olive oil)
• 1 large white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 2 carrots (about 3/4 cup), minced
• 2 lb ground beef
• 1/4 cup white wine
• 2 – 28 oz cans crushed tomatoes
• 3 bay leaves
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half cream

In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.  

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite veggie pasta or spaghetti squash.

 

Slow Cooker Carne Asada Tacos

• 1 lb rump or flank steak
• ½ orange, juiced
• 1 lime, juiced
• 1/3 cup cilantro, chopped
• 1 tsp honey
• 1 tbsp white wine vinegar
• 2 garlic cloves, minced
• 1 dried chili, chopped
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For “taco shells”

lettuce leaves, fried sweet potato slices ¼ ” thick

For topping

• sliced or cubed avocado
• chopped red onion,
• chopped fresh cilantro
• salt, pepper to taste
• lime wedges

1. In a small bowl mix the orange juice, lime juice, olive oil, garlic, chili, cilantro, white wine vinegar, honey, salt and black pepper.
2. Place the beef in a Dutch oven or slow cooker and pour orange juice mixture over beef.
3. Cover with a lid and cook on low for 6 hours.
4. Remove the beef from slow cooker, place it on a cutting board and slice.
5. Serve in lettuce leaves or over fried potato slices with avocado, chopped red onion, chopped cilantro or pico de gallo

Spicy Beef Tortilla Soup with Avocado

1 lb ground beef

1 red onion, chopped

2 garlic cloves, minced

2 jalapeños, deseeded and chopped

2 cups chopped tomatoes

3 carrots, sliced

1 red pepper, diced

2 celery sticks, diced

1 avocado, sliced

1 bunch cilantro or parsley, chopped

½ teaspoon chili flakes

1 teaspoon cumin

2 tablespoons olive oil

1 lime cut into wedges

3-4 cups water

salt and black pepper to taste

1. In a cast iron pot or heavy bottomed pot heat the olive oil over medium heat. Add garlic, onions and jalapeños and sauté until partially softened, about 1 minute.
2. Add beef, celery and carrots into the pot and cook for 2 minutes, stirring occasionally. Add 3 cups of water, chili flakes, cumin, pinch of salt and pinch of pepper. Bring to a gentle simmer and add chopped tomatoes and red pepper, cook covered on medium heat for 40 minutes to one hour or until everything is fully cooked and soft.
3. During cooking, if necessary, add some water. Season to taste with salt and black pepper. Serve warm with lime wedges and topped with avocado slices and cilantro.

Mexican Meatloaf

1 pound ground beef
1 pound chorizo
1 red bell pepper, diced
1/2 medium white onion, minced
1 (7-ounce) can diced green chiles
2 cloves garlic, minced
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 cup blanched almond flour
1 large egg
1/2 cup roughly chopped fresh cilantro. plus extra for garnish
2 cups salsa of choice, divided

Preheat the oven to 350F. Grease a 9 by 5-inch loaf pan.

In a large bowl, combine all the ingredients except for the salsa.

Press the mixture firmly into the prepared loaf pan. Pour 1 cup of the salsa on top of the meatloaf.

Bake for 1 hour 15 minutes, until the meat is completely cooked in through the middle.

Remove the meatloaf from the oven, top with the remaining 1 cup of salsa, and garnish with extra cilantro.

Eggplant and Zucchini Lasagna

For the meat sauce

1 large yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 tbsp extra virgin olive oil
1 1/2 lbs. ground beef
1/2 cup tomato paste
1/2 cup tomato sauce
1 cup red wine
1 bay leaf
3 sprigs thyme
Salt and freshly ground pepper, to taste

For the lasagna

1 eggplant, sliced lengthwise thinly
1 tsp salt
1 tbsp extra virgin olive oil
2 yellow squash, sliced thinly
1/2 cup torn fresh basil leaves
8 oz. white mushrooms, sliced
2 cups fresh spinach
2 large zucchini, sliced lengthwise into ribbons

For the topping

1/2 head cauliflower
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
Freshly ground pepper, to taste

To make the meat sauce, place the onion and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and garlic and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.
Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook for 5 more minutes.
Add the tomato sauce, bay leaf, and thyme to the pan. Bring to a simmer, and then add 1/2 cup water. Cook at a low simmer for 1 hour, stirring occasionally and adding more water if necessary. Adjust seasonings to taste. Discard the bay leaf and thyme.
Preheat the oven to 350 degrees F. Sprinkle the eggplant with salt and set aside for 15 minutes to drain. Rinse and pat dry. Heat one tablespoon of olive oil in a skillet over medium heat. Cook the eggplant for 2-3 minutes per side until golden.
Layer the lasagna in a baking dish. Start by layering the yellow squash as the base. Add one third of the meat sauce on top of that, then lay the eggplant slices, fresh basil, and mushrooms. Next add the rest of the meat sauce, then the spinach, zucchini, and finally drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes.
While the lasagna is baking, place the cauliflower in a blender and process until it reaches a rice-like consistency. Add to a skillet and sauté with the olive oil, garlic powder, salt, and pepper over medium heat. Cook for 6-8 minutes until soft, adding a tablespoon of water if necessary. After the lasagna has cooked for 20 minutes, sprinkle with the cauliflower and return to the oven for the remaining cooking time. Serve hot.

Stuffed Yellow Squash

2 medium yellow squash
1 lb. ground beef
4 Roma tomatoes, diced
1 tsp coconut oil
1/2 large yellow onion, diced
3 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground coriander
1 tbsp tomato paste
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parsley, chopped
Extra virgin olive oil, for drizzling

Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and use a spoon to scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside.
Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly.
Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt, and pepper. Stir well to combine.
Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.

Sloppy Joes with Sweet Potatoes

2 large sweet potatoes
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 lb. ground beef
1-2 cups ketchup
2 tbsp spicy mustard
1 tbsp honey (raw, local)
1 tbsp apple cider vinegar
1/4 cup water
Salt and pepper, to taste

Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place onto a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Cut in half.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 4-5 minutes, until soft. Stir in the bell peppers and cook for another 2 minutes. Add the ground beef and cook until browned, stirring regularly.
Stir in the ketchup, mustard, honey, and vinegar. Add the water and bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more ketchup or mustard as necessary. Spoon over the sweet potato halves to serve.

Shepherd’s Pie

For the top layer

1 large head cauliflower, cut into florets
2 tbsp ghee, melted (or butter)
1 tsp spicy mustard
Salt and freshly ground black pepper, to taste
Fresh parsley, to garnish

For the bottom layer

1 tbsp coconut oil
1/2 large onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. lean ground beef
2 tbsp tomato paste
1 cup chicken broth
1 tsp dry mustard
1/4 tsp cinnamon
1/8 tsp ground clove
Salt and freshly ground black pepper, to taste

Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.

Easy Slow Cooker Pot Roast

3 lbs. boneless beef roast, trimmed of fat
1 tbsp coconut oil
1 cup beef stock
5 carrots, peeled and diced (omit for phase 2)
2 stalks celery, diced
1/2 large onion, sliced
3 garlic cloves, chopped
1 tbsp fresh parsley, chopped

For the spice rub

1 tbsp freshly ground black pepper
1 tbsp ground coriander
2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp ground clove
1/2 tsp ground allspice

Mix together the ingredients for the spice rub and massage into the roast. Heat the coconut oil in a large skillet over medium-high heat. Add the roast to the pan and let sear for 5 minutes. Flip and repeat with the other side. Transfer the roast to the slow cooker.
Add the carrots, onion, garlic, and celery to the slow cooker. Pour in the broth. Turn the heat on to low and cook for 6-7 hours, until the meat is tender. Serve hot sprinkled with chopped parsley.