Tender Gingered Beef Strips Recipe

1 lb lean beef tenderloin
1 bunch scallions
1 inch ginger root, peeled and chopped
2 Tbsp white wine
1 1/2 tsp fine sea salt
sea salt and black pepper, optional

In a heavy pot, add the beef and just enough water to cover the beef; don't fill the pot with water.

Arrange the scallions and ginger on top of the beef, then drizzle the white wine into the water and sprinkle the salt all over.

Put a lid on the pot, bring the water to a boil, then turn the heat down to very low and simmer for 2 hours.
Remove the pot from the heat, take the lid off, but leave the beef in the liquid until it cools to room temperature.

Take the beef out and put it on a cutting board and carefully cut very thin slices down the length of the tenderloin.

Fan out the pieces on a platter and drizzle some of the juice from the pot over the top, then sprinkle with sea salt and black pepper if you wish and serve room temperature or chilled.

Will serve 6 to 8 as an appetizer.

Szechwan Meatballs With Lemon Coconut Noodles Recipe

8 oz Chinese egg noodles
1 Tbsp sesame oil
1/2 lb ground beef
1/2 lb ground pork
1 Tbsp grated ginger root
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
1/2 tsp Szechwan pepper
1/2 teaspoon sea salt
3 green onions, chopped
2 garlic cloves, grated
1 large egg, yolk only
peanut oil for frying
1 Tbsp peanut oil
1 lemon zested and juiced
1 can (14 oz) unsweetened coconut milk
1 Tbsp fish sauce
1 Tbsp Sriracha hot chili sauce
chopped fresh cilantro for serving

Cook the egg noodles according to package directions, drain well and put into a bowl then add the sesame oil and toss well to combine; cover and set aside.

In a separate bowl, mix together the ginger, fish sauce, rice wine vinegar, pepper flakes, Szechwan pepper, sea salt, green onions, garlic, and egg yolk.  To this mixture, add the ground beef and ground pork, mixing together until just blended. Do not over handle the meat as it will get touch. Divide the meat mixture into 12 equal parts and roll into meatballs with your hands; set aside.

Get your wok ready. Place it over high heat, add enough peanut oil to come up to 1/2 inch in the wok. When oil is very hot, fry several meatballs at a time, making sure you don't overcrowd the wok. Turn the meatballs over making sure all sides are golden brown, then remove to a paper towel covered rack. The meatballs should be thoroughly cooked in about 5 minutes.

Wipe the wok clean, then make the sauce. Add 1 Tbsp peanut oil to the wok, then stir in the lemon zest, lemon juice, and coconut milk, stirring and cooking for about 3 to 4 minutes or until reduced and thickened slightly. Now add the fish sauce, Sriracha, and meatballs into the wok and cook until heated through, then remove the meatballs with a slotted spoon to a platter, leaving most of the sauce behind in the wok.

Add the cooked noodles to the wok now and stir, coating well with the sauce that remains in the wok and heating the noodles thoroughly, then scrape noodles and sauce out of the wok onto the platter with the meatballs, sprinkling cilantro on top of everything. Serve hot in shallow bowls.

Will serve 4 to 6.

Szechwan Beef And Kale Stir Fry Recipe

1 lb fresh kale
1/2 lb lean beef, thinly sliced
1 tsp cornstarch
1 tsp soy sauce
1 Tbsp peanut oil
1  whole dried hot chili
1 tsp Chinese chili bean paste
2 garlic cloves, minced
1 Tbsp grated ginger root
1 Tbsp oyster sauce
1 Tbsp water
1 tsp sea salt

Wash and trim the kale of any stems, then cut into thin strips; set aside.

Put the sliced beef in a glass bowl, sprinkle in cornstarch and soy sauce and toss to coat well; set aside.

Put your wok over medium-high heat, add the peanut oil and the whole hot chili and fry, stirring constantly, for 1 to 2 minutes, then remove chili from oil and discard chili.

Add the sliced beef to the hot oil in the wok and stir fry until just cooked, about 2 minutes; remove and set aside.

Add the kale and stir fry until slightly wilted, about 2 minutes, then push the kale up the sides of the wok.

Into the middle of the wok add the chili bean paste, garlic, ginger, oyster sauce, and water and cook, stirring, for 1 minute.

Add the beef back into the wok and mix together with the kale, stirring and cooking just until everything is heated through again and well blended. Serve immediately over hot cooked rice.

Will serve 4 to 6.

Healthy Harvest Kale Meatball Soup Recipe

1 lb frozen meatballs, thawed
2 Tbsp olive oil
4 cups chicken broth or stock
1 can (14 oz) diced tomatoes with green chilies
6 cups fresh kale, washed, trimmed, and rough chopped
kosher salt and black pepper to taste
shredded Parmesan cheese for serving

Put thawed meatballs and olive oil in a large soup pot over medium-high heat and cook until the meatballs are browned nicely.

Pour in the chicken stock and tomatoes, stirring as you do to loosen the brown bits from the bottom of the pot.

Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.

Taste and add salt and pepper if needed.

Serve hot with sprinkles of Parmesan cheese on top.

Will serve 4 to 6.

Healthy Harvest Beefy Corn Chowder Recipe

1/2 lb ground beef
1 tsp cooking oil
1 Tbsp butter
1 Tbsp flour
4 cups chicken broth
4 cups cooked whole kernel corn (fresh, canned, or frozen)
2 spring onions, chopped (include green tops)
1 garlic clove, minced
1/2 to 1 Tbsp chili powder (to taste)
1/2 tsp salt
1/4 tsp black pepper

In a large soup pot over medium heat, cook the ground beef in the oil until browned; push to one side of the pot.

Add the butter and flour to the spot you cleared in the pot, stir together until blended, then continue stirring until the flour loses its white color.

Immediately add the chicken broth, stirring to combine the flour-butter mixture with the beef and chicken broth.

Add the remaining ingredients, stir to combine, loosely cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.

Serve hot.

Will make 4 to 6 servings.

Mexican Cornbread Wedges Recipe

1 Tbsp cooking oil
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk

Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.

To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.

Remove skillet from heat, then lightly spray the skillet with cooking oil.

Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.

In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.

Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.

Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.

Cut into small wedges to serve.

Will make 8 to 12 potluck size servings.

Mixed Pepper Fajitas Recipes

1 large red onion
1 large carrot
1 sweet red bell pepper
1 sweet green bell pepper
1 sweet yellow bell pepper
high heat cooking oil
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained well
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp smoked paprika
cooked strips of meat or chicken, optional
tortillas for serving

Cut the onion, carrot, and all the peppers up into thin strips.

Get out a large heavy skillet and drizzle cooking oil in enough to lightly coat the bottom.

Put skillet over medium-high heat and add all the vegetables, quickly cooking and stirring until just softened a bit.

Stir in the garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.

Remove skillet from heat.

Use tongs to fill tortillas for serving.

Will serve 4 to 6.

Beef Hominy Stew Recipe

2 lbs beef stew meat
1 Tbsp cooking oil
1 large sweet onion, chopped
1 garlic clove, crushed
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
6 cups water
1 can (14.5 oz) diced tomatoes
2 Tbsp tomato paste
1 can (28 oz) hominy

Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.

Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.

Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.

Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.

Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.

Serve hot in bowls.

Will serve 4 to 6.

Green And Red Beefy Rice Dinner Recipe

2 lbs ground beef
1 softball size onion, diced small
2 garlic cloves, grated
1 jar (16 oz) green salsa (salsa verde)
1 jar (16 oz) red salsa
2 cups tomato juice
8 cups cooked rice
1 pint sour cream
salt and pepper to taste
1 cup shredded Cheddar cheese

Put the ground beef in a large skillet over medium-high heat and cook, stirring and breaking up until ground beef is no longer pink, browning slightly.

Add onions and continue cooking until onions soften, then add garlic and cook for 1 minute more.
Stir in the green and red salsas along with the tomato juice and cook for 5 minutes.

Meanwhile, preheat oven to 350 degrees and get out a large casserole dish. Put cooked rice in casserole dish.

When skillet ingredients are done simmering, pour into the rice in casserole, then add sour cream and stir to combine. Taste and season with salt and pepper if desired.

Evenly distribute the Cheddar cheese over the top.

Bake casserole, uncovered, for 30 to 40 minutes or until bubbling hot and cheese is melted.

Serve hot.

Will serve 6 to 8.

Gluten Free 3 Cheese Beef Lasagna Casserole Recipe

1 lb ground beef
2 large eggs
1 (24 oz) jar favorite gluten-free marinara sauce
1 cup ricotta cheese
1 Tbsp Italian seasoning blend
1/4 cup grated Parmesan cheese
1 1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees and get out a small casserole dish.

Put the ground beef in a skillet over medium-low heat and cook until well browned. Remove and set aside to cool.

In a bowl, whisk the eggs, then stir in the marinara sauce until well blended, then add the cooled beef and stir to combine. Spoon this mixture into a casserole dish and spread evenly to cover the bottom of the dish.

Add the Italian seasoning blend to the ricotta cheese, mix well, then spread the mixture evenly over the beef mixture in the casserole dish.

Cover the ricotta evenly first with the Parmesan and then with the Mozzarella.

Bake in preheated oven (uncovered) for 30 to 40 minutes or until bubbling hot and browned around the edges.

Remove and let sit for 5 to 10 minutes before slicing to serve.

Gluten Free Beef Stroganoff Skillet Recipe

1 lb lean ground beef
1 Tbsp oil
1 can (12 oz) V8 juice
1 (10.5 oz) can chicken broth
3/4 cup water
1/2 cup sliced mushrooms
2 tsp finely chopped onion
1 tsp finely chopped parsley
1 tsp Worcestershire sauce
1/2 tsp thyme
1/8 tsp pepper
1/4 lb rice noodles, cooked
1 cup sour cream
salt and black pepper to taste

In a large heavy skillet, brown the beef in the oil over medium heat, stirring to break up the beef, cooking until the beef is browned; remove beef and set aside.

Add the mushrooms to the skillet, cooking until softened; add the beef back in.

Add the remaining ingredients (except the sour cream) to the skillet. Bring to a gentle boil, then turn heat down to low, cover the skillet, and simmer for 15 minutes.

Stir in the cooked rice noodles, then add the sour cream and stir until combined and mixture is hot. Season to taste with salt and black pepper. Serve immediately.

Low Carb Mixed Veggie Beef Stew - Slow Cooker

2 lbs beef stew meat, cubed small
1 can (28 oz) peeled tomatoes, chopped
1 can (8 oz) tomato sauce
1 pkt (2 oz) dry onion soup mix
1 box (26 oz) beef stock
1 cup water
1 bag (16 oz) frozen mixed vegetables (your choice)

In large skillet, brown beef, then put in the slow cooker.

Add all remaining ingredients to the slow cooker and stir to combine.

Set the slow cooker heat on LOW, cover and cook for 7 to 9 hours.

Will serve 4 to 6.

Low Carb Ropa Vieja - Slow Cooker

2 lbs beef flank steak or skirt steak
1 Tbsp cooking oil
1 can (14 oz) beef broth
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 Tbsp red wine vinegar
1 small onion, cut into thin strips
1 green bell pepper, cut into thin strips
2 garlic cloves, minced
1 tsp cumin
1 tsp red pepper flakes

Put cooking oil in large heavy skillet over medium-high heat; when oil is hot, add beef and quickly brown on both sides; turn heat off, remove meat from skillet, and set aside.

Add all ingredients to skillet, stirring to combine and get browned bits off bottom of skillet.

Pour mixture into your slow cooker, then set browned beef on top, spooning the mixture over the top of the beef to coat well.

Turn the slow cooker on LOW, cover, and cook for 8 to 9 hours or until beef is tender.

You can shred the beef and serve mixture rolled in low-carb tortillas, or spooned over greens such as shredded lettuce or shredded cabbage for a low carb dinner. Or serve over rice or quinoa if your diet permits.

Will serve 4 to 8 depending on how you serve it.

Low Carb Tangy And Tender Beef Brisket - Slow Cooker

4 lb brisket, trimmed clean
1 can (6 oz) tomato puree
1 cup water
1 Tbsp apple cider vinegar
4 bay leaves
1/2 tsp dried thyme leaves, crushed
3 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper

Put the brisket in the slow cooker.

In a bowl, whisk together the remaining ingredients until well blended.

Pour the mixture over the meat, lifting the meat to make sure some gets underneath.

Set the slow cooker to LOW, cover and cook for 7 to 8 hours. During the cooking time, add more water if you need to.

A 4 lb brisket will serve 8 to 10, depending on the sides you serve with it. This tangy meat goes well with sauteed cabbage or other greens.

Low Carb Smoky Garlic Beef With Creamed Cauliflower - Slow Cooker

3 lbs cubed beef stew meat
1 Tbsp cooking oil
1 large onion, diced
3 garlic cloves, minced
2 cans (8 oz size) tomato sauce with roasted garlic
2 cans water (use empty tomato sauce cans)
3 Tbsp Worcestershire sauce
1 Tbsp smoked paprika
1 large head cauliflower
2 Tbsp butter
2 Tbsp cream cheese, softened
2 Tbsp sour cream

Put the beef in a hot skillet with the cooking oil and fry until beef cubes are browned nicely, then put beef in slow cooker.

Add the onion, garlic, tomato sauce, water, Worcestershire sauce, and smoked paprika, stir gently.
Set slow cooker heat to LOW, cover and cook for 6 to 7 hours.

About 20 minutes before ready to serve, prepare the creamed cauliflower. Trim and cut the cauliflower into small pieces and steam or boil in a large pot until cauliflower is fork tender; drain and set aside.

In same pot over low heat, add the butter and cream cheese and heat until both are melted, then add the sour cream to the pot and stir; remove from heat.

Add the cooked cauliflower to the pot and mash with a potato masher, making sure you incorporate the warmed cream cheese and sour cream mixture.

Serve a large spoonful of cauliflower on a plate with a spoonful of beef from slow cooker over the top.

Will serve 6.

Low Carb Corned Beef Casserole - Slow Cooker

1 jar (28 oz) good sauerkraut
1 corned beef brisket, about 2 lbs, with seasoning
6 slices Swiss cheese
1/2 cup Thousand Island dressing

Spoon sauerkraut into slow cooker.

Place brisket over the sauerkraut and sprinkle seasoning packet over.

Set slow cooker to LOW temperature, cover, and let cook for 8 to 9 hours.

Remove brisket to cutting board (leave sauerkraut in slow cooker), and slice brisket into very thin slices, then return slices, arranging them evenly over the sauerkraut.

Arrange the slices of Swiss cheese over the top of the brisket slices, then spread Thousand Island dressing evenly over the cheese.

Put cover back on slow cooker and let cook for 15 minutes more or until the cheese has melted.

Serve hot as is or spoon servings over toasted low-carb dark rye or pumpernickel bread.

Will serve 4 to 6.

Low Carb Radish Herbed Pot Roast - Slow Cooker

3 lbs beef chuck roast
kosher salt and black pepper to taste
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
3 garlic cloves, minced
3 cups rich beef broth
1 lb fresh radishes, trimmed and halved

Brown the chuck roast in a large skillet with a little cooking oil over medium-high heat. Brown all sides well.
Remove to a plate and salt and pepper generously.

Put the herbs, garlic, and beef broth in slow cooker, then set browned beef on top.

Set slow cooker to LOW, cover and cook for 4 hours.

After the 4 hours, add the prepared radishes to the slow cooker, arranging them around the roast beef.

Cover slow cooker and continue cooking on LOW for 2 hours or until beef is fork tender and radishes are softened. Radishes will be similar in taste and texture to small potatoes.

Will serve 6 to 8.

Low Carb Mock Pizza - Slow Cooker

1 1/2 lb ground beef or bulk Italian sausage
1 jar (15 oz) favorite no-sugar-added pizza sauce
3 cups fresh spinach, chopped
12 slices good pepperoni
1 cup sliced ripe or green olives
1 cup sliced fresh mushrooms
1 cup sliced onion
3 cups shredded Mozzarella cheese

Brown the ground meat first in a separate skillet, add the pizza sauce and stir to combine.

Put 1/2 of the meat-sauce into the slow cooker, followed by 1/2 the fresh spinach, 1/2 the pepperoni, 1/2 of the olives, 1/2 of the mushrooms, 1/2 the onion, and 1/2 the Mozzarella cheese.

Repeat the layers using up the remaining ingredients, ending with the Mozzarella cheese covering the top.

Put the slow cooker setting on LOW, cover, and cook for 5 to 6 hours.

Turn off the heat and let it sit for 15 minutes before cutting.

Will serve 6 to 8.

Low Carb Mock Meaty Mozzarella And Veggie Lasagna - Slow Cooker

1 lb Italian sausage or ground pork or ground beef (or a combination)
1 jar (14 oz) pizza sauce
1/2 Tbsp garlic flakes
2 Tbsp chopped fresh flat leaf parsley
1 zucchini, washed and coarse shredded
3 cups fresh spinach, chopped
2 cups small curd cottage cheese
3 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese

Put the meat in a skillet and brown, then add the pizza sauce, garlic flakes, and parsley into the browned meat and stir to combine.

Spray the bottom and sides of the slow cooker with non-stick cooking oil.

Put 1/2 of the meat sauce into the slow cooker and spread evenly.

Put 1/2 zucchini and 1/2 spinach evenly over the top.

Spread 1/2 of the cottage cheese evenly over the top.

Top with 1 cup of the Mozzarella cheese.

Spread the remaining meat sauce over the top, followed by the remaining zucchini, then spinach, then the cottage cheese.

Cover with remaining 2 cups of Mozzarella cheese, then sprinkle all the Parmesan cheese over the top.
Set the slow cooker temperature to LOW, cover and cook for 4 to 5 hours.

Turn off heat, uncover, and let sit for 10 minutes before cutting to serve.

Will serve 6 to 8.

Low Carb Herbed Italian Beef Roast - Slow Cooker

3 1/2 to 4 lb beef rump or chuck roast
1 can (8 oz) tomato sauce
2 1/2 cups water
1 tsp dried garlic flakes
1 tsp dried basil flakes
1 tsp dried oregano flakes
1/2 tsp Worcestershire sauce
1/4 tsp coarse ground black pepper
1 pkt Italian salad dressing dry mix

Set the beef roast in your slow cooker.

In a bowl, whisk together all the remaining ingredients until well blended.

Pour some of the mixture over beef in slow cooker, then turn beef over and pour the rest of mixture over the beef in the slow cooker.

Set your slow cooker to LOW, cover and let cook for 6 to 7 hours or until beef roast is fork tender.

Remove and serve hot with assorted greens for a full low-carb meal.

Will serve 6 to 8.