Deconstructed Egg Roll – Must Make!
Don’t judge all of my food based on my pictures. I’m still learning. lol But, you need to make this tonight! Or, at least, this week. It’s so good and such a perfect weeknight meal. Works great as leftovers for lunch as well.
Michael sent me this email with a bunch of different Keto recipes attached. Most of them were meh. But, I saw this one and I was intrigued, mainly because it was super easy and quick – and healthy!! Requires no weekend prep, which is so nice, because much of my Sundays are spent prepping our food for the week.
Bonus, my kids gobble this up!! This dish is at my finger tips if I’m in a pinch (or if I’m not) for dinner or lunch on the weekends.
First things first. If you have not tried Coconut Aminos you MUST!!!! Ladies, especially, throw the soy sauce away! Replace it with this. Soy is no good. Honestly, this tastes sooooo good with sushi and is a direct substitute for soy sauce. I LOVE this stuff! You don’t have to get this brand (although it’s good). I’ve tried others that are also good. I get this at Whole Foods, but I’ve also picked it up at Noah’s Natural Foods.
As long as you have a bag of coleslaw in your fridge and 1 pound of ground beef (grass fed preferred) in your freezer, you are on your way to making this dish! Easy peasy.
You are going to finish this dish with Sesame oil, so use a good one, if you can. I love this brand.
One last note I would make to this recipe is that you must use the required amount of garlic and ginger, especially. There’s a real lack of flavour if you chince on these two ingredients.
Let’s get to it!
What you need to do:
1 tablespoon olive oil
4 cloves of minced garlic
3 tablespoons minced ginger (or 3/4 teaspoon ground ginger)
1 lb Ground Beef (Grass fed preferred)
1 teaspoon salt
1/4 teaspoon pepper
1 lb shredded coleslaw mix
1/4 cup coconut aminos
2 teaspoons sesame oil
1/4 cup green onions (optional)
Heat oil over medium high heat. Add garlic and ginger and saute until fragrant.
Add beef. Season with S&P. Cook until browned – 7/10 minutes.
Reduce heat to medium/low. Add coleslaw and coconut aminos. Cover and cook for 5 minutes.
Remove from the heat and stir in toasted sesame oil.
Enjoy!!
Source: https://(https://www.wholesomeyum.com/recipes/low-carb-crack-slaw-egg-roll-in-a-bowl-recipe/)
Mexican Chili
I made this dish for a Halloween pot luck at work last week. It was a hit! It wasn’t too labor intensive and the sides to serve with it are pretty much a must! They round this chili out nicely.
Now imagine this chili with tortilla chips crushed over top. My picture taking is a work in progress…
Here’s what you need to do:
Mexican Chili
4 lbs ground beef
1 medium onion, finely diced
4 garlic cloves, minced (I used only 3 because they were large)
2 8oz cans of tomato sauce
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground oregano (I only had dried and it worked just fine)
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup masa harina (corn flour, found in the Mexican or International section of your grocery store)
2 19 oz cans red kidney beans, drained and rinced
2 19 oz cans pinto beans, drained and rinced
Toppings:
Shredded cheese
Tortilla Chips
Lime wedges
In a dutch oven, or heavy bottomed pot, over medium heat, add olive oil and cook onions until translucent. Add ground beef and garlic and cook until the meat has browned. Pour in the tomato sauce, chili powder, cumin, oregano, salt, and cayenne. Stir well and reduce heat to simmer for 1 hour.
Drain the beans and rince well. Set aside. Measure the masa harina into a bowl and add 1 cup of water. Stir to combine. Add the corn flour mixture into the chili and allow it to simmer for about 10 minutes. At this point, add water, 1/2 cup at a time, if you find your chili is too thick. Add in your beans and warm through.
To serve, plate the chili and squeeze a lime wedge over the chili. Top with cheese and crushed tortilla chips.
Enjoy!
(Source: Adapted from Simple, Perfect Chili)
The Mighty Meatball
I haven’t blogged much lately. After my year on leave after losing my baby boy, I had the summer with my daughter to spend how we wanted. She was out of preschool and I had finally felt like I could enjoy my time with her. On July 4th, 2015, we threw the best memorial birthday bash we possibly could for my angel baby boy, David. He would have been proud. I know his sister was. That day was healing for me. A bright light on what could have been a very dark day.
Since then, I have returned to work as a teacher. Crazy early mornings, long days, short nights, and it’s a good thing. Because of the very little time I have in the evenings, being organized for my week ahead is a must. I came across this meatball recipe from one of my favorite bloggers and Food Network chef, Ree Drummond. The best part about making these meatballs is the variety you get from them: Sweet ‘n Sour Meatballs, BBQ Meatballs, Swedish Meatballs, Spaghetti & Meatballs…. It’s practically endless!
I followed this recipe to a T and, as usual, Ree didn’t disappoint. They’re great! I’m so glad I have them as a go-to in my freezer!!
Here’s what you need to do:
The Mighty Meatball
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon each salt & pepper
1/2 teaspoon red pepper flakes (optional)
4 large eggs
2 tablespoons olive oil
Combine all of the ingredients in a bowl, except the olive oil. Using your hands, combine the ingredients until well blended. If you have one handy, use a scoop to help shape each meatball. Otherwise, use a tablespoon. Roll each meatball into uniform balls. Place on parchment paper, and flash freeze for 10-15 minutes prior to cooking, so that they are less likely to fall apart.
To brown, heat a skillet over medium-high heat, with 2 tablespoons of olive oil (that is all you will need to cook the whole batch). Make sure to brown the meatballs in batches, so as not to overcrowd the pan. You don’t want the meatballs to touch. Brown on all sides, about 5-10 minutes. Remove onto a paper towel lined plate to drain off the excess oil.
To freeze, place the cooked and cooled meatballs on a baking sheet, lined with parchment, in a single layer, into the freezer, and allow the meatballs to freeze slightly. Then, transfer into a freezer bag and store. For my family, I only needed 20 per bag, which actually ended up being too many for 3 people. 15 per bag would be plenty for a family of 3. 🙂
Enjoy!
(Source: Ree Drummond’s All-Purpose Meatballs)
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