Entrees

Beef and Broccoli Stir Fry

  (All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

We absolutely love Chinese food. BUT, it can be so fattening and many times you don’t know what ingredients are being used when it is prepared. Also, since I am gluten free, I cannot eat many of the Chinese dishes that are available in the traditional Chinese restaurants these days. Needless to say, eating out a Chinese restaurant for me can be quite challenging! When I came across this recipe for Beef and Broccoli Stir Fry I was so excited! I have made some modifications to my liking, but it is so delicious! We just love this! I served it over cauliflower rice for myself and Jasmine rice for the boys.

Ingredients:

  • 1 1/2 lbs thin angus cut beef round steak, sliced into thin strips
  • 3 tbsp fish sauce
  • 1/4 cup beef stock
  • 1 tbsp sesame oil 
  • 1-2 tsp fresh ginger, grated
  • 4-5 cloves garlic, minced
  • 6 oz mushrooms, thinly sliced
  • 1 lb broccoli florets
  • 3 tbsp olive oil or vegetable oil

Directions:

  1. Slice the angus steak into 1/4 inch thin strips.
  2. In a large mixing bowl, combine the fish sauce, beef stock, sesame oil, ginger, and garlic.
  3. Add the steak to the bowl and mix until all pieces are coated. Set aside. Let marinate for an hour. I would even go longer if you have the time to do so to give the meat extra flavor.
  4. While the meat is marinating, clean and trim the broccoli and slice the mushrooms so that they are ready to go.
  5. Heat a wok (or large skillet) over high heat. Add the oil to the pan.
  6. Once the pan is hot, add the broccoli, coating it in the oil and stir frying for 2-3 minutes.
  7. Remove the beef from the marinade and add to the hot pan. Stir fry 2-3 minutes.
  8. Pour the sauce in the pan and add the mushrooms.
  9. Continue stir frying the mixture over high heat until the meat is cooked through and the sauce has reduced and thickened.
  10. Serve the mixture over rice or cauliflower rice and enjoy! This is absolutely so delicious and it is sure to be a new favorite on your menu rotation!

This recipe has been adapted from Peace Love and Low Carb.

Beef and Broccoli Stir Fry

  (All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

We absolutely love Chinese food. BUT, it can be so fattening and many times you don’t know what ingredients are being used when it is prepared. Also, since I am gluten free, I cannot eat many of the Chinese dishes that are available in the traditional Chinese restaurants these days. Needless to say, eating out a Chinese restaurant for me can be quite challenging! When I came across this recipe for Beef and Broccoli Stir Fry I was so excited! I have made some modifications to my liking, but it is so delicious! We just love this! I served it over cauliflower rice for myself and Jasmine rice for the boys.

Ingredients:

  • 1 1/2 lbs thin angus cut beef round steak, sliced into thin strips
  • 3 tbsp fish sauce
  • 1/4 cup beef stock
  • 1 tbsp sesame oil 
  • 1-2 tsp fresh ginger, grated
  • 4-5 cloves garlic, minced
  • 6 oz mushrooms, thinly sliced
  • 1 lb broccoli florets
  • 3 tbsp olive oil or vegetable oil

Directions:

  1. Slice the angus steak into 1/4 inch thin strips.
  2. In a large mixing bowl, combine the fish sauce, beef stock, sesame oil, ginger, and garlic.
  3. Add the steak to the bowl and mix until all pieces are coated. Set aside. Let marinate for an hour. I would even go longer if you have the time to do so to give the meat extra flavor.
  4. While the meat is marinating, clean and trim the broccoli and slice the mushrooms so that they are ready to go.
  5. Heat a wok (or large skillet) over high heat. Add the oil to the pan.
  6. Once the pan is hot, add the broccoli, coating it in the oil and stir frying for 2-3 minutes.
  7. Remove the beef from the marinade and add to the hot pan. Stir fry 2-3 minutes.
  8. Pour the sauce in the pan and add the mushrooms.
  9. Continue stir frying the mixture over high heat until the meat is cooked through and the sauce has reduced and thickened.
  10. Serve the mixture over rice or cauliflower rice and enjoy! This is absolutely so delicious and it is sure to be a new favorite on your menu rotation!

This recipe has been adapted from Peace Love and Low Carb.

Slow Cooker Meatloaf

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

Today’s recipe is for Slow Cooker Meat Loaf. Yep, you read that right Meat Loaf! Now I know that you may be skeptical of cooking meat Loaf in a Slow Cooker. I know that I was at first. But let me tell you, it is the Best Meat Loaf that I have ever had and is so moist! My guys must think so too because they devoured the entire thing! I really think that you will love it and that it will be a staple in your menu rotation!

INGREDIENTS:

1 1/2-2 lbs. Ground Turkey (You could use ground beef as well, but I like how moist the Ground Turkey is.)

2/3 Cup Bread Crumbs (I used Gluten Free because of My Food Allergy issues- my boys did not even know the difference)

2 Eggs

1 Tsp Salt

1 Tsp Ground Onion

1 Tsp Garlic Powder

1/2 Tsp Pepper

1 Lb. Tri-Color Baby Potatoes Cut Into Quarters

1 Lb. Baby Carrots Cut into Halves

DIRECTIONS:

Take the first 7 Ingredients and gently mix together. Form into a loaf and place in the middle of the slow cooker. Take the Quartered Potatoes and Baby Carrots and place around the outside edge of the meatloaf. Cook on low for around 5-6 hours.

About 30 minutes before taking off heat, mix together the glaze for the top of the meatloaf. Take 1/4 Cup Ketchup, 3 Tbsp. Brown Sugar, and a Dash of Mustard. Mix together and place all over the top of the meatloaf. Cook for an additional 30 minutes just until the glaze is nice and set.

Slow Cooker Meatball Subs

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

The school year is quickly approaching and I can hardly believe that it is time for the kiddos to head back to school! My boys start this Wednesday and I am finishing up last-minute details.

With the kids back in school I know that many of us will be searching for both easy and quick meals to get on the table without spending a lot of time in the kitchen. One of the ways that you can prepare a delicious meal that your entire family will love is to utilize your Slow Cooker. I use mine at least 2 times a week and it really is a life-saver. I thought that it would be fun to start a series here on the blog called “Saving Your Sanity With Your Slow Cooker”. The recipes that I will be sharing are ones that I prepare for my family on a regular basis so they have been tested and approved! You can my post of 10 Slow Cooker Pantry Essential items that I like to keep on hand HERE.

The first recipe that I will be sharing in the series is for Slow Cooker Meatball Subs. This recipe is not only great for a quick dinner, but also perfect for Football season when you are looking to feed a crowd. I like to stock my freezer up on Frozen Meatballs when they go on sale BOGO so that I can always have the ingredients for this recipe on-hand.

SLOW COOKER MEATBALL SUBS

1 bag of your favorite frozen meatballs

1 jar of your favorite Pasta Sauce

Grated Parmesan Cheese for Topping

Directions:

Place the Meatballs and jar of pasta sauce in your slow cooker. Cook on Low for around 4 hours. Serve on Hoagie Rolls and sprinkle the top with Parmesan Cheese. I like to serve with Broccoli or a Salad.

This recipe is SO easy yet SO delicious! Enjoy!!

Baked Blueberry Oatmeal

(All posts may contain affiliate links and/or sponsored content. Please see my disclosure policy)

One of my husband’s favorite breakfast foods is oatmeal. I recently came across several recipes for Baked Blueberry Oatmeal and decided to give it a whirl on my own. All I can say is–this is absolutely delicious! My husband kept raving about how yummy this was! Not only is this recipe delicious, but it is also very frugal and super easy to make. You could substitute any fruit for this and I think that it would be delicious! I also love the fact this recipe does not use oil but rather applesauce!

If you love this recipe don’t forget to PIN it!

INGREDIENTS:

4 tablespoons of melted butter

1/2 cup brown sugar

2 eggs

1 cup of applesauce (I used the cinnamon variety and it was delish!)

3 cups of quick oats

1 1/2 cups milk

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of cinnamon

1 cup of frozen blueberries (I used an entire 10oz. bag)

 

DIRECTIONS:

Mix together the melted butter, brown sugar, applesauce, eggs and milk in a bowl.

In a separate bowl add the oats, baking powder, salt and cinnamon.

Combine the wet mixture with the Oats mixture and add in the frozen blueberries.

Place in a greased baking dish (around 9×9 size)

Bake in a 350 degree oven for 35 minutes.

Serve and Enjoy!

*I love this recipe because you may actually prepare it the night before and place in the refrigerator until the next morning to bake. If you do this add a few extra minutes to the baking time.

Easy Breakfast Pizza

 (All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

Do you ever have those nights when you want Breakfast for dinner? Every once in awhile it is fun to switch things up! I came up with the Breakfast Pizza recipe last month and my family just loves it! This is also a great recipe to take for Brunches. Not only is is yummy, but super easy!

If you love this recipe, don’t forget to PIN IT!

Breakfast Pizza

Ingredients:

1 roll of Breakfast Sausage. I used Turkey Sausage but any kind will do. You could even use Bacon here if you prefer.

6-7 Eggs

1 8oz. Bag of Shredded Monterrey Jack or Cheddar Cheese

1 can of Pizza Crust

1 Block of Cream Cheese

 

Directions:

Pre-bake the Pizza Crust in a 350 degree oven for about 5 minutes.

Brown Sausage in a skillet. Place the block of Cream cheese with the Sausage and let it melt together. Season with salt and pepper for taste.

Spread the Cream Cheese Sausage Mixture over the Pizza Crust. This will be your “Sauce” for the Pizza.

Scramble your eggs in a non-stick skillet then place on top of the Sausage Cream Cheese mixture.

Place Cheese on top of the Scrambled Eggs and Sausage Cream Cheese mixture.

Bake in a 350 degree oven until Crust is golden and cheese is melted.

Enjoy! :D

Options: You could really add whatever toppings that you like to this pizza. I was thinking that maybe shredded hashbrowns or Green peppers/onions would also be tasty additions.

Easy Garlic Parmesan Chicken

(All posts may contain affiliate links and/or sponsored content. Please see my disclosure policy)

I haven’t posted this recipe in awhile, but it is one of our favorites and is what is for dinner tonight!

If you are searching for ways to incorporate more veggies into your diet, here’s a great and yummy recipe to try! My family always gobbles it up! In fact, the next time that I make this dish I am going to double it! Garlic Parmesan Chicken is so easy and full of flavor. My husband told me that this dish tasted like something you would get at a restaurant! The spinach and garlic with the chicken and parmesan just all go together so beautifully!

If you love this recipe, please don’t forget to PIN it HERE!

GARLIC PARMESAN CHICKEN

INGREDIENTS:

3 Tablespoons of butter

6 Cloves of Minced Garlic

2- 3 Chicken Breasts Chopped into Bite Size pieces

Sea Salt

1/4-1/2 Cup Parmesan Cheese or more to your liking

2 Cups Fresh Spinach (I actually used the entire bag and it wilted down a lot)

DIRECTIONS:

Sautee the Garlic in the butter just until golden.

Add the Chicken Breast pieces and a pinch of salt and cook until no longer pink.

Add the parmesan cheese and let it melt through the chicken mixutre.

Now add the spinach and let it wilt through.

Serve over pasta or Zucchini noodles. I served it over Zucchini noodles (made from my Veggeti) and it was absolutely divine!

Recipe adapted from Simply Healthy Home

Slow Cooker Chicken Tortilla Soup #SundaySupper

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)


This soup is always a hit whether you are cooking for a few people or a crowd! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!

Slow Cooker Chicken Tortilla Soup

Ingredients:

3 large frozen chicken breasts

1 16 oz jar of your favorite salsa

1 large carton of chicken broth

1 15-oz can of corn

1 15oz. can of black beans

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. garlic powder

dash of salt/pepper

Directions:

Place the Chicken Breasts on the bottom of the slow cooker.

Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.

In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker.

Squeeze the juice of half a lime over the mixture.

Cook on on low for 6-8 hours.

Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes.

Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc….

Enjoy!