Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

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Salad & pan seared okra

Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads! salad-with-okra

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Meatballs ‘with a twist’

1 pound ground beef
1 pound mild pork sausage
2 eggs
1 cup chopped onion
1/4 cup flour or almond meal (optional)

Mix all ingredients together. These meatballs can be fried on the stovetop or baked in the oven at 350.
We like to add the meatballs to a sweet & sour sauce made with grape jelly, chili sauce, and a splash of lemon juice. Add sauce and cooked meatballs to crockpot for an easy make and take.

Or if you prefer a more southern style meatball and gravy, here’s a gravy recipe: Remove fried meatballs, add 1-2 tbs flour to your pan drippings and mix while on medium heat. Add 1 cup cold milk and continue stirring until desired consistency. The gravy will thicken as it warms.

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Eggplant Salad

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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Eggplant Parmigiana

1 lb ground beef
1 lb eggplant, wash, and cut lengthwise
NOTE (if using Black Beauty eggplant, you’ll want to peel it also. We do not peel Ichaban Eggplant.)
1 egg, beaten
1/4 cup flour
2 TBS oil
1 cup spaghetti sauce
1 1/2 cup cheese

Preheat oven to 350.

Dip sliced eggplant into egg, then flour. Fry eggplant in hot oil until golden brown. Add additional oil if needed. Place fried eggplant slices in a baking dish. Sprinkle with cheese. Add a layer of sauce and meat. Continue alternating layers and end with cheese on top. Bake for 30 minutes or until cheese has melted and it’s heated through. Salt and pepper to taste.

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Country Style Cubed Steak

1 lb cube steak
1/2 tsp salt, 1/8 tsp pepper
3 tbs oil
1 tbs brown sugar
1/2 tsp dry mustard
1/4 cup water
2 tbs worcestershire sauce
1/4 cup flour
1 medium onion, chopped
1 green pepper, cut into strips
1/2 cup ketchup
2 tbs vinegar

Coat meat with mixture of flour, salt, and pepper. Brown meat in oil with the onion and green pepper strips. Stir in brown sugar, mustard, ketchup, water, vinegar, and worcestershire sauce. Cover and simmer 15 minutes or until steak is tender.

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Beef Jerky

2 lbs london broil, sirloin steak, or flank steak (trimmed of all fat)
1/2 cup apple juice
2 TBS kosher salt
1 1/2 tsp garlic powder
1 tsp black pepper
1 TBS red pepper flakes
1 tsp ground allspice
1 tsp ground coriander
1 tsp lime juice

Slice the meat, across the grain, into thin strips. Combine all of the marinade ingredients into a large bowl or bag. Add the strips of meat, toss to coat, then refrigerate for 8 hours.

Cook meat in dehydrator according to dehydrator instructions. Store in airtight container.

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Bone Broth (beef or chicken)

4 lbs beef bones or chicken backs and feet
water (filtered)
1 tbs Himalayan salt
1 tbs apple cider vinegar
onions, mushrooms, parsley, thyme optional

Place bones in a pressure cooker. Cover the bones with filtered water and add the salt and vinegar. Lock the lid in place and cook for 1 hour. Strain out the bones and particles.

If you do not have a pressure cooker, you can cook the mixture on low for 24 hours in a slow cooking crock pot.

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