Spaghetti Squash with Meat Sauce

Spaghetti Squash with Meat Sauce

by | Sep 7, 2014 | Entrees, Food & Recipes

Serves 4

Spaghetti Squash with Meat Sauce
 
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Recipe type: Entree
Ingredients
  • 1 medium spaghetti squash
  • 1 pound lean ground beef (or turkey)
  • 1 medium onion, chopped
  • 1 cup mushrooms, sliced
  • 1 (16-ounce) can tomato puree
  • 1 teaspoon ground fennel
  • 2 garlic cloves, crushed
Instructions
  1. Preheat the oven to 350°F.
  2. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.
  3. Place the cut side down on a baking sheet and bake for 30 minutes.
  4. When the squash is cooked, use a fork to remove the flesh inside that forms spaghetti-like strands.
  5. While the squash is cooking, mix the beef, onion and mushrooms together in a skillet and cook over medium heat.
  6. Add the tomato puree, fennel, and garlic; mix well.
  7. Toss the spaghetti strands with the sauce.

*Note: Remember to include ingredients when calculating daily intake allowances.

Variation: Make your own Simple Tomato Sauce! You can also leave out the meat in the sauce and serve with Tasty Turkey Meatballs or Fragrant Fat Flush Meatballs.

Beef Stroganoff

Beef Stroganoff

by | Aug 24, 2014 | Entrees, Food & Recipes

Serves 4

Beef Stroganoff
 
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Recipe type: Entree
Ingredients
  • 3 cups button mushrooms, sliced
  • 1 cup shitake mushrooms, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons, plus 14 ounces no-salt-added beef broth
  • 1 pound flank steak, thinly sliced
  • 2 tablespoons Zippy Ketchup
  • ½ teaspoon garlic powder
  • Tofu Sour Cream (recipe below)
  • 1 medium spaghetti squash, cooked
Instructions
  1. In a large skillet over medium heat, saute all the mushrooms with the onion, garlic cloves and 2 tablespoons of broth for 8 minutes or until the onions are soft.
  2. Remove the mushroom-onion mixture from the skillet and set aside.
  3. Lightly brown the flank steak in a skillet for about 5 minutes.
  4. Add the remaining broth, ketchup and garlic powder; cover and let simmer for 10 minutes.
  5. Return the mushroom-onion mixture to the skillet; add the Tofu Sour Cream and mix well.
  6. Bring to a boil and cook for about 1 minute.
  7. Serve over cooked spaghetti squash.

Make your own no-salt-added Beef Broth using our recipe!

Variation: Try serving over Mashed Cauliflower instead of spaghetti squash.

*Note: Remember to include ingredients when calculating daily intake allowances.

Tofu Sour Cream

Ingredients

1 (12-ounce) block silken, firm tofu
Juice of 1 lemon
1 teaspoon apple cider vinegar
12 black olives

Place all ingredients in a blender and blend until smooth.

 

Fragrant Fat Flush Meatballs

Fragrant Fat Flush Meatballs

by | Aug 15, 2014 | Entrees, Food & Recipes

Serves 4

Fragrant Fat Flush Meatballs
 
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Recipe type: Entree
Ingredients
  • 1 pound lean ground beef
  • ½ cup cauliflower, diced
  • 1½ cups purified water
  • ⅓ cup onion, chopped
  • 1 garlic clove, minced
  • 1 (15-ounce) can no-salt-added tomato sauce
  • ½ teaspoon ground fennel
  • ¼ teaspoon Stevia
Instructions
  1. Preheat the oven to 350°F.
  2. Mix beef, cauliflower, ½ cup water, onion and garlic together.
  3. Shape into meatballs and place into a baking dish.
  4. In a separate bowl, combine tomato sauce, 1 cup water, fennel, and Stevia.
  5. Pour the tomato mixture over the meatballs.
  6. Cover and bake for 45 minutes.
  7. Remove the cover and bake for an additional 10-15 minutes, or until cooked through.

Make delicious, homemade Tomato Sauce!

*Note: Remember to include ingredients when calculating daily intake allowance.

Superbly Spiced Burgers

Superbly Spiced Burgers

by | Aug 6, 2014 | Entrees, Food & Recipes

Makes 4 burgers

Superbly Spiced Burgers
 
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Recipe type: Entree
Ingredients
  • 1½ pounds lean ground beef
  • 1 tablespoon dried mustard
  • 2 garlic cloves, minced
  • 1 teaspoon cayenne
  • 1 tablespoon fresh cilantro, chopped
Instructions
  1. Preheat the broiler.
  2. Combine all ingredients and shape into 4 patties.
  3. Broil on a nonstick pan until cooked through.

*Note: Remember to include ingredients when calculating daily intake allowances.

Stuffed Cabbage

Stuffed Cabbage

by | Aug 3, 2014 | Entrees, Food & Recipes

Serves 2

Stuffed Cabbage
 
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Recipe type: Entree
Ingredients
  • 8 large cabbage leaves, washed
  • ¼ cup leak, finely chopped
  • 1 teaspoon fresh ginger, grated, or 1 pinch of dried ginger
  • ½ pound ground lean beef
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 2 cups no-salt-added beef broth
  • 8 toothpicks
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. In a large pot, cook the cabbage leaves in boiling water until soft enough to be used as wrapping.
  2. Gently remove the cabbage from the hot water with a slotted spoon, refresh in cold water, and pat dry.
  3. In a medium skillet, saute the leek, ginger, beef, and garlic until the beef is cooked through.
  4. Add the egg to the meat and mix thoroughly to form the filling.
  5. Spoon the filling onto each cabbage leaf; fold and roll the leave over the filling tightly and secure with a toothpick.
  6. Arrange the cabbage rolls in the skillet; pour in the broth and let simmer for 20 minutes.
  7. Sprinkle with parsley and serve.

Make your own no-salt-added Beef Broth using our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

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