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Instant Pot Beef, Cabbage and Rice

I used my Instant pot but you can also throw it in a Crockpot as well!

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Ingredients

    • 1 lb 93% lean ground beef

 

    • 200g chopped onion

 

    • 1 clove garlic, minced

 

    • 1 T. marjoram

 

    • salt and pepper to taste

 

    • 8 oz can tomato sauce

 

    • 1/2 t. paprika

 

    • 1 cup less sodium beef broth

 

    • 30g raisins

 

    • 9 cups chopped cabbage

 

    • 1 Serving Brown Rice

 

Directions

 

    • Saute’ ground beef, onion, garlic and all seasoning until meat is browned. 

 

    • Add the remaining ingredients, put the lid on and cook on high pressure for 15 minutes and then quick release. 

 

    • Add cabbage and cook for another 3 minutes on high pressure then quick release.

 

    • Pour over rice- I made a big batch of rice and portioned out one serving.

 

Makes 4 servings.

Macros per serving: 28P 26C 8.5F

 

 

 

Chicken Bacon Ranch Casserole!

Juli from PaleOMG always has delcious recipes. If you havent noticed, Katy and I get a lot of our stuff from her website including this one. Since she is paleo, her recipes are pretty high fat but with a couple modifications, you can bring down the fat content and it’s still just as good. In the receipe I’m about to share with you, I used a little less bacon than her recipe called for and instead of 3 whole eggs, I subbed egg whites. Here’s what you’ll need,

    • 1 medium spaghetti squash( I used 700 grams)
    • 4 slices of bacon, cubed( I used Applegate Farms)
    • 2.5 oz  red bell pepper, diced
    • 2.5 oz yellow bell pepper, diced
    • 3 oz yellow onion, minced
    • 2 garlic cloves, minced
    • 1 pound ground chicken
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup Bolthouse Farms ranch
    • 92 grams of egg whites

Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8×8 glass baking dish.

    1. While the spaghetti squash cooks, place a large saute pan over medium heat, add bacon, and cook until crispy, about 10 minutes. Remove and set aside. You’ll want to leave behind about 2 tablespoons worth of bacon fat to feel free to remove any excess once bacon has cooked. Add peppers, onion and garlic cloves and cook for about 10 minutes, until onion is translucent.
    1. To the pan with the peppers and onion, add the ground chicken along with the garlic powder, salt, black pepper, and cayenne pepper. Use a spoon to break apart the chicken and cook until no pink remains, about 10 minutes.
    1. Use a fork to scrape out the spaghetti squash strings and place in the pan with the chicken mixture and ranch and mix well.  Add to greased 13 x 9 baking dish, pour eggs whites ovder top, then sprinkle the crispy bacon on top.
    1. Place in the oven to bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.

I broke it down to macros per OZ so depending on how hungry I am, I can weigh out more or less. Last night for dinner I ate 7, 1 oz servings and the total macros for that were

12.7 carbs

10.2 fat

21.5 protein

This is one of my new favorites! Tons of flavor, easy to make and now I have lunch for the rest of the week :) Enjoy!

With love,

Mallory

Heres that link I talked about earlier in the post! It makes breaking down the macros for each serving easy peezy!

http://www.malzisfit.com/how-to-measure-a-serving-of-a-recipe-in-myfitnesspal-for-iifym/

Oktoberfest brats and roasted veggies

I found an Oktoberfest recipe online this last weekend and wanted to give it a try(it’s safe to say I’m excited for fall!) The original recipe has you boiling the brats in beer and coating the veggies in brown sugar for roasting but I omitted those things and it was still just as good.

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For one serving:

– dice up 4 oz of fingerling golden potatoes

– 4 oz of baby carrots

– 4 oz of Brussels sprouts

 throw all in a bowl. In a separate dish, mix 1/4 cup of apple cider vinegar and 4 TBL of mustard, then pour over veggies and stir to coat evenly.

Lay all veggies out on a sheet pan, sprinkle with salt and pepper.

Pierce chicken sausages with a knife and lay on top of veggies.

Bake at 425 for 45-50 minutes, tossing once halfway through and flipping sausages.

Remove and serve warm! Scroll to see the finished dish and total macros per serving.

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