Whole30 Beef and Broccoli...mm

MMMMM

whole30recipesBeef and Broccoli! Good morning/afternoon and Happy Friday from the @omgheeinterns! This recipe is very simple, quick, and satisfying. Try it out and let us know what you think! 
Ingredients 
2lbs of Beef sirloin tip for stir fry
2 tbsp of ghee 
2 tbs Garlic seasoning 
1 head of broccoli 
1 onion 
1 shallot 
3 cloves of garlic
1/2 a cup of coconut aminos
1/4 tstp of chopped ginger

Prep time 30 minutes
Cook time 20-25 minutes

Prepare beef for stir fry and vegetables before and have ready to go, marinate the beef in the coconut aminos and garlic for 30 minutes. If you have a wok break it out and put it to good use! 
1. Chopped Onion and shallot in pan with 1 tbsp of ghee med-hi heat for 2-3 minutes
2. Throw the beef in the pan cook for 5-8 minutes till theres no more red visible on the beef
3. Put everything in the pan on the side in a bowl 
4. Next get the broccoli in the pan with 1 tbsp of ghee, raise the heat a little and keep the broccoli moving in the pan. Cook for 5 min 
5. Lower heat back to med-hi put beef, onion, shallot back in pan with the broccoli and cook for another 5-10 minutes. I usually gauge on the broccoli softness. 
6. Plate and ENJOY! 

Ireland Review: GOBBLED IT UP! EVERYONE... sometimes I will make rice the long way and sometimes I will use Trader Joes Rice Medley, quick and EZ

Garlic Herb Cheese Bombs....are the bomb

Garlic Herb Cheese Bombs Recipe

Makes 20 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
Recipe Source: Love Bakes Good Cakes

Ingredients:

2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt

Method:

Preheat oven to 400°F.

Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.

While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.

Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.

EZ Chicken Pesto Bake

{Easy Dinner Recipe} Italian Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Instructions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta. Enjoy!

Salsa Chicken Casserole - New Twist

salsa chicken casserole

 

Save Print

Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Total Cost: $8.58

Cost Per Serving: $1.43

Serves: 6

Ingredients

• 1 cup uncooked rice $0.33
• 1 cup frozen corn kernels (thawed) $0.52
• 1 (15 oz.) can black beans $1.39
• 1 (16 oz.) jar salsa $1.99
• 1 cup chicken broth $0.15
• ½ Tbsp chili powder $0.10
• ½ tsp oregano $0.03
• 2 large (1.5 lbs.) chicken breasts $2.99
• 1 cup shredded cheddar cheese $0.94
• 2 whole green onions, sliced $0.17

Instructions

1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
2. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

Notes

If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they’re both thawed before hand.

One Pan Mexiacan Quinoa

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Make Sausage Risotto with Spinach & Tomato

 

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Quinoa Fried Rice

Quinoa Fried Rice

 

Author: Nicole-Cooking for Keeps

Serves: 4 or 6-8 side portions

INGREDIENTS

• 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 1 ½ cups water or low-sodium chicken stock
• ¼ small onion, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• ½ teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• ½ cup frozen peas, thawed
• Sauce:
• 1 ½ tablespoons teriyaki sauce
• 2 ½ tablespoons soy sauce
• ¾ teaspoon sesame oil

INSTRUCTIONS

1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
4. Cool and store in the fridge, preferably overnight.
5. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
6. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Chicken Broccoli Casserole- New twist

Healthy Cheesy Chicken Broccoli Rice Casserole

This cheesy chicken broccoli rice casserole recipe is a healthy version of the classic with NO cream of anything soup. Comfort food you can feel good about!

YIELD: 1 2-quart casserole, Serves 6

 

PREP TIME: 30 minutes

 

COOK TIME: 25 minutes

 

TOTAL TIME: 1 hour, 5 minutes

Ingredients:

• 1 3/4 cups low sodium chicken broth
• 2 cups instant brown rice
• 1 pound broccoli florets, chopped into bite-sized pieces
• 1 teaspoon extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon garlic powder, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons flour
• 2 cups milk, divided (I used skim)
• 3 tablespoons Dijon mustard
• 1/3 cup non-fat plain Greek yogurt
• 1 1/2 cups reduced-fat shredded cheddar cheese, divided (about 6 ounces)

Directions:

1. Place rack in center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
2. Bring chicken broth to a boil in a large pot, then add rice. Return to boil, add broccoli to the top of the pot, then cover, reduce heat to low, and let cook 5 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
3. Meanwhile, heat extra virgin olive oil in Dutch oven or large deep pot over medium-high heat. Add chicken, season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate and set aside. Being careful not to burn yourself, wipe the pot clean with a paper towel.
4. Reduce heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add remaining 11/2 cups milk. Cook mixture, stirring constantly until thickened, 7-10 minutes. Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
5. Add the rice and broccoli mixture and the reserved chicken to with cheese sauce, stirring gently to coat. Spoon the mixture the prepared dish and top with remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.

This dish is easily customizable to your tastes and the season. Feel free to swap the rice for prepared farro, quinoa, or another whole grain (adjust the quantity and cooking time accordingly), the chicken for white beans, or the broccoli for any sautéed vegetable of your choice. The entire dish can be prepared up to the point of baking two days in advance. Let dish stand at room temperature for 30 minutes, then bake as directed.

IRELAND REVIEW: WE ALL LOVED THIS