Slow Cooker Steakhouse Stew

Every week I plan my menu.
Every week I buy food for my menu.
Every week I intend to cook.
Every week... I don't cook it all.

I have such high expectations on Sat or Sun when I do my plan. Then during the week, work gets crazy and I leave "too late to cook". The reality is it isn't "too" late, I'm just that lazy.

So this week...I decided I was going to do the typical planning, shopping, etc. THEN I'd cook them all.

Today I cooked the following

1. Chicken Adobo
2. Creamy Garlic Steak Bites with Mushrooms and
3. Slow Cooker Steakhouse Soup

All three are super easy. The Slow Cooker Steakhouse Soup is what's for dinner tonight. I totally missed it was slow cooker and so it's going low and slow on the stove instead. I'm sure it'll be fine.

Stay tuned and I'll be adding each recipe as I have them.

In the meantime, the Steakhouse Soup... I made a couple modifications. Shocking, I know. I added a can of black beans and I had about 1/2 cup frozen corn left, so I tossed that in.

Slow Cooker Steakhouse Soup
Recipe from Taste of Home

Photo from Taste of Home

Serves 10

1 carton (32 ounces) beef broth
1-1/2 pounds red potatoes, cubed
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 ounces) frozen vegetables of your choice, thawed
2 c water
1 medium onion, chopped
1 c steak sauce
2 T minced fresh parsley or 2 teaspoons dried parsley flakes
1 T chili powder
1 tsp ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients in a 5- or 6-qt. slow cooker.  Cook, covered, on low until steak and potatoes are tender, 8-10 hours.

Coconut Flour Cranberry Pumpkin Muffins

Tonight was supposed to be Sunday Dinner. The theme? Breakfast. I decided to make these muffins for that and my week's worth of breakfasts.

Sadly, I had to cancel Sunday dinner thanks to snow headed into the Seattle area. I really don't want my friends and family out in that - whether they can drive in it or not...it's just safer.

Full disclosure - I haven't officially tasted these yet. My observations so far is I'm going to love them.

I didn't have nutmeg or cloves on hand, so didn't put them in. I'm not a fan of cloves, so I'm okay with that one. Nutmeg may make a difference, though I suspect minimally.

I also noticed the recipe indicates the butter should be softened or melted. I did softened and it really didn't mix in well. I'd melt the butter next time.

Looking at the recipe now I realized I didn't add the brown sugar. Oh these should be interesting.

Coconut Flour Cranberry Pumpkin Muffins
Recipe from Lowcarbyum.com

Photo from LowCarbYum.com

Makes 12 regular size muffins

1/2 c coconut flour sifted
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp ground cloves
1/2 c low carb sugar substitute [JWNote: I used Swerve confectioner because that's all I had]
1/4 c Sukrin Gold packed, or other brown sugar substitute [JW note: I forgot this all together. ]
1 c pumpkin puree
1/2 c heavy cream
2 T butter softened or melted [JW Note: I recommend melting it]
3 large eggs
2/3 c sugar free dried cranberries homemade or LC Foods
Cooking spray

Preheat oven to 375°F. Spray or line 12 muffin cups with liners.

Combine coconut flour, baking powder, and spices; stir well with a whisk.

Combine sweeteners, pumpkin, cream, butter, and eggs with a mixer at medium speed until well blended.

Add coconut flour mixture to wet mixture; beat at low speed just until combined.

Fold in cranberries.

Spoon batter into prepared cups.

Bake at 375°F for 25-30 minutes or until muffins spring back when touched lightly in center.

Place on a wire rack; remove muffins after 15 minutes and cool completely on rack.

Calories 100kcal
Serving: 1g | Calories: 100kcal | Protein: 2.6g | Fat: 7.5g | Fiber: 2.6g
Net Carbs: -2.6 g | % Carbs: -15.4 % | % Protein: 15.4 % | % Fat: 100 %

French Dip Cheeseburgers

So the ladies of book club were over last night. I wanted to do something new, easy and still low carb.

I saw this recipe on Rachael Ray's 30 Minute meals and knew I could make it low carb.

This was delicious, in my opinion and didn't need the bun and dipping sauce. I ONLY made the onion mixture for topping the burger. And, obviously, the burger. The full recipe you can find here. She does a dipping sauce and potatoes for this meal. That part of the recipe isn't listed below.

French Dip Cheeseburgers
Recipe from Rachael Ray 30 Minute Meals
Serves 4

2 onions, Vidalia when in season, white or yellow-skinned mild
1 T olive oil
5 T butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 c beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 T Dijon mustard
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin
8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)

Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.

To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving. [JW Note: I didn't use creme fraiche - I used sour cream]

Preheat cast-iron skillet or griddle for burgers over medium-high heat.

Mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.

To serve: Top patties with creamy onion mixture.

Beef and Mushroom Stroganoff

Stroganoff is one of my favorite meals. It's not low carb if you eat with noodles, pasta or rice, but it can be if you don't. I caved tonight though and ate this with rice. I want to get the rice out of the house and I figured today was good as any to eat the remaining rice. Odd way to look at future low carbness, but there you go.

This isn't my favorite. I like paprika in small amounts and this 1 T was just too much. I added a T of tomato paste to cut down on the paprika flavor.  The sour cream helped too. The flavor isn't bad, just not one of my favorite flavors.


Beef and Mushroom Stroganoff
Recipe from Cooking Light Diet website
Serves 4

Photo from the Interwebs.

5 ounces uncooked wide egg noodles
1 T canola oil
1 pound beef tenderloin, trimmed and cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 c thinly sliced leek
1 T chopped fresh thyme
2 tsp minced garlic
1 (6-ounce) mushrooms
1 Tall-purpose flour
1/2 tsp hot paprika
1 c unsalted beef stock
1/2 c light sour cream
2 T chopped fresh parsley

Cook noodles according to package directions; drain.

Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

**Make it low carb by not eating noodles. Use Cauliflower rice or nothing.

Keto Breakfast Burger

This low carb thing...breakfasts are hard for me! Eggs are the main protein for breakfast, but I am just not a fan. I've been eating low carb toast and bacon for months now. I need something new.

Then I found this... a breakfast "burger". So I made a plan.

I've BBQd the burger and fried the egg. Everything is ready to assemble through the week. See that's what I have to do. I have to plan and prep. If I don't, I make bad decisions.

Keto Breakfast Burger
Recipe from Better Than Bread Keto
Serves... as many as you want. This recipe is for one.

Photo from Better Than Bread Keto website.

1/2 lb ground beef (75/25)
3 slices thick-sliced bacon
1 slice cheddar cheese
1 large egg
pink Himalayan salt, to taste
*optional* 2 tbsp Sugar-Free Maple Syrup

Begin by forming the ground beef into a hamburger patty

Place the bacon and the hamburger in a large skillet over medium-high heat

Cook each until they are your desired level of done, removing them as they are cooked to your liking

Before removing the hamburger, place the cheese on top

Using the leftover grease in the skillet, fry the egg (sunny side up is great, but whatever you prefer will work just fine)

Place the cooked ingredients on a plate in this order: burger, bacon, egg

Optionally, you can drizzle sugar-free maple syrup overtop for more of a breakfast taste

Enjoy!

Lemon Parmesan Salmon & Asparagus Foil Packs

I need to eat more fish. And salmon is one of my favorites. I found some frozen on sale and figured I might as well give this recipe a try.

I didn't do packets, just stuck it on a sheet pan covered foil.

This recipe also solidified what I've thought all along...cheese does not belong with fish. When I make this again, and I will, I'd keep the Parmesan to the asparagus.


Lemon Parmesan Salmon & Asparagus Foil Packs
Recipe from CafeDelites
Serves 4

Photo from CafeDelites.
She takes the best photos.

4 salmon fillets, skin on or off
1 pound (500 g) asparagus spears, wood ends trimmed
1/3 cup butter, melted
1/3 cup lemon juice, (or juice of 1/2 a lemon)
1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
2 teaspoons fresh parsley, finely chopped (or dried parsley)
Salt and pepper, to season
2/3 cup fresh grated Parmesan cheese


Preheat oven or barbecue (grill) following instructions below.

Place each salmon fillet in the center of one 12x18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.

In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the Parmesan cheese (about 2-3 tablespoons per pack).

Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.

For The Oven:

Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.

For a crispy top, broil for 1-2 minutes extra until Cheese is golden.