Garlic Butter Steak Bites with Lemon Zucchini Noodles

I've only tried zoodles one other time and they were so overcooked it felt like eating worms. I was, therefore, reluctant to try them again.

Then I saw this recipe and thought it a good opportunity to try zoodles one more time. Here's what I learned...don't cook them for as long as they say.

I'm not a fan of over cooked zucchini, and zoodles are easy to over cooked. This recipe has you adding them for just a minute or two. They turned out perfect. We'll see how the reheat today, but I have a feeling they'll be fine.

Garlic Butter Steak Bites with Lemon Zucchini Noodles
Recipe from Eatwell101.com
Serves 4

Recipe from Eatwell101.

Marinade:
1/4 c low-sodium soy sauce
1 T olive oil
1 T hot sauce (we used Sriracha)
Fresh cracked black pepper, to taste
Juice of 1/2 lemon

1 1/4 lbs (450g) sirloin steak cut into small cubes
4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
1 T olive oil
3 T butter, divided
2 tsp minced garlic
1/4 c beef or vegetable broth
1 T minced parsley
1 tsp fresh thyme leaves
1/2 tsp red chili pepper flakes, optional
Juice of 1/2 lemon


To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.

Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.

Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside.

In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites and zucchini noodles. Enjoy!

Crock Pot Picadillo

I love SkinnyTaste recipes. She's never let me down with her recipes. Always easy, flavorful, and if you select right, low carb.

I feel like I should have had Picadillo before but I can't remember. It has all the things I love, so it makes sense to make it.

She's not kidding when she says this serves 11. Especially if you serve it with rice ... I'm serving it with cauliflower rice and it really is about the same.

And, of course, I made modifications to the recipe. I want to use up what's in my pantry so I went with crushed tomatoes (28oz can) and diced tomatoes (28oz can) instead of chopped tomato and tomato sauce. IF you go this route, you don't need water. I wish I would have drained the diced tomatoes because my end meal was a bit soupy...

Which is when I came up with just making it a soup. I scooped out two servings of picadillo for over my cauliflower rice. Then added beef stock and let it go another hour to make soup.

Crock Pot Picadillo
Recipe from SkinnyTaste
Serves 11

2 1/2 lbs 93% lean ground beef

Photo from SkinnyTaste.
She takes the best photos.

1 c minced onion
1 c diced red bell peppers (I didn't include these)
3 cloves garlic, minced
1/4 c minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c alcaparrado, manzanilla olives, pimientos, capers or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [SkinnyTaste note: I usually add some of the brine from the jar for added flavor. JW Note: I did the same] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

After it's ready, taste for salt and add more as needed [SkinnyTaste note: I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices. JW Note: I did not need this.].

Discard the bay leaves and serve over brown rice.

This does not include the rice.
Serving: 1/2 cup,
Calories: 207kcal,
Carbohydrates: 5g,
Protein: 28g,
Fiber: 1g,

Slow Cooker Thai Beef Curry

The second meal I made for meal prep this week is this Slow Cooker Thai Beef Curry. This type of meal is what I would like to put over rice. But because rice is out for low carb, I decided to toss in some riced cauliflower into the mix. MMMM

I swapped out the brown sugar for Anthony's Erythritol and Monk Fruit Sweetener Golden Brown Sugar Substitute. You really can't taste the difference in recipes like this. 

Slow Cooker Thai Beef Curry
Recipe from Cookinglight.com
Serves 8

1 T canola oil 
2 pounds beef stew meat 
1/2 c unsalted beef stock 
1/4 c Thai red curry paste 
2 T fish sauce 
1 T light brown sugar 
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups) 
3/4 c well-shaken canned full-fat coconut milk 
8 ounces haricots verts (French green beans), halved crosswise 
1/2 c loosely packed fresh cilantro leaves 
9 ounces fresh spinach (about 9 cups) 

3 T fresh lime juice Cilantro sprigs (optional)

Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.


Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

Calories 248
Protein 27g
Carbohydrate 11g - Carbs are likely lower because I swapped out the brown sugar.

Fiber 2g

Easy Keto Low Carb Taco Soup

Still soup season to me. And as long as it's chilly out soup will be on the menu. Not to mention soups tend to make good left overs.

This recipe was super easy and simple in taste. It's delicious.  I made a couple of modifications only because, well, that's what I do.

I added about a tablespoon of tomato paste to the meat after it browned. I wanted a stronger tomato flavor.

When/if I make this again, I'd drain the meat before adding the rest. The recipe doesn't call for it, but draining it would make it less greasy.

Easy Keto Low Carb Taco Soup
Recipe from Wholesomeyum.com
Serves 6

Photo from WholesomeYum

1 lb Ground beef
3 T Taco seasoning (divided into 2 tbsp and 1 tbsp)
4 c Beef bone broth (or any broth of choice)
2 14.5-oz cans Diced tomatoes (with liquid)
3/4 c Ranch dressing (use paleo ranch dressing for paleo, whole30 and dairy-free options)

In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.

Add 2 tablespoons taco seasoning (2/3 of the total amount) and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone.

Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.

Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.

Calories 309 kcal
Protein 13g
Total Carbs 7
Fiber 1

Slow Cooker Pork Chops with Mushroom Gravy

I was supposed to make this last weekend, but the cost of bone in pork chops was more than I was willing to pay. Dad would have been very proud of me. Its not very often I pay much attention to the price of meat. I usually shop by recipe not by deals.

Thankfully I was in buying baby backs for Sunday dinner tomorrow night (which were buy one get one free) and in the case with them were 1.5" bone in pork chops...buy one get one free. So I did. Side note, between the two packs of ribs and the 2 packs of pork chops I saved like $30.

This was an easy meal and quite tasty. I'd make this again. I am not a fan of parsnips though, so meant to swap those for baby red potatoes. Only I forgot to put them in. So before serving I boiled up the potatoes and tossed them in the pot.

The "gravy" wasn't very gravy like and more broth like. Not sure you need to ever bother with the flour honestly since it didn't thicken up.  And now looking at the recipe I completely forgot to put the cream in. 

Slow Cooker Pork Chops with Mushroom Gravy
Recipe from PlateJoy

Photo from PlateJoy

Serves 4-5

4 carrots, peeled and cut into 2" chuncks
2 c mushrooms, halved
1/2 yellow onion, diced,
3 parsnips, peeled and diced
1 c chicken broth
1/2 T sherry vinegar
2 T flour
2 T minced garlic
1 T Italian seasoning
1 3/4 lb pork chops
2 T olive oil
1/4 c white wine
1/4 c cream

Combine chicken broth, vinegar and flour in a slow cooker; stir to combine and remove clumps. Add carrots, mushrooms, onion, garlic and Italian seasoning.

Season pork chops with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat. add pork and sear 2 minutes per side. Transfer to slow cooker.

Add white wine to the empty skillet scraping up brown bits on the bottom of pan. Pour into slow cooker, cover and cook on low for 7 hours.

Cal: 358
Carbs: 23
Fiber: 8
Protein: 32

Halibut with Coconut-Red Curry Sauce

I now have officially decided red curry and halibut do not go together for me. I am not a fan of this recipe, but I do think it's because coconut milk and red curry and fix do not belong together. I will make this again, but with chicken I think.

Halibut with Coconut-Red Curry Sauce
Recipe from MyRecipes.com
Serves 4

2 tsp canola oil, divided

Photo from MyRecipes.com

4 (6-ounce) halibut fillets
1 c chopped onion
1/2 c chopped green onions
1 T grated peeled fresh ginger
1 c light coconut milk
1 T sugar
1 T fish sauce
3/4 tsp red curry paste
1/2 tsp ground coriander
1 T chopped fresh basil
2 tsp fresh lime juice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Calories 278
Protein 37.1g
Carbohydrate 10.9g
Fiber 1.1g

Easy Slow Cooker Chili-Lime Mexican Shredded Beef

I love my slow cooker. I love the smell cooking in a slow cooker sends throughout the house. As whatever meat I'm cooking cooks, it spreads throughout the house...so delicious.

Today I put on this Easy Slow Cooker Chili-Lime Mexican Shredded Beef. My plan is to be able to reheat it over the week for dinners. I've found that I tend to get home and not want to cook. So heating up something like this is easy and hopefully I'll actually heat it up.

Easy Slow Cooker Chili-Lime Mexican Shredded Beef
Recipe from Thestayathomechef.com

1 (2 to 3 pound) beef chuck roast

Photo from TheStayAtHomeChef.com

4 c lemon-lime soda
1 tsp chili powder
1 tsp salt
3 cloves garlic, crushed
2 limes, juiced

Place the chuck roast into the bottom of a 5 to 8 quart Slow Cooker.

Pour soda over chuck roast. Season with chili powder, salt, and garlic.

Cover with lid and cook on low for 8 hours until easily shredded with a fork.

Shred and pour lime juice over.

Cranberry & Bacon Swiss Cheese Dip

We had a "Dip Off" at work this week in prep for the Super Bowl. I love appetizers and dips so figured this was a chance to try a new dip. I had intended to make this dip for book club too so why not try it out first.

It's a hot dip, but I didn't heat it. Big Mistake! It was OK, but I suspect hot it would be WAY better. Next time it's getting heated.

I didn't win the dip off by the way.

Cranberry & Bacon Swiss Cheese Dip
Recipe from Taste of Home

Recipe from Taste of Home

Makes 3 cups

2/3 cup mayonnaise
1/3 cup spreadable chive and onion cream cheese
1 tablespoon stone-ground mustard
1/4 teaspoon garlic pepper blend
3 cups shredded Swiss cheese
1 package (10 ounces) frozen chopped onions, thawed and patted dry
8 pieces ready-to-serve fully cooked bacon, chopped
1/2 cup sliced almonds, divided
1/3 cup dried cranberries, chopped
Slices French bread baguette (1/4 inch thick), toasted

Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 3-cup baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet.

Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.