Bored with the same old meals....
I was sitting here with my belly gurgling thinking that it might be fun to start our own weekly recipe club. I know they have a recipe section on here but thought it might be fun to have our own. I was thinking maybe on Wednesday's we could all post a recipe to share with each other and maybe we could finally try something new. And I was also thinkling by posting it on Wednesday's, we might be able to try them on the weekend easier. Ill post one this week and everyone is encouraged to join in, if not join in next week...lets see if we can come up with some good stuff. Heres to HAPPY EATING!!!
Burgundy Beef and Broccoli
1 1/2 pounds ribeye(more flavor because of fat) or NY Strip (more dense protein, but a little tougher), slowly to cooked medium rare (still lots of pink) and cut into 1/4 inch thick strips
3-4 tablespoons clarified butter
1 cup julienne carrots
1 small shallot , minced
2 cups raw broccoli, sliced
1 cup white mushrooms, sliced
2 teaspoons garlic, minced
6 ounces Burgundy wine
8 ounces brown gravy (like Knorr brand..higher quality)
Salt and pepper to taste
Instructions:
Heat butter in a large skillet and sauté carrots, broccoli and minced shallot
Add mushrooms, garlic and sauté
Deglaze with burgundy wine (simply means pour wine around edges of the pan and continue to sauté ...coo****il the sauce thickens)
Add brown gravy and the meat strips
Coo****il very hot Don't overcook and pay attention to desired meat doneness.
This is pretty low carb. The wine and the gravy give this di****s carb value....
Serve this with green beans and the whole thing still equals or is lower than 7 grams of carbs per serving...more like 6 really.
So enjoy this!
Burgundy Beef and Broccoli
1 1/2 pounds ribeye(more flavor because of fat) or NY Strip (more dense protein, but a little tougher), slowly to cooked medium rare (still lots of pink) and cut into 1/4 inch thick strips
3-4 tablespoons clarified butter
1 cup julienne carrots
1 small shallot , minced
2 cups raw broccoli, sliced
1 cup white mushrooms, sliced
2 teaspoons garlic, minced
6 ounces Burgundy wine
8 ounces brown gravy (like Knorr brand..higher quality)
Salt and pepper to taste
Instructions:
Heat butter in a large skillet and sauté carrots, broccoli and minced shallot
Add mushrooms, garlic and sauté
Deglaze with burgundy wine (simply means pour wine around edges of the pan and continue to sauté ...coo****il the sauce thickens)
Add brown gravy and the meat strips
Coo****il very hot Don't overcook and pay attention to desired meat doneness.
This is pretty low carb. The wine and the gravy give this di****s carb value....
Serve this with green beans and the whole thing still equals or is lower than 7 grams of carbs per serving...more like 6 really.
So enjoy this!
This is a terrific idea. We might end up with a cookbook. Here's mine:
Breakfast On-The-Go Smoothie:
4-5 large ice cubes
1 container lite-n'-fit yogurt (60 calories)
1 scoop protein powder, any flavor (at least 30 grams protein)
1 teaspoon SF fiber powder (like Matamucil - I get the off-brand)
3 large strawberries or handful smaller berries (blueberries, rasberries, etc.)
Whip in Magic Bullet for 60 seconds or until fully blended. Or blend in blender on high until all ice is completely blended into mixture, no more chunks or chips. Drink right away, it's fantastic! Very thick, creamy and delicious.
1/4 C. icy cold water
Breakfast On-The-Go Smoothie:
4-5 large ice cubes
1 container lite-n'-fit yogurt (60 calories)
1 scoop protein powder, any flavor (at least 30 grams protein)
1 teaspoon SF fiber powder (like Matamucil - I get the off-brand)
3 large strawberries or handful smaller berries (blueberries, rasberries, etc.)
Whip in Magic Bullet for 60 seconds or until fully blended. Or blend in blender on high until all ice is completely blended into mixture, no more chunks or chips. Drink right away, it's fantastic! Very thick, creamy and delicious.
1/4 C. icy cold water
This sounds great. The only recipe I could think of is my lazy-a** shish kabobs. There's no skewer involved and once again, I don't measure.
Couple of pounds or so of beef cut in shish kabob sized cubes- a fairly tender cut. London broil is fairly lean and reasonably priced when on sale.
Package of meat marinade mixed to package directions. I like a garlicky, herb flaver. Somtimes I add extra garlic powder and usually mix with red wine vinegar if vinegar is called for. Some mixes just require that you add water. It doesn't matter what kind you get.
Tomatoes cut in chunks.
Onions cut in chunks.
Mushrooms halved or whole, depending on size.
Dump the whole mess in a broiler safe pan and let it marinade for about 1/2 an hour.
While that is marinading, cook brown rice or quinoa.
Put the whole pan of meat and vegetables under the broiler without draining the marinade. Stir every few minutes to keep from burning. Coo****il the meat is as done as you like it and the vegetables are cooked. The marinade will reduce down as the meat cooks. Serve over rice or quinoa.
Couple of pounds or so of beef cut in shish kabob sized cubes- a fairly tender cut. London broil is fairly lean and reasonably priced when on sale.
Package of meat marinade mixed to package directions. I like a garlicky, herb flaver. Somtimes I add extra garlic powder and usually mix with red wine vinegar if vinegar is called for. Some mixes just require that you add water. It doesn't matter what kind you get.
Tomatoes cut in chunks.
Onions cut in chunks.
Mushrooms halved or whole, depending on size.
Dump the whole mess in a broiler safe pan and let it marinade for about 1/2 an hour.
While that is marinading, cook brown rice or quinoa.
Put the whole pan of meat and vegetables under the broiler without draining the marinade. Stir every few minutes to keep from burning. Coo****il the meat is as done as you like it and the vegetables are cooked. The marinade will reduce down as the meat cooks. Serve over rice or quinoa.
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