Whole30 Mongolian Beef Stir Fry

I’m not gonna lie….diets suck! Whole 30 seems to fit the best for my family. I really didn’t want to make 3 different meals every night for dinner. Whole 30 allows me to sub easy things like cauliflower rice for the rice for me and still make my husband and son regular rice. Occasionally some stuff is more bland, but that’s easier fix for them, by using sauces or additional seasonings. I also like I can have more “regular” meals over cutting EVERYTHING out. We liked this version of Mongolian Beef. If you aren’t doing Whole 30 it’s easy to sub soy sauce for coconut aminos and cornstarch for arrowroot starch, etc.

Whole30 Mongolian Beef Stir Fry

(Adapted from The Defined Dish)

 

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1.5 lbs. flank steak, sliced against the grain in 1/4 inch pieces
salt and pepper, to taste
1 tbsp. arrowroot starch
2 tbsp. avocado oil
1 bunch of green onions (or 5-6 green onions), sliced into 1.5 inch pieces
1 tsp. sesame oil
3 cloves garlic, thinly sliced
1 inch piece of ginger, peeled and minced
1/2 tsp. crushed red pepper (optional)
1/2 cup beef broth
1/2 cup coconut aminos
2 tsp. fish sauce
1 tbsp. rice vinegar
toasted sesame seeds, for garnish

FOR SERVING
2 cups of Riced Cauliflower
olive oil
2 heads of baby bok choy
1 tbsp. fish sauce
salt and pepper

Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat.

Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet.

Add steak, in batches, to the hot oil and begin frying, try and spread out the beef so that is spread in 1 single layer if possible. Fry on each side until it is a deep brown color, about 3-4 minutes per side. Set aside the cooked beef and continue until all of the beef is done and set aside.

Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Sauté for 1 more minute.

Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.

Add beef back into the skillet.

Add the coconut aminos, rice vinegar, and fish sauce. Stir.

Add in green onions.

Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes.

Serve over rice cauliflower and a side of seared baby bok choy (see below). Sprinkle with sesame seeds before serving.

FOR THE CAULIFLOWER RICE AND THE BOK CHOY
In a skillet, heat 1 tbsp. olive oil over medium-high heat. Add the riced cauliflower and season with salt and pepper, to taste. Saute until cauliflower is tender, about 5-7 minutes.

Cut the baby bok choy in half lengthwise. Heat a large skillet over medium high heat with 2 tbsp. olive oil. Sear both sides of the bok choy until golden brown, about 4 minutes per side. Season with salt and pepper and drizzle with 1 tbsp. fish sauce.

Sausage Zucchini and Brown Rice Skillet (One Pan)

This one pan dish was really easy to whip up, not to mention warms your belly with these cold fronts rolling in. Hubby loved it and I’ll be keeping in my list of favorites!

Sausage Zucchini and Brown Rice Skillet (One Pan)

(Adapted from Cooking Classy)

 

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1 1/2 Tbsp olive oil
3/4 cup finely chopped yellow onion
2 cups halved and sliced zucchini
1 cup chopped green bell pepper
2 cloves garlic , minced
8 oz . smoked turkey sausage , sliced
1 1/2 cups instant brown rice (such as Minute brown rice)
1 (14.5 oz) can diced tomatoes
1 1/2 cups low-sodium chicken broth
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried thyme
1/8 tsp tsp cayenne pepper (optional)
Salt and freshly ground black pepper
1 (14.5 oz) can black beans, drained and rinsed
1 Tbsp chopped fresh parsley
3/4 cup shredded cheddar or Mexican blend cheese (optional)

 

Heat olive oil in a 12-inch non-stick skillet (that's at least 2-inches deep) over medium-high heat.

 

Add in yellow onion and sauté, stirring frequently, 4 minutes.

Add in zucchini, bell pepper and garlic and sauté 2 minutes longer.

Push veggies to one side (and preferably pull that side of the pan off the burner heat slightly while cooking the sausage) then add sausage to the now empty side and cook until it's starting to brown, turning occasionally, about 3 minutes.

Pour in rice, tomatoes and chicken broth.

Season with chili powder, cumin, thyme, cayenne pepper and salt and pepper to taste. Stir then pour in black beans, bring mixture to a boil.

Cover pan with lid and reduce temperature to medium. Allow to boil gently 5 - 6 minutes then remove from heat, toss and let rest 8 - 10 minutes until rice is tender. Drain off excess liquid if desired.

 

Toss in parsley and serve warm with cheese.

 

Thai Lettuce Wraps (Instant Pot or Slow Cooker)

Let’s face it, we are about to be really short on time! I love the instant pot and how quickly I can have dinner on the table. The whole family loved this dish. My son liked it better over rice, hubby ate it in a tortilla and I had the lettuce. Quick and easy adjustments to make everyone happy!

Thai Lettuce Wraps (Instant Pot or Slow Cooker)

(Adapted from Domestic Superhero)

 

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1/2 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic minced
1/2 cup chicken or vegetable broth
1 TBS oil
2 red bell peppers, seeded and sliced into strips
2 lbs boneless pork tenderloin**, cut into 2 inch chunks
1/2 cup reduced fat creamy peanut butter
1 TBS water
1 heaping TBS cornstarch
12-15 lettuce wraps I like bib lettuce
sesame seeds

In a small bowl, add teriyaki sauce, rice vinegar, red pepper flakes, broth, and garlic; whisk to combine, set aside.

In the instant pot, add oil, pork, red peppers, then pour the sauce over the top.

Close the top of the instant pot, and make sure the valve is in the sealed position. Set to manual for 30 minutes**.

Once the time is up, let the pressure naturally release for 10 minutes (so don't touch the switch). After 10 minutes, manually release the rest of the pressure. Open the top of the pot carefully. Remove the pork and shred.

Turn instant pot to sauté mode. Mix cornstarch and water in a small cup, then add to the sauce in the instant pot.

Add peanut butter and stir until combined. Allow the mixture to come up to a simmer.

Add shredded pork back to mixture, stir to combine.

To serve, scoop into lettuce cups and sprinkle sesame seeds over the top. Enjoy!

Recipe Notes
NOTE: If cooking with chicken - use 2lbs of chicken breasts. Set the Instant Pot to 10 minutes on manual. After the cook time is over, let the pressure naturally release for 10 minutes, then release the rest manually (flip the switch). Continue with above directions for the rest of recipe.

Buffalo Wing Appetizer

It’s Fall, it’s football season and it’s just a great time for block parties. Don’t stress over making insanely complicated dishes. These little Buffalo wing appetizers  allow you to make as much or as little as you need. I used premade chicken bites and tossed with buffalo wing sauce. Slip that on a toothpick with celery and some blue cheese and you’re set! If you wanna make it even easier just leave it in 3 separate bowls for a diy assembly.

Maple-Dijon Salmon with Sweet Potatoes, Carrots& Dill

Now that school is in full swing and we are literally not home one night for me to cook dinner, I love these 1 pan meals that are quick and I can prep it all ahead of time. I roasted all the veggies and then adding the fish right when we get home to finish up the dish. It’s a simple fresh taste and we loved the orange squeezed on it as well, it really brightened up the dish.

Maple-Dijon Salmon with Sweet Potatoes, Carrots& Dill

(Adapted from Rachael Ray)

 

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2 tbsp. pure maple syrup
2 tbsp. olive oil, plus more for drizzling
1 tbsp. plus 2 tsp. Dijon mustard
3/4 lb. rainbow carrots, cut on a sharp angle into 1-inch-thick pieces
3/4 lb. very small sweet potatoes, cut on a sharp angle into 1-inch-thick pieces
1 1/2 lb. skinless salmon fillet
2 tbsp. Greek yogurt
1/4 cup small fresh dill sprigs
1 small orange, cut into wedges

Preheat the oven to 400°. In a large bowl, whisk 1 tbsp. maple syrup, 1 tbsp. oil, and 1 tbsp. Dijon; season with salt and pepper.

Toss with the carrots and potatoes. On a large baking sheet lined with parchment paper, arrange the vegetables in a single layer. Roast for 15 minutes.

Rub the fish with the remaining 1 tbsp. oil; season. Remove the baking sheet from the oven. Arrange the vegetables in an even layer on one side of the baking sheet; place the fish on the other side.

Roast until the fish is cooked through, about 10 minutes.

In a small bowl, whisk the yogurt with the remaining 1 tbsp. maple syrup and 2 tsp. Dijon.

Break the fish into large pieces. Divide the vegetables among plates. Top with the fish, yogurt mixture, dill, and a drizzle of oil. Serve with the orange wedges for squeezing.

Italian Chicken

School Is about to start and I’ve been trying out some dishes I can prep ahead of time and then pop in the oven and poof it’s ready. This one is really easy and I loved it. It was too much artichokes for hubby, but super easy to swap out and do green beans or whatever veggies you like.

Italian Chicken

(Adapted from Our Story)

 

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Core and chop about 4-5 roma tomatoes.

 

Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

 

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}.

Place in a 350 degree oven and bake until the chicken is almost done.

 

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top.

 

Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

 

When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil