Happy Monday friends
So I made all 3 of these recipes in the same week a couple weeks ago and I will definitely make them all again. They we AH-mazing! and they were also pretty simple which always makes it more appealing to make.
Garlic Butter Steak & Potatoes
1 1/2 lb (650g) flank steak, sliced against the grain
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
1/3 cup soy sauce (or coconut amino if you’re strictly paleo)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper
1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
4. Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
5. Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. I would add a big green salad and/or some veggies on the side. Enjoy
Spaghetti Squash Casserole
- 1 small/medium spaghetti squash (about 2 pounds)
- 2 teaspoons extra-virgin olive oil
- 1 pound ( lean) ground turkey
- 1 small red onion, diced
- 1 green bell pepper, cored and diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can (14.5-ounce) diced tomatoes with Italian spices, drained
- 3 cloves garlic, minced
- 1 teaspoon Italian seasonings of choice (or a mix of oregano, basil, and thyme)
- 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
- 1 cup freshly grated part-skim mozzarella or provolone cheese, divided
- Chopped fresh parsley or basil
- Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, and then pour 1/2 cup water into the dish, around the squash. Bake for 35 to 40 minutes, until the flesh of the squash is easily pierced with a fork. When cool enough to handle, pull the squash strings out of the squash’s center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
- Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
- Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.
Curried Carrot Coconut Soup
- 1 Tsp Coconut oil
- 1 Medium White onion Diced
- 2-3 Large Carrots Peeled
- 1 Tsp Fresh Ginger Minced
- 1 1/2 Tsp Curry powder
- 1 3/4 Cups Vegetable broth
- 1 Can Coconut Milk
- 1-4 Tsp Pink Himalayan salt
- In a large pot, begin by heating the coconut oil over medium heat. Once it’s completely melted add the diced white onion and cook until translucent.
- To the pot, add in chopped carrots, curry powder, fresh ginger, and salt. Continue cooking for another 2-3 minutes.
- Next, add in vegetable broth and bring to a boil. Once the broth has boiled, turn the heat down to simmer. Cover the pot with a lid and allow it to cook for 20-30 or until the carrots are fork tender.
- Once the carrots are soft, remove the pot from the heat and allow to cool for a few minutes. Then transfer the soup to a high-speed blender and mix until completely smooth.
- Transfer the blended soup back to the pot and add the coconut milk. Stir until well combined.
Serve in a bowl and garnish with your favourite toppings. Bon appetite!