Tag: grass-fed beef

Tortilla Chili Verde

Tortilla Verde Chili 1

I love a meal that can be stretched and reheated throughout the week. Sunday is an ideal day to prepare a big batch of chili to have during the start of a new week. Having a healthy recipe on hand keeps me from ordering out and starts the week off on the right foot. Another fantastic aspect of this recipe is that you only use one pot for super quick cleanup.

This chili made with grass-fed ground beef, green salsa and fresh vegetables covers all the bases for a healthy recipe. Instead of using oil, I begin cooking the ground beef first and then add in my veggies which will cook in the juices from the meat. You could also use ground turkey or chicken if you prefer.

The secret ingredient in this recipe is corn tortillas. The tortillas are added to the chili and then simmered for 20 minutes. This breaks the tortillas down completely and they become a part of the broth adding a nice roasted corn background, much like tortilla soup.

Tortilla Chili Verde

Tortilla Chili Verde

Ingredients

  • 1 lb grass fed beef
  • 1 c white onion, finely chopped
  • 1 bell pepper, diced
  • 1 jalapeño
  • 1 can pinto beans, drained
  • 1 16 oz jar of green salsa
  • 24 oz low sodium chicken broth
  • 1 tbsp garlic, minced
  • 1 tsp onion powder
  • 2 tbsp ground cumin
  • 1 tsp sea salt
  • 2 corn tortillas, torn into large pieces
  • 1 c cilantro, chopped
  • 1 avocado, diced

Instructions

  1. In a large pot or Dutch oven, begin to brown ground beef over medium heat.
  2. After 5 minutes, add onion, bell pepper, jalapeño, garlic, onion powder, salt and cumin. Use a wood spoon to break up ground beef and stir well. Cover and cook 5 minutes longer.
  3. Remove lid and add chicken broth and salsa. Bring to a boil, reduce heat and add tortillas. Simmer 20 minutes.
  4. Stir in beans. Continue to simmer for a thicker chili or serve.
  5. Garnish with cilantro and chopped avocado.
http://freshandfit.org/tortilla-chili-verde/

 

Rigatoni with Spicy Italian Style Grass-Fed Beef

Rigatoni with Spicy Italian Style Beef Recipe

We are almost finished with summer *sigh*. Days will be getting shorter and cooler before we know it. Today’s recipe for Rigatoni with Spicy Italian Style Grass-Fed Beef offers homemade flavor in much less time. We are using store bought pasta sauce, but amping up the flavor and health factor with grass-fed beef seasoned Italian style and fresh veggies; both of which will simmer in the sauce giving the impression of a made from scratch sauce.
This way of cooking saves the time and hassle of making a fresh sauce when you are in a pinch and also allows you to control the quality of meat and veggies going into the dish. By adding the meat and veggies to the sauce, it also stretches the dish and adds bulk so you have leftovers. This recipe is one to keep handy when the days start to cool down and you want comfort food that is quick and healthy.

 

Rigatoni with Spicy Italian Style Grass-Fed Beef

Serving Size: 6-8 servings

Rigatoni with Spicy Italian Style Grass-Fed Beef

Ingredients

  • 1 16 oz. box of Rigatoni
  • 1 lb. grass-fed ground beef
  • 1 25 oz. jar of pasta sauce (I used Dave’s Gourmet Wild Mushroom)
  • 1 zucchini quartered
  • 1/2 white onion, finely chopped
  • 1 packaged of sliced baby portobellos, coarsely chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp fennel seed
  • 1 tsp sea salt
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • 1 tbsp fresh basil for garnish, finely chopped

Instructions

  1. Begin by heating a large pan over medium heat. Add ground beed and use a spatula to break up. cook for 5 minutes.
  2. Add all seasonings except fresh basil to ground beef. Stir well and continue to cook until ground beef begins to brown.
  3. Add vegetables to ground beef and allow to cook until tender, about 10 minutes.
  4. In the meantime, begin to boil a large pot of water and cook rigatoni according to package.
  5. Pour pasta sauce over veggie and meat mixture. Stir well and bring to a simmer.
  6. Strain pasta and add into pan with sauce, meat and veggies. Stir well. Serve and garnish with fresh basil.
http://freshandfit.org/rigatoni-with-spicy-italian-style-grass-fed-beef/

Italian Harvest Soup

This rustic Italian Harvest Soup recipe is inspired by the Olive Garden’s “Zuppa Toscana.” I know, not exactly where you go for healthy eating.  My version of the soup adds a little zip with the addition of red wine vinegar (I always thought the olive gardens version was missing a tangy component) and a few extra ingredients. I also used grass-fed beef instead of pork sausage. It is a wonderful weekend recipe to keep you warm on the coldest day. Let me know how you like it!

ZUPPA

 

Ingredients

1 lb Ground Grass-fed Beef

1 Quart  Organic Chicken Stock

1 Cup Organic Heavy Cream

1 C Vegetable Stock

1/2 C Red Wine Vinegar

2 C Chopped Kale

1/2 a medium White Onion, diced

1/2 a Red Onion, diced

2 Celery Stalks, chopped

6-8 Golden Baby Potatoes, sliced thin

 

Herbs

2 Tbsp Dried Oregano

2 Tbsp Fennel Seed

2 Tbsp Dried Basil

1 Tbsp Black Pepper

2 Tbsp Minced Garlic

1 Tbsp Sea Salt

ING

Directions

In a large saucepan, bring vegetable broth, chicken broth and heavy cream to a boil.

Add Sliced Potatoes to broth mixture.

In a separate pan, begin to brown ground beef.  When halfway cooked, season with all herbs except sea salt and add onions and celery. (no extra oil necessary)

Once onions and celery begin to tenderize and the beef is browned, add to potato and broth mixture.

Reduce to simmer. Simmer 20 minutes.

Add kale, red wine vinegar and sea salt.

Cook 5 minutes.

Makes around 10 servings

kitchen

Enjoy!