Beef stew (edamame)

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Ingredients:
1 pound stir fry beef
1 12 ounce package frozen carrots
1 12 ounce package edamame
1 tsp cumin
1 tsp paprika
1 tbsp brown rice flour
1 tbsp beef Bouillon
2.5 cups water
1 tbsp tomato paste
1 tbsp gluten-free tamari sauce
1 1/2 tsp dill

Directions:
1. Brown beef in skillet. Transfer to soup pot but leave grease in skillet.
2. Put edamame in microwave for 4 minutes.
3. Saute carrots in skillet. Add cumin, paprika, and brown rice flour. Once carrots seem mostly cooked and have absorbed grease, add to big pot.
4. Add water, Bouillon, tomato paste, and tamari to big pot. Stir. Put on medium heat and cover.
5. Peel edamame and pour into big pot.
6. Add dill to pot and stir.
7. Change to low heat and simmer for 5 minutes.

Fixate frittata

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So this is pretty much the same recipe as the Fixate cookbook.
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Ingredients:
1 pound chicken breast chunks
2 teaspoons garlic powder
2 teaspoons paprika
6 eggs
4 ounce can mushrooms
1 chopped bell pepper
1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 425 F/220 C.
2. Spray skillet and pie pan.
3.  In skillet,  saute chicken,  paprika,  and garlic until no longer pink.
4.  Remove from skillet and use remaining oil and spices to saute mushrooms and bell pepper.
5. In a large bowl,  beat eggs.
6. Mix in cheese.
7. Add chicken,  mushrooms,  and bell pepper to bowl and mix well.
8. Pour mixture into pie pan.
9. Bake for 20 minutes.

Serve with the vegetable of your choice.

Tim can eat half of this easily. I can only eat about a fourth of it.

**if you are doing 21 day fix,  half of this frittata would be 1 blue,  3 red,  and 1 green.  I usually serve with an additional vegetable to give me an additional green.

Taco bake

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Ingredients:

1/2 cup rice

1 pound ground beef

1/2 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon oregano

1/2 teaspoon thyme

2 teaspoons cumin

2 teaspoons lemon juice

1 cup shredded mozzarella cheese

1 can Hunts Garlic and Herb pasta sauce (24 ounces)

 

Directions:

  1. Preheat oven to 350 F/180 C.
  2. Pour 1/2 cup rice and 1 cup water in a small sauce pan. Cook on high until the water has boiled off to just above the rice line. Change heat to low until rice is mostly cooked.
  3. In a large pot, brown beef.
  4. Add spices and lemon juice to beef and mix well.
  5. Turn off heat.
  6. Add rice, pasta sauce, and 1/4 cup of cheese to beef and mix well.
  7. Pour mixture into 9×13 pan.
  8. Sprinkle the remaining 3/4 cup of cheese on top of mixture.
  9. Bake for 30 minutes.

You can also add a chopped bell pepper to the mix (I like the way it tasted, my husband didn’t).

Serve with a vegetable of your choice.

**If you are doing the 21 day fix, 1/4 of the 9×13 is a serving. It would count as 1 yellow, 1 red, 1 blue, and 1 purple. Your vegetable would also add 1 green.

Pasta with marinara meat sauce

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Ingredients :
2 tablespoons olive oil
2 teaspoons garlic powder
28 ounce can crushed tomatoes
1 1/2 teaspoons salt
1 teaspoon paprika
1 1/2 teaspoons oregano
1 pound ground beef
8 ounces gluten-free pasta of your choice (we tried Trader Joe’s quinoa and brown rice fusili today and it was great!)

Directions :
1. Start pasta.  Fill pot with water,  salt,  and a few drops olive oil.  Bring to boil.  Add pasta.  Cook for 10 minutes.
2. In a frying pan,  sauté oil and garlic powder until it bubbles. 
3. Place this mixture in a medium pot. 
4. Add tomatoes to pot and heat to medium-high until mixture starts to bubble.
5. Add salt,  oregano,  and paprika to pot and stir.
6. Cover pot and put on low (I put it on 3) for ten minutes.
7. Use frying pan to cook ground beef.
8. Add beef to pot and stir. 
9. Turn off heat and cover.  Let sit for five minutes. 
10. Add drained noodles and stir. 

Serve with a vegetable.

Seasoned Rice

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Ingredients :
1  cup rice
1 teaspoon Better Than Bouillon Chicken
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
2 tablespoons earth balance butter
1 tablespoon olive oil
2 cups water

Directions:
1. In a medium sized saucepan, add all ingredients except water and stir to combine well.
2. Add water to saucepan and stir.
3. Put saucepan on high heat until water starts to boil.
4. Once water comes to a boil, change to low heat.
5. Cook for 15 minutes, stirring every 2-3 minutes.

Serve with meat and vegetable. I served it with hamburgers and buttered carrots.

Sweet and Tangy Fried Rice

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Ingredients:

1 cup rice
2 tablespoons Gluten Free Soy Sauce
1 1/2 pounds chicken breast
3/4 cup Pad Thai Sauce
1 cup frozen peas and carrots or other vegetable of your choice)
2 eggs

Directions:
1. Start rice. Pour one cup of rice and two cups of water in a covered saucepan. Bring to a boil. Turn heat to low and cook for ten minutes.
2. Cut chicken into small slices.
3. Put soy sauce and chicken in a wok.
4. Cook on medium until soy sauce is absorbed into chicken.
5. Add pad thai sauce to wok and stir.
6. Pour in frozen vegetables and stir.
7. In a frying pan, scramble eggs.
8. Add eggs to wok.
9. Add rice to wok. Stir until rice is fully coated in the sauce.

Taco macaroni and cheese

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Ingredients :
1 pound rice pasta
1 pound ground beef
2 teaspoons cumin
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon chili pepper flakes
1/4 teaspoon salt
2 cups soy milk
2 cups shredded cheese (we use daiya cheddar cheese)

Directions :
1. Start pasta. Bring water to a boil. Add pasta to pot. Cook on high for ten minutes. Drain pasta.
2. In another pot, pour soy milk, cumin, sugar, salt, cayenne pepper, chili flakes, and garlic powder. Cook on medium until it starts bubbles.
3. Once it bubbles, add the cheese.
4. Fry the beef.
5. Combine cheese, beef, and noodles.

Serve with a vegetable.