Cooking for Two? You can freeze half of the cooked meat mixture in an air-tight container for up to three months. Just thaw in the refrigerator overnight and reheat in the microwave or in a saucepan when ready to serve. Alternatively, you can cut the ingredients in half and only prepare 2 servings of the meat mixture.
Want to Prep Ahead? Cook the meat according to the recipe instructions above and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat in the microwave or in a saucepan.
Calories 220, Fat 5 g, Carbs 12 g, Protein 27 g
Calories:275 Protein:31g Fat:10.8g Carbs:8.1g
2 cups fresh cauliflower
¼ cup diced onion
¼ cup pickled jalapeno slices
2 cups cooked brisket
2 ounces cream cheese, softened
1 cup shredded sharp cheddar
¼ cup full fat coconut milk
¼ cup cooked crumbled bacon, turkey
2 tablespoons sliced green onions
- Chop cauliflower into bite size pieces. Steam or cook via favorite method until fork tender and set side.
- Set heat to medium and add a bit of water, onion, and jalapeno slices to skillet.
- Saute until onions translucent and fragrant.
- Reduce heat slightly and add cooked brisket [or choice of leftover beef/chicken] and cream cheese.If mixture begins to stick or cook too quickly, reduce heat a bit. Continue cooking until cream cheese is heated through and easily stirred.
- Turn off heat. Add sharp cheddar, heavy cream and cauliflower.
- Stir mixture quickly until all cheeses are melted and fully combined.
- Sprinkle with crumbled bacon, green onions.
- Serve warm.
Serving Size: ~ 1 Cup
Calories: 225 Calories Fat: 17g Carbohydrates: 5g Protein: 18g
Turn the Instant Pot on sauté mode, spray the bottom of the pan and cook the meat and drain off any grease.
Turn the Instant Pot off and add the mushrooms, garlic, zucchini, spinach, bell pepper, tomatoes, tomato paste and beef broth. Stir and cook for 1 minute on the residual heat.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cook time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.
Stir in purred cottage cheese and coconut milk
Serve with shredded mozzarella or parmesan.
You may think there is not enough liquid before you set the pressure cook cycle. This recipe is loaded with vegetable and they reduce greatly during the cooking process, trust me this makes a perfect hearty soup!
SIZE: 1 1/2 cup
CALORIES:327 FAT: 19.9g CARBOHYDRATES: 9g FIBER: 1.9g PROTEIN: 28.4g
I just love this warm and cozy soup over those chicken noodle soups taught to believe they help with the immune system, No extra sodium or starch in this recipe. When making this yummy zucchini soup, homemade broth is best but any broth will work. To make this recipe even better, you can add in any veggies you like. I use the standard carrots, celery, and onions combo, but you can add peppers, jalapenos, you name it!
0.5 teaspoon olive oil
0.5 large onion diced
4 cups chicken or turkey broth
0.25 teaspoon poultry seasoning
0.25 teaspoon basil
2 garlic cloves minced
0.5 cup carrot sliced
0.5 cup celery sliced
1 cups chicken or turkey chopped
0.5 zucchini large
0.5 tablespoon fresh parsley chopped
salt and pepper to taste
Calories: 78kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Fiber: 0g | Sugar: 1g |
Another go to breakfast of mine that starts up my day with a good amount of protein, delicious fat and sweet banana's to make this monkey go crazy! lol
1 cup low fat cottage cheese
1 tbsp. unsweetened peanut butter
1/2 medium banana sliced
Pinch of cinnamon
Nutrition Facts: Calories: 366 Fat: 12 g Protein: 36 g Carbs: 33 g Fiber: 3 g
This has been a breakfast recipe I have been excited to waking up each morning! Its tasty, tangy, filling and my body loves it!
40 grams Dry Oatmeal, Old fashion
1/2 cup boiled water
85 grams Greek yogurt, plain
140 grams mixed cranberry and berries (I saute my cranberries with berries ahead of time to soften the cranberries)
1 packet stevia
Its best to use old fashion oats to get the best nutrition and fiber to keep you full. Also I stocked up on the cranberry sale after Xmas and froze all of them and use them as needed. I also make this in larger batches and place each individual portion in containers in the fridge, to make a healthy and simple start of each day. Enjoy
1 serving Calories: 254 Protein: 14 g Carbs: 49 g Fat: 11 g Fiber:
Veronica Vargas is Bodies By V.V. creating simple and tasty recipes for the busy women who wants to take charge of her body and health that focuses on weight loss and hormone balance