Crock Pot Low-Carb Beef Stew
Ingredients:
2 pounds of stew meat
3 cups of bottled water
2 tablespoons of extra virgin olive oil
1 cup of chopped onions
1 cup of chopped celery
1 large carrot
1 10 ounce package of frozen peas or green beans
16 ounce can of tomato sauce
Garlic powder
Onion powder
Oregano
Salt
Pepper
Red pepper flakes (I love heat, so if you do, go ahead and add it!)
Directions:
Turn the crock pot on high and add the water, onions, celery, chopped up carrot, peas and the tomato sauce. Before adding the meat it is always nice to brown the outside of it to add some extra flavor to the meat. Therefore take the stew meat and place them in a skillet with the extra virgin olive oil and set the range to about medium heat. Make sure that all the sides of the meat brown up nicely and then you will need to drain the excess oil and fat that is left in the pan. Once that has drained, take the meat and toss it in the crock pot and then take the spices and add as much as you would like tasting them as you go along.
2 pounds of stew meat
3 cups of bottled water
2 tablespoons of extra virgin olive oil
1 cup of chopped onions
1 cup of chopped celery
1 large carrot
1 10 ounce package of frozen peas or green beans
16 ounce can of tomato sauce
Garlic powder
Onion powder
Oregano
Salt
Pepper
Red pepper flakes (I love heat, so if you do, go ahead and add it!)
Directions:
Turn the crock pot on high and add the water, onions, celery, chopped up carrot, peas and the tomato sauce. Before adding the meat it is always nice to brown the outside of it to add some extra flavor to the meat. Therefore take the stew meat and place them in a skillet with the extra virgin olive oil and set the range to about medium heat. Make sure that all the sides of the meat brown up nicely and then you will need to drain the excess oil and fat that is left in the pan. Once that has drained, take the meat and toss it in the crock pot and then take the spices and add as much as you would like tasting them as you go along.
Crock Pot Cheese Burger Sandwiches
Submitted by Jamie Smith
Ingredients:
1 1/2 pounds leans ground beef (or lean ground turkey)
1/2 teaspoon garlic pepper
8 ounces fat free cheddar cheese
2 tablespoons skim milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 whole wheat sandwich buns
Directions:
Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Spray 3 to 4 quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker. Cover and cook on low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.
Ingredients:
1 1/2 pounds leans ground beef (or lean ground turkey)
1/2 teaspoon garlic pepper
8 ounces fat free cheddar cheese
2 tablespoons skim milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 whole wheat sandwich buns
Directions:
Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Spray 3 to 4 quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker. Cover and cook on low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.
Stuffed Red Bell Peppers
Ingredients:
4 large red bell peppers
3/4 lb. ground chuck
1/2 lb. ground pork
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. beef bouillon granules
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt
Dash of seasoning salt, preferably Lawry's
1 c. tomatoes, diced
1 c. mushrooms, finely chopped
1 c. shredded cheese (Note: I use 4-Cheese Mexican pre-shredded in the bag.)
1/2 c. green onion, thinly sliced
1 c. hot water
Directions:
Preheat the oven to 350 degrees. Halve the red bell peppers through the stem. Clean out the insides and seeds. In a hot skillet, sauté the beef, pork, chopped onion and garlic until just brown. Add 1 tsp. beef bouillon, garlic powder, salt, pepper and seasoning salt. Stir. Drain the fat. Add the tomatoes, mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside. Mix the hot water with the remaining bouillon. Stir and let dissolve. Fill the red pepper halves with filling. Pour water/bouillon mix into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish. Cover with foil and bake for 35 minutes. After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover and bake for an additional 10 minutes.
4 large red bell peppers
3/4 lb. ground chuck
1/2 lb. ground pork
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. beef bouillon granules
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt
Dash of seasoning salt, preferably Lawry's
1 c. tomatoes, diced
1 c. mushrooms, finely chopped
1 c. shredded cheese (Note: I use 4-Cheese Mexican pre-shredded in the bag.)
1/2 c. green onion, thinly sliced
1 c. hot water
Directions:
Preheat the oven to 350 degrees. Halve the red bell peppers through the stem. Clean out the insides and seeds. In a hot skillet, sauté the beef, pork, chopped onion and garlic until just brown. Add 1 tsp. beef bouillon, garlic powder, salt, pepper and seasoning salt. Stir. Drain the fat. Add the tomatoes, mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside. Mix the hot water with the remaining bouillon. Stir and let dissolve. Fill the red pepper halves with filling. Pour water/bouillon mix into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish. Cover with foil and bake for 35 minutes. After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover and bake for an additional 10 minutes.