Tasty Tuesday – Korean Beef Bowls

Hello!

Happy Tasty Tuesday!!!

Make sure you head over to Lena’s page to check out all the other Tasty Tuesday yumminess, like her Single Serving Sweet Potato Casserole! Hello, Fall!! 🙂

I have a recipe worth sharing with you today, too. Whoop!

I found it in a Pampered Chef cookbook when I was at my folks’ house this past weekend.

Sidebar – did you know I sold Pampered Chef for 4 years? Seriously. That’s why I own EVERY. PIECE. OF. STONEWARE. known to man. Let me know if you need to borrow a piece. 😉

I stopped because it was just plain difficult to “restart” my business every time we moved. I tried but…..I’m really not an outgoing person and cold-calling people to book a party was not my favorite thing.

Anyway, I saw the recipe and it sounded like it was right up our alley.

The bonus was it was listed as a “20 minute recipe.” Oh yeah, I’m totally down with that.

You know that I had to adjust it a little, though.

I can’t remember the last time I followed a recipe exactly as written. I’m not even sure I know HOW anymore!

But, either was, this will definitely become a staple in our house. Delicious, easy, quick, and healthy – can’t think of anything wrong with that!

Korean-style Beef Bowl
Makes 4 servings
Adapted from The Pampered Chef

2 green onions, sliced (whites and greens)
1 pound skirt steak (you can use flank if you can’t find skirt but it may adjust your cooking time)
4 garlic cloves, pressed (or 2. that’s what the recipe called for. we like garlic.)
3 tablespoons soy sauce
1 tablespoon sesame oil (I used fiery toasted sesame oil from Harris Teeter. Mmmm…spicy!)
1 teaspoon freshly ground black pepper
1 tablespoon coconut sugar (or regular or what you have. not confectioner’s.)
1 teaspoon olive or coconut oil
1 cup uncooked jasmine rice
2 medium carrots (or 8-10 baby carrots, which is what I used)
2 cups mung bean sprouts

1. Thinly slice green onions, reserve 1 tablespoon for garnish (if desired) and place remaining in large bowl.

2. Cut steak crosswise into 2-inch pieces and slice into thin strips, cutting against the grain.. Place in bowl with green onions. Press garlic over beef, add soy sauce, sesame oil, pepper, and sugar, and mix well. Cover and refrigerate until ready to use.

3. While beef marinates, cook rice according to package directions.

4. For vegetables, peel carrots and discard skins. Continue peeling carrots to make long ribbons and place in ice water until ready to use. If using baby carrots, cut into matchsticks. Don’t cut your fingers. That’ll hurt.

5. Add oil to large (12-inch) skillet and heat over medium-high heat. Add beef to skillet in a single layer and cook, without stirring, for 2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until no longer pink. If using matchstick carrots, add to pan during this stage. Remove from heat.

6. Fluff rice with fork. Divide among serving bowls and top with vegetables and beef. Garnish with reserved green onion tops, if desired.

7. Om. Nom. Nom. Don’t expect leftovers. 🙂

Super easy crockpot tomatillo salsa chicken

Hello!

Thank goodness it’s finally Thursday!

Is it just me or has this been the longest week ever?

I don’t know what it is but I’ve been struggling to get out of the house on time each morning. “On time” in my world is early so it’s not like I’ve been late to work, I’ve just been less early. #firstworldproblems

But still, that’s not like me. I’ll be glad when the weekend is here! Maybe I can recharge my inner clock and get my mornings back in gear.

Although, I’m fairly certain I know why I was dragging a little this morning.

A quick thunderstorm rolled through last night. I know this because I was awakened at 12:30 by the LOUDEST and LONGEST clap of thunder I have ever heard. Seriously, I swear it was right about the house! And then, immediately afterwards, I suddenly had a 60 pound dog blanket.

Yep, this girl is afraid of thunder storms.

Luckily, the rest of the thunder rumbles were low and far away in the distance so she calmed down pretty quickly and decided to just lay next to me instead of on top of me. 🙂

 So, I’ve been using the hell out of my crockpot this week.

I’m hitting CrossFit after work every day so by the time I get home, I’m hungry and I don’t want to think about what’s for dinner.

I thawed some chicken breasts from the farmer’s market and decided to put this jar of tomatillo salsa we found at Harris Teeter to good use!

Super Easy Tomatillo Salsa Chicken
serves about 6, depending on how many chicken breasts you use

2 large boneless, skinless chicken breasts (or use a combo of breasts & thighs, if you prefer)
1 jar tomatillo salsa (make sure you read the ingredients and avoid fake stuff like high fructose corn syrup, etc)
1/2 cup chicken broth (I added this to cut down on the “green-ness” of the salsa)
salt and pepper to taste
Hot steamed rice
Black beans, rinsed and drained (optional)

Place chicken breasts in crockpot. Top with salsa and chicken broth. Season with salt and pepper.

Cook on low 8 hours. Serve over rice (and black beans), if desired.

OM NOM NOM!!!

I’ll be honest – the leftovers for lunch the next day were even better than the original dinner. So, if you can, make enough for leftovers!

Talk to me: Do you prefer red salsa or green salsa? Do you have any pets afraid of thunderstorms? Have you ever tried the “thunder coat?”

We’ve considered it but it’s expensive (like $60!) and it’s not like we can leave her in it all day during spring/summer when severe thunderstorms pop up without warning. THAT couldn’t be good for her.

– jennifer

Bring the Border to you with “A Thinner Mexican Dinner”

Hi there!

Yesterday was such a great day!  I don’t normally say that about Mondays – hell, who does?! – but I really enjoyed yesterday.

The workout at Crossfit was AWESOME and I hit some PRs (I Rx’d the weight and downgraded to the blue band for the pull ups!) and I got to flip some really heavy tires!

FUN!

I FINALLY met with the Orthopedist and got the “all clear” to get back to running. O. M. G. That’s like music to my ears!

Of course, I can’t just jump right back in to my marathon training plan. Wouldn’t that be nice, though? I’ve got to get back into it slow and steady and I’m okay with that.  I’ve been staying in good shape with Crossfit so I’m confident that I’ll be back in no time!

And, then there was dinner last night.

Oh. My. Goodness.

So. Delicious.

For all intents and purposes, it’s a taco salad.

But, different.

And, so much better.

You won’t find this at Taco Bell.

A Thinner Mexican Dinner
makes 4 servings

For the meat
3/4 pound lean ground beef (90% lean or higher)
2 cloves garlic, minced
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/3 cup water

For the dressing
4 medium tomatoes, diced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For the salad
2 Romaine Lettuce Hearts, chopped
1/2 cup reduced-fat, shredded cheddar cheese
2 ounces baked corn tortilla chips
1 avocado, diced (I added this because avocados are YUM!)

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water ans stir until well combined and some, but not all, of the liquid has been absorbed. Remove from heat and allow the mixture to cool slightly.

2. Mix the dressing ingredients in a bowl; set aside.

3. Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top. Add avocado, if desired.

OR

Let each person build their salad they way they want. Thing 2 put the chips on her plate and topped them with the beef and lettuce and cheese (no tomatoes for her, thankyouverymuch) and made nachos.

Do whatever makes you happy!

4. Om nom nom!

Per serving:
Calories 440; Protein 32g; Carbohydrates 43g; Fat 19g (saturated 6g); Sodium 870mg; Fiber 11g

NOTE: Calorie count provided is for the original recipe without the avocado. The total will be different if you add avocado or any other toppings.

Recipe adapted from The New Abs Diet Cookbook

Question: How do you like to top your taco salad?

– jennifer