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Stuffed Zucchini Boats
Raise your sails! You're about to go on a culinary adventure... on a zucchini boat. Pack the green vessel with ground beef, onion, marinara sauce, and spices, and you'll be well on your way to a meal you won't want to put down (literally, you eat it with your hands).
Stuffed Zucchini Boats
Recipe by: Jamie Webber
Makes: 6 boats
Ready in: 45 minutes
INGREDIENTS
6 zucchini
1 tablespoon coconut oil, plus extra
1/2 yellow onion, finely chopped
1 garlic clove, minced
1 pound ground beef
1 cup marinara sauce
1 teaspoon oregano
1 teaspoon dried parsley
Salt and pepper, to taste
1 cup mozzarella cheese, shredded (optional)
Chopped basil, for garnish (optional)
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Create boats out of zucchini by slicing them in half and carving out the flesh until a little valley forms. (Save the flesh for later.)
3. Rub the outside of the zucchini with a little oil. Place in a line on a parchment-lined baking pan and set aside.
4. Heat 1 tablespoon of oil in a pan over medium heat, then add onion. Cook for 2-3 minutes, until translucent. Add the garlic and ground beef, and cook until meat is browned.
5. Once meat is fully cooked (about 8-10 minutes), add marinara, zucchini flesh, seasonings, and salt and pepper, and let everything simmer for about 10 minutes.
6. Scoop the meat mixture into the boats and, if using cheese, sprinkle on top.
7. Bake for 10-15 minutes until cheese is melted and zucchini has softened.
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One-Pot Beef and Broccoli Stir-Fry
How many times have you found yourself in the it's-late-and-I'm-so-tired-but-I'm-starving scenario after a long day at work? Then you reach for the take-out menu, only to be underwhelmed by what you thought was going to be a solid meal. Put on your apron and commit to making this one-pot meal with protein-rich beef and broccoli. In less than 20 minutes, you'll be eating a healthy meal that requires practically zero cleanup.
One-Pot Beef and Broccoli Stir-Fry
Recipe by: Jamie Webber
Makes: 4 servings
Ready in: 20 minutes
INGREDIENTS
1 tablespoon coconut oil, divided
1 pound boneless round flank steak, cut into thin 3-inch strips
2 garlic cloves, minced
1 head of broccoli, florets only
1 yellow onion, sliced
Brown rice or quinoa, cooked
SAUCE INGREDIENTS
1/3 cup low-sodium soy sauce
1/3 cup water
1 tablespoon maple syrup
1 teaspoon fresh ginger, minced
DIRECTIONS
1. In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Add steak and sauté for 3-5 minutes until no longer pink. Set aside.
2. In the same pan, add garlic, broccoli, and onion, and the remaining oil, and continue to cook for 3-5 minutes.
3. Add the beef back into the pan.
4. In separate bowl, whisk all the ingredients for the sauce and pour into pan. Cook for 2-3 minutes or until everything is fully combined and the mixture is warm.
5. Serve hot over brown rice or quinoa.
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Steak Burrito Bowl
Yep, you can make your own (way healthier) version of a fast-food burrito bowl (way better) at home. Make the marinade, let the beef soak in it for 2 minutes to 2 hours (really, whatever you have time for), and then get cooking. After just 10 minutes, you can get to the best part: layering the beans, tomatoes, avocado, and quinoa over romaine like you just mastered cooking school.
Steak Burrito Bowl
Recipe by: Jamie Webber
Makes: 4 servings
Ready in: 25 minutes (add 2 hours if marinating longer)
MARINADE INGREDIENTS
1 cup cilantro, roughly chopped
4 tablespoons olive oil
2 garlic cloves, minced
1/2 jalapeño, minced and seeds removed
Sea salt and pepper, to taste
BOWL INGREDIENTS
1 pound boneless flank steak, cubed
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
4 romaine lettuce leaves, loosely chopped
1/2 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 avocado, sliced
2 cups quinoa or brown rice, cooked
4 tablespoons cilantro, roughly chopped
1 lime, juice only
DIRECTIONS
1. Add all marinade ingredients to a food processor (or just chop everything really small!).
2. In a large plastic bag, add the steak and marinade. If you have time, let it sit for 2 hours, but if not, just start cooking right away. It will still soak up the flavors.
3. Heat olive oil in a pan over medium heat. Add onions and cook for 3 minutes, then add steak and cook for 4-5 minutes on each side. Set aside.
4. In four separate bowls, layer ingredients by adding quinoa or brown rice first, then black beans, then tomatoes and lettuce, then steak and onions, and finally, sliced avocado. Sprinkle on cilantro and a squeeze of lime juice.
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Taco Lettuce Wraps With Ground Beef
It's taco night (i.e., Monday through Sunday). But if you're getting tired of the usual rotation, go back to your roots and enjoy tacos the way your mom used to make 'em... with ground beef.
The spices and salsa verde give the beef flavor, so you don't need to go overboard on the toppings. Swap out the standard shell for a durable piece of butter leaf lettuce to hold the fixins together. Add a few slices of avocado, a dollop of Greek yogurt, and shredded red cabbage for some crunch.
Taco Lettuce Wraps With Ground Beef
Recipe by: Jamie Webber
Makes: 4 servings
Ready in: 15 minutes
INGREDIENTS
1 tablespoon ghee or butter
1 yellow onion, diced
1 pound lean ground beef
3 garlic cloves
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup salsa verde
6-8 butter lettuce leaves
1 avocado, sliced
1/2 cup Greek yogurt
Shredded red cabbage, for garnish (optional)
DIRECTIONS
1. In a sauté pan, melt ghee or butter over medium heat. Add diced onion and cook until translucent.
2. Add the ground beef and break up until it starts to crumble, stirring occasionally, about 5 minutes. Add garlic and continue to cook for another 2 minutes. Add the spices and continue to cook until meat is browned, about 3 more minutes. Add the salsa verde and mix well.
3. Separate butter lettuce leaves. Add ground beef, sliced avocado, a dollop of Greek yogurt, and a sprinkle of shredded red cabbage to each leaf.
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Hawaiian Beef Kebabs
Not making it to Hawaii anytime soon? Us either. But we're bringing the luau vibe to your own backyard with these easy, Hawaiian-inspired skewers. Layered with pineapple, pepper, onion, zucchini, and beef that's been marinating in a tropical paradise of flavors, these kebabs are a healthy option for you and your guests.
Hawaiian Beef Kebabs
Recipe by: Jamie Webber
Makes: 8 skewers
Ready in: 35 minutes (add 2 hours if marinating longer)
MARINADE INGREDIENTS
2 large oranges, juice only
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
SKEWER INGREDIENTS
1 pound sirloin steak, cubed
1/2 fresh pineapple, cubed
2 red bell peppers, sliced into 1-inch squares
1/2 red onion, sliced into 1-inch squares
2 zucchini, sliced into 1-inch circles of half moons
Salt and pepper, to taste
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Soak skewers in a bowl of water while preparing ingredients.
3. Add all marinade ingredients to a saucepan over medium heat and bring to a simmer. Let cool.
4. Prepare all skewer ingredients as suggested then season with salt and pepper.
5. Add steak, pineapple, and vegetables to a plastic bag. Pour in the marinade and coat all ingredients evenly. Marinate for at least 2 hours, flipping once. If you have no time, just start cooking. The flavor will still soak in.
6. Load the skewers by alternating ingredients. First add red pepper, followed by onion, then steak, zucchini, and pineapple; repeat.
7. Put the skewers on a rimmed baking sheet and bake in the oven for 10-15 minutes. Be sure to rotate every 5 minutes for even cooking.
8. Serve on a platter or over a grain like quinoa.
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How to Lose Weight Just By Walking
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How Tummy Tuck Surgery Makes You Look Beautiful
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