Recipe of the day. Beefy spanish rice

Beefy Spanish Rice
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove; minced
1 can (14 1/2 ounces) stewed tomatoes
1 1/2 cups water
1 cup uncooked long grain rice
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 tablespoons tomato paste
In a large skillet, cook beef, onion, green pepper and garlic until the meat is browned; drain. Stir in tomatoes, water, rice, salt, chili powder, thyme, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender. Stir in tomato paste; heat through.
Note:
To add extra zest to this classic dish, stir in 1 teaspoon prepared mustard to the mixture before cooking.
Makes 4 servings.

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Healthy recipe: Leanne’s meatball and veggie stirfry

Leannes Meatball and Veggie

Stir Fry

Serves 4

INGREDIENTS:

1 pound ground beef

2 tablespoons coconut flour

Sea salt and freshly ground black pepper to taste

1/2 teaspoon dried thyme

1/2 tablespoon coconut oil

1 cup sliced mushrooms

1 large stalk celery, chopped

2 cups cauliflower florets

1/2 cup full fat coconut milk

1/4 cup low sodium beef broth

2 cloves garlic, minced

1/4 cup chopped green onion

Prep time: 5 minutes

Cook time: 14 minutes

COOKING INSTRUCTIONS: In a large bowl, mix the first 4 ingredients (beef through thyme). Form

meat mixture into meatballs.

In a large skillet over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each

side for 2 minutes, until brown. To the meatballs, add the mushrooms, celery and cauliflower.

In a large bowl, mix the remaining ingredients (coconut cream through green onion). Pour sauce over

meatballs and simmer for 10 minutes, until meatballs are no longer pink in the center and vegetables

are tender. Serve warm.

SERVING SUGGESTION: Steamed green beans.

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Recipe of the day. Convenient slow cooker lasagna

Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
Variations:
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.

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Recipe-Fantastic beef fajitas

Fantastic Beef Fajitas
1 pound beef top sirloin or flank steak, trimmed and cut into 1/4 inch strips
5 tablespoons vegetable oil, divided
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium sweet red pepper, cut into thin strips
1/2 medium onion, sliced
8 flour tortillas, warmed
2 ripe avocados, peeled and sliced
Salsa
Sour cream
In a large resealable plastic bag, combine 3 tablespoons oil, lemon juice, oregano, garlic, salt and pepper; add beef and toss to coat. Refrigerate for 3 hours, or overnight, turning occasionally. Remove meat and discard marinade. In a skillet, heat 1 tablespoon of oil. Saute red pepper and onion until crisp-tender; remove and set aside. Heat remaining oil; cook meat for 2 to 4 minutes, or until it reaches desired doneness. Return vegetables to pan; heat through. Place a spoonful of meat and vegetables on each tortilla. Top with avocado, salsa and sour cream; roll up.
Variation:
For an authentic bold flavor, add 1 teaspoon ground cumin to the marinade.
Makes 4 to 6 servings.

Recipe-Barbecued roast beef

Barbecued Roast Beef
1 (4 pound) beef roast
1 cup ketchup
1 onion, chopped
3/4 cup water
3 tablespoons Worcestershire sauce
3/4 cup brown sugar
Place roast into 4 quart slow cooker. In a small bowl, mix together all remaining ingredients except the brown sugar. Pour over roast. Cover; cook on low for 6 to 7 hours. Approximately 1 hour before serving, sprinkle with 3/4 cup brown sugar.
Makes 8 servings.