Healthy Dinner suggestions

PAleo Friendly, Low Carb & Gluten Free

_____________________________________________________________________________

QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS

Recipe and pics by: Gina at SkinnyTaste.com 

Quick Skillet Steak with Onions and Mushrooms
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th (about 4 oz) • Points +: 2 pts • Smart Points: 2
Calories: 95.4 • Fat: 4.1 g • Protein: 12.5 g • Carb: 3.5 g • Fiber: 1.0 g • Sugar: 1.1 g Sodium: 26.8 mg (without salt)

Ingredients:

  • 1/2 lb thin sliced beef round or sirloin steaks
  • 1/2 large onion, sliced into rings
  • 1/2 tsp olive oil
  • 8 oz sliced mushrooms
  • 4 seconds cooking spray (I like Smart Balance)
  • garlic powder to taste
  • salt and fresh cracked pepper to taste

Directions:

Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.

_____________________________________________________________________________

 

Tuna Cakes ( Low Carb & Gluten Free)

dietsLow CarbPaleo Recipes

Photo and recipe provided by : Peaceloveandlowcarb.com

Photo and recipe provided by : Peaceloveandlowcarb.com

 

Photo and Recipe provided by : Peaceloveandlowcarb.com

Note before you begin... Make sure the tuna is completely drained and as dry as possible. Excess moisture will make the tuna cakes fall apart. 

Ingredients

  • 2 - 7 oz cans sustainable tuna, drained
  • 2 large pastured eggs
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp Italian flat leaf parsley, chopped
  • 2 tbsp coconut aminos or gluten free soy sauce
  • 1 tsp fresh ginger, grated
  • 1 tsp toasted sesame seeds
  • 1/4 tsp crushed red pepper flakes
  • sea salt and black pepper, to taste
  • 2 tbsp olive oil, more if needed

Instructions

  1. In a large mixing bowl, combine tuna, eggs, shallot, garlic, parsley, coconut aminos, ginger, sesame seeds, red pepper flakes, sea salt and black pepper. Mix until ingredients are well incorporated. 
  2. Form mixture into 8 equal sized patties. Place the patties in the freezer for about 30 minutes. 
  3. Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the patties to the pan. 
  4. Fry the tuna cakes for about 3-4 minutes on each side. Use caution as you are flipping them over as they are very delicate and will crumble apart easily. 

Notes

Per Serving (2 Cakes) | Calories: 176 | Total Carbs: 4.5g | Fat: 4.25g | Protein: 32g | Fiber: .5g |  Net Carbs: 4g

For more great Recipe idea and a blue print to getting lean and Fit in just 30 days join our 360PT 30 Day Challenge just click here for details

_____________________________________________________________________________

crock pot Chili (Paleo Friendly , Low Carb & Gluten Free )

Photo and recipe by : Wholesomeyum.com

INGREDIENTS

INSTRUCTIONS

Crock Pot slow cooker instructions

  1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
  4. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

  1. Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.
  4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
  5. Wait for the natural release if you can (to retain the most moisture in the chicken), or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.

NOTES

Net carbs per serving (1 cup): 10g

*This is a very chunky chili, which I think is a good thing. If you prefer yours thinner, you can add a little water prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.

_____________________________________________________________________________

RIBS WITH BBQ APPLE SAUCE
Photo and Recipe by : Paleo Leap

Recipe and Photo by Paleoleap.com

Recipe and Photo by Paleoleap.com

To maximize the flavor, I like to marinate my ribs for about a day before cooking them. I’ve included a rub recipe here to do just that, but technically, this is optional; if you’re working on a tight schedule, just a good BBQ sauce will give you absolutely delicious ribs. 

Ribs with BBQ Apple Sauce Recipe

 SERVES: 4

Ingredients

  • 5 to 6 lbs. baby back pork ribs; (membrane removed);
  • 2 tbsp. chili powder;
  • 2 tbsp. paprika;
  • 1 tbsp. dried oregano;
  • 2 tsp. ground mustard;
  • 4 garlic cloves, minced;
  • Sea salt and freshly ground black pepper to taste;

BBQ Apple Sauce Ingredients

  • 1 1/2 cups Ketchup;
  • 1 cup applesauce;
  • 1/2 onion, minced;
  • 3 cloves garlic, minced;
  • 3 tbsp. Ghee or butter;
  • 3 tbsp. apple cider vinegar;
  • 2 tbsp. chili powder;
  • 1 tbsp. paprika;
  • ½ tsp. ground cinnamon;
  • Sea salt and freshly ground black pepper to taste;

Preparation

  1. In a small bowl, combine all the ingredients for the rub: chili powder, paprika, dried oregano, ground mustard, garlic, salt and pepper.
  2. Evenly coat both sides of the ribs with the spice rub and refrigerate for 8 to 12 hours.
  3. Preheat your oven to 250 F.
  4. Put the ribs on a baking sheet and cook for 1 ½ hours.
  5. While the ribs are cooking, get busy making the apple BBQ sauce.
  6. Warm the clarified butter in a saucepan over a medium heat, and cook the onion and garlic until soft.
  7. Then add the apple cider vinegar, ketchup, applesauce, chili powder, cinnamon, paprika and salt and pepper to taste.
  8. Let this simmer for 30 minutes.
  9. Baste the ribs with the sauce and let them continue cooking for another 30 minutes, basting every 10 minutes on each side with the sauce.
  10. When the ribs are cooked, take them out of the oven.
  11. Preheat your broiler or grill.
  12. Broil or grill the ribs 5 minutes on each side and serve. You can baste with the sauce before you broil or grill if you want more sauce on your ribs.
    _________________________________________________________________________