Start Losing Weight Now

Pages

Tuesday, October 4, 2016

Shepards Pie Recipe

Shepards Pie Recipe



Zutaten

Für  Personen
  • 300 g  Kartoffeln  
  •    Salz 
  • 1  kleiner Kopf Blumenkohl  
  • 500 g  Rinderhüfte  
  • 2  Möhren  
  • 1  kleiner Brokkoli  
  • 1  rote Zwiebel  
  • 4 Stiel(e)  Petersilie  
  • 2 Stiel(e)  Thymian  
  • 2 EL  Öl  
  • 1 TL  Tomatenmark  
  • 1  gestrichener EL Mehl  
  • 200 ml  Rinderbrühe  
  • 1 EL  Worcestershiresauce  
  •    Pfeffer 
  • 1/2 Bund  Lauchzwiebeln  
  • 50 g  fettreduzierter Frischkäse (21% Fett i. Tr.) 
  •    abgeriebene Muskatnuss 



Zubereitung

45 Minuten
   
1.
Kartoffeln schälen, waschen und klein schneiden. Kartoffeln in einem großen Topf in Salzwasser ca. 20 Minuten weich kochen. Blumenkohl in kleine Röschen schneiden und ca. 10 Minuten vor Ende der Garzeit zu den Kartoffeln geben
2.
Fleisch in haselnussgroße Würfel schneiden. Möhren schälen, waschen und in Stücke schneiden. Brokkoli in kleine Röschen schneiden. Zwiebel schälen und fein würfeln. Petersilie und Thymian waschen, trocken schütteln und die Blättchen, bis auf 2 Stiele Petersilie, fein hacken
3.
Öl in einer Pfanne erhitzen. Fleisch darin unter Wenden scharf anbraten, herausnehmen. Möhren in die Pfanne geben und anbraten. Zwiebelwürfel zugeben und ca. 1 Minute mitbraten. Tomatenmark einrühren und kurz anrösten. Mehl darüberstreuen und gut vermengen. Brühe unter Rühren zugeben. Brokkoli, Worcestershiresauce, Thymian, Petersilie und Fleisch zugeben und ca. 10 Minuten köcheln lassen. Mit Salz und Pfeffer würzen
4.
Lauchzwiebeln waschen, putzen und klein hacken. Blumenkohl und Kartoffeln abgießen. Frischkäse zugeben und zu Püree stampfen. Lauchzwiebeln zugeben und mit Salz, Pfeffer und Muskat abschmecken
5.
Rinderragout in eine ofenfeste Form geben und das Püree darüber verteilen. Butter darüberstreichen und im vorgeheizten Backofen (E-Herd: 200 °C/ Umluft: 175 °C/ Gas: Stufe 3) 20–30 Minuten backen. Pie herausnehmen und mit Petersilie garnieren

Ernährungsinfo

4 Personen ca. :
  • 310 kcal
  •   1300 kJ  
  • 35g Eiweiß
  •   9g Fett
  •   20g Kohlenhydrate

Cider Pork Recipe

Cider Pork Recipe



Zutaten

Für  Personen
  • 2  große Zwiebeln  
  • 1–2  Knoblauchzehen  
  • 5 Scheiben  Frühstücksspeck  
  • 1,2 kg  Kartoffeln  
  • 4  Schweinenackensteaks (à ca. 180 g) 
  •    Salz und Pfeffer 
  • 2–3 EL  Öl  
  •    Muskat 
  • 1/4 l  Cider (Apfelwein) 



Zubereitung

225 Minuten
   
1.
Zwiebeln schälen und in Ringe schneiden. Knoblauch schälen und fein hacken. Speck in kleine Würfel schneiden. Kartoffeln schälen, waschen und in Scheiben schneiden.
2.
Fleisch waschen und trocken tupfen. Mit Salz, Pfeffer und Knoblauch würzen. Öl in einer großen Pfanne erhitzen. Fleisch darin von beiden Seiten kräftig anbraten.
3.
Kartoffeln und Zwiebeln mischen. Kräftig mit Salz, Pfeffer und Muskat würzen. Ca. 2/3 der Kartoffeln in einen ofenfesten Topf schichten. Fleischscheiben überlappend darauflegen. Mit restlichen Kartoffeln bedecken und mit Speck bestreuen.
4.
Cider darübergießen.
5.
Zugedeckt im vorgeheizten Backofen (E-Herd: 150°C/Umluft: 125°C/Gas: Stufe 1) ca. 3 Stunden backen. Nach ca. 2 Stunden den Deckel abnehmen und zu Ende backen.
6.
Getränke-Tipp: kühler Cider (perlender Apfelwein).

Ernährungsinfo

4 Personen ca. :

  • 670 kcal
  •   40g Eiweiß
  •   35g Fett
  •   39g Kohlenhydrate

Wednesday, March 4, 2015

BANG BANG CHICKEN PASTA



INGREDIENTS:

  • 8 oz thin spaghetti pasta
  • 1/2 lb boneless chicken breast, cubed
  • 2 cloves garlic, minced
  • chopped parsley for garnish
for the sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup + 2 tbsp Thai sweet chili sauce
  • 1/2 tbsp honey
  • 1 tbsp sriracha sauce
  • 1 tbsp lime juice

DIRECTIONS:

1. Lightly grease a saute pan and turn stove to medium high. Add garlic and cook until aroma of the garlic comes out. Add in chicken pieces and cook until chicken is cooked through and slightly browned.
2. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when pasta is finished.
3. While pasta is cooking, prepare the sauce. In a small bowl, make the sauce by combining all ingredients and mixing with a whisk until smooth. You can adjust as needed.
4. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in the microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.
Adapted from Damn Delicious and Luv A Bargain

Monday, March 2, 2015

Vegan Potato Rice Crust Pizza

Vegan Potato Rice Crust Pizza Recipe


Dough ingredients:
1 1/2 cups yukon gold potatoes (boiled then mashed)
1 1/2 cups potato flour
1/2 cup brown rice flour
1 tbsp. baking powder (optional)
1/4 cup coconut sugar
Fresh rosemary and garlic powder
Sauce ingredients:
3/4 cup tomato pasteWater (desired amount)
Oregano Toppings:
Broccoli (steamed)
Red bell pepper (sliced)
Tomato (sliced)
Fresh Basil
And/or whatever you desire!

Directions:
1. Preheat over to 400°F
2. Mix dough ingredients together (thoroughly)
3. Line baking tray w/ parchment paper
4. Spread dough evenly
5. Bake on top rack for 10-15 min. or until desired crispness
6. Mix sauce ingredients together
7. Spread sauce over crust evenly
8. Add toppings
9. Pop the pizza back in oven for 5-10 min.
10. Serve and enjoy!

Saturday, February 28, 2015

Paleo Chilli Recipe

#Paleo Chilli Recipe


Paleo Chilli Recipe


#Paleo Chilli Recipe


Ingredients:
3 pounds of ground beef, cooked (grass fed, if possible)
8 bell peppers, diced (of any color)
1 large onion, diced
4 poblano peppers, diced (or hot pepper of choice)
10 slices of bacon, roughly chopped (Bacon: Good Eats post)
58 oz tomato sauce (no sugar!!)
6 oz tomato paste
8 oz diced tomatoes with chilis undrained (or without chilis)
16 oz chunky salsa (Chi-Chi salsa)
2 tsp paprika
2 tsp cumin
1 Tbs garlic powder
1 Tbs onion powder
4 Tbs chili powder

Directions:
1. Dice up green peppers, onions and poblano peppers and saute them till they are soft in a saute pan!
2. While peppers are sauteing, brown up 3 pounds of ground beef (grass fed preferred!) in large chili pot. This will be the main chili cooking pot! Drain liquid once beef cooked (if you prefer not to that is ok.)
3. Grab 10 slices of thick cut cooked bacon from fridge, and roughly chop. Add to the ground beef once beef cooked. If you dont have precooked bacon in the fridge, chop up 10 slices of raw bacon, and cook with the uncooked ground beef! But seriously, everyone should have precooked bacon in their fridge at all times!! lol.
4. Combine sauteed veggies in with the cooked ground beef and bacon in the large chili pot. Then add all remaining ingredients; tomato sauce, tomato paste, diced tomatoes, chunky salsa, paprika, cumin, garlic powder, onion powder & chili powder into large pot. Stir till well combined! *Note we use Chi-Chi’s salsa cause it doesn’t put in any added sugar!
5. Cook on high till bubbling, then reduce heat to low and simmer for 3 hours! Stirring often. This makes A LOT of chili, but it freezes well!






Incredible Stuffed Mushrooms and Tomatoes

Incredible Stuffed Mushrooms and Tomatoes


Ingredients :
5-7 Tomatoes
12 button mushrooms, stemmed (keep the stems for filling)
1 cup Almonds, soaked in water for about an hour then drain the water
2 handfuls Parsley, use just the leafy part -without the stems
4 tbsp. Tahini
3 tbsp. Olive oil
3 tbsp. Sesame seeds
1 tsp. Salt
¼ tsp. black pepper
½ cup Sunflower seeds, Pumpkin seeds and whatever kind of seeds you like
Directions :
Preheat oven to medium-high heat 180-200 degrees Celsius
  1. Cut tomatoes in half, gently remove pulp out of tomatoes and place in the food-processor mixing bowl, along with mushroom stems and almonds, blend at high speed.
  2. Add seeds, tahini, 2 tbsp. olive oil, salt, pepper and parsley, and continue blending for 2-3 minutes.
  3. Taste and add salt or pepper if needed.
  4. Fill the tomatoes and mushrooms with filling mixture, line on a heatproof dish and brush with some olive oil.
Bake for 20-25 minutes
*TIP: Usually I like to take the mushrooms out of the oven after 15 minutes.
Bon-appetite!!



Quinoa Raw Vegan Recipe


for the quinoa
  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon coconut oil
  • 1/4 teaspoon salt
  • 1/3 cup pine nuts
Instructions:
1. Soak the quinoa for 15 minutes in cold water.
2. Then stir it with your hand and carefully pour off the water using a fine mesh strainer.
3. Transfer the quinoa to a cooking pot with a lid, pour over the water and add the coconut oil and the salt.
4. Bring it to a boil, cover with the lid and reduce the heat to simmer for 10 more minutes.
5. Remove from the hot plate and leave in the cooking pot with the lid on for 5 more minutes.
6. Roast the pine nuts with the hot plate off for 2 minutes.
for the broccoli sauce
  • 1 large broccoli
  • 1/2 cup fresh parsley leaves
  • 1 lime juice
  • 1/2 cup olive oil
  • 1-2 cloves garlic
  • salt to taste
Instructions:
1. Place everything in the blender and blend using the S knife.
Assembling: Place the boiled quinoa in a plate, add the broccoli sauce on top and garnish with roasted pine nuts and chili peppers.
Time for preparation: 20 minutes. Serves 4.
bon appétit!





Monday, February 23, 2015

Pizza Margarita Meatza


Pizza Margarita Meatza


Ingredients
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds ground turkey meat
  • 1 teaspoon worcestershire sauce
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 12 ounces fresh shredded mozzarella cheese
  • 1 cup tomato sauce (there is a link in the post if you'd like to make your own!)
  • 2 small roma tomatoes, diced
  • 1/4 cup fresh basil, thinly sliced
Instructions
  1. Preheat oven to 450 degrees (F).
  2. In a small bowl mix together salt, oregano, garlic powder, onion powder, ground black pepper, and crushed red pepper flakes in a small bowl.
  3. Mix ground meat, worcestershire sauce, and eggs together in a mixing bowl until well combined. Add Parmesan cheese and seasoning mixture to meat; combine. Press ground beef mixture into a lightly greased large round pizza pan, spread out evenly.
  4. Place pan into the preheated oven and bake until meat is no longer pink, about 15 minutes.
  5. Pat off any grease that may be on the top with a paper towel.
  6. Turn oven setting to broil.
  7. Sprinkle 1/2 of the mozzarella cheese over baked meat, followed by the tomato sauce and tomatoes. Sprinkle remaining mozzarella cheese over pizza.
  8. Broil until cheese is melted and lightly browned, about 3 to 5 minutes.
  9. Cut into slices and serve at once! Enjoy :)







source

Veggie Quiche Cups To-Go


Veggie Quiche Cups To-Go



Ingredients

1 (10 oz.) package frozen chopped spinach, thawed and well-drained
7 eggs or 1 3/4 c. egg substitute
3/4 c. shredded cheddar cheese
1/4 c. finely diced red bell pepper
1/4 c. finely diced mushrooms
1/4 c. finely diced onion


Instructions

Line 12 muffin cups with foil baking cups; spray with non-stick cooking spray.

Combine all ingredients in a bowl and mix well.

Divide the mixture evenly between the muffin cups. Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.

Store refrigerated. Remove from foil liners and reheat in the microwave when you're ready to eat them.





source

Chicken and Avocado Salad with Lime and Cilantro


Chicken and Avocado Salad with Lime and Cilantro



Ingredients:

2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn't use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T mayo or light mayo


Instructions:

Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!)