Asian Beef lettuce wraps

These are ridiculously easy to make, and a family favorite.

Ingredients:

1 lb lean ground beef

1 onion, chopped

4-5 cloves garlic, minced

3-4 carrots, chopped

1 medium zucchini, chopped

1 8oz can water chestnuts, drained and finely chopped

1/2 cup hoisin sauce

1 Tbsp ginger paste

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

1-2 tsp sesame oil

Lettuce leaves for wrap (Boston Bibb or butter lettuce work well, I’ve used Romaine in a pinch)

Directions:

Heat a large skillet over medium heat. Add ground beef, cooking and stirring until browned. Drain and discard any fat.

Add onions, garlic, carrots, and zucchini to ground beef. Let cook until onions are translucent and carrots have softened slightly.

Stir in water chestnuts, ginger, hoisin, soy sauce, and vinegar. Let simmer for 2-3 minutes to combine flavors.

Stir in sesame oil. Serve on lettuce leaves and enjoy!

Meatloaf Muffins

Baking meatloaf in muffin tins speeds up the cooking time–25 minutes as opposed to 75 minutes. These can be frozen without the glaze and reheated at a later date.  I like to serve these with mashed sweet potatoes and roasted broccoli.

Ingredients:

1 cup ketchup

1 Tbsp Worcestershire sauce

1/4 cup brown sugar

2 tsp olive oil

1 medium onion, finely chopped

3 carrots, finely chopped

1-2 handfuls of spinach, chopped

3 garlic cloves, minced

1 1/2 lbs extra lean ground beef

1 cup oats

2 Tbsp mustard

2 large eggs

Directions:

For the glaze: Mix together ketchup, Worcestershire sauce, and brown sugar. Set aside.

Preheat oven to 350*.

Heat olive oil in large skillet over medium heat. Add onion, carrot, and garlic, saute until translucent. Add the spinach and let wilt. Remove from heat and let cool for a few minutes.

Combine vegetable mixture, half the glaze, and the remaining ingredients in a large bowl.  Be careful not to overmix, or meatloaf will be dense.

Spoon meat mixture into 12 muffin cups coated with olive oil/ cooking spray. Top with glaze.

Bake at 350* for 25 minutes or until no longer pink. Let stand for 5-10 minutes before serving.

Stuffed Peppers

These peppers are loaded with vegetables. They can be assembled ahead of time, and baked when you are ready to enjoy them.

Ingredients:

6 bell peppers

1 lb lean ground beef

1 lb turkey Italian sausage

1 large onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

6 oz fresh spinach

Italian seasoning, to taste

1 cup tomato sauce

2 cups mozzarella, grated

1/2 cup Parmesan cheese, grated

Directions:

Preheat oven to 375*. Cut tops off peppers, chop tops to add to filling. Devein peppers and rinse out seeds. Place peppers in baking pan.

In a large pan, brown ground beef and sausage. When meat is nearly browned, add onions, garlic, pepper tops, carrots, and spinach. Cook until softened.

Add Italian spices and tomato sauce. Simmer until flavors combine.

Remove from heat and let filling cool slightly. Mix in 1 1/2 cups mozzarella and Parmesan cheeses.

Fill peppers, topping with some of the reserved mozzarella.

Loosely cover pan with foil. Bake 30 minutes. Remove foil and bake an additional 20-25 minutes, until cheese has melted and browned slightly.