LiveSqueezy
  • Home
  • All Recipes
  • Goal
  • About
  • FAQ
  • Contact

Four Layer Beef & Bacon Casserole

5/31/2016

2 Comments

 
Picture
I absolutely love this meal and have made it multiple times! It's pretty much a Shepherd's pie with sweet potato and it's not too difficult to assemble. Plus, this recipe doesn't call for too many ingredients, which I love. Anyways, I was unable to meal prep at all last week and relied on Power Supply, so it felt good to be prepping both my meals again this week. I added a lot more sweet potatoes to this recipe because it's the meal I eat before working out. With that being said, that meant I had to bake the casserole longer too. I probably baked the casserole for about 40-45 minutes, then still broiled for an additional 5 minutes. This meal is so yummy and definitely worth trying! Also, I have actually published this recipe already, but with a southwest twist that brings some more flavor, so definitely check out that version here as well!

Four Layer Beef & Bacon Casserole
Ingredients:
  • ½ pound bacon (I used 6 slices)
For the sweet potato mash:
  • 3 to 4 medium-sized sweet potatoes (I used 5-6 sweet potatoes)
  • ¼ cup coconut milk
  • ½ teaspoon dried sage
  • ¼ teaspoon salt
For the cauliflower mash:
  • 1 head cauliflower, chopped into florets (I used 2lb)
  • ¼ cup coconut milk
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
For the ground beef mixture:
  • 2 pounds ground beef
  • 1 garlic clove, minced
  • 1 medium yellow onion, diced
  • 8 ounces button mushrooms, diced
  • salt and pepper, to taste
  • coconut oil, for greasing the baking dish

Directions:
  1. Preheat the oven to 375°F. Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place the bacon on a rimmed baking sheet, place in the oven and bake for 12 to 15 minutes, until cooked through. Roughly chop the bacon. Set aside.
  3. Turn up the oven to 400°F. Poke holes in sweet potato with a fork. Place on a rimmed baking sheet and bake for 35 to 40 minutes or until the sweet potatoes are soft and easily pieced through with a knife. The time may range depending on the thickness of the sweet potatoes.
  4. While the potatoes are baking, steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside. Clean out the blender for the sweet potato mash.
  5. When sweet potatoes are soft, remove their skins and place in the food processor orblender. Blend until the sweet potato breaks down, then add the coconut milk, sage, and salt and pepper and puree until smooth. Set aside for later.
  6. Lastly, place a large pan or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Once the meat begins to brown, add the garlic, yellow onion and button mushrooms. Sprinkle with salt and pepper and continue to cook until the meat is cooked through, then remove the pan from heat.
  7. Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer. Then pour the cauliflower mash mixture on top of the meat and spread out. Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash. Lastly, pour the sweet potato mash on top and spread it out on top of the meat.
  8. Turn oven down to 350°F degrees. Place the casserole in the oven and bake for 30 minutes, or until the casserole begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.

​Original recipe found here
2 Comments

Garlic Bacon Avocado Burgers with Roasted BRUSSELS and Sweet Potatoes

5/31/2016

0 Comments

 
Picture
This was an awesome Memorial Day recipe to make! I opted for grilling the burgers instead of using a cast iron skillet as the directions call for. Also, it was a first for me throwing bacon in the food processor, but I see myself using that idea again in the future! For the side I threw some brussels sprouts and sweet potatoes on the same pan I used to bake 6 slices of bacon on for the Four Layer Beef & Bacon Casserole I also made this week, so the veggies soaked in the leftover bacon fat. I added some salt and roasted for 10-15 minutes at 375 degrees F. I then mixed everything around and roasted for another 10 minutes and served with the the burgers. And don't forget to top with avocado! Delicious, easy, and quick meal for prepping or making for family and friends.

Garlic Bacon Avocado Burgers
Ingredients:
  • 1 ½ lb ground beef
  • ½ lb bacon (look for a paleo brand & check ingredients!)
  • 6 large cloves garlic
  • ¼ teaspoon pink himalayan sea salt (I just used regular sea salt)
  • ¼ teaspoon fresh cracked pepper
  • 3 avocados

Directions:
  1. Using a food processor, pulse the bacon strips until they are ground.
  2. Crush or mince the garlic and place in a large bowl. Add the ground beef and bacon into the bowl. Sprinkle the salt and pepper over the meat. Using your hands, combine the meats, garlic, and seasoning until well disbursed.
  3. Divide the meat into ¼ pound sections and shape into patties.
  4. Heat a cast iron skillet (or a frying pan) to medium/high heat. Once the skillet is heated, add the patties in batches and sear for about 3-4 minutes per side (i heat my burgers to medium).
  5. Serve with a few avocado slices on top of each burger!

Original recipe found here
0 Comments

Slow Cooker Paleo Turkey Meatballs over Spaghetti Squash

5/16/2016

0 Comments

 
Picture
Another really yummy meatball recipe! Since I already bought almond flour for a previous recipe, I decided I should put it to use before I forget about it. I subbed out the turkey sausage for ground beef, but I am sure turkey sausage would only of made these meatballs even tastier. Also, I opted for pairing the meatballs with spaghetti squash since I haven't made that in a while. I forgot how incredibly fast and easy spaghetti squash is to make! Check out this link for directions on how to make it. Anyways, this meal turned out amazing and is definitely a good slow cooker recipe to have ready for when life gets busy!

Slow Cooker Paleo Turkey Meatballs
Ingredients:
  • 1 lb ground turkey
  • 1 lb turkey sausage (I used ground beef instead)
  • 1 tsp basil
  • ½ tsp oregano
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ cup almond meal
  • 1 egg, beaten
  • 24 oz San Marzano crushed tomatoes
  • ½ large onion, quartered
  • 2 cloves garlic, crushed
  • 2 tbsp red wine vinegar

Directions:
  1. Begin by heating a large skillet to medium high.
  2. In a large bowl, mix together both ground turkey and sausage until well blended.
  3. In a separate small bowl, mix together basil, oregano, rosemary, garlic powder, onion powder, salt, and almond meal. Add mixture to the meat.
  4. With your hands, mix together the spices and meat until well incorporated. Add in beaten egg and continue to mix well.
  5. Form meat mixture into large meatballs (about 1.5-2 inches in diameter).
  6. Grease your skillet, and add meatballs. Cook each meatball about 1 minute per side until the meat is browned (but not cooked through). Add meatballs to slow cooker.
  7. Top meatballs with tomatoes, onion, garlic, and vinegar.
  8. Cook on low for 5-6 hours.
  9. Serve plain with fresh basil, or with spaghetti squash.

Original recipe found here

0 Comments

Grilled Flank Steak with Avocado Chimichurri and Sweet Potato Fries

5/16/2016

0 Comments

 
Picture
I know the recipe I made last week also had a cilantro avocado topping, but this steak recipe had to be tried. Plus, with the rain finally stopping and the weather starting to warm up, it was nice to get outside and use the grill! Anyways, about this recipe, it was so delicious and also really super quick to make. The sweet potato fries combo was inspired by a Steak Frites meal I recently ordered in Nashville... I don't know how I've never tried that meal before, it was amazing! And so is this Paleo steak and frites version I made. It is definitely worth a try!

Grilled Flank Steak with Avocado Chimichurri
Ingredients:
  • 2 lb flank steak
  • salt & pepper to season
Avocado Chimichurri:*
  • ¾ cup fresh cilantro
  • 1 tablespoon fresh oregano
  • 1 garlic clove
  • 3 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 avocados, diced
*I made 1/3 of the Avocadco Chimichurri, which covered two meals, since this guacomole style topping goes bad quickly. I plan to prep more throughout the week for the rest of the meals.

Directions:
  1. Heat grill to medium high or 400 degrees.
  2. To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
  3. In add small bowl add diced avocado and blended chimichurri sauce. Lightly toss to coat, be careful not to mush the avocado. (you want them to remain diced)
  4. Season a room temperature flank steak with salt and pepper on both sides.
  5. Place steak on grill and cook for 4-6 minutes per side.
  6. Remove from grill, let sit for 2-3 minutes. Slice steak.
  7. Serve with avocado chimichurri sauce.

​Original recipe found here

​

My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:
  • 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
  • Olive oil spray
  • Sea salt (I actually use Garlic Sea Salt on everything I cook)
  • Optional: Cinnamon
Directions:
  1. Preheat oven to 425 degrees
  2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
  3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
  4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
  5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
  6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.
0 Comments

​Cilantro Lime Chicken with Avocado Salsa over ​Cilantro Lime Cauli Rice

5/9/2016

0 Comments

 
Picture
I should have made this last week because it's a perfect Cinco De Mayo kind of meal. I was a little skeptical if I would enjoy this recipe at first because the bunch of cilantro really smelled up the kitchen, but this meal turned out awesome! I cut the Avocado Salsa down to about ¼ of what the recipe called for because you just can't meal prep guacamole. So I made salsa for two meals and will just prep more two more times this week. This recipe was super easy and fast to make and the weather was perfect for grilling, so I really enjoyed prepping this meal! Also, I found a new cauliflower rice recipe that called for under five ingredients and still tasted yummy. That is a win. Hope you enjoy this one!

Cilantro Lime Chicken with Avocado Salsa
Ingredients:

Cilantro Lime Chicken:
  •  1.5 lb. boneless chicken breast
  •  ¼ cup lime juice
  •  2 tablespoons olive oil
  •  ¼ cup fresh cilantro
  •  ½ teaspoon ground cumin
  •  ¼ teaspoon salt
 Avocado Salsa*:
  •  4 avocados, diced
  •  ½ cup fresh cilantro, diced
  •  3 tablespoons lime juice
  •  ½ tablespoon red wine vinegar
  •  ½ teaspoon red pepper flakes
  •  1 garlic clove, minced
  •  salt to taste
  • Some chopped tomatoes 
* I only made about ¼ of this salsa recipe

Directions:
  1. To a small bowl, add ¼ cup of lime juice, olive oil, ¼ cup of fresh cilantro, ground cumin, and ¼ teaspoon of salt. Whisk until mixed.
  2.  Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
  3.  Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
  4.  To make the avocado salsa: add avocado, ½ cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, chopped tomatoes and salt to a small bowl. Gently toss to mix.
  5.  Top Cilantro Lime Chicken with fresh Avocado Salsa.

Original recipe found here


​Cilantro Lime Cauliflower Rice
Ingredients:
  • 1 head of cauliflower (I used two heads)
  • 1 lime
  • 2 cloves of garlic
  • 1 handful chopped cilantro

Directions:
  1. Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
  2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
  3. Toss with cilantro and juice from the whole lime.

Original recipe found here
0 Comments

Taco-Stuffed Sweet Potatoes

5/9/2016

0 Comments

 
Picture
Another busy weekend for me, so I looked around for a quick stuffed sweet potato recipe to make and came across this taco one. I am a fan of any taco recipe that provides the ingredients to make your own taco seasoning because the ones over the counter usually have sugar in them. Anyways, baking sweet potatoes is pretty simple and the taco meat took no longer then 15 minutes to make. I decided to add some spinach into the meat instead of adding fresh lettuce, but that is just my preference (and a way for me to sneak some extra veggies in my life). I also adjusted some of the ingredient amounts from the original recipe so that I could get enough food for 6 meals. You can check out the link for the original recipe below to compare. This was another great meal that I recommend anyone who loves sweet potatoes to try!

Taco-Stuffed Sweet Potatoes
 Ingredients:
  •  2 lb ground beef
  •  6 sweet potatoes
  •  1 onion, diced
  •  1 tomato, diced
  •  2 bell peppers, diced
  •  1 cup fresh lettuce, shredded (I opted for spinach)
  •  ½ cup chopped green onions
  •  Fresh salsa
 Taco Seasoning:
  •  1 tbsp. chili powder
  •  1 tsp. ground cumin
  •  ½ tsp. paprika
  •  ½ tsp. dried oregano
  •  ½ tsp. garlic powder
  •  Sea salt and freshly ground black pepper

 Directions:
  1. Preheat your oven to 375 F.
  2. Scrub and pat potatoes dry. Pierce potatoes all over with a fork and bake in the oven, directly on rack, until soft (about 40 to 45 min. depending on the size of your potatoes).
  3. In a bowl, combine all the ingredients for the taco seasoning.
  4. Melt some cooking fat in a skillet over medium-high heat.
  5. Add the onions and cook until soft and fragrant, about 3 to 4 minutes.
  6. Add the ground beef to the skillet and cook until browned.
  7. Sprinkle the taco seasoning onto the beef, and stir to combine. You may want to add 1 or 2 tbsp. of water if the meat is too dry or the seasoning is not mixing well.
  8. Cook the ground beef another minute or two and set aside.
  9. Using a sharp knife, make a lengthwise slit in each potato and push ends of each potato toward each other to open.
  10. Fill the potatoes with the ground beef and top with all the remaining vegetables.
  11.  Serve with fresh homemade salsa.

Original recipe found here
0 Comments

Slow Cooker Jalapeño Popper Chicken Chili

5/3/2016

0 Comments

 
Picture
So this past weekend I was out of town. Usually when I say I am out of town that means I'll get home on a Sunday evening and either prep something really quick that night and finish the rest on Monday, or just prep everything on Monday. Well my flight this weekend was super delayed and I ended up getting home into the wee hours of Tuesday morning, so this was a new meal prep challenge for me. Luckily I had already ordered 5 lunches through Power Supply, so all I had to do was make one quick and easy recipe for the other meal for the week. Since I didn't make it home in time on Monday to cook, I opted for a slow cooker recipe that I could make while I was at work on Tuesday. My best advice for people who travel a lot or have little time to meal prep is to make your meals (and health) a priority. We make time for what we truly want, so want this for yourself and your life! It is not always easy and it can be a pain in the butt at the time, but it is so worth it knowing at the end of the week that you ate the right food choices everyday.

Now about this chili, I ended up roasting more sweet potatoes to add to each meal, which I do not mention in the ingredients or directions below. If you want to add more carbs to this meal, I would suggest either also roasting additional sweet potatoes (I roasted 5 more) or just adding a couple more sweet potatoes to the crockpot. This chili turned out amazing though! It was super easy and you should definitely add it to your crockpot rotation!
​
Slow Cooker Jalapeño ​Popper Chicken Chili
Ingredients:
  • 1 medium white onion, diced
  • 3 cloves minced garlic
  • 1 red bell pepper, diced
  • 2 jalapeños, seeds removed
  • 1 large sweet potato, 14 oz
  • 1 lb 93% lean ground chicken
  • 1 lb 95% lean ground beef
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1 (14 oz) can petite diced tomatoes
  • 1 cup reduced sodium chicken broth
  • chopped scallions, for garnish
  • 8 oz diced avocado (from 2 small haas), for garnish

Directions:
  1. Place all the ingredients (except the scallion and avocado) in the slow cooker and cook on low 8 hours.
  2. When done, break up the ground meat with a wooden spoon.
  3. Serve garnished with scallions and avocado on top.

​Original recipe found here
0 Comments
    Picture

    Erika Copeland

    Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.

    Instagram

    categories

    All
    AIP
    Beef
    Breakfast
    Brussels
    Burgers
    Casserole
    Cauliflower Rice
    Chicken
    Crockpot
    Kombucha
    Low FODMAP
    Meal Prep Tips
    Nutrition Blog
    Pork
    Pressure Cooker
    Quiche
    Sausage
    Shrimp
    Snacks
    Steak
    Sweet Potatoes
    Treats
    Tuna
    Turkey
    Vegan
    Video
    Whole30

    Archives

    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016

Powered by Create your own unique website with customizable templates.
  • Home
  • All Recipes
  • Goal
  • About
  • FAQ
  • Contact