Recipes For Dinner Healthy Meat-Recipe 1
- 1 teaspoon extra virgin olive oil
- 1 small onion, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground turkey or chicken
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 cup tomato sauce or salsa (or a combination of the two)
- 3 tablespoons tomato paste
- 6-7 taco shells or tortillas
- Optional for topping: guacamole, sour cream, shredded cheese, diced tomato, fresh cilantro
- Heat oil in large skillet over medium-high heat.
- Add onion and jalapeños; cook, stirring frequently for about 5 minutes and until onions are soft.
- Add garlic; cook, stirring frequently for 1 minute. Transfer onion mixture to a small bowl and set aside.
- Add turkey to the same skillet; cook, over medium-high heat, stirring frequently to break up turkey, for 8 to 10 minutes and until turkey is no longer pink.
- Season with chili powder, cumin and garlic salt.
- Add onion mixture, tomato sauce or salsa (or a combination of the two) and tomato paste. Mix well. Reduce heat to medium-low, stirring frequently for about 8 minutes and until mixture thickens.
- Serve in tortillas or taco shells with all of your favorite toppings. Enjoy!
Recipes For Dinner Healthy Meat-Recipe 2
- 1 pound ground beef (Note 1)
- 1 yellow onion, thinly sliced
- 8 ounces mushrooms, sliced (Note 2)
- 4 scallions, thinly sliced (Note 3)
- 3 tablespoons soy sauce (Note 4)
- 1 tablespoon sriracha (Note 5)
- 1/2 teaspoon ground black pepper
- Make Sauce: Stir together soy sauce and sriracha in small bowl until very smooth, with sriracha completely incorporated. Set aside.
- Cook Meat: Add beef to high-sided 10-inch saute pan (Note 6) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and starting to fry in its own grease, about 6 minutes.
- Cook Veggies: Keeping beef and grease in pan, add mushrooms, onions, and black pepper. Cook until mushrooms are shrunken and onions are mostly translucent, stirring frequently to prevent anything sticking to pan, 5 to 10 minutes. As onions are softening, beef and mushrooms should begin to brown.
- Add Finishings & Serve: Stir in sauce until well-mixed, about 1 minute. Turn off heat, and stir in scallions. Serve (Note 7), optionally using slotted spoon so that grease remains in pan, and store any leftovers (Note 8).
Recipes For Dinner Healthy Meat-Recipe 3
- 1 lb ground beef
- 2 cups green beans
- 1 cup onion, diced
- 1 cup mushrooms
- 3 tsp minced garlic
- 1/4 cup beef or chicken broth
- 1/3 cup sour cream
- 2 Tbsp cream cheese
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp Worchestershire sauce
- 2 cups Colby jack cheese, shredded
- 1/8 tsp dried thyme
- In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove the ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
- In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the mushrooms to the pan and cook for 2 minutes more.
- Add in the green beans, garlic, and chicken broth, cook for 2-3 more minutes until the green beans and the other vegetables are softened.
- Turn the heat down to medium-low add the cream cheese and then sour cream.
- Add the beef back into the pan along with the salt, pepper, dried thyme, and Worcestershire sauce. Stir gently to combine.
- Sprinkle with the cheddar cheese over the top.
- Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add a lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won’t be crispy, but it will melt.
Recipes For Dinner Healthy Meat-Recipe 4
- 1 lb. extra lean ground beef (I used 96 % lean)
- 1 small zucchini, finely grated (about ¾ cup grated)
- ½ cup finely chopped onion (I used frozen chopped onion for a short cut)
- 1 egg
- ½ cup breadcrumbs (I like Italian seasoned breadcrumbs, but you can use whole wheat Panko breadcrumbs, plain breadcrumbs, or whatever you have on hand)
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 tablespoons ketchup divided
- Preheat oven to 400 degrees F. Spray a standard 12-cup muffin pan with cooking spray and set aside.
- Place meat in a large bowl. Add zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup. Use your hands to gently combine. You don’t want to over-mix because the meat will become dry and tough.
- Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup. Top each mini meatloaf with a dollop of the remaining ketchup.
- Place the muffin pan on a foil-lined baking sheet (to catch any drips).
- Bake for 20-25 minutes, or until meatloaves are cooked through and a thermometer registers 160 degrees F.