August Nutrition Club Recipe Highlights
Ingredients:
Bacon- 5-6 slices (enough to cover bottom of pan)
Ground Beef- 454g (1lb)
Potatoes- 639g (3-4 medium potatoes)
Carrots- 500g (5-6 carrots)
optional: onions, Worcestershire sauce, garlic powder, smoked paprika
Instructions:
Cut 5-6 slices thin-sliced bacon in half crosswise and place it in a single layer covering the bottom of a large skillet. Fry the bacon on one side over medium heat. When it starts to brown and gets a little crispy, turn each piece over. Remove the skillet from the heat immediately before it browns on the second side. Drain excess bacon grease.
Crumble 1 pound (454 g) ground beef evenly over the bacon. Season with a half of 1 teaspoon salt and a few grinds of freshly-ground pepper.(optional add here: onion, Worcestershire sauce)
Arrange 3-4 medium (639 g) potatoes, peeled and thinly sliced over the top of ground beef. (optional add here: garlic powder)
Distribute 5-6 (500 g) carrots on top of the potatoes. (optional add here: smoked paprika)
Season with remaining salt and pepper. Cover.
Cook about 15 minutes over medium-low heat until the bacon is crisp and vegetables are tender.
Ingredients:
Cottage Cheese- 452g (2 cups)
Roma Tomatoes- 248g (4 tomato)
Green Onion- 48g (4 stalk)
Cucumber- 402g (2 medium peeled, raw cucumber)
Salt and Pepper- to taste
Instructions:
Chop tomatoes, green onion, and chop and peel cucumbers.
In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.
Potato, Cauliflower and Cheddar Bake
Ingredients:
Butter- 1 tablespoon
Potatoes- 680g (1.5lbs)
Cauliflower- 907g (2lbs)
Shredded Cheddar- 170g (1.5 cup)
Chicken Broth- 1/3 cup
Salt and Pepper- to taste
Fresh Thyme Leaves- 1tablespoon
Instructions:
Preheat oven to 450 degrees.
Butter a 2-quart baking dish.
In a large pot, cover potatoes with cold salted water by 2 inches and bring to a boil.
Add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes.
Drain in a colander and let sit 5 minutes.
Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper.
Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.
Ingredients:
Eggs- 4 large eggs
Olive Oil- 2 tablespoons
Yellow Onion- 1oz
Green Bell Pepper- 1/2 pepper
Shaved Beef- 1/4lb
Provolone Cheese- 2oz
Salt and Pepper- to taste
Instructions:
1. Gently beat the eggs and 1/2 of the olive oil in a large bowl.
2. Heat a nonstick square pan, or skillet, over medium heat. Pour half of the egg mixture into the pan and cover until the egg is cooked through.
3. Once the omelet is solid, use a rubber spatula to release the edges and slide the egg onto a plate or paper towel. Repeat with the rest of the egg mixture.
4. In the same skillet, add the second half of the olive oil along with peppers and onion. Sauté on medium until the vegetables begin to soften, and the onions caramelize. Transfer to a bowl and set aside.
5. Season the beef with the salt and pepper.
6. Add the meat to the hot skillet and sauté over medium high heat until cooked through. Toss the peppers and onion back into the hot skillet to warm them if needed.
7. Fill the omelets by layering half of the thinly sliced provolone into each eggshell and topping with the hot meat and sautéed vegetables.
8. Roll the omelets and place back in the skillet on medium then cover to melt the cheese. Serve hot!