Simplified September Week 2: Ground Beef

Simplified September Week 2: Ground Beef

We hope you enjoyed last week’s example of how to use one cooked protein in 3 different recipes. This week we will shift to Ground Beef. You can do this with any ground meat you like - aim to have it 90% lean, otherwise you will need to make adjustments in your fat servings also.

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Start by browning 2 to 3 pounds of ground meat.

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Here are 3 simple ways to combine the ground meat into delicious, template compliant meals.  As with any recipe, you can tweak the proportions of the ingredients to make it work for you.  Use our handy recipe tracker to help you out with this!

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Stuffed Peppers

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Ingredients:

•        360 grams of cooked ground meat

•        4 Bell Peppers

•        1 can Chopped Tomatoes (no sugar added)

•        1 cup of Mushrooms, chopped

•        1 onion, finely chopped

•        1 carrot, finely chopped

•        2 celery stalks, finely chopped

•        1 TBSP coconut oil

•        1 garlic clove, chopped

•        1 bay leaf

•        1 tsp smoked paprika

•        1 tsp dried oregano

•        1 tsp ground cumin

•        Salt and pepper to taste

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Instructions:

1.      Preheat oven to 400 F.

2.      Melt the coconut oil in a large pan and fry the onion until soft and translucent with the carrot and celery.

3.      Add garlic, bay leaf and spices; stir to combine.

4.      Add the tomatoes and mushrooms, then season to taste.

5.      Mix in the ground beef and allow to simmer for 5 minutes over low-medium heat.

6.      Slice the tops of bell peppers and scoop out the seeds.

7.      Fill each pepper with the ground beef mixture.

8.      Allow to bake for 10-15 minutes until the peppers are cooked, but still holding their shape.

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Whole recipe serving breakdown:

13 Servings Protein

0 Servings Carb 

1 Servings Fat 

11.5 Servings Veggies 

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Taco Bowls (similar to the shredded chicken recipe from last week!)

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Pull together your protein serving according to your template with a serving (or two) of rice, some corn, shredded lettuce and avocado.  Top with some taco seasoning (see below) that you can make at home for a template-compliant “Chipotle” experience at home! No template breakdown here, you can make the servings align with your specific needs.

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Seasoning:

•        2 Tbsps chili powder

•        1/2 tsp garlic powder

•        1/2 tsp onion powder

•        1/2 tsp crushed red pepper flakes

•        1/2 tsp dried oregano

•        1 tsp paprika

•        3 tsps ground cumin

•        2 tsps sea salt

•        2 tsps ground black pepper

 

Inspired by “Simply Sissom”

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

 

Ingredients:

  • 350 grams cooked. ground meat

  • 2 small spaghetti squash, sliced in half lengthwise

  • 1 28 oz can fire roasted diced tomatoes

  • 6 TBS tomato paste

  • olive oil

  • 1 sweet onion, diced

  • 4 garlic cloves

  • 1/2 cup fresh basil, chopped

  • 1 1/2 tsp oregano

  • 1/2 tsp thyme

  • 1/4 cup chopped parsley (optional)

  • Salt & Pepper

 

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Spaghetti Squash And Meat Sauce

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Inspired by “Simply Sissom”

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

 

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Ingredients:

  • 350 grams cooked. ground meat

  • 2 small spaghetti squash, sliced in half lengthwise

  • 1 28 oz can fire roasted diced tomatoes

  • 6 TBS tomato paste

  • olive oil

  • 1 sweet onion, diced

  • 4 garlic cloves

  • 1/2 cup fresh basil, chopped

  • 1 1/2 tsp oregano

  • 1/2 tsp thyme

  • 1/4 cup chopped parsley (optional)

  • salt/pepper

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Instructions:

Spaghetti Squash: 

  1. Heat oven to 425.

  2. Use a sharp knife to stab the squash 10-15 times. Microwave squash for 4 minutes and allow to cool.

  3. Slice of the ends of the squash and stand it up vertically. Slice squash lengthwise.

  4. Remove seeds/strings from squash using a spoon.

  5. Lightly rub the inside of the squash with olive oil. Sprinkle with salt and pepper.

  6. Roast for 35-45 minutes or until squash is tender.

  7. Remove squash from oven and allow it to cool for about 10 minutes. Use a fork to gently scrape the sides and bottom of the squash to create “spaghetti.”

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Meat Sauce: 

  1. Heat large skillet over medium heat.

  2. Add olive oil and allow to cook 1 minute. Add onion and garlic. Season with salt and pepper.

  3. Cook until onions begin to turn translucent, about 5 minutes. Stir frequently.

  4. Add ground meat, basil, diced tomatoes, tomato paste, oregano and thyme.

  5. Bring mixture to a boil, and then lower heat to medium-low and allow to simmer for 20 minutes or until desired consistency is reached. Stir to combine. Season as needed.

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Whole recipe serving breakdown:

13 Servings Protein

2 Servings Carb 

0 Servings Fat 

10 Servings Veggies  

NutritionMIranda AlcarazNutrition