Sandy's Kitchen: Beef

Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
 I just kind of threw this dish together at the last minute. The beef, cheese, and bacon remind me of a bacon cheeseburger so I added in some beef broth and a laughing cow cheese wedge to make it a tad bit creamier. Thrown Together Bacon Cheeseburger Soup! No need to add any additional spices. The beef broth adds enough sodium and the laughing cow cheese adds additional flavor. Sooo good, especially on those cold days coming up soon! I just love those chunks of diced tomatoes! Enjoy!


Bacon Cheeseburger Soup

Ingredients:
2.5 oz 93% lean ground beef, cooked (1/2 Lean)
1 oz 2% reduced fat Mexican Cheese 
2 slices turkey bacon, cooked and crumbled (1/2 Lean with the cheese)
1 cup low sodium beef broth (1 Condiment)
1 wedge Light Garlic and Herb Laughing Cow Cheese (1 Condiment)
1/2 cup Italian diced tomatoes in juice (1 Green)

Directions:
Combine all ingredients in a sauce pan and cook over medium high heat until cheese has melted.

1 Serving with
1 Lean, 1 Green (Need 2 more Greens), and 2 Condiments

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This is one my favorite lean and greens! The slightly sweet and savory taste makes this dish yummy and stand out among other stir fry recipes so don't skimp on the sweetener. I have always been a fan of sweetened meats. That is probably why I gained my weight! The dreaded sweet tooth! Thank goodness for stevia! I hope you enjoy this recipe!


Hamburger Cabbage Stir Fry

Ingredients:
16 oz raw 95 to 97% lean ground beef (2 Leaner)
2 tsp sesame oil (2 Healthy Fats)
2 1/2 cups cabbage, shredded (5 Greens)
1/2 cup any color bell pepper, chopped (1 Green)
2 tbsp lite soy sauce (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp ground ginger (1 Condiment)
1/2 packet Stevia (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)

Directions:
In a large skillet or wok, heat sesame oil and brown the ground beef. Add soy sauce, garlic powder, stevia, salt and pepper. Then add cabbage and bell pepper. Stir-fry until the vegetables are tender-crisp about 5 to 7 min. Enjoy!

2 Servings with 
1 Lean, 3 Green, 3 Condiments, and 1 Healthy Fat per Serving


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These Homemade Italian Meatballs are packed with flavor and incredibly easy to make. Even without traditional breadcrumbs, they stay tender, juicy, and satisfying thanks to a combination of egg and freshly grated Parmesan cheese. The Parmesan not only adds rich, savory flavor but also helps bind the meatballs together while keeping them moist.

One of my favorite things about this recipe is how versatile it is. You can serve these meatballs with your favorite marinara sauce for a classic Italian meal, or keep things lighter by pairing them with zucchini noodles or spaghetti squash. They’re hearty enough to satisfy a pasta craving while sneaking in an extra serving of vegetables.

Whether you’re looking for a low-carb dinner option or simply a delicious homemade meatball recipe, this one is sure to become a family favorite. Top with fresh basil, a sprinkle of Parmesan cheese, and plenty of sauce for a meal that tastes like it came straight from an Italian kitchen. Now that’s amore!

Why You’ll Love This Recipe

  • These Italian meatballs are juicy, tender, and packed with classic Italian flavor.

  • Made without breadcrumbs, they’re naturally lower in carbs while still holding together perfectly.

  • Parmesan cheese helps keep the meatballs moist and delicious.

  • Perfect for meal prep and freezer-friendly for busy weeknights.

  • Serve them with zucchini noodles, spaghetti squash, or your favorite pasta for a family-friendly dinner.

  • Ready with simple ingredients you probably already have on hand.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes! Prepare and cook the meatballs up to 3 days in advance. Store them in an airtight container in the refrigerator and reheat when ready to serve.

Can I freeze Italian meatballs?

Absolutely. Cooked meatballs freeze well for up to 3 months. Allow them to cool completely before placing them in freezer-safe containers or bags.

What can I serve with Italian meatballs?

These meatballs are delicious over zucchini noodles, spaghetti squash, pasta, cauliflower rice, or alongside a fresh green salad.

Can I use ground turkey instead of beef?

Yes. Ground turkey works well in this recipe, although the texture may be slightly less tender than beef.

Why don’t these meatballs need breadcrumbs?

The combination of egg and grated Parmesan cheese acts as a binder while helping keep the meatballs moist and flavorful.

Tips for the Best Italian Meatballs

  • Don’t overmix the meat mixture or the meatballs can become tough.

  • Use freshly grated Parmesan cheese for the best flavor.

  • Roll meatballs into evenly sized portions so they cook evenly.

  • Let the meatballs rest for a few minutes after cooking to help retain their juices.

  • Simmer the meatballs in marinara sauce for extra flavor and tenderness.

  • Double the batch and freeze extras for quick future meals.

Italian Meatballs
Ingredients:
  • 1 1/2 lbs 96% lean ground beef
  • 1/4 cup reduced fat parmesan cheese 
  • 1 tsp dried basil leaves 
  • 1/4 cup egg beaters
  • 2 tbsp fresh parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh black ground pepper
  • 3/4 tsp salt 
  • 1 and 1/2 cups Great Value Italian diced tomatoes, blended, divided 
Directions:
  1. Preheat oven to 400 degrees. 
  2. Combine all ingredients in a large bowl except tomato sauce until combined. 
  3. Form meatballs from the meat. 
  4. Bake for 20 minutes or until done.
  5. Divide the meatballs into 3 equal portions.
  6. Add about 1/4 cup tomato sauce to each portion.
  7. Serve each portion with Greens of your choice.
  • Makes 3 Servings
  • Each Serving Provide = 1 Leaner, 1 Green, and 3 Condiments
  • Add 2 Greens and 1 Healthy Fat such as 1 cup (180 g) zucchini noodles or 155 g spaghetti squash sauteed in 1 tsp olive oil
  • Calories: 323, Fat: 10 g, Carbs: 5 g, Protein: 53 g
  • Nutrition Disclaimer: Nutrition information is an estimate and may vary based on brands used, ingredient substitutions, and serving size.

Click Here to Print


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I made this over the weekend and I fell in love with it! I already made it twice in a row! Yes, it was that good! I took the basic chili recipe that I use often which is ground beef, diced tomatoes, taco seasoning and laughing cow cheese. I used laughing cow cheese to make the chili creamier. You can also use reduced fat cream cheese. I mixed everything together and spread it on an omelet. Wrapped it up like a burrito and then topped it with chipotle salsa. It was delicious! My father always eats his eggs with picante sauce while others in my family eat their eggs with ketchup. I always thought they were crazy for ruining their eggs and ate my eggs plain with just salt and pepper. Now I know I have been missing out all those years! Eggs taste so yummy with salsa, especially chipotle salsa! Give this recipe a try for a little variety. Enjoy the recipe!


Creamy, yummy chili inside!


Mexican Beef Egg Burrito

Ingredients:
2.5 oz 93% lean ground beef, cooked (1/2 Lean)
1 light laughing cow cheese wedge (1 Condiment)
1/4 cup rotel tomatoes or diced tomatoes (1/2 Green)
1/2 tsp taco seasoning (1 Condiment)
1 cup egg beaters  or egg whites (1/2 Lean)
1 tbsp chipotle salsa (1 Condiment)

Directions:
Add cooked ground beef, tomatoes, laughing cow cheese and taco seasoning in a small skillet. Stir until combined over medium heat. Set aside.

Spray a non-stick skillet with cooking spray. Add egg beaters and cook over medium high heat. When one side is done, flip to cook the other side like an omelet.

Place the omelet on a plate. Add ground beef mixture to the center and fold one side over the meat mixture. Then fold the other side over the meat to form a burrito. Top with 1 tbsp of salsa.

Makes 1 Serving
Each serving provides
1 Lean, 1/2 of 1 Green, and 3 Condiments

Add 2 1/2 Greens such as 1 1/4 cup roasted sweet bell peppers to complete your Lean and Green meal

Click Here to Print

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Tomorrow is my official weigh-in day, but being the daily weigher that I am... I already stepped on the scale this morning. I am happy to report (drum roll please) I have already lost 10 lbs since starting the 30 Day Challenge to stay on plan. This is only the third week of the challenge so I have one more week to go! I have to say that I am already so proud of the amount of weight I have lost so far since starting this challenge and I couldn't be happier. Sometimes we need these little challenges to kick us in the butt and get us going! I have 18 more pounds to goal, but it is so close that I can see it right over the horizon! Then transition here I come!

Now doesn't that lasagna look delicious? It is already making my mouth drool! Thanks to Martha Maines for sharing her photo of her meat lasagna with us! We so greatly appreciate it! This recipe has no pasta in it which is why we love it so much because no pasta means less carbs! You could always use some sliced zucchini or cabbage leaves as pasta noodles if you so desire. Honestly, you really won't miss the pasta because you have all that yummy cheese and meat sauce to make up for it! Enjoy the recipe!

Meat Lasagna

Ingredients:
  • 10 oz 93% ground beef, cooked (2 Leans)
  •  2 cups Italian diced tomatoes, blended less than  or equal to 5 g of carbs per 1/2 cup such as Great Value brand or 1 cup low carb marinara sauce (4 Greens) *
  • 1/4 tsp garlic powder (1/2 Condiment)
  • 1/4 tsp salt (1 Condiment)
  • 1/8 tsp pepper (1/4 Condiment)

Cheese Filling:
  • 4 oz or 1/2 cup part skim ricotta cheese (1/2 Lean)
  • 6 oz or 1 1/2 cups reduced fat mozzarella cheese, divided (1 1/2 Leans)
  • 1/4 cup reduced fat parmesan cheese (2 Condiments)
  • 2 tbsp egg beaters
  • 1/4 tsp garlic powder (1/2 Condiment)
  • 1 tsp Italian Seasoning (2 Condiments)
  • 1/8 tsp pepper (1/4 Condiment)

Directions:
  1. Preheat oven to 350 degrees. 
  2. Add marinara sauce, garlic powder, salt and pepper to already cooked and weighed ground beef. 
  3. Simmer for 2 minutes, stirring constantly. 
  4. Remove from heat.
  5. Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella.
  6. Fill the bottom of a baking dish with the meat filling. 
  7. Top with the cheese filling. 
  8. Cover the top with the remaining 3/4 cup mozzarella cheese. 
  9. Bake for 40 minutes until the top because bubbly. 
  10. Let cool 10 minutes before slicing (the lasagna will hold together better). Divide into 4 equal portions. 
  11. These freeze well too!

Makes 4 Servings
Each Serving provides
1 Lean, 1 Green (Still need 2 Greens), and 1.6 Condiments

*Guidelines for tomato Sauce (per 1/4 cup Serving)
less than 50 calories
less than 5 g carbohydrates
less than 200 mg sodium
less than 3 g of fat

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Oh my goodness! Doesn't that look Delicious with a capital "D"! This photo was taken from Gerri's blog at Less of Me Medifast Journey whose blog has always been a personal favorite of mine. She always seems to find the BEST recipes. Some of her current recipes may need a little bit of tweaking to fit the Medifast plan, but this is one I already ran through Nutrition Support at My Medifast and it is definitely on plan. Currently, this particular recipe is featured on her blog so go check her out and show her some support during her weight loss journey! I personally plan on making quite a few meals from her blog in the future! This one will be on my menu next week! There are two ways you could make this recipe. Either by a dutch oven or crock pot. I plan to use my handy dandy crock pot like Gerri did. I love crock pot recipes and they are perfect for when you have a busy day and just don't have the time to stick around a hot stove. Throw that sucker in the crock pot and by the end of the day you will have a scrumptious meal! Also, I know the pic can be a little misleading but leave out the sour cream and guacamole! Enjoy the recipe!


Dottie's Carne Guisada

Ingredients:
28 oz chuck roast, trimmed, and cubed (Should yield ~4 Lean Servings (5oz/each)
1/2 cup chopped green chilies (1 Green)
1 1/2 cups canned, diced tomatoes, undrained ~ less than 5 g of Carbs per 1/2 cup (3 Greens)
2 cups beef broth (2 Condiments)
1 oz jarred jalapeno, chopped (1 Condiment)
1 tbsp chili powder (3 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
1 tsp onion powder (2 Condiments)
1 tsp cumin (1 Condiment)
1/4 tsp salt (1 Condiment)
1/2 tsp pepper (1 Condiment)

Directions:
Add all of the ingredients into a crock pot. Cook on low 8 to 10 hours.
or
Add all ingredients to a dutch oven; bring to a simmer. Cover and simmer 2 hours or until the beef is very tender. Remove the lid and raise the heat. Simmer until the liquid has thickened, about 10 minutes.

4 Servings with 1 Lean, 1 Green, and 3 Condiments per serving

*Don't forget to add 2 Greens per serving to complete your Lean and Green!


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I know what you are thinking... this does not look like egg rolls! Actually, it looks like one big pile of mess on a plate lol. Well, this is a low carb egg roll :) It is similiar to the inside of an egg roll without that higher carb crispy outside shell. Yeah, the one deep fried in tons of oil. Big no, no if you are trying to lose weight. I absolutely love them and actually make one heck of an egg roll, but they aren't too kind to my waist line so these will make a great substitute. The best way to measure the lettuce is with a digital scale and by using this Vegetable Weight Conversion Chart. Remember to choose the correct form of the vegetable by how you are going to eat it. For instance, if you are eating the veggie cooked, then choose the cooked weight of cabbage. Enjoy!


Inside Outside Egg Rolls

Ingredients:
1 cup cabbage or tri-color cole slaw mix, shredded (2 Greens)
1/4 cup celery, chopped (1/2 Green)
1/4 cup scallions, chopped (1/2 Green)
6.5 oz raw 93% lean ground beef - you will need 4.3 oz cooked (7/8 Lean)
1/4 cup egg beaters (1/8 Lean)
1/8 tsp ground ginger (1/4 Condiment)
1/8 tsp garlic powder (1/4 Condiment)
1/8 tsp Chinese five spice blend (1/4 Condiment)
1 tbsp lite soy sauce (1 Condiment)

Directions:
Combine shredded cabbage, celery, and scallions. Toss together. Set aside.
Brown ground beef. Throw the veggies in with the meat. Sprinkle stir-fry mixture with ginger, garlic, and five spice blend. Add soy sauce and egg beaters into skillet. Continue to stir-fry until vegetables are tender, but firm. (No pieces of egg should be visible.) Remove skillet from heat and serve.

1 Lean, 3 Greens, and 1.75 Condiments
 

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Craving Asian food? Try these low carb cabbage wrapped pot stickers! I used ground beef, but you can also use pork too! If you don’t want to wrap them in cabbage leaves, the meat tastes just as yummy without the cabbage! Enjoy this recipe!


Cabbage Wrapped Beef Pot Stickers

Ingredients:
75 grams of cooked cabbage (1 Green)
8 oz 95% to 97% Ground Beef raw (1 Leaner Lean)
2 tbsp chopped green onion (1/4 Green)
1 tsp Sesame oil (1 Healthy Fat)
1 tbsp lite Soy sauce (1 Condiment)
1/8 tsp Ground Ginger (1/4 Condiment)
1/8 tsp Garlic Powder (1/4 Condiment)
Cooking spray

Directions:
Bring a large pot of water to a boil. Wash and cut cabbage in half. Cut the core from each half of the cabbage by slicing it out in a triangular wedge.

Separate at least 8 of the larger outer cabbage leaves from both halves, and then add to boiling water. (Save remaining cabbage for another meal). Boil for 2 minutes, until cabbage is crisp-tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

Prepare the pot sticker filling by combining beef, chopped green onions, sesame oil, soy sauce, ground ginger and garlic powder in a mixing bowl. Mix well.

Place a large nonstick pan over medium heat and spray with non-stick cooking spray. Form the filling into thick oval patties about the shape and size of your thumb.

Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout. Wrap cooked patties in cabbage leaves and secure with toothpicks.

Makes 1 Serving
Each serving provides
1 Leaner Lean, 1 Green, 1 Healthy Fat and 1.5 Condiments

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I was really craving meatloaf today and my husband loves meatloaf as well. So I began my search for a low carb meatloaf recipe and found this one by Lyn at http://escapefromobesity.blogspot.com/.  

The meatloaf was really flavorful and delicious! I will definitely be making this again! Enjoy!


Lyn's Favorite Meatloaf

Ingredients:
1 and 3/4 lb or 28 oz raw 93% lean ground beef (4 Leans)
1/4 cup egg beaters
1 cup low sugar tomato sauce, divided ~ I used Rao's marinara sauce (4 Greens)
1/2 cup reduced fat grated parmesan cheese (4 Condiments)
2 tbsp lite soy sauce (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
2 tsp onion powder (4 Condiments)
1 tbsp dried parsley (1 Condiment)
Dash of black pepper

Directions:
Preheat oven to 350 degrees.
Mix ground beef with egg beaters, 3/4 cup tomato sauce, grated parmesan cheese, soy sauce, garlic powder, onion powder, parsley, and black pepper.

 Put the mixture in a casserole dish. Smooth the top a bit.
Bake uncovered for 1 hour.

 Remove from oven and add 1/4 cup of tomato sauce on top.
Return to oven and bake an additional 10 minutes.

 Take it out of the oven and carefully drain off the fat.
Let the meat rest for 10 minutes, then serve.

4 servings with 1 Lean, 1 Green, and 3 Condiments per serving
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I am NORMAL as of today! Well, at least my BMI is normal, can't say much for anything else LOL. I still have 11 more pounds to goal and I can not believe how far I have come on Medifast. I am truly loving this plan and it is really working for me. I hope I can get these last pounds off by August before I head on vacation with my hubby. I am not sure where we are going to venture off to, but it doesn't really matter because the hubs and I will be together :)

You may notice a little slow down with me posting recipes on my blog. This is mainly because I am in the process of moving to Colorado and I only have 3 weeks left! So I have to start using the food I have in my freezer and my fridge. I still have boxes of Morning Star Farms and Boca products just sitting in the freezer. Not to mention frozen cauliflower crusts and other meats. Since I can't take these items with me on my long drive, I need to eat the before I leave which doesn't leave me much to try out new recipes. I will try to post some recipes in the meantime, but it may not be as often, at least not until I get to CO. So here is a recipe I threw together. I love the addition of the laughing cow cheese because it helps give the chili even more spice as well as making it more creamy. Since 99% fat free meat can often be dry, the laughing cow cheese and added Mexican cheese helps with the dryness. Enjoy the recipe!


Mexican Chili

Ingredients:
3.75 oz 93% lean ground turkey or beef, cooked (3/4 Lean)
1/4 cup 2% reduced fat Mexican Cheese Blend (1/4 Lean)
1/2 cup Rotel canned diced tomatoes with chilies (1 Green)
1 tsp low sodium taco seasoning (2 Condiments)
1 Light Queso Fresco and Chipotle Laughing Cow Cheese Wedge (1 Condiment)

Directions:
Combine the 3.75 oz cooked ground beef, 2 tbsp Mexican cheese, rotel tomatoes, taco seasoning, and laughing cow cheese wedge until cheese is melted over medium heat. Serve with 2 tbsp Mexican cheese on top. Enjoy!

1 Lean, 1 Green, and 3 Condiments
(Still need 2 more Greens)

Click Here to Print


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I love stuffed peppers! There are so many ways you can stuff them! This one is a Mexican style version using rotel tomatoes and taco seasonings, but you can also make an Italian style version by substituting the rotel tomatoes with Italian diced tomatoes and Italian seasonings. These are so versatile and easy to make! You can also use any color pepper you like! The red ones are sweeter so those are my absolute favorite color peppers! I hope you give this recipe a try!


Easy Stuffed Peppers

Ingredients:
7.5 oz 93% lean ground beef, cooked (1 1/2 Lean)
2 oz or 1/2 cup 2% reduced fat Mexican Cheese (1/2 Lean)
1/2 cup cooked cauliflower, grated (1 Green)
1/2 cup Rotel diced tomatoes with green chilies, drained (1 Green)
2 medium sized bell peppers (4 Greens)
2 tsp low sodium taco seasoning mix (4 Condiments)
2 tbsp salsa (2 Condiments)

Directions:
Preheat oven to 350 degrees. Cut the tops off of the green peppers and discard. Cut peppers in half from top to bottom. Remove the seeds and membrane of the green peppers. Boil the peppers for about 5 minutes or until tender. Drain.

Combine cooked ground beef, rotel tomatoes, grated cauliflower, taco seasoning, salsa, and half of the cheese in a medium size bowl. Pour the mixture into the green peppers and sprinkle the top with the other half of cheese. Bake for about 20 to 25 minutes or until cheese has melted. Enjoy!

2 Servings with 
1 Lean, 3 Greens, and 3 Condiments
(2 Pepper Halves)

Click Here to Print


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I love Asian food. I can eat it all day long and still not be tired of it. I found this recipe floating around somewhere whether it was on facebook or the recipe board and knew I had to make it. I had to make a few adjustments considering the original recipe states to use 1 oz of szechuan seasoning mix. My package was 3/4 oz and had 3g of carbs per serving. One package had 4 servings! That's a lot of carbs for 1 serving of meat the original recipe stated for 7 oz of ground turkey. Maybe there is another seasoning with less carbs. Anyways, 2 teaspoons was more than enough for me. Very, very tasty. I used ground beef and I loved how it turned out. With one pound of ground beef, I got two meals and still had 2 oz left of meat that I will save for another meal. I definitely recommend this one. Sometimes I don't even feel like I am on a diet. Thank goodness for that. Otherwise, I am not sure how long I would last. I will continue to make this even after Medifast. Enjoy!


Asian Lettuce Wraps

Ingredients:
14 oz 93% lean ground beef - should yield 10 oz cooked (2 Leans)
3 cups of shredded cabbage or bagged cole slaw mix (6 greens)
2 tablespoon lite soy sauce (2 condiments)
2 teaspoons packaged szechwan seasoning mix (3 condiments) *See note below
Add any additional water
iceberg lettuce leaves (optional)

Directions:
Get a wok (or non stick pan) very hot. Cook the meat and break it up into very small pieces. When its no longer pink, add the cabbage and pour the sauce over mix. Continue cooking on high heat just until the cabbage starts to wilt. I sprinkled red crushed pepper on it.

2 Servings with 1 Lean, 3 Greens, and 2.5 Condiments per Serving

* The Szechwan seasoning mix I found in my local grocery store had 3 g of carbs per 2 teaspoons which is one serving size marked on the package. I figured it was 3 condiments because 3 g of carbs is the max we are allowed per day in condiments. If there is another package of Asian seasoning that has less carbs, feel free to use more seasoning. Also, you could always leave out the soy sauce and use 4 teaspoons of seasoning mix.


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