June 20, 2018 (Wednesday) – Recipe

Beef Stew


  • ¼ cup all-purpose flour
  • ¼ teaspoon freshly ground pepper
  • 1 pound beef stewing meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3 ½ cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 teaspoons salt


  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

June 14, 2018 (Thursday) – Recipe

Fajita Lasagna


3 Bell Peppers Cut in Strips
2 Onions Diced
1 LB Grass Fed Beef
29 OZ’s Tomato Sauce
1.4 OZ’s Fajita Seasoning
12 Gluten Free no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
 1 Can Salsa
1 Can Guacomole
  • Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray.
  • Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce;
  • Arrange 4 noodles crosswise, slightly overlapping, Spread about 1 1/2 cups sauce over noodles, completely covering noodles.  Arrange 4 noodles crosswise, slightly overlapping. Spread remaining sauce over noodles, completely covering noodles.
  • Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with salsa and guacamole

June 8, 2018 (Friday)-Recipe

Turkey and Egg Breakfast Skillet


  •  1 T extra virgin olive oil
  •  ½ onion, finely chopped
  •  ½ lb ground turkey
  •  1 cup organic tomato sauce (no sugar added)
  •  2 eggs
  •  Salt and pepper to taste


  •  Heat the olive oil in the skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
  •  Add the ground turkey and cook until fully browned.
  •  Add in the tomato sauce and continue to cook for 2-3 minutes.
  •  Make 2 small wells in the turkey mixture and crack the eggs into each. Cover the skillet and cook for 5 minutes or until the egg whites are opaque.