Slow Cooker Cheesesteak

Can you hear that "Oh yeah...." song from Ferris Bueller's Day Off right now?  The one they later used in a Twix commercial I think?!  Man, I sure can!  D-E-L-I-C-I-O-U-S!  And crockpot simple!  

This was our Friday night special!  After these long weeks lately and such crazy busyness, we have been drawn into ordering takeout on Fridays.  Once you do it...you get so used to it and you just cave.    And then you are stuck.  SO not good....just SO not good...it's tough on the pocket and on the backside.  Not much takeout food is as healthy as anything you cook at home and of course with a family of 6, it's a minimum of $50 a pop!  So I pulled out the trusty old slow-cooker, popped this in when we got home from school, and bam....done by dinner, no effort at all, crazy good and fed the family for $23. Yep....$3.85 per person! Boom!  Cheesesteak heaven...

What you need...

2 lb. ribeye roast, thick cut (was on sale for $8.99/lb.)

2 tablespoons balsamic vinegar

2 tablespoons tamari (wheat free soy sauce)

1 green bell pepper, sliced

1 red bell pepper, sliced

1 onion, sliced

1 pint mushrooms, sliced

pepper to taste

your favorite bun

mayo

swiss or provolone slices

Add the ribeye to the crockpot, top with peppers, onions, and mushrooms.  Pour the tamari & balsamic vinegar over, and hit it all with a few dashes of pepper.  Cover and cook on high for 4 hours.

Remove veggies and beef from crockpot, reserving au jus for dipping!  Preheat the oven to broil.  Slice buns in half and add to a foil lined baking sheet.  Spread with mayo, top with beef and mounds of those veggies!  Lay a slice or 2 of your favorite cheese over and broil for 3 minutes.  Top with bun lid, or enjoy open faced!  

These are great with Udi's Gluten Free Buns!  Serve them up with some Alexia Sweet Potato Fries and the au jus!

What you need...

Place the ribeye in the crockpot, top with peppers, onion, mushrooms, tamari and balsamic vinegar...

Set to high for 4 hours and walk away....

Scoop out the yummy veggies and set them aside...

it just....falls....apart....

Scoop out that yummy meat, and reserve the au jus for dipping!

Lay out the bottom half of your buns on a foil lined baking sheet...mayo them up...

Top with shreds of the beef mounds of those veggies...

layer with cheese...

broil for about 3 mins.

Whoa baby....so yum!

Intoxicating!  Serve with a bag of Alexia Season Waffle fries...wowwwweeee....

Turkey Tacos in Bib Lettuce Cups

Oh me, oh my!  For the girl who gives herself a lifetime pass on tortillas as her 1 non-paleo item, these are a FANTASTIC substitute!  They were sooooo good!  Seriously, I am shocked at how well I like these!  

From start to finish they took less than 15 minutes and were delicious!  

You can definitely jazz them up with guacamole, chipotle yogurt sauce or even corn & black bean salsa....but they were awesome just like this!

What you need...

1 20 oz. package of lean ground turkey

1/4 tsp black pepper

1/2 tsp cumin

1/4 tsp ancho chili powder

dash of salt (I really don't add salt to anything, add more if you like)

1 tablespoon olive oil

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 onion, chopped

1/2 pint mushrooms, sliced

1 head of Bib Lettuce, washed and dried

shredded cheese

your favorite salsa

guacamole and anything other toppings you like on tacos!

Add ground turkey to a medium sauté pan, top with spices and olive oil.  Place sauté pan on burner set to high and brown the meat, stir well and break meat apart as it cooks.  Cook on high for about 7 minutes or until browned all the way through.  Using a slotted spoon, remove meat to drain on a plate lined with a paper towel.  There isn't much fat so try to leave any that's there in the pan for the veggies!  Immediately add the peppers and onions to the pan and continue to cook, cook about 1 minute while stirring.  Add mushrooms and cook for 2 minutes.  You want to toss them and let them cook, but be careful not to overcook - you don't want them to lose their crunch!  Remove to a plate and get ready to assemble!

Lay out the lettuce leaves.  I used 2 per taco!  Add a about 1/3 cup of turkey, top with cheese, then sautéed veggies.  Top with your favorite salsa and even some chipotle greek yogurt sauce if you like! Roll them up like a soft taco and ENJOY!

What you need...

Saute turkey with spices and okie oil on high for about 7 minutes, breaking it up and turning as it cooks...

mine was nice and browned after about 7 minutes...

Remove to drain on a paper towel, although there isn't much to drain!

Add peppers and onion to the hot pan and sauté for about 1 minute, tossing...

After a minute or so of cooking...

Add sliced mushrooms and cook for 2 more minutes...

They should still be nice and crunchy...

Remove to a plate and get ready to assemble...

Lay out your lettuce wraps, top with meat & cheese....

Add sautéed veggies and your favorite salsa...roll them up and enjoy like a soft taco!
Now could that be any easier??????

Chocolate Chip Muffins (Gluten/Dairy Free)

Confession:  I have to make these 2 times per week.  The kids LOVE them.  They are super simple!  On St. Patty's Day I put a tiny bit of green coloring in them, which obviously is not the BEST thing...but fun and only of occasion.  I serve the kiddos scrambled eggs, muffins and yogurt with fruit for breakfast a lot...and these definitely don't make me feel like I am giving them some crap!  Makes for a yummy and healthy breakfast...and they ALWAYS ask for more!

What you need...
King Arthur Flour Gluten Free Muffin Mix
1/4 cup coconut oil, melted
3/4 cup almond milk
1 tsp vanilla
3 eggs
1/2 cup dark chocolate chips

Preheat the oven to 375F.  To a large mixing bowl, add the muffin mix, stir in melted oil, vanilla, eggs and almond milk.  Stir to combine.  Stir in chocolate chips.  Allow batter to sit for 5 minutes while you lightly spray or butter a muffin tray - you can also use cupcake liners!

Spray a 1/8 cup scoop with cooking spray, use it fill fill the muffin cups.  Bake for exactly 15 minutes, remove when the tops are just beginning to turn golden!  Yield - 20!

What you need...

melt coconut oil - about 40 secs., in microwave

Let batter sit for 5 minutes...

Spray 1/8 cup scoop for easy dipping...

Bake at 375F for 15 minutes!

Apple, Sweet Potato, Brussels Sprout Bake

Whoop there it is!  This is so yummy and simple!  It goes well with just about anything and is really make ahead friendly!  If you chop your veggies ahead of time, it takes only a couple minutes to put together and into the oven it goes for 25 minutes!  Delicious and so fragrant!

What you need...

4 slices of uncured or pork shoulder bacon

1-2 tablespoons butter or ghee

2 sweet potatoes, peeled and chopped

1 lb. brussels sprouts, washed and quartered

1 apple, washed and chopped

1/2 onion, chopped

2 cloves garlic, chopped

a few sprigs of fresh thyme

1/2 cup chicken broth

salt & pepper

Preheat oven to 400F.  Cook bacon in large saute pan on medium/high heat.  Once it is crispy, remove to drain on a paper towel and add butter to the hot pan.  As the butter begins to melt, add the sweet potatoes and brussels sprouts and toss.  Add onion and garlic and season lightly with salt and pepper, about 5 turns of each grinder!  Cook for about 5 minutes, tossing gently to coat.  Add thyme and apples, stir to combine, allow to cook for about 3 minutes, then add broth and stir well scraping the sides and bottom of the pan to remove all the yummy bits.  Move pan into the oven and bake for 15 minutes.  Remove pan and top with crumbled reserved bacon, return to oven for 10 minutes or until potatoes are fork tender.  Serve! Cheers!

What you need...

Cook bacon on medium/high heat until crispy...

remove and rain on a paper towel (notice that Good Morning Bacon has hardly any fat)

chop...

Add 2 tablespoons butter to the hot pan...and preheat oven to 400F.

Add sweet potatoes and brussels sprouts...

add garlic and onion, season with a little salt and pepper and toss while while cooking...

Cook for about 5 minutes, then add thyme...

and apples...stir well to combine, add broth and stir to scrape all bits from the pan, move to the preheated oven...

Bake for 15 minutes, then top with crumbled bacon...

bake 10 more minutes or until potatoes are fork tender...

serve!

Oh yes....he did!