Category: Dinners- Ground Beef

Slow Cooker Cabbage Casserole (Paleo/ Gluten Free/ Dairy Free)

Everyone has busy schedules! You’re working, driving kids to school, activities, going to appointments. For some reason, everyone needs to be fed every day…. Three meals every day. Many times it’s hard to fit everything else into the day let alone cooking as well.

That’s why I love using a slow cooker. It only takes a few short minutes to get everything prepped, then you throw it into your slow cooker, set it and forget about it! It does the work while you are busy with everything else going on in your life.

Slow Cooker Cabbage Casserole

Slow Cooker Cabbage Casserole (Paleo/ Gluten Free/ Dairy Free)

1 lb. ground beef

1 lg onion- diced

1/2 large cabbage-cut up

1 medium carrot- shredded

28 oz. can diced tomatoes

1- 5 oz. can tomato paste

1 Tbsp. apple cider vinegar

1 tsp. ground mustard

1/2 tsp. ground nutmeg

1/2 tsp. sea salt

1/2 black pepper

Saute ground beef until all the pink is gone. Mix all ingredients together in a big oval crock pot. Put on low for 10 hours.

There will be lots to feed a hungry crowd or you can divide into freezer/ oven safe baking dishes; cover and freeze.

Slow Cooker Cabbage Casserole

When cooking defrosted put oven to 350 degrees for 30 minutes.

Shared On: Allergy Free Wednesday, Savoring Saturdays

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

It’s February and the snow is blowing. I don’t know about you but I always enjoy crock pot meals in the especially in the winter time! Really using a slow cooker is great anytime!

You get everything prepared, throw it in and forget about it. Voila, your dinner is ready and waiting for you. There are so many meal s that can be made ahead in the slow cooker… What are some of your favourites?

Here is Vegetarian Chili if you prefer.

Slow Cooker Beef Chili

Chili shown with Vegan Corn Bread

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

1 lb. ground beef, chicken or turkey
1 tbsp. olive oil
1 medium onion-chopped
1 c. chopped celery
1 medium green pepper-chopped
2 cloves garlic- minced
2 c. soaked, cooked, drained and rinsed kidney beans (or 14 oz. can)
2 c. soaked, cooked, drained and rinsed white navy beans (or 14 oz can)

2 c. soaked, cooked, drained and rinsed black beans (or 14 oz. can)

1 28 oz can of diced tomatoes
3 tsp. chili powder

2 tsp. ground cumin
5 oz can tomato paste

sea salt and pepper to taste
hot sauce(optional)
chili peppers(optional)

Brown ground meat, drain, set aside. Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes. Put all ingredients into a large pot or crock pot. If cooking on stove in pot, put on low, stirring occasionally for 3-4 hours. If in crock pot, put on low for 8-10 hours.

If you can, cook chili the day before you’re going to eat it. Chili  always seems to taste better the next day.

 

Homemade Hamburger Helper (Gluten Free/ Dairy Free)

Let’s face it, Hamburger Helper was a staple growing up. Who didn’t love the convenience of opening up a box and almost everything being done. I even did this when my kids were small.

I think back now and realize that it may not have been the best choice I could have made. Now I wouldn’t even dream of making a boxed meal. Let alone the fact that my allergies wouldn’t permit it. It really doesn’t take much more time to make it from scratch and definitely tastes much better. You can make it a little different each time by switching up pastas and adding in different veggies.

Try this quick and easy meal tonight!

Homemade Hamberger Helper w Goat Cheese

Homemade Hamburger Helper (Gluten Free/ Dairy Free)

1 lb. ground beef, turkey or chicken

1 medium size onion-diced

1 clove garlic- minced

added veggies if desired *

2 tsp. mustard powder

1 tsp. smoked paprika

1 tsp. cumin

1/2 sea salt

1/2 tsp. black pepper

2 1/2 c. gluten free pene pasta (or desired pasta)

1 1/2 c. milk alternative (I use coconut milk)

2 c. water

1/2 c. goat cheese (or desired cheese)***** Check changes for dairy free

In a large skillet over medium heat, brown ground meat. Stir in onions and added veggies if adding any, let cook for five minutes. Add in garlic, spices, water and milk. Stir thoroughly. Stir in pasta and cover. Cook for 11-13 minutes or until pasta is to desired texture. Add in crumbled goat cheese and stir thoroughly.

Homemade Hamberger Helper w Goat Cheese

*You can add up to 2 cups of desired veggies if you would like, ex: zucchini, peppers, broccoli, cauliflower, etc.

***** To make completely dairy free, use 1/2 of Cashew Cream instead of goat cheese. Still a fantastic flavour!

Shared On: In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesdays, Gluten Free Wednesday, Real Food Friday, Foodie Friends Friday, Gluten Free Fridays, Real Food Recipes

Beef and Veggie Stuffed Peppers (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

All the summer’s produce is coming into season and is available at our local farmer’s markets! I love being able to go to the farmer’s market and pick up locally grown produce.

Last week was no exception! I was able to pick up a half bushel of green peppers. I did freeze more than half but then decided that making Beef and Veggie Stuffed Peppers again would be great! My peppers were rather large so I filled eight. You may need more peppers if they are smaller.

Beef & Veggie Stuffed Peppers-Paleo

Beef and Veggie Stuffed Peppers (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

2 lbs. ground beef, turkey or chicken

2 medium size onions- diced

2 medium size carrots- peeled and diced

2 ribs of celery- diced

3 cloves of garlic- minced

3 tsp. ground thyme

2 tsp. black pepper

2 tsp. ground mustard

sea salt to taste -optional

3 c. diced tomatoes or 28 oz. can

1/2 c. goat cheese- omit if completely dairy free

8-10 bell peppers- desired colour

Preheat oven to 350 degrees

In a large fry pan over medium heat, brown your ground meat. When your meat is approximately half way done add the onions, carrots, celery, garlic and spices. Let cook for another 6-8 minutes or until veggies are soft and meat is fully cooked.

Add in tomatoes and goat cheese if using and cook for five minutes. Cut tops off of your washed peppers. Scoop out seed and discard.

Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender.

Grain Free Beef&Veggie Stuffed Peppers

These freeze well.

Shared On: Real Food Recipes, Motivational Mondays, Mix It Up Monday, In and Out of the Kitchen, Gluten Free Tuesday, Tasty Tuesdays, The Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday

 

 

 

Homemade Grain Free Hamburgers (Gluten Free/ Paleo/ Egg Free)

Does anything say summer like a burger cooked on the bbq? I don’t think so!! I use my bbq all year, but in the nice warm weather I use it almost every day! I know that some woman are scared of the bbq. Personally I really don’t understand why. The old propane grills, you had to be more leery of. Yes, I took of some bangs back in the day. Just make sure that your head is not over the grill when you are lighting it.

If you still don’t like the idea, then get your hubby to cook these babies up! You can even cook them on a grill pan or in the oven if he is not home. Either way, enjoy them!!

Oh yes, and just because you are gluten free does not mean that you have  to have them bun free. Enjoy them on one of my bun recipes. Yes I even have an egg free version.

Homemade Grain free Burgers

1 lb. grass fed ground beef

2 Tbsp. spice mix (or desired spices)

1/4 c. BBQ sauce

Mix ingredients together. Divide into 4 or 6 depending on the size of burgers that you would like. When you form the burgers, make the center thinner than the edges. This helps the burgers cook more evenly.

Grain Free Hamburgers

Cook as desired. Personally I cook these on my bbq or grill pan. Either way, preheated to medium heat. Cook for approximately ten minutes. Flip over and cook for ten more minutes until cooked through.

Great Additions To Your Burgers:

Creamy Coleslaw with Almond Dressing

Brushetta Quinoa Salad

Tomato Basil Rainbow Salad

Pasta Salad

Cashew Quinoa Salad with Maple Citrus Dressing

Quinoa and Vegetable Salad

Shared On: Real Food Recipe Round Up, Snickerdoodle Sunday, Motivational Monday, Mix It Up Monday, Homemade Mondays, In and Out of the Kitchen, Naturally Sweet Tuesday, Gluten Free Tuesday, Fat Tuesday, Tasty Tuesday, Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesday, Allergy Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Get Him Fed

Paleo Beef Nachos (Corn Free/ Gluten Free/ Dairy Free/ Grain Free)

Nachos are a great food. Unfortunately they are also a dish that many of us with food allergies can’t order in a restaurant. Some people can’t even have the corn tortilla chips. Sweet potato chips are a great alternative.

There is no reason to feel deprived when you have multiple food allergies! Enjoy!!

Paleo Beef Nacho- Corn Free

Paleo Beef Nachos (Corn Free/ Gluten Free/ Dairy Free/ Grain Free)

Two batches of Sweet Potato Chips

For the meat:

1/2 lb. ground beef

1/2 batch of taco seasoning

1/2 batch of cashew cream

Other toppings such as onions, peppers, tomatoes, jalapenos

Preheat oven to 375 degrees

Brown ground beef in skillet over medium heat and add taco seasoning to it. Let meat mixture sit five minutes. Place the sweet potato chips on parchment paper lined baking sheet. Top with meat mixture. Then cashew cream and whatever other topping you like.

Paleo Beef Nachos

Heat in oven for ten minutes. Enjoy!! Serves two.

Shared On: Real Food Recipe Round Up, Mix It Up Monday, Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Tasty Tuesday, The Yuck Stops Here, Allergy Free Wednesdays, Gluten Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Foodie Friends Friday, Get Him Fed, Sunday Fitness and Food

 

Taco Seasoning (Gluten Free)

Are you tired of sodium and gluten filled mixes? Half the ingredients you can’t even pronounce. It can can very frustrating! I have been making my own homemade mixes for years. Like my “Shake and Bake” Chicken mix as well as my “Hamburger Helper” mix.

I haven’t posted too many of my mixes because I frankly hadn’t thought about it until I received an email asking for some. I will continue to add my convenience foods to my growing list of recipes. I hope you enjoy my gluten free, sodium reduced, chemical free Taco Seasoning.

Gluten Free Taco Seasoning

Taco Seasoning (Gluten Free)

2 tsp. ground cumin

1 tsp. mustard powder

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cayenne pepper (more if desired)

1/2 tsp. chili pepper flakes

1/2 tsp. sea salt (or salt and pepper to taste)

1/2 tsp.black pepper

Mix all ingredients together and add to one pound of browned ground meat along with 1/2 cup water. Cook until water is absorbed.

 

 

Veggie Filled Healthy Meatloaf (Gluten Free/ Grain Free/ Paleo)

When the weather is colder, we usually look to warm comfort foods. Just because we were raised with processed foods, doesn’t mean that our comfort foods need to be processed:)

I know that when I was growing up, our meatloaf had tons of crushed crackers, onion soup mix (with a lot of sodium and chemicals in it) tomato soup and ketchup. This meatloaf is packed with extra veggies, so it’s healthified (is that even a word?) . Just remember that it still tastes great and is very satisfying!

Veggie Filled Healthy Meatloaf

 

Veggie Filled Meatloaf (Gluten Free/ Grain Free/ Paleo)

2 lbs. ground beef, chicken or turkey
2 eggs (or flax eggs 2 Tbsp ground flax mixed with 1/3 c water)
1 medium onion- diced
2 medium carrots or a sweet potato- shredded
1 small zucchini- shredded
2 garlic cloves- minced
3 tsp. spice mix
1/2-3/4 c. bbq sauce (depending on how much you like on your meatloaf)

Preheat oven to 400 degrees. Put hamburger in large bowl.
Add all other ingredients except for the bbq sauce. Mix thoroughly.
Put into large loaf pan and cook for 60-75 minutes uncovered.
After cooked drain off the fat (if desired), then top the meat loaf with bbq sauce. Put back into oven for 10 minutes.

Veggie filled Healthy Meatloaf- Paleo

Served with Roasted Veggies 🙂
You may also like:

Shared On: Gluten Free Round Up, Minimal Ingredient Monday, In and Out of the Kitchen, Fat Tuesday, Teach Me Tuesday, Wonderful Wednesday Hop, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Whole Foods Friday, Healing With Food, Get Him Fed, The Yuck Stops Here

Spaghetti And Meatballs ( Paleo/ Grain Free/ Gluten Free)

I had a friend who was Italian, and who better to get advise about spaghetti and meatballs than a true Italian. She was a very kind woman who loved to cook. I used to really enjoy talking to her about her cooking that she used to do years ago when she was younger. Some of her tricks about her spaghetti sauce very much surprised me. One thing that I loved was that she added basil but not oregano.(I am not really a fan of oregano 😛 ) Another thing that was different than mine was the addition of carrots. It is a very nice addition. Taking some tricks from her and added to my own recipe have made a good sauce into a great sauce!  I hope you enjoy this rich and tasty sauce with an Italian flare.

Spaghetti&Meatballs

 

Spaghetti and Meatballs (Paleo/ Grain Free/ Gluten Free)

Meatballs:
1 lb. ground beef, turkey, or chicken

1 egg (or a chia gel egg- 1 Tbsp ground chia plus 3 Tbsp. water mixed)

2 tsp. dried or fresh basil

1 tsp. sea salt

1 tsp. onion powder

Sauce:
1 Tbsp. coconut oil

1 lg onion- diced

2 stalks celery- diced

1 medium carrot- diced

2 cloves garlic- minced

1- 28  oz. can diced tomatoes

1-28 oz. can crushed tomatoes

1 Tbsp. dried basil or 3 Tbsp fresh

2 tsp  honey (optional)

13 oz. can tomato paste

1 c. diced zucchini

sea salt and pepper to taste

In a large pot on medium heat, saute onion, celery and carrot in olive for about ten minutes or vegetables are soft. Add tomatoes and mash with a potato masher. Then add garlic, basil(if using dry). Bring to a boil.
Meanwhile, put ground meat, egg, and basil into a bowl and mix ingredients together. Make small meatballs and add them into the boiling sauce. Let sauce boil for about ten minutes, then add tomato paste, zucchini and basil(if using fresh). Put sauce on low and let simmer for about a half an hour. Salt and pepper to taste. Makes six servings. Freezes well.
Serve on top of gluten free pasta, spaghetti squash, zucchini ribbons or spiralized zucchini .

Spaghetti and Meatballs&Zucchini Ribbons

Grain Free Cabbage Rolls (Gluten Free/ Grain Free/ Paleo)

When it comes to the fall season, everyone starts going back to comfort foods. I can remember always enjoying cabbage rolls. I usually just preferred making my own, since many were over loaded with rice and not enough meat.

These cabbage rolls are now even better!! With no rice at all, they are packed full of meat and vegetables!

I enjoy making cabbage rolls! Since the vegetables are in season and so inexpensive this time of year, it’s very economical. Pretty much every fall I make up a couple of batches and freeze them.

Grain Free Cabbage Rolls

 Grain Free Cabbage Rolls ( Gluten Free/ Grain Free/ Paleo)

2 medium heads cabbage**

2 lbs lean ground beef

1/2 lb. bacon- diced

1 lg white onion-diced

2 c. “riced” cauliflower

1 medium carrot-grated

2 cloves garlic- minced

2 tsp. ground mustard powder

1 tsp. ground nutmeg

1/2 tsp. sea salt

1/2 tsp. ground pepper

 

Tomato sauce:

7 cups diced tomatoes or 2- 28 oz. cans diced tomatoes

2- 5 oz. cans tomato paste

1 Tbsp. apple cider vinegar

1 Tbsp. honey

1/2 tsp. ground pepper

1/2 tsp. salt (if using fresh tomatoes)

Preheat oven to 350 degrees

1. Cut into cabbage as shown to loosen leaves. Place whole cabbage into boiling water to allow leaves to separate. Carefully pull out leaves and let cool.

2. Saute bacon on medium heat, then drain off all but 1 teaspoon of fat. Add onions and saute until softened (approx 5 mins), then add carrot, cauliflower, garlic and spices. Let cook for 2 minutes. Let cool, then add into bowl with ground beef. Mix together.

3. Cut the rib off the cabbage leaf.

Making Cabbage Rolls

4. Place a heaping tablespoon of stuffing into cabbage leaf.

5. Fold up the bottom and fold over the side.

6. Fold over other side and roll up.

Place all the cabbage rolls side by side into roasting pan. If you have too many for the pan use an extra baking dish.

Cabbage Rolls-2

Mix together all the ingredients for the tomato sauce and pour evenly over cabbage rolls. Cover and bake for 90-120 minutes or until tender. Makes about 18-20 cabbage rolls.

Cabbage Rolls

These freeze very well.

Make sure you have enough filling for your last cabbage roll or it will feel ripped off like this one did 😛

093

 

** I always use two head of cabbage because I cut up and freeze the left over cabbage to be used in soup over the winter. Feel free to use one large head of cabbage if you prefer.

Cabbage for Soup

Shared On: Gluten Free Round Up, Make Your Own Monday, Home and Garden Hop, In and Out Of The Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Creative Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Food Fridays, Real Food Fridays, Healing with Food Friday, Mindful Mommy Mondays, Fat Tuesday, Food On Fridays

 

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