Steak and Cabbage

So this is a dish we had growing up that reminded my parent's of their childhood.  Cheap cut of meat cooked for a long time, it was perfect for the struggling family.  It's also incredibly delicious and imagine my surprise when it came out just as awesome in the Instant Pot!

This is also seriously low carb and healthy!

I'll include regular and pressure cooker instructions, but I'll tell you what....I'll never stand at the stove for 50 minutes again when I can do it in 8 minutes!

So I think any of you regular visitors to my blog have figured out that food photography is not my forte....I kind of like my wonky photography - some of those blogs that have all the lighting and lets face it talent put up pictures that frankly misrepresent what you can accomplish in the kitchen.  Just know this - your food will turn out looking way better than my pictures...lol

Ingredients:

1.5 pounds tenderized round steak

1 small head of cabbage, core removed, quartered

3 teaspoons Wildtree Rancher Steak Rub (Or Montreal Steak Rub found in grocery store or just liberal salt and pepper)

1 tablespoon olive oil

1 cup Bulgar Wheat (found in the International aisle at the grocery store)

2 1/2 cup beef broth

Method of Preparation:

Season steak liberally with seasonings:

Cut into 1 inch strips, being sure to keep them all the same size:

Set your Instant Pot to Saute Mode, drizzle oil  and wait for it to read hot.  Working in batches so not to crowd the pan give each piece a steak a good browning.

Once all the steak is done remove from pan and add the broth  Scrape the bottom of the pan and get all those delicious bits off and melted into your broth.  Add Bulgar.

Stir to incorporate

Next layer cabbage on top of bulgar/broth.

Give it a pinch of salt and then layer steak on top.

Close lid and cook on manual mode for 8 minutes.  Let naturally release for 10 minutes, and release any remaining pressure.  Stir all ingredients together, and if it still is a little juicy return to saute mode for a few minutes.  Enjoy!

Now if you want to cook this on the stove top:

You will not use the bulgar.  I use this to sop up the extra juice in the pan for this, and I love bulgar.  You will be stirring to much to do it this way.  

So instead of putting your ingredients in your Instant Pot, you will put them in your pan on the stove.  You need a very deep pan, and to be honest I usually use my stock pot.  I brown the steak just like above, add only 1 cup of broth, then return all - steak and cabbage to the pan.  cook on low for at least 50 minutes, stirring about every 5.

I used Wildtree products on this recipe.  As usual I've given subs for them, but if you'd be interested in ordering my website is here.  I appreciate the support!

Healthy Tomato Soup & Grilled Cheese

Do you ever just get one of those cravings that won't go away?  I think that most people who fall off the healthy eating wagon do so because they ignore those cravings.  Well lately I've been craving me some tomato soup and grilled cheese.

Throwing a healthy riff on a recipe won't always help those cravings.  It has to be delicious too.  I mean having dry plastic grilled cheese and not at all creamy tomato soup would do nothing to help my cravings, so I came up with this.  It was soooo good, soooo healthy, and soooo delicious!

Ingredients:

2 pounds tomatoes, chopped (about 8 tomatoes)

1 yellow onion, chopped

1 red bell pepper, chopped

3 tablespoons Wildtree Garlic Grapeseed Oil

¼ teaspoon salt

¼ teaspoon black pepper

1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions

1 teaspoon Wildtree Ranchers Steak Rub (2 if you like a more peppery taste)

4 Multi Grain English Muffins

8 Slices of your favorite cheese (I used Sargento's 40 calorie a slice Colby Jack Cheese)

2 teaspoons Wildtree Organic Coconut Oil

Method of Preparation

Preheat oven to 425 degrees F. In a bowl toss together the tomatoes, onion, bell pepper, Grapeseed Oil, Wildtree Ranchers Steak Rub, salt, and pepper. Transfer to a lightly greased baking sheet. Roast for 35-40 minutes. Carefully transfer the contents of the baking sheet (including the juices) to a blender. Add the Chicken Bouillon and blend until completely smooth.  Leave the soup in the blender with the lid on while you make your grilled cheese. Heat skillet on medium high heat and add Wildtree Organic Coconut Oil.  Place English Muffins top side down, cooking a minute or two, depending how crispy you like them.  Turn off heat, flip them over and place cheese on top.  Cover and let sit for a minute or until cheese is melted. The English Muffins get a great buttery taste from the little amount of coconut oil you use, and there is just enough cheese to satisfy that craving.  You get a little crispy cheese around the edges that is just delicious! The soup is creamy and just warms you from the inside out! To order Wildtree products please visit http://www.mywildtree.com/kellycalton Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Make Ahead Southwest Chicken or Turkey Burgers

I have a confession to make.  I am a huge food waster.  Like I'll go to the store, buy all this healthy stuff, have a complete week from hell and only end up making half of it because I am either to tired or stressed out to cook every night.

Enter these awesome make ahead meals, or freezer meals if you will.  I got a lot of good feedback on Facebook with the last one I posted, so this is one of my absolute favs.

What's really nice about this recipe is when I make the burgers I individually wrap them in parchment so I can just take a couple out.  The recipe makes four burgers, but when ground turkey or chicken go on sale I'll make 3 or 4 pounds worth and have them at my ready in the freezer. With the cost of food skyrocketing, this has most definitely saved me some big time money.

These burgers pack a punch in the flavor department, and you'd never know you are eating something healthy!

Ingredients:

1 lb. Ground Chicken or healthier option: ground turkey
1 Tablespoon Wildtree Garlic Grapeseed Oil
2 Tablespoons Wildtree Fiesta Salsa Blend
1 Tablespoon Wildtree Rancher Steak Rub

Combine all ingredients in a freezer Ziploc and smush to blend. *Before freezing, you can shape meat into 4 patties, wrap in parchment and then freeze. Otherwise, the chicken is a little difficult to form into patties once thawed. I definitely recommend forming into patties before freezing.

 Freeze. 

When ready to serve, thaw bag in fridge. Heat 1 Tablespoon of Wildtree Garlic Grapeseed Oil in a large non-stick skillet over medium-high heat. If using chicken where you didn’t pre-form the patties, spoon into the hot pan as the meat will be difficult to form into patties and pan fry or grill for about 5 min per side. If using turkey, form into patties and cook 5-6 min per side. Serve on buns with mayo or sour cream,  I like to add onions and tomatoes too :)

OPTIONAL: add provolone cheese slices during the last 3 min of cooking,

and melt by making an “aluminum foil tent” over the skillet. Serves 4.

Calories 280; Fat 19 g; Saturated Fat 0 g; Carbohydrate 7 g; Fiber 2 g; Protein 21 g; Cholesterol 85 mg; Sodium 580 mg

The nutritional below reflect the recipe using extra lean ground turkey (no dark meat):

Calories 180; Fat 5 g; Saturated Fat 0 g; Carbohydrate 7 g; Fiber 2 g; Protein 21 g; Cholesterol 45 mg; Sodium 570 mg

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Stuffed Pepper Soup

I really, really love stuffed peppers. Making them?  Not so much!  This soup has all the taste with a whole lot less work!

Ingredients
1 pound lean ground beef
1 yellow onion, diced
1 bell pepper, diced
1 (14.5 ounce) can diced tomatoes
2 teaspoons Wildtree Garlic & Herb Blend
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
1 teaspoon Wildtree Rancher Steak Rub
4 cups beef broth, low sodium
2 cups cooked rice

Method of Preparation
Heat a large pot over medium high heat. Add the ground beef and cook until browned. Add the onion, bell pepper, diced tomato, Garlic & Herb Blend, Hearty Spaghetti Sauce Blend, and Rancher Steak Rub. Stir and cook for 10 minutes. Add the beef broth and cooked rice. Cover and simmer over medium low heat for 20 minutes or until soup is heated through and vegetables are tender.

Want to order Wildtree products?  Interested in starting your own Wildtree biz?  Organic and gluten free are hot,  and so is Wildtree if you are willing to work it!

Click here to order or learn more about the business!