Slow Cooker Balsamic Glazed Roast Beef

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Slow Cooker Balsamic Glazed Roast Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
  2. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
  3. Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!
Recipe Notes

Recipe adapted from Closet Cooking

Skirt Steak with Chimichurri Sauce

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Skirt Steak with Chimichurri Sauce
Quick and easy dish for a weeknight meal.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Lightly oil your grill grates then heat the grill to high. Combine chili powder, brown sugar, cumin, oregano, coriander, garlic powder, 1 tsp salt, and 1 tsp pepper in a medium bowl. Drizzle half Tbsp olive oil over one side of steak and rub steak with spice mix. Repeat with other side.
  2. Once the grill is heated up, place the steak on the grill and cover. Cook 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest for 10 minutes before slicing.
  3. While the steak rest, make the chimichurri sauce. In food processor put parsley, cilantro, chili flakes, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper, pulse. While running add 1/4 cup olive oil until fully combined. Taste and adjust. Serve the sauce on top of the steak. Enjoy!
Recipe Notes

Recipe adapted from Eat the Love

Ravioli With Tomatoes Asparagus Garlic and Herbs

Original recipe on Cooking Classy 

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Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Cook ravioli in boiling water according to package instructions. Heat oil and butter in a large skillet. Add asparagus to skillet and saute until tender, about 4 minutes. Add tomatoes and garlic, saute for 1 minute. Toss in vinegar. Drain water from pasta and pour in large serving bowl. Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss. Sprinkle in Parmesan and serve.

Chicken Salad Pesto Sandwich

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Chicken Salad Pesto Sandwich
A twist on your regular chicken salad you will enjoy.
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. In a medium saucepan poach chicken with a pinch of salt and enough water to cover. Bring to a boil then reduce to a simmer and cook, covered, until cooked through about 10 minutes. Remove from heat then drain water and shred or chop chicken, set aside.
  2. In a food processor combine dill, walnuts, and garlic. Pulse until well combined. With the motor running slowly add the olive oil, pulse until combined.
  3. Transfer pesto to a large bowl, add chicken, red onion, lemon juice and zest, salt and pepper to taste. Add vinegar. Toast bread and divide chicken among slices top with romaine. Enjoy!
Recipe Notes

Recipe adapted from Clean Eating