You’ll love this easy 20-minute Korean beef bowl recipe with ground beef, flavorful Asian sauce, baby corn and cabbage mix!
This recipe is quick, and healthy. Using meat, veggies, and a fantastic homemade sauce, this dish will be great all week – so don’t hesitate to use it for your meal prep
Ingredients
1 tbsp Olive oil
1 lb Ground beef
1/2 tsp Sea salt
4 cloves Garlic (minced)
1/4 cup Coconut aminos
1/4 cup Beef broth
2 tsp Sesame oil
1/4 tsp Ground ginger
1/4 tsp Crushed red pepper flakes
1 bag coleslaw bag
1 can baby corn, drained and sliced
GARNISH:
1/4 cup Green onions (sliced)
1 tsp Sesame seeds
Crunchy lo mien noodles
Instructions
In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
Turn heat back to medium-high. Add another tablespoon of olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
Make a well in the beef and add the minced garlic. Sauté for about a minute, until fragrant, then mix into the beef.
Pour the sauce over the beef, stir.
Add coleslaw and baby corn. Cook for about 5 minutes, stirring occasionally, until everything is wilted.Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened.
Garnish with sliced green onions, sesame seeds, and lo mien noodles.
Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own.
Where to find the crab meat?
Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.
Here’s another trick… for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture.
The Brussel Sprouts Salad
Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice.
I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms.
INGREDIENTS
Stuffed Mushrooms
24 large baby Bella mushrooms (about 1 lb.)
Olive oil cooking spray
8 oz fresh lump crabmeat
¼ cup scallions chopped
6 tablespoons nonfat sour cream
¼ cup Parmesan grated
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika
Brussel sprout salad
1 pound brussels sprouts
½ cup finely grated Parmesan cheese
Lemon zest and juice of one lemon
Salt and Pepper (to taste)
INSTRUCTIONS
Stuffed Mushrooms
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well until fully combined.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high.
Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet.
Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Brussel Sprouts Salad
Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.
Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy.
Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
This light and healthy meal, Pan seared scallops with warm asparagus and salad with orange dressing comes together in just 20 minutes. It can be made with scallops or with other fish like salmon, cod, snapper, halibut, or sea bass… or even grilled chicken. The dressing is very universal- citrusy and flavorful and perfect on so many things!
INGREDIENTS
For the dressing
1/4 cup orange juice
3 tablespoons sesame oil
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon salt
freshly ground black pepper
For the scallops
1 tablespoon olive oil
12 scallops
Salt and freshly ground black pepper
For the salad
1 small bunch asparagus cut in about 3 inch pieces
6 cups baby kale
1/4 cup thinly sliced red onion
2 oranges peeled and cut into segments
1 tablespoon sesame seeds
1 tablespoon olive oil
INSTRUCTIONS
Make the dressing
In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
Cook the scallops
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Make the salad
Bring about an inch of water to a boil in a deep-sided skillet or sauté pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the kale and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.
Transfer the asparagus and kale into bowls.
Top with scallops, orange segments and a sprinkling of sesame seeds. Serve with additional dressing.
This homemade Pad Thai with spicy shrimp, spaghetti squash, peanuts and cilantro for a low carb dish you will prepare again and again. It’s super easy to make, the entire dish can be ready in 15 minutes flat.
INGREDIENTS
1 large Spaghetti Squash
2 Tablespoons olive oil
1 lb. Shrimp, peeled and deveined
1 pint mushrooms, sliced
2 Eggs Beaten
3 Cloves Garlic, minced
1 medium onion, diced
2 Tablespoons Peanut butter
2 Tablespoons Rice vinegar
1 Tablespoon Soy Sauce or Coconut Aminos
1 Tablespoon Sriracha
1 TablespoonSesame seed oil
1 Cup Bean Sprouts
½ Cup Dry Roasted Peanuts
Juice of 2 limes
½ Cup Chopped fresh cilantro
INSTRUCTIONS
Preheat the oven to 400 degrees.
Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.
Once cooked, remove from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a bowl.
Heat the olive oil in a large skillet over medium heat. Add in the shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add the onions to the pan and saute, about 3-5 minutes. Push the onion to one side and add the mushrooms, saute until cooked. Mix the onion and mushrooms together, season with salt and pepper. Make well in between the vegetables, add the beaten egg. Scramble the egg with a spatula, then combine with the vegetables.
Add in the garlic, peanut butter, rice vinegar, soy sauce,sesame oil and Sriracha. Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
Add in the cooked spaghetti squash, peanuts, and lime juice. Toss with tongs until combined. Top with the cilantro and shrimp and serve.
This zucchini noodle recipe is keto friendly and packed with flavor!
Using a simple zucchini spiralizer or a vegetable julienne peeler, this meal just requires a few ingredients. You can adapt it any way that you want. Add sausage, tomatoes or more vegetables to make it a perfect fit for your family.
INGREDIENTS
3 medium zucchini, spiralized
2 tablespoons extra virgin olive oil divided
3 cloves garlic, minced
1 ½ teaspoon red pepper flakes
1 pound sweet Italian ground sausage
4 cups kale, chopped
½ cup parmesan cheese
salt and pepper, to taste
INSTRUCTIONS
Using your favorite vegetable spiralizer, turn your zucchini into noodles; set aside.
Heat 1 tablespoon of the olive oil in a deep skillet over medium high heat. Add garlic and red pepper flakes, sauté for 30 seconds or until fragrant.
Add sausage to the pan, using a wooden spoon to break down meat into bite-sized pieces.
Cook until cooked through and golden brown, about 7-9 minutes.
Add kale to the pan and sauté until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently.
Toss in remaining 1 tablespoon olive oil and zucchini noodles to the pan, sauté until zucchini is just cooked through, about 2-3 minutes.
Right before removing from the heat, stir in the parmesan cheese and toss until melted. Check for seasoning then add salt or pepper to taste.
This Taco Cauliflower Rice Skillet is quick, easy, healthy, low carb and incredibly delicious. Loaded with ground chicken, vegetables, cauliflower and melted cheese.
INGREDIENTS
1 lb ground chicken
1 head cauliflower, riced
8 oz. mushrooms, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 tablespoon Garlic powder
1 packet Taco Seasoning
½ cup shredded cheese
Chopped cilantro
INSTRUCTIONS
Add the olive oil to a skillet over medium heat.
Sauté mushrooms until translucent. Then add in the peppers and garlic powder. Sauté until veggies are cooking through. Transfer to plate.
Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.
Add the cauliflower rice to the skillet with the cooked ground chicken. Stir to mix well.
Bring to a simmer and then add the taco seasoning
while stirring add ⅔ cup water. Simmer until the sauce is thickened, taste for seasonings. Add the cheese, stirring until melted.
It is refreshing and tart, with arugula, sliced red onions and creamy goat cheese, all topped with a citrusy cilantro dressing. It’s great as a side salad or add some protein to make it an entrée! It is especially delicious served alongside salmon!
INGREDIENTS
For the dressing:
1/3 cup fresh cilantro, packed, stems mostly removed
1 medium-sized pink grapefruit, juiced
3 tablespoons extra virgin olive oil
1 ½ tablespoon honey
1/2 tablespoon white wine vinegar
For the salad:
4–5 cups arugula
1/2 cup goat cheese, crumbled
1 large pink grapefruit, sliced with skin on or peeled and split into wedges
1/2 medium-sized red onion, peeled and sliced thinly
INSTRUCTIONS
Make the dressing:
Add all the ingredients to a blender and blend on high until well combined but bits of cilantro still remain.
Cover and refrigerate until ready to use. Just shake or stir before adding to the salad.
Assemble the salad:
In a large bowl, add the arugula, goat cheese, grapefruit and onion. Add the desired amount of dressing and toss to combine.
Whisk Away Kitchen 