15 Minute Beef Ramen

 2 Tsp Olive Oil

1 lb ground beef

1/4 teaspoon kosher salt

3 garlic cloves, minced

1/4 cup tamari or soy sauce

1 1/2 cup chicken stock

2 tsp brown sugar

2 (3-oz) packages ramen, flavor packets can be discarded

9 oz slow mix (about 4 cups)

1 cup shredded carrots

Instructions

1. Heat large, high-sided skillet or heavy-bottom pan over medium-high heat. Add olive oil and ground beef, breaking apart meat into small chunks. Cook for 3 minutes until beginning to brown.

2. Add the salt and garlic, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.

3. Add soy, stock and sugar. Turn the heat to high and bring to a strong simmer.

4. Add the ramen noodles and cook 2-3 minutes or until noodles begin to soften but are not fully cooked, flipping the ramen several times to evenly coat the noodles in the broth.

5. Add the slaw and carrots, stirring to combine. Cook additional 2-3 minutes for the noodles to completely cook and the vegetables to soften. Serve immediately. 

Sheet Pan Chicken Shwarma

 This has become an instant family favorite. It's super easy, piling everything onto a cookie sheet. And it's really flavorful. The sauce is optional for serving, but we highly recommend using it.

Serves 8

Ingredients:

3 pounds chicken breast, cubed

2 small red onions, cut into 1 inch pieces

2 red bell peppers, cut into 1 inch pieces

4 carrots, peeled and cut into 1/4 inch pieces (about 1 c)

30 oz can of chickpeas, rinsed and drained

2 TBS evoo

3 tsp paprika

3 tsp cumin

1 tsp red pepper flakes, optional

1.5 tsp garlic powder

1.5 tsp onion powder

1.5 tsp oregano

1 tsp cinnamon

3 tsp kosher salt

White Sauce (optional, but highly recommended, for serving)

1 c yogurt

2 Tbs mayo

1 Tbs apple cider vinegar

1 tsp lemon juice

1/2 tsp salt

1/2 tsp sugar

1/8 tsp black pepper

Directions:

Preheat oven to 425F/220C. Add chicken, veggies and chickpeas to a large mixing bowl. Drizzle with oil and season with the spices and salt. Mix until evenly combined. Transfer to two rimmed cookie sheets and spread in an even layer.

Bake for 20 - 30 min until chicken is cooked through and veggies are tender. Broil for last 2 minute for an extra char if desired. Serve with white sauce drizzled on top, optional but recommended.

Easy Mediterranean Lamb Meatballs

 We use this for our Last Supper Celebration. We've tried several lamb recipes over the years, and this one has gotten high ratings from our family. Originally on healthyrecipesblogs.com

Makes 12 meatballs

1 pound ground lanb (85/15)

2 Tbs Greek yogurt

1 Tbs fresh garlic, minced

1/2 tsp salt

1/2 tsp pepper

1 tsp onion powder

1 tsp ground cumin

1/2 cup cilantro, chopped

2 Tbs olive oil for frying

Optional Sauce:

1/2 c greek yogurt

2 Tbs chopped dill

1 tsp minced fresh garlic

1/2 tsp salt

1. In medium bowl, combine all ingredients except the oil. Mix until well combined. Measure out 1 1/2 TBS size balls. Using wet hands can make it easier to shape the meatballs.

2. Heat the olive oil in a large skillet that has a lid. Once the oil shimmers and becomes fragrant, add the meatballs in a single layer and cook them, turning them frequently until golden brown, about 5 min. If the oil becomes too hot, lower the temperature to medium. 

3. Add 1/4 c water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes. 

4. Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.

5. You can serve as is, or you can make a quick yogurt sauce. Mix 1/2 c. plain greek yogurt with 2 TBS chopped dill, 1 tsp minced fresh garlic and 1/2 tsp salt.

*Note, instead of frying them, you can bake the meatballs at 400F for 15 minutes. Arrange them on a parchment lined baking sheet that has a rim. Spray the meatballs with olive oil before baking. 

Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Easy Blackened Chicken

 Blackened Chicken Seasoning

Seasoning Ingredients:

2 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp onion powder

2 tsp thyme

2 tsp basil

2 tsp oregano

2 tsp chili powder

2 tsp salt

1 tsp pepper

Mix all seasoning ingredients together. Cover 3-4 chicken breasts generously on both sides with seasoning. Grill the chicken in oil in a pan or on a grill, on medium heat, turning after 6 min. Cook until internal temperature reaches 165. You can serve hot or it is also good cold. Serve in wraps with ranch or blue cheese dressing, lettuce, tomato, etc. These are great to make ahead and serve cold on a busy day. 

Creamy Tomato Gnocchi Soup

 Just saw this recipe. I haven't tried it yet, but it looks good. Adding it here so I can recycle the paper recipe.

Ingredients:

2 TBS Butter

2 TBS Olive Oil

4 Cloves garlic, minced

1 TBBS Italian Seasoning

1/2 C. Dry White Wine

1 (15-oz) can cannellini beans, drained

2 (28-oz) cans whole peeled tomatoes with basil

1 tsp salt

1 pkg gnocchi

Grated parmesan cheese (optional for serving)

Fresh basil, chopped (optional for serving)

Directions:

1. In a large pot over medium-high heat, melt butter with oil. Add garlic and Italian Seasoning. Stir and cook until fragrant, about 1 minute. Add wine and boil about 1 minute. Stir in beans, tomatoes and salt. Remove from heat. 

2. Using blender, puree soup until smooth.

3. Return soup to pot over medium-high heat and stir in gnocchi. Bring to a simmer, then cover and cook about 15-20 min. 

4. Serve topped with parmesan and basil. 

Creamy Cilantro Lime Chicken

 This one is SO delicious! It's gluten free and we make it dairy free by using coconut milk instead of cream. Everyone in my family enjoys this meal. I'm changing the directions from the original to show what we normally make for our family. 

originally from Sally's Baking Addiction

INGREDIENTS

3 lbs chicken breasts

1/2 tsp salt

1/2 tsp pepper

2 TBS olive oil

3 c. chicken broth

6 TBS fresh lime juice

1 red onion (chopped)

4 TBS chopped fresh cilantro

1 tsp red pepper flakes (more or less depending on your preferences)

1/2 can of coconut milk (or 2/3 cup heavy cream)

Rice, cooked according to package directions, for serving

optional: lime wedges and cilantro for garnish

DIRECTIONS

1. Preheat oven to 375 F or 190 C. 

2. If the chicken is uneven in thickness, pound them down to be even so that they cook simultaneously. Sprinkle both sides with salt and pepper. 

3. In a large skillet, heat oil over medium-high heat. Add chicken and cook 6-7 minutes, turning once. You want the chicken to be nice and browned on the outside but it doesn't have to be cooked all the way through yet. Transfer the chicken to a 9x13 pan and cover with foil until step 5.

4. Add broth, lime juice, onion, cilantro and red pepper flakes to the skillet. Cook and stir to scrape the brown bits from the bottom. Allow to boil uncovered for 10-12 minutes. Add the coconut milk or cream, stir and remove from heat. 

5. Pour the sauce over the chicken and bake in preheated oven for 10 minutes or until the internal temperature of the chicken reaches 165 F.

6. Serve the chicken over rice with sauce spooned on top. Garnish with lime wedges or extra cilantro, optional. 

High Protein Loaded Fries with Jalapeño Ranch Dressing

*original recipe from hunt4shredz instagram 

*I made a few adjustments which I noted below.

These were really, really good. Very filling. Pretty quick to make. The longest part is cooking the sweet potatoes.

(4 servings)

Ingredients

For the Fries:
• 600g (about 2 medium) russet potatoes, cut into fries ( I used sweet potatoes)
• Olive oil spray
• 2 tsp garlic powder 
• 1 tsp chili powder 
• Salt & pepper to taste

*Bake in an oven until tender, and then broil to crisp. Original recipe called for an air fryer, but we don't have one of those. 

For the Beef:
• 1 lb (454g) lean ground beef (93/7)
• ½ white onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp beef bone broth
• ½ cup (56g) low-fat shredded cheddar cheese
•2 tsp garlic powder 
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt & pepper to taste

Sautee onions until brown, then add garlic until fragrant. Add remaining ingredients, and sauté for 10 min to meld the flavors. Since Kev is dairy free, I saved the cheese for an optional topping, and it was really good even without the cheese.

Jalapeño Ranch Drizzle:
• ½ cup (120g) non-fat Greek yogurt
• ½ cup (113g) low-fat cottage cheese (blended smooth)
• 1 tbsp ranch seasoning
• 1–2 tbsp jalapeño juice (from the jar)
• 2–3 pickled jalapeño slices (blended in)
• Water to thin

*Serve the potatoes on the bottom, with meat layered on top. Optional cheese sprinkled on the top and drizzled the ranch dressing.

Macros per serving (1/4 recipe):
Calories: 475
Protein: 40g
Carbs: 42g
Fat: 15g

One Pan Honey Garlic Chicken and Veggies

INGREDIENTS

5 medium potatoes 2 Tbs olive for the potatoes salt and pepper to taste Sauce ingredients 2 Tbs olive oil 1/2 cup honey 6 cloves garlic, minced 1/4 cup soy sauce 4 Tbs brown sugar 2 Tbs dijon mustard 6 large bone in skin on chicken thighs 2 Tbs butter, sliced into six slices 2 cups cut up broccoli (I used up some frozen green beans instead, and defrosted them a little while the chicken was cooking) INSTRUCTIONS -preheat oven to 400F -cut potatoes into even bite size pieces, transfer to baking pan, drizzle olive oil over potatoes, season with salt and pepper then mix together. -Partially bake potatoes for 25 minutes. While it's cooking, you can clean the chicken and prep the sauce. -Mix together all the sauce ingredients and set aside -When potatoes come out of the oven, place chicken thighs over, then pour sauce mixture over chicken and potatoes -Bake for 30 minutes -Take chicken and potatoes out of oven then add broccoli, baste the broccoli with sauce then bake for extra 20 to 25 minutes, until chicken is cooked through and veggies are tender.

Izmir Köftesi

 Preheat oven to 180.

For the Meatballs:

1 kilo ground beef

1-2 c. bread crumbs (can use gluten free)

2 onions, grated 

Fresh parsley

1 tsp black pepper

1 1/2 tsp cumin

1 tsp baking soda

1 1/2 tsp salt

Grate the onions and squeeze the juice out of them. Chop the parsley finely. Mix all of the ingredients together and form into flat meatball shapes.

For the Vegetables/Potatoes:

4-5 potatoes (enough to cover the bottom of a glass baking pan), peeled and cut into 1-in wedges

2 green peppers, diced

Onions, diced

2 large, peeled, chopped tomatoes (or 1 1/2 -2 cans of diced tomatoes)

1 T. tomato paste

1/2 tsp sugar

Salt

Pepper

1 T. chopped fresh thyme (or you could use some dried if you don't have fresh)

Pan fry the potatoes with salt and pepper to begin until partly cooked and browned. Layer them in the bottom of a lightly oiled glass 9x13 pan. Sauté the green peppers and onions in the pan until tender and layer them on top of the potatoes. Next, brown the meatballs in the pan, and lay them in rows on top of the veggies/potatoes.

Meanwhile, add the tomatoes, paste, sugar, salt, pepper and thyme to a sauce pan and cook for about 5 minutes. Pour the sauce over the meatballs, and put it in the preheated oven until everything is cooked through. 

*If you are in a hurry, you don't have to fry the potatoes first, but wait and add the meatballs to the pan in the oven until the potatoes are mostly cooked to avoid burning the meatballs. 

Afiyet Olsun!

Cherokee-Style Succotash

 (From The Good and The Beautiful Unit 6 Language Arts)

*We serve this as a main course with tortilla chips.

Ingredients:

2 Tbsp olive oil

1 Onion, chopped

1 bell pepper (any color), chopped

1 medium tomato, chopped

1 15-oz can corn, drained (can sub frozen or fresh)

1 15-oz can black beans, drained

Salt to taste

Corn chips

Instructions:

1. Heat olive oil in a frying pan, and then add onion and pepper. Saute until slightly softened, and then add tomato, corn and black beans.

2. Cook on medium-high heat for 5 -7 min, or until desired tenderness is achieved. Season with salt to taste and serve with corn chips.

Ham and Cheese Sliders

This is a recipe that Patrick's cousin makes often. They are easy to make and a crowd pleaser! We have had them as appetizers or as an accompaniment for soup. 

Ingredients:

12 Hawaiian Dinner Rolls

1/2 lb. of shaved ham slices

1/2 lb. of sliced cheese (provolone or swiss work well)

3/4 c. melted butter

1 T. Dijon Mustard

1 t. Worcestershire Sauce

1 t. Brown Sugar

1 T. Poppyseeds

2 t. Dried Minced Onion

Slice the dinner rolls in half so there is a top and a bottom. Place the bottom of each roll in a 9x13 pan. Layer the ham and cheese, and then place the tops on the sandwiches. 

Melt the butter. Then mix in the remaining ingredients. Brush the tops of the sandwiches with the melted butter sauce and then bake at 350 for 12-15 min. until cheese is melted and sandwiches are browned.

Cheeseburger of Champions

 This is my go-to burger recipe. It came from a Weber's Real Grilling cookbook I got decades ago.

1 1/2 pounds ground beef

1 T Ketchup

1 t. dried basil

1/2 t. dried thyme

1/2 t. kosher salt

1/2 t. Worcestershire sauce

1/2 t. Tabasco sauce (I skip this now because of the kids)

1/4 t. freshly ground black pepper

Mix everything together well in a bowl. Portion out the burgers into 1/4-1/3 pound portions and flatten. Grill over direct high heat 8-10 minutes, turning once. This will be about Medium, so longer if you prefer them more well-done. 

Chicken and Biscuits

 This is a great, comfort food recipe. I make this when I have leftover rotisserie chicken or leftover turkey after Thanksgiving.

The original recipe calls for baking the biscuits on top of the chicken mixture. I bake homemade biscuits separately. I am adding a recipe to the blog for the biscuits I make.

*Originally on Campbells.com

Ingredients:

1 can cream of potato or cream of chicken soup  (I use the homemade, dairy-free version)

1 1/4 c. milk (or almond milk)

1/2 tsp dried thyme

2 C frozen or canned mixed veggies

2 cups cubed cooked chicken or turkey

*1 pkg refrigerated biscuit dough. (Instead of baking the biscuits on top, I bake homemade biscuits separately and serve them on the side. Some of my kids like to keep food separated!)

 

Directions:

1. Heat oven to 400 F. While oven is heating, stir soup, milk, thyme, veggies and chicken in ovenproof skillet. Season with salt and pepper. Heat over medium high to a boil, stirring often.

2. If you are baking the biscuits on top, arrange them over the chicken mixture.

3. Bake for 20 minutes or until the biscuits are golden brown.

Garlic Butter Chicken

 This is another easy recipe that everyone in my family eats! I serve this over spaghetti/spaghetti squash with a side of roasted veggies and a salad. It would also be delicious over mashed potatoes, too. 

*Original recipe found on primaverakitchen.com. I have made some changes to the original recipe.

Ingredients:

3 boneless, skinless chicken breasts

Kosher salt and ground black pepper

1 t paprika

4 Tbs butter

1 teaspoon Italian seasoning

1 Tbs fresh parsley, chopped

2 cloves garlic, minced

1 Tbs olive oil

Directions:

1. Preheat oven to 400 F. 

2. Season chicken on both sides with salt, pepper and paprika. Set aside.

3. Heat olive oil in a cast iron skillet over medium heat. I don't have cast-iron, so I use a large skillet and then bake the chicken in a pan. 

4. When skillet is hot, add chicken and sear until golden, about 1-2 minutes per side.

5. If you are using cast-iron, remove chicken to a plate while you make the butter sauce. If you don't have cast-iron, remove the chicken to an oven safe pan. I use a 9x13 glass pan.

6. Melt the butter in the pan, scraping the browned chicken pieces from the bottom. Add garlic and cook until fragrant, about 30 seconds. Add Italian seasoning and parsley, and stir until combined. 

7. Add chicken back into the cast-iron pan, or pour the butter sauce over the chicken in the 9x13 pan. 

8. Cook at 400 F until cooked through, about 20-30 min or until chicken reaches 165 F internal temperature. 

9. Serve over spaghetti, spaghetti squash, rice, mashed potatoes, etc. 

Easy Ground Beef Goulash

 This is probably nothing like traditional Goulash, but it is delicious, easy and everyone in my family likes it, so that is a huge win! We serve it over spaghetti for the kids and spaghetti squash for the adults. You can also add some shredded cheese to the top, though it is delicious without it.

*Originally from iwashyoudry.com. I made some changes to the original recipe.

Ingredients:

1 Tbs olive oil

1 cup of onion, diced

2 lbs ground beef

3 tsp minced garlic

2 15 oz cans of diced tomatoes (I puree these because one of my kids doesn't like tomatoes)

1 6 oz can tomato paste

3 cups beef broth

3 Tbs Worcestershire sauce

2 Tbs Italian seasoning

3 Bay leaves

Spaghetti/macaroni, uncooked

Directions:

The original directions called for cooking the macaroni in the Goulash, but since we serve it to the adults over spaghetti squash, I cook the pasta separately.

1. Add olive oil into a large pot over medium-high heat. Add the onion and beef and cook until beef is cooked through. Drain excess fat and return to stove. Add garlic and stir until fragrant (about 30 seconds)

2. Pour in tomatoes, paste, beef broth, Worcestershire sauce, Italian seasoning, and bay leaves (and pasta if you are cooking it in the sauce). Stir and bring to boil. Reduce heat and simmer, stirring occasionally for about 20 min.

3. Meanwhile, I cook the pasta to al dente.

4. Remove the bay leaves and serve over pasta/spaghetti squash. You can add shredded cheese on top if desired (mozzarella or cheddar work great).

Chicken Carnitas

From The Cookful (https://thecookful.com/slow-cooker-chicken-carnitas/)

• 1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
• 1/2 onion, diced  
• 1 cup chicken broth  
• 2 limes, juiced  
• 1/4 cup orange juice 
• 1 and 1/2 tsp. chili powder
• 1 tsp. cumin 
• 1 tsp. garlic powder 
• 1 tsp. oregano 
• 2 bay leaves   
• 1 tsp. salt 
• 1 tsp. pepper

1. Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
2. With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes. 
3. Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.  
4. Place chicken under broiler for 5 minutes. Remove from under broiler, spoon 1/4 cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.

Grilled Chicken and Red Onion Quesadillas

This is an old favorite that I have dug back out lately. I love the versatility of it! Patrick and I eat the onions and chicken on a salad with lime vinegarette. The oldest three do chicken quesadillas and the younger two just do cheese quesadillas with the chicken on the side. Everyone wins!

Marinade:
2 large garlic cloves
1 jalepeno (I haven't had these on hand during the quarantine so I leave this out and it is still great!)
1 cup tightly packed cilantro
3 T Extra Virgin Olive Oil
2 T Sherry vinegar (I've used red wine vinegar)
1 t. kosher salt
1/2 t dried oregano
1/2 t freshly ground black pepper

Other ingredients:
3-4 boneless chicken breasts
1 Large red onion, cut crosswise into 1/2 inch slices
Extra virgin olive oil
2 c. grated Monterrey jack or cheddar cheese
4 flour tortillas
Optional serving items: salsa, guacamole, sour cream, etc.

Process the garlic and jalepeno in a food processor. Add the remaining marinade ingredients and process until a paste. Add the paste to the chicken breasts to cover them (I put them in a large ziplock bag and shake it around until the chicken is coated. Refrigerate 3-4 hours.

Lightly brush the onion slices with oil and grill them. I've been using a cast iron skillet on my stove. You can also cook them in the oven at 450 until browned.

Grill chicken until it reaches 165 degrees Fahrenheit.

Assemble quesadillas with chicken, cheese and onions, then grill or cook on the stove top until cheese is melted.

Again, a delicious option is to skip the quesadilla and serve the chicken and onions over a salad. We've been using a homemade lime vinegarette dressing: 2T Extra virgin olive oil, 2 T lime juice, a little sugar to help it emulsify. I add these into a canning jar with a lid and just shake it up and serve.

Crock Pot Butter Chicken

This is an Indian dish and contrary to the name, it doesn't have butter in it. Serve over rice or cauliflower rice with a side of naan.
*originally from damn delicious

Ingredients:
1/2 c. chicken stock
1 6-oz can tomato paste
2 tsp yellow curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 tsp pepper
2 lbs chicken thighs cut into chunks (I have also used frozen chicken breast and shred it at the end)
1/2 sweet onion diced
3 cloves garlic, minced
1 T freshly grated ginger
1/2 c. heavy cream (I use coconut milk instead)
2. T lime juice
1 1/2 tsp light brown sugar

1. Whisk together first 7 ingredients.
2. Place chicken, onion, garlic and ginger in slow cooker. Add chicken stock mixture over the chicken.
3. Cover and cook on low for 4-6 hours. Stir in cream, lime juice and brown sugar. Season with salt and pepper to taste.
4. Serve immediately over rice or cauliflower rice. A side of naan is yummy too.

Korean Barbecue Beef

*Originally from Damn Delicious
*Original recipes doesn't include any veggies, but I add frozen veggies such as broccoli, peas, starry veggies. Depending on how many veggies you add, you may need to make a little extra sauce.

Ingredients:
1/4 c. brown sugar
1/4 c. soy sauce or Tamari sauce
2 teaspoons sesame oil
1/2 tsp crushed red pepper flakes or to taste
1/4 tsp ground ginger
1 T vegetable oil
3 cloves garlic, minced
1 lb ground beef
2 green onions, thinly sliced (optional)
1/4 tsp sesame seeds (optional)

Directions:
1. Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in large skillet over medium high. Add garlic and cook until fragrant, about 1 min. Add ground beef and cook until browned, crumbling as it cooks. Drain excess fat.
3. *This is when I add the veggies and cook until tender
4. Stir in sauce and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
5. Serve over rice or cauliflower rice garnished with green onion and sesame seeds if desired.