Meatloaf is easily one of the most versatile dinner recipes around. You never have to serve it the same way twice. Toss in some different spices, add a new sauce or some bacon, and you have a whole different meal. My kids love tacos so I added some taco seasoning and used chia seeds for the binder instead of breadcrumbs. It was a delicious kid-friendly meal. Read more
Facing dreary winter weather? In need of hearty comfort food? This meaty soup is just the answer. Great flavor and plenty of protein to keep you fuelled in the sleet, rain, or snow.
1/4 cup avocado or olive oil
2 lbs stew beef, cut into 1/2 inch chunks
12 ounces sliced mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
6 cups beef broth
2 bay leaves
1 15-ounce can diced tomatoes
In a large stock pot or dutch oven, heat 1 tbsp oil over medium heat. Once hot, add half of the stew beef, and cook, stirring frequently, until mostly browned. Remove to a bowl and repeat with another tbsp oil and the remaining beef.
Add remaining 2 tbsp oil and add mushrooms and onion. Saute until mushrooms are golden brown and onions are translucent, about 7 minutes. Add garlic, thyme, salt, and pepper, and cook one minute more.
Add broth, bay leaves, tomatoes, and beef (along with any accumulated juices) and bring to a boil. Reduce heat and simmer 1 hour, until beef is tender.
Remove bay leaves before serving.
Total fat: 27.29g
Calories from fat: 245
Total dietary fiber: 1.12g