SimplySenia

Ingredients:

2 tbsp extra virgin olive oil

2 garlic cloves, minced

1/2 cup chopped onion

2 pounds ground beef

1 tsp dried parsley

1/2 tsp dried oregano

1 tsp salt

1 tsp pepper

16 ounces marinara sauce

1/2 head cauliflower or 2 cups riced cauliflower

5 cups beef broth, low sodium

1 large cabbage or 8 cups sliced
Directions:

Heat olive oil and garlic on medium high heat.

Add onions and cook until softened.

Add ground beef and cook until browned and no longer pink.

Add seasonings to beef and marinara sauce.

Add the riced cauliflower to the beef mixture and stir until coated.

Pour the beef into the crock pot.

Pour beef broth into crock pot and add cabbage.

Stir to combine everything.

Cook on high 3 hours or low 6 hours. If you don’t have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender. I made this as a meal prep for the week. This recipe is 312 calories for 1 1/2 cups. 

This past weekend we were visiting family in Virginia and we just got in last night. So let’s just say we are exhausted today. But I didn’t want to order any takeout and I had a brisket in the fridge so I put it in the slow cooker. I also made whipped cauliflower as a side. The brisket with onions is 224 calories for 3 ounces of meat with 1/2 cup of gravy. The whipped cauliflower is 123 calories for 3/4 cup. You can use any side. Enjoy!

Ingredients (For the Brisket):

2 1/2 pound lean beef brisket, trimmed

1 teaspoon kosher salt

Fresh ground black pepper

1/2 tablespoons all purpose flour

2 teaspoons olive oil

1 tablespoon Worcestershire sauce

2 large onions, sliced

1  2/3 cups reduced sodium beef broth

2 tablespoons tomato paste

3 garlic clothes, quartered
Directions:

Season the brisket with 3/4 teaspoon of the salt and pepper to taste, then that with the flower.
Heat a large skillet over medium high heat. Add 1 teaspoon of that oil and the brisket cook until browned, about five minutes per side. Transfer the money to a slow cooker. Top the brisket with that Worcestershire sauce.

Reduce the heat under the skillet to medium low and add the remaining 1 teaspoon oil and the onion. Cook, stirring it, until soft and golden, about 15 minutes. Place the onions over the brisket and sprinkle with the remaining 1/4  teaspoon salt and pepper to taste. Add the broth, tomato paste, and garlic to the slow cooker.

Cover and cook on low for a 9 to 10 hours, until the meat is very tender. About 30 minutes before your timer goes off, shred the brisket. Submerging the meet under the gravy and onions. Cook for 30 more minutes. Keep warm until ready to serve. 

Ingredients ( Whipped Parmesan Cauliflower Puree):

One medium head Cauliflower hour (about 1 1/2 pounds cut into florets)

3 garlic clothes, peeled

1/4 cup 2% milk

1/3 cup freshly grated Parmesan cheese

1 tablespoon whipped butter

1/2 teaspoon kosher salt

Freshly ground black pepper

1/4 cup grated light havarti cheese
Directions:

Bring a large pot of water to a boil.Add the cauliflower and garlic and boil until the Cauliflower is soft, 15 to 20 minutes. Drain, and return the vegetables to the pot.

Add the milk, Parmesan, butter, salt, and pepper to taste. Purée the mix to right in the pot with an immersion blender until smooth or in a regular blender in batches. Stir in the Havarti cheese until it has melted and serve hot.

This is super delicious and easy to make. It’s 209 calories for 1 cup.

Ingredients:

1 medium tomato

3 cloves garlic

1/4 cup fresh cilantro

20 oz 93% lean ground turkey

4 medium scallions, chopped

1 cup fresh peas

1 potato, peeled and diced into 1 inch cubes

8 oz can tomato sauce

3/4 cup water

1/2 tsp cumin, or to taste

salt, to taste

1 bay leaf
Directions:

In a mini food processor or you can chop by hand finely chop tomato, garlic and cilantro. 

In a large skillet, brown turkey and season with salt and cumin to taste. 

When meat is browned and cooked through add scallions, chopped tomato mixture, peas, potato, tomato sauce, water, cumin, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally. Add more water if needed. Remove bay leaf and serve over rice.

I have a slow cooker version on my blog, but this one is for over the stove.

Ingredients:

3 cups cooked brown rice 

1 lb 93% lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup finely diced onion

3 cloves garlic, chopped

2 cans (14.5 oz each) cans petite diced tomatoes

1 3/4 cups tomato sauce

2 cups reduced sodium, fat-free chicken broth

1/2 tsp dried oregano 

salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, oregano and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

My favorite kind of slow cooker recipe is the kind that takes very little prep. This recipe is easy to pull together before heading out the door. Once it’s done you pile everything into bowls and it’s done. You can put this chicken on top of rice or eat it as a side with veggies. I prefer it in top of salad.

This is what you will need:

1 1/2lbs boneless skinless chicken breast

1 tsp kosher salt

1 1/2 cup store bought chunky salsa

1 1/4 cups canned black beans, rinsed and drained

1 1/4 cups frozen corn kernels

1/2 tsp garlic powder

1 tsp ground cumin

2 tablespoons chopped fresh cilantro
Directions:

Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.

Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with two forks and return to the slow cooker. Add the cilantro.

Tip: This would also go great with some pico de gallo on top.