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instant pot pressure cooker spinach lasagna

Easy Instant Pot Pressure Cooker Spinach Lasagna

25

 This post may contain affiliate links. Please read my full disclosure here.

Instant Pot Pressure Cooker Spinach Lasagna is a quick and easy meal with ground beef and homemade marinara sauce. Perfect weeknight dinner that uses only one pot!

I took my lasagna recipe I have used for years and added a spin to it and created Instant Pot Pressure Cooker Spinach Lasagna. I threw in a little spinach AND I used my latest obsession, the Instant Pot. This was one fabulous idea if I do say so myself!

Calories: 497       Fat: 24G      Net Carbs: 30G     Protein: 48G

Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
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This is the pan I used to cook the lasagna. You will need a pan to place inside the pot.

instant pot pressure cooker spinach lasagna

As with most Instant Pot recipes, this was an experiment for me. This is my first time using no-boil noodles. I have been on the fence about them for years. Stay Snatched recipes are QUICK and easy.

In order to make this a quick and easy recipe, I had to try them out, especially because I make my marinara sauce from scratch.

Feel free to use your favorite store-bought brand to save time! I prefer to make my own because I can control the ingredients.

A lot of store-bought brands are loaded with sugar. I am so happy I finally caved and tried the oven-ready, no-boil lasagna noodles! There was no difference in taste from the standard. Going forward, I will definitely use them again. 

instant pot pressure cooker spinach lasagna

This recipe may not fit all “diet” plans. I think of this recipe as one that is perfect for someone who is committed to maintaining a healthy lifestyle. Using the Instant Pot and the 6 inch round pan helps a lot with portion control and advance meal prep.

I usually bake my lasagna in a 9 x 13 pan. To fit the pan, I usually add a ton of noodles and cheese. Also, because I try hard not to waste food, I usually end up eating most of the pan! 

The noodles are long so you will have to break them into pieces in order to fit the pan. This was a win for me because I used fewer noodles, yet still came out with the perfect lasagna. 

instant pot pressure cooker spinach lasagna

Using the Instant Pot will save you time in comparison to the traditional baked method. I usually bake my lasagna in a foiled covered baking dish for 50 minutes to an hour.

If you do not own an Instant Pot, this recipe can be baked as well. With the Instant Pot, I cooked the lasagna for 20 minutes with a 10-minute natural pressure release, totaling 30 minutes.

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instant pot pressure cooker spinach lasagna

Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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instant pot pressure cooker spinach lasagna
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Instant Pot Pressure Cooker Spinach Lasagna

Instant Pot Pressure Cooker Spinach Lasagna is a quick and easy meal with ground beef and homemade marinara sauce. Perfect weeknight dinner.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 496 kcal
Author Stay Snatched

Ingredients

Marinara Sauce

  • 12 oz crushed tomatoes
  • 4 garlic cloves chopped
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tbsp basil fresh
  • 1/2 onion chopped
  • 1/3 cup dry white wine
  • 1 tsp Italian Seasoning
  • salt and pepper to taste

Lasagna

  • 1 pound 93% lean ground beef
  • 6 oven-ready, no boil lasagna noodles
  • 1 cup fat-free ricotta cheese
  • 4 cups spinach
  • 1 cup Lite mozzarella cheese shredded
  • 1/2 cup Parmesan reggiano shredded
  • 2 tbsp cheddar cheese shredded
  • 1 egg
  • salt and pepper to taste

Instructions

Marinara

  1. In large sauce pan or skillet heat olive oil and add onions, 3 cups of spinach, and garlic cook until tender. Add tomatoes, Italian seasoning, oregano, basil, salt, pepper, and wine. Top with the bay leaf.

  2. Cook for 20 minutes on low. Remove the bay leaf.

Lasagna

  1. Cook the ground beef in a skillet over medium-high heat. Season with salt and pepper. Break the beef into small chunks.

  2. Add the marinara sauce to the beef. Stir.

  3. Add the egg, ricotta, remaining spinach, and Parmesan reggiano to a bowl. Stir to combine the ingredients.

  4. Layer the baking pan with marinara followed by the ricotta mixture. (I started with using the sauce to coat the pan because I feared the noodles on the bottom would not soften up without sauce on the bottom to coat.)

  5. Break the lasagna noodles into smaller pieces to fit the pan. Add the noodles to the pan.

  6. Add marinara and the ricotta mixture. Add mozzarella cheese.

  7. Continue to create layers with the noodles, marinara, ricotta mixture, and mozzarella.

  8. When you reach the final layer, sprinkle the cheddar cheese over the top.

  9. Cover the top of the pan with foil to prevent water from getting into the lasagna. 

  10. Add a 1.5 cups of water to the pot. Place the trivet inside the pot. (This comes with the device).

  11. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the pan to make it easier to lift out of the Instant Pot.

  12. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  13. Set the Instant Pot on manual, 20 minutes. After the Instant Pot alerts that 20 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  14. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

  15. I used a jar of peanut butter to assist with removing the lasagna from the baking pan. I placed the pan on top of the jar and then pressed down on the sides of the pan to remove.

zucchini nachos with olives and sour cream

Keto Low-Carb Beef Nacho Stuffed Zucchini Boats

6

This post may contain affiliate links. Please read my full disclosure here.

Keto Low Carb Beef Nacho Stuffed Zucchini Boats is a quick and easy ground beef and cheese recipe that is perfect for keto diets and ketosis. These nachos are loaded with toppings like taco seasoning, black olives, sour cream, cilantro, and avocado for amazing flavor!

Calories: 326       Fat: 25G      Net Carbs: 2G      Protein:  21G
One serving = 1 zucchini boat

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raw zucchini on a cutting board

Are you trying to follow a keto lifestyle, but struggling to celebrate Taco Tuesday? Well pull up a chair and grab your grocery list! This recipe is certainly for you.

cooked hamburger beef

One of the things I love most about the keto lifestyle is that you don’t have to leave behind all of your favorite foods and dishes! I feel like I can flip pretty much any high carb dish into something with a lot fewer carbs, while not compromising at all on taste.

zucchini nachos with olives and sour cream

It’s summer, which definitely isn’t a shocker for me because I have been feeling the effects of summer for the last two months. The temperatures here in Kansas City have been scorching, and actually downright disrespectful! It has felt like late July and August with temperatures in the high 90s and things don’t appear to be letting up.

zucchini nachos with olives and sour cream

Soooo…since it’s summer that means zucchini is in season. I can find great zucchini just about anywhere. Last month I shared a recipe for Keto Shrimp Alfredo Zucchini Noodles. I used my spiralizer and it was amazing! I have been getting a lot of great feedback from you guys on that dish! 

zucchini nachos with olives and sour cream

So I decided to do something somewhat similar,  yet different!

I have taken a couple of international vacations recently. So I have been doing a lot of eating and indulging! After returning from one of the trips I felt really sluggish and bloated. I’m sure this was due to all of the bread and wine I was drinking. (I visited Greece so there was plenty of bread, olive oil, and wine to go around!)

zucchini nachos with olives and sour cream

This led me to want to give my body a break from the crappy foods, in hopes of gaining back energy by following a strict keto plan.

zucchini nachos with olives and sour cream

I was out with friends one night after returning from vacation and I had an amazing set of nachos from a local bar. Bar nachos really are the best! They were loaded with cheese, ground beef, and a ton of toppings! The spread was incredible, but I wondered how the nachos would taste with zucchini. 

zucchini nachos with olives and sour cream

I have thought about sweet potato nachos in the past, but those aren’t keto. With zucchini in season, I thought why not try it?

zucchini nachos with olives and sour cream

These nachos are a lot like tacos, so feel free to call them tacos! The recipe is geared a little bit more towards nachos because nachos usually have the creamy melted cheese. I add shredded cheese to the ground beef so that it could melt down and provide a creamier texture, similar to melted fake cheese. Most nachos are loaded with fake cheese, but I prefer the real thing!

zucchini nachos with olives and sour cream

I am in love with the taco seasoning at Trader Joe’s. It has the perfect balance of spice for me. You can choose to use this brand, your favorite, brand, or you can also make your own taco seasoning.

Finally, the baked nachos are topped with all of your keto-friendly favorites. YUM! Don’t get stingy here! If it’s keto-friendly then pile it on and enjoy!

CLICK HERE FOR VIDEO!


zucchini nachos with olives and sour cream
5 from 6 votes
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Keto Low Carb Beef Nacho Stuffed Zucchini Boats

Keto Low Carb Beef Nacho Stuffed Zucchini Boats is a quick and easy ground beef and cheese recipe that is perfect for keto diets and ketosis. These nachos are loaded with toppings like taco, seasoning, black olives, sour cream, cilantro, and avocado for amazing flavor!

Course dinner, lunch
Cuisine American
Keyword keto nacho zucchini boats, keto tacos, keto zucchini, low carb nachos, low carb zucchini boats, low carb zucchini recipes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 326 kcal
Author Stay Snatched

Ingredients

  • 3 whole zucchini, sliced lengthwise to form 6 boats
  • 1 pound ground beef
  • 1/2 cup chopped onions
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 packet taco seasoning Use your judgment for how much taco seasoning you wish to use. Some brands may be saltier than others. Season to taste. Refer to cooking note below on tips on how to make your own seasoning.
  • 1/2 cup shredded cheddar cheese (add to ground beef) You can also use taco/Mexican flavored cheeses
  • 1 cup shredded cheddar cheese (sprinkle over the boats) You can also use taco/Mexican flavored cheeses
  • 1 jalapeno chopped optional, if you prefer spicy
  • 1/2 cup sour cream
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped black olives

Instructions

  1. Preheat oven to 375 degrees.

  2. Trim the ends of the zucchini. Then cut the zucchini in half horizontally.

  3. Scoop and remove the flesh from the center of the zucchini so that you can stuff the zucchini with ground beef. Be careful not to scoop out too much. The zucchini should resemble boat form.

  4. You can choose to discard the zucchini flesh or add more veggies to you nachos! Chop up the removed zucchini flesh and set aside.

  5. Place a skillet on medium-high heat. Add the garlic and onions. Cook for 1-2 minutes until fragrant.

  6. Add the ground beef, reserved zucchini, taco seasoning, and salt and pepper to taste. Cook for 4-5 minutes until the ground beef is no longer pink. 

  7. Add 1/2 cup of shredded cheese to the ground beef. Stir and cook for 1-2 minutes until the cheese has melted.

  8. Place the zucchini boats in a baking dish.

  9. Load the ground beef mixture evenly into the zucchini boats. 

  10. Sprinkle 1 cup of shredded cheese on top and throughout.

  11. Bake for 20 minutes (uncovered) until the zucchini softens and the cheese has melted.

  12. Remove the boats from the oven and load them up with toppings: sour cream, black olives, avocado, jalapenos etc. Sprinkle cilantro throughout. 

Recipe Notes

One serving = 1 zucchini boat

If you prefer to make your own taco seasoning, here is a recipe. Combine the following:

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon oregano

1/2 teaspoon paprika

Air Fryer Beef Taco Fried Egg Rolls

Air Fryer Beef Taco Fried Egg Rolls

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This post may contain affiliate links. Please read my full disclosure here.

Air Fryer Beef Taco Fried Egg Rolls are a quick and easy, low-fat recipe loaded with lean, ground beef and cheese. These egg rolls are similar to mini enchiladas and perfect for game days and Taco Tuesday. Serve with salsa and guacamole.

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This Air Fryer Beef Taco Fried Egg Rolls recipe is pretty much identical to my Beef Taco One-Skillet recipe. I just added egg roll wrappers! I have made egg rolls a couple of times before. I usually bake them instead of frying. I am so thankful that I can change that with the Air Fryer.

One Serving = 2 egg rolls      Calories: 348       Fat: 11G      Net Carbs: 38G      Protein:  24G

BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
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Here is a link to the Air Fryer that I use.

Air Fryer Beef Taco Fried Egg Rolls

I usually do not cook weeknight dinners. I prep my meals on Sundays in advance so that I have more time to relax in the evenings. Now that I have an Air Fryer, that has changed. It has become so easy to whip up a quick dinner in 30 minutes to less than hour.

I came up with this recipe on a weeknight with plenty of time to spare in the evening. 

air fryer beef fried taco egg rolls

This recipe makes a great dish for Taco Tuesday or game days. The first game of the season is coming up tomorrow night for Thursday Night Football starring my Kansas City Chiefs! I can’t wait! The egg rolls will pair nicely alongside tasty wings and dips.

If you are looking to serve these as an appetizer, use less filling per egg roll. I prepared these for dinner. Two egg rolls made a very tasty entree.

Air Fryer Beef Taco Fried Egg Rolls

To roll, close the wrapper diagonally, and then close the sides in as triangles. Use a cooking brush dipped in water, or wet hands to seal the wrapper. Do not overstuff these!

Use your judgment and do a couple of test rolls to gauge how much filling to use. Do you see the egg roll in the very back of the photo above? This was the first guinea pig.

I overstuffed it and decided to leave it and placed a couple of toothpicks along the edge to hold it together.  🙂 

Air Fryer Beef Taco Fried Egg Rolls

These egg rolls remind me a lot of my Beef and Cheese Empanadas recipe. Be sure to check it out as well.

Air Fryer Beef Taco Fried Egg Rolls

Don’t have an Air Fryer? You can also bake the egg rolls using parchment paper on 425 degrees for 20 minutes.

Air Fryer Beef Taco Fried Egg Rolls

Do not forget a dipping sauce for these. Salsa and guacamole work out well. Check out my recipe for homemade guac here.  

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Air Fryer Beef Taco Fried Egg Rolls

More Air Fryer Recipes:
Air Fryer 3 Ingredient Fried Catfish
Air Fryer Sriracha Honey Bourbon Fried Chicken Wings
Air Fryer Sweet Potato Fries with Garlic Truffle Aioli
Air Fryer Parmesan Truffle Oil Fries 
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Air Fryer Beef Taco Fried Egg Rolls
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Air Fryer Beef Taco Fried Egg Rolls

Air Fryer Beef Taco Fried Egg Rolls are a quick and easy, low-fat recipe loaded with lean, ground beef and cheese perfect for game days and Taco Tuesday.

Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 348 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 16 egg roll wrappers I used Wing Hing brand
  • 1/2 onion chopped
  • 1 can Cilantro Lime Rotel
  • 1/2 can fat-free refried black beans
  • 1/2 packet Taco Seasoning I used Trader Joe's
  • 1 cup reduced-fat shredded Mexican Cheese
  • 1/2 cup whole kernel corn I used frozen
  • 1 tbsp olive oil
  • 2 garlic cloves chopped
  • salt and pepper to taste
  • 1 tsp chopped cilantro optional

Instructions

  1. Preheat Air Fryer to 400 degrees.

  2. Spray a skillet with cooking spray on medium-high heat. Add the garlic and onions. Cook until fragrant.

  3. Add the ground beef, salt, pepper, and taco seasoning. Cook until browned while breaking the beef into smaller chunks.

  4. Add the Rotel, beans, and corn. Stir to ensure the mixture is combined.

  5. Lay the egg roll wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the egg roll wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll. 

  6. Load the mixture into each of the wrappers. For egg rolls of this size, double wrap them. This is optional. If you prefer not to double wrap, you will only need a total of 8 wrappers. Sprinkle each wrapper with cheese. 

  7. Fold the wrappers diagonally to close. Press firmly on the area with the filling, cup it to secure it in place. Fold in the left and right sides as triangles. Fold the final layer over the top to close. Use the cooking brush to wet the area and secure it in place. Spray each egg roll with olive oil.

  8. Load the egg rolls into the pan of the Air Fryer.

  9. Cook for 8 minutes. Flip the egg rolls. Cook for an additional 4 minutes. Sprinkle with cilantro. Cool before serving.

Recipe Notes

Do not overstuff these! Use your judgment and do a couple of test rolls to gauge how much filling to use. If you overstuff, you can use toothpicks to secure.

Use your judgment to determine how long you should cook these in the Air Fryer. You will want to ensure both sides are golden brown. Cooking time may vary depending on the Air Fryer brand used.

keto cheeseburger casserole with pickle

Easy Keto Low-Carb Bacon Cheeseburger Casserole with {VIDEO}

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Easy Keto Low-Carb Bacon Cheeseburger Casserole is a simple ground beef recipe that resembles a hamburger pie!  With only 2 grams of carbs, this dish is loaded up with creamy, melted cheese, cream cheese, mustard, Worcestershire sauce for burger flavor. Perfect meal prep dish that can be served for breakfast! 

 This post may contain affiliate links. Please read my full disclosure here.

Have you joined our Instant Pot, Air Fryer, and Easy Recipes Facebook Group? You don’t want to be the only one missing out! Join here. 

Calories: 392       Fat: 31G      Net Carbs: 2G      Protein:  27G

Here is another savory keto recipe that I hope you all will enjoy! I am 7 days into my latest keto stint and I feel amazing! I recently returned from a vacation in Greece. I had such a great time! I spent a lot of the trip binging on pasta, bread with olive oil, and local wine. Heck yeah and YUM!

shredded cheese, mustard, and cream cheese on a brown surface

eggs, pickles, bacon, and heavy cream in small bowls.

BUT….when I returned from my vacation I felt extremely sluggish and the lower pit of my stomach had a constant ache. I knew this was directly tied to all of the food binges I had been enjoying. 

keto cheeseburger casserole in a casserole dish

I decided to give my body a break and focus on keto friendly meals. Last week I made Keto Shrimp Alfredo Zucchini Noodles. These were so yum and the perfect meal to send me into ketosis.

keto cheeseburger casserole in a casserole dish

ground beef, pickles, and bacon in a baking dish

I snacked on my Keto Peanut Butter Cookies each day as a treat. These cookies use Swerve sweetener and I am absolutely obsessed! Be sure to check out the recipe!

keto cheeseburger casserole with pickle

Burgers are one of my favorite keto meals because they are so easily accessible. Most restaurants offer lettuce wrapped burgers. In fact, when I am strapped for time, I will often hit up the drive-through at Freddies and order a lettuce wrapped bacon cheeseburger. It is truly a lifesaver for me with keto.

keto cheeseburger casserole with pickle

I like to consider myself a grill master. I LOVE to grill! One of the mandatory ingredients is Worcestershire sauce. I also love to use a good burger seasoning.

keto cheeseburger casserole in a casserole dish

McCormick’s Grill Mates Burger Seasoning and Weber Burger Seasoning are my favorites. These ingredients will add so much flavor! The casserole will taste a lot more like a burger. 

keto cheeseburger casserole in a casserole dish

keto cheeseburger casserole with pickle

This dish is perfect for meal prep and leftovers. That is the main reason why I love casseroles. You throw a bunch of ingredients in a pan, bake, and then chill.

Here is the Rectangular Bake Dish, 8″ x 11″  used in this recipe.

Watch the video here!

 

 


You may also love my Keto Low-Carb Bacon, Egg, Spinach Breakfast Casserole. Check out the recipe here!

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

Pin this recipe for later here.

keto cheeseburger casserole with pickle
5 from 8 votes
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Easy Keto Low-Carb Bacon Cheeseburger Casserole

Easy Keto Low-Carb Bacon Cheeseburger Casserole is a simple ground beef recipe that resembles a hamburger pie!  With only 2 grams of carbs, this dish is loaded up with creamy, melted cheese, cream cheese mustard, worcestershire sauce for burger flavor. You can even serve this dish for breakfast.  

Course Breakfast, dinner, lunch
Cuisine American
Keyword keto, keto breakfast, keto casseroles, keto diet, keto recipes, low carb, low carb breakfast, low carb casseroles, low carb diet, low carb recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 392 kcal
Author Stay Snatched

Ingredients

  • 1 pound ground beef
  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon worcestershire sauce
  • 2 oz cream cheese
  • 2 eggs
  • 1-2 tablespoons mustard I used 1 tablespoon
  • 1/2 cup heavy whipping cream
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded white cheddar cheese divided
  • 1 teaspoon Burger Seasoning I like Weber Burger Seasoning or McCormick's Grill Mates Burger Seasoning
  • salt and pepper to taste
  • 3 slices bacon cooked and crumbled, add more if you like!
  • 1 kosher pickle, cut into pieces Add more pickles if you are a pickle lover!

Instructions

  1. Preheat oven to 350 degrees.

  2. Place the ground beef in a skillet over medium-high heat. Add the garlic, onions, burger seasoning, and salt and pepper to taste.. Using a spatula, break the ground beef into chunks. 

  3. Add the worcestershire sauce and cream cheese. Cook until the ground beef is no longer pink and the cream cheese has melted.

  4. Remove the skillet from heat.

  5. In a medium bowl, combine the eggs,  1/2 cup shredded cheddar cheese, 1/2 cup shredded white cheddar cheese, heavy cream, and mustard.

  6. Spray an 8 x 11 or  9x9 baking dish (I used 8 x11) with oil or cooking spray. Pour the ground beef mixture into the dish. Sprinkle the bacon and sliced pickles throughout.

  7. Drizzle the liquid mixture on top.

  8. Sprinkle the remaining 1/2 cup shredded cheddar and 1/2 cup shredded white cheddar cheese on top.

  9. Bake for 15-20 minutes or until the cheese begins to bubble. Mine was ready around 17.

  10. Cool before serving.

Recipe Video

Recipe Notes

Feel free to add your favorite keto friendly burger toppings. Mushrooms and guac will work well.

grilled burgers with tropical salsa on a plate

Juicy Grilled Burgers with Pineapple Tropical Salsa

0

This post is sponsored by Pepperidge Farm, but the content and opinions expressed here are my own.

These juicy grilled burgers with pineapple tropical salsa are the perfect summer cookout recipe. These burgers are marinated with burger seasoning, Worcestershire, and kosher salt for ultimate flavor. This recipe also includes tips on how to host the ultimate summer BBQ.

burgers cooking on a grill

With Memorial Day past us, summer is in full swing. My pool opened this past weekend and I am looking forward to a lot of fun days in the sun! BBQ hosting is my agenda as well. I love to entertain and I love to host a nice cookout.

grilled burgers with tropical salsa on a plate

Fourth of July will be here before you know it. So I decided to share my hacks for hosting the ultimate BBQ.

grilled burgers with tropical salsa on a plate

Hacks to hosting the ultimate BBQ:

• Plan a menu with a full spread of amazing food. I usually go for burgers, grilled chicken, ribs, potato salad, fresh salad, and vegetable trays. There are so many main and side dishes to choose from.

• Provide a variety of condiments for guests, i.e. ketchup, mustard, mayo, BBQ sauce (sweet and spicy flavors), ranch dip, salad dressings, etc.

• Prepare large servings of iced tea or punch.

• Decide on if paper plates or standard dinner flatware will be used. If you are strapped for time, paper plates will save a load of time during the clean-up process.

grilled burgers with tropical salsa on a plate

My secret to amazing burgers:

• SEASONING Burgers have to be seasoned well in order to taste good. I like to use burger seasoning, BBQ seasoning, kosher salt and Worcestershire sauce. This combination of seasonings produces immense flavor.

• Toast the buns on the grill. This will allow the buns to soak up some that grilled flavor.

• Get creative with toppings. I created this tropical salsa burger recipe because regular burgers can get boring. I like to spice it up from time to time.

• Do not overcook the burgers. Grilled burgers are typically finished cooking in no time. When grilling a full spread of meat, I usually save the burgers for last for this reason.

grilled burgers with tropical salsa on a plate

grilled burgers with tropical salsa on a plate

For this recipe, I used Pepperidge Farm® Hamburger Buns. These buns are the perfect size for juicy burgers and toast up nicely on the grill!

buns in a grocery store

These buns have no high fructose corn syrup and contain no artificial flavors. That’s a huge win!

I picked them up at my local grocer. Click here to find a list of available grocers in your area that carry the buns.

buns in a grocery store

Every burger deserves a bun baked with pride! I just showed you how I Respect The Bun®! Now I want you to visit this link to find more grilling recipes and to learn how you can enter to win $ for sharing how you Respect The Bun®!

tropical salsa with buns

grilled burgers with tropical salsa on a plate
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Juicy Grilled Burgers with Pineapple Tropical Salsa

These juicy grilled burgers with tropical salsa are the perfect summer cookout recipe. These burgers are marinated with burger seasoning, Worcestershire, and kosher salt for ultimate flavor. This recipe also includes tips on how to host the ultimate summer BBQ.

Course dinner, lunch
Cuisine American
Keyword burger, grilling, pineapple salsa, tropical salsa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 557 kcal
Author Stay Snatched

Ingredients

Burgers

  • 1 pound 93% lean ground beef
  • 1 teaspoon Worcestershire
  • 1 tablespoon burger seasoning
  • kosher salt
  • pepper
  • 4 Pepperidge Farm® Hamburger Buns

Tropical Salsa

  • 1 cup diced pineapple I prefer fresh or thawed frozen
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped red onion
  • ½ jalapeno finely chopped
  • ¼ red pepper finely sliced into strips
  • ½ lime juice of

Instructions

Tropical Salsa

  1. Combine the ingredients in a bowl. Chill the salsa in the refrigerator for at least 30 minutes.

Burgers

  1. In a large bowl, mix the ground beef, Worcestershire, burger seasoning, and salt and pepper to taste until well blended.
  2. Shape the mixture into 4 patties. Place the burgers on the grill on medium-high heat.
  3. Grill for 3-4 minutes on each side or until the burgers have reached your desired doneness.
  4. Check the inside of the burgers to determine if they have finished cooking. You can stick a knife or fork in the center to examine the color.

  5. Place the Pepperidge Farm® Hamburger Buns on the grill and toast the buns for 1-2 minutes.

  6. Assemble the burgers on the bun with the salsa.
Easy Baked Beef and Cheese Empanadas Recipe

Easy Baked Beef and Cheese Empanadas Recipe

27

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super easy air fryer cookbook

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Easy Baked Beef and Cheese Empanadas Recipe for the perfect skinny, healthy appetizer loaded with ground beef and gooey mozzarella and pepperjack cheese. This recipe is quick to make using Goya empanadas wrappers. This Mexican and Puerto Rican dish is perfect for Cinco de Mayo and gatherings.

Beef and cheese empanadas were my contribution to a bridal shower this past weekend. The theme for the shower was “Around the World” featuring cuisines from various areas around the world.

Calories: 180       Fat: 7G      Net Carbs: 23G     Protein: 8G

Goya Tapa Empanada Dough Shell, 11.6 Ounce - 16 per case.
Goya Tapa Empanada Dough Shell, 11.6 Ounce - 16 per case.
List Price: $80.80
Price: $80.80
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This is the brand I used.

 

As a bridesmaid, foodie, and self-taught chef 🙂 , part of my duties included providing a food dish and drink for the party. I have been dying to experiment with empanadas for quite some time now! I love the idea of savory meat nestled within a buttery, flaky crust! 

I decided to pair the empanadas with Red Wine Champagne Sangria. In the best interest of time and preparation, I picked up pre-made empanada wrappers from a local grocery store.

 

cheese and beef empanadas

 

cheese and beef empanadas

 

An empanada is a stuffed bread or pastry found in many countries in Latin America or Spain. Empanadas are made by folding dough over a stuffing filled with meat, cheese, or other ingredients. 

cheese and beef empanadas

 

My favorite part of any recipe is adding the CHEESE!

cheese and beef empanadas

 

cheese and beef empanadas

 

cheese and beef empanadas

 

I wanted both the empanadas and sangria to be fresh for the bridal shower. My Saturday morning schedule included cooking the empanadas, making the sangria, attend hot yoga class, get a manicure, and somehow get dressed and presentable for the party. YES! I’m such a girl! These pre-made wrappers were my saving grace! I brushed the wrappers with melted butter upon removing them from the oven. MMMMM….so good!

beef and cheese empanadas

 

cheese and beef empanadas

 

beef and cheese empanadas

 

Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)
Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)
List Price: $14.99
Price: $12.50
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5 from 2 votes
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Beef and Cheese Empanadas

Beef and Cheese Empanadas are the perfect skinny, healthy appetizer loaded with ground beef and gooey mozzarella and pepperjack cheese.

Course Appetizer, dinner, lunch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 30
Calories 180 kcal
Author Stay Snatched

Ingredients

  • 30 Goya Empanadas wrappers
  • 1 pound lean ground beef
  • 1/2-3/4 medium onion chopped
  • 3 garlic cloves chopped
  • 1/2 cup green peppers chopped
  • 1 tbsp butter
  • 1 cup mozzarella cheese shredded
  • 1 cup pepper jack cheese shredded
  • 1 tbsp McCormick's Grill Mates Hamburger Seasoning
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees. 

  2. Heat a skillet on medium-high heat. Add the garlic, green peppers, and onions to the skillet. Cook until fragrant.

  3. Add the ground beef to the skillet. Season the beef with the seasonings. Using a spatula, break up the beef into small pieces. Cook the beef until browned. Drain any excess fat.

  4. Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll. 

  5. Load the ground beef mixture into each of the empanadas.

  6. Sprinkle the cheese over the ground beef. Close the empanadas. Roll the empanada in half. Pinch the crust along each of the edges. Roll each of the sides inward. Continue to twist the crust until closed.

  7. Add the empanadas to a baking sheet with parchment paper. Bake for 20 minutes or until golden brown.

  8. Remove the empanadas from the oven.   Melt the butter in the microwave for 20 seconds. Using a cooking brush, spread the melted over the top of each.

  9. Allow to cool before serving.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Instant Pot Corned Beef Reuben Sandwich

5

This post may contain affiliate links. Please read my full disclosure here.
 

Instant Pot Corned Beef Reuben Sandwich is an easy pressure cooker recipe with braised corned beef brisket. These sandwiches are great to enjoy as leftovers to the St. Patrick’s Day holiday or for a quick weeknight dinner. This sandwich is loaded with sauerkraut, thousand island dressing on toasted rye bread.

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
List Price: $129.95
Price: $99.95
You Save: $30.00
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Most years around St. Patrick’s Day I make corned beef and cabbage. This year, I used my Instant Pot for my recipe. The results were amazing! Be sure to check out the recipe here.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

First, you toast rye bread. You can either use a toaster or do this in a skillet. If you use a skillet, spray it with olive oil over medium-high heat. You can add the cheese slices on top of one of the bread slices so that the cheese melts while the bread toasts.

Next, load up your corned beef brisket.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

From there, add the sauerkrout. 

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Then, spread thousand island dressing on the other toasted side of the bread. Top the sandwich. VOILA! That was pretty quick and easy, right?

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Just look at that yummy dressing oozing from the side of this sandwich!

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

I love to make reuben sandwiches using the leftover corned beef. These sandwiches are such a tasty treat.

More Instant Pot Recipes:

Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY!

What about cheesecakes and bread? This pan is my favorite!

Pin this recipe for later here.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate
Print

Instant Pot Corned Beef Reuben Sandwich

Instant Pot Corned Beef Reuben Sandwich is an easy pressure cooker recipe with braised corned beef brisket. These sandwiches are great to enjoy as leftovers to the St. Patrick's Day holiday or for a quick weeknight dinner. This sandwich is loaded with sauerkraut, thousand island dressing on toasted rye bread.

Course dinner, lunch
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 410 kcal
Author Stay Snatched

Ingredients

Corned Beef

  • 3-4 pound corned beef brisket
  • 2-3 cups low-sodium chicken stock I used 3
  • 2-3 garlic cloves chopped
  • 1/2 onion sliced

Sandwich

  • sliced rye bread
  • 1-2 tbsp sauerkraut for each sandwich
  • 1 tbsp thousand island dressing for each sandwich
  • 2 slices swiss cheese for each sandwich

Instructions

Corned Beef

  1. Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot
  2. Add the corned beef, chicken stock, and garlic to the pot.
  3. Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.
  4. Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.

  5. Release the steam. Open the pot and remove the beef. Set aside to cool.

  6. Using two knives, shred the beef.

Sandwich Preparation

  1. Toast the rye bread.

  2. Add the Swiss cheese on top of one of the bread slices while the toasted bread is still hot so that it melts. You can also add the bread and cheese to the microwave for 15-20 seconds if you prefer bubbling cheese.

  3. Next, add the shredded corned beef. Then top with sauerkraut. 

  4. Spread the Thousand Island dressing on the other slice of bread. Top the sandwich.

  5. Serve!

Recipe Notes

I typically make reuben sandwiches using the leftover corned beef from my corned beef and cabbage dinner. This recipe has been prepared with leftovers in mind.

corned beef, carrots, and cabbage in a blue bowl with rye bread

Instant Pot Corned Beef and Cabbage

2

This post may contain affiliate links. Please read my full disclosure here.
 

St. Patrick’s Day is around the corner. So you know what that means? Corned beef and cabbage. This is my first time using my Instant Pot for corned beef and cabbage. I threw some carrots into the mix, too. And oh boy was it delicious! Pressure cooking gives such an amazing taste to the meat. I will probably never cook corned beef and cabbage any other way again!

Calories: 377    Fat: 20G      Net Carbs: 10G      Protein:  31G

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
List Price: $129.95
Price: $99.95
You Save: $30.00
Price Disclaimer

I purchased my corned beef at Costco. This is usually my go-to spot for large cuts of meat. I usually get my hams and brisket for other holidays at Costco as well.

raw corned beef

Growing up, we ate cabbage pretty often. By often, I mean during a lot of Sunday dinners and also on most holidays. I am no stranger to it. Throughout my adult years, I was introduced to corned beef brisket. I am originally from Omaha, Nebraska (GO BIG RED), but I have lived in Kansas City, Missouri for some time now.

raw corned beef

We are BIG on beef brisket here. I have had it prepared so many different ways. We are definitely famous for our barbecued beef brisket. So it is only natural that I have grown accustomed to eating corned beef and cabbage as well.

corned beef, carrots, and cabbage in a blue bowl with rye bread

Are corned beef and brisket the same thing? The short answer is no. Corned beef is brisket that is cured/brined/seasoned first. Corned beef is also used in Reuben sandwiches. Traditional brisket looks like a huge roast and is generally smoked, as I noted above.

corned beef, carrots, and cabbage in a blue bowl with rye bread

corned beef, carrots, and cabbage in a blue bowl with rye bread

Over the years I have also learned that corned beef and cabbage is not a truly authentic Irish dish for St. Patrick’s Day. However, that does not stop most of us from eating it! In the past, I have also prepared this recipe with an added half of a bottle of Guinness beer. Don’t knock it until you try it! 😉

corned beef, carrots, and cabbage on a blue plate with rye bread

More Instant Pot Recipes:

Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY!

What about cheesecakes and bread? This pan is my favorite!

Pin this recipe for later here.

corned beef, carrots, and cabbage in a blue bowl with rye bread
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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a pressure cooker recipe perfect for Irish St. Patrick's Day. This recipe is easy to make and includes juicy corned beef brisket, cabbage, and carrots. Perfect recipe for holidays and gatherings.

Course dinner, lunch
Cuisine Irish
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 8
Calories 377 kcal
Author Stay Snatched

Ingredients

  • 3-4 pound corned beef brisket
  • 1 head green cabbage chopped into 5-6 chunks
  • 3 cups baby carrots
  • 2-3 cups low-sodium chicken stock I used 3
  • 2-3 garlic cloves chopped
  • 1/2 onion sliced

Instructions

  1. Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot

  2. Add the corned beef, chicken stock, and garlic to the pot.

  3. Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.

  4. Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.

  5. Release the steam. Open the pot and remove the beef. Set aside.

  6. Keep the liquid from the beef in the pot. Add the carrots and cabbage to the pot. Cook for 5 minutes on Manual > High-Pressure cooking.

  7. Quick release the steam when the pot indicates it is finished.

  8. Serve the corned beef with the cabbage and carrots.

Recipe Notes

You can also pair red potatoes with this recipe.

You can choose to cook the corned beef whole or cut the corned beef into slices before cooking it. If you plan to have shredded corned beef I would leave it whole. If you want sliced corned beef, I recommend cutting it first. 

I did not use the seasoning packet that came with the corned beef. You are welcome to use it, but the ingredients above provide immense flavor.

stay snatched top 10 recipes 2017

Top 10 Most Popular Stay Snatched Recipes of 2017

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stay snatched top 10 recipes 2017

Wow, I cannot believe I am saying goodbye to 2017. This year has been a whirlwind…..an amazing, wonderful, and blessed whirlwind! I want to thank all of you for allowing me to have a platform to do what I truly love. I love to cook and share my recipes and tactics with others. 2017 was my first full year as a blogger. I launched Stay Snatched in November of 2016. I have learned so much since then. I have come a long way, and I still have a ton more to learn.

I am astounded and utterly thankful for the support I have received thus far. I often think back to the days when Stay Snatched did not have a name. A blog was simply an idea I had. I went back and forth and stayed on the fence for months about whether or not I wanted to launch a website. I wondered who would read it and if it would do well. And if it did not do well, I questioned if I could handle dealing with failure.

Now, to fast-forward a year. I have built a business doing so many things that I am passionate about. Thanks so much for all of your support! The success of Stay Snatched can be credited to its fans. I want to extend a huge thank you to all of my supporters! Thanks for cooking my recipes, sending me photos, and sharing my posts. It means so much.

As the year ends, I wanted to look back at all of the recipes I posted this year to see which recipes were the most popular and received the most page views. Here are the links (in order of course) to the Top 10 Most Popular Stay Snatched Recipes of 2017.

1. Wine Gummy Bears

wine gummy bears

2. Instant Pot 10-Minute Steak Tacos

Instant Pot 10-Minute Steak Tacos

3. Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

4. Sweet Potato Fries with Garlic Avocado Aioli

5. Beef and Cheese Empanadas

cheese and beef empanadas

6. Lemon Shrimp Risotto with Asparagus and Parmesan

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

7. Soul Food Baked Macaroni and Cheese

southern style baked macaroni and cheese

8. Air Fryer 3 Ingredient Catfish

air fryer 3 ingredient fried catfish

9. Bacon Chicken Ranch Baked Potato Casserole

 

Instant Pot Bacon Chicken Ranch Baked Potato Casserole

10. Bacon Gouda Mac and Cheese

bacon gouda mac and cheese

Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps

Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps

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Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps make the perfect quick and easy weeknight meal. A friend asked me to create a few lettuce wrap recipes for her. Somehow I came up with the idea to create steak wraps. This is somewhat surprising because she is a pescatarian and does not eat steak. I became so engaged in creating wraps for her, I wanted to make something for myself as well.

Per Wrap:  Calories: 107   Fat: 4.5G   Net Carbs:  2G   Protein: 16G 

Per Wrap (made with optional butter): Calories:  120   Fat: 6G   Net Carbs:  2G  Protein: 16G 

healthy low-carb steak lettuce wraps

It’s not a secret among my friends and family that my steak marinade is the absolute truth. I love to whip up juicy, mouth-watering steaks. My preferred method is grilled. I find it easier to obtain medium doneness that way. 

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wraps

The grill also offers so much flavor. I grill pretty much any time of the year. I’m not afraid to put on my coat and snow boots during the winter for the sake of a great meal. If you don’t have a grill, stove top or the oven will work just fine. 

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wraps

The steak marinade combined with the minced garlic and Sriracha works so well here. I was pleasantly surprised, yet impressed, when I took my first bite. I could eat these every day. They are also perfect for low-carb diets.

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wrapshealthy low-carb steak lettuce wraps

carne asada steak lettuce wraps
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Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps

Healthy, low-carb, keto, paleo, gluten-free steak lettuce wraps made with juicy, grilled sirloin steak, red onions, and an assortment of green, yellow, orange, and red peppers.
Course dinner, lunch
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 107 kcal
Author Stay Snatched

Ingredients

  • 6-8 oz of steak sirloin or New York strip
  • Romaine lettuce
  • 1/2 cup red onion chopped
  • 3 garlic cloves chopped
  • 1/2 medium green pepper sliced into thin pieces
  • 1/2 medium red pepper sliced into thin pieces
  • 1/4 medium orange pepper sliced into thin pieces
  • 1/4 medium yellow pepper sliced into thin pieces
  • 2 tablespoons of Sriracha

Steak Marinade

  • 1 1/2 tablespoons of low sodium soy sauce
  • 2 tablespoons dry, unsweetened Cocoa powder
  • 2 teaspoons McCormick’s Grill Mates Montreal Steak Seasoning
  • 2 teaspoons McCormick’s Grill Mates BBQ Seasoning
  • 1 teaspoon Kosher Salt
  • 1 teaspoon pepper

Instructions

  1. Wash and trim the fat from the steak. Pat dry.

  2. Pour ½ tablespoon of soy sauce on each side of the steak (1 tablespoon total).

  3. Combine the seasonings in a bowl.

  4. Sprinkle the seasonings on both sides of the steak. Place the steak in a Ziploc bag.

  5. Add 1/2 tablespoon of soy sauce to the Ziploc bag. Seal the bag, removing all air.

  6. Pat the outside of the bag to ensure added soy sauce saturates the meat.

  7. Place in fridge to marinate 4-6 hours.

  8. Grill steak to preferred doneness (i.e. medium).

  9. OPTIONAL: To ensure a tender, juicy steak, melt 1 tablespoon of grass-fed butter in the microwave for 30 seconds and stir. After the steak has reached the desired doneness, using a cooking brush, brush the butter onto both sides of the steak while it’s on the grill.

  10. Remove the steak from the grill and allow it to cool for 5 minutes.

  11. Place the steak horizontally on a cutting board, and slice steak into pieces.

  12. Chop red onion, garlic, and peppers.
  13. Spray a pan with cooking oil and add the veggies on medium heat. Allow to cook until garlic becomes fragrant. Add the Sriracha and allow it to cook for another 2 minutes.
  14. Remove from heat and allow to cool for 2 minutes. Use your judgment here. If you add the steak too soon it will continue to cook the steak.
  15. Add the steak slices and stir to combine all of the ingredients.
  16. Spoon the mixture into the center of a lettuce leaf.
  17. Serve!

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