Beef

Truffle Oil Mushroom Onion Burger

Truffle Oil, Mushroom, and Onion Grilled Burger

30

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This truffle oil, mushroom, and onion grilled burger recipe can be filed away in the Treat Yourself category. After making Sweet Potato Fries with Truffle Oil Aioli, I was set on coming up with more recipes using truffle oil. With summer coming to an end I also wanted to fire up the grill. A truffle oil burger seemed like the perfect choice!

Calories: 471       Fat: 24G      Net Carbs: 34G      Protein:  39G

TruffleHunter White Truffle Oil (3.38 Oz)
TruffleHunter White Truffle Oil (3.38 Oz)
List Price: $14.95
Price: $14.95
Price Disclaimer

Here is the white truffle oil used in this recipe.

Truffle Oil Mushroom Onion Grilled Burger

I say this is in the Treat Yourself category because we all deserve a reward from time to time, especially when we are working hard! I workout regularly, meal prep every week and try to do other small things to stay on the path to an overall healthy lifestyle. Rewarding myself helps to keep me on that path.

Truffle Oil Mushroom Onion Grilled Burger

There are a lot of ways this recipe can be lightened up if you choose that route. First, the choice of bun you use is key. I went with kaiser rolls, but alternatives include whole wheat hamburger buns, sandwich thins, or even bread slices. 

Truffle Oil Mushroom Onion Grilled Burger

I went with 93% lean ground beef for these burgers. You can go even leaner, up to 99%! So that is another option. 

Truffle Oil Mushroom Onion Grilled Burger

These burgers pair wonderfully with both of my Sweet Potato Fries with Truffle Oil Aioli and Parmesan Truffle Oil Fries recipes.

Don’t have a grill? These burgers are amazing pan-seared as well. This works well if you do not venture out into the cold temperatures to grill during the winter months, too. 

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Truffle Oil Mushroom Onion Burger

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Truffle Oil Mushroom Onion Burger
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Truffle Oil Mushroom Onion Grilled Burger

Truffle Oil Mushroom Onion Grilled Burger loaded with cheddar cheese, sauteed balsamic mushrooms and onions on a toasted kaiser bun.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 471 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 4 kaiser roll buns
  • 1/2 cup mushrooms
  • 1/2 cup onions sliced
  • 2 tsp white truffle oil
  • 1 cup fresh spinach
  • 4 slices cheddar cheese
  • 1 tsp balsamic vinegar
  • Burger seasoning to taste I use McCormick's Grill Mates or Weber Burger Seasoning
  • salt and pepper to taste
  • 2 tbsp packet Lipton Onion Seasoning mix

Instructions

  1. In a large bowl combine the ground beef, white truffle oil, burger seasoning, Lipton onion mix, salt, and pepper. Mix until well combined. Form 4 patties.

  2. Preheat the grill to medium-high heat. Grill burgers to preferred doneness and flip to cook on each side.

  3. Before removing the burger from the grill, top each with the cheese so that it melts as the burger cools.

  4. Toast the buns on the grill for 1-2 minutes and remove from the grill.

  5. Heat a skillet on medium-high heat. Saute the onions and mushrooms until soft and fragrant. Add the balsamic vinegar and stir until combined. Remove from heat.

  6. Assemble the burgers with the Truffle Oil Aioli (get the recipe here), fresh spinach, onions, and mushrooms. Serve!

instant pot pressure cooker spinach lasagna

Instant Pot Pressure Cooker Spinach Lasagna

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

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
Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
List Price: $10.25
Price: $10.25
Price Disclaimer

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
Price: $139.99
Price Disclaimer
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.

beef taco rice one skillet meal with quinoa and brown rice

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

11

This beef taco and rice skillet recipe is a great way to allow yourself to enjoy Taco Tuesday, without any of the guilt! There are so many standard toppings that you can add to this dish that are still very macro-friendly. Guac, salsa, and non-fat, plain Greek yogurt (to replace sour cream)  are great options. Salsa is typically 10-15 calories and 1 gram of carbs per serving. It can be used as a great healthy topping for more than just tacos.

Calories: 291     Fat: 11G      Net Carbs: 29G      Protein:  24G

Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)
Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)
List Price: $16.49
Price: $16.49
Price Disclaimer

This brown rice and quinoa combination is my favorite! It is organic and only takes 90 seconds to prep! That saves 20-25 minutes. 

taco rice skillet meal

beef taco one skillet meal with quinoa and brown rice

I am a huge fan of the taste of quinoa. However, I cannot ignore the feedback I commonly hear. Some people simply do not like it! Quinoa is gluten-free and is high in protein.  Quinoa is a crop grown for its seeds. The seeds are cooked the same way as rice and can be used in a wide range of dishes.  One cup of cooked quinoa has 8 grams of protein and 5 grams of fiber. It has so many nutritious benefits! If you are not a fan of the taste of quinoa this quinoa and brown rice combination may be perfect for you. 

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

I’m obsessed with skillet dinners.  Lately, I have been obsessed with one-pan and sheet pan dinners. I love the ease of being able to create a dish using one pan. I cook so often. The fewer dishes I have to wash, the happier I am.

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

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Beef Taco One-Skillet Meal with Quinoa and Brown Rice

beef taco rice one skillet meal with quinoa and brown rice
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Beef Taco One-Skillet Meal with Quinoa and Brown Rice

Beef Taco One-Skillet Meal with Quinoa and Brown Rice is a quick and easy recipe with lean ground beef, fresh veggies, and cheese. Perfect for weeknight dinners.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 291 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 1 bag Seeds of Change Brown Rice and Quinoa
  • 1/2 red onion chopped
  • 1/2 medium red pepper chopped
  • 1/2 yellow pepper chopped chopped
  • 1/3 cup low-sodium black beans
  • 3-4 garlic cloved chopped
  • 1 container Rotel
  • 1/4 cup whole kernel corn frozen
  • 1/4 cup cilantro chopped
  • 1 cup shredded Mexican cheese
  • Trader Joe's Taco Seasoning to taste
  • salt and pepper to taste

Instructions

  1. Spray a skillet with cooking spray. Add the garlic and onions. Cook until fragrant.

  2. Add the peppers and cook for 2-3 minutes.

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

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

  5. Heat the rice for 90 seconds in the microwave. Add the rice and shredded cheese to the mixture and stir.

  6. Sprinkle with cilantro and serve!

Recipe Notes

Topping ideas: non-fat, plain Greek yogurt in place of sour cream, fresh-sliced avocado, salsa, and guacamole.

skinny flame grilled steak fajitas

Skinny Flame-Grilled Steak Fajitas

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Skinny, flame-grilled steak fajitas make the perfect quick and easy weekend recipe. Summer is on the rise and I am absolutely elated! Summer is my FAVORITE time of year. I love hot weather. The hotter, the better. You will rarely hear me complain it is too hot. I recently returned from a vacation in Phoenix. The temperature averaged around 100 degrees. That was perfectly fine for me! I spent a ton of time at the pool. It was an incredible trip. 

 Calories: 323       Fat: 14G      Net Carbs: 26G      Protein:  16G
  
skinny flame grilled steak fajitas
 
skinny flame grilled steak fajitas
 
This is my favorite part of the steak grilling process! Look at how juicy this steak is!
 
skinny flame grilled steak fajitas
 
Being the foodie I am, I also look forward to summer because I love to grill. I switch it up with my grilling a lot. I grill a lot more than just meat. In this recipe, you will find juicy, grilled steak, veggies, and I even tossed the fajita on it for great texture and an amazing grilled taste. 
 
skinny flame grilled steak fajitas
 
I’m often asked for tips on how to stay focused on maintaining a healthy lifestyle during some of the hardest times. From my observation, the “hard times” are usually holidays, birthdays, and of course summertime! During summer we spend a lot more time outdoors. During the winter months it’s easy to stay in, binge watch tv, and really hibernate. When spring and summer arrive, we can not wait to flee our homes for outdoor parties, happy hours, and events. These events create TEMPTATION.
 
skinny flame grilled steak fajitas
 
For me, I have fully adjusted to and embraced a continuous healthy lifestyle. My lifestyle affords me so much opportunity in terms of what I can eat while maintaining the body type I want. Getting to that level took time and a LOT of education. More importantly, it took willpower! Willpower is exactly what you will need to carry you through the hard times. Pair your willpower with healthy recipes. Stay Snatched recipes focus on the ability to reward yourself with tasty dishes that are filled with yummy ingredients that are macro-friendly. 
 
skinny flame grilled steak fajitas
 
skinny flame grilled steak fajitas
 
When I first set out on this journey I was extremely frustrated. Most recipes available via google and social media showcased dishes that were bland and were not thrilling. That would leave anyone discouraged. Focus on ways to eat healthy without having to deprive yourself of delicious food.
 
skinny flame grilled steak fajitas
skinny flame grilled steak fajitas
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Skinny Flame-Grilled Steak Fajitas

Skinny Flame-Grilled Steak Fajitas are low-calorie with juicy steak, and tasty grilled vegetables. Quick and easy recipe perfect for weeknight dinners

Course dinner, lunch
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 323 kcal
Author Stay Snatched

Ingredients

  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 orange bell pepper chopped
  • 8 oz sirloin steak fat trimmed
  • 1/2 red onion thinly sliced
  • 6 organic flour tortillas
  • 1 tsp unsalted butter
  • 1 avocado sliced into thin pieces
  • 1 tsp cilantro optional
  • 1 lime juice of, optional

Steak Marinade

  • 1-2 tsp Trader Joes Taco Seasoning
  • 2 tsp McCormick's Grill Mates BBQ Seasoning
  • 2 tsp McCormick's Grill Mates Steak Rub
  • 1 tbsp unsweetened cocoa
  • 1 1/2 tbsp low-sodium soy sauce
  • salt and pepper to taste

Instructions

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

  2. Pour 1/2 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 at least 4-6 hours, preferably overnight.

  8. Add the chopped veggies to a grilling tray. Grill for 4-5 minutes. Flip and turn the veggies to the other side. Grill an additional 2-3 minutes until soft.

  9. Add the tortillas to the grill. Grill each side for about 1 minute.

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

  11. Melt 1 tablespoon of unsalted 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.

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

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

  14. Place the tortilla on a flat surface. Fill with the veggies, avocado, and steak. Serve!

Recipe Notes

Total cook time does not include time to marinate.

Instant Pot 10-Minute Steak Tacos

Instant Pot 10-Minute Steak Tacos (Carne Asada)

60

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

Quick and easy 10-minute Instant Pot pressure cooker steak tacos (carne asada) are a healthy and skinny meal loaded with salsa, cilantro, and juicy steak. This recipe can also be used for beef fajitas.

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Instant Pot/pressure cooker 10-minute steak tacos were the perfect cure for my busy weekend. This past weekend was soooooo hectic for me. I spent a large chunk of my Sunday out to brunch with friends. Bottomless mimosas were involved. We had such a great time! This left me with very little time to prep my meals for the week. I had leftover steak on hand from my Instant Pot Mongolian Beef and Quinoa recipe. I decided to whip up steak tacos.

Calories: 146       Fat: 5G      Net Carbs: 11G     Protein: 12G

Instant Pot 10-Minute Steak Tacos (carne asada)

I used the Instant Pot because I am obsessed with the saute’ function. I used a small amount of olive oil and the steak always comes out tender and juicy! For shredded tacos use the pressure cooker setting after sauteeing the meat.

Instant Pot 10-Minute Steak Tacos (carne asada)

Instant Pot 10-Minute Steak Tacos (carne asada)

You could also opt to pan sear the steak instead of using the Instant Pot. I prefer the Instant Pot because it does saute’ somewhat faster and yields really juicy steak.

Instant Pot 10-Minute Steak Tacos (carne asada)

I used corn tortillas with these steak tacos. I have also enjoyed them with corn street tacos tortillas. Street tacos are so good, too!

Instant Pot 10-Minute Steak Tacos (carne asada)

Street tacos are smaller and usually fit in the comfort of one hand. Fresh lime usually accompanies the tacos. I LOVE to squeeze fresh lime juice throughout. They are also extra soft. There is a huge difference between street and hard shell tacos, in my opinion.

Instant Pot 10-Minute Steak Tacos (carne asada)

There are so many ways to include steak in a healthy eating regime. Be sure to trim the excess fat from the steak before seasoning.

Instant Pot 10-Minute Steak Tacos (carne asada)

These tacos pair perfectly with my homemade guacamole recipe. These are the quinoa and black bean chip from Trader Joe’s. These chips are my favorite!

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Instant Pot 10-Minute Steak Tacos (carne asada)

Make your meal prep process easy with these trays!

More Instant Pot Recipes:
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
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 Pastas.

 

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!

Instant Pot 10-Minute Steak Tacos
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Instant Pot 10-Minute Steak Tacos (Carne Asada)

Quick and easy 10-minute Instant Pot steak tacos are a healthy and skinny meal. Tacos are loaded with fresh salsa, cilantro, and juicy steak.

Course dinner, lunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 146 kcal
Author Stay Snatched

Ingredients

  • 8 oz sirloin steak fat trimmed and sliced into thin pieces
  • 1/2 cup red onion chopped
  • 1/4 cup tomatoes chopped
  • 3/4 cup reduced-fat Mexican cheese shredded
  • 2 tbsp crema or sour cream
  • 6 tbsp authentic salsa one tablespoon per taco
  • 1 tbsp olive oil
  • 2 tbsp cilantro chopped
  • Trader Joe's Taco Seasoning to taste
  • McCormick's Grill Mates Steak Rub and pepper to taste

Instructions

  1. Turn the Instant Pot on the saute' function. When the pot displays "Hot" add the olive oil to the pot.

  2. Season the steak with the seasonings. Add the steak to the pot. 

  3. Cook both sides of the steak for 2-3 minutes until the steak turns brown.

  4. Remove the steak from the pot. Top the steak with cheese immediately if you prefer melted cheese on your tacos.

  5. Turn the oven on Broil. When heated, add the corn tortillas to the oven. Place the tortillas directly on an oven rack. Allow the tortillas to warm for a couple of minutes.

  6. Remove the tortillas and add the steak, crema, salsa, and tomatoes. Sprinkle the cilantro throughout.

Recipe Notes

For shredded tacos use the Stew Meat pressure cooker setting after sauteeing the meat.

Instant Pot Mongolian Beef with Quinoa and Brown Rice

Instant Pot Mongolian Beef with Quinoa and Brown Rice

12

Instant Pot Mongolian beef with quinoa and brown rice is definitely a recipe that you should check out! The majority of my recipes are quick and easy dishes to help support a busy lifestyle. Most of my recipes are also meal-prep friendly, meaning the ingredients used within the recipe are items that work well when reheated as leftovers. I purchased my Instant Pot so that I could branch out a little bit. I absolutely love to meal prep because it saves me so much time. But, what about those moments when I have to whip up something quick on a weeknight? It would be nice to have weeknight dinner meal options. When I order Chinese delivery, it usually takes 45 minutes to arrive. This recipe can be completed in well under 30 minutes. It also promises yummy leftovers for the rest of the week!

Calories: 455       Fat: 11G      Net Carbs: 40G     Protein: 41G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Price: $99.95
Price Disclaimer

instant pot mongolian beef with quinoa and brown rice

instant pot mongolian beef with quinoa and brown rice

instant pot mongolian beef with quinoa and brown rice

This is another one of my lifestyle recipes. This recipe includes brown sugar and rice wine vinegar which increases the sugar and carbs macro count. This recipe may not be the best option for weight-loss. However, it is perfect for lifestyle maintenance. Being health-conscious and committing to a healthy lifestyle is a long-term decision. It opens the door to so many different options for food and loosens up a lot of restrictions. I would suggest removing the quinoa and brown rice from this recipe if weight loss is your goal. This saves 18 grams of carbs per serving.

I saved additional time by using organic, pre-packaged quinoa and brown rice.

instant pot mongolian beef with quinoa and brown rice

Items that will assist with this recipe:

Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)

Kikkoman – Aji-Mirin (Sweet Cooking Rice Wine) 17 Oz.

Sincerely Nuts Hulled Sesame Seeds – One (1) Lb. Bag – Delightfully Tasty – Healthy & Crunchy – Kosher Certified Product

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Instant Pot Mongolian Beef with Quinoa and Brown Rice

Instant Pot Mongolian Beef with Quinoa and Brown Rice is a quick and easy recipe with juicy sirloin steak and sweet and savory sauce.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 455 kcal
Author Stay Snatched

Ingredients

  • 20 oz sirloin steak fat trimmed and sliced into chunks
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp ginger
  • 3 garlic cloves
  • 2 tbsp corn starch
  • 1 whole green onion chopped
  • 2 cups quinoa and brown rice mix
  • 1 cup broccoli chopped
  • 1/4 cup rice wine vinegar
  • 1/2 - 1 cup low-sodium soy sauce Use your judgement here. The more soy sauce used, the saltier the dish. You can also dilute the dish if too salty with a little water.
  • 1/4 cup brown sugar
  • 1 tsp sesame seeds
  • 1/2 cup water
  • 2 tbsp water
  • Seasoning: McCormicks Grill Mates Steak Seasoning, McCormicks Grill Mates BBQ Seasoning, salt, and pepper to taste

Instructions

  1. Turn on the Instant Pot saute' setting. Add the olive and sesame oil to the pot.

  2. Season the meat with the seasonings. Add the sliced meat and brown on both sides for 2-3 minutes. Remove the meat from the pot.

  3. Add the garlic, ginger, 1/2 cup water, and brown sugar to the pot. Deglaze the pot by scraping the brown bits from the steak from the bottom of the pot. Saute' for 2 minutes.

  4. Add the soy sauce and rice vinegar to the pot and stir.

  5. Add the cooked meat and chopped broccoli to the pot. 

  6. Cover with lid and cook for 10 minutes using the meat setting.

  7. After 10 minutes, quick release the steam.

  8. Whisk together the 2 tablespoons of water and cornstarch. Add it to the Instant Pot and stir until the sauce thickens. Place the Instant Pot on the saute' setting.

  9. Sprinkle the green onions and sesame seeds throughout. Allow the sauce to thicken for 3 minutes.

  10. Cook the brown rice and quinoa in the microwave for 90 seconds.

  11. Serve over brown rice and quinoa.

 

Healthy, Lightened-Up Cheeseburger Stuffed Shells

Healthy, Lightened-Up Cheeseburger Stuffed Shells

13

Cheeseburger stuffed shells are perfect because cheeseburgers and French fries are high on my list of favorite foods. I absolutely love a great, gourmet burger. Insert the need for a burger recipe with great macros here. I love to grill burgers, but I do find it difficult to eat them for leftovers. The burger usually does not taste the same after being refrigerated. I have a Spinach Stuffed Shells with Meat Sauce recipe that is amazing! This recipe was inspired by the spinach stuffed shells. You can use either lean ground beef or turkey. If you review the macros, the difference is minimal, unless 99% lean ground turkey is used. I am personally not a fan of 99% lean turkey because of its consistency and flavor. I find lean beef has reasonable macros I find comfortable.

Calories: 439       Fat: 14G      Net Carbs: 40G      Protein:  36G

 

healthy, skinny, lightened-up cheeseburger stuffed shells

healthy, skinny, lightened-up cheeseburger stuffed shells

healthy, skinny, lightened up cheeseburger stuffed shells

I try to buy no-salt-added ingredients whenever I notice they are available. This way I have more control over the salt and sodium content by adding it myself.

healthy, skinny, lightened-up cheeseburger stuffed shells

The liquid smoke helps give the meat and sauce a smoky flavor. It helps accomplish the grilled burger taste.

healthy skinny lightened-up cheeseburger stuffed shells

healthy skinny lightened-up cheeseburger stuffed shells

Now, here comes the best part…adding the cheese!

healthy skinny lightened up cheeseburger stuffed shellx

healthy cheeseburger stuffed shells

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Cheeseburger Stuffed Shells

Healthy, skinny, lightened-up cheeseburger stuffed shells with tomato meat sauce, mustard seasoning, lettuce, and cheese.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 439 kcal
Author Stay Snatched

Ingredients

  • 12 jumbo pasta shells
  • 1 pound 93% lean ground beef
  • 1 cup onion chopped
  • 2-3 garlic cloves chopped
  • 15 oz can no-salt-added tomato sauce
  • 15 oz can diced tomatoes
  • 1 1/2 cups 2% Reduced-Fat Shredded Cheese
  • 1/2 cup lettuce shredded
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon of ground mustard or 1 tablespoon dry mustard
  • 12-15 dill pickles I am not a fan of pickles, so I did not use them in the recipe pictured, sliced
  • Weber burger seasoning salt, and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Boil the shells in water according to the directions on the package. Remove from water and allow to cool.
  3. Heat a skillet over medium-high heat.
  4. Add the onions and garlic, and cook until fragrant.
  5. Add the ground beef, burger seasoning, salt and pepper. Cook until brown and break up the beef into small pieces.
  6. Add the tomatoes, tomato sauce, mustard, pickles, worcestershire, and liquid smoke.
  7. Cover and cook on low for 5 minutes.
  8. Add 1/2 cup of the shredded cheese and stir until the cheese melts.
  9. Place about 1/4th of the ground beef sauce in the bottom of a baking dish.
  10. Fill each shell with the remainder of the mixture.
  11. Add the stuffed shells to the baking dish.
  12. Sprinkle the remaining cup of shredded cheese over the shells.
  13. Cover the baking dish with foil and bake for 25 minutes.
  14. Then, remove foil and bake for an additional 5 -10 minutes.
  15. Allow to cool and added the shredded lettuce to the shells.
  16. Serve!

Recipe Notes

One serving = 3 stuffed shells with meat sauce.

Healthy Sweet Potato Enchilada Skillet

Healthy Sweet Potato Enchilada Skillet

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This healthy sweet potato enchilada skillet is a great recipe to put my spiralizer to use. Prior to this recipe, I had only used my spiralizer for zucchini. Spiralized sweet potatoes are great to addition to a dish because you get the added flavor, without a ton of extra carbs. Carbs are my weakness. I absolutely love them. I realize that in order to stay healthy AND maintain my desired figure, I need to cut back at times 🙂 . Deciding to eat healthy should not feel like a curse. I am a foodie. Everything I eat should taste good, right? This recipe is the perfect hack for skimming back on carbs.

Calories: 358     Fat: 12G      Net Carbs: 30G      Protein:  27G

Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Duty, Best Veggie Pasta & Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals, With 3 Exclusive Recipe eBooks
Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Duty, Best Veggie Pasta & Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals, With 3 Exclusive Recipe eBooks
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healthy sweet potato enchilada skillet

healthy sweet potato enchilada skillet

Toppings Ideas: Non-fat plain Greek Yogurt and/or guacamole.

healthy sweet potato enchilada skillet

 

healthy sweet potato enchilada skillet

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Sweet Potato Enchilada Skillet

Healthy sweet potato enchilada skillet with cheesy beef, avocado, and spiralized sweet potatoes

Course dinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 358 kcal

Ingredients

  • 3 medium sweet potatoes spiralized
  • 1 pound 93% lean ground beef or ground turkey
  • 2 cloves of garlic minced
  • ¼ green pepper chopped
  • ¼ red pepper chopped
  • ½ can Rotel
  • 1 cup red onion chopped
  • 1 cup reduced sodium black beans
  • 2 cups Trader Joe’s Enchilada Sauce
  • ½ medium avocado sliced into small pieces
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tablespoons of cilantro chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Trader Joe’s Taco Seasoning to taste
  • Kosher salt and pepper to taste

Instructions

  1. Season the ground beef in a skillet. Cook the ground beef over medium-high heat. Using a large spoon or spatula, break down the ground beef into smaller pieces as it cooks. Cook until browned.
  2. Remove the ground beef from the skillet and store on a plate.
  3. Add the onions and garlic to the skillet. Cook until fragrant.
  4. Add the sweet potatoes and peppers. Cook until the vegetables are soft.
  5. Add the Rotel tomatoes and black beans. Stir/mix well.
  6. Add the ground beef back to the skillet and stir.
  7. Top with cheese and enchilada sauce. Allow the dish to cook for 3-5 minutes.
  8. Sprinkle avocado slices and cilantro over the top. Serve!
Lightened-Up Beef Enchiladas

Lightened-Up Beef Enchiladas

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I love enchiladas, tacos, nachos, and sooooo much!. Healthy, lightened-up beef enchiladas are the perfect dish.  I’ve found that making these dishes healthy can be relatively easy. It’s all about the spices! I love the taco seasoning from Trader Joe’s. It packs so much flavor.  I also add a little bit of chili powder.

Calories: 368       Fat: 13G        Net Carbs: 20.5G          Protein: 39G

lightened-up beef enchiladas 

lightened-up beef enchiladas

lightened-up beef enchiladas

   lightened-up beef enchiladas

lightened-up beef enchiladas

lightened-up beef enchiladas

lightened-up beef enchiladas

Make sure to load these up with toppings for additional enjoyment! My favorites are guacamole (try out my recipe 🙂 ), plain, non-fat Greek yogurt (has a sour cream feel to it and packs protein), and salsa (great low-calorie and low-carb option).

lightened up beef enchiladas  

 

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Beef Enchiladas

skinny, healthy, lightened-up simple, yet delicious beef enchilada recipe 

Course dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 368 kcal

Ingredients

  • 4 Whole Wheat Xtreme Wellness Low Carb Taco Tortillas
  • 1 pound lean ground beef Trader Joe’s 96% Lean
  • 1/3 can Trader Joe’s Refried Black Beans
  • 1 teaspoon chili powder
  • 1/3 packet Trader Joe’s Taco Seasoning
  • 1 cup of Sargento’s Reduced Fat Mexican Cheese
  • 2 cups Trader Joe’s Enchilada Sauce
  • 1 can of Rotel drained
  • 4 garlic cloves chopped
  • 1 cup of cilantro
  • ½ lime juice of
  • ½ medium red onion chopped
  • Kosher salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Brown the ground beef in a skillet over medium-high heat. Season the beef with kosher salt and pepper. When the beef is browned, add garlic, onions, chili powder, and taco seasoning. Blend and allow it to cook for 1-2 minutes.
  3. Add Rotel, ½ cup of the cilantro, and refried black beans and stir well to blend the ingredients.
  4. Top with fresh lime juice.
  5. Simmer on low for 5 minutes.
  6. Spray a large baking pan with cooking spray.
  7. Spread the tortillas in the pan and load with the ground beef mixture. Use a small amount of enchilada sauce to close each tortilla.
  8. Top with the remaining enchilada sauce and cheese.
  9. Cover the pan with foil and bake for 20-25 minutes.

Recipe Notes

Toppings: Reduced-Fat sour cream or non-fat, plain Greek yogurt, salsa, guacamole

 

taco rice skillet

Taco and Rice Skillet

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This taco and rice skillet recipe is a great way to allow yourself to enjoy Taco Tuesday, without any of the guilt! You can add salsa to spice it up. Salsa is typically 10-15 calories and 1 gram of carbs per serving. The macros are so low, it never hurts to indulge.

I’m obsessed with skillet dinners.  Lately, I have been obsessed with one-pan and sheet pan dinners. I love the ease of being able to create a dish using one pan. I cook so often. The fewer dishes I have to wash, the happier I am.

Calories: 291     Fat: 11G      Net Carbs: 29G      Protein:  24G

taco and rice skillet

taco and rice skillettaco and rice skillettaco and rice skillet

Chopping up the veggies takes the majority of the time preparing this dish. I used pre-packaged rice to help save additional time. This dish is perfect for meal prepping. I stored each serving in a Tupperware container.

taco and rice skillet

Toppings: Non-Fat Plain Greek Yogurt, Guacamole, Salsa 

taco and rice skillet

 

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Taco and Rice Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 pound 93% lean ground beef
  • 1 bag/container of Seeds of Change Brown and Red Rice
  • ½ medium green pepper sliced
  • ½ medium red pepper sliced
  • ½ medium yellow pepper sliced
  • ½ medium orange pepper sliced
  • 1/3 cup low sodium black beans
  • 3-4 garlic cloves minced
  • 1 cup red onion chopped
  • 1 container Rotel
  • ¼ cup whole kernel corn frozen
  • ½ cup cilantro chopped
  • ¼ container Trader Joe’s Taco Seasoning

Instructions

  1. Spray a skillet with cooking spray. Add the garlic and onions. Cook until fragrant.
  2. Add the peppers and cook for 2-3 minutes.
  3. Add the ground beef and taco seasoning. Cook until browned, while breaking the beef into smaller chunks.
  4. Add the Rotel, black beans, and corn. Stir to ensure the mixture is combined.
  5. Heat the rice for 90 seconds in the microwave. Add the rice to the mixture and stir.
  6. Sprinkle with cilantro and serve!

     

 

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