Weighted Faith

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Posts Tagged ‘Butter Lettuce’

Recipe Monday 8/20/12

Philly Cheesesteak

Since I am in Pennsylvania today I thought Recipe Monday would consist of the homeland favorite, Philly Cheesesteak. You can wrap these in lettuce, throw in a bowl, or serve on a bead of broccolini  

 

 

 

 

Ingredients

•1 lb. skirt steak, sliced thinly

•2 green peppers, sliced thinly

•2 yellow onions, sliced thinly

•8 oz. mushrooms, sliced

•4 oz. good melting cheese (I suggest raw milk Colby), sliced

•2 T butter

•1 T Worcestershire sauce

•1 T hot sauce

•Salt & Pepper to taste

 

Directions

Put your oven on broil and place the rack in the middle of the oven. In a large, oven proof saucepan, melt the butter over high heat and add hot sauce and Worcestershire sauce. Brown the beef really well. Get a nice brown crust on each piece. Add the onions, peppers and mushrooms. Place a lid/cover on the sauté pan and stir occasionally while the peppers and onions soften. Once that’s happened, top with cheese slices, stick the pan under the broiler until the cheese has reached the desired melty-ness stage. Some like it gooey and some like it brown and bubbly. Take it out of the oven and serve.

-A

Recipe Monday 8/13/12

BBQ Chicken Lettuce Wraps

This is a simple easy meal that is one of my favorites to do on a busy day

BBQ Sauce

Ingredients

half an onion, minced

4-5 cloves of garlic, minced or grated

2 heaping tablespoons of chipotle chili powder

dash of cayenne pepper (more or less depending on your taste)

1 tablespoon of cumin pepper

salt

2 6 oz. cans of tomato paste

1 heaping tablespoon of organic yellow mustard

1 heaping tablespoon of Dijon mustard

14 oz. of beef stock

1/4 cup of apple cider vinegar

saute the onion in the fat of your choice (lard, butter, coconut oil, etc.) until it’s soft and translucent. add the next 6 ingredients listed and cook for an additional minute or two. now add the tomato paste, both kinds of mustard, beef stock and vinegar. reduce the heat, cover and let simmer for 45 minutes

I usually make this the night before.

In crock pot combine BBQ sauce & 3 chicken breast and 1/2 can of chicken stock mix well.

Crock pot on low for 6-8 hours

Once done shredded chicken, spoon sauce on top in a butter lettuce leaf

Viola ….. painless :)

-A