Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Slow Cooker Beef & Broccoli

1 lb. boneless chuck roast, sliced into thin strips

3 heads of broccoli, cut into florets (about 5 cups)

1 apple, peeled and thinly sliced

1/2 cup beef stock

1/3 cup soy sauce or coconut aminos

1/3 cup honey
3 cloves garlic, minced
1 Tablespoon tapioca starch (or corn starch; optional)

In a slow cooker, add the beef stock, soy sauce or coconut aminos, honey, garlic, and sliced apple. Add the sliced beef and stir. Cook for 4 to 5 hours on low.

In a small bowl, whisk the tapioca starch or corn starch with some of the liquid from the slow cooker. Pour it back into the slow cooker and whisk well. The apples will dissolve into the liquid. Add the broccoli and cook for another 30 minutes.

Serve on top of brown rice or cauliflower rice.

Serves 3-4.

{image and recipe adapted from Paleo Leap}

French Dip

Serves 6-8

4 cups beef broth
1 onion, sliced
1 tsp. garlic powder
1/2 tsp. cracked pepper
3# beef roast
8 French rolls
8 provolone cheese slices
Butter

In a slow cooker, combine broth, onion, and seasonings. Add roast, cover, and cook on low all day (or on high for 4-5 hours). Remove roast from cooking liquids and slice or shred.

Butter rolls on both halves. Put meat on one half and top with cheese. Place sandwiches open-face on a baking sheet and pop in a hot oven (350-400, it doesn't really matter) for a few minutes until the cheese is melted and the roll is slightly toasty, maybe 5 minutes.

Close sandwiches and cut on the diagonal. Serve with the cooking liquid on the side for dipping.

Sherried Beef

Stew Meat (2-3 lbs)
Onion Soup Mix (1 envelope)
Cream of Mushroom Soup (1 can)
Creme Sherry (1/2 cup)

Mix all ingredients in a crock pot. Cover and cook on low for 10 hours or high for 6 hours. Serve over cooked pasta of your choice.

Alternate: Cover and bake at 275 F for 4-5 hours.

Sweet Potato Shepherd's Pie

For Potatoes:
3 medium sweet potatoes
1/4 cup low fat milk
1 Tbsp butter
salt & pepper

For Filling:
1 Tbsp olive oil
1 chopped onion
2 carrots, peeled and diced
2 cloves garlic, minced
1 1/2 pounds ground beef, 93% lean
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup tomato sauce
2 tsp rosemary
1 tsp thyme
1 cup corn
1 cup peas

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. Drain in a colander and return to the saucepan. Mash potatoes, then add butter and milk and stir to combine. Set aside.

While potatoes are cooking, prepare the filling. Place the oil into a large saute pan and set over medium high heat. Add the onion and carrots and saute 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through. Add the tomato sauce, rosemary, and thyme, and stir to combine. Stir in corn and peas and cook until heated through.

Add the beef mixture to a glass baking dish sprayed with cooking spray. Top with the mashed sweet potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Bake uncovered for 30 minutes. Let stand 15 minutes before serving. Serves 6.

Nutritional info:
Calories: 335
Fat: 13
Carbs: 28
Protein: 27
Fiber: 5

Boilermaker Tailgate Chili

3 pounds extra lean ground beef

4 (15 oz) cans chili beans

2 (28 oz) cans diced tomatoes with green chilis, with juice

1 (6 oz) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 cubes beef bouillon

1/2 cup beer

1/4 chili powder

1 Tbsp Worcestershire

1 Tbsp minced garlic

1 Tbsp dried oregano

2 tsp ground cumin

2 tsp Tabasco sauce (or other hot pepper sauce)

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp paprika

Heat a large stock pot over medium-high heat. Cook beef until evenly browned. Drain off excess grease. Pour in chili beans, diced tomatoes, and tomato paste. Add onion, celery, green and red peppers, bouillon, and beer. Season with remaining ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

This chili has tons of flavor and is nice and spicy. Perfect on a cold day.

Serves 12.

Nutritional info (per 1.5-2 cup serving):

Calories: 375, Fat: 9g, Carbohydrates: 36g, Fiber: 11g, Protein: 35g

{modified from All Recipes}

Chile-Lime Tacos

Spice Rub:
1 tsp cumin
1 tsp dried oregano
2 tsp chile powder (New Mexico, California or ancho is best)
1/8 tsp allspice
2 tsp salt
1 tsp black pepper

1 boneless chuck or rump roast

Sauce:
1 Tbs olive oil
1 onion, thinly sliced
2 Tbs minced garlic
3 Tbs chili powder
1 Tbs tomato paste
1.5 Tbs dried oregano (or 3 Tbs fresh)
1 can diced chiles or 1 fresh jalapeno, chopped
1/2 cup pineapple juice
1/4 cup lime juice
1 cup chicken broth
1 bunch cilantro stems (save leaves for garnish)

Tacos:
tortillas
diced avocado
diced pineapple
cilantro leaves
diced tomato
lime wedges
sour cream
cheese
salsa

Mix the spice rub in a bowl and rub all over the roast. Place in a slow-cooker. Mix sauce ingredients and por into the slow-cooker, cover and cook on low for 8-10 hours or on high for 5-6 hours, or until tender.

Remove the meat, break into pieces or shred with a fork. Serve with tortillas and garnishes. Serves 4.

Optional sauce: Strain cooking liquid and pour into a sauce pan. Bring to a boil and cook until thickened.