Make Ahead Italian Ground Beef for Meal Prep

Lean ground beef is an excellent source of meal-prep protein, packed with ZIP (zinc, iron and protein) and only about 150-ish calories for a cooked 3 ounces serving (4 ounce uncooked). My master recipe for Make Ahead Italian Ground Beef is easy to make, economical, ultra-versatile and freezes/defrosts beautifully rendering it ideal for freezer meals, meal prepping and make-ahead solutions. Make Ahead Italian Ground Beef for Meal Prep

Time and time again, I’ve used these deliciously seasoned beef crumbles in wholesome, hearty recipes for breakfast, lunch and dinner. The recipe is basic, but the way it can be used in dishes is limited only to your imagination. Read on to get all the details and get a juicy, meaty jump start on your daily protein needs. Continue reading

How To Grill Avocados (That Don’t Turn Brown for Meal Prepping)!

I have a “how to” today that might make even the most super freak avocado aficionado faint – GRILLED AVOCADOS! Grilled Avocado

AvocadOoooohemmmmgeee, you heard me right! It’s amazing simple and insanely appetizing to throw avocados on the grates of a backyard grill, range top grill, or even portable grill. Grilling this creamy, savory fruit gives it delicious bits of flame-kissed char and smoky swag that you just won’t find eating it in the typical fashion. Read on to get all the directions to this game-changing  avocado hack and find out why they take days (instead of minutes) to turn brown using this method.  Continue reading

Sheet Pan Maple Beef Sausage – Breakfast Win for Holiday Crowd

Sheet Pan Maple Beef Breakfast Sausage

The care and feeding of house guests over the holidays can be stressful. As a clutter bug and mama of three messy boys, I can almost guarantee that you’ll never see the disaster that lies outside the frames of my blog and Instagram photos. But my in-person family and friends will, err, notice, so I’ll usually cancel a run or trip to the gym to get the house tidy — and that can feel like quite a workout in itself! And, while I love to cook, I’m used to feeding 4 or 5 at a time– not 15 people plus! Cooking bacon or sausage for an army in the morning is one of my pet peeves. It’s messy, time-consuming and I’m usually stuck in the kitchen and missing out on all the Christmas morning fun around the tree! Sheet Pan Maple Beef Sausage uses lean ground beef, real maple syrup and just the right spices to make a quick, easy and mess free breakfast or brunch option that will feed a crowd.To solve this breakfast prep problem, I came up with Sheet Pan Maple Beef Sausage – I was super excited to share it with my breakfast-obsessed friends at BeefLovingTexan.com It’s basically one HUGE sausage patty cooked all at once in the oven – no flipping, splattering or batch cooking. Plus, my always-starving teen boys and teen nephews can’t come by to “sample” it all away before serving time! When ready to serve, simply slice into bars or wedges, it couldn’t be any easier!

Everyone who eats my sheet pan sausage always raves and mentions how much better homemade sausage tastes – they are always pleasantly surprise to discover it’s made with lean beef – not fattier pork. The secret to making lean ground beef taste like breakfast sausage is all in the spices and flavorings. This beef sausage uses ingredients like paprika, cayenne and real maple syrup for a mildly spicy-sweet flavor.

So, should you feel guilty about indulging in this sausage for a holiday brunch or even “brinner”? NO! There are 24 servings per batch, with each piece containing approximately 100 calories and 12 grams of protein.  In addition to protein, lean beef is also a great source of iron, zinc and other essential nutrients. For optimal protein intake (25 – 30 grams per meal) have a couple slices, or pair a slice with an egg scramble.

sheet-pan-maple-beef-sausage-egg-biscuit

Prefer a breakfast sandwich?  After sausage is cooked, use a biscuit cutter to make a round shape and use a halved buttermilk biscuit to bookend!  The leftover bits from cutting circles can be crumbled up to use in soups, quesadillas, salads and more.

Do you have a traditional dish for breakfast or brunch? Are you a sausage or bacon person? Are you tidy or messy, a hoarder or minimalist when it comes to keeping house? Please share in the comments – XOXO, Jennifer 

Sheet Pan Maple Beef Sausage
Prep Time
10 mins
Total Time
10 mins
 
Feed your hungry holiday crowd a special breakfast or brunch -- this easy beef sausage bakes in the oven and is low mess, low stress and very delicious!
Course: Breakfast
Cuisine: American
Servings: 24 servings
Ingredients
  • 3 pounds 90%/10% ground beef
  • 3 tablespoons pure maple syrup
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried sage
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon all spice
  • 1/2 teaspoon caynne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 375F.
  2. Place ground beef in large bowl and gently work in syrup with hands. In small bowl, toss together onion, garlic, sage, thyme, syrup, brown sugar, paprika, allspice, cayenne, salt and pepper. Sprinkle over beef and work spices in with hands, taking care not to over handle beef (creates toughness).
  3. Line rimmed baking sheet (approx. size 13” x 18”) with foil and gently press in meat mixture to reach corner to corner, maintaining an even thickness. Place pan on center rack of oven and bake for approximately 20 minutes, or until internal temperature reaches 160F degrees with instant-read meat thermometer.
  4. Carefully remove pan and drain off any excess liquid. Let rest for 5 minutes.
  5. For wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.or wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.

Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – Good Game Day Grub!

Lower-Fat Blue Cheese Queso makes a great football game day snack served with baked chips, pretzels or veggies.Football parties, tailgating and fall season gathers require dip to draw people together. Just think of all the great gossip, high-fiving and friendly smack talk that has gone down in, what I like to call, the “Chip and Dip Zone.”

But, maybe you hesitate to enter the ZONE for fear of the cheesy dip – is it made of mystery processed “cheese,” loaded with fat upon fat, or just boringly bland?  I’ll admit, these thoughts cross my mind, especially flashbacks of tepid fake orange stadium cheese on stale round tortilla chips.  That’s why I came up with my Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – it’s bold and it’s better for you made with REAL ingredients.

Lower-Fat Blue Cheese & Fire Roasted Tomate Queso makes a great football game day snack served with baked chips, pretzels or veggies.

I think you’ll definitely widen your mind (and mouth) in appreciation for my Blue Cheese & Fire-roasted Tomato Queso. This unique cheese dip marrieds the audacious attitude blue-cheese with the smoky laid-back goodness of tomatoes roasted over flames. I’ve used my fav brand of blue cheese (Simply Artisan Reserve Blue Cheese Crumbles) and canned fire-roasted tomatoes which.  Of course, canned tomatoes are convenient and taste great in recipes, but did you know that they contain more lycopene (a free-radical destroying antioxidant) than those fresh off the vine? It’s true!

litehouse-blue-cheese-queso-snack-tray-beer-day

While this cheese dip recipe requires a whisk, it’s quite easy prepare, coming together in just 15 minutes or less– and you can keep it warmed for a party but pouring into a small slow cooker. It was first whipped up to celebrated International Beer Day with Litehouse Foods.  Using low-fat dairy products help keep this snack sensible in moderation and, if you are on a gluten-free diet, it is easy to swap out flour used in the roux with a gluten-free flour blend (I use Living Now Gluten-Free All-Purpose Baking Flour, it’s inexpensive and provides the right texture for my recipe)

Serve Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso with veggie sticks, artisan chips, or chunks of crusty bread. I’ve even reheated the leftovers and poured over cooked zoodles and topped with shrimp for an impromptu “pasta” dinner.

If you are hosting a huge football party, you might want to consider adding my Healthy Snack Stadium to your spread of snacks, appetizers and game-day grub.

Healthy Snack Stadium - TheFitFork.com

[Tweet Not yer stadium cheese dip! Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso #fitfluential #livinglitehouse”]

What football team(s) are you rooting for this season? Are you typically an at-home or stadium spectator? Please share in comments, xoxo Jennifer

Blue Cheese & Fire-roasted Tomato Queso
Cook Time
15 mins
Total Time
15 mins
 
Up your game day grub with this lightened up queso featuring the bold flavors of blue cheese and flame-kissed tomatoes. It's even a winner at dinner served over zoodles or pasta!
Course: Appetizer, Pasta
Cuisine: American, Italian
Servings: 10 servings
Ingredients
  • 2 1/2 cups reduced-fat 1% milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour can sub gluten-free all purpose blend
  • 4 ounces crumbled blue cheese
  • 1 tablespoon Itlalian herb blend
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup thinly sliced green onions, both white bulbs and green tops
  • 15 ounce can petite cut tomatoes, drained
  • Sea salt and freshly ground black pepper, to taste
  • 6 ounces shredded low fat mozzarella
Instructions
  1. In a medium saucepan over medium-low heat, warm milk (without boiling), stirring occasionally.
  2. At the same time, heat butter in a large, heavy-bottomed saucepan over medium heat until melted. Add flour to melted butter and whisk continuously, cooking until it is bubbling and has turned lightly golden brown, 3 to 4 minutes.
  3. Stream in heated milk, whisking continuously, and continue to cook over medium heat until mixture bubbles and thickens slightly. Add cheeses and whisk well until melted smooth and incorporated. Add Italian Herb Blend, dried red pepper flakes, green onions and drained tomatoes, stirring until combined.
  4. Season with salt and pepper to taste. Pour into serving bowl and garnish as desired.

6 Life-Changing Avocado Hacks + $25 Visa Gift Card Giveaway

Getting more avocados in your life is a good thing! Avocados are an excellent source of fiber and protein and pack an array of vitamins, minerals and antioxidants – they are a super star in the world of super foods and are so beneficial in the diet of a runner, stand-up paddle boarder, CrossFitter, mountain climber, yogi, gymnast, obstacle course racer or other active person. Oh, hey, I just described myself!Avocado Pineapple Smoothie

This nutrient-dense fruit regularly stars as guacamole at my house, but also makes a rich and creamy addition to salads, soups, and even baked goods. Plus, have you ever had avocado in a smoothie?  It’s soooooo good!  I’m totally loving the new Veggie Avocado Pineapple Smoothie from Smoothie King, more about that in a second – let me tell you about these Avocado Hacks that will make dealing with the sometimes fragile, fussy and fake-out ripe avocado.

Six Amazing Avocado Hacks That Will Change Your Life.

1) Avocado Dicing for Dummies – Simply cut in half crosswise, remove seed and, key point, leave the skin on! Use a paring knife to make cuts across and down, without piecing the peel. If fairly firm, the avocado will “pop” out of the skin when pushed, or if riper, use a spoon to coax the dices out. This is sooooo much less messy than peeling and then cutting.How to Score Avocado

2) Use Avocados Instead of Butter: Swap out avocados for butter in your baking at a 1:1 ratio, you’ll save lots of calories and get all of the nutritional benefits of avocado. Of course, you can also spread on your toast too – apparently that’s a thang!

3) How to Freeze Guacamole – It’s a rare day that leftover guacamole is left at the bottom of the bowl, but it can happen. More likely, there’s a big sale on avocados and something need to be done with them before over ripening – make a huge batch of guacamole and freeze it! Yes, you can do that – just smash it up with a little lemon juice and freeze in a zip-top plastic bag. When ready to use, just thaw in the fridge! And, the same concept goes for avocado slices – find out How to Freeze Avocadosfreezing guacamole in zip-top bag

4) Prevent Avocado from Oxidizing Overnight – Coating with lemon juice is a popular method, but what if you don’t want that tart-puckery taste to linger around? Simply pour a layer of milk on top of your avocado slices or guacamole and then chill (literally and figuratively)! When ready to get your guac on, simply drain of the milk and stir or mash. Or, you can also set an avocado half cut-side down on a big slice of onion and keep airtight in plastic wrap! These methods will keep your avocado looking pretty good for a day, maybe a little longer.

5) How to Ripen an Avocado in 10 Minutes: Turn a rock hard avocado into creamy, edible goodness by slicing and tossing with lemon juice and baking at 300 F degrees for 10 minutes or until just softening.

6) How to Ripen an Avocado Overnight: If you don’t need to eat your avocado ASAP, then stick it in a brown paper bag with a banana or apple and leave on the countertop. Overnight, the fruit’s ethylene gases will soften your avocado to perfection.

Veggie Blend Smoothies at Smoothie King - thefitfork.comOkay, back to the avocado in smoothies? Have you ever tried it? It sounds weird, but blended beverages are blessed with a super creamy taste. In fact, nearly everything from the produce section is good in a smoothie – when I don’t have time to make my own, I swing by Smoothie King for one of their Veggie Blends – these veggie-packed smoothies are deliciously blended to help fuel my health and wellness goals and I love the fact they are so transparent with their nutrition details, so I can pick and choose which one is going to work the best to optimize my “fuel” needs for the day.

I’m not on a calorie-restricted diet. In fact, as an athlete, I’m often looking for ways to get filled up without scarfing down junk foods. The new Veggie Avocado Pineapple Smoothie has more calories and fat content than the other Veggie Blends (Carrot Kale Dream, Berry Carrot Dream, Apple Kiwi Kale) – but offers a long-lasting, satiating boost of nutrition is what I need to power me through an intense workout without making me feel bloated and filled up with a heavy meal. A 20-oz drink has 6 grams of fiber to fill me up and is naturally hydrating, providing me the electrolytes I need for a sweat session.

In fact, all the Veggie Blends at Smoothie King are hydrating and healthful – some even have a “Make it Skinny” option.  You can check out the nutrition info on all the green smoothies and other menu choices either on the Smoothie King web site or in the store.

Win a $25 Visa Gift Card at TheFitFork.comI’m hosting a $25 Visa Gift Card giveaway so one of you readers can load up on veggie smoothies or whatever your heart desires at Smoothie King or anywhere!

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