Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

Posted on November 14, 2016 by Jennifer FIsher

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & La Moderna but all my opinions are my own. #pmedia #MyExceptionalPasta #GoldenHarvest http://my-disclosur.es/OBsstV

Noodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!

My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.

The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!

The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.

La Moderna comes in many familiar past shapes including spaghetti, elbow, rigate and rotini and you can find them at your local Walmart, that’s where I shop for mine. Check out the product locator before you head out shopping! Also, learn more about the brand and stay up to date on their latest products and promotions by following their social media – La Moderna Facebook, La Moderna Twitter, La Moderna Instagram, and La Moderna Pinterest

Healthy Comfort! Beefy Butternut-Carrot-Coconut Cream Noodle Bowls @LaModernamx #MyExceptionalPasta #GoldenHarvest #Ad

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What is your favorite pasta shape? What is your favorite sauce or toppings? Do you use pasta to “carb-load” ? Please share in the comment below – XOXO, Jennifer

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Beef up your noodle bowl with protein rich pasta and a rich, creamy but healthy dairy-free sauce made from butternut, coconut, carrots and turmeric.

Course: Main Dish

Cuisine: American, Italian

Servings: 4 servings

Ingredients

For marinade & steak:

1/2 cup blackstrap molasses
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons ground black pepper
2 tablespoons minced garlic
2 teaspoons dried thyme
2 teaspoons fresh grated ginger
2 teaspoons dried red pepper flakes
1 1/2 pounds top sirloin steak

For Pasta & Sauce:

1 1/2 cups cubed butternut squash
3/4 cups chopped carrots
1/2 cup water
2 tablespoons coconut oil
1 ounce unsweetened coconut butter (aka coconut mana)
1/2 medium sweet yellow onion
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
1 teaspoon ground white pepper
2 teaspoons ground turmeric
1 teaspoon sea salt
2 to 2 1/2 cups unsweetened coconut milk (the kind on dairy shelf next to almond and soy milk)
4 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
2 tablespoons unsweetened shredded coconut
10 ounces uncooked spaghetti I used La Moderna Golden Harvest

Instructions

Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally. Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside. In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges. Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric. Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside. Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits + #StubbsInsider Giveaway

Posted on November 8, 2016 by Jennifer FIsher

This post and giveaway was sponsored by Stubb’s Legendary Bar-B-Q , however all opinions, comments and enthusiasm are my own.

This holiday season, I’ve made a vow to make all my meals with love, happiness and smiles. Not just the big celebration dinners, but also the crazy night meals when we’ve been out all day running errands, visiting with family or volunteering with our favorite charity (Brown Santa). Some times on these chaotic nights, I get grumbly about making supper, but shortcuts with Stubb’s Legendary Bar-B-Q products keep me grinning even after sitting in shopping mall traffic or spending hours trying to figure out which bulb in a string of lights has burned out.

For this slow cooker recipe, I’ve used Stubb’s Smokehouse Bourbon Cookin’ Sauce. This convienient product (which is gluten free) works in both the skillet and slow cooker. It contains a flavorful sauce pouch made with bourbon, garlic and rosemary along with a spice packet that can be used to prep the meat.

One little hint extra step I have for this quick and easy recipe is to brown the stew meat before putting in the crock pot. While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience.

Don’t just think of Stubb’s ONLY as a way to fix traditional Texas BBQ. They have so many delicious Bar-B-Q sauces, marinades, rubs and Cookin’ Sauces that offer bold flavors to spur on your creativity in the kitchen this holiday season.

Of course, I love to create my own new holiday recipes as well as revisit family food traditions, but why recreate the wheel on every single side dish for Thanksgiving, Christmas and other winter family gatherings when Stubb’s has complied a delicious collection of recipes for the season?!

Yes-sir-ee, the Stubb’s Roasted Brussels Sprouts will be a delicious compliment to my Slow Cooker Cranberry-Orange Beef Stew with Rosemary Garlic Grits. You need to try these, so amazing!

To help you get cooking with down-home but daring style, I’m hosting a giveaway for one reader to win a Stubb’s Prize Pack that includes a spatula, T-shirt, Stubb’s hat and coupons for free Stubb’s products (yeehaw)! Just enter via the Rafflecopter app below:

a Rafflecopter giveaway

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

Warm up with this tasty beef stew that is slightly spicy, sweet and tangy -- it makes a hearty meal topped on grits but you can also pair with pasta, potatoes, and whole grains.

Course: Main Dish

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

1 tablespoon olive oil
1 1/2 to 2 pounds beef stew meat
1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet*
1 large sweet yellow onion, coarsely chopped
1 16-ounce can whole berry cranberry sauce
1 large orange, peeled, segmented and cut in pieces or usee 3 smaller "halo" or "cutie" tangerines
1 ounce bourbon whiskey
1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet Sauce Pouch*
1 cup fresh cranberries
garnish Fresh Parsley and Orange Zest

For Grits:

1 cup instant grits
4 cups water
1/2 cup finely grated Romano cheese
1 teaspoon ground sage
1 teaspoon salt

Instructions

for stew

Sprinkle stew meat with spice packet from Stubb’s Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).
Heat large, heavy-duty skillet to medium-high heat and brown stew meat in single layer. Don’t overcrowd, work in batches if necessary, draining cooking liquid between.
Add browned stew meat to 6-quart slow cooker along with chopped onion, cranberry sauce, orange segments, orange zest, bourbon and Stubb’s Slow Cooker Sauce. Stir to combine.
Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender. If desired, add 1 cup fresh cranberries to last 1 hour of simmering.
*** If you can’t find Stubb’s Cookin’ Smokehouse Bourbon Flavor, the use this substitute. To season stew meat before browning, sprinkle with mixture of 1 teaspoon salt, 1 teaspoon ground pepper and ½ teaspoon red pepper flakes. For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.

for grits

Add water to saucepan and bring to boil over medium-high heat. Slowly stir in grits, sage and salt and then reduce to medium-low for simmer.
Simmer for about 7 minutes stirring frequently. When thickened, stir in cheese until incorporated. Remove from heat.
To serve, place a mound of grits on a plate and use a slotted spoon to remove beef, onions and fruit from slow cooker. Top with optional garnishes of grated orange zest and chopped parsley.

Slow Cooker Beef Meatballs with Sriracha Lime Sauce

Posted on October 24, 2016 by Jennifer FIsher

Disclaimer: I was provided compensation for the development of this recipe and my time at #FreshSummit, however this blog post, my opinions and enthusiasm are provided complementary!

I was in Orlando earlier in the month for Fresh Summit 2016, a massive trade show that brings together produce industry peeps from around the world to showcase innovation, provide inspiration and track trends. With more than 1,100 exhibitors on the expo floor, there were fruits, veggies, nuts, and fresh packaged foods at every turn. But, were there meatballs? Why, yes, there were!

That’s right; I was cooking up a storm again for Litehouse Foods in their beautiful, backyard inspired booth. With football playing on the big screen, a spread of apple cider and snacks, and good eats coming from the kitchen (including my Sriracha Lime Meatballs), this was the ultimate homey hangout.

Hopefully in your house, the crowd gathering for these (Slow Cooker) Beef Meatballs with Sriracha Lime Sauce will not be smaller than at the packed expo. Although, there WILL be a crowd (just sayin’) becase this super simple, slow cooker recipe is a real weekend AND weeknight winner. Just toss in a short list of ingredients into a Crock Pot, pour over a bottle of their new Srirarcha Lime Dressing and walk away. In a couple hours, you’ve got the ultimate football party appetizer to skewer up on toothpicks or a fusion-inspired, “take-out” take off dinner that you can serve with the slow cooker sauce over rice. My kids loved it!

The Sriracha Lime Dressing is a new “sweet heat” product from Litehouse Foods that you can find in the fridge shelves of your produce department – they also make a Mango Habanero version. What I love about these two dressings is that they are super flavorful without being off the charts hot, only have 20 calories per serving, and are made with fresh ingredients that you’ve heard of – no weird chemicals or preservatives. You can also try this dressing as a glaze on chicken, dip for your spring rolls, or drizzle for your salads and wraps.

*I’ve also provided alternate instructions for the sauce in case you can’t find this dressing.

Serve meatballs over rice for supper or on a little bed of rainbow slaw for a healthy, balanced appetizer!

(Slow Cooker) Sriracha Lime Beef Meatballs turning mundane Monday into a sweet-heat celebration @litehousefoods @beeflovingtexas

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What are you cooking in your slow cooker these days? Can you take the heat or do you like things milder? Big plans, races, events for fall — I’m doing a Spartan Beast this weekend! Please share in the comments below – XOXO, Jennifer

(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.

Course: Appetizer, Main Dish

Cuisine: Asian, Southern

Servings: 6 servings dinner

Ingredients

1 26- oz package frozen “homestyle” mini meatballs (1/2-ounce each)
1/2 cup finely diced yellow bell pepper
1 large seeded, finely diced jalapeno pepper
1 tablespoon minced garlic
1/2 cup chopped red onion
1/3 cup soy sauce
1 12-oz bottle Litehouse Foods Sriracha Lime Dressing* *dressing swap instructions in last recipe step

Instructions

Place frozen meatballs in 4-qt slow cooker. Add bell pepper, jalapeno, garlic, red onion, soy sauce and Sriracha Lime Dressing and mix to coat.
Place lid on slow cooker and cook on high for 2 to 4 hours., stirring at halfway point. Serve on a toothpick as an appetizer. Or, serve with rice or noodles along with sauce in slow cooker for a meal.
*If you can’t find the dressing, swap for this mixture whisked together in a bow: 3/4 cup water, 1/4 cup lime juice, ¼ cup rice vinegar, 2 tablespoons Sriracha sauce, 2 tablespoons ketchup, 2 tablespoons sugar, 2 teaspoons corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped cilantro.

{Slow Cooker} Steak & Squash Harvest Stew

Posted on October 13, 2016 by Jennifer FIsher

I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed. Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.

You absolutely must pin this photo below if you like healthy, hearty and helpful!

I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings.

The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.

I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!

So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze. It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!

Warm up your weekend with Chipotle Steak & Squash Harvest Stew #beeflovingtexas #fitfluential

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So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer

{Slow Cooker} Steak & Squash Harvest Stew

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

2 tablespoons avocado oil or, other high smoke-point oil
1 tablespoon chipotle chili powder or sub your favorite blend
1 pound lean beef stew meat cut in bite-size cubes huck, round, eye, rump roasts, etc)
1 medium assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
8 ounces (16-oz) package frozen butternut squash cubes, thawed or fresh
8 ounces acorn squash cubed
1 15-oz can kidney beans, drained and rinsed
1 15-oz fire-roasted diced tomatoes with juice
8 ounces canned pumpkin puree about half a can
1 15-oz fire-roasted crushed tomatoes with juice
1 15-oz can beef broth
2 tablespoons real maple syrup
1/2 to 1 teaspoon dried red pepper flakes
1 teaspoon salt

Instructions

In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
Serve with desired toppings such as sour cream, cheese and green onions

No-Fail 15-min Beef & Veggie Fried Rice – So Simple a Kid Could Cook it and Did

Posted on September 8, 2016 by Jennifer FIsher

I have a proposition! I’ll share my 15-minute Beef & Veggie Fried Rice recipe and with all the time you save on dinner, you’ll spend the 1 minute it takes to vote for me in the Eggland’s Best “America’s Best Recipe Contest”! My regional-inspired recipe is for Texas Egg and Steak Hash with Chipotle Street Corn Relish (copied the photo below so you know exactly what to vote for) — thank you, thank you!

Now, onto the 15-minute Beef & Veggie Fried Rice recipe (originally developed for Beeflovingtexans,com) — it’s a win on so many levels. Not only is it a lightening speed dinner solution, it can be kept simple enough that an older kid can make it. Honestly, realizing that my teenage boys were completely capable of cooking dinner every once in a while was a light bulb moment for me. What a relief to know I can call ahead and get them to start dinner on those crazy days when I’m stuck in traffic, sitting at another kid’s sports game or even trying to finish up my own workout.

One of the tricks to cooking the recipe so quickly is super-thinly cut sirloin steak — a method that also stretches my food budget as it makes the meat look like, well, a larger quantity than it actually is! So, just firm up your steak in the freezer for 10 to 30 minutes or before getting after it with a super sharp knife across the grain in razor-thin slices (like 1/8″ or less if you can). When the meat is this thin, it literally takes 3 minutes or less to cook with the stir-fry method — toss in the hot, hot skillet and stir around constantly and quickly just long enough to take the “red” of. Beef should still look pink when you take it off the skillet as it will continue to cook a tiny bit, trust me, it will always be juicy and tender this way! Do NOT leave it in the skillet or wok as you continue to cook the veggies, that will just cause a lot of undesirable toughness.

Another WIN is my recipe also includes a scramble of eggs, an assortment chopped vegetables selected by the young chef (a good trick to get kids to eat more veggies), a simple sauce and pre-prepared rice. Of course, you can cook your rice the old-fashioned way, but in a hurry and with the kids, I either keep those rice pouches from the frozen aisle on hand or meal prep my own and package into portions.

Love to use crunchy nuts for the top, NOW Foods has a great selection of organic options — cashews may be my favorite!

William, the 16-year old chef who picked out all the yummy veggies for this recipe and cooked them up for his mama!

So, no need to call for Chinese take-out to solve dinner – make your own healthier version in less time than it would take the delivery guy to show up. What’s even better than this? Getting the kids in the kitchen while you kick your feet up!

Looking for a more exotic fried rice recipe? Try my Coconut Macadamia Nut Fried Rice, it is soooooo swoon-worthy!

15min Beef & Veggie Fried Rice so easy a kid could make, and did! #fitfluential

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So, do you get your kids in the kitchen to cook? What’s in their repertoire? If you could only have 3 veggies (or fruits) in a stir fry – gasp – what would they be? Please share in the comments below – XOXO , Jennifer

15-minute Beef & Veggie Fried Rice Recipe

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Get a vibrant and very healthy fried rice dinner on the table in less time that it would take to wait on delivery -- faster, fitter, fresher and easy enough for older kids to prepare!

Course: Main Dish

Cuisine: Asian

Servings: 4 servings

Ingredients

12 ounce top sirloin steak, set in freezer for 10 minutes
4 teaspoons olive oil, divided
4 large eggs
2 teaspoons minuced garlic
1 teaspoon grated ginger
10 ounce bag frozen steam-in-bag whole grain brown rice or previously prepared rice
6 cups assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
1/4 cup low-sodium soy sauce
1 teaspoon Sriracha sauce

Instructions

Bring large skillet to high medium-heat. Add olive oil and add cut sirloin and cook, stirring constantly, for 2 to 4 minutes or until no longer red but pink n the middle with edges browning. Remove from heat immediately and drain on paper towels.
Spray same skillet (now empty) with cooking spray. Add eggs, garlic and ginger and cook, stirring vigorously, until scrambled. Scoop out of skillet to rest next to beef.
Place bag of rice in microwave and cook on high for 4 minutes. Or, used 10 ounces of previously prepared rice. Remove and set aside.
Add remaining olive oil to same skillet (now empty again) and stir fry vegetables on medium-high for 3 to 5 minutes or until crisp tender. Exact time will depend on size and type of chopped vegetables.
Reduce heat to medium-low and add cooked rice, cooked beef and cooked eggs back to skillet with vegetables. Stir to combine.
Quickly mix together soy sauce and Sriracha. Evenly drizzle over top of mixture and stir well to combine, continue to cook and stir for 1 to 2 minutes until heated through.

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Category Archives: Beef

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits + #StubbsInsider Giveaway

Slow Cooker Beef Meatballs with Sriracha Lime Sauce

{Slow Cooker} Steak & Squash Harvest Stew

No-Fail 15-min Beef & Veggie Fried Rice – So Simple a Kid Could Cook it and Did