Meatballs in Vegetable Tomato Sauce
Ground beef, garlic and onion powder, red pepper flakes, kosher salt, black pepper, dried basil, Italian seasonings, one egg, squirt of ketchup
Form 2oz balls, sauté in non stick pan until brown on all sides, drain grease.
Sautéed in EVOO green pepper, bag of frozen pepper/onion medley, two cloves garlic, spinach chopped fine, cilantro chopped fine. Add cans of organic diced (or stewed) tomatoes. Add S&P, garlic power, and Italian seasoning to taste. Let simmer for an hour if time allows. Add a bag of frozen Italian vegetables at the end and serve!
Bone-In Ribeye Steak seasoned with steak seasoning, salt and pepper. Grilled for about 5 minutes each side. Served with vegetables and green salad.
(Local 100% grass fed wagyu-angus beef – Amazing!)
Grilled Flank Steak – Grass fed beef flank steak marinated in a splash of aminos, splash of apple cider vinegar, white pepper, black pepper, Kosher salt, powdered garlic salt, olive oil. Marinate in the fridge all day or overnight.
Meatballs – 1lb ground beef, 1 egg, ketchup, S&P, Italian seasoning, basil, onion & garlic powder. Form balls, sauté in skillet until browned on all sides (40 min).
Served with baby spinach salad, sautéed diced organic tomatoes, and mixed veggies sautéed in butter.
Slow Cooker Beef Shoulder Roast – Sear beef roast in pan. Put in slow cooker covered 2/3 with water. Add S&P, onion powder, and steak seasoning. Beef roast was frozen and cooked on low in slow cooker for 12 hours. Served with mixed greens, carrots and cauliflower.