This recipe can be increased to feed however many people.  Here it was made for one - and could not be easier to make.  It is also a very liberal recipe - you can use any seasonings, spices, or even marinades for this recipe. Super quick cooking time as well.

1 small top sirloin medallion - about 4- 5 oz

sliced cremini mushrooms - however many you want

a drizzle of Avocado oil

a drizzle of Gluten Free Worcestershire Sauce

Seasoning blend - I use this one

Slice the sirloin medallion steak into strips, and slice up the mushrooms.  Place into an 8 inch round baking pan.  Drizzle a bit of Avocado Oil, and a drizzle of Worcestershire sauce through out the meat, then sprinkle with the seasoning blend.  Toss/mix to coat well.

Preheat your air fryer to 400 degrees for 5 minutes.  Place the pan inside the Air Fryer and cook for 5 minutes, tossing ingredients half way through the cooking time.

Serve with any side vegetables.

This is a dish I have never made before.  Why?  We have never found a decent tasting gluten free flour wrap until now.  This is a very filling meal, and while absolutely scrumptious and healthy, it was a bit of a process, but so worth it!  We have a local grocery store (in Canada) that gets these wraps from Burnaby B.C., called Western Family Brand Gluten Free Wraps. Once cooked they were crispy and held together nicely.  So, it is worth your while to find a good quality tasting Gluten Free Wrap to make this recipe.  You could certainly use Corn Tortillas in this recipe, but again, find one that is good tasting in texture, that does not dry out.

1 lb. lean ground beef

1 small onion diced

1 minced garlic clove

2/3 cup diced red and green pepper mixed

1/2 cup frozen corn

2/3 cup black beans, drained and rinsed well

3 rounded Tblsp. tomato paste

2/3 cup water

1/2 tsp. garlic powder

1 tsp. cumin

1 Tblsp. chili powder, or more to taste

1/2 tsp. smoked Paprika

salt to taste

1/4-1/2 cup chopped fresh cilantro

grated cheddar cheese

On the side:

chopped lettuce, tomatoes, guacamole, salsa

Heat up a skillet on medium heat and brown the lean ground beef.  Once browned, remove to a bowl, set aside and drain any excess fat, leaving a small amount left in the pan.  Turn the heat down to low, then add the onions, garlic, and chopped peppers to the pan.  Saute until soft and fragrant, about 5 minutes.  Return the beef to the pan, and add in all the seasonings, saute a few more minutes.  Add the corn, black beans, tomato paste and water, stirring to combine.  Keep on low, and simmer stirring from time to time, cooking 10-15 minutes.

Meanwhile, place a quesadilla onto a plate and sprinkle with cheddar cheese.  Add the meat mixture to half of the quesadilla, add the chopped cilantro and then fold in half.

Heat up a non stick pan on low medium heat.  Do not add any oil to the pan.  Once heated place the folded quesadilla into the pan and cook about 2-3 minutes, then turn over with a large flipper and cook 2-3 more minutes on the other side.  Plate and serve with lettuce, tomato, salsa, guacamole and an extra sprinkling of cheddar cheese.

We added all the accompaniments on top of the quesadilla to get a flavorful bite of everything in one go.

 

Each night I ask...what to cook tonight??  We had tacos the night before, with this recipe here.  There was about 1 cups worth of taco meat sauce left in the fridge.  With the high costs of groceries, well truthfully inflation overall everywhere, I refuse to throw away good food.  With a few pantry/fridge staples this recipe came together easily enough and was mighty tasty.

Quite often I will cook enough for 4 (there are 2 of us in our household now) and have the leftovers the next night.  This recipe here, worked perfectly for 2.

By the way, with the black beans, I froze the remainder in the canned sauced/water they came in, in an airtight container to use another day.  This made a great dinner, but would be lovely for lunch too and came together in about 30 minutes.

1/4 stalk celery, with leaves finely diced

good handful of fresh cilantro minced with the stems

2/3 cup black beans, rinsed well, separate in half in a bowl and mash one half of beans with a fork

398 can diced tomatoes drained, but reserve liquid

1 cup leftover taco meat sauce

1/4 cup frozen organic corn

1 tsp. chili powder, salt and pepper to taste

grated cheddar cheese

slices of avocado

corn chips

To a sauce pan, add the drained tomatoes with 1/3 cup of juice, celery, corn, cilantro, chili powder, and salt and pepper. Bring to a lite simmer, with lid on and simmer 15 minutes.

Add the beans and meat sauce plus 2-3 Tablespoons of reserved tomato liquid.  Mix well and simmer on low for another 5-10 minutes.

Serve with a topping of grated cheddar cheese, and avocado and corn chips on the side.

 

I found this recipe from Cooking On the Ranch...please check out the blog for this yummy original recipe.  It sounded so good I had to try with a few of my own ideas.  I can never leave a recipe alone lol, and made a few changes, I must say the results were yummy and leftovers the next day were delicious.  Thank you Lee Ann, of Cooking On the Ranch for your delicious inspiration.

1-2 tsp. Avocado Oil (to lightly oil a 9x13 in. casserole dish or pan

1 lb. lean ground beef

1 large shallot, diced

2 minced garlic cloves

1/4 cup diced green pepper (I prefer to peel mine, but this is optional)

1 28 oz. can diced tomatoes, drained, and reserve liquid

14 oz. can black beans, rinsed and drained well

2/3 cup frozen corn

Season blend:

1 1/2 Tblsp. chili powder, 1/2 tsp. smoked paprika, 1 tsp. cumin, 1 tsp. garlic powder

1 cup yogurt

1/4 cup chopped cilantro including the stems

1/2 cup of grated cheddar cheese (use smallest grate on the box grater)

12 corn tortillas

grated cheddar cheese

salsa

Add seasonings to a small bowl, mix to combine and set aside.

To another bowl, add the yogurt, grated cheddar cheese and chopped cilantro.  Mix well and place in fridge until needed.

Heat up a dutch oven or 3 quart frying pan.  On low medium heat, add in the ground beef to brown breaking up with a spoon.  Once it starts to brown add in the green pepper, shallot, minced garlic, and season blend, continue to saute about another 5 minutes.  Season with salt to taste.

Pour in the tomatoes and 1/2 cup of reserved juice, the black beans, and corn.  Turn the heat to minimum and continue to saute another 15 minutes.

Preheat the oven to 350 degrees.

Remove from heat, and ladle in a cups worth of meat/sauce to a 9 by 13 casserole pan that has been lightly oiled with Avocado oil.  Place down 6 corn tortillas, it is ok if they slightly overlap and come up the sides a bit.  Add a layer of meat sauce to the tortillas and then evenly spread on the yogurt mixture.

Add another layer of tortillas, meat sauce and then cover with grated cheddar cheese and dollops of salsa.  (I actually made an error and covered the dish in another layer of tortillas and then added a good layer of cheddar cheese and dollops of salsa hoping it would work.  It was great!)

Cover the dish with aluminum foil and bake 25-30 minutes.  Allow to rest 5-10 minutes and serve with extra salsa and extra chopped cilantro.

 

Lately, we have been having different kinds of rice bowls, stir fry's, and different curry dishes.  It adds some variety to dinners, as well as being a great way to use up any extras that might be in the fridge.  This dish would also be lovely with red pepper strips, and bean sprouts.  Any number of different veggies can work well here.

1/2 lb. beef stir fry strips

2 Tblsp. Avocado oil

1/2 cup broccoli stalks cut into 2 inch matchstick size

1 1/2 cups broccoli florets, cut small

3 cremini mushrooms, sliced

1 large shallot, diced

1 Tblsp. minced ginger

fresh cracked pepper

sliced green onions to garnish

 

Marinade for beef strips:

3 garlic cloves, sliced

3-4 Tblsp. soy sauce

1 1/2 Tblsp. white vinegar or rice wine vinegar

1 Tblsp. water

5 drops toasted sesame seed oil

juice of 1 tangerine

 

Ginger Tangerine Sauce:

juice of 1 tangerine

1 1/2 cups beef stock

3 Tblsp. soy sauce

2 Tblsp. ketchup

2 Tblsp. corn starch

 

Mix together the marinade ingredients and add the beef strips to the marinade, tossing well to coat.  Marinate in a lidded container 4-6 hours in the refrigerator.   Heat up a dutch oven,  or braisier pan on medium heat.  Using a slotted spoon to drain the beef from the marinade add to the heated pan discarding the marinade.  Saute about 3 min. then transfer to a bowl and set aside.

If necessary add a splash of Avocado oil to the pan and saute the shallot, mushrooms and ginger until fragrant, and the mushrooms are lightly golden.  Add the broccoli and stalks to the pan, sauteing 3 min.  Add a splash of water and cover turning the heat to a low simmer, 2 minutes then remove the lid and cook until the broccoli is tender.

Mix up the ingredients for the Ginger Tangerine Sauce and set aside.

Add the beef to the pan, and pour in the Ginger Tangerine sauce, stirring/mixing until thickened.

Check for seasonings, pepper and soy sauce adding more if necessary.  Serve over basmati rice and garnish with a sprinkling of green onions.

 

Ohhhh do we ever love a good meat loaf in this household.  There are a number of different meatloaf recipes on this blog, this one today was a simple version which I will recap here plus the method for cooking in the Air Fryer.  What I was most impressed about with this meal was the meat loaf was slightly crispy on the outside, but super juicy tender on the inside.  Plus cooking time was only 35 minutes!

 

Sauce for Meatloaf:

1/4 cup Ketchup

2 tsp. Dijon Mustard

1 Tblsp. Mayonnaise

Mix sauce ingredients in a bowl and set aside.

Meatloaf:

1 lb. extra lean ground beef

1/4-1/2 cup gluten free bread crumbs

1/4 cup diced onion

2 Tblsp. minced fresh Italian Flat Leaf Parsley

1 Tblsp. minced fresh Sage

salt and pepper

1 large egg

a big handful of Parmesan cheese

2 1/2 Tbsp. Sauce

Mix above ingredients together in a bowl forming into a loaf shape then transfer into a small tin foil container or loaf pan that will fit your air fryer.  Pour the remaining sauce on top of the meatloaf and spread over evenly.

Preheat the Air Fryer at 370 degrees for 5 minutes.  Cook the meatloaf at 370 for 30 minutes, (check internal temp for 160 degrees) then leave the basket open and inch or so to let rest for 5 minutes.  Serve with any other side dishes.

(ooops very fuzzy picture....but wow so tasty!)

 

 

 

 

Another quick and easy dinner that came together in one pot - love the convenience and yet you can still serve a healthy hearty meal.

1 lb. Extra lean ground beef

3/4 cup well rinsed and drained Basmati rice

1/2 a large onion roughly chopped

1 large garlic clove, minced

2/3 cup roughly chopped and peeled red pepper

2 handfuls fresh baby spinach

1/2 a zucchini cut into 3/4 inch thick pieces

1  14 oz can diced tomatoes

2 cups beef stock

1-2 Tblsp. Madras curry powder - based on your heat level

2 big Tblsp. organic Greek yogurt

salt to taste

Heat up a dutch oven or large pot on low medium heat.  Add the ground beef and cook to brown.  Once browned remove the ground beef from the pan to another bowl and set aside.  Add in the onion, red pepper, garlic and zucchini to the pan - saute about 5 minutes.

Add in the curry powder and salt and continue to saute for another 2 minutes.  Add the fresh spinach, diced tomatoes with juice, and beef stock - mix well to incorporate.

Bring to a simmer and add in the rice stirring well.  Lid on and simmer on minimum/low for 20 min.

Check for seasonings, remove from the heat and add in the yogurt giving a good stir and serve while hot.  Leftovers for tomorrow yayyyy!

Wow was this ever a walk down memory lane.  Years ago...too many to count, we had a drive-in restaurant.  You would literally pull into a spot under their covered roof, then your server would roller blade over to your window and take your order.  Yes on actual roller blades!  Now, while this was technically a "burger" joint they were also famous for their root beer.  So you would place your order and happily await the oh so delicious mug of root beer.  Plus a secret: for a short time (not sure how long) they had the most delicious beef tacos I have ever tasted. And do you know what else I realized?  They actually cooked the food.  I don't mean pre-cooked and reheated.  It was actually cooked on site....so this was the real deal.  Back then this was considered fast food.  But it really wasn't.  We had to wait.  And I do mean wait.  I have tried many a time to replicate this recipe...but it is just not the same... sigh.  That said, this recipe is pretty darn close and still pretty dang tasty if I do say so myself.

Yup, while those days are long gone...and with the current times we are now in.... we need all the happy memories we can get 🙂

1 l.b extra lean ground beef

1  156 ml can of tomato paste plus 1 -2 cans of water

1/2 a large onion - finely diced

3 minced garlic cloves

2 rounded Tblsp. chili powder - or to taste

1 Tblsp. ground garlic powder

1 heaping tsp. Cumin

1/2  tsp. smoked Paprika

salt and pepper to taste

Additions:  diced tomatoes, diced romaine lettuce, salsa, guacamole, grated sharp cheddar cheese, chopped green onion

Heat up a medium sized saute pan on low/medium heat.  Add the ground beef, and break up with a wooden spoon.  Cook until all the pink is gone, then add in the onions, garlic and spices stirring well.  Continue to cook a good 6-8 minutes or until the onion is cooked through.  Add in the tomato paste and 1 can of water.  Bring to a low simmer and cook, stirring from time to time and adjust the amount of water and seasonings to taste.  Simmer another 20-30 min.

Serve in a heated corn taco shell with all the toppings - and if out of taco shells, nacho chips work great!