BetterMealRecipes

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Ingredients

1 lb Ground Beef, 80% or 85% lean

1 Tablespoon Butter

1 Onion, Small, 1/2 diced, 1/2 minced

1 Bell Pepper, Green, diced

1 Cup Beef Broth

2 Tablespoons Ketchup

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper, fresh ground

1 Tablespoon Corn Starch

8 oz. Cheddar Cheese, or Mozzarella

6 Buns, brioche hamburger

Instructions

Heat a large skillet over medium high heat.

Add the ground beef and brown until a deep brown crust appears before breaking the beef apart.

1 lb Ground Beef

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

1 Tablespoon Butter, 1 Onion, 1 Bell Pepper

Remove any excess grease. Add the beef back into the pan.

In a small measuring cup mix the beef broth and cornstarch together.

1 Tablespoon Corn Starch, 1 Cup Beef Broth

Add the ketchup, Worcestershire sauce, salt, black pepper, and whisk then pour the beef broth/cornstarch mixture into the pan.

2 Tablespoons Ketchup, 1 Tablespoon Worcestershire Sauce, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper

Cook until the mixture is mostly soaked up so it’s not as watery, about 3-5 minutes.

Turn off the heat, add in the cheese.

8 oz. Cheddar Cheese

In a pan, heat a little more butter over medium high heat and toast the buns then remove to a plate. Serve meat on toasted brioche buns.

6 Buns

Notes

this Philly cheesesteak sloppy joe meat can be frozen for 6 months

Ingredients:

• 1 large cucumber, sliced into 1/4-inch rounds
• 1 ripe avocado, peeled, pitted, and diced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, halved for garnish

Instructions:

1. Prepare the Cucumber:
   • Slice the cucumber into 1/4-inch rounds and arrange them on a serving platter.
2. Prepare the Avocado Mixture:
   • In a small bowl, combine the diced avocado, chopped basil, lemon juice, and olive oil.
   • Season with salt and pepper to taste.
   • Mix gently to combine, ensuring the avocado remains chunky.
3. Assemble the Bites:
   • Place a spoonful of the avocado mixture onto each cucumber slice.
   • Optionally, top each bite with a halved cherry tomato for added color and flavor.
4. Serve:
   • Serve immediately or refrigerate for up to an hour before serving to keep the cucumber crisp.

Nutritional Information (per serving, assuming 20 bites):

• Calories: 25 kcal
• Carbohydrates: 2g
• Protein: 0.5g
• Fat: 2g
• Fiber: 1g
• Sugar: 0.5g

Ingredients:

• For the Batter:
  • 1 cup all-purpose flour
  • 2 tablespoons rice flour
  • 1 tablespoon yogurt
  • 1/2 teaspoon baking powder
  • 1/2 cup water (adjust as needed)
  • 1 tablespoon ghee (clarified butter), melted
• For the Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon saffron strands (optional)
  • 1 teaspoon lemon juice
• For the Apples:
  • 2 large apples, peeled, cored, and sliced into rings
• For Frying:
  • Ghee or vegetable oil
• For Garnish:
  • Chopped pistachios or almonds
  • Silver leaf (optional)

Instructions:

1. Prepare the Batter:
   • In a bowl, mix all-purpose flour, rice flour, yogurt, and baking powder.
   • Add water gradually to make a thick, smooth batter. Ensure there are no lumps.
   • Add melted ghee to the batter and mix well. Set aside for 15-20 minutes.
2. Prepare the Syrup:
   • In a saucepan, combine sugar and water. Cook on medium heat until the sugar dissolves completely.
   • Add cardamom powder, saffron strands (if using), and lemon juice. Let the syrup simmer until it reaches a one-string consistency.
   • Keep the syrup warm.
3. Prepare the Apples:
   • Heat ghee or oil in a deep frying pan over medium heat.
   • Dip each apple ring into the batter, ensuring it is evenly coated.
   • Carefully slide the batter-coated apple rings into the hot oil. Fry until they are golden and crisp.
   • Remove the jalebis from the oil and drain on paper towels.
4. Soak in Syrup:
   • Immediately dip the fried apple jalebis into the warm sugar syrup.
   • Let them soak for a minute, then transfer them to a serving plate.
5. Garnish:
   • Garnish with chopped pistachios or almonds and silver leaf if desired.
   • Serve warm.

Nutrition Information (per serving):

• Calories: 200
• Total Fat: 10g
  • Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 20mg
• Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 20g
• Protein: 2g

Notes:

• Adjust the consistency of the batter by adding more water if it’s too thick.
• Ensure the oil is not too hot to avoid burning the jalebis.
• Serve the apple jalebis fresh for the best taste and texture.

Enjoy your delicious and crispy Apple Jalebis!

Ingredients:

1 lb ground beef

4 bell peppers, sliced

1 onion, chopped

2 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 cup cooked rice

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add ground beef to the skillet, cook until browned. Drain excess fat.

Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.

In a large baking dish, layer half of the sliced bell peppers at the bottom.

Pour the beef mixture over the bell peppers, spreading it evenly.

Top with the remaining bell peppers.

Sprinkle shredded cheddar and mozzarella cheeses over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

Ingredients:

For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

Zest of 1 orange

Zest of 1 lemon

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

1/2 cup buttermilk, at room temperature

For the Berry Citrus Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

Zest of 1 orange

Zest of 1 lemon

For Garnish:

Fresh berries (such as strawberries, raspberries, blueberries)

Orange slices

Lemon slices

Fresh mint leaves

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.

In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and citrus zests.

Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, lemon juice, and buttermilk, and mix until smooth and well combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the Berry Citrus Glaze:

In a small bowl, whisk together the powdered sugar, orange juice, lemon juice, and citrus zests until smooth.

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.

While the cake is still warm, poke holes in the top using a toothpick or skewer. Drizzle the glaze over the warm cake, allowing it to soak in.

Let the cake cool completely before garnishing with fresh berries, orange slices, lemon slices, and mint leaves.

Slice and serve this vibrant and flavorful Berry Citrus Burst Cake as a delightful treat for any occasion!

Enjoy the burst of citrus and berry flavors in every bite of this delightful cake!

Yield:

This recipe makes one Berry Citrus Burst Cake, serving about 8-10 slices.

Ingredients

• For the Curry:
  • 1 lb (450g) shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tomatoes, finely chopped
  • 1 can (14 oz) coconut milk
  • 1 cup water or seafood stock
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• For the Spice Paste:
  • 1 tbsp vegetable oil
  • 1 small onion, roughly chopped
  • 2 cloves garlic
  • 1-inch piece of fresh ginger
  • 2-3 green chilies (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder

Instructions

1. Prepare the Spice Paste:
   • In a blender, combine the chopped onion, garlic, ginger, green chilies, cumin, coriander, and turmeric. Blend to form a smooth paste.
2. Cook the Curry:
   • Heat 2 tbsp of vegetable oil in a large pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
   • Add the minced garlic and grated ginger. Cook for another 2 minutes.
   • Stir in the spice paste and cook for about 5 minutes, stirring frequently to avoid sticking.
   • Add the chopped tomatoes and cook until they break down and form a thick sauce, about 10 minutes.
   • Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 2 more minutes.
3. Simmer the Curry:
   • Pour in the coconut milk and water or seafood stock. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
   • Add the shrimp to the pan and cook until they are pink and opaque, about 5-7 minutes.
   • Season with salt and pepper to taste.
4. Serve:
   • Garnish the shrimp curry with fresh cilantro.
   • Serve hot with steamed rice or naan bread.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 14g
• Fat: 21g
• Fiber: 3g
• Sugar: 6g
• Sodium: 550mg

Welcome to our food blog, where we dive into the world of nutrition and healthy eating! Today, we’re excited to share with you the top 10 healthy vegetables you should incorporate into your diet to boost your health and well-being. These superfoods are not only delicious but also packed with essential nutrients that your body needs. Let’s explore each one in detail and discover how they can contribute to a healthier you.

1. Spinach

Spinach is a versatile and nutrient-dense leafy green that should be a staple in your diet. It’s loaded with vitamins A, C, and K, as well as iron and calcium. These nutrients are crucial for maintaining healthy skin, boosting immunity, and supporting bone health. Spinach is also rich in antioxidants that help fight free radicals, reducing the risk of chronic diseases. Whether you enjoy it in salads, smoothies, or sautéed as a side dish, spinach is a fantastic addition to any meal.

Keywords: healthy vegetables, spinach benefits, nutrient-dense leafy greens

2. Broccoli

Broccoli is renowned for its cancer-fighting properties and is a powerhouse of vitamins C and K, fiber, and antioxidants. These nutrients work together to support immune function, improve digestion, and promote healthy skin. The high fiber content in broccoli also helps regulate blood sugar levels and supports a healthy gut. Roasted, steamed, or added to soups, broccoli is a versatile vegetable that can enhance any dish.

Keywords: broccoli health benefits, cancer-fighting vegetables, high fiber vegetables

3. Carrots

Carrots are a popular vegetable known for their high beta-carotene content, which the body converts to vitamin A. This vitamin is essential for maintaining good vision, boosting the immune system, and promoting healthy skin. Carrots are also rich in antioxidants and fiber, making them excellent for overall health. Enjoy them raw as a snack, or add them to salads, soups, or stews for a nutritious boost.

Keywords: carrot health benefits, beta-carotene vegetables, vitamin A-rich foods

4. Kale

Kale is another nutrient powerhouse that provides vitamins A, C, and K, calcium, and antioxidants. It’s a great source of fiber and has anti-inflammatory properties. Incorporating kale into your diet can help lower cholesterol levels, support heart health, and promote healthy digestion. Whether you add it to smoothies, salads, or bake it into crispy chips, kale is a delicious and healthy choice.

Keywords: kale benefits, nutrient-rich vegetables, anti-inflammatory foods

5. Sweet Potatoes

Sweet potatoes are a nutritious root vegetable high in fiber, vitamins A and C, and potassium. They are known for their anti-inflammatory properties and can help regulate blood sugar levels. Sweet potatoes are versatile and can be roasted, mashed, or baked into healthy fries. Their natural sweetness makes them a favorite among both adults and children.

Keywords: sweet potato benefits, anti-inflammatory vegetables, high fiber root vegetables

6. Bell Peppers

Bell peppers are rich in vitamins A and C, making them excellent for boosting immunity and supporting skin health. They also contain antioxidants that help reduce inflammation and protect against chronic diseases. Bell peppers are low in calories and can be enjoyed raw, roasted, or added to various dishes for a burst of color and nutrition.

Keywords: bell pepper health benefits, vitamin C vegetables, low calorie vegetables

7. Brussels Sprouts

Brussels sprouts are packed with vitamins C and K, fiber, and antioxidants. These nutrients help support a healthy immune system, improve digestion, and promote healthy skin. Brussels sprouts also contain compounds that have been shown to protect against cancer. Roasting them with a little olive oil and seasoning makes for a delicious and nutritious side dish.

Keywords: Brussels sprouts benefits, cancer-fighting vegetables, high fiber vegetables

8. Garlic

Garlic is known for its heart health benefits and contains compounds with potent medicinal properties, including allicin. Allicin has antimicrobial and antioxidant effects that can help lower blood pressure, reduce cholesterol levels, and support immune function. Adding garlic to your meals not only enhances flavor but also provides numerous health benefits.

Keywords: garlic health benefits, heart-healthy foods, antioxidant-rich vegetables

9. Tomatoes

Tomatoes are high in vitamins C and K, potassium, and the antioxidant lycopene. Lycopene is linked to many health benefits, including a reduced risk of heart disease and cancer. Tomatoes are also great for skin health and can help fight inflammation. Enjoy them fresh in salads, cooked in sauces, or roasted for a burst of flavor.

Keywords: tomato health benefits, lycopene-rich foods, antioxidant vegetables

10. Cauliflower

Cauliflower is a versatile vegetable rich in fiber, vitamins C and K, and various antioxidants. It supports heart health, aids in digestion, and has anti-inflammatory properties. Cauliflower can be roasted, mashed, or used as a low-carb substitute for rice or pizza crust, making it a great addition to any diet.

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In Summary

Incorporating these top 10 healthy vegetables into your diet can provide a wide range of health benefits. From boosting your immune system and improving digestion to supporting heart health and reducing the risk of chronic diseases, these superfoods are essential for a balanced and nutritious diet. Whether you enjoy them raw, cooked, or blended into smoothies, these vegetables can help you achieve your health goals.

Remember to vary your vegetable intake to get the most out of their unique nutrients and benefits. Start adding these nutrient-rich vegetables to your meals today and experience the positive impact they can have on your health and well-being.

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Ingredients:

• 200g (7 oz) dark chocolate (70% cocoa or higher)
• 1 cup whole almonds
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup shredded coconut (optional)
• A pinch of sea salt

Instructions:

1. Prepare the Ingredients:
   • Preheat your oven to 350°F (175°C).
   • Spread the almonds on a baking sheet and roast them in the oven for about 10 minutes or until they are fragrant. Let them cool.
   • Line a baking sheet with parchment paper.
2. Melt the Dark Chocolate:
   • Break the dark chocolate into small pieces and place them in a heatproof bowl.
   • Melt the chocolate using a double boiler method: place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir until the chocolate is fully melted and smooth.
3. Mix in the Ingredients:
   • Remove the melted chocolate from the heat.
   • Add the roasted almonds, dried cranberries, and pumpkin seeds to the melted chocolate. Stir well to ensure all the ingredients are evenly coated.
4. Form the Bark:
   • Pour the chocolate mixture onto the prepared baking sheet. Spread it out evenly with a spatula to your desired thickness.
   • Sprinkle the shredded coconut (if using) and a pinch of sea salt over the top.
5. Set the Bark:
   • Let the chocolate bark set at room temperature or place it in the refrigerator to speed up the process. It should take about 1-2 hours to fully harden.
6. Break into Pieces:
   • Once the chocolate is set, break it into irregular pieces.
7. Store and Enjoy:
   • Store the dark chocolate almond bark in an airtight container at room temperature or in the refrigerator for a crunchier texture.

Enjoy your homemade dark chocolate almond bark as a delicious and healthy treat! 🍫🌰

**Classic French Beef Stew and Mushrooms**

**Ingredients:**

– 3 lbs beef chuck, cut into 2-inch pieces

– 6 slices bacon, chopped

– 1 large onion, finely chopped

– 3 carrots, sliced

– 2 garlic cloves, minced

– 2 cups beef broth

– 2 tablespoons tomato paste

– 1 lb mushrooms, quartered

– 1/4 cup all-purpose flour

– 3 tablespoons olive oil

– 1 bouquet garni (thyme, bay leaves, parsley)

– Salt and pepper to taste

**Directions:**

1. **Prepare Ingredients:**

– Cut the beef chuck into 2-inch pieces. Chop the bacon, onion, and garlic. Slice the carrots. Quarter the mushrooms.

2. **Cook Bacon:**

– In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove bacon and set aside.

3. **Brown Beef:**

– Season the beef with salt and pepper, then brown in the same pot in batches. Remove and set aside with the bacon.

4. **Cook Vegetables:**

– In the same pot, add onion, carrots, and garlic. Cook until onion is translucent.

5. **Thicken Sauce:**

– Sprinkle flour over the vegetables and stir to coat, scraping the bottom of the pot.

6. **Combine Ingredients:**

– Return the beef and bacon to the pot. Add tomato paste and bouquet garni. Pour in beef broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 2 hours, or until beef is tender.

7. **Sauté Mushrooms:**

– In a separate pan, sauté mushrooms in a bit of oil until golden. Add to the stew in the last 30 minutes of cooking.

8. **Serve:**

– Remove bouquet garni. Serve the stew hot, garnished with fresh parsley if desired.

**Nutritional Information (per serving):**

– Calories: 540 kcal

– Total Time: 2 hours 50 minutes

– Servings: 6 servings

Ingredients:

1 loaf French bread

1/2 cup butter, softened

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

8 slices bacon, cooked and crumbled

1/4 cup green onions, chopped

1/4 cup parsley, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions:

Preheat oven to 350°F (175°C).

Cut the French bread in half lengthwise and scoop out the center to create a hollow.

In a mixing bowl, combine butter, mozzarella cheese, cheddar cheese, bacon, green onions, parsley, garlic, salt, and pepper.

Spread the mixture evenly inside the hollowed-out French bread halves.

Place the stuffed bread halves on a baking sheet.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before slicing and serving.