Category Archives: Beef

Super Bowl Snack Favorites


Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks


Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich


7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries


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Better-than-Taco-Bell Spicy Chicken Crunch Wrap Supreme

This was my favorite item at Taco Bell when I was younger and I’ve been craving it ever since Taco Bell discontinued it several years ago. I finally had enough and decided to find a way to make them myself!

I think these taste better than Taco Bell’s Crunch Wrap Supremes. If you’re not into chicken, try it with beef! Just purchase 1 pound of lean ground beef and 1 packet of beef taco seasoning. They both taste great.

Makes 4 Crunch Wrap Supremes

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme


  • 1 pound chicken
  • 1 pack of taco chicken seasoning
  • 1 cup Nacho cheese (I buy Gehl’s Nacho Cheese from Wal-Mart)
  • 1 large Tomato, diced
  • 1 cup Lettuce, shredded
  • 1 cup Onion, diced
  • 1 cup Sour cream
  • 1 cup shredded Mexican cheese.
  • Re-fried beans (optional)
  • 5 Large burrito flour tortillas
  • 4 Tostada shells

1. Cook the chicken in a large skillet over medium-high heat until cooked throughout. Remove to a cutting board and shred. I cut the chicken into 1/4 inch wide strips then cut them into small pieces.

2. Place the shredded chicken back into the large skillet and sprinkle with the taco seasoning. Add water as directed on the taco seasoning packet and cook until the water has evaporated. Remove from heat.

3. Place the tortilla on a flat surface. Starting in the middle, spread about 1/4 cup of nacho cheese into a circle about the size of the tostada shell. Top with the shredded chicken and 1 tablespoon of onions.

4. Place the tostada shell on top of the onions and spread 2 tablespoons of sour cream on it. Sprinkle with, shredded lettuce, diced tomatoes, onions, and shredded Mexican cheese.

5. Cut 1 tortilla into 4 equal parts. If you’re using refried beans, spread them on one side of the tortilla quarter. Place that quarter bean side down on top of the onions. If you’re not using refried beans, place the tortilla quarter on top of the onions.

6. Take one side of the bottom tortilla and fold it over the tortilla quarter. Repeat at every 3-4 inches until you’ve folded all of the tortilla over.

7. Place a skillet or flat griddle over medium heat. With one hand on top of the crunch wrap and another underneath, flip it over and gently place it on the griddle. If you have a bacon press, place it on top of the crunch wrap supreme, if not, you can use a small plate. Grill the crunch wrap for 2-3 minutes or until lightly golden brown. Flip the crunch wrap over and repeat.

Remove from heat and enjoy!

Spicy Chicken Crunch Wrap Supreme
Recipe created by Me! : D


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Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Who doesn’t love cheese and bacon on their burgers? Why not stuff it inside the burger instead? It tastes so much better that way! And they’re smothered in Worcestershire Sauce. Need I say more?


  • 4 oz pepper jack cheese*
  • 4 oz smoked Gouda cheese*
  • 8 oz bacon/turkey bacon
  • 2 pounds lean ground beef
  • 8 hamburger buns
  • Worcestershire sauce
  • Tomato, lettuce, red onions, or your favorite burger toppings

* I made 4 pepper jack and 4 smoked Gouda burgers, but you can do all pepper jack or all smoked Gouda if you like. Or pick any cheese you love.

1. Cut the cheeses into small pieces, the smaller the pieces the better they melt. I didn’t cut mine small enough, and the Gouda didn’t melt well in chunks that large. Cook the bacon in a large skillet or grill plate over medium-high heat. When crispy, remove to a plate covered with paper towels. Cut or tear the bacon into small pieces, about the same size as the cheese.

2. Divide the cheese into 8 even piles, 4 piles of pepper jack and 4 piles of smoked Gouda. Divide the bacon into 8 even piles. Divide the ground beef into 8 even pieces.

3. Place 1/8 of the ground beef onto a cutting board. Using your hands, press the beef into a patty about 1/4 inch thick. Place a pile of cheese and bacon into the middle of the patty. Bring the edges of the patty into the center and seal the top completely. Repeat with the remaining ingredients.

4. Place the patties onto a plate, seam side down. Generously coat with Worcestershire sauce. Allow the patties to sit and absorb the Worcestershire sauce for 10 minutes.

5. If you’re cooking the burgers indoors like I did, place a grill plate on to the stove and raise heat to medium-high. I cooked my bacon on the grill plate so that I could cook the patties in the bacon grease – I couldn’t resist : ). Cook the patties until they are deep brown but not burned, about 10 minutes, flip, and repeat. I like my burgers medium-rare, feel free to cook your burgers longer. If you’re cooking outside, prepare your grill as usual.

Remove from heat, place on a bun, and top with your favorite toppings

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Recipe found on Grilling 24/7


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P.F. Chang’s Mongolian Beef – Lightened Up (Gluten Free)


  • PAM
  • 1 tsp ginger, minced
  • 1 tbsp garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • Vegetable oil
  • 1 lb petite sirloin
  • 1/4 – 1/2 cup cornstarch
  • 4 green onions, chopped

1. PAM a medium saucepan and place over medium heat. Add the ginger and garlic and cook until they begin to brown. Stir in the water, soy sauce, and brown sugar. Raise heat to boil for 5 minutes, then lower heat to simmer.

2. Slice the petite sirloin into 1/4 inch thick slices. Cut each slice in half to create bite size pieces. Pour the corn starch into a shallow bowl or plate. Dip the steak into the cornstarch to apply a thin coat. Shake off any excess. Let the steak sit for 5 minutes to allow the cornstarch to stick.

3. Pour a small amount of oil into a large skillet – just enough to cover the entire surface of the skillet but not enough to pool. You don’t want to submerge the steak in the oil. As an alternative, you can PAM the skillet, but you will have to re-PAM the skillet each time you add fresh steak to the skillet. Add about half of the steak to the pan – do not allow the steak to overlap – and cook over medium-high heat. You’ll have to cook in 2-3 waves. Flip the steak over when the bottom has browned, about 3-5 minutes. Cook another 3-5 minutes then remove the steak to a plate lined with paper towels. Repeat until the remaining steak is cooked. Note: You do not have to completely cook the steak, you’re about to put the steak back into the pan.

4. Pour off any remaining oil from the skillet. Place the skillet back over medium-high heat. Pour all of the steak back into the skillet. Cook for 3-5 minutes, stirring occasionally.

5. Remove the sauce from heat and pour over the steak. Stir to coat each piece of steak evenly in sauce. Cook for 2-3 minutes.

6. Remove from heat and sprinkle with green onions.

P.F. Chang’s Mongolian Beef

P.F. Chang’s Mongolian Beef  Raw

P.F. Chang’s Mongolian Beef  without Sauce

P.F. Chang’s Mongolian Beef  with Sauce

I served this dish over steamed white rice with Bird’s Eye Steamfresh Asian Medley. I also made Pork Dumpling Soup to accompany this meal – the recipe for which will soon be posted..

Based off of the recipe found on


Posted by on October 11, 2013 in Asian, Beef, Gluten Free


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Meat Bagels (Medifast & GF)

I had been looking for a good bread substitute, I’ve finally found it! I can’t take credit for this though, this is courtesy of Ditch the Wheat — the link is below the recipe.

This could easily be made into a breakfast sandwich as well. Place an egg patty in between the buns, some mushrooms, spinach, cheese, whatever you prefer on your breakfast sandwiches or in your scrambled eggs/omelette.

You could even flavor the meat if you like. Add some jalapenos, cheddar, french onion soup mix. The possibilities really are endless.

Makes 6 – 8 bagels.

Meat Bagels


  • 1 medium onion
  • 2 pounds of ground pork (or chicken, turkey, beef.. whatever meat you prefer)
  • 1/2 cup of Egg Beaters or 2 large eggs
  • 2/3 cup tomato sauce (I used Hunt’s Basil, Garlic, and Oregano tomato sauce)
  • 1 tsp paprika
  • 1 tsp salt


  • 1 medium tomato, sliced
  • 6 – 8 slices of pepper jack cheese
  • 1 medium avocado, sliced
  • 6 butter lettuce leaves
  • 1/2 large red onion, sliced

1. Preheat oven to 400. Line a 9 x 13 baking dish with parchment paper. Place the onion in a food processor or finely chop by hand. Place the onions in a medium skillet and cook over medium heat, stirring occasionally. You want the onions to brown but be careful not to burn them. Remove onions from heat and allow them to cool for a few minutes.

2. In a large bowl, mix all of the ingredients together. Using your hands, grab enough meat to roll into a ball about 3 ½ inches in diameter. Place the ball into the lined baking dish and flatten it slightly to resemble the shape of a bagel. Use your finder to make a small hole in the center. The hole will help the meat cook evenly. Repeat until all of the meat is used. It’s okay if the bagels touch a little. You may have to use a second 9 x 13 dish.

Meat Bagels

3. Bake for 40 minutes. Allow the bagels to cool for 5 – 10 minutes.

Meat Bagels

Slice the bagels in half lengthwise. If they’re still a little pink, pop them into the microwave for 1 minute.

Meat Bagels

Fill the bagel with whatever toppings you like. I layered on lettuce, onion, tomato, avocado, and topped it off with pepper jack cheese.

Meat Bagels

Based off of the recipe found at Ditch the Wheat


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Steak, Shrimp, and Veggie Kabobs (Medifast)

Makes about 20 skewers


  • 2 small packages (12 oz each) of medium-large shrimp, cooked, deveined, and detailed, thawed
  • 1-2 lbs petite sirloin steak, at least 1 inch thick
  • 1 small container of cherry tomatoes
  • 2 containers of whole button mushrooms (the ones I bought were in glass jars)
  • 1 large onion
  • 1 small zucchini
  • 1 small squash
  • Webers Roasted Garlic and Herb seasoning
  • Meat tenderizer
  • Worcestershire sauce
  • Garlic powder
  • Salt
  • Wooden skewers

1. Place the steak on a cutting board and sprinkle both sides with meat tenderizer. Rub in the tenderizer. Use a fork to prick both sides of the steak. Lightly sprinkle Worcestershire sauce on both sides of the steak. Cut the steak into cubes no larger than 1 x 1. Place the steak cubes into a medium bowl and sprinkle with Webers seasoning. Toss the steak to coat evenly with Weber seasoning.


2. Place the shrimp into a medium bowl, sprinkle with Weber seasoning, and toss.


3. Cut the zucchini and squash into slices no thicker than 1/2 inch. Place the zucchini and squash into a medium bowl. Cut both ends off the onion and cut in half lengthwise. Cut each half into 1 inch strips then cut the strips into 1 inch squares. Add the onions to the veggie bowl. Drain the mushrooms and add them to the veggie bowl. Add the cherry tomatoes to the veggie bowl. Sprinkle the veggies with salt and garlic powder. Toss. Sprinkle and toss again to ensure everything is seasoned evenly.


4. Arrange the meat and veggies on the skewers. I tried to fit 2 pieces of each meat and veggie on the skewer. If it doesn’t fit, don’t worry about it. I tried to put onions before and after each piece of steak to hold in the steak juices. Skewer the zucchini and squash from top to bottom instead of through the middle.

Raw Kabobs

5. Instead of a grill or a grooved grill plate, I used a flat grill plate over the stove covering 2 burners. I noticed that it takes longer for the steak to cook on grooved grill plates vs. flat grill plates. Use whatever you have. Cook over medium heat. I was able to cook 6 skewers at a time. Check the skewers periodically and turn them when the steak starts to brown. Before you remove them from the stove, be sure that all sides of the steak have browned and that no red is showing.

Cooked Kabobs

Recipe based off of the recipe found atSlimKicker


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Lean Beef and Turkey Sausage Zucchini Lasagna (Medifast)

I think this is better than traditional lasagna. I don’t miss the pasta at all!

This recipe makes 6 servings, each count as 1 lean and 1 green. I usually serve this with green beans and mushrooms or a side salad to round out my 3 greens.


  • 1/2 lb lean ground beef
  • 1/2 lb ground breakfast turkey sausage
  • 4 medium zucchini
  • 2 small cans of Hunt’s Basil, Garlic, and Oregano tomato sauce
  • Sweet basil, oregano, Italian seasoning, and garlic powder
  • 1/2 tsp salt
  • 1 c part-skim ricotta
  • 1/3 c part-skim or 2% shredded mozzarella cheese
  • 1/4 c Parmesan cheese
1. Preheat oven to 350. Add the lean ground beef and turkey sausage to a large skillet. Lightly season with garlic powder and Italian seasoning. Cook over medium heat until brown. Remove from heat but keep in the skillet.

2. Pour the tomato sauce into a small sauce pan and warm over medium heat. Add 1 tsp of sweet basil, oregano, Italian seasoning, and garlic powder. Add ½ tsp salt. Stir until spices are thoroughly mixed throughout. Add the seasoned sauce to the skillet with the meat.

3. Wash the zucchini, chop off the ends, and remove the peel. Very carefully slice the zucchini into strips. If you have a mandolin, feel free to use it. I do not have a mandolin – though it has been added to my shopping list – so I used a sharp chef knife to slice the zucchini. It turned out pretty well. Boil the zucchini in a pot of hot water for about 2 minutes. Remove from heat and drain on paper towels.

4. In a non-greased 9/13 baking dish, begin the assembly of the lasagna. Start by pouring half of the meat sauce into the pan. Next add a layer of Zucchini. Top the zucchini with half of the ricotta. If you’re having difficulty spreading the ricotta around, use the back of a spoon. Start from the beginning. Pour the remaining meat sauce, and then add the zucchini, followed by the ricotta. Top the ricotta with 1/3 c mozzarella cheese and ¼ c Parmesan cheese. Lightly sprinkle Italian seasoning and garlic powder over the top of the lasagna.

5. Bake uncovered for 20 minutes. Remove from the oven and let cool for 10 minutes before serving. Cooling allows the lasagna to set and makes it easier to cut and serve in slices.

Zucchini Lasagna

Zucchini Slices

Zucchini Lasagna

Based on the recipe found on Medifast/HMR/Diet Journal


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