Cool nights, hot meals.

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October 14, 2012 by theoghartiens

I have a lot of meat-eating friends and family (including my own family at home) who have been asking for recipes. This post is for you! I can make just about any recipe vegetarian or vegan, but I know many of you just want to have some meat on your plate, so here are a couple of dishes that should satisfy your hunger.

I highly encourage you to purchase organic meat for these recipes, especially if you can get it locally through at Farmer’s Market! There is definitely a difference in taste, and the health benefits of eating organic are quite significant. Conventional chicken, beef, and pork products are LOADED with things you don’t want to know about (but should know about, seriously). Learn more about organic food HERE!

Chili Mac

1 pound grass-fed organic beef

1/2 yellow onion

2 cloves garlic

2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1 tablespoon basil (dry)

1 teaspoon salt

1/2 tsp pepper

1 box gluten-free macaroni

1 can tomato sauce

1 large can diced tomatoes with green chili

In a large pan, saute onion and garlic in olive oil. Once the mixture has softened (about 5-7 minutes), add beef and all seasonings. Cook over medium heat for ten minutes, or until meat is cooked through. Add tomato sauce and diced tomatoes. Cover and simmer over low heat for 10 minutes, stirring occasionally.

While the tomato/beef mixture is simmering, bring cook macaroni using directions on package. Drain and stir into the pan with tomato/beef mixture. Add salt and pepper to taste and enjoy! Serves 6.

Chicken Tortilla Soup

1 onion, diced

3 cloves garlic, minced

1/2 bell pepper (any color), diced

1 pound chicken breast, diced

1 can diced tomatoes with green chili (I like Muir Glen brand)

1 box organic chicken broth

1 teaspoon Better than Bullion veggie stock

2 cups of water

1/2 package frozen corn

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon crack pepper

2 handfuls cilantro, minced

1 avocado, diced

Juice of 1/2 lime, plus wedges for garnish

Tortilla chips for garnish

Olive oil for cooking

Optional: Monterrey jack cheese, for garnish

Saute onion, bell pepper and garlic in a large pot. Add cumin, salt, pepper and cook for 5-7 minutes. Add diced chicken, chicken broth, teaspoon of chicken stock, water, can of tomatoes, and juice of 1/2 lime. Bring to a boil, then reduce to simmer and cook for 20 minutes. Add frozen corn and one handful of cilantro; bring to a boil, then remove soup from heat and let sit for 5 minutes. Serve with tortilla chips, avocado, cilantro and Monterrey jack cheese, if you like.

There you go, carnivores! Two fresh meals that will warm you up and satisfy your meat craving without clogging your arteries! 🙂 Enjoy!

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Honest Toddler

juice, crackers. tv.

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