Steak & Avocado Salad
Cooking Time: 30 minutes
Servings: 4
Recipe found on: tasty.co
Click the photo for the full recipe.
This Steak & Avocado Salad combines tender, juicy steak with creamy avocado and fresh vegetables for a meal that’s both light and satisfying. It’s perfect for a quick dinner or a fresh, protein-packed lunch.
Ingredients
1 lb. sirloin steak (about ½ inch thick)
Salt, to taste
Pepper, to taste
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
Dressing of choice
Instructions
1. Season the Steak
Season both sides of the steak with salt and pepper, rubbing it in evenly.
2. Cook the Steak
Heat oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side, or until desired doneness.
3. Rest the Steak
Transfer the steak to a cutting board and let it rest for 10 minutes.
This helps keep the juices inside the meat.
4. Slice the Steak
Slice the steak into thin strips against the grain.
5. Assemble the Salad
In a large bowl, combine:
chopped romaine lettuce
diced hard-boiled eggs
diced avocado
cherry tomatoes
sliced steak
6. Toss and Serve
Add your favorite dressing, toss until evenly coated, and serve immediately.
Beef & Veggie Stir Fry
Cooking Time: 25 minutes
Servings: 6
Recipe found on: tasty.co
Click the photo for the full recipe.
This Beef & Veggie Stir Fry is a quick, healthy dinner packed with flavor. Tender flank steak is paired with crisp vegetables and tossed in a savory, slightly tangy sauce for a meal that’s both satisfying and nutrient dense.
Ingredients
Stir Fry
1 lb. flank steak, thinly sliced against the grain into 2-inch pieces
2 teaspoons lime juice
2 teaspoons coconut aminos
2 tablespoons avocado oil (divided)
3 carrots, peeled and sliced (¼-inch thick on the bias)
1 small head Napa cabbage, thinly sliced (plus extra for serving)
3 fresh scallions, minced (plus more for garnish)
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
Sauce
6 tablespoons coconut aminos
2 tablespoons lime juice
1½ teaspoons tapioca flour
Instructions
1. Marinate the Beef
In a bowl, combine:
sliced flank steak
coconut aminos
lime juice
Toss to coat and let marinate for 10 minutes.
2. Sear the Beef
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add half the beef and sear for about 1 minute per side.
Remove and set aside, then repeat with the remaining beef.
Drain excess liquid if needed.
3. Cook the Vegetables
Add the remaining 1 tablespoon oil to the skillet.
Add the carrots and sauté for about 5 minutes, until slightly softened.
Add the Napa cabbage and toss with the carrots.
4. Add Aromatics
Push vegetables to the sides of the pan.
Add:
scallions
ginger
garlic
Cook in the center for about 30 seconds, until fragrant.
Then mix everything together.
5. Combine and Add Sauce
Return the beef to the skillet.
Add:
coconut aminos
lime juice
tapioca flour
Stir well and cook for 1–2 minutes, until the sauce thickens.
6. Serve
Divide into bowls over additional shredded Napa cabbage if desired.
Garnish with fresh scallions and serve immediately.
Homemade Hamburger Helper
Cooking Time: 25 minutes
Servings: 4–5
Recipe found on: 3BoysUnprocessed
Click the photo for the full recipe.
This Homemade Hamburger Helper is a quick, family-friendly meal made without the artificial ingredients found in boxed versions. It’s creamy, cheesy, and comes together in one pan—perfect for busy nights.
Ingredients
1 lb. ground beef
1½ cups quinoa fusilli (or pasta of choice)
2 cups unsweetened coconut milk (or milk of choice)
½ cup water
2 tablespoons whole wheat white flour
¼ teaspoon onion salt (or ½ onion, finely chopped)
¼ teaspoon garlic powder (or 1 clove garlic, minced)
¼ teaspoon paprika
¾ cup freshly shredded sharp cheddar cheese
Sea salt and pepper, to taste
Instructions
1. Cook the Beef
In a large skillet, cook the ground beef over medium heat until browned.
Drain excess grease and remove the pan from heat.
2. Add Ingredients
To the skillet, add:
pasta
spices
flour
shredded cheese
3. Add Liquid
Pour in the milk and water.
Stir everything together until well combined.
4. Cook
Return the skillet to medium-high heat and bring the mixture just to a boil.
Reduce heat to a light simmer.
5. Simmer
Cover with a lid and cook for 10–15 minutes, stirring frequently, until the pasta is tender and the sauce has thickened.
Adjust heat as needed to prevent sticking.
6. Serve
Serve warm and enjoy!
Tomato Juice Hotdish
This Tomato Juice Hotdish is a simple, budget-friendly family favorite that comes together fast. It’s the perfect way to use leftover taco meat and create a warm, filling meal everyone will eat.
Ingredients
1 lb. ground beef
3 tablespoons homemade taco seasoning
4 cups quinoa fusilli (or pasta of choice)
1½ cups tomato juice
Instructions
1. Cook the Noodles
Boil the pasta according to package instructions.
Drain and set aside.
2. Cook the Beef
While the noodles are cooking, brown the ground beef in a skillet.
Drain excess grease.
3. Season the Beef
Add:
taco seasoning
½ to ¾ cup water
Stir and simmer until the seasoning is well combined.
4. Combine Everything
Return the drained noodles to the pot.
Add:
seasoned beef
tomato juice
Stir everything together and bring to a light boil.
5. Serve
Serve warm and enjoy!
Optional Add-Ins
If you have extra time, mix in:
diced peppers
olives
tomatoes
onions
This turns it into more of a taco-style hotdish.
Crockpot Pepper Steak
Cooking Time: 6–8 hours (plus optional marinating time)
Servings: 4–6
This Crockpot Pepper Steak is a flavorful, slow-cooked dish with tender strips of beef, peppers, and a rich, slightly sweet and savory sauce. It’s perfect served over rice or quinoa for an easy, satisfying meal.
Ingredients
Optional Marinade
⅓ cup coconut aminos
2 tablespoons arrowroot flour (or cornstarch)
1 teaspoon minced garlic
⅛ teaspoon baking soda
Main Ingredients
2 lbs. top sirloin, cut into 2-inch strips
1 yellow onion, finely diced
1 (14.5 oz) can sliced stewed tomatoes (undrained)
3 tablespoons honey
3 tablespoons coconut aminos
1 tablespoon Worcestershire sauce
¾ cup green bell pepper, chopped (about 1 small pepper)
1 cup beef broth
1 teaspoon minced garlic
¼–½ teaspoon cayenne pepper (to taste)
¼ teaspoon ground ginger
3 tablespoons arrowroot flour (or cornstarch)
3 tablespoons water
3 sweet bell peppers (red, orange, or yellow), sliced
Optional Toppings / Serving Ideas
green onions
fresh parsley
toasted sesame seeds
crushed red pepper
pineapple chunks
rice or quinoa
Instructions
1. Optional: Marinate the Beef
Trim fat and slice steak into 2-inch strips.
Place in a sealable bag with:
arrowroot or cornstarch
garlic
baking soda
coconut aminos
Shake to coat.
Marinate for:
30 minutes minimum (quick option)
or several hours / overnight (best flavor)
Discard marinade before cooking.
2. Add Ingredients to Crockpot
Add to the crockpot:
diced onion
stewed tomatoes (with juice)
honey
coconut aminos
Worcestershire sauce
green bell pepper
beef broth
garlic
cayenne pepper
ginger
3. Add Thickener
In a small bowl, whisk together:
arrowroot (or cornstarch)
water
Slowly stir this mixture into the crockpot.
4. Add the Beef
Add the marinated (or plain) beef to the crockpot.
Season with additional salt and pepper if desired.
5. Cook
Cover and cook on low for 6–8 hours.
(If your crockpot runs hot, check around 4–5 hours.)
6. Add Bell Peppers
About 2 hours before serving, add the sliced sweet bell peppers.
Stir and continue cooking.
(This keeps them crisp-tender instead of mushy.)
7. Serve
Serve warm over:
rice
quinoa
Top with optional garnishes like green onions, parsley, sesame seeds, or crushed red pepper.
Whole30 Steak Bites with Sweet Potatoes & Peppers
Cooking Time: 45 minutes
Servings: 4
Recipe found on: oursaltykitchen.com
Click the photo for the full recipe.
These Whole30 Steak Bites with Sweet Potatoes & Peppers are a one-skillet meal that’s packed with flavor and nutrients. Tender steak, caramelized sweet potatoes, and crisp peppers come together for a simple, satisfying, real-food dinner.
Ingredients
1 large, sweet potato (about 12 oz), diced into 1-inch pieces
1 teaspoon sea or kosher salt
1 lb. flat iron steak, diced into 1-inch pieces
3 tablespoons olive oil, divided
2 cloves garlic, minced
2 bell peppers, diced
4 green onions, thinly sliced
2 tablespoons coconut aminos
2 teaspoons cracked black pepper
2 tablespoons fresh cilantro, chopped
Instructions
1. Pre-Cook the Sweet Potatoes
Place diced sweet potatoes in a microwave-safe bowl and sprinkle with salt.
Cover and microwave on high for 4–6 minutes, stirring halfway through, until just barely tender.
(Do not overcook — they should still have slight firmness.)
2. Cook the Steak
Heat a 12-inch skillet over high heat.
Add 2 tablespoons olive oil and heat until shimmering.
Add steak in a single layer and cook, turning every 2 minutes, until browned and cooked to about medium, around 10 minutes.
Remove steak with a slotted spoon and set aside.
3. Brown the Sweet Potatoes
Add the remaining 1 tablespoon olive oil to the skillet.
Add sweet potatoes and cook for 3–4 minutes, stirring occasionally, until browned.
4. Add Garlic & Veggies
Create a space in the center of the pan and add the garlic.
Cook for about 1 minute, until fragrant.
Add:
bell peppers
green onions
Sauté for 3–4 minutes, until peppers are tender-crisp.
5. Combine Everything
Return the steak (and juices) to the pan.
Add coconut aminos and toss everything together.
Cook for 1–2 minutes, until the liquid reduces.
6. Finish & Serve
Add:
cracked black pepper
fresh cilantro
Toss, remove from heat, and serve immediately.
Sheet Pan Flank Steak with Garlic Roasted Potatoes
Cooking Time: 40 minutes
Servings: 6
Recipe found on: mylatintable.com
Click the photo for the full recipe.
This Sheet Pan Flank Steak with Garlic Roasted Potatoes is a simple, flavorful meal that keeps cleanup minimal. Everything cooks on one pan, making it perfect for busy nights when you want something delicious without the mess.
Ingredients
2 lbs. flank steak
2 lbs. small red potatoes
2 cups broccoli
1 medium onion, sliced
1 red bell pepper, cubed
4 cloves garlic, finely chopped (divided)
¼ cup olive oil
1–2 tablespoons ground cumin
1 tablespoon dried oregano
Salt and pepper, to taste
Instructions
1. Preheat Oven
Preheat oven to broil (high).
Lightly grease a sheet pan with cooking spray or olive oil.
2. Prepare the Potatoes
Boil the potatoes in salted water for about 20 minutes, until just tender.
Drain and set aside.
3. Season the Vegetables
In a large bowl, combine:
2 cloves garlic
olive oil
cumin
oregano
salt
pepper
Add:
broccoli
onion
red pepper
boiled potatoes
Toss until everything is evenly coated.
Spread onto the sheet pan.
4. Prepare the Steak
Season the flank steak with:
salt
pepper
remaining garlic
Slice into thin strips and place on the sheet pan with the vegetables.
5. Broil
Place the sheet pan in the oven and broil for 5–7 minutes.
Flip the steak and continue broiling for another 5–7 minutes, or until desired doneness.
6. Serve
Serve immediately and enjoy!
Paleo Salisbury Steak Meatballs (Whole30)
Cooking Time: 30 minutes
Servings: 6
Recipe found on: paleorunningmama.com
Click the photo for the full recipe.
These Paleo Salisbury Steak Meatballs are a comforting, family-friendly meal made with clean ingredients. They’re gluten-free, dairy-free, Whole30 compliant, and packed with rich, savory flavor.
Ingredients
Meatballs
1½ lbs. grass-fed ground beef (85% lean)
1 egg
⅓ cup blanched almond flour
¾ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons tomato paste (optional for nutrition template)
2 tablespoons brown mustard
1 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon coconut aminos
¼ teaspoon liquid smoke (optional)
1 cup white mushrooms (divided)
¼ cup finely chopped mushrooms (from above)
1 tablespoon ghee (or other cooking fat)
Fresh parsley, chopped (for garnish)
Sauce
12 oz beef bone broth (divided: 1 cup + ½ cup)
1 tablespoon ghee
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon arrowroot powder (or tapioca)
1 teaspoon mustard
2 teaspoons coconut aminos
Remaining sliced mushrooms (from above)
Instructions
1. Prepare the Meatballs
In a large bowl, combine:
ground beef
almond flour
salt and pepper
garlic powder
onion powder
mustard
tomato paste (if using)
coconut aminos
finely chopped mushrooms
egg
liquid smoke (optional)
Mix gently with your hands until combined.
Form into 1.5-inch meatballs.
2. Brown the Meatballs
Heat a large skillet over medium heat and add 1 tablespoon ghee.
Brown the meatballs on all sides (they do not need to be fully cooked yet).
Remove and set aside.
3. Make the Sauce
In the same skillet, add another 1 tablespoon ghee.
Add the onion and cook until translucent.
Add the garlic and cook for about 1 minute.
4. Add Liquids and Mushrooms
Pour in 1 cup bone broth.
Add:
mustard
coconut aminos
sliced mushrooms
Bring to a gentle simmer.
5. Thicken the Sauce
In a small bowl, whisk together:
arrowroot powder
remaining ½ cup bone broth
Add to the skillet and stir until the sauce thickens.
6. Finish Cooking
Return the meatballs to the skillet.
Cover and simmer on low for 5–10 minutes, until meatballs are fully cooked and the sauce is thick.
7. Serve
Spoon sauce over meatballs and garnish with fresh parsley.
Serve with:
mashed potatoes
cauliflower mash
or your favorite side
Recipe Notes
Use ¾ cup mushrooms sliced for the sauce
Use ¼ cup finely chopped mushrooms in the meatballs
Whole30 Meal Prep
Breakfast Taco Scramble
Cooking Time: 25 minutes
Servings: 5
Recipe found on: fixedonfresh.com
Click the photo for the full recipe.
This Whole30 Meal Prep Breakfast Taco Scramble is a high-protein, nutrient-dense breakfast that’s perfect for busy mornings. It’s easy to prep ahead, packed with flavor, and keeps you full and energized.
Ingredients
1 tablespoon + 1 teaspoon olive oil (divided)
1 large, sweet potato, peeled and chopped into ½-inch pieces
1 red or yellow bell pepper, diced
1 cup red onion, diced
1 lb. lean ground beef
3 tablespoons taco seasoning
6 eggs, beaten
½ cup salsa
1 avocado, chopped
Sea salt and freshly ground pepper, to taste
3 tablespoons water
Instructions
1. Cook the Vegetables
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add:
sweet potatoes
bell pepper
red onion
½ teaspoon salt
¼ teaspoon pepper
Sauté for about 8 minutes, until the potatoes are softened.
Remove from skillet and set aside.
2. Cook the Beef
In the same skillet, cook the ground beef over medium heat until browned.
Add:
taco seasoning
3 tablespoons water
Cook until the seasoning thickens.
Remove from skillet and set aside.
3. Cook the Eggs
Add the remaining 1 teaspoon olive oil to the skillet.
Pour in the beaten eggs, season with salt and pepper, and cook until fully scrambled.
Remove from heat.
4. Assemble
Divide evenly into 5 containers or bowls:
sweet potato mixture
seasoned beef
scrambled eggs
salsa
avocado
5. Serve or Store
Serve immediately or store in the refrigerator for up to 5 days.
Egg Roll in a Bowl
(Keto + Paleo)
Cooking Time: 30 minutes
Servings: 4
Recipe found on: evolvingtable.com
Click the photo for the full recipe.
This Egg Roll in a Bowl is a quick, flavor-packed meal loaded with classic Asian-inspired ingredients—without the wrapper. It’s keto, paleo, Whole30, gluten-free, and dairy-free, making it a perfect healthy weeknight dinner.
Ingredients
2 tablespoons olive oil, divided
1 lb. ground beef (or ground turkey)
1½ cups sweet onion, finely diced
1 cup carrots, shredded
½ teaspoon fresh ginger, minced
3 cloves garlic, crushed
¼ cup chicken broth
5 cups cabbage, shredded (¼-inch pieces)
2 tablespoons coconut aminos (or tamari/soy sauce)
2 teaspoons apple cider vinegar (or rice wine vinegar)
½ teaspoon salt (to taste)
¼ teaspoon black pepper (to taste)
1 teaspoon toasted sesame oil
Optional Toppings
toasted sesame seeds
green onions
Instructions
1. Cook the Meat
Heat 1 tablespoon olive oil in a large sauté pan over medium heat.
Add the ground beef and cook for 5–6 minutes, until almost fully cooked.
2. Add Onion
Push the meat to one side of the pan.
Add the remaining 1 tablespoon olive oil and the diced onion.
Sauté for 3–4 minutes, until softened.
3. Add Carrots & Aromatics
Add:
shredded carrots
garlic
ginger
Sauté for 2 minutes, then stir everything together.
4. Deglaze the Pan
Pour in the chicken broth and scrape the bottom of the pan to release flavor.
5. Add Cabbage & Sauce
Add:
cabbage
coconut aminos
vinegar
salt
pepper
Stir well.
Cover and reduce heat to medium-low.
Cook for 12–15 minutes, until cabbage reaches desired tenderness.
6. Finish & Serve
Stir in toasted sesame oil just before serving.
Top with:
green onions
sesame seeds (optional)
Serve:
as-is
over cauliflower rice (low carb)
or regular rice
Slow Cooker Beef Stroganoff
(Paleo, Dairy-Free, Whole30)
Cooking Time: 6 hours 5 minutes
Servings: 6
Recipe found on: wholesomedelicious.com
Click the photo for the full recipe.
This Slow Cooker Beef Stroganoff is a rich, comforting meal made with tender beef and a creamy mushroom sauce—without any dairy. It’s Paleo, Whole30, and gluten-free, making it a clean, satisfying dinner option.
Ingredients
1½ lbs. sirloin steak tips (or lean stew beef), cut into small pieces
½ large white onion, chopped
3 cloves garlic, minced
10 oz sliced mushrooms
1¼ cups beef broth
¼ cup coconut aminos (or gluten-free tamari)
¼ cup red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup canned coconut milk (or coconut cream)
3 tablespoons arrowroot starch
2 tablespoons water
Salt and pepper, to taste
Instructions
Slow Cooker Method
1. Add Ingredients
Place the beef into the slow cooker and top with:
onion
mushrooms
garlic
2. Add Liquid Mixture
In a bowl, combine:
beef broth
coconut aminos
red wine vinegar
onion powder
garlic powder
Pour over the beef and vegetables.
3. Cook
Cover and cook on low for 5 hours.
4. Add Cream & Thicken
After 5 hours:
Stir in coconut milk or coconut cream
In a small bowl, mix:
arrowroot starch
water
Add to the slow cooker and stir.
Continue cooking for 30 minutes to 1 hour, until the sauce thickens and beef is tender.
5. Serve
Serve warm over:
cauliflower rice (Whole30 option)
or regular rice
Instant Pot Method (Optional)
1. Sauté
Turn on sauté mode and heat a little oil.
Cook:
onion for 2 minutes
add garlic and cook another 1–2 minutes
Turn off heat.
2. Add Beef & Liquid
Season beef with salt, pepper, garlic powder, and onion powder.
Add to pot.
In a bowl, mix:
broth
coconut aminos
vinegar
Pour over beef and add mushrooms.
3. Pressure Cook
Seal lid and cook on high pressure for 15 minutes.
Allow natural release.
4. Finish
Stir in coconut milk.
Add arrowroot mixture to thicken (use sauté mode if needed).
5. Serve
Serve warm over cauliflower rice or your preferred base.
Sheet Pan Beef & Broccoli
Cooking Time: 24 minutes
Servings: 4
Recipe found on: maryswholelife.com
Click the photo for the full recipe.
This Sheet Pan Beef & Broccoli is a healthy, easy take on a classic takeout favorite. It’s Whole30, Paleo, and Keto-friendly, made with simple ingredients and cooked all on one pan for minimal cleanup.
Ingredients
Main
1½ lbs. New York strip (or top sirloin), cut into 1 to 2-inch cubes
4–5 cups broccoli florets
Marinade
⅓ cup coconut aminos
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon rice vinegar
½ teaspoon sea salt
1 teaspoon fresh ginger, grated
½ teaspoon crushed red pepper
Sauce
2 tablespoons coconut aminos
1 teaspoon arrowroot powder
1 tablespoon water
¼ teaspoon sea salt
Instructions
1. Preheat Oven
Preheat oven to 425°F.
Line a rimmed baking sheet with parchment paper.
2. Prepare Marinade
In a bowl, combine:
coconut aminos
garlic
sesame oil
rice vinegar
ginger
crushed red pepper
salt
Mix well.
3. Coat Steak & Broccoli
Place steak in one bowl and broccoli in another.
Pour half of the marinade over the steak and the other half over the broccoli.
Toss both until evenly coated.
4. Arrange on Sheet Pan
Using tongs, place the steak on the baking sheet.
Add the broccoli and drizzle any remaining marinade over the top.
Spread everything out evenly.
5. Bake
Bake for 12–14 minutes, until steak reaches desired doneness.
Optional: Broil for 1–2 minutes for extra crispiness.
6. Make the Sauce
Transfer beef and broccoli to a serving dish.
Pour pan juices into a small saucepan.
Add:
2 tablespoons coconut aminos
sea salt
In a small bowl, mix:
arrowroot powder
water
Add to saucepan and cook over medium heat, stirring until the sauce thickens.
7. Serve
Serve over:
cauliflower rice (low carb option)
or regular rice
Top with optional sesame seeds and green onions
Whole30 Beef Enchilada Skillet
Cooking Time: 25 minutes
Servings: 4
Recipe found on: thedefineddish.com
Click the photo for the full recipe.
If you love enchiladas but want something quicker and cleaner, this Whole30 Beef Enchilada Skillet delivers big flavor in one pan. It’s easy, filling, and packed with protein and veggies—perfect for busy weeknights.
Ingredients
1 lb. ground beef
½ onion, finely diced
½ green bell pepper, finely diced
½ red bell pepper, finely diced
Salt and pepper, to taste
2 tablespoons tomato paste
1¼ cups chicken broth (divided)
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 tablespoon arrowroot flour
16 oz riced cauliflower
1 tablespoon nutritional yeast (optional)
Instructions
1. Cook Beef & Veggies
Heat a large skillet over medium-high heat.
Add ground beef and break it apart as it cooks.
Add:
onion
green bell pepper
red bell pepper
Season with salt and pepper.
Cook until beef is browned and fully cooked, about 7 minutes.
2. Make the Sauce
In a bowl, combine:
1 cup chicken broth
chili powder
cumin
garlic powder
onion powder
oregano
cayenne pepper
Add arrowroot flour and whisk until fully dissolved.
3. Build Flavor
Reduce heat to medium-low.
Stir in tomato paste until fully combined.
Pour in the broth mixture and stir.
Cook for 2–3 minutes, until sauce thickens.
4. Add Cauliflower Rice
Stir in riced cauliflower until evenly mixed.
Add remaining ¼ cup chicken broth.
Cook for about 5 minutes, until cauliflower is tender but not mushy.
5. Finish & Serve
Stir in nutritional yeast (optional).
Adjust salt and pepper as needed.
Serve warm and top with:
fresh cilantro (optional)
Keto Philly Cheesesteak Skillet (Ground Beef)
Cooking Time: 30 minutes
Servings: 6
Recipe found on: mylifecookbook.com
Click the photo for the full recipe.
This Keto Philly Cheesesteak Skillet is a quick, low-carb twist on a classic comfort food. Made with ground beef, sautéed peppers, and melted cheese, it’s a simple, flavorful meal you can throw together any night of the week.
Ingredients
1½ lbs. ground beef
1 cup sweet pepper strips (red, orange, and/or yellow)
2 cups green pepper strips
¼ cup onion, sliced
½ cup mushrooms, thinly sliced
3 oz provolone cheese
3 oz gruyere or Swiss cheese
1 tablespoon steak seasoning
1 tablespoon butter
Instructions
1. Cook the Beef
Heat a large oven-safe skillet (such as cast iron) over medium-high heat.
Add ground beef and sprinkle with steak seasoning.
Cook until browned and fully cooked, breaking it apart as it cooks.
2. Sauté the Vegetables
In a separate skillet, melt butter over medium heat.
Add:
peppers
onion
mushrooms
Sauté until vegetables are softened and cooked through.
3. Combine
Add the cooked vegetables to the skillet with the beef.
Mix everything together evenly.
4. Add Cheese & Broil
Sprinkle provolone and gruyere (or Swiss) evenly over the top.
Place skillet under the broiler.
Broil until cheese is melted and slightly browned.
5. Serve
Serve:
as is (low carb option)
over lettuce (keto bowl style)
or on buns/rice (non-keto option)
Unstuffed Pepper Bowls
Cooking Time: 30 minutes
Servings: 4–5
Recipe found on: projectmealplan.com
Click the photo for the full recipe.
These Unstuffed Pepper Bowls deliver all the classic stuffed pepper flavor—without the extra work. Packed with ground beef, veggies, and a rich tomato base, this is a perfect meal prep or weeknight dinner option.
Ingredients
1½ cups uncooked rice (plus cooking liquid)
1 lb. 85% lean ground beef (or ground turkey)
1 teaspoon sea salt
1 teaspoon black pepper
2 green bell peppers, finely diced
1 red bell pepper, finely diced
½ medium onion, finely diced
4 cloves garlic, minced
1 small zucchini, quartered and sliced
1 (8 oz) can tomato sauce (about ¾ cup)
1 cup diced tomatoes
3 tablespoons Worcestershire sauce
Salt and pepper, to taste
¾ cup shredded mozzarella or pepper jack cheese
Instructions
1. Cook the Rice
Prepare rice according to package directions using water or broth.
Set aside.
2. Cook the Meat
Heat a large skillet or Dutch oven over medium heat.
Add ground beef, salt, and pepper.
Cook for 4–5 minutes, breaking into small pieces, until mostly cooked through.
3. Add Vegetables
Add:
bell peppers
onion
Cook for 3–4 minutes, until slightly softened.
Add:
garlic
zucchini
Cook an additional 2 minutes.
4. Make the Sauce
Add:
tomato sauce
diced tomatoes
Worcestershire sauce
additional salt and pepper
Reduce heat to low and simmer for 3–4 minutes, stirring occasionally.
5. Serve or Meal Prep
To Serve Immediately:
Sprinkle cheese over the top
Cover and let melt for about 90 seconds
For Meal Prep:
Add ~½ cup cooked rice to each container
Top with pepper mixture
Sprinkle cheese on top
Store:
Up to 4 days in refrigerator
Up to 3 months in freezer
Keto Meatloaf Muffins
Cooking Time: 20 minutes
Servings: 11
Recipe found on: meganseelinger.com
Click the photo for the full recipe.
These Keto Meatloaf Muffins are perfectly portioned, low-carb mini meatloaves—great for meal prep lunches or quick dinners. Made with simple ingredients and a flavorful topping, they’re a high-protein, keto-friendly staple.
Ingredients
1 lb. 80/20 ground beef
1 cup chopped onion
1 egg
1 cup pork panko (breadcrumb substitute)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
5½ tablespoons unsweetened ketchup (such as Primal Kitchen)
Instructions
1. Preheat Oven
Preheat oven to 350°F.
Grease a muffin pan.
2. Mix Ingredients
In a large bowl, combine:
ground beef
chopped onion
egg
pork panko
onion powder
garlic powder
Italian seasoning
salt
pepper
Mix until well combined.
3. Form Muffins
Scoop about ¼ cup of mixture and shape into a puck.
Place into muffin pan.
Repeat to make 11 mini meatloaves.
4. Add Topping
Top each with ½ tablespoon ketchup.
5. Bake
Bake for about 15 minutes, or until fully cooked.
Whole30 Beef Enchilada Skillet
Cooking Time: 25 minutes
Servings: 4
Recipe found on: thedefineddish.com
Click the photo for the full recipe.
If you love a classic beef enchilada, this skillet version gives you all the same bold flavor—without the extra work. This Whole30-compliant meal is quick, easy, and perfect for the whole family (just reduce cayenne for kids if needed).
Ingredients
1 lb. ground beef
½ onion, finely diced
½ green bell pepper, finely diced
½ red bell pepper, finely diced
Salt and pepper, to taste
2 tablespoons tomato paste
1¼ cups chicken broth (divided)
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon cayenne (optional for heat)
1 tablespoon arrowroot flour
16 oz riced cauliflower
1 tablespoon nutritional yeast (optional)
Fresh cilantro, for serving
Instructions
1. Cook the Beef & Veggies
Heat a large skillet over medium-high heat.
Add ground beef and break it apart while cooking.
Add:
onion
green bell pepper
red bell pepper
Season with salt and pepper.
Cook for about 7 minutes, until beef is browned and fully cooked.
2. Make the Sauce
In a bowl, combine:
1 cup chicken broth
chili powder
cumin
garlic powder
onion powder
oregano
cayenne
Add arrowroot flour and whisk until smooth.
3. Combine & Thicken
Reduce heat to medium-low.
Stir in tomato paste until fully incorporated.
Pour in broth mixture and stir.
Cook for 2–3 minutes, until sauce thickens.
4. Add Cauliflower Rice
Stir in riced cauliflower until evenly combined.
Add remaining ¼ cup chicken broth.
Cook for about 5 minutes, until cauliflower is tender but not mushy.
5. Finish & Serve
Stir in nutritional yeast (optional).
Adjust salt and pepper as needed.
Serve warm, topped with fresh cilantro.
Whole30 Crockpot Beef Stew
Cooking Time: 6 hours 15 minutes
Servings: 6
Recipe found on: mommafitlyndsey.com
Click the photo for the full recipe.
This Whole30 Crockpot Beef Stew is a hearty, comforting meal made with simple, real ingredients. Packed with tender beef, vegetables, and rich flavor, it’s a perfect set-it-and-forget-it dinner for busy days.
Ingredients
2 lbs. grass-fed beef stew meat
2 large carrots, sliced
½ lb. mini red potatoes, halved
1 quart beef bone broth
1 (16 oz) can diced tomatoes
1 small onion, diced
2 tablespoons garlic, grated
1 tablespoon Dijon mustard
1–2 tablespoons horseradish
1 tablespoon olive oil
1 bay leaf
Salt and pepper, to taste
1 tablespoon arrowroot flour
1 tablespoon water
Instructions
1. Brown the Meat
Heat olive oil in a pan over medium heat.
Season beef with salt and pepper.
Sear on all sides until browned (not fully cooked).
2. Add to Crockpot
Transfer browned beef to crockpot.
Add:
Dijon mustard
horseradish
Stir to coat the meat.
3. Add Vegetables & Liquid
Add:
carrots
potatoes
onion
garlic
Pour in beef bone broth and add bay leaf.
Stir until everything is well combined.
4. Slow Cook
Cook on low for 6–8 hours, until beef is tender.
5. Thicken the Stew
In a small bowl, mix:
arrowroot flour
water
Stir mixture into crockpot.
Cook a few more minutes until thickened.
6. Finish & Serve
Remove bay leaf.
Season with salt and pepper to taste.
Serve warm.
Keto
Bacon Cheeseburger Casserole
Cooking Time: 55 minutes
Servings: 6 (estimated based on recipe size)
Recipe found on: sugarfreemom.com
Click the photo for the full recipe.
This Keto Bacon Cheeseburger Casserole has all the flavor of a classic cheeseburger—bacon, beef, cheese, and creamy sauce—without the carbs. It’s perfect for meal prep, freezer meals, or family dinners.
Ingredients
Main
6 oz bacon
1 tablespoon avocado oil
1½ lbs. ground beef
1 teaspoon onion powder
1 teaspoon parsley
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
20 oz frozen cauliflower rice
⅓ cup coconut flour
¼ teaspoon salt
8 oz cheddar cheese (divided)
Sauce
1 tablespoon butter
1 tablespoon coconut flour
1½ cups heavy cream
2 tablespoons mustard
Instructions
1. Cook the Bacon
Preheat oven to 400°F.
Place bacon in a single layer on a baking sheet.
Bake for 20 minutes, or until crispy.
Remove, cool, and chop into pieces.
2. Cook the Beef
Heat avocado oil in a large skillet over medium heat.
Add ground beef and cook until browned.
Stir in:
onion powder
parsley
garlic powder
salt
pepper
Remove beef from skillet and set aside.
3. Prepare Cauliflower Base
Microwave cauliflower rice for 5 minutes.
Stir in:
coconut flour
salt
Mix well and set aside.
4. Make the Sauce
In the same skillet:
Melt butter
Stir in coconut flour
Reduce heat and mix until combined.
Add:
heavy cream
mustard
Stir continuously until sauce thickens.
5. Assemble the Casserole
In a 9x13 baking dish:
Spread ½ of the sauce on the bottom
Add cauliflower rice evenly
Sprinkle ½ of the cheddar cheese (4 oz)
Add ground beef layer
Pour ½ of remaining sauce
Add remaining cheddar cheese
Pour remaining sauce over top
Sprinkle with chopped bacon
6. Bake
Cover and bake for 30 minutes.
Uncover and bake an additional 5 minutes.
7. Rest & Serve
Let casserole rest for 15–20 minutes before slicing.
Serve warm.