Slow Roasted Beef and Crispy Greens

Slow Roasted Beef and Crispy Greens

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Slow Roasted Beef and Crispy Greens
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Instructions
  1. Season the beef with salt and pepper, thyme and parsley.
  2. Heat 2 tablespoons coconut oil in a large skillet over high heat.
  3. Sear beef for 2 minutes on each side then place in a large crock cooker. In a medium bowl mix the next 4 ingredients (garlic through broth).
  4. Pour sauce over the beef and cover.
  5. Cook on LOW for 5 to 8 hours, until beef is very tender and light pink in the center. Let cool for 15 minutes.
  6. Preheat oven to 450 degrees.
  7. In a large bowl toss the kale, collards and bacon with the remaining coconut oil and salt and pepper to taste.
  8. Pour greens onto a rimmed baking sheet and cook for 10 to 15 minutes, until leaves are crispy, stirring occasionally.
  9. Shred beef with two forks and serve with crispy greens.
Turkey Citrus Salad with Poppy Seed Dressing

Turkey Citrus Salad with Poppy Seed Dressing

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Turkey Citrus Salad with Poppy Seed Dressing
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Instructions
  1. Portion spinach leaves evenly on dinner plates.
  2. Alternately arrange orange and grapefruit sections, in a wagon-wheel fashion, on top of spinach.
  3. Place 1/2 cup of chopped turkey in the center of each fruit wheel.
Prepare dressing:
  1. In a small bowl, combine reserved orange juice with enough of the grapefruit juice to equal 1/4 cup.
  2. Add remaining ingredients and blend thoroughly.
  3. Pour equally over each salad.
Recipe Notes

NUTRITION per serving: 288 Calories; 5g Fat; 32g Protein; 29g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 7

Skillet Fajita Lettuce Wraps

Skillet Fajita Lettuce Wraps

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Skillet Fajita Lettuce Wraps
Course Main Dish
Cuisine Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl, place steak and next 4 ingredients (chili powder through oregano). Add sea salt and freshly ground black pepper to taste. Toss steak until evenly coated.
  2. In a large skillet over medium-high heat, melt coconut oil. Add steak to pan in a single layer. Let sear for 3 to 4 minutes. Flip steak over and sear other side for 3 to 4 minutes. Remove steak from skillet and set aside.
  3. Add next 5 ingredients (yellow bell pepper through mushrooms) to skillet. (If pan is getting too dry, add1/4 cup of vegetable broth.) Scrape brown bits from pan and toss veggies for 3 to 5 minutes, until they begin to soften.
  4. Add green onion, jalapeño, vegetable broth, steak and any juices that collected under steak. Toss and cook for 5 to 8 minutes.
  5. Remove from heat and serve warm on lettuce leaves topped with avocado and cilantro.

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