Main Dishes
Smothered Steak
This is an old family recipe my grandmother used to make that I changed to fit the Phase 1 criteria. Hope you enjoy it as much as my family does!
- Tenderized skirt steak
- Equal parts flax seed mill and almond flour
- Egg
- Salt/pepper
- Olive Oil
- Green, Red, Yellow Bell Pepper
- Onion sliced
- Canned organic tomatoes
The amounts will vary depending on how much you want to make. First, take the meat and sprinkle with salt and pepper. Then, dip in the raw egg, and dredge through the flaxseed/almond flour mixture.
Place your olive oil in a pan (enough to cover bottom) on the stove, and once it is hot, brown the meat on both sides. Once the meat is browned on both sides, you can put it in an electric skillet* set on 150º. Once you have your meat browned and in the skillet, you can add the sliced bell pepper and onion. Pour the canned tomatoes over that with the juice. If making a larger portion, you may want 2 cans.
Cook for about 5 hours, or until meat is cooked through. It is really good served over rice for Phase 2 or over quinoa for Phase 1.
*If you don’t have an electric skillet, you can use a pan in the oven
Shepards Pie
- 2 large Onions diced
- 2 Green Bell Peppers diced
- 2 cans organic diced tomatoes
- 2 tbsp minced garlic
- 2lbs ground beef
- 1tsp sea salt
- 1 ½ tsp black pepper
- 3 large heads cauliflower, steamed
- ½ cup heavy cream
- 1 Tbsp butter
Put your meat, onion, bell pepper, garlic, salt, and pepper in a skillet and cook until your meat is cooked through. In a mixing bowl put steamed cauliflower, heavy cream, and butter and using a hand mixture mix all together. (Like you are making mashed potatoes, you can add salt and pepper to this if you would like). Place meat mixture into baking dish and top with the mashed cauliflower. Place in oven at 350 degrees for 10 min then pull out and serve.
One of my family’s favorites!
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