Instant Pot Mongolian Beef

mongolian beef

I have made this recipe a few times and it has become a family favorite! If you like a lot of sauce then double the sauce ingredients. YUM!

Pressure Cooker Mongolian Beef

Yield: 6 servings

Ingredients

2 lbs of flank steak thinly sliced against grain and in strips

1 T . oil of choice
4 cloves of garlic minced or pressed
1⁄2 c. soy sauce or braggs aminos

1⁄2 c. water
1/4 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch (you may also want to use a bit less to make your sauce a little thinner)
3 T water
3 green onions, sliced into 1-inch pieces

Directions

1. Season beef with salt and pepper. Put oil in the cooking pot and select sauté. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
2. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine. Make sure you scrape the bottom of the pan.

3. Add browned beef and any accumulated juices. Select Meat/Stew. Set timer for 12 minutes.
4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Sauté and bring to a boil, stirring constantly until sauce thickens (about 1-2 minutes). Stir in green onions.

FOR CROCKPOT BROWN ON STOVE THEN COOK ON LOW FOR 6 HOURS TO THICKEN ADD CORNSTARCH AND WATER AND COOK ON HIGH 15 MIN

I served this over a rice/quinoa blend with broccoli or cauliflower rice

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Recipe adapted from and photo cred goes to Pressure Cooking Today

Core de Force Meal Plan Week Four

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This Meal Plan also works for the 21 Day Fix Program! You can download this week’s meal plan HERE

This week I am keeping it pretty simple with Grain Free Cereal and Egg Cups (minus the feta) for Breakfasts.

For lunch I am going to Meal Prep Mason Jar Salads to go along with Taco Meat (Ground Turkey with Fire Roasted Tomatoes and Cumin), Turkey Burgers, and Grilled Chicken.

I will be blogging the dinner recipes as we go this week so stay tuned!

For more Recipes, Meal Plans and Workouts head on over to The Inspire Tribe Free Fitness Community HERE

21 Day Fix Extreme Meal Plan Week Three

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So if I had to grade myself on nutrition/workouts for last week it would be about a C-. I do not even have a good reason. I thought about just throwing in the towel, but I think I have it in me to finish well. I decided to take some time today and tomorrow to plan and prep meals and schedule in my workouts. So here I am being real and I am just going to go for it!

Click HERE for a downloadable PDF of this weeks meal plan and see below for some of the recipes!

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Egg Cups – Chop vegetables for the Sautéed Kale and Red Bell Pepper Egg Cups (¾ onion, 1½ cup kale, 1½ red bell peppers). Add 1 Tbsp. olive oil to a pan over medium heat. Add all veggies to the pan and stir, cooking until onion is translucent, about 5 minutes. Season with salt and pepper. Crack six eggs into a bowl and whisk. Coat a large muffin tin with nonstick spray. Fill nine of the muffin cups with vegetables. Use a large spoon to cover the vegetables with eggs, adding a little bit at a time, until each cup is almost full. Top each with 1 Tbsp. crumbled feta (optional). Place in the oven and cook for about 15 to 20 minutes, until eggs are just set. Remove from oven and allow to cool; when cool, gently remove the egg muffins from the pan. Divide the egg muffins between three food containers, and place in the fridge. To reheat, microwave for 1 to 2 minutes or warm in a toaster over for 5 minutes


Greek Yogurt Bowls –  To each, add ¾ cup 2% Greek yogurt, 1 cup mixed fresh berries, and ¼ tsp. cinnamon

Herbed Yogurt Dip – In a small bowl mix 9 oz. (a little more than 1 cup) of  2% plain greek yogurt, 2 tsp. dried oregano (or salt-free Italian seasoning), 1 Tbsp. chopped fresh basil, and any other dried spices you want, like ½ tsp. dried thyme or dill, garlic powder, onion powder, a dash of paprika. Add salt and pepper to taste. Chop ½ red bell pepper and one yellow bell pepper. Serve 3 oz. of dip with one cup of chopped bell peppers and baby carrots


Seasoned Turkey and Black Bean Burrito Bowls – Add 1 Tbsp. olive oil to a pan over medium heat, place 12 oz. ground turkey in the pan, and stir frequently until no longer pink, about 5 minutes. Season with salt and pepper, 1 tsp. ground cumin and 1 tsp. chili powder (or salt-free taco seasoning mix). Remove from heat and set aside to cool. Divide turkey mixture evenly between three food containers. Add ½ cup black beans (drained and rinsed), ½ cup quinoa, ½ cup salsa or pico de gallo, and top with 1 Tbsp. cilantro and 1/4 avocado (optional) I put mine over butter lettuce.



Spaghetti Squash with Meat Sauce and Parmesan Cheese – Set out three food storage containers. Use a fork to scrape the spaghetti squash out of its skin (see note on a suggestion on how to cook spaghetti squash) Add 1 cup of squash to each container. Freeze any remaining squash for a future week. Wash the pan used for the Seasoned Turkey meat and place it over medium heat; coat it with nonstick spray. Add 6 oz. ground beef and three cloves of chopped garlic to the pan and season with salt and pepper; stir frequently until the meat is no longer pink. Add 1½ cup tomato sauce and 1 tsp. dried oregano (or salt-free Italian seasoning), and cook two minutes more. Top each serving of spaghetti squash with equal amounts of sauce (about ¾ cup), 2 Tbsp. shredded Parmesan, and 1 tsp. fresh basil. Place in refrigerator. When ready to eat, heat in a microwave or in a pan on the stovetop for two minutes.

Note: Heat oven to 400° F. Carefully cut the spaghetti squash in half and scrape out and discard the seeds. Arrange the spaghetti squash face down in a glass baking dish. Fill the dish with just enough water to cover the bottom. Place in oven for 30-45 minutes, or until squash is tender and the skin can be easily pierced with a fork. Remove from oven and set aside to cool.


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Instant Pot Chicken Taco Bowls

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This is one of my favorite Crock Pot Recipes that I adapted to make in the Instant Pot one day because I forgot to make it in the crockpot that morning!

Ingredients:
1½ lbs. chicken breasts (I used four)
1 (16 oz.) jar salsa (look for one without sugar)
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt and cracked pepper to taste
2 cups dry rice or quinoa
8 oz. shredded cheddar or pepperjack
½ bunch cilantro (optional)

Instructions:
1. Add everything except the rice, cheese, and cilantro to the slow cooker along with
¼ cup of water (for good measure). Give everything a good stir and make sure the
chicken is covered in the mixture. Secure the lid on your slow cooker and cook on
low for 8 hrs. (Near the end of the cooking time, cook the two cups of rice or
quinoa according to the package directions)

FOR THE INSTANT POT FOLLOW THE SAME DIRECTIONS EXCEPT SET ON MANUAL FOR 15 MINUTES and let natural pressure release for 5-10 minutes

2. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a
fork to shred the chicken (it should be super tender and will shred easily).

Serving Suggestions:
Place rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Serve over chopped romaine, if desired.

Adapted and image credit to Budget Bytes