Yep, another productive Monday!!!
I am getting used to having Mondays off, but I am not getting used to having lunch at home. I get sooooo busy with whatever I am working on at home that half the time I almost forget to eat!!!
I made a quick Morning Star Veggie Burger on a thin bun, on the side a fresh picked orange.
With 1/2 an avocado of course! Have you noticed I have been eating a lot of avocados? Well itâ€™s because I have friends in high places 😉 Yep they own a ton of trees!
Then I went grocery shopping and filled the fridge with lots of fruit and veggies 🙂
This morning while I was watching the Today Show I saw a clip of Elli Krieger and she was making some amazing healthy dinners! I was drooling over the Aromatic Beef Stew with Butternut Squash, so guess what I made for dinner?
Aromatic beef stew with butternut squash 🙂
**Adapted from Ellie Krieger
- 2 teaspoons olive oil
- 1 pound stew beef (round or chuck), cut into chunks
- 1 large onion, chopped
1 tablespoon minced peeled fresh gingerI have GINGER!
- 2 cloves garlic, minced
- 1 pound peeled cubed butternut squash, cut into 1[1/2]-inch cubes (about 2[1/2] cups)
- One 14.5-ounce can no-salt-added diced tomatoes
One 8-ounce can no-salt-added tomato saucedidnâ€™t have any used marinara sauce
- 1 1/2 cups
low-sodium beef brothI used chicken broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 3 cups cooked whole-wheat couscous ( I cooked brown rice)
- 1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes
- 4 teaspoons minced fresh parsley
- I ADDED BLACK BEANS
Far from your run-of-the-mill beef stew, this one transports you to another land with a unique combination of everyday ingredients. In it tender beef is nestled with chunks of sweet butternut squash in a rich Moroccan spiced tomato sauce. That exotic inspiration continues as it is served over fluffy couscous and topped with crunchy almonds. Itâ€™s just as easy, if not easier, than the same-old stew, but so much more rewarding.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat to a plate, leaving the juices in the saucepan. Add the onion and cook, stirring, until softened and translucent, about 6 minutes. Add the ginger and garlic and cook, stirring, for 1 additional minute. Return the beef to the pot and stir in the squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beef is tender, 30 to 35 minutes.
Spoon the stew over the couscous, and sprinkle each serving with almonds and parsley.
Calories 480; Total Fat 13 g (Sat Fat 3 g, Mono Fat 6 g, Poly Fat 2 g); Protein 34 g; Carb 56 g; Fiber 8 g; Cholesterol 65 mg; Sodium 150 mg
Excellent source of: Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
Good source of: Calcium, Folate, Pantothenic Acid
All the goods.
I think I need an iPad 🙂
First time I have cooked beef stew ever!
Gotta love the pre-diced onions from F&E
In goes the good stuff.
This came out so beautifully. I love meals that have a ton of flavor without having to add any salt 🙂
You can really tastes all the aromatic spices and the butternut squash was cooked just the way I like it.
Guess who joined me for dinner?
Coach M!!!!! This will be our only meal together as he has games & practices all week :(
Dinner rocked! What rocked even more is that the dishes are doneâ€¦thanks Hubs!
We are retiring to our room to work/play. We just put in The Book of Eli and it was a little to intense for me to watch before bed time, I tend to have nightmares if I watch anything that dark. So instead we are watching Law and Order Season 7 🙂
P.S. Look what came in the mail today! Canâ€™t wait for breakfast 🙂