Friday, September 22, 2017

Slow Cooker - Steak Italiano

I have been trying to cook healthier.  Again, I apologize for not posting more.  With the girls all in Texas, Chris and I just don't eat a lot.  I still make some favorites but I just haven't been as adventurous.

I am following lots of great new sights on Instagram.  I love Whole 30 Recipes and from there I have found so many great cooks. I love Instagram!  I follow Kesley from Little Bits of... She is hoot.  You have to watch her Instastories.  She has fabulous recipes too.  Kelly McNelis also has a great website... New Leaf Wellness.   She makes freezer/crockpot bag meals.  She has this great gadget that helps the bags to stand up... and she will line the bags up and make like 10 meals at a time.  She will give the meals away, freeze them or make them herself.  You have to check it out. I made Kelly's freezer bag meal.... Steak Italiano.  I didn't put it in a bag to freeze - I just put the items right in my slow cooker. We loved it.  Chris enjoyed it over rice several nights in a row.  I enjoyed it over riced cauliflower.  If you haven't tried riced cauliflower, you should.  You can find it in many produce sections and freezer sections of your local store.  Kelly also recommends it over egg noodles or zoodles (zucchini noodles).

Slow Cooker Steak Italiano  - from Kelly McNelis and New Leaf Wellness

2 lbs boneless top sirloin steak, cubed
28 oz can crushed tomatoes
6 oz fresh baby spinach
1 small onion, diced (or 1 tsp onion powder)
1 Tbsp Italian seasoning
1 tsp basil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 - 1/2 tsp red pepper flakes

Add all ingredients to a gallon-sized freezer bag and freeze up to three months.  Thaw enough to break apart and cook in slow cooker for 6- 8 hours on low or until steak is tender.

Kelly says she also has cooked this in her Insta-Pot or pressure cooker by cooking on high for 25 minutes and then doing a natural release.

I cooked mine in a slow cooker or crock-pot all day.  I was at work so I know it cooked at least 8 hours.  You could barely tell the dish had spinach in it.  It had a great flavor!  Serve over egg noodles, zoodles, rice or cauliflower rice.

Printable Version 

No comments: