Beef/Pork Archives - Page 3 of 7 - The Nourishing Home

Slow Cooker Apple Cider Pulled Pork {Whole30 Guest Post}

This simply delicious Slow Cooker Apple Cider Pulled Pork is one of my favorite time-saving recipes! That’s why I just had to share it in my four-part Slow Cooker Series over at the Whole30 website.

The reason this melt-in-your-mouth apple cider infused pulled pork is such a time-saver is because it yields a heaping mound of meat. (Just check out the photo below.) And once you’ve got a mountain of shredded pork to enjoy, the possibilities for quick and easy meals are virtually endless.

In fact, I’m sharing a few of my favorite ways to put these delicious leftovers to good use in making even more quick-n-easy meals! [Get the recipes here…]

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Slow Cooker Italian Beef & Swiss Chard Ragu {Plus, Bonus Soup Recipe}

By Kelly · 1 Comment

It’s no surprise that I’m a huge proponent of the Whole30 program. Many of you have joined me for The Whole30 Challenge and know firsthand how a whole food lifestyle can completely transform your health and wellness.

That’s why I couldn’t be more thrilled to share some awesome news … The team at Whole30 is excited about the recipes and resources I’ve been sharing with y’all, so they’ve asked me to be a guest contributor to their website and share a four-part Slow Cooker Series. Woot!

So each week for the next four weeks, I’ll be sharing a savory new slow cooker meal that’s as easy to prepare as it is delicious! (And let me assure you, these recipes are family-friendly, whole food meals that the whole family will love – whether they’re GF or not!)

First up, is this incredibly simple, yet flavorful Italian Beef and Swiss Chard Ragu. The combination of tender, slow-cooked beef and peppery chard paired with slightly sweet, fire-roasted tomatoes and carrots creates an absolutely delectable meal. [Get the recipe here...]

Transform Leftovers into a Delicious Soup!

And because this recipe makes a lot of delicious ragu, I’ve got a tasty way to repurpose the leftovers to create a quick and savory soup perfect for lunch, or pair it with a salad for a satisfying dinner.

It’s super easy … Simply combine a half cup of bone broth for every one cup of leftover ragu. Warm it, and enjoy! Is that easy or what?

Of course, the best thing about this tasty recipe {and each delicious recipe in this series} is that your slow cooker does most of the work. It doesn’t get any easier than that to prepare a healthy & delicious meal the whole family will love! Enjoy!

P.S. If this slow cooker series tickles your fancy, I’d love for you to share this series via social media. Thank you in advance for partnering with me to help to spread the word that a simple whole food lifestyle is a delicious way to transform our health and wellness!

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Skillet Lasagna with Ribbon Zoodles

By Kelly · 10 Comments

A healthy & delicious twist on lasagna!

It’s been a long time coming … I’ve finally completed a recipe makeover for a classic Italian dish that captures the rich flavors and creamy texture without the gluten and excess carbs found in traditional recipes. It may sound impossible. But it’s actually quite easy!

The secret is to replace the pasta with mounds of delicious zucchini ribbons topped with an incredibly flavorful tomato-basil sauce with chunks of spicy sausage and a creamy spinach-laden filling reminiscent of traditional lasagna.

And bonus! … The entire recipe is made in just one pan. One skillet meals are a real favorite, because they save so much time – because seriously, who has time for doing lots and lots of dishes?

In just three simple steps, you can create a healthy, tasty meal chock full of fresh veggies:
• Step One: Spiralize the zucchini into ribbon noodles.
• Step Two: Make the hearty Italian sausage sauce and decadent spinach filling.
• Step Three: Layer it up in the skillet and bake – so easy and delicious!

And if you’re dairy-free there’s no need to miss out, simply check out the recipe variation provided below.

There’s just nothing better than beautiful real food that tastes amazing! Mangia!

This all-veggie-noodle spin on classic lasagna was inspired by my sweet friend Ali’s recipe for deconstructed manicotta found in her gorgeous new cookbook, Inspiralized. This amazing cookbook is definitely a newfound favorite – with 85 amazing spiralizer recipes and an entire section dedicated to teaching the spiralizing basics – what’s not to love!

If you recall, Ali popped over for a visit last spring to share her recipe for Turkey Bolognese with Zoodles with us. She was in fact the very person who inspired me to give this healthy habit a try. Of course, I was immediately smitten with this delicious method for getting more veggies on my family’s plate. That’s why I’m excited to share this new recipe for Skillet Lasagna with Ribbon Zoodles as part of this spring’s spiralizer series!

P.S. If you’re new to spiralizing, have no fear, it’s super quick, easy and delicious! Check out my photo tutorial that shows you How to Spiralize Step-by-Step. Happy spiralizing!

Skillet Lasagna with Ribbon Zoodles (GF)

Yield: 4 servings

Ingredients

5 medium zucchini
4 cups loose-packed baby spinach

For the filling (if you're dairy-free, see recipe note below)

1 cup whole milk ricotta
1/3 cup grated Parmesan cheese
1/3 cup grated mozzarella
1 egg white
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp sea salt

For the sauce

1 Tbsp olive oil
1/2 cup diced yellow onion
1 cup diced sweet Italian sausage links (or use 1/3 lb. ground Italian sausage)
3 cloves garlic, minced
1/4 tsp Italian seasoning
Pinch of red pepper flakes
14.5 ounces diced tomatoes
1 Tbsp tomato paste
1 1/2 tsp sea salt
2 Tbsp minced fresh basil

Instructions

Spiralize zucchini using the ribbon blade; set aside. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
Preheat oven to 375F.
In a 12” oven-safe skillet over medium heat, swirl one tablespoon of olive oil around the pan. Once pan is warmed, add baby spinach and one tablespoon of water. Toss until spinach is wilted (about 2-3 minutes). Place wilted spinach in a medium bowl. Wipe skillet and set aside.
For the filling: In the bowl with the spinach, add all of the filling ingredients and mix with a fork until well combined. Set aside.
For the sauce: Reheat the skillet over medium heat and add one tablespoon of olive oil and the onion. Sauté the onion until translucent (about 4-5 minutes).
Then add the Italian sausage, garlic, Italian seasoning and red pepper flakes. Continue to sauté an additional 3-4 minutes until sausage is cooked through.
Add diced tomatoes with their juices, tomato paste and salt. Increase heat to medium-high and bring to a simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
Add the basil and continue to simmer, stirring frequently until sauce thickens to a paste-like consistency (about 3-4 minutes). Transfer sauce to a small bowl.
Carefully wipe skillet and add swirl about one tablespoon of olive oil around the bottom of the pan.
Layer the ingredients in the pan as follows: Evenly distribute 1/3 of the sauce to the bottom of the skillet and top with 1/2 of the zoodles.
Add half of the ricotta mixture by spooning it on top of the zoodles. Then evenly distribute an additional 1/3 of the sauce on top.
Finally, add the remaining zoodles and top with the remaining sauce and ricotta mixture. Cover and bake for 20-25 minutes until the zoodles are softened to al dente texture. (Recipe inspired by the cookbook Inspiralized by Ali Maffucci.)

Notes

If you're dairy-free – or pressed for time – the Italian sausage sauce is delicious all on it's own. Simply make the sauce. Add your favorite shaped zoodles to the skillet (in step 8 when you add the basil) and allow the zoodles to cook until al dente, making sure to toss frequently. Then, enjoy!

https://thenourishinghome.com/2015/05/skillet-lasagna-with-ribbon-zoodles/

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