There is something so comforting about eating a warm meal from a bowl. This quick veggie and steak combo is perfect for a quick weeknight meal when you want something tasty and healthy that you can put together in 10 minutes or less.
- 2 thin ribeye steaks
- 1 bag of frozen mixed veggies that can be steamed in the bag (I used a combo of broccoli, carrots, squash, and cauliflower)
- Salt and pepper to taste
- Olive oil
- Coconut Aminos
- Heat a skillet over medium high heat. Coat the pan with a glug of olive oil and a teaspoon of ghee.
- Season the steaks with salt and black pepper. Place in the skillet with the melted ghee and cook for about 4 minutes on each side.
- While steaks are cooking, steam the frozen veggies in the bag in the microwave using the instructions on the bag.
- Remove the steaks from the skillet and add a little bit more olive oil. Toss the steamed veggies in the pan and season with a little salt. Saute the veggies for about 2 minutes, until they just start to get some color.
- Scoop veggies into a bowl. Slice the steaks into think strips. Put the steak strips on top of the veggies and drizzle with a little coconut aminos for extra flavor.
Recipe serves 2.
This recipe is Whole 30 compliant.
Y’all… Jeff and I have decided that we are just going to put ALL THE THINGS in baked potatoes from now on! We had some amazing buffalo chicken stuffed baked potatoes last week (you can find that recipe here), and this week I decided to stuff some leftover Easy Slow Cooker Roast in our baked potatoes and it was the best idea I’ve had all week.
Also, you should know that this meal is NOT Whole30 approved. Our September Whole30 turned into a September Whole17. I woke up with a fever on Monday morning and did not feel like shopping or cooking, so we had takeout. After having a couple little slip ups, we decided that we are going to continue trying to eat healthy, but since we obviously were not mentally prepared for a real Whole30 this month, we’re going to just try again later (maybe January?).
I have done a successful Whole30 before, and I will tell you that it definitely requires you to be in the right mindset. We kind of rushed into our decision to try it this month and did not consider how hard it was going to be to shop and meal prep with a newborn (who still hasn’t had his shots, and therefore can’t go to the store with me). If you’re doing the Whole30 this month, keep it up! I hope you are more successful than we were this time.
Now on to the fun stuff… the recipe for these awesome baked potatoes!
- Large russet potatoes (one per person)
- Easy Slow Cooker Roast (this is a great use for leftovers!)
- Shredded cheddar cheese
- Sour cream
- Olive oil
- Wash the russet potatoes and pat them dry. Coat the potatoes with olive oil and sprinkle the skins with salt. Place on a baking sheet and bake at 350 degrees for 60-90 minutes (depending on the size of your potatoes – cook them until they are tender).
- Heat up the leftover meat from the Easy Crock Pot Roast while the potatoes are cooking. Shred the meat and place it back in the cooking liquid to keep it moist.
- When potatoes are done, slit them down the middle and squeeze them open so there’s plenty of room to stuff them.
- Scoop on a nice portion of the shredded roast and top with shredded cheese. Place back in the oven for a couple minutes until the cheese is melted.
- Top with a drizzle of sour cream and a sprinkle of chives.
This recipe is a staple at our house. It’s easy to toss everything in my slow cooker before I go to work and it’s perfectly tender and has the house smelling amazing when we get home. It’s incredibly easy to do, requires almost no prep, and just does it’s thing in the slow cooker without me having to do anything. On a busy weekday, that’s definitely a win in my book!
- One 2-3 lb chuck roast
- 4 medium russet potatoes, cubed
- 2 handfuls baby carrots
- 1/2 onion, sliced
- Garlic powder
- Onion powder
- 1/4 cup beef broth
- Place the chuck roast in the slow cooker. If you want it to cook faster, you can cut it into smaller pieces.
- Season well with salt, pepper, garlic powder, and onion powder.
- Top with carrots, cubed potatoes, and sliced onion.
- Pour in 1/4 cup beef broth (or you can use water, but it won’t have as much flavor).
- Cook on low for 8-9 hours OR on high for 4-5 hours, until potatoes and carrots are fork tender and meat can be easily shredded with a fork.
This reheats really well, and I usually have a couple days worth of leftovers when I cook a roast this size. I use leftovers for an easy lunch or use them to make sandwiches or my Shredded Beef Stuffed Baked Potatoes.