Grab your slow cooker, toss in the ingredients and make dinner that requires virtually no work.
If you’re cutting those carbs and staying on the paleo lifestyle then this is a good recipe to make. This meatloaf is super easy to make and leftovers are excellent for next day lunch.
Beef Stroganoff or Beef Stroganov is a Russian dish, named after one of the members of the influential Stroganov family, of sautéed pieces of beef served in a sauce with sour cream (smetana). From its origins in mid 19th century Russia, it has become popular around the world with considerable variations from the original recipe. Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. Some variations include mushrooms and onions or other vegetables and varied seasonings such as sugar, salt, black pepper, and bottled marinades, especially Worcestershire sauce, and rubs. In the version often prepared in the United States today it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or noodles.
Start November off with these turkey meatballs flavored with fresh sage, rosemary, and thyme. Serve with mashed potatoes and cranberry sauce if you want to gear up for Thanksgiving
Using bison makes these meatballs a bit leaner, but if you can’t find bison then go ahead and use ground beef. Serve alone or over fusilli.
The spicy sauce contrasts well with the sweet flavor of the ricotta cheese.
A small amount of chorizo adds loads of flavor.
A reduction of beer, mustard, and honey really elevates the flavor of this lean pork tenderloin.
Our motto, at Tiny New York Kitchen, is that you cannot have too many chicken recipes.