Taco Spaghetti Squash

This is a fantastic meal idea that we borrowed from a friend of ours and tweaked a bit.

Ingredients:
1 spaghetti squash
1/2 pound ground beef
1 chopped onion
2 tbsp taco seasoning
1 cup shredded cheddar cheese
1/2 cup shredded lettuce
2 tomatoes, chopped
olives - for topping
sour cream - for topping
salsa - for topping
guacamole/avocado - for topping

Directions:
1. Cut the squash in half, scooping out the seeds.
2. Place cut-side down on an aluminum foil covered cookie sheet and bake at 350 for about an hour. Bake until the squash is tender and cam be shredded with a fork, but not so much that it is mushy.
3. Brown the ground beef and onion in a medium skillet, draining off the fat if you desire.
4. Remove the squash from the oven and shred with a fork.
5. Stir in the taco seasoning, the shredded squash, and 1/2 of the cheddar cheese with the ground beef/onion mixture.
6. After it is mixed, put it into a greased 2 quart casserole dish and top with the other 1/2 of the cheddar cheese and bake uncovered at 350 for about 20 minutes.
7. Remove from the oven and serve over a bed of lettuce and top with tomatoes, olives, sour cream, guacamole or avocados, and salsa if desired.

Here's the link to my friend Rachel's blog that has the original recipe she made.

Lettuce Bundles with Grilled Beef in a Lemongrass Marinade and Thai Peanut Sauce

This recipe is a bit complex, but very good. There are 3 parts to it, so I will do one section for each. This isn't a LC recipe but I cut out the sugar and noodles it calls for, and it turned out good.

Main Ingredients:

1 boneless sirloin steak cut one inch thick

1 bunch fresh basil, stemmed

1 bunch fresh mint, stemmed

2 jalapeno peppers, seeded and thinly sliced

1 head Boston or Bibb lettuce, separated and dry

Aromatic Lemongrass Marinade

Thai Peanut Sauce

Aromatic Lemongrass Marinade Ingredients:

3 stalks fresh lemongrass or 3 strips lemon zest

2 large shallots, coarsely chopped

5 cloves garlic, coarsely chopped

5 tbsp Asian fish sauce

3 tbsp fresh lime juice

1 tsp fresh ground black pepper

Thai Peanut Sauce Ingredients:

2 tsp minced peeled fresh ginger

1 hot chile (serrano, jalapeno, etc)

1 clove garlic, minced

2 scallions, both white and green parts

1/3 cup chunky peanut butter

1/3 cup coconut milk

2 tbsp Asian fish sauce or Braggs liquid Aminos

1 tbsp fresh lime juice

1/4 cup fresh cilantro

Thai Peanut Sauce Directions:
1. Combine the ginger, chile, garlic, scallions, peanut butter, coconut milk, fish sauce, lime juice, and cilantro in a small saucepan.

2. Bring to a boil, stirring to mix well, then reduce to low and let simmer 5-10 minutes.

3. Remove from heat and taste for seasoning. Should be served warm or at room temperature. Should be think but pourable.

Aromatic Lemongrass Marinade Directions:

1. Combine lemongrass, shallots, and garlic in a mortar and pound to a coarse paste.

2. Work in the fish sauce, lime juice, and pepper.

3. If you do not have a mortar and pestle, use a blender and process to smooth puree.

Main Directions:

1. Cut steak into 1/8 inch wide strips and put in the marinade. Let marinade in the refrigerator for 30 minutes or longer.

2. Put the meat on skewers and grill over high heat, 1-2 minutes per side for well-done.

3. Combine the basil, mint, jalapeno slices, and meat on a lettuce leaf and dip in the peanut sauce and enjoy.

This recipe is based on one from Steven Raichlen's Barbecue Bible.

Beef Sirloin Salad

Simple salad with some nice grilled beef sirloin.

Ingredients:

8 oz sirloin steak, 1 inch thick

2 cups romaine lettuce, washed, dried, and broken up

1/2 medium ripe tomatoes (I used cherry tomatoes)

1/8 sweet red onion, thinly sliced (I used scallions)

Salad Dressing of your choice (I use Ranch or Blue Cheese)

Directions:

1. Prepare Steak as desired (Grilled or broiled are best)

2. Arrange lettuce on plate.

3. Cut steak into thin slices across the grain.

4. Put on tomatoes and onions and top with dressing.

Very simple, yet very yummy, especially if the meat is still warm. Can also be done with chicken as well.

Recipe from Dana Carpenders 500 LC Recipes