Leigh

Hawaiian burger

Posted on by Leigh

Hawaiian burger

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 688kcal

Ingredients

Burger Patties

  • 500 g beef mince
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika

Pineapple Salsa

  • 200 g fresh pineapple diced
  • 1/2 small red onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1 small jalapeño pepper finely chopped (optional, adjust to taste)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • pepper to taste

Assembly

  • 4 burger buns
  • 4 slices swiss cheese
  • 4 slices bacon cooked
  • 4 tbsp mayonnaise
  • 4 tbsp teriyaki sauce
  • lettuce leaves
  • tomato slices

Instructions

  • Start by preparing the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red and green bell peppers, jalapeño (if using), lime juice, cilantro, salt, and pepper. Mix well, then refrigerate the salsa while you prepare the burgers.
  • In a separate bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and paprika. Gently mix until the seasonings are evenly distributed. Divide the mixture into four equal portions and shape them into burger patties.
  • Preheat your grill or stovetop pan over medium-high heat. Grill or pan-fry the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of Swiss cheese on each patty and let it melt.
  • While the burgers are cooking, you can toast the burger buns on the grill or in a toaster until they are lightly browned.
  • To assemble the burgers, spread a tablespoon of mayonnaise on the bottom half of each bun. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
  • Place a cooked burger patty with melted cheese on top of the tomato. Add a slice of cooked bacon on each patty.
  • Spoon a generous portion of the pineapple salsa over the bacon.
  • Drizzle about a tablespoon of teriyaki sauce over the pineapple salsa.
  • Finally, place the top half of the bun over the burger to complete the assembly.
  • Serve your delicious Hawaiian burgers immediately with your favorite side dishes, such as french fries or coleslaw.
    Enjoy your homemade Hawaiian burgers with all the tropical flavors!
Nutrition Facts
Hawaiian burger
Serving Size
 
1 Serving
Amount per Serving
Calories
688
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
18
g
Cholesterol
 
109
mg
36
%
Sodium
 
1530
mg
67
%
Potassium
 
664
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Vitamin A
 
756
IU
15
%
Vitamin C
 
75
mg
91
%
Calcium
 
108
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce beef tacos

Posted on by Leigh

Lettuce beef tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil
  • salt
  • pepper

Taco Toppings

  • 8 large lettuce leaves
  • 200 g cheese grated
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried origanum
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they become fragrant and translucent.
  • Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through. Drain any excess fat if needed.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and pepper (or use the taco seasoning mix) over the cooked beef. Stir well to evenly coat the beef with the spices. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
  • Wash and prepare the lettuce leaves. Pat them dry with a paper towel.
  • To assemble the tacos, place a spoonful of the seasoned beef mixture onto each lettuce leaf.
  • Top the beef with grated cheese, diced tomato, and a dollop of sour cream.
  • Add salsa on top for an extra kick.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Enjoy your delicious lettuce beef tacos!
    Feel free to customize your tacos with additional toppings like sliced jalapeños, diced onions, or avocado slices, according to your preferences.
Nutrition Facts
Lettuce beef tacos
Serving Size
 
1 Serving
Amount per Serving
Calories
655
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
17
g
Cholesterol
 
157
mg
52
%
Sodium
 
828
mg
36
%
Potassium
 
785
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
5349
IU
107
%
Vitamin C
 
18
mg
22
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak and black bean burrito

Posted on by Leigh

Steak and black bean burrito

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 906kcal

Ingredients

Steak Marindae

  • 500 g steak (such as sirloin or flank steak)
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste

Black Bean Filling

  • 400 g black beans drained and rinsed
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Burritos

  • 4 large flour tortillas
  • 200 g cooked rice
  • 200 g cheddar cheese grated
  • Salsa, guacamole, sour cream, and fresh cilantro for garnish (optional)

Instructions

Marinate the Steak:

  • In a bowl, combine the minced garlic, cumin powder, paprika, chili powder, olive oil, salt, and pepper to create the steak marinade.
  • Place the steak in a shallow dish and pour the marinade over it.
  • Cover the dish and refrigerate for at least 30 minutes, allowing the steak to marinate.

Prepare the Black Bean Filling:

  • In a skillet or frying pan, heat the olive oil over medium heat.
  • Add the chopped onion and red bell pepper, and sauté until they become soft and translucent.
  • Stir in the minced garlic, cumin powder, and chili powder, and cook for another minute.
  • Add the black beans and continue to cook for a few minutes until the beans are heated through.
  • Season with salt and pepper to taste. Remove from heat.

Cook the Steak:

  • Preheat a grill or a pan over high heat.
  • Remove the steak from the marinade and grill it for about 4-5 minutes per side for medium-rare, or to your desired level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes before slicing it thinly.

Assemble the Burritos:

  • Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
  • Lay out each tortilla and add a portion of cooked rice, black bean filling, sliced steak, and grated cheddar cheese.
  • If desired, top with salsa, guacamole, sour cream, and fresh cilantro.
  • Fold in the sides of the tortilla and then roll it up tightly to form a burrito.

Serve:

  • Serve the steak and black bean burritos immediately while they're still warm.
  • You can also wrap them in foil to keep them warm if serving a crowd or taking them on the go.
    Enjoy your homemade steak and black bean burritos!
Nutrition Facts
Steak and black bean burrito
Serving Size
 
1 Serving
Amount per Serving
Calories
906
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
23
g
Cholesterol
 
126
mg
42
%
Sodium
 
636
mg
28
%
Potassium
 
933
mg
27
%
Carbohydrates
 
59
g
20
%
Fiber
 
12
g
50
%
Sugar
 
3
g
3
%
Protein
 
51
g
102
%
Vitamin A
 
2021
IU
40
%
Vitamin C
 
40
mg
48
%
Calcium
 
464
mg
46
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour steak

Posted on by Leigh

Sweet and sour steak

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 399kcal

Ingredients

Steak

  • 500 g beef steak (sirloin or ribeye works well)
  • 1 tbsp vegetable oil
  • salt to taste
  • black pepper to taste

Sweet and Sour Sauce

  • 120 g tomato ketchup
  • 4 tbsp white vinegar
  • 4 tbsp brown sugar
  • 4 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 60 g pineapple chunks (canned or fresh)
  • 60 g bell peppers diced
  • 60 g onion diced

Instructions

  • Start by preparing the sweet and sour sauce. In a small bowl, mix the tomato ketchup, white vinegar, brown sugar, soy sauce, and water. Stir until the sugar is dissolved.
  • In a separate small bowl, dissolve the cornstarch in a tablespoon of cold water to create a cornstarch slurry.
  • Heat a pan or skillet over medium-high heat. Add the vegetable oil.
  • Season the beef steak with salt and black pepper on both sides.
  • Place the steak in the hot pan and cook to your desired level of doneness. For medium-rare, cook for about 3-4 minutes per side. Adjust the cooking time based on your preference.
  • Remove the steak from the pan and let it rest for a few minutes. Then, slice it into thin strips.
  • In the same pan, add the diced onion and bell peppers. Sauté them for 2-3 minutes until they start to soften.
  • Add the sweet and sour sauce mixture to the pan and stir well.
  • Pour in the cornstarch slurry while stirring continuously. This will thicken the sauce.
  • Add the pineapple chunks and sliced steak to the sauce. Cook for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.
  • Taste the sauce and adjust the seasoning if needed. You can add more sugar for sweetness or more vinegar for tanginess, according to your preference.
  • Serve the sweet and sour steak hot, garnished with some sliced spring onions or sesame seeds, if desired.
    Enjoy your homemade sweet and sour steak!
Nutrition Facts
Sweet and sour steak
Serving Size
 
1 Serving
Amount per Serving
Calories
399
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
598
mg
26
%
Potassium
 
518
mg
15
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
26
g
52
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
23
mg
28
%
Calcium
 
33
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chimichurri flank steak

Posted on by Leigh

Chimichurri flank steak

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 566kcal

Ingredients

For the Chimichurri Sauce

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley leaves finely chopped
  • 1/2 cup fresh cilantro leaves finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes (adjust to taste)
  • salt to taste
  • ground pepper to taste

For the Flank Steak

  • 700 g flank steak
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

Instructions

Prepare the Chimichurri Sauce:

  • In a bowl, combine the red wine vinegar, olive oil, chopped parsley, chopped cilantro, minced garlic, dried oregano, and red pepper flakes.
  • Mix everything together until well combined.
  • Season the sauce with salt and black pepper to taste.
  • Set aside the Chimichurri sauce to allow the flavors to meld while you prepare the steak.

Prepare the Flank Steak

  • Preheat your grill or a grill pan over medium-high heat.
  • Pat the flank steak dry with paper towels.
  • Brush the steak with olive oil and season it generously with salt and black pepper on both sides.

Grill the Flank Steak:

  • Place the seasoned flank steak on the hot grill or grill pan.
  • Grill for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
  • Slice the grilled flank steak against the grain into thin strips.
  • Drizzle the Chimichurri sauce over the sliced steak or serve it on the side as a dipping sauce.
  • Enjoy your Chimichurri Flank Steak!
    This recipe is a flavorful and delicious way to enjoy grilled flank steak with a zesty chimichurri sauce. Adjust the red pepper flakes to your preferred level of spiciness. Enjoy your meal!
Nutrition Facts
Chimichurri flank steak
Serving Size
 
1 Serving
Amount per Serving
Calories
566
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
30
g
Cholesterol
 
105
mg
35
%
Sodium
 
109
mg
5
%
Potassium
 
680
mg
19
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
38
g
76
%
Vitamin A
 
969
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cajun beef and rice

Posted on by Leigh

Cajun beef and rice

Print Pin Rate
Course: Supper
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Servings: 2 people
Calories: 686kcal

Ingredients

Cajun Beef

  • 250 g lean ground beef (5-10% fat)
  • 1 cup brown rice
  • 1 small onion finely chopped
  • 1 small green bell pepper diced
  • 1 small red bell pepper diced
  • 2 garlic cloves minced
  • 1 celery stalk finely chopped
  • 400 g diced tomatoes (no added sugar)
  • 1 cup low-sodium beef broth
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning (adjust to taste)
  • 1/2 tsp dried thyme
  • salt to taste
  • ground pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  • Cook the brown rice according to the package instructions. Set it aside when it's done.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the lean ground beef to the skillet and cook until it's browned and cooked through. Break up the beef into small pieces as it cooks. Once cooked, transfer the beef to a plate and set it aside.
  • In the same skillet, add the chopped onion, garlic, and celery. Sauté for 2-3 minutes until the vegetables start to soften.
  • Add the diced green and red bell peppers to the skillet. Cook for an additional 3-4 minutes until the peppers begin to soften.
  • Return the cooked beef to the skillet and mix it with the vegetables.
  • Stir in the Cajun seasoning, dried thyme, salt, and pepper. Adjust the Cajun seasoning to your taste preferences, as it can be spicy.
  • Add the canned diced tomatoes (including their juices) to the skillet. Stir well to combine.
  • Pour in the low-sodium beef broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes, allowing the flavors to meld.
  • Serve the Cajun beef mixture over cooked brown rice.
  • Garnish with fresh parsley if desired.
    This recipe provides a flavorful and satisfying meal for diabetics, with lean protein from the beef and the goodness of brown rice. As always, manage portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Cajun beef and rice
Serving Size
 
1 Serving
Amount per Serving
Calories
686
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
78
mg
26
%
Sodium
 
348
mg
15
%
Potassium
 
1625
mg
46
%
Carbohydrates
 
95
g
32
%
Fiber
 
9
g
38
%
Sugar
 
9
g
10
%
Protein
 
40
g
80
%
Vitamin A
 
3298
IU
66
%
Vitamin C
 
99
mg
120
%
Calcium
 
140
mg
14
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chili steak with black bean salad

Posted on by Leigh

Chili steak with black bean salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 732kcal

Ingredients

Chili-Rubbed Steak

  • 400 g lean beef steak (such as sirloin or flank)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt to taste
  • ground pepper to taste
  • 1 tbsp olive oil for searing

Black Bean Salad

  • 400 g black beans rinsed
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 1 small red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup cilantro chopped
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Instructions

Chili-Rubbed Steak

  • In a small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper.
  • Rub the spice mixture evenly over both sides of the steaks.
  • Heat a non-stick skillet or grill pan over medium-high heat and lightly coat it with cooking spray or a small amount of olive oil.
  • Cook the steaks for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference for doneness.
  • Remove the steaks from the heat, cover with foil, and let them rest for a few minutes before slicing.

Black Bean Salad

  • In a large bowl, combine the black beans, diced red and green bell peppers, chopped red onion, cherry tomatoes, and chopped cilantro.
  • In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
  • Pour the dressing over the salad and toss to combine.

Serve

  • Slice the chili-rubbed steaks and serve them alongside the black bean salad.
  • You can garnish with extra cilantro and a lime wedge if desired.
    This meal provides a balanced combination of lean protein, fiber, and healthy fats while keeping added sugars in check, making it suitable for diabetics. Always consult with a healthcare professional or a registered dietitian for personalized dietary advice based on your specific needs and blood sugar management goals.
Nutrition Facts
Chili steak with black bean salad
Serving Size
 
1 Serving
Amount per Serving
Calories
732
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
14
g
Cholesterol
 
122
mg
41
%
Sodium
 
168
mg
7
%
Potassium
 
1959
mg
56
%
Carbohydrates
 
65
g
22
%
Fiber
 
22
g
92
%
Sugar
 
7
g
8
%
Protein
 
67
g
134
%
Vitamin A
 
2962
IU
59
%
Vitamin C
 
107
mg
130
%
Calcium
 
153
mg
15
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Marinated steak and pepper fajitas

Posted on by Leigh

Marinated steak and pepper fajitas

Print Pin Rate
Course: Main Dish, Supper
Prep Time: 30 minutes
Cook Time: 26 minutes
Total Time: 56 minutes
Servings: 4 people
Calories: 553kcal

Ingredients

The Marinade

  • 500 g lean beef steak (such as sirloin or flank), thinly sliced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • salt to taste
  • ground pepper to taste

The Fajitas

  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 tbsp olive oil
  • 8 small whole-grain or low-carb tortillas
  • optional toppings sliced avocado, salsa (choose a low-sugar option), and low-fat Greek yogurt (as a substitute for sour cream)

Instructions

  • In a bowl, combine the minced garlic, ground cumin, smoked paprika, chili powder, olive oil, lime juice, salt, and black pepper to make the marinade.
  • Place the thinly sliced steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. You can also marinate it for longer, up to 4 hours, for more flavor.
  • While the steak is marinating, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Sauté them until they are tender and slightly caramelized, about 10-15 minutes. Set aside.
  • In the same skillet, cook the marinated steak slices over medium-high heat for 2-3 minutes per side, or until they reach your desired level of doneness. Be careful not to overcook as the steak can become tough.
  • Warm the whole-grain or low-carb tortillas in the oven or on a dry skillet for a few seconds per side.
  • To serve, spoon the cooked steak and sautéed peppers and onions onto each tortilla. Add optional toppings like sliced avocado, salsa, and low-fat Greek yogurt if desired.
  • Roll up the tortillas, and your marinated steak and pepper fajitas are ready to enjoy.
    Remember to monitor portion sizes and choose whole-grain or low-carb tortillas to help manage blood sugar levels. Additionally, it's essential to consult with a healthcare professional or registered dietitian to tailor this recipe to your specific dietary needs and to ensure it aligns with your diabetes management plan.
Nutrition Facts
Marinated steak and pepper fajitas
Serving Size
 
1 Serving
Amount per Serving
Calories
553
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
76
mg
25
%
Sodium
 
652
mg
28
%
Potassium
 
650
mg
19
%
Carbohydrates
 
51
g
17
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
38
g
76
%
Vitamin A
 
1771
IU
35
%
Vitamin C
 
88
mg
107
%
Calcium
 
210
mg
21
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak gyros

Posted on by Leigh

Steak gyros

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 8 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

Marinade

  • 500 g beef sirloin or flank steak, thinly sliced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Tzatziki Sauce

  • 200 g Greek yogurt
  • 1/2 cucumber grated and excess liquid squeezed out
  • 2 garlic cloves minced
  • 1 tbsp fresh dill choppped
  • juice of 1/2 lemon
  • salt to taste
  • pepper to taste

Serving

  • 4 pita bread or flatbreads
  • Sliced tomatoes
  • Sliced cucumbers
  • Sliced red onions
  • Lettuce leaves
  • Feta cheese (optional)
  • Kalamata olives (optional)

Instructions

  • In a bowl, combine the minced garlic, dried oregano, dried thyme, paprika, ground cumin, olive oil, lemon juice, salt, and pepper to create the marinade.
  • Place the thinly sliced steak in a zip-top bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, and marinate the steak in the refrigerator for at least 1 hour, or overnight for best results.
  • While the steak is marinating, prepare the Tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
  • Preheat your grill or a grill pan over medium-high heat. Remove the marinated steak from the refrigerator and let it come to room temperature.
  • Grill the marinated steak for about 2-3 minutes per side, or to your desired level of doneness.
  • Warm the pita bread or flatbreads on the grill for about 30 seconds on each side.
  • To assemble the gyros, spread a generous amount of Tzatziki sauce on each pita bread. Add the grilled steak slices, sliced tomatoes, cucumbers, red onions, lettuce, and optional feta cheese and Kalamata olives.
  • Fold the pita bread in half, wrap it in parchment paper or foil, and serve your delicious Steak Gyros immediately. Enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your homemade Steak Gyros!
Nutrition Facts
Steak gyros
Amount per Serving
Calories
412
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
71
mg
24
%
Sodium
 
393
mg
17
%
Potassium
 
641
mg
18
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
148
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Turkish meatballs

Posted on by Leigh

Turkish meatballs

Print Pin Rate
Course: Snack, Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 568kcal

Ingredients

Meatballs

  • 500 g beef mince or a combination of beef and lamb
  • 1 small onion
  • 2 garlic cloves
  • 120 g breadcrumbs
  • 1 egg
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (adjust to your spice preference)
  • 30 ml olive oil for cooking
  • salt to taste
  • pepper to taste

Tomato Sauce

  • 1 can crushed tomatoes (400g)
  • 1 onion finely chopped
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • In a large mixing bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, egg, and all the spices (cumin, paprika, coriander, cayenne pepper, salt, and pepper). Mix everything together until well combined. You can use your hands for this, but be gentle and avoid over-mixing, which can make the meatballs tough.
  • Once the mixture is well combined, wet your hands with water to prevent sticking and shape the mixture into small meatballs or patties. You can make them round or oval-shaped, according to your preference.
  • Heat the olive oil in a large skillet or frying pan over medium-high heat. When the oil is hot, add the meatballs, making sure not to overcrowd the pan. Cook them in batches if necessary to ensure even cooking.
  • Cook the meatballs for about 4-5 minutes on each side, or until they are nicely browned and cooked through. The cooking time may vary depending on the size of your meatballs, so you can cut one open to check if it's cooked to your liking.
  • If you'd like to make a tomato sauce to serve with the meatballs, you can do so while the meatballs are cooking. In a separate pan, sauté the chopped onion and garlic in a little olive oil until translucent. Add the crushed tomatoes, paprika, oregano, salt, and pepper. Simmer the sauce for about 10 minutes, or until it thickens slightly.
  • Serve the cooked meatballs with the tomato sauce (if using) and your choice of accompaniments, such as rice, bulgur pilaf, pita bread, or a fresh salad. You can also garnish them with chopped parsley or mint for added flavor and freshness.
    Enjoy your homemade Turkish meatballs!
Nutrition Facts
Turkish meatballs
Amount per Serving
Calories
568
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
17
g
Cholesterol
 
130
mg
43
%
Sodium
 
458
mg
20
%
Potassium
 
809
mg
23
%
Carbohydrates
 
34
g
11
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
893
IU
18
%
Vitamin C
 
13
mg
16
%
Calcium
 
141
mg
14
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.