Yum! Delicious AND good for you!
Check out Firefighter Tim’s recipe for Italian Beef, and Buckeyes for dessert, all packed with protein!
Italian Beef served on Bell Peppers:
One jar pepper rings or peperoncini or banana pepper rings
12 ounces Beef stock
1/2 cup Worcestershire sauce
2 dry packets zesty Italian dressing
1 teaspoon paprika
2 tablespoons basil
1 tablespoon oregano
1 tablespoon Italian seasoning
1/2 tablespoon garlic powder
1/2 tablespoon minced garlic (or to taste)
Shot of red wine vinegar
3-5 pounds beef bottom roast or roast of your choice
Splash of red wine (optional)
A few deli sliced roasted red peppers
Salt and pepper to taste
Pound out beef. Mix 1 packet dry zesty Italian seasoning, garlic powder, 1/2 teaspoon paprika, 1 tablespoon basil, 1/2 tablespoon oregano. Rub onto meat. Let rest in an oven bag for 1 to 24 hours, in the fridge.
Place meat in crock pot. Add jar of peppers. Do not drain. Add beef stock, Worcestershire sauce, and red wine vinegar. Add red wine. Let simmer.
Dice onion. Sauté with minced garlic. Pour over roast. Add balance of dry ingredients. Add roasted red peppers and salt and pepper to taste.
Cook on high 1 to 2 hours. Turn to low and cook another 6 to 10 hours.
Shred beef. Return to crock pot.
Halve bell peppers and clear out seeds. Bake in oven at 350 degrees for 15 to 20 minutes.
Fill with shredded beef and sprinkle with shredded mozzarella. You can also add a red sauce if you would like.
Bake in oven until cheese melts.
Serve and enjoy.
2 cups Peanut butter (I use Kroger natural brand)
1 Scoop chocolate protein powder
1 cup oats
2 Teaspoons local honey
1 Tablespoon Stevia
2 cups dark chocolate chips
1 Teaspoon coconut oil
Mix all contents except chocolate chips and coconut oil in a bowl by folding into one another. Roll into one inch balls. Place on a cookie sheet and leave in freezer for 1 hour. Remove from freezer. Melt dark chocolate chips and coconut oil. Mix together. Dip rolled balls into melted chocolate, leaving the tops exposed from the chocolate. Return to freezer for an hour. Or refrigerate until hard. Remove and enjoy!