We LOVE spicy food in our home. Last night I got home from work, took my heels off, turned the music on, and enjoyed preparing a meal for my family. Spicy. Cheesy. Bacon.
Begin by setting the oven to 375 degrees and then sing and dance your way through the following steps ;)
Grill beef patty seasoned with Crazy Salt, your favorite steak seasoning and Worcestershire. Saute coleslaw in ghee until soft, but firm; salt and pepper. Warm up leftover pork loin. Build the goodness by layering, beginning with coleslaw first, then beef patty, pork, avocado, dump ranch, and a sprinkle of jalapeño along with a couple cherry tomatoes. Take a picture then enjoy!
Immersion blend oil, garlic and Teriyaki sauces, ginger and pepper flakes. It should look well mixed and much thicker than prior to blending.
Once done in Instant Pot, remove from pot and place on aluminum lined cookie sheet.
Glaze one side with mixture and broil for 7 minutes. Remove, flip, glaze, and broil other side for 7 minutes. Remove and glaze with remaining mixture, broil for another 1 - 2 minutes. Remove and gobble up!
Mix all ingredients in a bowl. Divide mixture across twelve baking cups. Bake at 375 degrees for 30 minutes.
Ham and cheese egg white omelet with berries, for lunch. BONUS: I'm down 1.5 lbs, so I'm going to repeat this past week, even with the holiday!
Sunday it was HOT! So I decided to make a nice, big salad for the LES CREW (along with some other goodies). This is how I threw it together:
1 whole bag mixed greens
½ bag spinach
¼ c Marzetti’s Sweet Italian dressing (NOT Whole 30, fyi)
Cut and wash all leafy greens, add half to a large salad bowl and top with half of all toppings. Finish by adding another layer of remaining ingredients. You can even get FANCY and make a cute little design with the berries. OH, and it keeps well in the refrigerator and is EXCELLENT the next day!