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$2.68 per serving
Ready in 35 minutes
Spoonacular Score: 100%
If you want to add more gluten free and dairy free recipes to your repertoire, Southwestern Steak & Peppers might be a recipe you should try. One serving contains 228 calories, 27g of protein, and 7g of fat. This recipe serves 4. For $2.66 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 35 minutes. Head to the store and pick up top sirloin steak, brown sugar, olive oil, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. 512 people have tried and liked this recipe. It is perfect for valentin day. Overall, this recipe earns a spectacular spoonacular score of 100%. Southwestern Stuffed Peppers, Southwestern Stuffed Peppers, and Southwestern Stuffed Peppers are very similar to this recipe.
Read the detailed instructions on Eating Well
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.