[365-day streak] My Most Effective Recipe

RyanTahiti
RyanTahiti Posts: 51 Member
in Recipes
Hi pals! I just passed the 365-day mark for logging every bit of food and exercise, and it's been a successful year.

I want to share the recipe I've come up with that is my favorite for three reasons: (1) it actually tastes good, (2) it's efficient for the amount of calories in a serving, and (3) it keeps me full for longer than any other meal of equal calories. And it's practical: it's easy to make a huge batch, and it freezes well and reheats well. I've made it public in the recipe database. Hopefully someone else out there might find this useful in their calorie-counting battle :)

Ryan's Mexican Rice & Beef

1 cup Brown Rice (dry)
1 cup Beef Broth
1 lb 91% Lean Ground Beef
1 tsp Olive Oil
1/2 large Yellow Onion, diced
1 tbsp Minced Garlic
1/2 can Diced Tomatoes
1/2 can Tomato Sauce
1 can Corn
2 cups Salsa
1 tsp Seasoning Salt (like Tony Chachere's)
1 tsp Ground Black Pepper
1 tsp Paprika

In a large pot, bring simmer rice in 1 cup beef broth and 1 cup water for 45 minutes.
While rice is cooking, brown beef in a large pan, then remove beef and set aside. In the same pan, heat olive oil and sautée onions for 8 minutes; add garlic, and cook 2 more minutes. Combine with beef and set aside.
When rice is finished, add the beef, onions, tomatoes, tomato sauce, corn, salsa, and seasonings. Mix and simmer in the large pot for 15 minutes.

Makes about 8 cups, each about 225 calories. Freezes and reheats well. Tastes great with melted cheddar cheese on top.
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Replies

  • emmy3111
    emmy3111 Posts: 482 Member
    This sounds really good - thanks for posting :)
  • rachelguy
    rachelguy Posts: 24
    :drinker: great recipe!
  • lizzardsm
    lizzardsm Posts: 271 Member
    sounds delicious!

    any idea approx where the macros are per cup?
  • RyanTahiti
    RyanTahiti Posts: 51 Member
    Thanks!
    I'm not sure how to share the actual recipe link, but here's a copy and paste of the data per 1 cup serving:
    Calories 225
    Carbs 30
    Fat 7
    Protein 15
    Sodium 790
    Sugar 8
  • Rebamae
    Rebamae Posts: 499 Member
    Thanks so much! I love trying new recipes

    Reba
  • stephanieluvspb
    stephanieluvspb Posts: 997 Member
    I'm going to try this weekend. Thanks :)
  • momof2boyz832
    momof2boyz832 Posts: 682 Member
    Bumping..sounds delish and definitely going to try this next week!
    Thanks!
  • RyanTahiti
    RyanTahiti Posts: 51 Member
    Great - if you guys make it, let me know what you think and what adjustments you'd make.
    I added bacon once and it was great, but of course more calories.
    I usually put some Frank's Red Hot sauce on top. Love that stuff.
    And it seems like this recipe would be perfect with chorizo added (or half beef half chorizo), but a pound of that stuff has about as many calories as the rest of the ingredients combined...maybe that'll go in the "restaurant version" :)
  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,251 Member
    I am totally going to try this - going to sub vegan broth and tvp in place of the ground beef :)
  • freckly3321
    freckly3321 Posts: 11 Member
    Bump! Sounds great :)
  • fowlerly
    fowlerly Posts: 37 Member
    bump
  • seashell709
    seashell709 Posts: 123 Member
    you had me at Mexican rice lol. I will be trying this soon.
  • Mangopickle
    Mangopickle Posts: 1,509 Member
    I think I would like this with quinoa instead of rice.
  • chatnel
    chatnel Posts: 688 Member
    sounds good. Would add: Jalapenos and Coriander/Cilantro
  • Sandyslosenit
    Sandyslosenit Posts: 322 Member
    :tongue: Yummy :drinker:
  • foss44
    foss44 Posts: 119 Member
    Bump
  • bedot
    bedot Posts: 86 Member
    Sounds great! Thanks!
  • as124
    as124 Posts: 27
    bump
  • MizMimi111
    MizMimi111 Posts: 244 Member
    Sounds yummy!
  • wendyksucha
    wendyksucha Posts: 2 Member
    Got more and how about snack ideas? 1200 Cal a day is going to be hard to stay with for 5 weeks!
  • teriafobes
    teriafobes Posts: 3
    Love trying new things. Also glad that you can freeze it since it sounds like it makes a lot and I cook for one. I think I'll use ground turkey or veggie crumbles instead of the ground beef. Will let you know.
  • liltarn
    liltarn Posts: 18 Member
    Definitely a recipe I'll be trying. Thanks for posting.
  • tudazies
    tudazies Posts: 50 Member
    Sounds great thanks!
  • kellyj5201
    kellyj5201 Posts: 57 Member
    gonna add this to my menu for next week ! thanx
  • warriorprincessdi
    warriorprincessdi Posts: 617 Member
    BUMP! for later - Thanks for sharing this!
  • robergebsr
    robergebsr Posts: 2 Member
    Going to try this. Thanks for the recipe~
  • 867Jen5309
    867Jen5309 Posts: 37 Member
    That sounds delicious!! Definitely going to give it a try! Thanks for sharing!
  • SamanthaJo1027
    SamanthaJo1027 Posts: 6
    Added it to my menu for next week, I'm going to mix ground turkey and chorizo. Yum!
  • BalmyD
    BalmyD Posts: 237 Member
    It sounds good. I'll try it! This recipe reminds me of one of my most effective recipes (for the same reasons). This is copied and pasted from some other thread so the "I" in the instructions is not me:

    Barley Beef Skillet
    Source: Slightly adapted from Taste of Home

    Ingredients:
    1 pound 95% lean ground beef
    1/4 cup chopped onion
    1 garlic clove, minced
    1 can (14.5 oz) Beef Broth
    1 can (8 oz) tomato sauce
    1 cup water
    2 small carrots, chopped
    1 small tomato, seeded and chopped
    1 small zucchini, chopped
    1 cup medium pearl barley
    2 teaspoons Italian seasoning
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Directions:
    1. I put my carrots and zucchini in my food processor to finely chop them and I liked the results so I recommend doing that first. I did chop the tomatoes and onions by hand with my awesome new Paula Deen knives (thanks Santa!)
    2. Bring a large skillet to medium heat and cook ground beef and onion together, breaking up meat until it is browned. Drain if necessary (it was for me). Add minced garlic and cook for an additional minute. Add the broth, tomato sauce and water and bring to a boil. Once boiling, stir in the vegetables, barley and seasonings.
    3. Reduce heat and simmer, covered, for 45-50 minutes until barley is tender.

    Yields 4 (1-½ c) servings. Weight Watchers Points Plus: 9 per serving
    Nutrition Info per serving calculated by myfitnesspal.com: 382 calories, 7 g fat, 49 g carbs, 32 g prot
  • SHINDY12
    SHINDY12 Posts: 53
    thanks, bump

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