National Slow-Cooker Month – Beef & Broccoli
Winter is slow-cooker season and Profile is excited to celebrate National Slow-Cooker Month by releasing our favorite Crock-Pot dishes throughout January. So prep your food, set it and forget it with amazing recipes from Profile!
June 6, 2020
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Comments Off on National Slow-Cooker Month – Beef & Broccoli
Beef and Broccoli Slow Cooker Recipe
Winter is slow-cooker season and Profile is excited to celebrate National Slow-Cooker Month by releasing our favorite Crock-Pot dishes throughout January. So prep your food, set it and forget it with amazing recipes from Profile!
Ingredients
- 2 lb sirloin steak or boneless beef chuck thin roast
- 1 12 oz bag broccoli florets, frozen
- 3 garlic cloves
- 1 medium onion or green onion diced
- 1 cup low sodium beef broth
- ½ cup soy sauce low sodium
- 1 package cauliflower rice
- ½ cup Profile Zesty Asian Vinaigrette
- 4 tbsp cornstarch
- 1 tbsp sesame oil
- 4 tbsp water
Instructions
- In the insert of the crockpot, whisk together beef broth, soy sauce, Zesty Asian Vinaigrette, sesame oil, onion and garlic.
- Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
- When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
- Serve over warm cauliflower rice. Enjoy!
Notes
Recipe submitted by Lindsey Bryan, Certified Profile Coach – Knoxville, TN
Thai Lettuce Wraps Recipe
Take in all the Thai flavors with these healthy Thai lettuce wrap recipes that are perfect for spring!
Ingredients
- ¼ cup Profile Zesty Asian Vinaigrette
- 1 Tbsp. P3
- 1 lb. ground chicken
- 1 head Butter lettuce
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 onion diced
- 2 green onions thinly sliced
- 1 tbsp Sriracha sauce
- 1/4 cup carrots shredded
Instructions
- Heat olive oil in a saucepan over medium high heat.
- Add ground chicken and cook until browned, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, Profile Asian Dressing, P3 and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
- Top with shredded carrots.
- Enjoy your very own Thai lettuce wraps!
Notes
Profile Exchange: 4oz protein, 1 cup vegetable, 2 fats, 1 free food
Grab the Zest Asian Vinaigrette dressing from the Profile online store >