Learning How To Properly Shed Pounds With “Always Eat After 7PM”

This post is brought to you by our sponsor, “Always Eat After 7 PM”. The opinions expressed below are my own.

“Always Eat After 7PM” is the modern-day diet that we all have been looking for. It gives you the information that you need all in one. Marion does not leave anything out. He covers all topics and all of the questions we all have about dieting. This book is something that I have been craving and is easy to follow with a daily consistent routine. I even took the liberty to list a recipe recommended for their cheesy ground beef skillet.

Cheesy Ground Beef Skillet

Most people assume foods like red meat and white rice can’t be fat loss friendly, but the latest research confirms the combination of protein and carbs (especially at dinnertime) actually helps regulate cortisol (known as the “belly fat hormone”), induces deeper sleep, and even helps stabilize morning blood sugar. 

This recipe fits the bill perfectly by providing a hefty dose of muscle building protein combined with the glucose from rice making it a delicious and effective combination to feed your body everything it needs in your quest for a leaner, healthier body. 

A satisfying skillet recipe is priceless. It’s as easy as can be to prepare and everyone enjoys it. This Cheesy Ground Beef Skillet is currently my teenaged son’s favorite meal. I love how easy and quick it is to make for him, and he loves everything about it. It fills him up and tastes so dang good! 

Quick Tip: If you love the flavors of this skillet then try using it as the filling for your stuffed bell peppers (page TK). Also consider doubling the recipe and freezing some of it to enjoy one day when you’re too busy to cook. Throw it in a skillet with a bit of water over medium-low to reheat. 

Prep:  20 minutes * Cook:  38 minutes * Makes: 6 servings

  • 1 ¾ cups water
  • 1 teaspoon sea salt
  • 1 cup white rice
  • 1 Tablespoon olive oil
  • 1 lb extra lean ground beef
  • 1 yellow onion, chopped
  • 1 Tablespoon garlic, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper 
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup tomato sauce
  • 1 (15oz) can kidney beans, rinsed and drained
  • 1 cup shredded cheddar cheese 
  • 1/3 cup fresh parsley, minced 

1. Bring the water to a boil in a saucepan over high heat. Add the salt and rice, stir once, then cover the pot and reduce to low heat for 18 minutes. 

2. Heat the olive oil in a large skillet. Stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Drain and discard any excess grease. Mix in the onion and garlic. Cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, red pepper, sea salt and black pepper. Cook and stir until the bell pepper is tender, about 5 minutes. 

3. Stir in the cooked rice, tomato sauce and kidney beans. Reduce the heat and cover until the vegetables are tender, about 8 minutes. Remove the pan from heat, sprinkle the cheese overtop and garnish with fresh parsley. 

NUTRITION

Calories: 399 
Fat: 14g 
Carbohydrates: 36g 
Sodium: 816mg 
Fiber: 4g 
Protein: 30g 
Sugar: 3g 


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