Cuban Ropa Vieja Freezer Meal

Cuban Ropa Vieja Freezer Meal

Yield: 8


  • 6 Strips of Low Sodium Turkey Bacon, chopped
  • 2 Sirloin Steaks (3/4 Lb. Each)
  • 1 Can (28 Oz.) No Salt Added Crushed Tomatoes
  • 2 Cups Low Sodium Beef Stock
  • 1 Can (6 oz) No Salt Added Tomato Paste
  • 5 Garlic Cloves, Minced
  • 1 Tbsp. Ground Cumin
  • 2 tsp Dried Thyme
  • Salt and Pepper, to taste
  • 1 Medium Onion, diced
  • 1 Medium Red Pepper, cut into strips
  • 1 Medium Green Pepper, cut into Strips
  • 1/4 Cup Fresh Cilantro, chopped
  • 1 Package of Whole Grain Brown Rice, microwavable


  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a tongs and place on paper towel to absorb excess fat.
  2. Sear the steak on both sides.
  3. In the same skillet, heat the bacon drippings over medium-high heat; brown the steak in batches. Transfer meat and bacon to a 5-6 quart slow cooker.
  4. In a large bowl, combine the tomatoes, beef stock, tomato paste, garlic, seasonings, and vegetables. Pour over the meat in the slow cooker.
  5. Cook, covered, on low for 7-9 hours or until meat is tender. Shred beef with two forks and continue to cook in the slow cooker for 15-30 minutes.
  6. When it's done cooking, feel free to pour into a tin foil pan. Then freeze until ready to eat.
  7. When ready to eat, thaw overnight in the fridge and bake in the oven at 350 F for about 20-30 until proper internal temperatures are reached.

Layered Beef Salad

Layered Beef Salad

  • 3 Oz. Cooked Lean Beef (Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
  • 3 Cups Mixed Salad Greens or Chopped Romaine Lettuce
  • 1/2 Cup Assorted Vegetables (Shredded Carrots, Sliced Cucumber, Grape Tomatoes, Sliced Radish, Sugar Snap Peas)
  • 1/4 Cup Cooked Small Pasta, Rinsed Drained Chickpeas or Great Northern Beans
  • Dressing
  • 1/4 Cup Greek or Plain Nonfat Yogurt
  • 1 tsp Honey
  • 1/8-1/4 tsp Chipotle Pepper Sauce
  • 1/8 tsp Ground Cumin
  • 2 tsp Orange Juice
  • 1/8 tsp Salt
  1. Combine dressing ingredients in bottom of medium container or small bowl with lid.
  2. Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
  3. Before serving, shake covered container to coat salad well.


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