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Send a Meal Blog

Wednesday, December 05 2018

If your ideal Christmas meal includes beef tenderloin and sugar cookies, follow our traditional Christmas dinner menu that offers a taste of the classics. If you're craving Christmas recipes that stray a bit more from grandma's line-up, try our menus that feature pizza, brunch, and even vegan options. There's no wrong way to enjoy Christmas dinner as long as you're enjoying it with those you love!

INGREDIENTS
Nonstick cooking spray
2 - tablespoons finely ground coffee beans
1 - tablespoon packed brown sugar
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons paprika
3/4 - teaspoon kosher salt
3/4 - teaspoon ground black pepper
1 - 4 pound center-cut beef tenderloin roast


DIRECTIONS
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with heavy foil. Place a rack in the pan and coat with cooking spray; set pan aside. For rub, in a small bowl stir together ground coffee, brown sugar, garlic powder, paprika, salt, and pepper; set aside.
Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers.


Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135 degrees F for medium rare. Remove from oven.


Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145 degrees F.) Cut meat into 1/2-inch-thick slices.


FROM THE TEST KITCHEN


Like smoke flavor? Substitute smoked paprika for the regular paprika. Out of garlic powder? Use an equal amount of onion powder. Prefer an option to tenderloin? Try a 4-pound beef top round roast. Roast at 350 degrees F for 1-1/2 to 2 hours or until meat thermometer registers 135 degrees F for medium rare.

Prepare as directed through Step 2. Cover and chill for up to 24 hours. Continue as directed in Step 3.

NUTRITION FACTS (Coffee-Crusted Beef Tenderloin)
Per serving: 233 kcal , 10 g fat (4 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 94 mg chol. , 230 mg sodium , 2 g carb. , 0 g fiber , 1 g sugar , 32 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, May 23 2018

Today's take on steak is less saucy, more fresh. The sunny flavors of Mediterranean meal inspired this lemon-splashed grilled steak. Top your strips with creamy avocado and crumbly feta.

INGREDIENTS
2 - teaspoons smoked paprika
1 - teaspoon packed brown sugar
2 - tablespoons extra virgin olive oil
4 - top loin (strip) steaks, cut 1 inch thick (about 12 oz. each)
2 - lemons, halved
1 - avocado, seeded, peeled, and sliced
4 - ounces feta cheese, crumbled
Feta cheese wedges (optional)
Fresh oregano
1 - teaspoon finely shredded lemon peel


DIRECTIONS
For rub, stir together paprika, sugar, 1 tsp. salt, and 1/2 tsp. pepper. Coat steaks with 1 Tbsp. oil; rub mixture on both sides. Let stand at room temperature 30 minutes.


For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 4 to 5 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. Grill lemon halves, cut side down, directly over coals, 2 minutes. (For gas grill, preheat grill. Adjust heat for indirect cooking. Grill as above.)


Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel; drizzle remaining oil. Serves 8.
NUTRITION FACTS (Mediterranean Strip Steaks)


Per serving: 340 kcal , 18 g fat (6 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 97 mg chol. , 479 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 40 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, April 02 2018

Low fuss and low price, these slow cooker dinners will save you time and money. Hearty roasts, comforting stews, and even cheesy pizzas are on the menu. These surprisingly affordable slow cooker dinners taste way more expensive than they actually are.

INGREDIENTS
2 - tablespoons olive oil
1 - 2 pound boneless beef chuck pot roast, trimmed
1 - pound tiny new red potatoes
4 - large carrots, cut into 1 1/2-inch pieces
2 - cups 1-inch pieces peeled rutabaga
1 - cup 1-inch pieces peeled celeriac or celery
2 - cloves garlic, minced
2 - large onions, thinly sliced
1/2 - cup dry red wine
2 - tablespoons tomato paste
3/4 - cup 50% less sodium beef broth
2 - tablespoons quick-cooking tapioca, crushed
1 - teaspoon dried thyme, crushed
1/2 - teaspoon salt
1/2 - teaspoon black pepper


DIRECTIONS
In a large skillet* heat oil over medium-high heat. Add meat; cook until browned on both sides. Transfer meat to a 6-qt. slow cooker. Add potatoes, carrots, rutabaga, celeriac, and garlic.


In same skillet cook onions over medium heat 15 minutes or until golden, stirring occasionally. Carefully add wine and tomato paste, stirring to scrape up any crusty brown bits. Remove from heat. Stir in remaining ingredients. Pour over mixture in cooker.


Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. Season to taste with additional salt and pepper. Serve meat and vegetables with cooking liquid.
FROM THE TEST KITCHEN
*
If using a slow cooker with a saute function, omit skillet. Heat oil in cooker on saute setting. Add meat and cook until browned. Remove from cooker. Add onions; cook until golden, stirring occasionally. Stir in next seven ingredients (through pepper) and garlic. Return meat; add potatoes, carrots, rutabaga, and celeriac. Continue as directed in Step 3.

PRESSURE COOKER
Use a 6-qt. electric or stove-top pressure cooker. If necessary, cut meat to fit into cooker. For electric cooker, use saute setting to brown meat; for stove-top cooker, brown meat directly in the pot. Remove meat. Add onions; cook until golden, stirring occasionally. Omitting tapioca, stir in next six ingredients (through pepper). Return meat; add potatoes, carrots, rutabaga, and celeriac. Lock lid in place.

Set electric cooker on high pressure to cook 40 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions.

If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Using a slotted spoon, transfer meat and vegetables to a platter. For sauce, skim fat from cooking liquid. Combine 2 Tbsp. each cornstarch and cold water; stir into cooking liquid. For electric cooker, heat to simmering on saute setting; for stove-top cooker, bring to simmering over medium heat. Cook and stir until thickened and bubbly. Season to taste. Serve meat and vegetables with sauce.

Nutrition analysis per serving: same as above except 454 calories, 623 mg sodium

NUTRITION FACTS (Red Wine and Caramelized Onion Pot Roast)
Per serving: 457 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 98 mg chol. , 622 mg sodium , 47 g carb. , 9 g fiber , 15 g sugar , 39 g pro.

Posted by: AT 11:38 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 31 2018

Our fully loaded hoagie dinner with ground beef, garlic, and two whole jars of pasta sauce rivals anything from your corner deli. Simmer in a slow cooker, pile onto thick buns, and dig in. 

INGREDIENTS
2 - eggs, lightly beaten
1 1/2 - cups soft whole wheat bread crumbs
1/2 - cup finely chopped onion (1 medium)
1/2 - teaspoon salt
1/2 - teaspoon dried Italian seasoning, crushed
2 - pounds lean ground beef
2 - 26 ounce jar red pasta sauce
12 - hoagie buns or bratwurst buns
1/2 - cup grated Parmesan cheese

DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, onion, salt, and Italian seasoning. Add ground beef; mix well. Shape into 48 meatballs. Arrange meatballs in a large roasting pan or 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until done (160 degrees ).* Drain well.


In a 4-quart Dutch oven combine the pasta sauce and meatballs. Heat through. Split buns or hollow out tops of unsplit buns. Spoon hot meatball mixture into buns. Spoon any remaining sauce over the meatballs. Sprinkle cheese over meatballs. If buns are split, top with bun halves. Let stand for 1 to 2 minutes before serving.


FROM THE TEST KITCHEN
*
The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.

NUTRITION FACTS (Saucy Meatball Sandwich)
Per serving: 599 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 86 mg chol. , 1351 mg sodium , 83 g carb. , 6 g fiber , 11 g sugar , 29 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 16 2018

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick desserts.. So what are you waiting for? Your next meal is just a quick click away.

INGREDIENTS
2 - cups sliced red onions (2 large)
2 - slices bacon, chopped
3 - cloves garlic, minced
2 - eggs, lightly beaten
1 - cup finely chopped fresh mushrooms
1/2 - cup fine dry bread crumbs
1/3 - cup finely shredded Parmesan cheese
2 - tablespoons tomato paste
1 - tablespoon balsamic vinegar
1/2 - teaspoon salt
1 - pound 90% lean ground beef
12 - ounces bulk Italian sausage
8 - ounces dried multigrain farfalle pasta
1 - tablespoon butter
1 - 24 ounce jar pasta sauce
1 - 15 ounce can no-salt-added tomato sauce
2 - tablespoons butter, softened
1/2 - teaspoon dried Italian seasoning, crushed
1- 16 ounce package frozen broccoli, cauliflower, and carrots


DIRECTIONS
Preheat oven to 350 degrees F. In a food processor combine 1/4 cup of the onions, the bacon, and garlic. Cover and process with several on/off pulses until chopped.


In a large bowl combine eggs, mushrooms, bread crumbs, Parmesan cheese, tomato paste, vinegar, salt, and bacon mixture. Add ground beef and Italian sausage; mix well. In a 3-quart rectangular baking dish lightly pat mixture into a 9x5-inch loaf. Bake for 50 to 60 minutes or until done (165 degrees F); cool.


For sauce, in a large skillet melt the 1 tablespoon butter over medium-low heat. Add the remaining 1 3/4 cups onions. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Transfer caramelized onions to a large bowl; stir in pasta sauce and tomato sauce. Reserve 1 1/2 cups of the sauce for assembling dinners.


Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to stop cooking; drain again. Stir cooked pasta into the remaining sauce.


For seasoned butter, in a small bowl combine the 2 tablespoons softened butter and Italian seasoning. Cover and chill until needed.
TO ASSEMBLE DINNERS:


Cut meatloaf into 12 slices. Line six 8x1-inch round or 8x8x1 3/4-inch square disposable foil pans* with heavy plastic wrap, extending the wrap to one side so there is enough to cover when folded back over pan. Arrange pasta mixture and frozen vegetables in the prepared pans. Top pasta mixture with meatloaf slices and the reserved sauce. Top vegetables with seasoned butter. Fold plastic wrap over food, then wrap pans completely in foil. Freeze for up to 4 months.


TO SERVE:
To serve, preheat oven to 350 degrees F. Remove foil from frozen dinner(s). Lift dinner(s) out of pan(s) and remove plastic wrap; return dinner(s) to pan(s). Cover with foil. Bake for 60 to 65 minutes or until heated through.

FROM THE TEST KITCHEN
*
If you prefer, assemble dinners in six 1- or 2-compartment microwave-safe storage containers; seal and freeze for up to 4 months. To serve, remove lids from a frozen dinner and cover with vented plastic wrap or a paper towel. Microwave on defrost setting for 12 minutes, then on 100% power (high) for 4 to 6 minutes or until heated through, stirring pasta mixture, sauce, and vegetables once or twice.

You can also remove a frozen dinner from the foil pan, remove plastic wrap, and place on a microwave-safe plate. Cover with vented plastic wrap or a paper towel and microwave as directed.

NUTRITION FACTS (Make-Ahead Bacon Meat Loaf TV Dinner)
Per serving: 783 kcal , 42 g fat (16 g sat. fat , 5 g polyunsaturated fat , 17 g monounsaturated fat ), 183 mg chol. , 1541 mg sodium , 59 g carb. , 11 g fiber , 17 g sugar , 41 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 13 2017

When temperatures drop, we crave the homemade and stick-to-your-bones goodness of grandma's country cooking. These hearty beef dinners will warm you up and keep you full until breakfast.

NGREDIENTS

1/4 - cup all-purpose flour
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
2 - 2 1/2 - pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
1/4 - cup olive oil
1/2 - cup chopped onion (1 medium)
2 - cloves garlic, minced
1/2 - teaspoon dried thyme, crushed
1 - 14 1/2 ounce can beef broth
2 - cups water
1 - cup dry red wine
4 - medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
4 - medium carrots and/or parsnips, peeled and cut into 1-inch chunks
1/2 - cup regular barley
Beef broth (optional)
2 - tablespoons snipped fresh parsley (optional)


DIRECTIONS

In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.


Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.


Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.


Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)


Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)


To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
If desired, stir in fresh parsley.


NUTRITION FACTS (Beef and Barley Stew with Roasted Winter Vegetables)

Per serving: 455 kcal , 24 g fat (8 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 71 mg chol. , 436 mg sodium , 27 g carb. , 5 g fiber , 3 g sugar , 26 g pro.

Posted by: AT 04:30 pm   |  Permalink   |  0 Comments  |  Email
Thursday, December 07 2017

Satisfy your hunger with a savory hot sandwich that tastes oh-so-yummy when the weather is cold. We're sharing the perfect grilled cheese -- along with the best steak, pork, chicken, and vegetarian sandwich meals too.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves


DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.


Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.
FROM THE TEST KITCHEN
SERVING SUGGESTION:


Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
NUTRITION FACTS (Steak Remoulade Sandwiches)

Per serving: 370 kcal , 11 g fat (2 g sat. fat , 3 g polyunsaturated fat , 3 g monounsaturated fat ), 81 mg chol. , 551 mg sodium , 35 g carb. , 2 g fiber , 3 g sugar , 33 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 16 2017

We have casseroles, pastas, burgers,  chili, and -- of course -- meat loaf. Just pull a package from your freezer and start cooking a ground beef meals.

INGREDIENTS

2 - ears fresh corn on the cob
8 - ounces lean ground beef
7 - ounces uncooked chorizo sausage
1 - 15 ounce can pinto beans, rinsed and drained
1 - tablespoon extra-virgin olive oil
1 - small yellow onion, chopped
1 - large yellow sweet pepper, chopped
2 - cloves garlic, minced
3/4 - cup bottled chunky green salsa
1 - tablespoon chili powder
2 - teaspoons ground cumin
1/4 - teaspoon cayenne pepper
4 - 8 inches flour tortillas
1 1/2 - cups shredded cheddar or Monterey Jack cheese
Sour Cream (optional)
Chopped tomatoes and cilantro (optional)


DIRECTIONS

Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.


In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.


In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.


Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.

NUTRITION FACTS (Stacked Sweet Corn, Bean, and Beef Casserole)

Per serving: 514 kcal , 29 g fat (12 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 82 mg chol. , 890 mg sodium , 33 g carb. , 6 g fiber , 3 g sugar , 30 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 24 2017

High in vitamin A and golden in color, butternut squash is the perfect addition to any beef dinner, but especially this slow cooker easy meal. Pair the rustic veggie with fire-roasted tomatoes and polenta for a fun Southern take.

What can cut time in the kitchen, make great use of budget-friendly ingredients, and reduce kitchen mess? One appliance: a slow cooker. We have slow cooker recipes (aka crock pot recipes) for every meal. Start by choosing a slow cooker recipe. Not sure what you want? Answer a few simple questions in our slow cooker recipe finder app, and you'll get a customized list of recipes. We collected our favorite slow cooker recipes to make weeknight cooking a breeze with ideas for sandwiches, wraps, and, of course, soups and stews. We also assembled more than a dozen slow cooker recipes for pot roast with flavors from all over the world. The slow cooker makes easy work for party prep. Try any of our fun slow cooker appetizers with ideas for dips, fondues, meatballs, and even snack mixes that can be made in the slow cooker. Beverages are another great party recipe that can be served warm from the slow cooker. We have recipes for family-friendly hot cocoas and adults-only warm cocktails.
 

Posted by: AT 11:00 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 21 2017

From fancy steak dinners to simple sandwiches, these hearty beef dinners are so delicious—and oh-so-easy to make, even on hectic weeknights.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves


DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.


Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.
FROM THE TEST KITCHEN


SERVING SUGGESTION:
Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
Nutrition Facts (Steak Remoulade Sandwiches)


Per serving: 370 kcal cal., 11 g fat (2 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 551 mg sodium, 35 g carb., 2 g fiber, 3 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 08 2017

Meals for slow cooker sandwiches are everywhere, but these gourmet sandwiches go full-on fall thanks to balsamic vinegar, basil, and lots of spice. Berries add some sweetness and color, and ciabatta holds this slow cooker meal together.

INGREDIENTS

1 - 2 1/2 pound boneless pork top loin roast (single loin)
1 - teaspoon dried oregano, crushed
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon dried basil, crushed
1/2 - teaspoon ground black pepper
1 - 10 ounce jar seedless raspberry preserves
1 - cup fresh or frozen blueberries
1/4 - cup finely chopped shallots (2 medium)
2 - tablespoons balsamic vinegar
1/2 - teaspoon salt
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons cornstarch
2 - tablespoons cold water
1/2 - cup snipped fresh basil
6 - 8 - ciabatta buns, split and toasted
Fresh basil leaves (optional)


DIRECTIONS

Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers.
In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside.


In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat.


Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.


Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil.


Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves.


Nutrition Facts (Braised Pork Sandwiches with Berry-Basil Sauce)


Per serving: 732 kcal cal., 21 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 121 mg chol., 875 mg sodium, 83 g carb., 3 g fiber, 28 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 23 2017

Transform a basic grilled steak into an amazing dinner with a dab of creamy, herb-infused avocado butter. Our home-cooked meals calls for parsley, but feel free to toss in any green herb that is fresh in your garden.

INGREDIENTS

6 - beef shoulder top blade (flat-iron) steaks or boneless rib eye steaks, cut 1 inch thick
1 - tablespoon olive oil
1 - tablespoon herbes de Provence, crushed
1/2 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1 - recipe Avocado Butter


DIRECTIONS

Trim fat from steaks. Brush steaks with the olive oil. For rub, in a small bowl combine herbes de Provence, salt, and pepper. Sprinkle evenly over both sides of each steak; rub in with your fingers. If desired, cover and chill steaks for up to 24 hours.


For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (145 degrees F) and 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on the grill rack over heat. Cover and grill as above.) Let steaks stand for 5 minutes. Serve steaks with Avocado Butter.
Avocado Butter
INGREDIENTS

1 - ripe avocado
1/4 - cup softened butter
3 - tablespoons lime juice
2 - tablespoons snipped fresh chervil or parsley
1 - tablespoon snipped fresh tarragon
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper (optional)


DIRECTIONS

 Halve, seed, peel, and chop avocado. In a medium bowl combine the chopped avocado, butter, lime juice, chervil, tarragon, salt, and, if desired, cayenne pepper. Using a fork, gently mash the ingredients together until thoroughly combined (if desired, leave mixture somewhat chunky). Chill until almost firm.


Nutrition Facts (Flat-Iron Steaks with Avocado Butter)
Per serving: 369 kcal cal., 25 g fat (10 g sat. fat, 1 g polyunsaturated fat, 11 g monounsatured fat), 109 mg chol., 463 mg sodium, 3 g carb., 2 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, May 12 2017

Pulling together a delicious, well-rounded meal is a breeze with our best-ever recipes for a one-dish dinner. Each of our one-dish dinners requires little prep time and cooks in just one pan, be it a casserole, skillet, slow cooker, or sheet pan, to make cleanup a breeze. Whether you're craving pasta, fajitas, roasted salmon, or sauteed chicken, weeknight cooking doesn't get much simpler than this.

INGREDIENTS

1 - 14 1/2 ounce can Italian-style stewed tomatoes, well drained and chopped
3/4 - cup soft whole wheat bread crumbs (1 slice)
1/2 - cup chopped onion (1 medium)
1/2 - cup chopped zucchini
1/2 - cup well drained and chopped roasted red sweet peppers
1/2 - cup refrigerated or frozen egg product, thawed
1/3 - cup snipped fresh Italian (flat-leaf) parsley
2 - cloves garlic, minced
1/4 - teaspoon ground black pepper
1 - pound 95% lean ground beef
8 - ounces ground lamb or 85% lean ground beef
Nonstick cooking spray
1/2 - cup reduced-sugar ketchup
2 - tablespoons reduced-sodium Worcestershire sauce
1 - tablespoon Dijon-style mustard
1 - tablespoon balsamic vinegar
2 - tablespoons crumbled reduced-fat feta cheese (optional)


DIRECTIONS

In a large bowl combine tomatoes, bread crumbs, onion, zucchini, roasted peppers, egg product, half of the parsley, the garlic, and black pepper. Add ground beef and ground lamb; mix well.


Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips in the prepared cooker; coat strips with cooking spray. Place meat mixture on top of strips in cooker; pat into an oval or round loaf. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.


If using low-heat setting, turn to high-heat setting. In a small bowl combine ketchup, Worcestershire sauce, mustard, and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook for 30 to 45 minutes more or until an instant-read thermometer registers 165 degrees F.*
Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off. Place on a serving plate. Remove foil strips. Sprinkle meatloaf with cheese (if desired) and the remaining parsley. Cover and let stand for 15 minutes before serving.


FROM THE TEST KITCHEN
*TIP:
Meat may still look pink inside.
Nutrition Facts (Italian-Style Slow Cooker MeatLoaf)
Per serving: 194 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 54 mg chol., 452 mg sodium, 9 g carb., 1 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 11 2017

From fancy steak dinners to simple sandwiches, these hearty beef dinners are so delicious—and oh-so-easy to make, even on hectic weeknights.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves


DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.


Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.


FROM THE TEST KITCHEN
SERVING SUGGESTION:
Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
Nutrition Facts (Steak Remoulade Sandwiches)


Per serving: 370 kcal cal., 11 g fat (2 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 551 mg sodium, 35 g carb., 2 g fiber, 3 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 12 2017

On a cool fall or winter evening, or even in the middle of summer when you need a comfort meal, nothing hits the spot like a cozy soup meal. When you don't have hours to spend letting flavors simmer together, turn to one of these quick soup dinners. From hearty chili to creamy chowder, we show you how to make delicious soups and stews in minutes.

Ingredients

1 - pound small new potatoes
3 - large carrots, halved lengthwise and cut up
1 - 17 ounce package refrigerated cooked beef tips with gravy
1 1/4 - cups water
1 - bunch green onions, chopped
Fresh or dried thyme


Directions
Rinse potatoes. Halve or quarter large potatoes for fairly uniform size. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap and microwave on 100 percent power (high) for 5 minutes. Add carrots; cover and cook for 5 to 7 minutes, just until potatoes and carrots are tender.


In a Dutch oven combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme.
From the Test Kitchen


CHANGE UP:

Substitute 1 pound sweet potatoes, peeled and cut up, for the new potatoes. Along with the chopped green onions, add a handful of chopped kale. Serve the stew with crusty bread or whole grain crackers.

Nutrition Facts (Sunday Dinner Stew)
Per serving: 302 kcal cal., 9 g fat (3 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 52 mg chol., 686 mg sodium, 36 g carb., 6 g fiber, 9 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 14 2016

Our favorite versions of classic comfort foods for you to enjoy at home. These comfort food gifts will quickly become family dinner favorites.

Ingredients

1 - tablespoon vegetable oil
1/2 - cup finely chopped fresh mushrooms
1/2 - cup shredded carrot (1 medium)
1/3 - cup finely chopped onion (1 small)
2 - cloves garlic, minced
2 - eggs, lightly beaten
1/4 - cup milk
3 - tablespoons ketchup
1 - tablespoon Dijon-style mustard
1 - tablespoon Worcestershire sauce
1/2 - teaspoon kosher salt
1 - cup soft bread crumbs
1 - pound ground beef chuck*
1 - pound ground beef sirloin*
1/2 - cup ketchup
1/4 - cup packed brown sugar
2 - teaspoons Dijon-style mustard


Directions
Preheat oven to 350 degrees F. In a large skillet heat oil over medium-high heat. Add mushrooms, carrot, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. In a large bowl combine eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon mustard, the Worcestershire sauce, and kosher salt. Add bread crumbs and vegetable mixture, stirring until evenly moistened.


Add ground beef; using your clean hands, mix well. Line a 3-quart rectangular baking dish with foil. Lightly pat the mixture into a 9x5-inch loaf in the prepared meal.


For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.
Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.
From the Test Kitchen
GLAZE OPTIONS:

Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron

Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron

Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron

Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iron

*TIP:

If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.

Nutrition Facts (Best Meatloaf)
Per serving: 369 kcal cal., 18 g fat (6 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 123 mg chol., 649 mg sodium, 24 g carb., 1 g fiber, 13 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 22 2016

Step up your pot roast meal game. Saucy marinara transforms the American classic into an Italian dinner masterpiece. The best part: It all happens in your slow cooker.

Ingredients

1 - 3 pound boneless beef chuck pot roast
1 - teaspoon garlic salt
1 - teaspoon fennel seed, toasted and crushed
1/2 - teaspoon ground black pepper
2 - medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 - medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1 - large onion, cut into thin wedges (1 cup)
1 - 26 ounce jar pasta sauce
2 - cups hot cooked penne pasta
1/4 - cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)


Directions
Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.
From the Test Kitchen
TO STORE RESERVES:

Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Italian Pot Roast)
Per serving: 535 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 134 mg chol., 944 mg sodium, 47 g carb., 6 g fiber, 14 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 13 2016

Pulling together a delicious, well-rounded meal is a breeze with our best dinners for a one-dish dinner. Each of our one-dish dinners cooks in just one pan, making cleanup a breeze. Including dinner recipes for pork roast, coconut shrimp, and tostadas, our collection of one-dish dinner recipes makes weeknight cooking easier.

Ingredients

1 1/2 - pounds beef chuck roast
4 - cups cubed peeled butternut squash (1 1/2-inch cubes)
2 - 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
1 1/2 - cups no-salt-added beef broth or water
3/4 - cup chopped onion (1 large)
1 - 4 ounce can diced green chiles
1 - tablespoon ground ancho chile powder
2 - teaspoons unsweetened cocoa powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
3  - cloves garlic, minced
Snipped fresh cilantro


Hot cooked polenta or hot cooked rice (optional)
Directions
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.
Nutrition Facts (Texas Beef with Butternut Squash)
Per serving: 258 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 75 mg chol., 313 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 11 2016

Stir cinnamon-and-nutmeg-infused butternut squash, maple syrup, and lemon juice into cooked quinoa. While this is technically a brunch recipe, we think it's savory and filling enough to pass for lunch or dinner!

Ingredients

1
large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups)
1/4
cup extra-virgin olive oil or coconut oil
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
Sea salt and ground black pepper
1/4
cup chopped fresh parsley
1/4
cup chopped fresh chives
2/3
cup extra-virgin olive oil
2
lemons, zested (4 teaspoons)
4
cloves garlic, minced
1/2
of a yellow onion
, finely chopped (1/2 cup)
4
cups cooked quinoa*
2
tablespoons maple syrup
pinch cayenne pepper
4
cups baby kale
2
tablespoons lemon juice
3
ounces Manchego cheese, shaved
Radish sprouts (optional)
Directions
Preheat oven to 425 degrees F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.
Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.
In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.
From the Test Kitchen
ADD AN EGG:

Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.

*

For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.

Nutrition Facts (Quinoa and Butternut Bowl)
Per serving: 378 kcal cal., 25 g fat (5 g sat. fat, 3 g polyunsaturated fat, 15 g monounsatured fat), 8 mg chol., 327 mg sodium, 34 g carb., 5 g fiber, 6 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:00 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 18 2016

Farmer's market finds: yellow or red sweet peppers, sweet corn, green onions, romaine lettuce, cherry tomatoes, shallots, cilantro

It's hard to beat candy-sweet cobs of fresh-from-the-farmer's-stand sweet corn. But pair the fresh kernels with juicy, ripe tomatoes, sweet peppers, and strips of thinly sliced steak dinner, and you just might pull it off.

Ingredients

1 - recipe Cilantro Dressing
8 - ounces beef flank steak
2 - small yellow and/or red sweet peppers, halved
1 - ear fresh sweet corn
2 - green onions, trimmed
Nonstick cooking spray
2 - cups torn romaine lettuce
4 - cherry tomatoes, halved
1/4 - of a small avocado, peeled and thinly sliced (optional)


Directions
Prepare Cilantro Dressing and divide it into two portions.
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
Coat sweet peppers, corn, and green onions with cooking spray.
For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.)
Thinly slice steak against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." To serve, divide romaine lettuce between two bowls. Place steak, grilled vegetables, tomatoes, and, if desired, avocado slices on lettuce. Drizzle salads with the reserved portion of Cilantro Dressing.


Cilantro Dressing
Ingredients
3 - tablespoons lime juice
2 - tablespoons chopped shallot
2 - tablespoons snipped fresh cilantro
1 - tablespoon olive oil
1 - tablespoon water
2 - teaspoons honey
1 - large clove garlic, peeled and quartered
1/2 - teaspoon chili powder
1/4 - teaspoon salt
1/4 - teaspoon ground cumin

Directions
 In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.
Nutrition Facts (Grilled Flank Steak Salad)
Per serving: 337 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 47 mg chol., 375 mg sodium, 31 g carb., 5 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, June 27 2016

Fire up the grill and try one of our favorite grilling recipes, from classic main dishes -- including chicken, ribs, pork, burgers, steak, and more -- to seasonal sides, salads, skewers, and desserts.

Ingredients

1
cup California red oak or oak wood chips
1
tablespoon kosher salt
1
tablespoon granulated garlic
1
teaspoon onion powder
1
teaspoon ground black pepper
1
teaspoon dried parsley flakes
1
pound boneless beef tri-tip roast (bottom sirloin roast)
Red Wine Vinegar Baste (see recipe, page ???)
3
tablespoons olive oil
2
tablespoons lemon juice
3
firm medium avocados, halved, seeded
Directions
In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.
Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135 degrees F) or 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.
Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. To serve, cut roast diagonally against the grain.
In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.
From the Test Kitchen
RED WINE VINEGAR BASTE

In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.

*TEST KITCHEN TIP:

If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120 degrees F. Continue to grill until desired doneness.

Nutrition Facts (Tri-Tip Roast with Grilled Avocados)
Per serving: 511 kcal cal., 39 g fat (8 g sat. fat, 3 g polyunsaturated fat, 24 g monounsatured fat), 98 mg chol., 1131 mg sodium, 8 g carb., 5 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 29 2016

Mix in carrots and poblano peppers with the ground beef to add unbeatable texture and flavor to this juicy burger recipe. Guacamole and tomatoes temper the spice and bump up the freshness. 

Ingredients

2 - fresh medium poblano or Anaheim chile peppers
1 - egg, lightly beaten
3/4 - cup soft bread crumbs (1 slice)
1/2 - cup shredded carrot
2 - tablespoons water
1 - teaspoon dried oregano, crushed
2 - cloves garlic, minced
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - pound lean ground beef
4 - kaiser rolls, split and toasted
4 - slices red and/or orange tomato
Frozen avocado dip (guacamole), thawed (optional)
Directions
Preheat oven to 425 degrees F. To roast chile peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Wrap peppers in the foil and let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins;, gently pull off the skins in strips and discard. Chop roasted peppers.
In a large bowl combine egg, bread crumbs, carrot, the water, oregano, garlic, salt, black pepper, and roasted peppers. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then kaiser rolls on grill rack over heat. Cover and grill as directed.)
Serve burgers on rolls with tomato and, if desired, avocado dip.
Nutrition Facts (Grilled Poblano Chile Burgers)
Per serving: 478 kcal cal., 21 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 751 mg sodium, 41 g carb., 2 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 14 2016

Top steaks and potatoes with a warm relish of cherry tomatoes, garlic, green olives, and fresh oregano.

Ingredients

1 - pound baby Yukon gold or new potatoes, halved and/or quartered
4 - 4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Salt
Ground black pepper
4 - teaspoons olive oil
8 - ounces cherry tomatoes
3 - cloves garlic, sliced
3/4 - cup pitted green olives, coarsely chopped
1 - teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

Directions

Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.

Nutrition Facts (Beef and Baby Spuds with Tomato-Olive Ragout)

Per serving: 
409 kcal cal., 
23 g fat 
(7 g sat. fat, 
2 g polyunsaturated fat, 
12 g monounsatured fat), 
53 mg chol., 
643 mg sodium, 
24 g carb., 
4 g fiber, 
3 g sugar, 
26 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 01 2016

Upgrade your burger meal from simple to indulgent with our restaurant-style recipe. Wrapped in slices of brown sugar bacon and nestled under homemade coleslaw and fried pickles, this standout grilled burger will wow any guest.

Ingredients

12 slices bacon
6 tablespoons packed brown sugar
4 teaspoons ground coffee
1 teaspoon garlic powder
1 1/2 pounds 80 percent lean ground beef
3 tablespoons rice vinegar
2 tablespoons mayonnaise or salad dressing
2 teaspoons sugar
1/2 teaspoon Asian chili sauce (Sriracha sauce)
1/2 teaspoon kosher salt
2 1/2 cups shredded green cabbage
1/2 cup shredded carrot (1 medium)
1/2 cup thinly sliced red onion
1/4 cup snipped fresh parsley
Kosher salt
Ground black pepper
6 sesame seed-topped hamburger buns, split and toasted

recipe Fried Pickles
Directions
Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.
Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.
For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.
Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.
From the Test Kitchen
*TIP:

The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Fried Pickles
Ingredients
1
cup all-purpose flour
1
cup yellow cornmeal
2
tablespoons ground black pepper
3
cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4
cup buttermilk or sour milk*
peanut or vegetable oil for deep-frying
Directions
Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
Nutrition Facts (Bacon-Wrapped Burger with Fried Pickles & Slaw)
Per serving: 1013 kcal cal., 61 g fat (15 g sat. fat, 5 g polyunsaturated fat, 22 g monounsatured fat), 97 mg chol., 1611 mg sodium, 82 g carb., 5 g fiber, 17 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 14 2016

Ingredients:
1    Standing Angus Rib Roast
1 cup    Bud Light
1    Packet Mccormick Taco Seasoning
1    Packet Good Season’s Italian Salad Dressing Mix
½ tsp    Mccormick Steak Seasoning
½ tsp    Mccormick Black Pepper
1 Tbsp    Domino Brown Sugar
Directions:
Set the oven to 450 degrees. Take the bones out of the Angus Roast and place them in a large baking dish. Set the roast on top. Stir together the Bud Light and the dry ingredients in a small bowl and pour onto the meat. Place the dish into the refrigerator for one hour. Combine the Good Season’s mix and the taco seasoning in a glass bowl. Cover the roast with the seasonings. Return this to the refrigerator for thirty minutes. Put the dish into the oven for half an hour. Allow time to cool before serving.

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 09 2016

Ingredients

1
8 ounce can pizza sauce
1/2
cup shredded zucchini
1/4
cup rolled oats
1/4
cup finely chopped onion
3
tablespoons snipped fresh parsley
1
teaspoon bottled minced garlic
1
teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
pound lean ground beef
1/2
pound uncooked ground turkey breast
Directions
In large bowl, combine 2 tablespoons of the pizza sauce, the zucchini, oats, onion, 2 tablespoons of the parsley, 1/2 teaspoon of the garlic, the thyme, salt, and pepper. Add beef and turkey; mix well. Shape meat mixture into a 7x4x2-inch loaf. Place loaf in a greased 9-inch microwave-safe pie plate or greased 2-quart square baking dish.
Cover meatloaf with parchment or waxed paper. Microwave on 100% power (high) for 5 minutes, turning plate once*. Tilt dish slightly and spoon off drippings. In a small bowl, stir together the remaining pizza sauce, remaining parsley, and remaining garlic. Pour evenly over meatloaf. Cover with paper; microwave on 50% power (medium) for 21 to 24 minutes or until cooked through (165 degrees F), turning plate twice*. Makes 6 servings.
From the Test Kitchen
*

There is no need to turn the dish if your microwave has a turntable.

Nutrition Facts (Microwave Meatloaf with Tomato Sauce)
Per serving: 243 kcal cal., 12 g fat (5 g sat. fat, 0 g polyunsaturated fat, 5 g monounsatured fat), 66 mg chol., 380 mg sodium, 7 g carb., 1 g fiber, 2 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 01 2016

Ingredients
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
 
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
Directions
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, February 21 2016

Enchilada Meat Loaf
Ingredients

1
egg, lightly beaten
1
medium onion, finely chopped
1/4
cup bottled salsa
2
tablespoons chili powder
3
cloves garlic, minced
1/2
teaspoon salt
1
pound ground beef
1
8 1/2 ounce package corn muffin mix
2
ounces sharp cheddar cheese, sliced
Bottled salsa (optional)
Directions
Preheat oven to 350 F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.
Nutrition Facts (Enchilada Meat Loaf)
Per serving: 573 kcal cal., 33 g fat (13 g sat. fat, 2 g polyunsaturated fat, 15 g monounsatured fat), 161 mg chol., 1069 mg sodium, 46 g carb., 3 g fiber, 16 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 17 2016

This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.

ingredients
1 1/2   pounds   beef flank steak or beef top round steak, cut into bite-size strips
1    teaspoon   ground cumin
1/4   teaspoon   salt
1/8   teaspoon   black pepper
2    tablespoons   canola oil
2      cloves garlic, minced
2    14 ounce can  lower-sodium beef broth
1    14 ounce can  reduced-sodium chicken broth
8    ounces   dried multigrain high protein angel hair pasta
2      medium red or yellow sweet peppers, chopped (2 cups)
6      green onions, trimmed, cut in 1-inch bias slices
1/2   cup   salsa
1/4   cup   snipped fresh oregano
1    recipe   Pico de Gallo or 1 1/2 cups refrigerated fresh or bottled salsa
Pico de Gallo
1 1/4   cups   chopped fresh tomatoes
1/4   cup   chopped onion
1/4   cup   snipped fresh cilantro
2    tablespoons   lime juice
1      fresh jalapeno chile pepper, seeded and finely chopped*
2      cloves garlic, minced
1/8   teaspoon   salt

directions
Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.
Add pasta, sweet peppers, and green onions to skillet. Cook, uncovered, 2 to 3 minutes, until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls. Top with salsa. Makes 8 servings.
Pico de Gallo
In a small bowl combine all ingredients. Makes about 1 1/2-cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 297, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 2, carb. (g) 26, fiber (g) 4, sugar (g) 5, pro. (g) 26, sodium (mg) 577, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:58 am   |  Permalink   |  0 Comments  |  Email
Monday, December 28 2015

1 4 pound boneless beef sirloin or beef rump roast, cut into 2- to 3-inch pieces
1/2 cup water
1 0.7 ounce envelope Italian dry salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2- 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
10 - 12 hoagie buns, kaiser rolls or other sandwich rolls, split
1 1/2 cups shredded Italian blend cheeses (6 ounces) (optional)
Pickles, sliced onion, sliced pepperoncini and/or roasted red sweet pepper strips 

Posted by: AT 01:57 am   |  Permalink   |  0 Comments  |  Email
Monday, November 16 2015

ingredients
3    cups   dried medium noodles (6 ounces)
1    pound   ground beef
2    8 ounce can  tomato sauce
1    teaspoon   dried basil, crushed
1/2   teaspoon   sugar
1/2   teaspoon   garlic powder
1/4   teaspoon   salt
1/4   teaspoon   black pepper
1    8 ounce carton  dairy sour cream
1    8 ounce package  cream cheese, softened
1/2   cup   milk
1/3   cup   chopped onion (1 small)
1    10 ounce package  frozen chopped spinach, cooked and well drained
1    cup   shredded cheddar cheese (4 ounces)
directions
Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
Makes 8 servings
Make Ahead Tip
Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 472, Fat, total (g) 30, chol. (mg) 127, sat. fat (g) 17, carb. (g) 25, fiber (g) 3, pro. (g) 27, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:00 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 14 2015

A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.

ingredients
Beef:
1    tablespoon   olive oil
1    tablespoon   pepper-medley seasoning blend
1/4   teaspoon   salt
2    cloves  garlic, chopped
1/2   teaspoon   dried thyme
1      boneless beef eye-round roast (3-1/2 to 4 pounds)
Sweet Potatoes and Brussel Sprouts:
2    pounds   sweet potatoes, with skins, scrubbed, cut in 2-inch pieces
1    tablespoon   olive oil
1/2   teaspoon   salt
1/4   teaspoon   black pepper
2    packages  (10 ounces each) fresh Brussels sprouts, cleaned
Sauce:
1    cup   sour cream
2    tablespoons   bottled horseradish
2    tablespoons   milk
2    tablespoons   fresh lemon juice
1    tablespoon   Dijon mustard
1/4   teaspoon   salt
1/4   teaspoon   black pepper
directions
Beef:
Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.
Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Sauce:
Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 570, Fat, total (g) 31, chol. (mg) 119, sat. fat (g) 13, carb. (g) 31, fiber (g) 5, pro. (g) 44, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 06 2015

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

ingredients
1    2 1/2 - 3 pound   beef tenderloin
2    tablespoons   cooking oil
1 - 2      cloves garlic, minced
1    teaspoon   cracked black pepper
1/2   teaspoon   sea salt or kosher salt or 1/4 tsp. salt
4    sprigs  fresh rosemary
4    sprigs  fresh oregano
4    sprigs  fresh thyme
1      Mushroom Tumble or Horseradish Cream (see below)
    Fresh thyme sprigs
Horseradish Cream
1    7 - 8 ounce carton  creme fraiche or dairy sour cream
2    tablespoons   prepared horseradish
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper

Mushroom Tumble
6    cups   assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster
3    tablespoons   olive oil
2    tablespoons   lemon juice
1    teaspoon   reduced-sodium soy sauce
    coarse sea salt
    cracked black pepper

directions
Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Mushroom Tumble
In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Tip
Test Kitchen Tip:
Slow roasting in the early stages ensures that the meat is tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.36, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 29 2015

This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal.

ingredients
1    4 - 5 pound   boneless beef chuck pot roast
1    cup   water
6    medium  potatoes, peeled and quartered
1    16 ounce package  peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
1    medium  onion, cut into wedges
1    envelope  (1/2 of 2-ounce package) onion soup mix
1    10 3/4ounce can  condensed cream of mushroom soup
1/2   teaspoon   bottled hot pepper sauce (optional)
1/4   teaspoon   ground black pepper
1    clove  garlic, minced
directions
Trim fat from meat. Add the water to a 5- to 6-quart Dutch oven. Layer in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over meat and vegetables; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling-apart tender.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 589, Fat, total (g) 14, chol. (mg) 116, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 63, vit. A (IU) 12293.33, vit. C (mg) 18.3, Thiamin (mg) 0.46, Riboflavin (mg) 0.54, Niacin (mg) 16.39, Pyridoxine (Vit. B6) (mg) 2.03, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 5.06, sodium (mg) 998, Potassium (mg) 1743, calcium (mg) 90.87, iron (mg) 6.48, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 10 2015

ingredients
8      yellow or white corn tortillas
1    pound   ground beef
2    tablespoons   toasted sesame oil
2      cloves garlic, minced
1/4   teaspoon   crushed red pepper
1/4   cup   reduced-sodium soy sauce
3    tablespoons   packed brown sugar
3    tablespoons   rice vinegar
1    tablespoon   water
1      recipe Quick Pickled Cucmbers and Slaw (recipe below)
    Lime wedges
    Asian chile sauce (Sriracha)
Quick Pickled Cucumbers and Slaw
1/4   cup   rice vinegar
2    tablespoons   granulated sugar
1/2   teaspoon   salt
1    cup   halved and very thinly sliced cucumber
1    cup   shredded red cabbage

directions
Preheat oven to 350 degrees F. Stack tortillas and wrap in foil. Heat tortillas in oven 10 minutes.
Meanwhile, in a large skillet, brown ground beef over medium-high heat. Drain fat and set beef aside.
Add sesame oil to skillet. Add garlic and cook for 30 seconds over medium heat or until lightly browned. Stir in crushed red pepper. Stir in soy sauce, brown sugar, rice vinegar, and water. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Return beef to skillet; heat through.
To serve, spoon beef onto tortillas. Top with Quick Pickled Cucumbers and Slaw. Serve with lime wedges and chile sauce.
Quick Pickled Cucumbers and Slaw
In a medium bowl whisk together vinegar, sugar, and salt. Add cucumber and cabbage. Stir to combine. Let stand at least 15 minutes or up to 6 hours. Serve with a slotted spoon.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 500, Fat, total (g) 23, chol. (mg) 75, sat. fat (g) 7, carb. (g) 45, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 5, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 20, pro. (g) 25, vit. A (IU) 253.01, vit. C (mg) 13.74, Thiamin (mg) 0.23, Riboflavin (mg) 0.36, Niacin (mg) 5.73, Pyridoxine (Vit. B6) (mg) 0.38, Folate (µg) 12.95, Cobalamin (Vit. B12) (µg) 1.85, sodium (mg) 1062, Potassium (mg) 535, calcium (mg) 83, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 03 2015

ingredients
1/4   cup   reduced-sodium soy sauce
3    tablespoons   rice vinegar
2    tablespoons   hoisin sauce
2    tablespoons   brown sugar
1    tablespoon   chopped fresh ginger
1    tablespoon   dark Asian sesame oil
2    teaspoons   cornstarch
1/4   teaspoon   red pepper flakes
2    cups   water
2    3 ounce packages  beef-flavored ramen noodles
4      scallions, trimmed and sliced
2    tablespoons   vegetable oil
1    pound   boneless beef sirloin, thinly sliced across grain
3    cloves  garlic, minced
1    pound   fresh asparagus, diagonally cut into 1 1/2-inch pieces
1    tablespoon   sesame seeds, toasted
directions
In cup, mix soy sauce, vinegar, hoisin sauce, brown sugar, ginger, 2 teaspoons sesame oil, the cornstarch and red pepper flakes. In medium-size saucepan, bring water to a boil. Add noodles with only one of the seasoning packets, the scallion and the remaining 1 teaspoon sesame oil. Remove from heat; let stand, covered.
In large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sirloin and garlic. Stir-fry for 3 minutes. Remove beef. In same skillet, heat remaining 1 tablespoon vegetable oil. Add asparagus; stir-fry for 2 minutes. Stir soy sauce mixture. Add beef and soy sauce mixture to skillet. Stir-fry about 1 minute or until thickened. Sprinkle with sesame seeds. Serve with noodles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 503, Fat, total (g) 24, chol. (mg) 93, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 38, sodium (mg) 1338, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:55 am   |  Permalink   |  0 Comments  |  Email
Monday, August 31 2015

ingredients
12    ounces   beef flank steak
1/2   cup   bottled light clear Italian salad dressing
1/2   teaspoon   finely shredded lime peel
1/4   cup   lime juice
2    tablespoons   snipped fresh cilantro
1/4   cup   finely chopped onion
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
4    cups   spring baby salad greens
1      medium red sweet pepper, seeded and cut into bite-sized strips
1      medium avocado, halved, seeded, peeled, and thinly sliced
3      whole wheat pita bread rounds, halved
directions
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.)
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, red pepper, avocado, and reserve dressing mixture. Fill each pita half with beef mixture.
Tip
Broiling Tip:
Or place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160 degrees F), turning once.

Tip
Lunch Tomorrow:
Use any leftover grilled beef for individual taco salads. Layer fresh greens, black beans, chopped tomatoes, grilled beef, light shredded cheddar cheese, salsa, and light sour cream.

Tip
Cost-Saving Tip: Instead of using a package of mixed greens, but fresh lettuces and make smaller bags of your own spring mixes.

Convenience Tip: These yummy pitas can easily be rolled up in to a wrap or even just eaten as a salad to cut more calories.

Substitution Tip: Switch out lime peel and juice for lemon peel and just for a different, but just as tasty, citrus flavor.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 254, Fat, total (g) 11, chol. (mg) 23, sat. fat (g) 3, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 17, vit. A (IU) 1068.98, vit. C (mg) 32.48, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 425, Potassium (mg) 574, calcium (mg) 30.29, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 27 2015

Add a little depth of flavor to a jarred beef gravy with a splash of dry red wine in this slow cooker meal.

ingredients
2    pounds   boneless beef round steak, cut 3/4 inch thick
1    tablespoon   cooking oil
2      medium onions, sliced
3    cups   sliced fresh mushrooms
1    12 ounce jar  beef gravy
1    1.1ounce package  dry mushroom gravy mix
    Mashed potatoes (optional)
directions
Trim fat from steak. Cut steak into 8 serving-size pieces. Brown meat, half at a time, in hot oil in a large skillet. Drain off fat. Place onions in a 3-1/2 or 4-quart slow cooker. Place steak pieces and mushrooms on onions. Combine beef gravy and mushroom gravy mix; pour over gravy mixture over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over mashed potatoes, if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 194, Fat, total (g) 7, chol. (mg) 57, sat. fat (g) 2, carb. (g) 7, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 24, vit. A (IU) 0, vit. C (mg) 1.18, Thiamin (mg) 0.13, Riboflavin (mg) 0.36, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 479, Potassium (mg) 539, calcium (mg) 10.1, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:45 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 04 2015

ingredients
1/4   cup   refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2    tablespoons   fat-free milk
1/2   cup   fine dry bread crumbs
1/2   teaspoon   dried oregano, crushed
1/4   teaspoon   black pepper
2    cloves  garlic, minced
1 1/2   pounds   95 percent lean ground beef
1/2   cup   crumbled reduced-fat feta cheese (2 ounces)
1/4   cup   oil-packed dried tomatoes, drained and snipped
1/4   cup   bottled pizza or pasta sauce
    Romaine leaves, julienne carrots, and cucumber slices (optional)
    Red wine vinaigrette (optional)
directions
In a large bowl combine egg product and milk; beat with a fork. Stir in bread crumbs, oregano, pepper, and garlic. Add ground beef, feta cheese, and dried tomatoes; mix well. Shape meat mixture into a 6-inch round loaf.
Tear off an 18-inch-square sheet of heavy foil. Cut into thirds. Fold each piece into thirds lengthwise. Crisscross strips and place meat loaf in center of foil strips. Bringing up strips, transfer loaf and foil to a 3 1/2- or 4-quart slow cooker (leave foil strips under loaf). Press loaf away from side of cooker. Fold strips down, leaving loaf exposed. Spread pizza sauce over loaf.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using foil strips, carefully lift meat loaf from cooker. Discard foil strips. If desired, combine romaine, carrots, and cucumbers; top with vinaigrette. Serve salad with meat loaf.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 238, Fat, total (g) 9, chol. (mg) 74, sat. fat (g) 4, carb. (g) 10, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 29, vit. A (IU) 291.54, vit. C (mg) 5.9, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.68, sodium (mg) 324, Potassium (mg) 569, calcium (mg) 80.77, iron (mg) 3.6, Starch () 0.5, Lean Meat () 4, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 23 2015

ingredients
1 1/4   pounds   red, white and blue-skinned small potatoes
2      ribs celery, sliced
1/2     red onion, chopped
2      scallions, sliced
3    tablespoons   canola oil
3    tablespoons   white vinegar
1    teaspoon   sugar
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1 3/4   teaspoons   beau monde seasoning (such as Spice Islands)
1    pound   flank steak
directions
Place potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil; simmer for 15 to 20 minutes or until tender. Drain and quarter potatoes; place in a large bowl. Stir in celery, red onion and scallions.
In a small bowl, whisk together oil, vinegar, sugar salt and pepper. Gently fold into potato mixture and cover with plastic wrap.
Heat broiler. Rub beau monde seasoning on both sides of steak. Broil for 3 minutes per side or until internal temperature reaches 135 degrees . Allow to rest 5 minutes before thinly slicing against the grain.
Serve sliced steak with warm potato salad.
Tip
Make your own seasoning mixture: Combine 1 tbsp each celery salt, black pepper and onion powder.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 356, Fat, total (g) 17, chol. (mg) 37, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 28, sodium (mg) 799, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 09 2015

ingredients
1    pound   beef flank steak or boneless beef sirloin
2    tablespoons   reduced-sodium soy sauce
1 - 1 1/2   teaspoons   Chinese five-spice powder
1    6 ounce carton  plain Greek yogurt
1    tablespoon   snipped fresh mint leaves
2    small  limes
    Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.

Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 28 2015

ingredients
1 1/2   pounds   ground beef sirloin
2    teaspoons   Worcestershire sauce
1    tablespoon   snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    tablespoons   olive oil
1 1/2   cups   thickly sliced button or cremini mushrooms
2      small red onions, sliced
1      red sweet pepper, stemmed, seeded, and cut into strips
1/3   cup   crumbled feta cheese
4      kaiser rolls, split and toasted
directions
In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
Serve burgers topped with vegetables and feta on toasted buns.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 652, Fat, total (g) 37, chol. (mg) 126, sat. fat (g) 13, carb. (g) 37, Monounsaturated fat (g) 17, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 41, vit. A (IU) 1238.87, vit. C (mg) 51.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.74, Niacin (mg) 11.37, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 93.88, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 840, Potassium (mg) 832, calcium (mg) 159, iron (mg) 6.1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:23 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 23 2015

ingredients
2    pounds   80-percent-lean ground beef
2    tablespoons   coarsely ground black pepper
3    tablespoons   olive oil
4    cups   assorted sliced mushrooms, such as cremini, button, and/or oyster
3    tablespoons   minced shallots
3    cloves  garlic, minced
1    tablespoon   all-purpose flour
1/2   cup   Merlot or other dry red wine
1/2   cup   beef broth
1    teaspoon   snipped fresh thyme
2    tablespoons   Cognac or brandy
2    tablespoons   cold unsalted butter
    Kosher salt
    Ground black pepper
2 - 3    cups   arugula or watercress
6      Dutch-crunch rolls or other hamburger buns, split and toasted
1/2   cup   crumbled blue cheese (2 ounces)
directions
Shape beef into six 3/4-inch-thick patties. Sprinkle one side of each patty with coarsely ground black pepper, gently pressing pepper into meat. Cover; chill for at least 30 minutes or up to 24 hours.
In a large skillet heat oil over medium-high heat; add mushrooms. Cook without stirring for 3 to 4 minutes or until golden. Stir in shallots and garlic; cook and stir for 2 to 3 minutes more. Sprinkle with flour, stirring to coat.
Add wine; stir to scrape up browned bits from the bottom of the pan. Bring to boiling; reduce heat to medium-low. Simmer for 3 to 4 minutes or until nearly dry. Stir in broth and thyme. Return to boiling; reduce heat. Simmer for 2 to 3 minutes or until thickened. Remove from heat; carefully add Cognac and butter. Return to heat; stir until butter is melted. Season to taste with salt and ground black pepper. Keep warm.
Season patties with salt. For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F to 165 degrees F),* turning once halfway through grilling.
To serve, place arugula on bun bottoms. Top with patties and mushroom mixture. Sprinkle with blue cheese. Add bun tops.
Tip
*TEST KITCHEN TIP:
The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 699, Fat, total (g) 46, chol. (mg) 126, sat. fat (g) 18, carb. (g) 28, Monounsaturated fat (g) 21, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 4, pro. (g) 35, vit. A (IU) 437.31, vit. C (mg) 3.54, Thiamin (mg) 0.31, Riboflavin (mg) 0.69, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 3.54, sodium (mg) 629, Potassium (mg) 787, calcium (mg) 181.74, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 18 2015

ingredients
1    pound   beef flank steak or boneless beef sirloin
2    tablespoons   reduced-sodium soy sauce
1 - 1 1/2   teaspoons   Chinese five-spice powder
1    6 ounce carton  plain Greek yogurt
1    tablespoon   snipped fresh mint leaves
2    small  limes
    Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.

Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email
Friday, May 29 2015

ingredients
2    tablespoons   olive oil
2      cloves garlic, minced
1/2     lemon, juiced
1/2   teaspoon   cumin
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
1/8   teaspoon   pepper
24      cherry tomatoes
1 1/2   pounds   sirloin steak, trimmed and cut into 1-inch cubes
1 1/2   cups   hummus, warmed
    Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.

Posted by: AT 03:37 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 20 2015

ingredients
8 - 10      mesquite or hickory wood chunks
1    3 - 3 1/2pound   fresh beef brisket
1/4   cup   dry red wine or reduced-sodium beef broth
4    teaspoons   Worcestershire sauce
1    tablespoon   cooking oil
1    tablespoon   red wine vinegar or cider vinegar
1      clove garlic, minced (1/2 teaspoon minced)
1/2   teaspoon   coriander seeds, crushed
1/2   teaspoon   hot-style mustard
    Dash cayenne pepper
1    teaspoon   seasoned salt
1    teaspoon   paprika
1    teaspoon   ground black pepper
    Zesty Barbecue Sauce (recipe below)
Zesty Barbecue Sauce
1/2   cup   chopped green sweet pepper
2    tablespoons   chopped onion
1      clove garlic, minced
1/2   cup   ketchup
1      large tomato, peeled seeded and chopped
1    tablespoon   steak sauce
1    tablespoon   Worcestershire sauce
1    teaspoon   packed brown sugar
1/4   teaspoon   ground cinnamon
1/8   teaspoon   ground nutmeg
1/8   teaspoon   ground cloves
1/8   teaspoon   ground ginger
1/8   teaspoon   ground black pepper

directions
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.
For rub:
in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.
Zesty Barbecue Sauce
Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 232, Fat, total (g) 10, chol. (mg) 73, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 535, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 14 2015

ingredients
2    tablespoons   olive oil
2      cloves garlic, minced
1/2     lemon, juiced
1/2   teaspoon   cumin
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
1/8   teaspoon   pepper
24      cherry tomatoes
1 1/2   pounds   sirloin steak, trimmed and cut into 1-inch cubes
1 1/2   cups   hummus, warmed
    Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.

Posted by: AT 03:34 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 29 2015

ingredients
2 tablespoons reduced-fat sour cream
2 tablespoons crumbled blue cheese
2 heads of Treviso or Belgian endive, spears separated (see Note)
4 ounces thinly sliced roast beef, cut into ribbons
directions
Combine sour cream and blue cheese in a small bowl.
Top Treviso (or Belgian endive) with roast beef and a dollop of the blue cheese cream.
TIPS:

Note: Treviso is a slender variety of radicchio.
MAKE AHEAD TIP: Prepare through Step 1 and store in an airtight container for up to 2 days.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 15, Fat, total (g) 1, chol. (mg) 4, pro. (g) 2, sodium (mg) 61, Potassium (mg) 19, Percent Daily Values are based on a 2,000 calorie diet.

Posted by: AT 03:40 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 28 2015

ingredients
3      carrots, cut into 1/2-inch-thick slices
1    ,edoi,  onion, chopped
1 1/2   cups   fresh mushrooms, halved
2    cloves  garlic, minced
2    tablespoons   snipped fresh basil or 1 teaspoon dried basil, crushed
1    tablespoon   snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
3    tablespoons   quick-cooking tapioca
1    pound   beef stew meat, cut into 1-inch cubes
2    cups   water
1    14 1/2ounce can  diced tomatoes, undrained
1    8 ounce can  tomato sauce
1/2   cup   dry red wine or water
1 1/2   teaspoons   instant beef bouillon granules
1    9 ounce package  refrigerated light cheese-filled ravioli
directions
In a 3 1/2- or 4-quart slow cooker place carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Stir in the 2 cups water, the undrained tomatoes, tomato sauce, wine or additional water, and bouillon granules.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook for 20 minutes more. If using, stir in fresh basil and oregano. Makes 8 (1 1/4-cup) servings.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 243, Fat, total (g) 5, chol. (mg) 47, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 20, sodium (mg) 578, Vegetables () 1, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 16 2015

ingredients
8    ounces   93%-lean ground beef
8    ounces   99%-lean ground turkey breast
1/2   cup   chopped onion
1    10 ounce can  diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
1/2   teaspoon   ground cumin
1/2   teaspoon   ground chipotle chile, or 1 teaspoon chili powder
1/2   teaspoon   dried oregano
directions
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
Tips:
Tip: Look for Rotel brand diced tomatoes with green chiles--original or mild, depending on your spice preference--and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Reheat just before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 98, Fat, total (g) 2, chol. (mg) 35, sat. fat (g) 1, carb. (g) 3, Monounsaturated fat (g) 1, fiber (g) 1, pro. (g) 17, sodium (mg) 243, Potassium (mg) 26, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:34 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 15 2015

ingredients
    Olive oil
1    14 1/2ounce can  diced tomatoes (undrained)
6      6-inch flour tortillas
12    ounces   lean ground beef
1      small onion, chopped
1      red or green sweet pepper, chopped
1    teaspoon   chili powder
1/4   teaspoon   ground cinnamon
4    ounces   cheddar cheese, shredded
    Fresh cilantro leaves
directions
Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.
Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 279, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 7, carb. (g) 18, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 18, vit. A (IU) 1367.7, vit. C (mg) 31.1, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 2.86, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.76, Cobalamin (Vit. B12) (µg) 1.1, sodium (mg) 462, Potassium (mg) 265, calcium (mg) 202, iron (mg) 2.54, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:47 am   |  Permalink   |  Email
Friday, March 27 2015

ingredients
    Nonstick cooking spray
1    16 ounce package  shelf-stable potato gnocchi
1 1/2   cups   light or no-sugar-added tomato-base pasta sauce
12    ounces   extra-lean ground beef
1/4   cup   finely chopped onion
1      small egg, lightly beaten, or 2 tablespoons refrigerated or frozen egg product, thawed
2    tablespoons   fine dry whole wheat bread crumbs
1/2   teaspoon   dried oregano, crushed
1/2   teaspoon   dried basil, crushed
1/4   teaspoon   garlic powder
1/4   teaspoon   fennel seeds, crushed
2    teaspoons   olive oil
8    ounces   fresh mushrooms, sliced
1    medium  green sweet pepper, stemmed, seeded, and cut into bite-size strips
1/2   cup   thinly sliced onion
2    teaspoons   olive oil
1/2   cup   shredded part-skim mozzarella cheese (2 ounces)
directions
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in pasta sauce; set aside.
Meanwhile, in a large bowl combine ground beef, the chopped onion, egg, bread crumbs, oregano, basil, garlic powder, and fennel seeds. Shape meat mixture into 24 balls.
In a large skillet heat 2 teaspoons olive oil over medium heat. Add mushrooms, sweet pepper, and the sliced onion; cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.
In the same large skillet heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160 degrees F), turning occasionally. Transfer meatballs to bowl with gnocchi and vegetables. Stir gently to combine.
Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.
Make Ahead Tip
To Make Ahead:
Prepare as directed through Step 4. Pour gnocchi mixture into prepared baking dish. Cover with foil. Chill for 4 to 24 hours. To serve, preheat oven to 350 degrees F. Bake, covered, for 45 minutes; stir. Sprinkle cheese on top. Bake, uncovered, for 10 to 15 minutes more or until cheese is melted and golden brown.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 234, Fat, total (g) 6, chol. (mg) 54, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 16, vit. A (IU) 410.53, vit. C (mg) 17.08, Thiamin (mg) 0.06, Riboflavin (mg) 0.24, Niacin (mg) 3.47, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 15.29, Cobalamin (Vit. B12) (µg) 1.08, sodium (mg) 485, Potassium (mg) 447, calcium (mg) 83, iron (mg) 1.92, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 19 2015

ingredients
2    cups   dried bow tie or other shape pasta (8 ounces)
4    cups   fresh broccoli and/or cauliflower florets
2    cups   chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
1/4   cup   purchased dried tomato pesto
    Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 18 2015

ingredients
1    pound   extra-lean ground beef
1    14 ounce can  fire-roasted diced tomatoes, undrained
1    11 ounce can  corn with red and green bell peppers, undrained
1/2   cup   chopped onions
1    10 ounce tub  PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3    cups   cooked long-grain white rice
1    cup   KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1    cup   crushed tortilla chips
3    tablespoons   chopped fresh cilantro
directions
HEAT oven to 350 degrees F.
BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
BAKE 30 min. or until heated through. Top with crushed chips and cilantro.
Substitute:
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 330, Fat, total (g) 13, chol. (mg) 65, sat. fat (g) 7, carb. (g) 33, fiber (g) 2, sugar (g) 5, pro. (g) 20, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 660, calcium (mg) 151, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 16 2015

ingredients
12    ounces   beef flank steak
12    ounces   skinless, boneless chicken breast
1    12 ounce package  extra-firm water-packed tofu, patted dry
2    tablespoons   toasted sesame oil
2    tablespoons   low-sodium soy sauce
4    teaspoons   lime juice
4    teaspoons   rice vinegar
1    tablespoon   toasted sesame seeds
2    teaspoons   minced fresh ginger
4    cloves  garlic, minced
1/2   teaspoon   crushed red pepper
12    10 inches   wooden or metal skewers
1/2   cup   plain fat-free yogurt
3    tablespoons   peanut butter
    Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.

Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.

Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:56 am   |  Permalink   |  0 Comments  |  Email
Friday, March 13 2015

ingredients
1      egg, lightly beaten
1    2 1/2ounce package  very thinly sliced corned beef, chopped
1/3   cup   finely chopped cabbage
1/4   cup   soft rye bread crumbs (about 1/2 slice)
1/2   teaspoon   caraway seeds
1/4   teaspoon   salt
1    pound   lean ground beef
1    large  red onion, sliced
4      kaiser rolls, split
3    tablespoons   horseradish mustard
directions
In a medium bowl, combine egg, corned beef, cabbage, bread crumbs, caraway seeds, and salt. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Add onion slices to the grill during the last 10 to 12 minutes or until tender, turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then onion slices and kaiser rolls on grill rack over heat. Cover and grill as above.)
Spread kaiser rolls with horseradish mustard. Serve burgers in rolls with onion slices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 479, Fat, total (g) 22, chol. (mg) 138, sat. fat (g) 7, carb. (g) 36, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 33, sodium (mg) 861, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 03 2015

ingredients
1 1/4   pounds   ground beef (90 percent lean)
1    cup   finely crushed tortilla chips or corn chips
1    envelope  (1/2 of a 2-ounce package) onion soup mix
3/4   cup   bottled taco sauce
2      eggs, lightly beaten (divided)
1/2   teaspoon   ground black pepper
1    8.8ounce pouch  cooked Spanish-style rice (such as Uncle Ben's Ready Rice)
1    15 1/2ounce can  golden hominy, rinsed and drained
1    14 1/2ounce can  diced tomatoes with green chiles, drained
1    cup   shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1      medium fresh Anaheim pepper, seeded and chopped* (1/2 cup)
1/4   cup   snipped fresh cilantro
    Tortilla or corn chips, sliced jalapeno pepper,* and/or fresh cilantro sprigs
directions
Preheat oven to 350 degrees F. In a large bowl combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and black pepper. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate.
Heat rice according to package directions. In a large bowl combine rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, the remaining 1/4 cup taco sauce, and the remaining lightly beaten egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil.
Bake for 40 minutes. Remove foil; bake for 20 minutes more or until an instant-read thermometer inserted near center registers 160 degrees F. Let stand for 15 minutes. Top with chips, jalapeno pepper slices, and/or cilantro.
Tip
*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 493, Fat, total (g) 21, chol. (mg) 150, sat. fat (g) 8, carb. (g) 41, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 4, pro. (g) 29, vit. A (IU) 826.03, vit. C (mg) 18.3, Thiamin (mg) 0.06, Riboflavin (mg) 0.26, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 2.38, sodium (mg) 1355, Potassium (mg) 601, calcium (mg) 232.23, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 28 2015

ingredients
3      ears corn, husks and silks removed
4      center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)
4    slices  bacon
1/2   cup   finely chopped yellow onion
3/4   cup   half-and-half or light cream
2    tablespoons   finely chopped fresh dill
1    tablespoon   finely chopped fresh tarragon
directions
Lightly coat corn and steaks with extra virgin olive oil. Season steaks with 1/2 tsp. salt and 1/4 tsp. pepper. Let steaks stand at room temperature while grilling corn.
For charcoal grill, place corn on rack over medium-hot coals. Cover; grill 10 minutes or until golden, turning occasionally. (For gas grill, preheat grill to medium-high. Grill as above.) Set corn aside. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-hot heat.
Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 13 to 15 minutes more for medium rare (145 degrees F); remove. Cover with foil; set aside.
For corn relish, in skillet over medium coals, cook bacon. Drain on paper towels; reserve drippings in skillet. Cut kernels from cob. Cook onion in drippings over medium coals until tender, 3 minutes, stirring often. Add corn and half-and-half. Bring to boiling; reduce heat. Simmer 3 minutes or until thickened. Add crumbled bacon and herbs; spoon over steaks. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 701, Fat, total (g) 42, chol. (mg) 189, sat. fat (g) 15, carb. (g) 17, Monosaturated fat (g) 18, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 62, vit. A (IU) 389, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 18, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 699, Potassium (mg) 1046, calcium (mg) 91, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 26 2015

ingredients
12    ounces   beef sirloin steak
2/3   cup   bottled ginger vinaigrette salad dressing
3    cups   broccoli florets
8    cups   mixed spring or baby salad greens
1      red sweet pepper
directions
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 9, chol. (mg) 60, sat. fat (g) 2, carb. (g) 17, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 22, vit. A (IU) 2332.33, vit. C (mg) 103.92, Thiamin (mg) 0.15, Riboflavin (mg) 0.24, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 137.08, Cobalamin (Vit. B12) (µg) 2.01, sodium (mg) 468, Potassium (mg) 810, calcium (mg) 80.77, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, February 13 2015

ingredients
1/2   teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   chili powder
1/4   teaspoon   salt, or to taste
3/4   teaspoon   coarsely ground pepper, plus more to taste
1    pound   boneless top sirloin steak, trimmed of fat
3      cloves garlic, peeled, 1 halved and 2 minced
3    teaspoons   canola oil, or extra-virgin olive oil, divided
2      red bell peppers, thinly sliced
1      medium white onion, halved lengthwise and thinly sliced
1    teaspoon   brown sugar
1/2   cup   brewed coffee, or prepared instant coffee
1/4   cup   balsamic vinegar
4    cups   watercress sprigs
directions
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 226, Fat, total (g) 12, chol. (mg) 60, sat. fat (g) 3, carb. (g) 12, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 26, vit. A (IU) 2915.41, vit. C (mg) 124, sodium (mg) 216, Potassium (mg) 606, iron (mg) 4.5, Vegetables () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 07 2015

ingredients
1/4   cup   seasoned fine dry bread crumbs
1/4   cup   grated Parmesan cheese
1    tablespoon   snipped fresh parsley
1/4   teaspoon   salt
  Dash  dash ground black pepper
1      beaten egg
1    tablespoon   water
3    cloves  garlic, minced
6      beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2    tablespoons   olive oil or cooking oil
3      red, green, and/or yellow sweet peppers, cut into bite-size strips
2    large  onions, thinly sliced and separated into rings (3 cups)
1    sprig  fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3    tablespoons   red wine vinegar
1    tablespoon   butter or margarine
    Snipped fresh rosemary (optional)
directions
In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.
For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.
Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 273, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 5, carb. (g) 15, fiber (g) 3, pro. (g) 21, vit. A (RE) 82.42, vit. C (mg) 57.87, sodium (mg) 377, calcium (mg) 100.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 04 2015


ingredients

1/2   cup   light dairy sour cream
1/4   teaspoon   dried dillweed
1    pound   boneless beef top round steak, trimmed and cut into thin bite-size strips*
1    tablespoon   cooking oil
1      small onion, cut into 1/2-inch-thick slices
1/2   teaspoon   bottled minced garlic (1 clove)
3    cups   dried wide noodles (6 ounces)
3    cups   broccoli florets
3    tablespoons   all-purpose flour
1    14 ounce can  beef broth
3    tablespoons   tomato paste
1    teaspoon   Worcestershire sauce
    Ground black pepper

directions
In a small bowl, stir together sour cream and dillweed; set aside.
In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.

Tip

*

Partially freeze beef for easier slicing.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 12, chol. (mg) 96, sat. fat (g) 4, carb. (g) 45, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 4, pro. (g) 37, vit. A (IU) 485.9, vit. C (mg) 61.41, Thiamin (mg) 0.68, Riboflavin (mg) 0.5, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 1.04, Folate (µg) 173.37, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 513, Potassium (mg) 817, calcium (mg) 111.06, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 03 2015

ingredients
1/2   cup   snipped fresh parsley
1/4   cup   olive oil
1/4   cup   snipped fresh basil
1    tablespoon   snipped fresh oregano
1 - 2    teaspoons   cracked black pepper
1/2   teaspoon   salt
2      beef top loin steaks, cut 1 1/2 inch thick
2      medium red or yellow sweet peppers cut into 1/2-inch rings, seeds removed
1    tablespoon   Olive oil
    Salt and pepper
directions
In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees F) or 18 to 23 minutes for medium (160 degrees F)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
To serve slice steaks across the grain. Serve with sweet pepper rings. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 307, Fat, total (g) 19, chol. (mg) 77, sat. fat (g) 5, carb. (g) 3, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 1700.66, vit. C (mg) 81.49, Thiamin (mg) 0.12, Riboflavin (mg) 0.22, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 3.29, sodium (mg) 313, Potassium (mg) 520, calcium (mg) 20.19, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, January 24 2015

ingredients
1    tablespoon   whipped or regular butter, slightly softened
3    teaspoons   extra-virgin olive oil, divided
1    tablespoon   minced fresh chives, or shallot
1    tablespoon   capers, rinsed and chopped
3    teaspoons   minced fresh marjoram, or oregano, divided
1    teaspoon   freshly grated lemon zest, divided
1    teaspoon   lemon juice
3/4   teaspoon   kosher salt, divided
1/2   teaspoon   freshly ground pepper, divided
1    tablespoon   minced fresh rosemary
2      cloves garlic, (1 minced, 1 peeled and halved)
1    pound   filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4    slices  whole-grain bread
4    cups   watercress, trimmed and chopped
directions
Preheat grill to high.
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 29, vit. C (mg) 16.53, sodium (mg) 438, Potassium (mg) 462, iron (mg) 3.06, Starch () 1, Lean Meat () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, January 23 2015

ingredients
2      ears fresh corn on the cob
8    ounces   lean ground beef
7    ounces   uncooked chorizo sausage
1    15 ounce can  pinto beans, rinsed and drained
1    tablespoon   extra-virgin olive oil
1      small yellow onion, chopped
1      large yellow sweet pepper, chopped
2      cloves garlic, minced
3/4   cup   bottled chunky green salsa
1    tablespoon   chili powder
2    teaspoons   ground cumin
1/4   teaspoon   cayenne pepper
4    8 - 9 inches   flour tortillas
1 1/2   cups   shredded cheddar or Monterey Jack cheese
    Sour Cream (optional)
    Chopped tomatoes and cilantro (optional)
directions
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 514, Fat, total (g) 29, chol. (mg) 82, sat. fat (g) 12, carb. (g) 33, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 3, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 0.83, Thiamin (mg) 0.43, Riboflavin (mg) 0.4, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 890, Potassium (mg) 726, calcium (mg) 292.81, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 22 2015

ingredients
2      eggs, lightly beaten
1/3   cup   milk
1/3   cup   ketchup
1    teaspoon   mustard
2    pounds   lean ground beef
2/3   cup   oatmeal (regular or instant)
1/2   cup   finely chopped onion
1    teaspoon   salt
1/2   teaspoon   black pepper
1/2   cup   barbecue sauce
directions
Preheat oven to 350 degrees F. In a large bowl, combine eggs, milk, the 1/3 cup ketchup, and the 1 teaspoon mustard. Stir in ground beef, oatmeal, onion, salt, and pepper; mix well. Gently press mixture in an ungreased 9x5x3-inch loaf pan or shape into a loaf on a rimmed baking sheet. Bake for 30 minutes. Drain off fat.
After 30 minutes of baking, spoon the barbecue sauce evenly over the meatloaf. Bake for 30 to 45 minutes more or until a thermometer registers 160 degrees F. Let the meat loaf stand for 15 minutes. Drain off fat. Carefully slice meatloaf and use a spatula to transfer to a serving platter.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 292, Fat, total (g) 13, chol. (mg) 121, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 8, pro. (g) 26, vit. A (IU) 174.25, vit. C (mg) 1.28, Thiamin (mg) 0.1, Riboflavin (mg) 0.29, Niacin (mg) 6.11, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 18.89, Cobalamin (Vit. B12) (µg) 2.67, sodium (mg) 640, Potassium (mg) 506, calcium (mg) 47, iron (mg) 3.25, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 14 2015

ingredients
2    teaspoons   plus 1 tablespoon canola oil, divided
1    pound   flank steak, trimmed
4      large portobello mushrooms, stemmed, halved and thinly sliced
1      large onion, sliced
3/4   teaspoon   dried thyme
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
3    tablespoons   all-purpose flour
1    14 ounce can  reduced-sodium beef broth
2    tablespoons   cognac, or brandy
1    tablespoon   red-wine vinegar
1/2   cup   reduced-fat sour cream
4    tablespoons   chopped fresh chives, or parsley
directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 17 2014

ingredients
    Nonstick cooking spray
1    pound   extra-lean ground beef
2    cups   1/2-inch pieces peeled pumpkin or winter squash
1      medium red sweet pepper, coarsely chopped (3/4 cup)
1      medium onion, coarsely chopped (1/2 cup)
2      cloves garlic, minced
1    cup   frozen whole kernel corn
1/2   cup   couscous
1      recipe Moroccan Spice Blend
1    cup   50% less sodium beef broth
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
1/2   cup   yellow cornmeal
1/3   cup   all-purpose flour
1    tablespoon   sugar
1 1/4   teaspoons   baking powder
1/4   teaspoon   salt
1/2   cup   fat-free milk
1      egg, beaten
2    tablespoons   olive oil
    Snipped fresh mint (optional)
    Toasted pumpkin seeds (optional)
Moroccan Spice Blend
1    teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cinnamon

directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend
In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Friday, December 12 2014

ingredients
12    ounces   90%-lean ground beef
1      large onion, finely diced
2    cups   finely chopped cremini mushrooms, (about 4 ounces)
5      plum tomatoes, diced
2    tablespoons   all-purpose flour
1/2   cup   water
1/4   cup   cider vinegar
1/4   cup   chili sauce, such as Heinz
1/4   cup   ketchup
8      whole-wheat hamburger buns, toasted if desired
directions
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.
Tip:
MAKE AHEAD TIP: The filling will keep in the freezer for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 233, Fat, total (g) 6, chol. (mg) 28, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, fiber (g) 5, pro. (g) 14, vit. C (mg) 8.86, sodium (mg) 436, Potassium (mg) 504, Starch () 2, Lean Meat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:07 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 10 2014

ingredients
2    teaspoons   plus 1 tablespoon canola oil, divided
1    pound   flank steak, trimmed
4      large portobello mushrooms, stemmed, halved and thinly sliced
1      large onion, sliced
3/4   teaspoon   dried thyme
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
3    tablespoons   all-purpose flour
1    14 ounce can  reduced-sodium beef broth
2    tablespoons   cognac, or brandy
1    tablespoon   red-wine vinegar
1/2   cup   reduced-fat sour cream
4    tablespoons   chopped fresh chives, or parsley
directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:36 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 09 2014

ingredients
1/3   cup   kosher salt
3    tablespoons   dry mustard
4    teaspoons   coarsely ground black pepper
1    tablespoon   granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1    tablespoon   onion powder
2    teaspoons   dried thyme, crushed
2    teaspoons   dried oregano, crushed
2    teaspoons   ground coriander
2    teaspoons   celery seeds
1    tablespoon   olive oil
1    4 - 6 pound   beef rib roast
directions
In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)
Tip
*
At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 88, sat. fat (g) 9, carb. (g) 0, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 30, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.96, sodium (mg) 934, Potassium (mg) 448, calcium (mg) 20.19, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 04 2014
ingredients
 
  •     Nonstick cooking spray
  • 1    pound   extra-lean ground beef
  • 2    cups   1/2-inch pieces peeled pumpkin or winter squash
  • 1      medium red sweet pepper, coarsely chopped (3/4 cup)
  • 1      medium onion, coarsely chopped (1/2 cup)
  • 2      cloves garlic, minced
  • 1    cup   frozen whole kernel corn
  • 1/2   cup   couscous
  • 1      recipe Moroccan Spice Blend
  • 1    cup   50% less sodium beef broth
  • 1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
  • 1/2   cup   yellow cornmeal
  • 1/3   cup   all-purpose flour
  • 1    tablespoon   sugar
  • 1 1/4   teaspoons   baking powder
  • 1/4   teaspoon   salt
  • 1/2   cup   fat-free milk
  • 1      egg, beaten
  • 2    tablespoons   olive oil
  •     Snipped fresh mint (optional)
  •     Toasted pumpkin seeds (optional)
Moroccan Spice Blend
 
  • 1    teaspoon   ground cumin
  • 1/2   teaspoon   ground coriander
  • 1/2   teaspoon   ground ginger
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   ground cinnamon

 
directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.

Moroccan Spice Blend

In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:29 am   |  Permalink   |  0 Comments  |  Email
Friday, November 21 2014
ingredients
 
  • 1    pound   bulk Italian sausage or ground beef
  • 1    cup   chopped onion (1 large)
  • 2      cloves garlic, minced
  • 2    14 1/2ounce cans  diced tomatoes, undrained
  • 2    4 ounce cans   mushroom stems and pieces, drained (optional)
  • 1    6 ounce can  tomato paste
  • 1      bay leaf
  • 1 - 2    tablespoons   snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    cup   chopped green sweet pepper (1 large)
  • 12 - 16    ounces   dried spaghetti
  •     Grated or finely shredded Parmesan cheese (optional)
 
directions
In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
 
 
Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.
 
 
Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.
 
 
 
Variation
  • Spaghetti with Spicy Sausage-Cream Sauce: Prepare as directed, substituting bulk hot Italian sausage for Italian sausage. Before serving, stir 1/2 cup whipping cream into sauce.
Note
  • Nutrition Facts per serving for Spaghetti with Spicy Sausage-Cream Sauce: 621 cal., 30 g fat (15 g sat. fat), 78 mg chol., 1,514 mg sodium, 62 g carb., 6 g fiber, 28 g pro.
nutrition information
Per Serving: cal. (kcal) 548, Fat, total (g) 25, chol. (mg) 57, sat. fat (g) 9, carb. (g) 60, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 22, vit. A (IU) 1068.98, vit. C (mg) 39.56, sodium (mg) 1385, calcium (mg) 70.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 09 2014
ingredients
 
  • 1    tablespoon   canola oil
  • 2    pounds   flat, first-cut brisket, (see Note), trimmed
  • 3      medium onions, sliced
  • 6      allspice berries, or pinch of ground allspice
  • 2    teaspoons   chopped fresh thyme, or 3/4 teaspoon dried
  • 1    teaspoon   sweet paprika
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   freshly ground pepper
  • 2      bay leaves
  • 1    cup   dry vermouth, or dry white wine
  • 3    cups   reduced-sodium beef broth
  • 4      medium carrots, peeled
  • 3      medium parsnips, peeled and cored (see Tip)
  • 1      medium rutabaga, (about 3/4 pound), peeled (see Tip)
  • 1    teaspoon   Dijon mustard
  • 2    teaspoons   arrowroot, or 1 tablespoon cornstarch
  • 1 - 2    tablespoons   water
 
directions
Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
 
 
Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
 
 
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
 
 
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
 
 
Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
 
 
Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
 
 
Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
 
 
Tips:
 
Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
 
 
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
 
 
To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.
 
 

 
nutrition information
Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 78, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 41, vit. A (IU) 5344.92, vit. C (mg) 20.67, sodium (mg) 279, Potassium (mg) 850, iron (mg) 4.5, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:09 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 01 2014
ingredients
 
  • 2    9 ounce package  refrigerated cheese-filled ravioli
  • 1 1/2   pounds   ground beef
  • 1    large  onion, chopped (1 cup)
  • 6    cloves  garlic, minced
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1    10 3/4ounce can  condensed tomato soup
  • 1    teaspoon   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1 1/2   cups   shredded mozzarella cheese (6 ounces)
  • 1/2   cup   finely shredded Parmesan cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
 
 
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
 
 
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:15 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 19 2014
Sloppy Joe Recipe
ingredients
 
  • 2    pounds   lean ground beef
  • 2    16 ounce jars  salsa
  • 3    cups   sliced fresh mushrooms (8 ounces)
  • 1 1/2   cups   shredded carrots (3 medium)
  • 1 1/2   cups   finely chopped red and/or green sweet peppers
  • 1/3   cup   tomato paste
  • 2    teaspoons   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   cayenne pepper
  • 4      cloves garlic, minced
  • 6      kaiser rolls, split and toasted
 
directions
In a large skillet, cook beef over medium heat until brown, stirring to break meat into small pieces. Drain off fat. In a 5- or 6-quart slow cooker, combine cooked beef, salsa, mushrooms, carrots, sweet peppers, tomato paste, basil, oregano, salt, cayenne pepper, and garlic.
 
 
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
Reserve and store* 5 cups of the meat mixture; use for Spicy Beef Taco Salad (see recipe below). Serve remaining meat mixture on toasted kaiser rolls. Makes 6 servings.
 
 
 
Storage
  • * Place meat mixture in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Variation
  • Spicy Beef Taco Salad: In a large saucepan, stir together reserved meat mixture, 15-ounce can black beans, rinsed and drained; 2.25-ounce can sliced pitted ripe olives, drained; and 1 teaspoon Mexican or taco seasoning. Heat to boiling; reduce heat, Simmer, covered, for 10 minutes. To serve, place 6 baked crisp salad shells on servings plates; fill with 9 cups torn iceberg lettuce. Add meat mixture. Top with 1 cup shredded cheddar cheese; 1 cup chopped tomato; and 1/3 cup dairy sour cream. Makes 6 servings.
Note
  • Nutrition Facts per serving of Spicy Beef Taco Salad: 495 cal., 26 g total fat (10 g sat. fat), 84 mg chol., 1181 mg sodium, 41 g carb., 9 g dietary fiber, 32 g protein.
nutrition information
Per Serving: cal. (kcal) 294, Fat, total (g) 8, chol. (mg) 36, sat. fat (g) 3, carb. (g) 37, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 18, vit. A (IU) 1798, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 756, Potassium (mg) 369, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:55 pm   |  Permalink   |  0 Comments  |  Email
Saturday, October 18 2014
Baked Beef Ravioli Recipe
ingredients
 
  • 2    9 ounce package  refrigerated cheese-filled ravioli
  • 1 1/2   pounds   ground beef
  • 1    large  onion, chopped (1 cup)
  • 6    cloves  garlic, minced
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1    10 3/4ounce can  condensed tomato soup
  • 1    teaspoon   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1 1/2   cups   shredded mozzarella cheese (6 ounces)
  • 1/2   cup   finely shredded Parmesan cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
 
 
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
 
 
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 04 2014
Steak and Vegetable Braciole Recipe
ingredients
 
  • 1/2   cup   shredded carrot (1 medium)
  • 1/3   cup   chopped zucchini
  • 1/3   cup   chopped red or green sweet pepper
  • 1/4   cup   sliced green onions (2)
  • 2    tablespoons   grated Parmesan cheese
  • 1    tablespoon   snipped fresh parsley
  • 1      clove garlic, minced
  • 1/4   teaspoon   ground black pepper
  • 6      tenderized beef round steaks (about 2 pounds total)*
  • 2    cups   purchased marinara sauce
  •     Hot cooked pasta (optional)
 
directions
For filling:
 
In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling; secure with clean kitchen string or wooden toothpicks.
 
 
Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.
 
 
 
Tip
  • * If you can't find tenderized round steak, ask a butcher to tenderize 2 pounds boneless beef round steak and cut it into six pieces. Or cut 2 pounds boneless beef round steak into six serving-size pieces; place each piece of steak between two pieces of plastic wrap. Using a meat mallet, pound steak pieces to 1/4 to 1/2 inch thick.
nutrition information
Per Serving: cal. (kcal) 261, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 3, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Monday, September 29 2014
Fast & Easy Shepherd's Pie Recipe
ingredients
 
  • 2    pounds   potatoes, such as russet, peeled and cubed
  • 2    tablespoons   reduced-fat sour cream or softened cream cheese
  • 1      egg yolk
  • 1/2   cup   vegetable or chicken broth
  • 1    tablespoon   extra-virgin olive oil (1 turn of the pan)
  • 1 3/4   pounds   ground beef or ground lamb
  •     Salt and freshly ground black pepper
  • 1      carrot, peeled and chopped
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1    cup   beef stock or broth
  • 2    teaspoons   Worcestershire sauce
  • 1/2   cup   frozen peas (a couple of handfuls)
  • 1    teaspoon   sweet paprika
  • 2    tablespoons   chopped fresh parsley leaves
  • 1/2   cup   shredded cheese
 
directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and chicken or vegetable broth. Add mixture into potatoes and mash until potatoes are almost smooth.
 
 
Meanwhile preheat a large skillet over medium-high heat. Add oil to hot pan with beef or lamb. Season the meat with salt and pepper. Brown and break up meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.
 
 
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon (or scoop) potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until potatoes are evenly browned, and serve. Makes 4 adult or 8 child-size servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 345, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 25, sodium (mg) 312, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 25 2014
Mexican Chili Recipe
ingredients
 
  • 1    pound   lean ground beef
  • 3    14 1/2ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 2    15 1/2ounce can  red kidney beans, rinsed and drained
  • 2    stalks  celery, chopped
  • 1    large  onion, finely chopped
  • 1    cup   water
  • 1    6 ounce can  tomato paste
  • 1    4 ounce can  diced green chile peppers
  • 2    cloves  garlic, minced
  • 4    teaspoons   chili powder
  • 1    teaspoon   ground cumin
  • 1    cup   shredded cheddar cheese (4 ounces)
  • 1/2   cup   dairy sour cream
  •     Fresh cilantro sprigs (optional)
 
directions
In a large skillet cook ground beef until brown. Drain off fat.
 
 
Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
 
 

 
nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 7, carb. (g) 34, fiber (g) 9, pro. (g) 25, sodium (mg) 695, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:14 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 24 2014
Salsa Steak Chili Recipe
ingredients
 
  • 1    tablespoon   vegetable oil
  • 1    cup   frozen whole kernel corn, thawed
  • 1 - 1 1/2   teaspoons   chili powder
  • 1    17 ounce package  refrigerated cooked beef tips with gravy
  • 1    16 ounce jar  mild or medium thick-and-chunky salsa
  • 1    14 - 16 ounce can  pinto beans or red beans, rinsed and drained
  • 1/4   cup   bottled hickory-flavor barbecue sauce
  • 1/4   cup   sour cream
  •     Purchased corn muffins or corn bread (optional)
 
directions
In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans, and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes.
 
 
Top each serving with sour cream. If desired, serve with corn muffins. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 3, carb. (g) 42, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 7, sugar (g) 11, pro. (g) 25, sodium (mg) 1834, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:37 am   |  Permalink   |  0 Comments  |  Email
Friday, September 19 2014
Tortilla Stack Recipe
ingredients
 
  • 1    tablespoon   vegetable oil
  • 1    pound   lean ground beef
  • 1      medium-size onion, chopped
  • 1      large green pepper, seeded and chopped
  • 1    teaspoon   ground cumin
  • 1    16 ounce jar  black bean and corn salsa (such as Newmans Own)
  • 5      8-inch flour tortillas
  • 2    cups   shredded Mexican cheese blend
 
directions
Heat oven to 350 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add beef, onion and green pepper to skillet and cook, stirring occasionally, for 6 minutes. Drain any accumulated fat and stir in cumin; cook 1 minute. Stir in salsa and heat through; remove from heat; set aside.
 
 
Coat a 9-inch springform pan with nonstick cooking spray. Place 1 tortilla in the bottom of pan, then top with 1 heaping cup meat mixture, spreading it evenly and leaving a 1-inch border around edges. Sprinkle meat with 1/2 cup cheese and top with 1 tortilla, pressing down gently. Repeat layers 3 more times.
 
 
Place springform pan in oven and bake at 350 degrees F for 15 minutes. Let stand 5 minutes before slicing and serving.
Posted by: AT 05:54 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 09 2014
Cappuccino Pot Roast Recipe
ingredients
 
  • 1    3 pound   beef chuck roast
  • 1    pound   small whole carrots, cut in 2 inch pieces (halve any large)
  • 8    ounces   boiling onions, peeled and halved, or 1 large onion cut in thin wedges
  • 4    cloves  garlic, halved
  • 2      jalapeno peppers*, seeded and sliced
  • 1    cup   strong brewed coffee
  • 1    1 1/2ounce   beef stew seasoning mix
  • 2    tablespoons   balsamic vinegar
  • 2    cubes  chipotle bouillon cubes, crumbled; or 2 beef bouillon cubes, crumbled with 1/2 tsp. ground chipotle chile
  • 1      bay leaf
  • 1    8 ounce container  dairy sour cream
  • 1    recipe  Gremolata (recipe below)
Gremolata
 
  • 1/4   cup   snipped fresh flat-leaf parsley
  • 1    tablespoon   finely shredded lemon peel
  • 2      cloves garlic, minced
 
 
directions
 
 
Trim fat from pot roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside.
 
 
In 6-quart slow cooker combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables.
 
 
In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in cooker.
 
 
Cover and cook on low-heat setting for 9 to 10 hours.
 
 
Transfer roast to cutting board; cover and let rest 10 minutes. With slotted spoon, transfer vegetables to serving dishes (remove and discard bay leaf); cut up meat and add to bowls. Using a wire mesh strainer, strain sauce, reserving 2 cups. Place sour cream in a medium bowl; whisk in the 2 cups sauce. Spoon some sauce on beef; pass remaining. Sprinkle with Germolata. Makes 8 servings.
 
 
Gremolata
In a small bowl combine parsley, lemon peel, and garlic.
 
This is not your mom's Sunday Supper!
 
 
Tip
  • *Note: Because hot chile peppers, such as jealapenos, can burn skin and eyes, wear plastic or rubber gloves when handling them. If using bare hands, wash well with soap and water immediately after.
nutrition information
Per Serving: cal. (kcal) 530, Fat, total (g) 36, chol. (mg) 127, sat. fat (g) 16, carb. (g) 13, Monosaturated fat (g) 15, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 34, vit. A (IU) 95.72, vit. C (mg) 11.22, Thiamin (mg) 0.19, Riboflavin (mg) 0.36, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.96, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 2.93, sodium (mg) 1084, Potassium (mg) 808, calcium (mg) 100.97, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:56 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 21 2014
Thai Beef Salad
ingredients
 
  • 1/3   cup   vegetable oil
  • 1/3   cup   rice-wine vinegar
  • 1    tablespoon   fish sauce
  • 1    teaspoon   Asian chile paste (optional)
  • 1    tablespoon   dark Asian sesame oil
  • 1    teaspoon   sugar
  • 1    teaspoon   ground ginger
  • 3/4   teaspoon   garlic salt
  • 1    cup   fresh cilantro leaves, chopped
  • 2    pounds   ground beef chuck
  • 2      carrots, peeled and cut into 1-inch sticks
  • 1      sweet red pepper, seeded and cut into 1-inch sticks
  • 3      scallions, trimmed and sliced
  • 2    bags  (10 ounces each) European-blend salad greens
 
directions
For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro.
 
 
Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt.
 
 
Add carrots and sweet pepper to skillet; cook for 2 minutes.
 
 
Stir half of the dressing and the scallion into meat mixture. Remove from heat.
 
 
In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top.
 
 

 
nutrition information
Per Serving: cal. (kcal) 515, Fat, total (g) 39, chol. (mg) 103, sat. fat (g) 11, carb. (g) 9, fiber (g) 3, pro. (g) 31, sodium (mg) 551, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:18 am   |  Permalink   |  0 Comments  |  Email
Monday, August 11 2014
Pizza in a Pot Meal
ingredients
 
  • 1 1/2   pounds   bulk Italian sausage or lean ground beef
  • 1    medium  onion, cut into thin wedges
  • 1    15 ounce can  pizza sauce with cheese
  • 1    14 1/2ounce can  Italian-style stewed tomatoes
  • 2    cups   frozen (yellow, green, and red) peppers and onion stir-fry vegetables
  • 1    4 1/2ounce jar (drained weight)  sliced mushrooms, drained, or one 2.25-ounce can sliced pitted ripe olives, drained
  • 1    16 ounce loaf  Italian bread or French baguette, halved lengthwise
  • 1    8 ounce package (2 cups)  shredded pizza cheese
 
directions
In a large skillet, cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat. Place cooked meat mixture in a 3-1/2- or 4-quart slow cooker. Stir in pizza sauce, undrained tomatoes, stir-fry vegetables, and mushrooms.
 
 
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
 
 
Arrange bread, cut side up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until golden. Spoon meat mixture on top of bread slices. Sprinkle with pizza cheese. Broil for 1 to 2 minutes more or until cheese melts. Cut into 10 pieces.
 
 

 
nutrition information
Per Serving: cal. (kcal) 473, Fat, total (g) 28, chol. (mg) 68, sat. fat (g) 11, carb. (g) 33, Monosaturated fat (g) 10, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 4, pro. (g) 21, vit. A (IU) 680.26, vit. C (mg) 12.99, Thiamin (mg) 0.61, Riboflavin (mg) 0.26, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 92.73, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1371, Potassium (mg) 353, calcium (mg) 232.23, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:35 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 02 2014
Steak with Nectarines Meal
ingredients
 
  • 4    6 - 8 ounces   boneless beef rib-eye steaks, cut 1/2 inch thick
  • 3    teaspoons   sugar, divided
  • 1 - 1 1/2   teaspoons   chili powder
  • 1 1/2   teaspoons   salt
  • 1    teaspoon   ground cumin
  • 1/2   teaspoon   freshly ground black pepper
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 2      medium firm but ripe nectarines, pitted and cut into 8 wedges each
  • 2    teaspoons   water
  • 4    slices  bacon, preferably hickory smoked
 
directions
Trim fat from meat. In a small bowl combine sugar, chili powder, salt, cumin, black pepper, and cayenne pepper; reserve 1 teaspoon. Sprinkle remaining spice mixture evenly over both sides of meat; rub in with your fingers; set aside. In a medium bowl toss the nectarines with the reserved 1 teaspoon spice mixture and water; set aside.
 
 
For a charcoal grill, place bacon slices in a large cast iron skillet. Place skillet with bacon on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until bacon is crisp-cooked and browned, turning very frequently. Carefully remove skillet from grill. Remove bacon from skillet and drain on paper towels.
 
 
Place steaks on the grill rack directly over the coals. Grill until desired doneness, turning once. (Allow 4 to 6 minutes for medium-rare doneness or 5 to 7 minutes for medium doneness.) Place nectarine wedges directly on grill rack along side of the steak dinner the last 3 to 5 minutes of grilling until nectarines are lightly browned and warmed through, turning often.
 
 
Transfer steaks to serving plates and top each with a slice of bacon and 4 nectarine wedges. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 353, Fat, total (g) 17, chol. (mg) 108, sat. fat (g) 6, carb. (g) 11, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 9, pro. (g) 38, vit. A (IU) 437, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 5, sodium (mg) 1155, Potassium (mg) 740, calcium (mg) 30, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:39 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 06 2014
ingredients
 
  • 4    pounds   beef chuck short ribs
  • 1    tablespoon   chili powder
  • 1    tablespoon   packed brown sugar
  • 1    teaspoon   salt
  • 1    teaspoon   garlic powder
  • 1    teaspoon   onion powder
  • 1    teaspoon   ground cumin
  • 1    teaspoon   ground black pepper
  • 1/4   teaspoon   cayenne pepper
  • 2    cups   mesquite chips
  • 1    medium  onion, finely chopped
  • 2    cloves  garlic, minced
  • 1    tablespoon   cooking oil
  • 1 1/2   cups   ketchup
  • 1/4   cup   Worcestershire sauce
  • 1/4   cup   hot strong coffee
  • 1/4   cup   red wine vinegar
  • 2    tablespoons   packed brown sugar
  • 1      canned chipotle pepper in adobo sauce, chopped
  • 2    teaspoons   dry mustard
  • 1/2   teaspoon   salt
 
directions
Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
 
 
Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
 
 
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
 
 
In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
 
 
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 5, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 22, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 12.99, Thiamin (mg) 0.1, Riboflavin (mg) 0.31, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 1455, Potassium (mg) 765, calcium (mg) 60.58, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:41 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 25 2014
Firehouse Meat Loaf Dinner
ingredients
 
  • 1      egg, beaten
  • 1    cup   soft bread crumbs
  • 1/2   cup   bottled pasta sauce with vegetables and/or herbs
  • 1 - 2      cloves garlic, minced
  • 1/2   teaspoon   dried rosemary, crushed
  • 8    ounces   Italian sausage, pork sausage links, or ground beef
  • 1    pound   ground beef
  • 2    ounces   provolone or mozzarella cheese, cubed
  • 2    tablespoons   bottled pasta sauce with vegetables and/or herbs
  • 2    tablespoons   shredded provolone or mozzarella cheese
 
directions
In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.
 
 
Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in indentation. Pat remaining meat mixture evenly over top.
 
 
Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F. Let stand for 10 minutes.
 
 
To serve, transfer meat loaf to a platter. Drizzle top with the 2 tablespoons pasta sauce Sprinkle with the 2 tablespoons shredded cheese. If desired, garnish with fresh rosemary sprigs. Makes 6 servings.
 
 
 
Make Ahead Tip
  • Prepare meat loaf as directed, except do not bake. Cover and chill for up to 24 hours. To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degree F.
nutrition information
Per Serving: cal. (kcal) 328, Fat, total (g) 21, chol. (mg) 113, sat. fat (g) 8, carb. (g) 8, fiber (g) 0, pro. (g) 25, vit. A (RE) 92.72, vit. C (mg) 5.31, sodium (mg) 541, calcium (mg) 100.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:39 am   |  Permalink   |  0 Comments  |  Email
Friday, June 06 2014
Mediterranean Steak Dinner
ingredients
 
  • 2    teaspoons   smoked paprika
  • 1    teaspoon   packed brown sugar
  • 2    tablespoons   extra virgin olive oil
  • 4      top loin (strip) steaks, cut 1 inch thick (about 12 oz. each)
  • 2      lemons, halved
  • 1      avocado, seeded, peeled, and sliced
  • 4    ounces   feta cheese, crumbled
  •     Feta cheese wedges (optional)
  •     Fresh oregano
  • 1    teaspoon   finely shredded lemon peel
 
directions
For rub, stir together paprika, sugar, 1 tsp. salt, and 1/2 tsp. pepper. Coat steaks with 1 Tbsp. oil; rub mixture on both sides. Let stand at room temperature 30 minutes.
 
 
For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 4 to 5 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. Grill lemon halves, cut side down, directly over coals, 2 minutes. (For gas grill, preheat grill. Adjust heat for indirect cooking. Grill as above.)
 
 
Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel; drizzle remaining oil. Serves 8.
 
 

 
nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 18, chol. (mg) 97, sat. fat (g) 6, carb. (g) 5, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 40, vit. A (IU) 340.13, vit. C (mg) 22.44, Thiamin (mg) 0.15, Riboflavin (mg) 0.35, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.98, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 2.44, sodium (mg) 479, Potassium (mg) 607, calcium (mg) 121.16, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:15 am   |  Permalink   |  0 Comments  |  Email
Friday, May 30 2014
Italian Sausage Sandwiches
ingredients
 
  • 8    ounces   bulk Italian sausage
  • 4    ounces   lean ground beef
  • 1/2   cup   chopped onion (1 medium)
  • 1      garlic, minced
  • 1    cup   ketchup
  • 1    4 ounce can  mushroom stems and pieces, drained
  • 1/4   cup   sliced pitted ripe olives (optional)
  • 1/2   teaspoon   dried Italian seasoning, crushed
  • 3/4   cup   shredded mozzarella cheese (3 ounces)
  • 4      French-style rolls or hoagie buns, split lengthwise
 
directions
In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
 
 
Meanwhile, in a 1 1/2-quart slow cooker, combine ketchup, mushrooms, olives (if desired), and Italian seasoning. Stir in meat mixture.
 
 
Cover and cook on low-heat setting* for 4 to 5 hours.
 
 
To serve, place half of the cheese evenly on roll bottoms. Spoon meat mixture over cheese. Top with remaining cheese and roll tops.
 
 

 
nutrition information
Per Serving: cal. (kcal) 484, Fat, total (g) 27, chol. (mg) 74, sat. fat (g) 10, carb. (g) 39, fiber (g) 3, pro. (g) 23, sodium (mg) 1648, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 28 2014
Beef & Bean Ragu
ingredients
  • 2      large carrots, peeled and coarsely chopped
  • 2      large ribs celery, coarsely chopped
  • 1      large onion, coarsely chopped
  • 4      cloves garlic, peeled
  • 2    pounds   ground beef
  • 2    cans  (14-1/2 ounces each) diced tomatoes
  • 2    cups   beef broth
  • 3    tablespoons   tomato paste
  • 2    teaspoons   sugar
  • 1    can  (15-1/2 ounces) cannellini beans, drained and rinsed
  • 1 1/2   teaspoons   dried Italian seasoning
  • 1 1/2   teaspoons   salt
  • 1    teaspoon   red pepper flakes
For serving:
 
  • 1    pound   rigatoni, cooked
  •     Grated Parmesan cheese, optional
 
directions
Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
 
 
In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
 
 
Place mixture in a 6-quart slow cooker and cook 5-1/2 hours on high or 8-1/2 hours on low.
 
 
Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
 
 
For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.
 
 

 
nutrition information
Per Serving: cal. (kcal) 359, Fat, total (g) 8, chol. (mg) 41, sat. fat (g) 3, carb. (g) 52, fiber (g) 4, pro. (g) 22, sodium (mg) 505, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 25 2014
Peppery Grilled Steak
ingredients
 
  • 4      beef top loin steaks (New York strip) or ribeye steaks, cut 1 inch thick (about 2 pounds)
  • 1      clove garlic, halved
  • 2 - 3    teaspoons   peppery steak seasoning
  • 2    cups   assorted cherry tomatoes and/or other small tomatoes, whole, halved or quartered
  • 2    tablespoons   snipped fresh cilantro
  • 2    tablespoons   purchased vinaigrette (such as Italian or balsamic)
 
directions
Trim fat from steaks. Rub steaks with the garlic. Sprinkle both sides of steaks with the steak seasoning.
 
 
Grill steak on the rack of a covered charcoal or gas grill directly over medium heat. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F).
 
 
Meanwhile, in a bowl, toss together the tomatoes, cilantro and vinaigrette. Serve over grilled steak.
 
 

 
nutrition information
Per Serving: cal. (kcal) 451, Fat, total (g) 20, chol. (mg) 98, sat. fat (g) 7, carb. (g) 4, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 3, pro. (g) 39, vit. A (IU) 874.62, vit. C (mg) 14.17, Thiamin (mg) 0.27, Riboflavin (mg) 0.45, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.9, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 5.86, sodium (mg) 520, Potassium (mg) 955, calcium (mg) 50.48, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  0 Comments  |  Email
Monday, May 19 2014
Chicken-Fried Steak with Gravy
ingredients
 
  • 1    pound   beef top round steak, cut 1/2 inch thick
  • 3/4   cup   fine dry bread crumbs
  • 1 1/2   teaspoons   snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   pepper
  • 1      beaten egg
  • 1    tablespoon   milk
  • 2    tablespoons   cooking oil
  • 1      small onion, sliced and separated into rings
  • 2    tablespoons   all-purpose flour
  • 1 1/3   cups   milk
 
directions
Cut steak into 4 serving-size pieces. Trim fat. Place meat pieces between 2 pieces of plastic wrap. Pound meat with a meat mallet to 1/4-inch thickness.
 
 
In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture.
 
 
In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm.
 
 
For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1-1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 363, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 22, pro. (g) 32, sodium (mg) 539, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:46 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 07 2014
German Beef Roast Dinner
ingredients
 
  • 1    2 1/2 - 3 pound   boneless beef chuck pot roast
  • 1    tablespoon   cooking oil
  • 2    cups   sliced carrots (2)
  • 2    cups   chopped onions (2 large)
  • 1    cup   sliced celery (2 stalks)
  • 3/4   cup   chopped kosher-style dill pickles
  • 1/2   cup   dry red wine or beef broth
  • 1/3   cup   German-style mustard
  • 1/2   teaspoon   coarse ground black pepper
  • 1/4   teaspoon   ground cloves
  • 2      bay leaves
  • 2    tablespoons   all-purpose flour
  • 2    tablespoons   dry red wine or beef broth
  •     Hot cooked spaetzle or cooked noodles
  •     Snipped fresh parsley (optional)
 
directions
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
 
 
In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
 
 
For gravy:
 
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley. Makes 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 256, Fat, total (g) 7, chol. (mg) 84, sat. fat (g) 2, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 31, vit. A (IU) 75.32, vit. C (mg) 5.31, Thiamin (mg) 0.18, Riboflavin (mg) 0.35, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 3.78, sodium (mg) 467, Potassium (mg) 774, calcium (mg) 40.39, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 19 2014
Spaghetti Pie
ingredients
 
  • 1    5 ounce can  evaporated milk
  • 1/2   cup   fine dry bread crumbs
  • 1      small onion, chopped (1/3 cup)
  • 1    teaspoon   salt
  • 1    teaspoon   dried Italian seasoning, crushed
  • 1/4   teaspoon   ground black pepper
  • 1    pound   lean ground beef
  • 4    ounces   dried spaghetti
  • 1    tablespoon   butter
  • 1      egg, lightly beaten
  • 1/4   cup   grated Parmesan cheese
  • 1    8 ounce can  pizza sauce
  • 1    cup   shredded mozzarella cheese (4 ounces)
 
directions
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
 
 
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
 
 
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
 
 
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 393, Fat, total (g) 19, chol. (mg) 109, sat. fat (g) 9, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.22, Riboflavin (mg) 0.36, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.95, sodium (mg) 899, Potassium (mg) 389, calcium (mg) 272.61, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:54 am   |  Permalink   |  0 Comments  |  Email
Friday, April 11 2014
 
Chili Beef Pie with Biscuit Crust
Recipe from 
Servings: 8
Prep Time: 25 mins
 
 
 
 
ingredients
 
  • 1    pound   lean ground beef
  • 1    medium  onion, chopped (1/2 cup)
  • 1    small  green sweet pepper, coarsely chopped (1/2 cup)
  • 1    15 ounce can  chili beans in chili gravy, undrained
  • 1    8 ounce can  tomato sauce
  • 1    6 ounce can  tomato paste
  • 1    tablespoon   chili powder
  • 1/2   teaspoon   ground cumin
  • 1/2   teaspoon   bottled hot pepper sauce
  • 1    12 ounce   package (10) refrigerated honey butter flaky biscuits
  • 1    8 ounce carton  sour cream
  • 2    tablespoons   all-purpose flour
  • 2    cups   corn chips, coarsely crushed
  • 1    cup   shredded cheddar cheese (4 ounces)
  •     Chopped green onions
 
directions
Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
 
 
Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour; spread over meat mixture. Sprinkle with chips and cheese.
 
 
Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions. Makes 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 501, Fat, total (g) 27, chol. (mg) 66, sat. fat (g) 10, carb. (g) 42, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 3, fiber (g) 5, sugar (g) 9, pro. (g) 23, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.07, Riboflavin (mg) 0.26, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1010, Potassium (mg) 525, calcium (mg) 181.74, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:37 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 03 2014

Enjoy the combination of hearty steak with the piquant taste of cracked black pepper. For maximum flavor, fresh-grind peppercorns in a food processor or coffee grinder. (Be sure to wipe out the latter thoroughly after you do the grinding.)

Beef Tenderloin with Peppercorns
Recipe from 
Servings: 2
Total Time: 15 mins
 
 
ingredients
 
  • 2    teaspoons   cracked whole black peppercorns
  • 2      beef tenderloin steaks, cut 1 inch thick (about 10-ounces total)
  • 2    tablespoons   margarine or butter
  • 2    teaspoons   margarine or butter
  • 1    teaspoon   all-purpose flour
  •     Dash salt
  •     Dash ground pepper
  • 1/3   cup   half-and-half, light cream, or milk
  • 1    tablespoon   horseradish mustard
  •     Whole pink peppercorns (optional)
  •     Fresh dill blossom (optional)
 
directions
Sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.
 
 
In a heavy 8-inch skillet melt the 2 tablespoons margarine or butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.
 
 
Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons margarine or butter. Stir in flour, salt, and the dash of ground pepper. Add cream or milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.
 
 
To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom. Makes 2 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 28, chol. (mg) 79, sat. fat (g) 9, carb. (g) 5, fiber (g) 1, pro. (g) 24, vit. A (RE) 247, sodium (mg) 378, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie die
Posted by: Send a Meal AT 05:08 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 20 2014

Hot and savory, Serrano chiles lend their signature kick to these amazing vegetarian quesadillas, inspired by the flavors of classic fajitas. When buying bell peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin.

Fajita-Style Quesadillas
Recipe from 
Servings: 8
Prep Time: 20 mins
 
 
 
ingredients
 
  • 1/2     medium red or green sweet pepper, seeded and cut into bite-size strips
  • 1/2     medium onion, halved and thinly sliced
  • 1      fresh serrano pepper, halved, seeded, and cut into thin strips*
  • 2    teaspoons   vegetable oil
  • 4      6-inch white corn tortillas
  •     Nonstick cooking spray
  • 1/2   cup   shredded Monterey Jack cheese (2 ounces)
  • 2    thin slices  tomato, halved crosswise
  • 1    tablespoon   snipped fresh cilantro
  •     Light dairy sour cream (optional)
  •     Cilantro and lime wedges (optional)
 
directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
 
 
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
 
 
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
 
 
 
Note
  • *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Tip
  • Cost: sweet pepper: $0.75
    onion: $0.17
    serrano chile: $0.06
    tortillas: $0.29
    cheese: $0.74
    tomato: $1.15
    cilantro: $0.25
    total cost: $3.41
    cost per serving: $0.43
nutrition information
Per Serving: cal. (kcal) 61, Fat, total (g) 4, chol. (mg) 6, sat. fat (g) 1, carb. (g) 5, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 2, vit. A (IU) 291.54, vit. C (mg) 11.22, Thiamin (mg) 0.02, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 41, Potassium (mg) 54, calcium (mg) 60.58, iron (mg) 0.18, Starch () 0.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 18 2014
 
Slow-Cooker Indonesian Beef
Recipe from 
Servings: 6
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 2    tablespoons   vegetable oil
  • 2    pounds   beef chuck, cut into 2-inch chunks
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1      large onion, peeled and thinly sliced
  • 3/4   pound   small potatoes, about 2 inches in diameter, quartered
  • 1/4   pound   peeled baby carrots
  • 1    13.6ounce can  light coconut milk
  • 2    tablespoons   curry powder
  • 1    tablespoon   reduced-sodium soy sauce
  • 1/2   teaspoon   ground ginger
  • 1/2   teaspoon   garlic powder
  • 1/4   teaspoon   cayenne pepper
  • 3      large pitas or flatbreads, cut into wedges
  •     Chopped parsley, low-fat plain yogurt and lime wedges (optional)
 
directions
Coat slow-cooker bowl with nonstick cooking spray.
 
 
Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 tsp each of the salt and pepper and add to skillet. Saute 3 minutes per side.
 
 
Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne. Pour over beef and vegetables in slow cooker.
 
 
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4 tsp salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 517, Fat, total (g) 17, chol. (mg) 67, sat. fat (g) 7, carb. (g) 50, fiber (g) 4, pro. (g) 41, sodium (mg) 589, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:45 am   |  Permalink   |  0 Comments  |  Email
Monday, March 17 2014

Mixed dried fruit, orange juice, molasses, and spices dress up plain-Jane corned beef with lively new flavor in this main-dish recipe.

Orange-Spiced Corned Beef with Dried Fruit
Recipe from 
Servings: 6
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1    2 1/2 - 3 pound   corned beef brisket
  • 1    7 ounce package  mixed dried fruit
  • 1/2   cup   dried cranberries
  • 2    tablespoons   quick-cooking tapioca
  • 1/2   cup   orange juice
  • 1/2   cup   water
  • 1    tablespoon   mild-flavored molasses
  • 1/4   teaspoon   ground cinnamon
  • 1/8   teaspoon   ground nutmeg
 
directions
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. If a seasoning packet is present, discard it. Place meat in the cooker.
 
 
Cut any large pieces of mixed dried fruit into quarters. Sprinkle mixed dried fruit, dried cranberries, and tapioca over meat in cooker. In a small bowl, combine orange juice, the water, molasses, cinnamon, and nutmeg. Pour over mixture in cooker.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
Remove meat from cooker. Thinly slice meat across the grain. Arrange meat slices on a serving platter. Spoon fruit mixture over meat. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 617, Fat, total (g) 36, chol. (mg) 185, sat. fat (g) 12, carb. (g) 38, fiber (g) 2, pro. (g) 35, sodium (mg) 2151, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:13 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 16 2014

This hearty roast beef and vegetable main-dish recipe is another option for the more traditional St. Patrick's Day fare.

St. Pat's Beef & Veggies
Recipe from 
Servings: 4
Prep Time: 25 mins
 
Total Time: 1 hr
 
 
ingredients
 
  • 1/2   cup   sour cream
  • 2    tablespoons   coarse-grain brown mustard
  • 1 1/2   pounds   boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick
  • 2    tablespoons   cooking oil
  • 4      medium carrots, peeled
  • 1      large red onion, peeled, cut in wedges
  • 1    32 ounce can  reduced-sodium chicken broth
  • 1    pound   new potatoes; halve if large
  • 1    pound   packaged fresh spinach
 
directions
Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside.
 
 
Add remaining oil, carrots, and onion to skillet. Cook and stir 5 minutes, until browned. Add broth and potatoes; bring to boiling. Reduce heat; cook, covered, 15 minutes, until tender. Return beef to skillet. Simmer, covered, 8 minutes for medium (10 minutes for medium-well).
 
 
Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm. Simmer broth; add spinach. Cook and toss with tongs 3 to 4 minutes.
 
 
To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce. Makes 4 servings.
 
 
 
Variation
  • Salmon Boiled Dinner: Substitute four 6-ounce skinless salmon fillets for the steak. Omit oil and sugar and do not brown salmon, carrots, and onion. Simply bring broth, carrots, onion, and potatoes to boiling; reduce heat and simmer, covered, 15 minutes or until just tender. Season salmon with salt and pepper; add to vegetables and simmer, covered, for 5 to 8 minutes or until just cooked through. Continue with step 4. Once spinach has been added to platter, stir 1 tablespoon of lemon juice into the simmering broth; spoon some over each portion of salmon and vegetables. Serve with mustard sauce and lemon wedges.
nutrition information
Per Serving: cal. (kcal) 557, Fat, total (g) 27, chol. (mg) 111, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 9, Polyunsaturated fat (g) 6, fiber (g) 7, sugar (g) 8, pro. (g) 44, vit. A (IU) 20456, vit. C (mg) 47, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 274, Cobalamin (Vit. B12) (µg) 6, sodium (mg) 1269, Potassium (mg) 2069, calcium (mg) 202, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 03:29 pm   |  Permalink   |  0 Comments  |  Email
Saturday, March 15 2014

If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms.

Recipe from 
Prep Time: 1 hr
Total Time: 1 hr 15 mins
 
 
ingredients
 
  • 1    2 1/2pound   bone-in veal loin roast, bones frenched
  •     Salt and freshly ground pepper
  • 1    tablespoon   extra-virgin olive oil
  • 3      garlic cloves, 2 thickly sliced, 1 minced
  • 4      marjoram sprigs plus 1 tablespoon chopped marjoram
  • 2    tablespoons   fresh lemon juice
  • 1/2   teaspoon   finely grated lemon zest
  •     Porcini Risotto, for serving
Porcini Risotto
 
  • 1    ounce   dried porcini mushrooms
  • 2 1/2   cups   boiling water
  • 3    cups   chicken stock
  •     Salt and freshly ground pepper
  • 1/4   cup   extra-virgin olive oil
  • 1      small shallot, minced
  • 1      garlic clove, minced
  • 1    cup   arborio rice (7 ounces)
  • 1/4   cup   dry white wine
  • 1      small bay leaf
  • 1    tablespoon   unsalted butter
  • 1    tablespoon   mascarpone
  • 1    cup   freshlygrated Parmigiano-Reggiano cheese (3 ounces)
  • 1    pound   fresh porcini or cremini mushrooms, thinly sliced
  • 1      thyme sprig
  •    
 
 
directions
Preheat the oven to 325 degrees. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until browned all over, about 4 minutes. Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135 degrees. Let the meat rest for 15 minutes.
 
 
Meanwhile, in a small bowl, combine the lemon juice and zest with the chopped marjoram and minced garlic clove. Season with salt and pepper.
 
 
Carve the veal roast into 1/2-inch-thick slices and transfer to plates. Spoon the marjoram-lemon mixture over the veal and serve with Porcini Risotto.
 
 
Porcini Risotto
In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
 
 
In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter, mascarpone and cheese; season with salt and pepper and keep warm.
 
 
In a skillet, heat the remaining 2 tablespoons of oil. Add the fresh porcini and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme. Season the porcini with salt and pepper, spoon over the risotto and serve.
Posted by: Send a Meal AT 09:17 am   |  Permalink   |  0 Comments  |  Email
Monday, March 10 2014

Quickly prep the beef ribs and then let them slow bake so the ribs become super tender.

Moroccan-Style Short Ribs
Recipe from 
Servings: 8
Prep Time: 25 mins
 
 
 
ingredients
 
  • 1    tablespoon   dried thyme, crushed
  • 1    teaspoon   salt
  • 1    teaspoon   ground ginger
  • 1    teaspoon   black pepper
  • 1/2   teaspoon   ground cinnamon
  • 5    pounds   beef short ribs
  • 2    tablespoons   olive oil
  • 3    cups   beef broth
  • 1    14 1/2ounce can  diced tomatoes
  • 4      cloves garlic, minced
  • 1    16 ounce can  garbanzo beans, rinsed and drained
  • 1      large onion, cut into wedges
  • 1      medium fennel bulb, trimmed and cut into wedges
  • 1    cup   chopped carrot
  • 1    10 ounce package  quick-cooking couscous
  • 1/2   cup   sliced almonds, toasted
  • 1/2   cup   pitted kalamata olives, halved
 
directions
Preheat oven to 350 degree F. In a small bowl combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat. In a 4-quart Dutch oven brown the ribs, half at a time, in hot oil over medium-high heat. Drain off fat. Add broth, tomatoes, and garlic. Bring to boiling. Cover and bake for 1 hour. Add beans, onion, fennel, and carrot to the Dutch oven; stir to combine. Cover and bake for 45 to 60 minutes more or until meat and vegetables are tender. With a slotted spoon, remove ribs to a serving dish. Pour remaining mixture into a colander, reserving liquid. Top ribs with drained vegetables. Spoon some of the drained cooking liquid over the ribs and vegetables, if desired.
 
 
Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables. Makes 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 506, Fat, total (g) 20, chol. (mg) 53, sat. fat (g) 5, carb. (g) 46, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 10, sugar (g) 4, pro. (g) 34, vit. A (IU) 3839, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 1046, Potassium (mg) 812, calcium (mg) 111, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:13 am   |  Permalink   |  0 Comments  |  Email
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