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3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

 

18 uncooked jumbo pasta shells

1-1/2 pounds lean ground beef (90% lean)

2 teaspoons chili powder

3 ounces fat-free cream cheese, cubed

1 bottle (16 ounces) taco sauce, divided

3/4 cup shredded reduced-fat Mexican cheese blend, divided

20 baked tortilla chip scoops, coarsely crushed

 

Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese. Spoon about 2 tablespoons filling into each shell. Place in an 11×7-in. baking dish coated with cooking spray. Top with remaining taco sauce. Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips.

Sweet ‘N’ Tangy Flank Steak

Sweet ‘N’ Tangy Flank Steak

Sweet ‘N’ Tangy Flank Steak

 

1/3 C. reduced-sodium soy sauce

1/3 C. brown sugar

1/4 C. scallions, sliced

1 T. sesame oil

1 T. sesame seeds

2 tsp. chopped garlic

1 tsp. minced fresh ginger

1 flank steak (about 2 lbs)

 

Stir soy sauce, sugar, scallions, sesame oil, sesame seeds, garlic and ginger together in a bowl. Fold the flank steak into thirds. Place in a large resealable plastic food storage bag. Pour the soy sauce and brown sugar mixture into the bag. Seal bag and turn over to cover steak. Place in refrigerator for two hours. Heat grill or broiler. Remove steak from bag. Place marinade in small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Grill or broil steak for 5 minutes per side or until meat registers 135 degrees. Allow meat to rest for 5 minutes before slicing.

Leftover Short Rib Pasta

Leftover Short Rib Pasta

Leftover Short Rib Pasta

 

leftover short ribs, bones removed and meat pulled, including any sauce (If sauce is short, blend with a bit of heavy cream

kosher salt

1 pound rigatoni

1/2 cup grated Parmigiano cheese

extra-virgin olive oil, for finishing

chopped Parsley, for garnish

 

Heat up the shredded short ribs and sauce in a large pot along with 1 cup of water. Bring a large pot of well-salted water to a boil. Taste the water to make sure it is as salty as the ocean. Toss in the rigatoni and cook 2 minutes less than it says on the package or bite a noodle to check for doneness (the pasta should be just underdone). Reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss it into the pot with the short ribs and sauce along with the reserved pasta water. Stir to combine and cook for 1-2 minutes. Turn off the heat. Toss in the grated Parmesan and drizzle with olive oil. Stir vigorously to combine.

Easy Short Rib Stroganoff {leftovers}

Easy Short Rib Stroganoff {leftovers}

Easy Short Rib Stroganoff {leftovers}

 

3 T. cornstarch

3 T. cold water

1 1/2 cups beef stock

2 T. butter

1/2 medium onion, diced

8 ounces cremini mushrooms, stemmed and thinly sliced

Kosher salt and freshly ground black pepper

1/3 cup sour cream

1 tsp. Worcestershire sauce

1 T. prepared horseradish

1 T. finely chopped fresh dill, plus more for garnish

8 ounces shredded leftover Short Ribs

 

Mix the cornstarch and cold water in a small bowl until very smooth. Put the stock in a small pot over medium heat and, once warm, add the cornstarch slurry and stir or whisk until it thickens, then remove from the heat and set aside. Melt the butter in a large skillet over medium heat, then cook the onion and mushrooms until lightly browned, 3 to 5 minutes. Season with salt and pepper to taste. Add the thickened stock, sour cream, Worcestershire, horseradish, and dill. Stir to combine and add the short ribs. Let simmer for 5 minutes. Serve over egg noodles, rice, or whatever makes sense, maybe with a little more dill for garnish.

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

 

32 small leftover meatballs, about a pound

1/2 cup Hoisin sauce

2 T. chili sauce (Sambal)

1 tsp. sesame oil

2 T. soy sauce

Green onions and toasted sesame seeds for garnish

 

Combine hoisin, chili sauce, sesame oil and soy in a small bowl and mix well to combine – set aside. Heat grill to medium/high (or oven to 400). Grill meatballs until fully warmed through and just starting to brown with grill markings (or bake in oven until heated thru and beginning to sizzle, about 15 minutes). Put meatballs in a large bowl and toss with some of the sauce, plate and sprinkle with green onion & sesame seeds.

Pesto French Bread Pizza

Pesto French Bread Pizza

Pesto French Bread Pizza

 

10 leftover meatballs, sliced into rounds

2 T. butter

1 large clove garlic, minced

2 T. flour

1 cup milk

1/4 cup Parmesan cheese

½ C. pesto

1 loaf French bread

1 cup Mozzarella, grated

 

Put slices of meatball in a bowl and toss with pesto – set aside. Melt butter in a medium pot on low heat, add garlic. Cook about a minute or until just fragrant then whisk in flour. Continue stirring and cook about a minute until it becomes a thick paste. Add milk and whisk to incorporate. When it starts to thicken, add Parmesan cheese and stir well until thick & smooth. Preheat broiler. Cut french bread lengthwise and add a generous layer of the cheese sauce to both cut sides. Add a layer of meatballs and top with mozzarella. Place under the broiler until bubbly, melty and gorgeous. Slice & serve.

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

 

1 lb ground beef

1 can (15 oz) tomato sauce

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon pepper

1 package (12 oz) wide egg noodles

3/4 cup sour cream

1 container (16 oz) cottage cheese (equals 2 cups)

2 cups shredded cheese

 

Heat oven to 350°F. Prepare a 9×13 baking dish and spray with cooking spray.

Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.  Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.

Cook the egg noodles according to package directions. Don’t forget to add at least 1 teaspoon of salt in with the noodles. In large mixing bowl, stir together the sour cream and cottage cheese. When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles. Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Cover with foil and cook for 20 minutes. If you want those crunchy casserole edges and noodle edges then don’t cover with tin foil.

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

 

4 slices bacon, cut into 1/2-inch pieces

3/4 cup plain yogurt

3 ounces Stilton cheese, crumbled (1/4 cup), divided

1 tsp. red wine vinegar

1 garlic clove, minced

3/4 tsp. table salt, divided

1/2 tsp. pepper, divided

1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

2 T. minced fresh chives

 

Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and remove skillet from heat (do not wipe out skillet). Whisk yogurt, 1/2 cup Stilton, vinegar, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl until combined. Pat steak dry with paper towels and sprinkle with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper. Heat bacon fat in skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with aluminum foil, and let rest. Arrange lettuce wedges and steak tips on individual serving plates and drizzle with dressing. Top with tomatoes, bacon, and remaining l/4 cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.

Beer Braised Short Ribs (double for planned leftovers)

Beer Braised Short Ribs (double for planned leftovers)

Beer Braised Short Ribs (double for planned leftovers)

 

4 pounds bone in short ribs (about 8)

Kosher salt & fresh ground pepper

Neutral oil, like avocado

4 carrots, cut into 1 inch pieces

4 celery stalks, cut into 1 inch pieces

1 small yellow onion, cut into a medium dice

3 cloves garlic

3 T. tomato paste

3 T. flour

2 cups beef broth

1 bottle (12 ounces) Guinness stout

6 fresh thyme stalks

 

Preheat oven to 300 degrees. Season short ribs well with salt & pepper. Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides – (except bone side) until golden brown – about 3-4 minutes total then remove & set aside. Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine – cook another 2 minutes. Add tomato paste and flour to vegetables – stir well to combine and cook another minute or so. Put in beef broth & Guinness, stirring well and bring to a boil – turn off heat and add ribs back to the pot long with the thyme. Cover with lid, put in the oven and cook until fork tender – 2 1/2 to 3 hours. Serve with the vegetables and some of the gravy/broth on anything – rice, potatoes, pasta, cauliflower mash.

 

 

 

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

 

1 ½ pounds ground beef

1 ½ pounds ground pork

1 ½ pounds ground veal

1 1/2 cup ricotta

1 cup shredded Parmesan

1 1/2 cup panko bread crumbs

6 large garlic cloves, minced

3 tsp. kosher salt

3 tsp. freshly ground black pepper

1 1/2 tsp. red pepper flakes

3 large egg

 

Makes 36 Meatballs. Preheat the oven to 400°F. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through.

Air Fryer Ribeye Steak

Air Fryer Ribeye Steak

Air Fryer Ribeye Steak

 

One 10 oz Ribeye steak — 1 inch thick (NY or Try Tip steak will also work)

1 T. vegetable oil — optional

1/4 tsp black pepper

1/4 to 1/2 tsp salt

Butter to brush the cooked steak with

Additional seasoning like fresh thyme — Italian seasoning or chopped Parsley

 

Season steak with salt and pepper, brush with oil on both sides. Preheat the air fryer to 400 F (200 C) for 5 minutes. Add steak and cook for 6 minutes per size, turning once. Reference: 125°F for rare, 130 to 135°F for medium-rare, and 140°F for medium. Brush with butter or add herb butter on top. Take out of the Air fryer and let the steak rest for 10 minutes. Serve with side dishes of your choice.

Coconut Curry Meatballs

Coconut Curry Meatballs

Coconut Curry Meatballs

 

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

 

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

 

1 3/4 pound flank steak, cut into 1-inch cubes

4 T. olive oil

1 T. yellow onion, chopped

3 T. garlic cloves, finely chopped

1 pound portabella mushrooms, medium diced

3 pound carrots, cut into 3/4-inch pieces

2 T. all-purpose flour

2 1/2 cup reduced-sodium beef broth

1/2 cup hearty red wine, such as shiraz

1 T. dijon mustard

1 T. finely chopped fresh thyme

 

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

2/3 C. shredded Gruyere cheese (2 ounces)

6 T. cold unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

2 T. freshly grated parmesan cheese

 

To make the filling: Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 T. of the olive oil, then add the steak pieces and cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside. Reduce the heat to medium. Add 1 T. of the olive oil to the skillet, then add the onions and garlic and cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 T. olive oil in the skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for about 1 minute. Sprinkle in the flour and stir well. Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. Transfer the beef mixture to a 13 » 9 x 2-inch baking dish and set aside. Preheat the oven to 400°F. To make the biscuits: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry cutter, cut half of the Gruyere cheese and the 4 T. butter into the flour until the mixture is crumbly, with pea-size pieces of butter. Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining Gruyere cheese with the Parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing them evenly, and press the tops to flatten slightly. Brush the tops of the mounds generously with some of the melted butter; set the remaining butter aside. Bake for about 25 minutes, or until the biscuits are dark golden brown on top and the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved butter. Let stand for 5 minutes before serving.

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

 

Short ribs are a versatile cut of beef, falling off the bone when cooked long and gently, or juicy when sliced rare off a summer grill. If you don’t have field garlic popping out of your lawn or in a nearby wood or field, substitute scallions or ramps. Failing those, small, peeled shallots would be delicious, too.

 

6 short ribs, sawn in half so each piece is about 4 inches (10 cm) long, on or off the bone

Salt

Freshly ground black pepper

2 cups (200 g) field garlic bulbs and greens (discard the tough stem part)

2 cups (480 ml) red wine

8 juniper berries

 

Preheat the oven to 350°F (180°C). Season the short ribs with salt and pepper. Allow’ to sit for 5 minutes so that some of the juice is drawn out. This will help caramelize the outside of the meat Warm a heavy pan over high heat. When it is very hot sear the short ribs, about a minute to a side, until just brown. Do this in batches; do not overcrowd the pan or it will lose too much heat. Remove the short ribs and set aside on a plate. While you are browning the meat, blanch the field garlic bulbs for a minute in boiling water. Drain and set aside. Place half the field garlic in the bottom of a roasting pan. Add the short ribs, the rest of the field garlic, the red wine, and juniper berries. Transfer the pan to the oven and cook for 2 hours, tented with foil Uncover and cook for another 45 minutes, making sure that there is still liquid in die pan Add water if the pan looks dry. Serve straight from the pan or from a warmed bowl, scraping up as much juice as possible and spooning it over the ribs.

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.

Sweet & Sour Meatballs

Sweet & Sour Meatballs

Sweet & Sour Meatballs

 

1/2 cup ketchup

1/4 cup soy sauce

2 T. apple cider vinegar

1 clove garlic, minced

1 T. brown sugar

1 T. cornstarch

1 pound ready made mini meatballs

2 cups cooked brown rice

2 green onions, white & light green parts only, thinly sliced on an angle

sesame seeds for garnish

 

Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil – then turn down heat and simmer. Place the meatballs in the pot, simmer 10-15 minutes until heated through. Serve over rice, garnish sesame seeds and green onions on top.

Tomato Basil Tortellini Skillet

Tomato Basil Tortellini Skillet

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

 

12 ounces blade steak; sliced into thin strips

8 tsp. Soy sauce

2 T. Vegetable oil

8 ounces Shiitake mushrooms; stemmed and sliced thin

3 cloves Garlic; minced

1 T. Fresh ginger; grated

3 1/2 cups low-sodium chicken broth

4 packages ramen noodles; seasoning packets discarded

3 T. Dry sherry

2 tsp. Sugar

6 ounces Baby spinach

 

Sauté beef: Pat beef dry with paper towels and toss with 2 tsp. of soy sauce. Heat 1 T. of oil in 12-inch nonstick skillet over medium high heat until just smoking. Ad beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl. Saute Mushrooms and aromatics: Add remaining T. of oil to skillet and return to medium high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Simmer ramen: Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. Finish: Stir in remaining 2 T. soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Beef and Scalloped Potato Casserole & Romaine Salad 

Beef and Scalloped Potato Casserole & Romaine Salad 

Beef and Scalloped Potato Casserole & Romaine Salad

 

1 ½ lb ground beef

1 cup chopped onion

2 T. all purpose flour

1 cup less sodium beef broth

1 cup shredded mozzarella cheese

1 (4.7-oz) pkg scalloped potatoes

2 cups boiling water

⅔ cup milk

1 T. butter

 

1 (10-oz) pkg chopped romaine lettuce

1 pint grape tomatoes, halved

½ cup balsamic vinaigrette

 

Preheat oven to 450°F. Cook beef and onion in large skillet over medium heat 8 minutes or until beef is browned and crumbly. Drain and return to skillet. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened. Spoon beef mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese. Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes. Bake 20 minutes or until potatoes are golden brown and crisp. Toss together all ingredients in a large bowl

Teriyaki Asian Beef

Teriyaki Asian Beef

Teriyaki Asian Beef

 

3½ lb. boneless chuck roast

1 onion, thinly sliced

2 cloves garlic, minced

1 (14-oz) bottle teriyaki sauce

½ cup low-sodium beef broth

3 green onions, sliced

 

Combine roast, onion, garlic, teriyaki sauce, and broth in a greased 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours or until meat is very tender (chop 3 cups beef and reserve for Bistro Beef Salad recipe). Slice remaining beef, and serve with mixture in slow cooker. Sprinkle with green onions.

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

 

1½ lb. lean ground beef

1 cup crushed saltine crackers

2 T. Montreal steak seasoning

2 T. Worcestershire sauce

2 large eggs, lightly beaten

1 (8-oz) pkg shredded mozzarella cheese

¼ cup ketchup

2 T. brown sugar

 

Preheat oven to 450°F. Stir together ground beef, crackers, steak seasoning, Worcestershire, and eggs in a large bowl. Press half of mixture into 12 lightly greased muffin cups. Place a mound of cheese in center of each muffin. Press remaining meat mixture over cheese. Bake 15 minutes. Stir together ketchup and brown sugar; brush over meat loaf muffins. Bake 5 minutes longer or until beef is no longer pink in center. Let stand 5 minutes before serving.

Steak with Asian Crack Sauce

Steak with Asian Crack Sauce

Steak with Asian Crack Sauce

 

1-½ T. fish sauce

1 T. fresh lime juice

1 or 2 red Thai chili peppers (slice thinly)

1 small shallot (finely dice)

1 large garlic clove (finely dice)

1 T. fresh minced cilantro

2 T. brown sugar (loosely packed)

 

2 New York strip or sirloin steaks (1-½ inch thickness)

Salt to taste

Ground black pepper to taste

Oil or butter

 

Combine fish sauce, lime juice, Thai chili peppers, shallots, garlic, cilantro, and brown sugar in a small bowl. Mix until combined then set aside. Trim the steak of any excess fat and season liberally with salt and pepper on all sides, making sure to rub in the seasonings. Transfer the steak to a wire rack and roast in the oven at 375°F for 20 minutes. If you are using thinner cuts, you can skip this step. Pan-fry in oil or butter, 1-2 minutes per side on medium-high heat, for a beautiful crust. If you skip the oven step, increase the cooking time to 3-5 minutes per side. Serve steak and sauce on the side.

Steak Sauce Burgers

Steak Sauce Burgers

Steak Sauce Burgers

 

2 T. butter

1 onion, thinly sliced

¾ lb. ground beef

¼ cup steak sauce, divided

1 slice Swiss cheese

¼ cup mayonnaise

1 T. prepared horseradish

1 T. chopped fresh parsley

2 French steak rolls, split and toasted

 

Preheat grill or grill pan to medium-high heat. Melt butter in a skillet over medium-high heat. Add onion; cook 15 minutes, stirring often, until onion is very tender and browned. Stir in 2 T. steak sauce. Meanwhile, combine beef and 2 T. steak sauce. Shape mixture into 2 oblong patties to match the shape of the rolls. Season lightly with salt and pepper. Grill patties, covered, 5 to 6 minutes per side or until no longer pink. Top each with 1 slice cheese, and grill 1 minute longer or until cheese is melted. Stir together mayonnaise, horseradish, and parsley in a bowl. Serve cheese-topped patties on toasted rolls with saucy onions and mayonnaise mixture.

Creamy Skillet Ziti

Creamy Skillet Ziti

Creamy Skillet Ziti

 

12 oz ziti pasta

1½ lb ground beef

1 (24-oz) jar pasta sauce

1 (15-oz) can tomato sauce with Italian seasonings

1 (8-oz) carton sour cream

½ cup shredded Parmesan cheese

1 (8-oz) pkg shredded Italian cheese blend

 

Cook pasta according to package directions; drain, and keep warm. Meanwhile, cook beef in a large, deep skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in pasta sauce and tomato sauce; cook 5 minutes, stirring occasionally. Add pasta, sour cream, and Parmesan, stirring until blended. Sprinkle with cheese blend; cover, and let stand 5 minutes or until cheese is melted.

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

 

2-2 ½ pounds top sirloin steak – trimmed of fat and cut into 2 ½-inch pieces, (see note)

1 pound baby yellow potatoes – quartered (or halved if they are already less than 1 inch in size, see note)

3 tablespoons olive oil

salt and pepper to taste – (I use about 1 teaspoon salt and ¼ teaspoon black pepper)

1 tablespoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

fresh thyme or parsley for topping – (optional)

 

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness. Garnish with fresh thyme or parsley and serve immediately. Notes: Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

 

1 pound top sirloin steak

½ pound whole mushrooms – halved

6 tablespoons butter – melted

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried thyme

3 teaspoons minced garlic

salt and pepper to taste

Fresh thyme or parsley, for garnish

 

Preheat grill or preheat oven to 400 degrees. Cut steak into 2-inch chunks and place in a large bowl along with halved mushrooms.  Stir together melted butter, basil, parsley, thyme, and garlic. Pour over steak and mushrooms and stir to coat.  Divide steak and mushrooms between four large pieces of aluminum foil and wrap, pinching edges together to seal the packet. Grill for 12-15 minutes flipping halfway through to cook evenly OR bake for 25-30 minutes until steak is cooked to desired doneness.  Open packets, garnish with chopped parsley or thyme, and serve immediately.  Notes: For added color on the steak when grilling: open the packets 2-3 minutes before done and use tongs to transfer meat to the grill grates, turning until just browned on all sides. For added color when baking: open packets 2-3 minutes before done and switch oven to broil on high for a couple of minutes.

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

 

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

 

1 T. Asian chili Paste

2 T. Vegetable Oil

1 lb. Sirloin, cut into ¼” slices

¼ C. fresh cilantro, chopped plus ½ C. fresh cilantro leaves

1 tsp. Naam Pla

 

Stir together paste with ½ C. water. Heat wok or heavy bottom skillet over high heat until drop of water evaporates immediately. Add 1 T. oil and heat until almost smoking, then stir fry half meat until browned; transfer to a bowl. Repeat with second half of beef. Return all beef and juices to wok. Add chile paste water and ¼ C. chopped Cilantro and stir fry until liquid is reduced to a quarter cup. Remove from heat, stir in Naam Pla and top with cilantro leaves for garnish.

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

 

1 1/2-2 Pound Beef tri-tip, cut into 2-inch cubes

1/4 C. Low-sodium soy sauce

1/4 C. Black Asian vinegar

1/2 C. Peanut or vegetable oil

3 T. Honey

4 Green onions, thinly sliced

2 T. Fresh ginger, peeled and minced

1/4 C. Chili garlic sauce

2 T. Black and white sesame seeds

Additional black or white sesame seeds

Rice or noodles

 

Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high). Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

 

1 lb. thin cut round steak, thinly sliced

16 oz pkg frozen vegetables, stir-fry mix

2.5 cups beef broth

1/4 cup teriyaki sauce

2 T orange marmalade

1 T soy sauce

3 cups uncooked angel hair pasta, broken into 2-inch pieces

 

Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and cook until browned, remove from pan. Add stir-fry mix, broth, teriyaki sauce, marmalade and soy sauce to pan. Bring to a boil; add pasta, reduce heat and cook 4 minutes or until pasta is tender. Return beef to mixture; cook until thoroughly heated.

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

 

1 1/2 pounds ground beef

3 tablespoons vegetable or canola oil

10 corn or flour tortillas

1 8-ounce package sour cream

cilantro optional

1 cup canned black beans rinses and drained

2 cups shredded Monterrey Jack or Cheddar cheese

1 homemade enchilada sauce recipe

 

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add ¼ cup of enchilada sauce into brown meat and stir until well-combined. For the Enchilada Assembly: Preheat oven to 350º F. Pour ½ cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy. Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese. Place in oven and bake 15 minutes, or until cheese has fully melted. Remove from oven and top with additional cilantro, if desired.

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

 

1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)

1 cup packed light brown sugar

4 tablespoons sesame oil

4 tablespoons rice vinegar

4 tablespoons minced fresh ginger

I head of garlic, peeled and minced

1 teaspoon red pepper flakes

5 lbs beef short ribs, (aka English Cut)

1-2 stalks green onions, sliced thin for garnish

1/2 teaspoon white sesame seeds for garnish

 

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds. *Alternately, if you don’t have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked through.

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

 

3 T. chili garlic sauce

2 T. soy sauce or tamari

2 tsp. cornstarch

2 T. peanut oil, divided

1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)

3 T. spicy red pepper jelly

4 C. cooked rice, kept warm

3 scallions, thinly sliced

 

Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.  When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

 

1 lb lean ground beef drain after cooking if using a fatty beef

16 oz elbow macaroni uncooked

10.5 oz can of cheddar cheese soup

3 cups broth chicken or vegetable (Recently updated from 2.5 cups to 3)

3 cups shredded cheddar cheese

2 tsp. garlic powder

2 tsp. onion powder

salt and pepper as desired

garlic pepper seasoning optional

 

If ground beef is frozen, pour 1 cup water into the Instant Pot, put on the lid, make sure the valve is on “seal”, and select 25 minutes on “high” manual mode. Ground beef should be fully cooked before moving forward. If starting with thawed ground beef, turn the “sauté” setting on and cook the ground beef, garlic powder, and onion powder until beef is no longer pink. Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired. Lock lid and close the valve to “seal” and cook for 4 minutes on manual “high” setting. The pressure cooker will take about 5 minutes to seal, 4 minutes to cook and then quick release the valve to let the pressure out. Add in 2 cups of shredded cheddar and stir until melted. Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness!  Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor! NOTES: This recipe is a basic cheeseburger macaroni recipe. You may want to add seasonings and other flavors to kick it up a notch with flavor. I wanted to keep it very basic for kids! If in doubt, add more cheese! You can never go wrong with more cheese!

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

 

6 oz sirloin steaks thin sliced

1/8 tsp. salt

pepper

3/4 cup onion diced

3/4 cup green pepper diced

1/4 cup sour cream light

2 T. mayonnaise light

2 oz cream cheese light, softened

3 oz provolone cheese shredded

4 medium Portobello mushrooms with no cracks

 

Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp. salt and fresh pepper. Season steak with salt and pepper on both sides. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through. Transfer to a cutting board and slice thin, set aside. Reduce the heat to medium-low, spray with more oil and sauté onions and peppers 5 to 6 minutes, until soft. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Fast Fajita Roll Ups

Fast Fajita Roll Ups

 

 

 

 

 

 

Fast Fajita Roll Ups

 

12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves

4 8-inch spinach or flour tortillas

1 T. cooking oil

1/3 cup finely chopped onion (1 small)

1/3 cup finely chopped green sweet pepper

1/2 cup chopped tomato (1 medium)

Chopped Lettuce, for serving, optional

2 T. bottled reduced-fat Italian salad dressing

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1/4 cup bottled salsa or taco sauce

1/4 cup light dairy sour cream (optional)

 

If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream.

 

Makes 4 servings.

calories: 324

fat: 15g

fiber: 2g