Category Archives: Beef

Easy Meatloaf in a Muffin Tin

Standard

This cooks super fast – much faster than a traditional meatloaf in a loaf pan!

Ingredients:

1 lb. ground beef (I used ground bison)

1 c. chopped onion

1 egg

1 c. breadcrumbs

1/4 t. onion powder

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

Dash of Italian seasoning (optional)

Freshly grated parmesan cheese (optional)

Marinara sauce

Directions:

Preheat oven to 350. Grease a muffin tin with cooking spray.

In a bowl, combine all the ingredients except the Marinara sauce (use your hands!).

Shape 1/4 c. mixture into a ball and put it into each cup in a muffin tin.

Top each loaf with some Marinara Sauce.

Bake for 20 minutes and it’s done!

Advertisements

Meatballs and Salad

Standard

img_0848

Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).

Ingredients:

1 lb. ground beef, turkey, chicken, or bison

1 t. lemon zest

2 T. lemon juice

1/4 c. non fat greek yogurt

1 T. water

1 T. chopped fresh chives

Arugula

Sliced tomatoes

Sliced avocados

1/4 chopped red onion

2 minced garlic cloves

Directions:

Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.

Cook them in a pan until done.

In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.

In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.

In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.

Grilled Lamb Burgers

Standard

This was so fresh and delicious!

Ingredients:

6 oz. ground sirloin

6 ox. ground lamb

1 t. cumin

1 t. paprika

1/2 t. pepper

1/2 t. salt

6 ‘ pita rounds, with top cut off

Toppings:

Feta cheese

Red onions, sliced

Cucumbers, sliced

Tomatoes, sliced

Lettuce

Directions:

Combine meats and spices. Form into 4 burgers. Grill until done.

Lightly grill the pita rounds.

Stuff each pita with a burger and desired toppings.

Steak & Potatoes

Standard

What’s not to like about steak and potatoes?

Ingredients:

1 1/2 lb. flank steak, tenderized and sliced against the grain

1 1/2 lb. baby yellow potatoes, quartered

3 T. butter

5 garlic cloves, minced

1 t. each of chopped fresh thyme, rosemary and oregano

Red pepper flakes

Marinade for meat:

1/3 c. soy sauce

1 T. olive oil

1 T. hot chili sauce

Pepper

Directions:

Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.

In a large bowl, combine the stead with the marinade. Set aside for awhile.

In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.

In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.

Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.

Serve immediately.

Taco Stuffed Peppers

Standard

img_0663

So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Meatballs with Lime Sesame Dipping Sauce

Standard

img_0617

If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.

Dipping Sauce Ingredients:

3 T. soy sauce

1 1/2 t. sesame oil

1 1/2 T. fresh lime juice

1 1/2 T. water

1 T. chopped green onions

Meatballs in Mushroom Cream Sauce

Standard

img_0570

I’ve always loved this dish, only when I was a little girl, we used to use Campbell’s Cream of Mushroom Soup. This was delicious but now I like to know what’s in my food, so I try to make everything from scratch.¬†This recipe is delicious and just as good as that other stuff!

Ingredients:

1/2 lb. ground pork (or ground Italian sausage without fennel)

1/2 lb. ground beef

1 onion (1/2 sliced and 1/2 diced)

1 clove minced garlic

1/3 c. bread crumbs (high quality)

1 egg, beaten

1 t. Italian seasonings or Herbs de Provence (your preference)

1 T. Worchestershire sauce

2 c. sliced mushrooms

2 T. flour

1 c. beef or chicken broth

1 c. fat free milk

1/4 fat free sour cream

Directions:

Saute the minced onions and garlic in some olive oil. Place into a bowl. Add the meats, bread crumbs, egg, Worchestershire, and spices. Using your hands, mix altogether until well combined. Form meatballs about the size of a ping pong ball (or slightly smaller).

In a frying pan, heat some oil and brown the meatballs well on all sides. Remove from the pan and set aside. In the same pan, add the sliced onions and the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated. Add the flour and stir. Cook for a few minutes. Add the broth. Whisk in the milk and sour cream. Bring to a boil.

Return the mushrooms to the pan and reduce the heat. Cover and cook for about 20 minutes, making sure that the liquid doesn’t dry out too much. Season to taste.

Serve over some rice or pasta or mashed potatoes.