Beef Recipes

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Ingredients:

*1 pound of extra-lean ground beef
*2/3 cup of uncooked oatmeal or Ezekiel bread crumbs (flourless bread)
*2 egg whites
*1 can of diced or crushed tomatoes
*2/3 cup diced onion
*1/3 cup diced green pepper or celery
*1-2 tbs. Worcestershire Sauce

Directions:

Pre-heat oven 350-degrees. Mix raw beef and uncooked oatmeal in large bowl. Add egg whites, diced onions and diced green peppers. Add 2 t. Worchester sauce. Mix with hands until firm. Put mixture into loaf pan. Bake at 350 degrees for 45 minutes. Pour excess liquid from pan. Top with tomatoes and serve. 4 servings.

Ingredients:

* 6 green bell peppers
* 1 tablespoon of SmartBalance Light Buttery Spread (no trans fat)
* Fat Free Cooking Spray (try Trader Joe’s fat-free olive oil spray)
* 1 cup chopped onion
* 1 cup chopped celery
* 2 cans (14.5 ounces) diced tomatoes
* 2 cans (8 ounces) tomato sauce
* 2 cloves garlic, crushed
* 2 teaspoon dried leaf oregano
* 1 teaspoon dried leaf basil
* 3 teaspoons salt, divided
* 1 teaspoon ground black pepper, divided
* 1 egg, lightly beaten
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 pounds extra-lean ground beef
* 1 1/2 cups cooked brown rice
* Optional: shredded low-fat Cheddar cheese, about 1/2 to 3/4 cup

Directions:

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Spray pan generously with fat-free cooking spray and add in butter, and heat in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded low-fat Cheddar cheese just before peppers are done; bake until cheese is melted.

Ingredients:

*1 tablespoon fresh lemon juice
*1 tablespoon extra-virgin olive oil
*1 tablespoon water
*2 teaspoons Dijon mustard
*1/2 teaspoon chopped fresh oregano
*1/4 teaspoon freshly ground black pepper
*1 pound boneless top sirloin steak, cut into 1" squares
*1 large red bell pepper, cut into 1 inch pieces
*12 large mushrooms
*2 cups cooked brown rice
*1/4 cup pine nuts, toasted

Directions:

1.In a large bowl, whisk together the lemon juice, oil, water, mustard, oregano, and black pepper. Add the steak, bell pepper, and mushrooms, tossing to coat. Alternately thread the steak, bell pepper, and mushrooms on each of 4 metal skewers. Set aside
2.Prepare the rice according to package directions. Keep warm. Meanwhile, place the kabobs on a grill over medium coals. Grill uncovered, turning occasionally for 8 to 11 minutes or until a meat thermometer measures 145 degrees F (for medium-rare).