Cooking with Beef
• Beef, Vegetable and Noodle Skillet
Serves: 6
1 pkg. shells and cheese dinner
1 lb. extra lean ground beef
1/2 cup Italian dressing
1 bag frozen veggie blend, thawed
1 tsp. dried basil leaves
1/2 cup sharp cheddar cheese
Prepare the noodle dinner as the package directs. Meanwhile, brown the hamburger meat in a large skillet on medium high heat. Add the veggie mix and the dried basil and cook for about 5 minutes. Stirring occasionally. Combine the noodle dinner mix with the meat and veggie mix and stir till combined. Sprinkle with the sharp cheddar cheese and cook till the cheese is melted. Serve hot.
• BBq Grilled Steak Wraps
Serves: 4
1 beef sirloin steak about 1 lb.
1 red onion, sliced
1 red and 1 green pepper, quartered (optional)
1/2 cup BBq sauce of your choice
8 flour tortillas
1/2 cup shredded cheddar cheese
Preheat a grill to medium high heat and grill steaks for about 1 minute. Add the vegetable to the grill and cook for about 10 minutes until the steak is tender. Brush while cooking for the last 5 minutes with bbq sauce. Cut the steak and vegetables into thin strips. Spoon evenly of preheated flour tortillas and sprinkle with cheese and roll up. Serve warm.
• Beef Taco Skillet
Serves: 4
1 lb. lean ground beef
1 pkg. taco seasoning mix
2 cups warm water
1 pkg. macaroni & cheese dinner
1/3 cup sour cream
1 large tomato, chopped
1 cup shredded romaine lettuce
1 cup tortilla chips, broken up in little pieces
Brown your meat in a nonstick skillet on medium high heat, drain and add seasoning mix, water, and Mac and cheese dinner mix. Bring to a boil and reduce heat to medium-low heat and cover. Simmer for about 7 minutes and then stir in sour cream and cheese sauce mix. Combine until well blended. Top with tomatoes, lettuce and tortilla chips.
________________________________________________________
Earthly Eating Recipe
Apricot Muffins
Makes: 6 muffins
Non stick cooking spray
1 cup all purpose flour
1/4 cup granulated sugar
2 tbs. canola oil
2 tsp. baking powder
1/4 tsp. salt
1 large egg
2 tbs. skim milk
1/2 cup apricot preserves
1/4 tsp. almond extract
Heat the oven to 350 degrees and coat 6 muffin cups with nonstick cooking spray.
Combine the flour, sugar, baking powder, and salt in a bowl. Beat together the egg, oil and milk. Blend in the preserves and the almond extract. Add the flour mixture to the wet mixture and stir just until moistened. Fill the muffin cups with even batter. Bake for 20 minutes. Cool completely on a wire rack and before serving spread tops with additional preserves.
Happy Eating!
Leave a Reply