The Beauty in the Beef

For the love of South Dakota Beef

Archive for the month “September, 2013”

Pizza Bombs


Hello Friends! Thanks for coming back for a visit ūüôā I have a recipe this week that I’m certain everyone will enjoy! ¬†It’s a dish that tops the charts for “favorite foods” and my family can attest. ¬†We make pizza on a weekly basis in my home. ¬†It’s simple, delicious and when you prepare it yourself it can be very nutritious! ¬†Although frozen pizzas and delivery are both very convenient, they often lack the quality nutrients our body’s require. ¬†That’s what prompted this week’s recipe, “Pizza Bombs”. ¬†They are a fun and easy spin off of homemade pizza that takes a fraction of the time. ¬†And my favorite part about this recipe is that you can get the kiddos in the kitchen with you! ¬†Encourage them to add their favorite ingredients to make their own personal “bombs”! ¬†They’ll love helping out and you’ll be exposing them to basic cooking skills that soo many lack today (scary!!). ¬†And let’s not forget the nutrients this meal provides: protein, whole grains, dairy & vegetables! ¬†Serve with fresh fruit and you’re set! ¬†So have fun with this recipe and please share any comments or photos of you and your family enjoying your rendition of “Pizza Bombs”.

1 lb. Lean Ground Beef
1 tube Pillsbury Artisan Whole Grain Pizza Crust
Shredded Cheese
Veggies of choice
Pizza Sauce (for dipping)


As I mentioned before, this recipe has tons of flexibility and can please some of the pickiest eaters out there (my hubby!). ¬†I’d recommend chopping up as much fresh produce as possible and let your family experiment! ¬†What an awesome opportunity to take in some extra veggies!!
Here’s a list of suggestions:
– peppers
– mushrooms
– olives
– tomatoes/sun-dried tomatoes
– greens (spinach, arugula, etc.)
– eggplant
– pineapple

1. Brown ground beef and remove any excess fat by draining and/or rinsing it.

2. Preheat oven to 400 degrees.

3. Chop/prep your produce of choice.


4. Spray your non-stick muffin tin.

5. Roll out your tube of whole grain pizza dough and cut into cubes.




6. Layer the bottom of each muffin tin with 3-4 pieces of dough.


7. Cover the dough pieces with ground beef.


8. Add chopped produce over the ground beef and top with an additional 2-3 pieces of bread dough.


9. Sprinkle with shredded cheese and oregano.


10. Bake at 400 degrees for 10-12 minutes or until tops are golden brown.


11. Serve with a side of warmed pizza sauce for dipping.


I hope you all enjoy this recipe and it becomes a family favorite!

Nutritionals:(per serving)
Serving Size 2-3 muffins
Calories: 230
Fat: 10 g
Sodium: 275 mg
Carbohydrates: 17 g
Protein: 13 g

Printer Friendly Version

Autumn Beef Stir Fry


It’s officially fall (yay!), which makes me¬†super excited to share this week’s recipe, “Autumn Beef Stir Fry”. ¬†Everything about this dish will satisfy your fall flavor cravings AND provide a healthy and wholesome meal for you and your family! So be sure and add these simple ingredients to your grocery list because you simply have to make this recipe!


2 Cups Brown Rice
1 Package Stew Beef (approx. 1 lb.) (you could use ground beef or sirloin as well)
1 Cup Apple Cider
1 Tbsp Oregano
1 Tbsp Rosemary
1 Tbsp Thyme
2 Tbsp Lemon Juice
1-2 Apples (I used Honeycrisp- my favorite)
1-2 Sweet Potatoes
1/4 Cup Ginger Root
1/2 Cup Green Onion



1. Boil water to cook your rice. ¬†I used Uncle Ben’s Boil in a Bag Brown Rice. ¬†It’s a very convenient product that comes in pre-measured 2 cup baggies that you just throw in a pot of boiling water.

2. Warm some olive oil in a skillet and brown your beef.  This only takes a few moments, turning continuously to ensure each side is browned.  Add your apple cider, oregano, rosemary, thyme and lemon juice and let simmer on low heat while you complete the next step.

3. Chop your sweet potatoes, apples, ginger (fine pieces), and green onion.  Image

4.  Add ingredients to your beef and cider mixture and stir together.  Cover and let cook on medium heat, stirring occasionally, for approximately 10-15 minutes or until potatoes soften.


5.  Mix your brown rice into the skillet and stir together all ingredients.

6. Enjoy this delicious and festival fall dish!


Nutritionals: (per serving)
Recipe Yields 5-6 servings
Calories: 238
Fat: 3.2 g
Sodium: 58 mg
Carbohydrates: 31 g
Protein: 19 g

Printer Friendly Version

Beef Barley & Kale Soup

IMG_7900 (1)

I reached out to¬†you via our facebook page¬†to ask what type of recipe I should create this week and it was a unanimous response. I think we are all ready for fall weather and to start cooking meals that reflect it (if you haven’t already!). ¬†The cool temperatures and gloomy skies in South Dakota today could not be more appropriate for our featured recipe: Beef Barley & Kale Soup.

While I was making this recipe my house was smelled ¬†soo yummy- I wanted to dish up a bowl and crawl inside of it ūüôā¬†¬†The title of the recipe may not sound very appealing to some. ¬†In fact, I’d maybe drop the barley & kale off if you plan to serve it to kiddos or picky eaters. ¬†Just let them be pleasantly surprised once they taste (and love) the soup before telling them what’s in it.

To me, soups & salads are some of the easiest ways to load up your diet with veggies! ¬†This recipe is¬†full¬†of wonderful, ¬†nutritious ingredients that provide outstanding benefits to your health–and it tastes great too! The fresh vegetables, savory herbs and satisfying beef all come together to bring the perfect comfort meal for a cool, fall day. ¬†I hope you all enjoy this recipe as much as I did ūüôā

IMG_7893 (1)

Feel free to include any additional or alternative vegetables that you and your family may prefer.  This recipe is very flexible, so be creative!

1 lb. lean ground beef (stew beef, sirloin, pot roast, ect. would also work great for this recipe)
2 cups pearled barley
1/2  chopped onion
1 cup sliced mushrooms
1 can diced tomatoes
1 packet Savory Herb Dry Soup Mix
2 tbsp minced garlic
1 carton low sodium beef broth
1 can northern beans
1 bunch fresh trimmed kale (about 2-3 cups)

1 4-5 quart crock pot


1. Brown the lean ground beef.  Drain any excess fat.

2. Combine your beef, barley, chopped onion, sliced mushrooms, diced tomatoes, minced garlic & dry soup mix into the crock pot.  Pour in beef broth and stir together.  Set crockpot on high for 2 1/2 Р3 hours, stirring occasionally.


3. Next trim the kale to remove any stems.


4. Drain and rinse your can of Northern beans.

5. After your soup has cooked for 2 1/2 Р3 hours (and your family is drooling from the delicious smell), add the kale & beans.  Let cook for an additional 30 minutes, or until the kale has softened.

6. Enjoy this warm & nutritious bowl of  yumminess!


I want to note that the soup is very thick, which is how I prefer it ūüôā ¬†If you like a thinner¬†soup, feel free to add water and/or additional broth.¬†

Nutritionals: Per Serving
(6-7 servings)
Calories: 338
Total Fat: 12 g
Sodium: 307 g
Carbohydrates: 37 g
Protein: 20 g

Thanks and come visit again soon!

Printer Friendly Version

The “BB” Beef & Beet Salad


I want to start off by saying I’m LOVING the feedback and photos you guys are sending/posting of your recreations to my recipes! It’s FANTASTIC and they make my day. ¬†So please, keep ’em coming!

This week’s recipe may be a bit of stretch for some of you, but I encourage you to keep an open mind and don’t be afraid to try something new and different! ¬†That’s my mantra I try and live by in life in general, not just in the kitchen ūüėȬ†

So here she is- she’s beautiful in appearance, delightful in texture and pleasantly satisfying in flavor- The “BB” Beef & Beet Salad. ¬†It’s a quick and simple salad that you can put together in no time. ¬†The ingredients offer a hint of sophistication, so it’s a perfect meal when hosting or just a fabulous salad to bring to work for lunch!

Mixed Greens
1 can beets (I used pre-sliced julienne style)
Fresh blueberries
1/2 Red Onion
Roast Beef
Chopped Pecans
Crumbled Goat Cheese
Lite Raspberry Walnut Vinaigrette Dressing

*Pita Bread (optional) 

There isn’t much to this salad- it’s pretty simple!

1. Chop your red onion (you can use more or less than what the recipe calls for based upon your love for onion!)

3. Prep your mixed greens in a large bowl and add the beets (drained and rinsed), fresh blueberries (rinsed and dried) and chopped onion.

4. Next comes the best part, the BEEF! ¬†Now, you could certainly use any¬†one¬†of the 29¬†lean cuts¬†in this salad, such as a flank or sirloin steak. ¬†But I took the convenience route to introduce a great product that’s available: Oscar Mayer Carving Board Roast Beef. ¬†You can find it in the deli meat section of your grocery store. ¬†It offers the same great taste and texture of carved roast beef and works great in salads or wraps when you’re short on time but still want to include some wholesome protein.

Feel free to slice the pieces into smaller portions if you wish and add to the greens mixture.


5. Garnish with chopped pecans and goat cheese crumbles. ¬†This is where I may lose some of you. ¬†I’m aware that goat cheese does have a strong flavor and odor compared to other more mild cheeses, so feel free to substitute one of those if you prefer. ¬†Blue cheese or feta crumbles would also work well in this recipe. ¬†But if you haven’t tried goat cheese, it really does well in this salad!

6.  Lastly, I tossed the salad in a WishBone Lite Raspberry Walnut Vinaigrette Dressing which I thought was very good.  If you prefer more of a savory salad and less sweet, a balsamic dressing would be appropriate as well.

7. ¬†Enjoy this delicious salad that has so many great nutrients in it! ¬†Who knew eating healthy could taste so good ūüôā

Image¬†Thanks for stopping by & please come back next week to see what’s “The Beauty in the Beef”.

Nutritionals: (per serving including 4 oz of beef) 
Calories: 477
Total Fat: 21 g
Sodium: 650 mg
Carbohydrates: 18 g
Protein: 38 g

Printer Friendly Version

It’s coming… Crocktober!



Crocktober (crockpot + October) season is right around the corner. ¬†And thanks to Starbucks Pumpkin Spice Latte, or #PSL, big release this week- I couldn’t be more ready for fall to get here. ¬†I love everything about fall- the weather, scenery, fashion, football, but what I love most about fall is the food! The flavors and aroma of fall inspired dishes just give me a warm fuzzy feeling inside. ūüôā ¬†It truly is my comfort food!¬†

I wanted to let you guys in on a little something I have planned for ‘Crocktober’. ¬†I will be creating some wonderfully delicious, and of course nutritious, dishes that can all be done in the crockpot! ¬†As simple as throwing in the ingredients before work and coming home to a house filled with the yumminess you created. ¬†

So stay tuned my fabulous foodies! And as always, thanks for stopping in!  

P.S.- If you’ve been trying out my recipes at home, I would LOVE to hear from you! ¬†You can “Like” South Dakota Beef Industry on Facebook and leave comments there as well! ¬†To help spread the word, be sure and tell your friends & family about our blog “The Beauty in the Beef!”¬†

Zucchini Beef Lasagna


Those of you who have gardens, or friends/family that do, probably have zucchini up to your eyeballs this time of year. I know I do, and if I make one more loaf of zucchini bread I may just turn into the Doughboy. ¬†So this week’s recipe is a¬†mash up¬†to the classic Italian comfort food, lasagna. ¬†I’m putting a healthy twist on it that will:
1. use up some of your zucchini stash
2. get more vegetables into your diet!

This recipe may take a little more of your time and effort, but it’s totally worth it. ¬†So don’t be afraid to flex your culinary skills and impress the fam by serving up this deliciously nutritious dish for dinner ūüėČ


This is my Rosie the Riveter, “We Can Do It” motivational selfie ūüėČ #nerdalert

1 lb lean ground beef
1/2 onion
2 cloves garlic, minced
2 Tbsp basil
Salt & Pepper
1 28 oz can crushed tomatoes
2 zucchini
1 15 oz low-fat ricotta cheese
1 16 oz shredded mozzarella cheese
1 large egg
Shredded Parmesan- optional



1. First you will brown your ground beef,  then add the chopped onion and minced garlic.

For those of you who struggle chopping onions, here is a tip!  Slice the end of each side of the onion.  Then carve a checkerboard through half of the onion.  Put onion on its side and slice.


Ta-da, perfectly chopped onion in no time! Image

Add your can of crushed tomatoes, basil, salt, pepper, garlic and onion to the ground beef and stir.  Cover and let simmer, stirring occasionally.


In the meantime, turn your broiler on high.

2. On to the fun part- slicing your zucchini. Now, before I explain this step I want to start off by saying this process is tremendously easier (and safer) when using a sharp knife, such as a mandolin.  So, if you need to take a minute to sharpen yours up, please do so!

First you want to chop-off both ends of the zucchini so you have two flat surfaces. ¬†Next, I found standing them upright was easiest for the slicing process. ¬†You want the slices to be approximately¬†1/8 in thick. ¬†Go slow, and take your time, slicing each zucchini lengthwise. ¬†Don’t stress out if each slice isn’t the same, mine certainly weren’t and it turned out just fine.


3. Zucchini naturally holds a lot of water, therefore we need to remove some of the moisture before building our lasagna or it will turn out very runny.  The easiest and fastest way to do so is simply placing the zucchini strips on a baking sheet, lightly salting them, and broiling them for 10 minutes.Image

Flip them over after 5 minutes.


4.  While they are broiling in the oven, make your cheese spread.

…By the way, have you stirred your sauce lately? ūüėČ

For the cheese spread, combine the container of low-fat ricotta cheese, about 3/4 of the bag of mozzarella cheese and egg.  Stir until evenly combined.


5. By now, your zucchini should be done and out of the oven.  Time to build your lasagna! Turn your oven down to 375 degrees.

  1. Spread a thin layer of sauce across your 9 x 13 pan.
  2. Layer your zucchini across the pan.
  3. Cover with cheese spread. (this isn’t pretty, so do the best you can- it will melt and distribute evenly while baking so don’t worry)
  4. Repeat steps 1-3 until you have reached the top of your pan.  I was able to get 3 layers out of mine.

Step 1 & 2:


Step 3: (as you can see, not pretty!)


6. Once your layers are complete, cover with the remainder of your shredded mozzarella.  I also sprinkled some parmesan on the top (my family loves cheese).Image

7. Cover with foil and bake in the oven for 30 minutes.  Remove foil and broil for 10 additional minutes.  Remove from oven and let sit for 5-10 minutes, this will help it thicken and setup.  Image

8. Slice & enjoy! Image

I hope you choose to try this recipe out at home, it may be outside of your cooking comfort zone, but it’s always good to try new things! And you really can’t mess this up, honest!


As a bonus, I got the thumbs up from Jaela! ¬†I love creating nutritious recipes like this one that my whole family enjoys! ¬†Add a side of fresh fruit and whole wheat garlic bread and you have a fully balanced meal that meets MyPlate guidelines. ūüėČ

Nutritionals: Recipe Yields: 9 Servings
(per serving)
Calories- 250
Total Fat- 13 g
Sodium- 310 mg
Carbohydrates- 7 g
Protein – 22 g

As always, thanks for stopping by and be sure and come back soon!

Printer Friendly Version

Post Navigation