The Beauty in the Beef

For the love of South Dakota Beef

Archive for the month “April, 2014”

Sesame Steak Salad

Image

Let’s talk lunch. I’m all about quick and easy this time of day because I’m usually trying to accomplish a list of random tasks.  I’m sure many of you can relate!  A typical lunch for me will likely include leftovers from the night before.  With grilling season in full-swing, steak is a staple in our home.  I will purposely put an extra serving or two on the grill so I know I’ll have a quality protein source for my lunches.   This recipe is so simple and takes very little time to put together.  It’s packed full of delicious and nutritious ingredients that will surely leave you feeling full and satisfied. I hope you enjoy this tasty (and pretty!) salad as much as I do! 

Ingredients:
1/2 Cup Edamame (cooked)
1/4 Cup Red Peppers
1/4 Cup Green Peppers
6-8 oz. Steak Strips (Sirloin, Flank, etc.)
1 bag Broccoli Slaw
1/3 Cup Hy-Vee Light Lemon Ginger Sesame Vinaigrette 
Sesame Seeds (for garnish) 

Directions:
1. Cook edamame per instructions on package. I used a frozen version and boiled on the stovetop. 
Image
2. Dice red and green peppers. You could also add additional vegetables of choice- I added jalapeños. 

Image
3. Slice steak into thin strips.  You could also use the Grilled & Ready Seasoned Steak Strips by Tyson. 

Image
4. Combine broccoli slaw, steak strips, peppers, edamame and dressing into a large bowl.  Mix until evenly coated. 

ImageImage
5. Sprinkle with sesame seeds upon serving.

Image

STUFFED Sweet Potatoes

Image

This week’s blog recipe couldn’t be easier- it’s fool proof! In fact, if you can turn on a microwave, you can successfully make this delicious recipe.  It takes very little time and is full of powerful nutrients such as protein and Vitamin A. Be sure to share this STUFFED Sweet Potatoes recipe with your family and friends who are college-age and limited to only a microwave or are just simply “cooking-impaired”.  This is a simple way to incorporate healthy and nutritious foods into your diet!

One of my favorite things about this recipe is the endless flavor possibilities!  Get creative with the ingredients you choose to mix with your pot roast. Go Greek with mushrooms, olives and feta cheese or stay traditional with broccoli and cheddar cheese!

Ingredients
Printer Friendly Version
3-4 Microwavable sweet potatoes
Hormel Microwavable Beef Roast
1/3 Cup plain Greek yogurt
1 can mexi-corn
1 can black beans
Cheese for topping, if desired

Directions: 
1. Cook sweet potatoes in the microwave for 6-8 minutes, or until tender.
If your grocery store does not carry these microwavable sweet potatoes, you can simply prepare a regular sweet potato by washing, piercing with a fork and microwaving. 
Image
2. Once sweet potatoes are done, remove and set aside to cool.
3. Next, cook beef roast in the microwave per instructions on box.Image
4. Slice sweet potatoes open and remove filling. Be careful not to cut too wide of an opening, keeping a structure for re-filling. Add to a medium sized bowl with Greek yogurt and mix.
Image

Image

5. Remove beef roast from microwave and transfer to a bowl. Shred into small pieces, using two forks.
Image

6. Combine mexi-corn, black beans, sweet potato blend and beef roast. Stir until evenly mixed.
7. Using a spoon, fill hollowed sweet potato skins with mixture.  Sprinkle with cheese, if desired.
8. Place back in the microwave for an additional 1-2 minutes, or until cheese has melted.

Image
 

Beef & Squash Spring Casserole

ImageI know what you’re probably thinking, “a Spring casserole?”To some it’s an oxymoron perhaps, but when you live in the land where you can get a sunburn one day and frostbite the next, it makes total sense.  This recipe couldn’t be more fitting for a snowy April day in South Dakota.

Squash is one of my favorite vegetables to cook with.  It’s very versatile, full of nutrients and when paired with the powerful protein of beef, you have a delicious and healthy meal that everyone in the family will enjoy! The ingredient options in this recipe are virtually endless! Get creative and remember color! Let the kiddos help by picking out as many different colored vegetables as they can!  Take a picture to show us how colorful you made your “Beef & Squash Spring Casserole” by using hashtag #beautyinthebeef on Facebook, Twitter or Instagram!

Ingredients:
Printer Friendly Version
1 lb. lean ground beef
1 spaghetti squash
2 Cups diced squash (summer squash, zucchini, butternut)
1 Cup shredded carrots
1 red pepper, diced
2 Tbsp olive oil
1 Tbsp minced garlic
12 oz. tomato sauce
1 Cup shredded motzarella cheese

Directions:
1. Brown the ground beef, draining and rinsing any excess fat.
2. Preheat oven to 350°.
2. Prepare spaghetti squash by slicing in half, removing the seeds and placing face down on a microwaveable plate.  Cook on high for 10 minutes. Here’s more tips on how to cook your spaghetti squash! 
3. Add diced squash, shredded carrots, diced pepper, olive oil and garlic to a skillet and cook over medium heat until tender.
ImageImageImage

Image
4. Once spaghetti squash is done cooking, remove from microwave and flip over to cool.  Next, simply run a fork across the flesh of the squash as it takes the shape of spaghetti noodles.
Image
5. In a large bowl, combine and mix spaghetti squash, cooked vegetables, ground beef and tomato sauce.
Image
6. Place in a coated baking dish and top with cheese. Sprinkle with salt and pepper, if desired. Image

7. Cook for 15-20 minutes, or until bubbly on top. Image

Beef & Veggie Sliders

Image
Words can not express how excited I am for grilling season.  If you ask me, everything tastes better grilled.  Steaks, burgers, veggies, fruit (yes, I said fruit)- it’s all delicious!  You can surely count on more grilling recipes to come, but I wanted to kick-off the season with a classic that everyone knows and loves, cheeseburgers!   

Getting lean protein, whole grains, low-fat dairy and fruit into my family’s diet isn’t an issue.  It’s those pesky vegetables they turn up their noses to!  This has forced me to get creative in the kitchen because I refuse to let them miss the essential nutrients that vegetables provide us with.  Although not all of my attempts to disguise veggies are successful, this one was! My family had no idea that their yummy cheeseburgers were loaded with nutrient dense veggies! And that, my friends, is what we at “The Beauty in the Beef” like to call #winning. 

Here’s how we did it! 

Ingredients:
1/4 head cauliflower
1/2 Cup mushrooms
1/2 medium onion
1/4 Cup fresh parsley
1 lb. lean ground beef
1 large egg
1 Tbsp Mrs. Dash Seasoning 

Directions:
1. Preheat grill.  It should reach 300° – 350° before use. 
2. In a food processor, combine cauliflower, mushrooms, onion and parsley.  Pulse until all veggies are finely chopped. 
Image

Image

2. In a medium bowl, mix vegetables with ground beef, egg and seasoning.  Combine evenly and form into patties.

Image

Image

Image

4. Place on the grill and cook until internal cooking temperature has reached your desired level of doneness. For medium 160° and for well done 170°. 
Image

5. Top with a slice of low-fat cheese just before taking off the grill. Add toppings and condiments of choice and serve on a whole grain bun. 
Image

Image

Morning Mojo Meatballs

Image

By now we’ve all been told that breakfast is the most important meal of the day.  But what many of us don’t know, is that our breakfast may be missing an essential nutrient, protein.  Research shows that consuming a high-protein meal (containing approximately 30 grams), particularly at breakfast, leads to improved appetite control and satisfaction throughout the day which can help with weight-loss and weight maintenance. 

Mornings are always a hectic time around our house and getting a wholesome meal in my family before they head out the door can be a challenge.  Pastries and cold cereals may be fast and easy, but will likely leave your tummy rumbling long before the lunch hour.  These “Morning Mojo Meatballs” are a perfect way to make sure that you and your family are getting a breakfast that contains enough protein to keep them feeling satisfied.  Make a batch on the weekend with leftover pancakes and freeze for the week! Serve with a side of Greek yogurt and fresh fruit for great added nutrition!  

With more than 20 grams of protein and less than 250 calories per serving (3-4 pieces)- your Morning Mojo is sure to be in full-swing!  

Ingredients:
Printer Friendly Version
4 Whole grain pancakes 
1 lb. lean ground beef
1 (2.5 oz) packet bacon pieces 
1 egg
1/4 Cup lite maple syrup
Directions:
1. Preheat oven to 375 degrees. Prepare pancakes using a whole grain mixture. I don’t know about you, but whenever I make pancakes I always have leftovers and feel kinda like this…

Image

So this recipe is the perfect way to use up the sad stack of jacks you have staring at you in the face. 😉

Here’s an example of a whole grain pancake mixture. 
Image

2. Cut pancakes into small cubes. I used blueberry pancakes and they were delicious!

Image

Image

3. In a bowl, combine ground beef, bacon pieces, egg and syrup. Mix together evenly.  Next, add pancake pieces and combine (I used my hands to mix).
Image

Image
ImageImage

4. Form into small balls and place in a coated muffin tin (I used a mini-muffin tin). Bake for 22-25 minutes. 
Image

5. Enjoy! 

Image

Post Navigation