Barbecue Meatball and Mushroom Skewers

• 1 package frozen meatballs, thawed
• 1/2 cup barbecue sauce
• 1 1/2 pounds cremini mushrooms, trimmed
•  chopped chives, for serving

Directions

1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
2. Soak 8 skewers in water for at least 15 minutes.
3. Thread meatballs and mushrooms onto the skewers and grill, turning occasionally, until tender, 8 to 10 minutes. Brush with barbecue sauce during final minutes.  Sprinkle with chives. 

 

3 1/2 to 4-pound sirloin tip roast
2 cups beef broth
1/2 cup brown sugar, packed
1/4 teaspoon seasoned salt
1 tablespoon Worcestershire sauce
1/3 cup soy sauce
12 hoagie buns, split
12 slices Swiss cheese

Place roast in a 5-quart slow cooker. Stir together broth and next 4 ingredients and pour over roast.

Cover and cook on high setting one hour; reduce heat to low setting and cook 9 hours.

Remove roast from slow cooker, reserving broth; shred roast with 2 forks. Place shredded meat evenly on hoagie buns and top with Swiss cheese. Serve with reserved broth for dipping.




--Adapted from Southern Living

Hangar Steak with Arugula and Balsamic Mushrooms

2 tablespoons vegetable oil
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.

Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.




--Adapted from Real Simple magazine

Meatball Stew

2 potatoes, cut into 1/2-inch cubes
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs

Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.






--Adapted from Southern Living magazine

Meatballs with Couscous and Feta

1 pound ground lamb or beef
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1/4 cup sliced green onions
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled



Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped green onion, ½ teaspoon salt, and ¼ teaspoon pepper.

Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Meanwhile, place the couscous in a bowl. Add 1 cup boiling water, cover, and let sit for 5 minutes. Fluff with a fork.

In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.

Serve the couscous with the meatballs, tomatoes, cucumber, Feta. Drizzle with the dressing.



--Adapted from Real Simple

Spaghetti Pie

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese


Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.





--Adapted from Cooking Light magazine

All-in-One Spaghetti

1 pound ground beef
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese


Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.




--adapted from Southern Living

Slow-braised Beef Stew with Mushrooms

This is a lot of work, but worth it.

4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions


1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.

2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.

3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.

4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.

5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.

6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.





--Adapted from Southern Living magazine

Deep-dish Taco Pizza

A kid-friendly picky-eater favorite.

1 pound ground round
1 package taco seasoning
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Salsa (optional)
Reduced-fat sour cream (optional)


Preheat oven to 425°.

Cook beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Add seasoning, cook per directions on package.

Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.

Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.




--Adapted from Southern Living

Beef and Bok Choy Hot Pot

2 1/4 cups water
3/4 cup low-salt beef broth
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine


Combine first 6 ingredients, stirring with a whisk; set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.





--Adapted from Cooking Light magazine

Hamburger Steak with Mushroom Gravy

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms



1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together beef broth and cornstarch.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms to skillet, and sauté 6 minutes or until tender. Stir in broth mixture, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.



--Adapted from Southern Living magazine

Tex-Mex Steak and Vegetables

1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
4 (1/4-inch-thick) slices red onion (about 1 large)
2 garlic cloves, minced
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 (1-pound) flat-iron steak, trimmed
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa
2 tablespoons minced fresh cilantro


Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.

Prepare grill.

Remove the steak and vegetables from bag; discard marinade. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.

Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.



--Adapted from Cooking Light magazine

Mini Burgers

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
Cheese
Desired condiments



Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.

Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.

Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.

Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side. Remove the buns from the oven. Place a slice of cheese on each bun and top with the burger and any other condiments, as desired. Serve immediately.





--Adapted from Alton Brown

Balsamic-Glazed Flank Steak

1 (16-ounce) beef flank or hangar steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 7 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steak.


--Adapted from Cooking Light magazine

Spanish-Style Braised Beef

Almond pesto:
1/3 cup slivered almonds, toasted
3 tablespoons chopped fresh parsley
1 tablespoon beef broth
2 garlic cloves, peeled
1 tablespoon olive oil


Spice rub:
2 teaspoons dried marjoram
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2 1/2-pound) beef eye-of-round roast


Remaining ingredients:
1 tablespoon olive oil
1 cup dry sherry or other red wine
1 (14.5-ounce) can diced tomatoes, drained
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1/2-inch strips 4 cups hot cooked long-grain rice



To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.

Preheat oven to 350°.

To prepare spice rub, combine marjoram, paprika, 1 teaspoon black pepper, and 1/4 teaspoon salt. Trim fat from beef; rub surface of beef with spice rub.

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan. Add tomatoes and 1 cup beef broth. Cover tightly with lid. Bake at 350° for 3 hours or until meat shreds easily with a fork. Remove beef from pan. Cut beef into 2-inch pieces. Add almond pesto and bell pepper strips to pan, stirring until blended. Place pan over medium heat; cook 10 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve beef and sauce mixture over rice.




--Adapted from Cooking Light magazine

Ginger Beef Skewers

1 lb pound beef flank or hanger steak
1 tablespoon thinly sliced ginger, plus 1 tablespoon finely grated ginger
1/2 head garlic, cloves peeled and thinly sliced, plus 1 tablespoon finely grated garlic
2 thinly sliced spring onions
1/2 cup extra-virgin olive oil
2 tablespoons seasoned rice vinegar
1/4 cup soy sauce
Salt and pepper
4 to 6 chives, thinly sliced


1. Slice the tenderloin into 1/2-inch-thick slices and lightly pound each with the flat side of a meat pounder until about 1/4 inch thick. Each piece should be rectangular; trim off any raggedy bits for another use, such as a stir-fry. Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add beef, toss to coat, cover, and marinate in the refrigerator at least 8 hours.

2. Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).

3. Meanwhile, whisk together grated ginger, grated garlic, rice vinegar, and soy sauce in a small bowl. Thread beef slices onto soaked skewers and season with salt and pepper.

4. Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.

5. Grill skewers just until seared, turning once, about 30 seconds per side. Serve skewers drizzled with ginger sauce and garnished with chives.




--Adapted from Southern Living magazine

Roast Beef and Spicy Slaw Wraps

3/4 cup (3 ounces) shredded pepper jack cheese
2 tablespoons prepared horseradish
2 tablespoons low-fat mayonnaise
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons sherry vinegar
1 tablespoon honey
1 garlic clove, minced
2 cups thinly sliced red cabbage
1/4 cup thinly sliced celery
3 (10-inch) flour tortillas
1/2 pound thinly sliced deli roast beef


Combine pepper jack cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper.

Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add 1/4 teaspoon pepper, cabbage, and celery.

Warm tortillas according to package directions. Spread remaining cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.



--Adapted from Cooking Light magazine

Beef Bourguignonne with Egg Noodles

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 1/4 pounds beef stew meat
1 cup sliced carrot
4 garlic cloves, minced
1 1/2 cups dry red wine
1 (14-ounce) can less-sodium beef broth
6 cups halved mushrooms (about 1 pound)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles)
3 tablespoons chopped fresh flat-leaf parsley



Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of beef mixture in a large Dutch oven over medium-high heat 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining beef mixture. Remove beef from pan; cover and keep warm.

Add sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley.



--Adapted from Cooking Light magazine

Asian Beef Noodle Salad

1 (3.75-ounce) package bean threads (cellophane noodles) or ramen noodles
8 ounces sliced deli roast beef, cut lengthwise into thin strips
1 cup snow peas, trimmed and cut lengthwise into thin strips
1/2 cup julienne-cut carrot
1/2 cup low-sodium teriyaki sauce
2 tablespoons lime juice
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1/2 teaspoon bottled fresh ground ginger (such as Spice World)
6 cups torn spinach
1/4 cup chopped fresh cilantro


Cook noodles per package instructions.

Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.




--Adapted from Cooking Light magazine

Cranberry Meatballs

1 (16-ounce) can cranberry sauce
1 (12-ounce) jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon dried red pepper flakes
1 pkg frozen mini-meatballs



Stir together cranberry and chili sauces and next 5 ingredients in a slowcooker. Whisk until smooth. Add meatballs; cook 3 to 4 hours on high.



--Adapted from Southern Living magazine