#Easy Beef and Portobello Stroganoff

Ingredients

2 slice rye bread

2 tbsp. olive oil

1 large onion

2 stalk celery

1 lb. lean (90 percent) ground beef

1/4 tsp. salt

1/4 tsp. pepper

2 clove garlic

1/2 tsp. dried marjoram

1/4 tsp. caraway seeds

12 oz. portobello mushroom caps

2 tbsp. water

1/4 c. dry white wine

1 tbsp. cornstarch

1 can no-salt-added beef broth

12 oz. farfalle pasta

1/2 c. reduced-fat sour cream

chopped fresh flat-leaf parsley leaves

 

Directions

1. Preheat oven to 400 degrees F. Grease a 3-quart shallow ceramic baking dish. Heat large, covered saucepot of salted water to boiling on high.
2. Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form.
3. In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add onion and celery and cook 3 to 4 minutes or until golden brown, stirring. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until beef is browned, stirring to break up meat. With slotted spoon, transfer mixture to large bowl.
4. To same skillet, add garlic, marjoram, and caraway. Cook 15 seconds or until fragrant, then add mushrooms and water. Cook 4 minutes or until tender, stirring frequently. Add wine, heat to boiling, and cook 2 minutes.
5. In small bowl, combine cornstarch and 1 tablespoon broth. Add remaining broth to skillet; heat to boiling. Stir in cornstarch mixture; cook 5 to 6 minutes or until thickened, stirring occasionally.
6. Meanwhile, add pasta to boiling water and cook for half the time label directs. Drain pasta well; transfer to bowl with meat mixture.
7. Stir sour cream, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper into mushroom mixture in skillet; cook 1 minute or until creamy, stirring. Add to bowl with meat mixture and gently stir until well mixed. Transfer to prepared dish and spread evenly.
8. In small bowl, combine crumbs and remain­ing tablespoon oil. Sprinkle evenly over pasta mixture. Bake 18 to 20 minutes or until crumbs are golden. Garnish with parsley to serve.

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Beef and Wheat Berry Chili

Ingredients

4 tsp. vegetable oil

2 lb. boneless beef bottom round

2 medium onions

3 clove garlic

3 tbsp. ground ancho chile pepper

2 tsp. ground cumin

salt

1 can diced tomatoes with chiles

1 can low-sodium beef broth

2 1/2 c. water

1 c. wheat berries

1 bottle dark beer

2 slice bacon

1 bay leaf

Sour cream (optional)

green onions (optional)

 

Directions

1. In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.
2. In same Dutch oven, heat remaining 2 teaspoons oil over medium heat until hot. Add onions and cook 5 minutes or until golden, stirring occasionally. Stir in garlic and cook 30 seconds, stirring constantly. Stir in chile pepper, cumin, and 1/2 teaspoon salt; cook 1 minute. Return beef to Dutch oven; add tomatoes and broth. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 1 1/2 hours.
3. Meanwhile, in 3-quart saucepan, combine water, wheat berries, beer, bacon, bay leaf, and 1/2 teaspoon salt; cover and heat to boiling over medium-high heat. Reduce heat to low and simmer, covered, 1 1/2 hours. Drain wheat berries, reserving 1 cup cooking water. Discard bacon and bay leaf.
4. Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.

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Stuffed Tomatoes with Lean Ground Beef

Ingredients

 

1/2 c. brown rice

1 tbsp. olive oil

1 medium onion

1 1/4 lb. ground beef

c. mint leaves

1/2 tsp. ground cinnamon

salt and pepper

6 large tomatoes

1/2 c. feta cheese

1/4 c. panko (Japanese-style bread crumbs)

 

Directions

 

1. Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.
3. While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.
4. In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.

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Easy Unstuffed Cabbage Casserole

 

INGREDIENTS

For the oven-braised cabbage:

• Cooking spray or vegetable oil

• 1 large green cabbage (about 2 1/2 pounds)
• 1/4 cup low-sodium chicken broth or water
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
•  

For the sauce and serving:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced (about 2 cups)

• Kosher salt

• 2 pounds lean ground beef or ground dark turkey
• 3 (15-ounce) cans crushed tomatoes
• 3 tablespoons raisins
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon

• Finely grated zest of 1 medium lemon

• Juice of 1 lemon lemon (about 3 tablespoons)

• Freshly ground black pepper

• 6 cups hot, cooked white rice, for serving (optional)

 

INSTRUCTIONS

For the cabbage:

1. Arrange a rack in the middle of the oven and heat to 325°F. Coat a 9x13-inch baking dish with cooking spray or oil; set aside.

2. Quarter the cabbage through the core. Cut each quarter in half, leaving a piece of the core attached to each wedge to hold it together, for a total of 8 wedges.

3. Arrange the wedges in a single layer in the baking dish, tucking them in tightly, if necessary. Pour the broth or water over the wedges and season with the salt and pepper. Cover tightly with aluminum foil and bake until the cabbage is tender but not falling apart, about 45 minutes. Meanwhile, make the sauce.

4.  

For the sauce:

1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and a pinch of salt and cook until softened, stirring often, about 5 minutes. Add the ground meat and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

2. Stir in the tomatoes, raisins, brown sugar, and cinnamon. Simmer for 15 minutes, stirring occasionally. Keep warm over very low heat until the cabbage is ready. Just before serving, stir the lemon zest and juice into the sauce. Taste and season with salt and pepper as needed.

3. To serve, spoon rice onto serving plates. Top with a wedge of cabbage and ladle the sauce over the top.

4.  

RECIPE NOTES

Make ahead: The sauce can be made up to 1 day ahead. Cool, cover, and refrigerate. Cook the cabbage fresh because it does not reheat well.

Variation: Instead of braising the cabbage, grill it! Heat a gas or charcoal grill (or grill pan) to medium. Lightly brush the cut sides of the wedges with vegetable oil. Arrange them cut-side down in a single layer on the grate. Cover and cook until the cabbage begins to wilt and soften and the leafy edges blacken a bit, 6 to 8 minutes. Flip each wedge over, cover, and cook the other side. Charred and crisp-tender are delicious, but burnt and raw hold no charm, so reduce the heat or move the wedges to the cool side of the grill as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 

 

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#Easy GARLIC BUTTER CHICKEN TENDERS

Chicken tenders with garlic butter is one of the best chicken tender recipes. Made with garlic, butter and spices on skillet. Juicy and easy chicken dinner.

INGREDIENTS

• 1 lb chicken tenders
• 1 teaspoon smoked paprika
• 3 dashes cayenne powder
• 4 tablespoons unsalted butter, room temperature
• 3 - 4 cloves garlic, minced
• 1 teaspoon bottled Italian seasoning (Simply Organic or McCormick brand)
• salt, to taste
• 1/2 tablespoon lemon juice
• 1 tablespoon chopped parsley
• lemon wedges
•  

INSTRUCTIONS

1. Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
   
   
3. Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side.
4. Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter follow by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic.
5. Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides. Add the chopped parsley, stir to combine well. Turn off the heat and serve immediately with lemon wedges. Squeeze the lemon juice on top before serving.

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Asian Beef Buns

Ingredients

 

Dough

c. warm water

1 package active dry yeast

3 1/2 tbsp. sugar

1 3/4 c. unsifted bread flour

1/2 tsp. salt

2 large eggs

3 tbsp. vegetable oil

Filling

1 tbsp. vegetable oil

1 tbsp. peeled, chopped fresh gingerroot

2 clove garlic

3/4 lb. ground beef round

2 tbsp. hoisin sauce

2 tbsp. light soy sauce

1/4 tsp. paprika

tsp. ground red pepper

1 c. finely chopped green onions

1/2 c. chopped roasted sweet red pepper

black sesame seeds

Egg Glaze

1 large egg

2 tbsp. milk

 

Directions

 

1. Prepare Dough: In small bowl or 1-cup measuring cup, combine water, yeast, and 1/2 tablespoon sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes.
2. In medium-size bowl, combine 1 1/2 cups flour, the remaining 3 tablespoons sugar, and the salt; stir in yeast mixture, eggs, and oil, mixing until combined.
3. Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent stickiness, until smooth and elastic -- about 8 minutes.
4. Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size -- about 1 1/2 hours.
5. Meanwhile, prepare Filling: In large skillet, heat oil over medium heat; add gingerroot and sauté 1 minute. Add garlic and cook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika, and ground red pepper. Cook until beef browns. Remove from heat and stir in green onions and sweet red pepper. Set aside.
6. Grease 2 baking sheets or line with parchment paper. When dough has doubled, punch down and shape into a 10-inch-long log. With serrated knife, cut log crosswise into ten 1-inch-thick slices. On lightly floured surface, roll out one slice to a 4-inch round. Roll out or press just around the edge of round so that the middle is slightly thicker and the round is 5 inches wide. Fill center of round with 1 heaping tablespoon beef filling; gather up edge to form a pouch and pinch together tightly to seal bun. Turn bun over and gently shape into a ball; place seam side down on greased sheet. Repeat with remaining slices and filling. Cover beef buns with clean cloths or plastic wrap and let rise 30 minutes. Meanwhile, prepare Egg Glaze.
7. Heat oven to 350 degrees F. Brush buns with Egg Glaze and sprinkle, if desired, with sesame seeds. Bake 20 to 25 minutes or until well browned. Cool buns on wire rack; serve warm.
8. Egg Glaze: In small bowl, beat together 1 large egg and 2 tablespoons milk until blended; refrigerate when not using.

   Nutrition information per bun without sesame seeds

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Hearty Bean and Beef Chili

 

 

Ingredients

2 tbsp.

olive oil, divided

1 lb.

ground beef

2 tsp.

ground cumin

2 tsp.

chili powder

Kosher salt and pepper 

1

yellow onion, finely chopped

1

clove garlic, pressed

1 lb.

tomatoes, finely chopped

1

15-oz can cannellini beans, rinsed

 

Directions

 

1. Heat 1 Tbsp oil in large pot on medium. Add beef, cumin, chili powder, and 1/2 tsp each salt and pepper and cook, breaking up beef, until browned, about 10 min. Transfer beef to paper towel-lined plate. 
2. Return pot to medium; add remaining Tbsp olive oil, then onion, and cook until tender, 4 to 5 min. Stir in garlic and cook 1 min. Add tomatoes and cook until they release their juices, about 5 min. Add 2 cups water and simmer until slightly thickened, about 10 min. 
3. Transfer half of beans to small bowl and mash with fork. Add to pot along with whole beans and reserved beef and heat through.

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#Easy chicken tender recipes

Everyone’s two-thumbs up favorite for a family-friendly meal, chicken fingers get a major upgrade from the standard variety with just a few quick improvements from Betty Crocker. Your secret ingredient for these homemade chicken tenders is Progresso™ plain or Italian style panko crispy bread crumbs.

Ingredients

1/4 cup Gold Medal™ all-purpose flour

1 egg

1 tablespoon water

1 cup Progresso plain or Italian style panko crispy bread crumbs

1/2 cup grated Parmesan cheese

1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages)

Favorite dipping sauce, if desired

 

Steps

• 1 Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.

• 2 In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.

• 3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

 

Expert Tips

• A quick dredging in the flour, then egg before the final panko-Parmesan dip guarantees that the crispy coating will stick to the chicken once they’re baked.
• Get air circulating for crunch—arrange the coated tenders on a wire cooling rack that has been sprayed with cooking spray on a rimmed baking pan. Bake in the hot oven until golden brown.
• Have fun with dips. Mix a spoonful of basil pesto in a good mayonnaise, some plain Greek yogurt with a lot of chopped fresh dill and lemon zest, ranch dressing with crumbled bacon and lots of freshly ground pepper stirred in—or just straight up barbecue sauce.
• For extra-crispy tenders, drizzle them with a couple of tablespoons of melted butter before baking.

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Rigatoni with Beef and Green Olives

Ingredients

 

salt

pepper

1 large onion

3 clove garlic

1 c. green olives

c. red pepper

12 oz. 90-percent lean ground beef

12 oz. rigatoni pasta

1 tsp. dried oregano

Chopped parsley

 

Directions

 

1. Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tablespoon olive brine; drain olives. Halve olives; thinly slice red pepper.
2. To 12-inch nonstick skillet, add beef and 1/8 teaspoon salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon. With slotted spoon, transfer beef to medium bowl.
3. Add pasta to boiling water. Cook 2 minutes less than minimum time that label directs, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot.
4. To same skillet, add onion, oregano, and 1/8 teaspoon freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2 to 3 minutes or until golden, stirring often. Return beef to skillet. Stir in olives, red pepper, and reserved olive brine. Cook 2 minutes or until heated through.
5. To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often. Serve in shallow bowls; garnish with parsley.

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