Beef and Noodle Toss

TOTAL TIME: 25 min.

ingredients

• 8 ounces lasagna noodles
• 12 ounces boneless beef sirloin, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 pint grape tomatoes (2 cups)
• 8 ounces sliced crimini or button mushrooms
• 4 cloves garlic, minced or (2 teaspoons)
• 1 14-ounce can beef broth

directions

1. Break noodles in half; cook according to package directions. Drain (do not rinse).

2. Meanwhile; season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve. Makes 4 servings.

nutrition facts

• Calories468,
• Total Fat (g)16,
• Saturated Fat (g)5,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)40,
• Sodium (mg)712,
• Carbohydrate (g)52,
• Total Sugar (g)5,
• Fiber (g)3,
• Protein (g)28,
• Vitamin C (DV%)21,
• Calcium (DV%)5,
• Iron (DV%)21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens in April 2011

Chili-Cheeseburger Mac and Cheese

Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 4 to 6 servings

Ingredients

• 1 (12-oz.) box shells and cheese
• 1 pound ground beef
• 1 (16-oz.) can BUSH'S Chili Beans - Mild/ or Kidney Beans (rinsed)
• 1 (14.5-oz.) can diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Preparation

1. Prepare shells and cheese according to package directions.

2. Meanwhile, cook beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain and rinse under hot running water. Return beef to skillet. Stir in beans and next 4 ingredients.

3. Cook over medium-high heat 7 to 9 minutes or until two-thirds of liquid has evaporated. Stir prepared pasta into beef mixture. Serve immediately.

Southern Living Food for Today, FEBRUARY 2009

Prep Time: 10 min | Cooking Time: 8 1/2 hours - slow cooker

INGREDIENTS:

1 beef chuck pot roast (about 2 1/2 lbs)

Salt and pepper to taste

3 medium baking potatoes (1 lb), peeled

2 Large carrots, peeled or small baby carrots

1 Large parsnip

2 large celery stalks

1 medium onion

2 bay leaves

1 tsp dried rosemary

1/2 tsp dried tyme

1/2 cup beef broth

DIRECTIONS:

1. Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.

2. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into 3/4 inch slices. Slice celery into 1 1/2 to 2 inch pieces.

3. Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.

4. Arrange beef over vegetables in slow cooker. Pour broth over beef.

5. cover slow cooker and cook pot roast an LOW about 8 1/2 to 9 hours or until beef is fork-tender.

6. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard buy leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.

Tip for gravy:

Ladle the juices from the slow cooker into a 2 cup measuring cup: place in a small saucepan and heat to a boil. For each cup of juice, mix 1/4 cup of cold water and 2 Tbsp flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.

Sweet and Spicy Edamame-Beef Stir-Fry

Prep: 20 minutes
Cook: 10 minutes

ingredients

• 4 tsp. canola oil
• 2 tsp. finely chopped fresh ginger
• 3 cups packaged fresh cut-up stir-fry vegetables
• 8 oz. beef sirloin steak trimmed of fat and cut in very thin bite-size strips
• 1 cup frozen shelled sweet soybeans (edamame)
• 3 Tbsp. hoisin sauce
• 2 Tbsp. rice vinegar
• 1 tsp. red chili paste
• 1 8.8-oz. pouch cooked whole grain brown rice

directions

1. In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or until crisp-tender. Remove vegetables.

2. Add remaining oil to wok. Cook and stir beef and edamame 2 minutes or until beef is browned. Return vegetables to wok. In bowl combine hoisin, vinegar, and chili paste. Add to beef mixture, tossing to coat. Heat through.

3. Meanwhile, heat rice according to package directions. Serve beef over rice. Makes 4 servings.

nutrition facts

• Calories330,
• Total Fat (g)12,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)24,
• Sodium (mg)272,
• Carbohydrate (g)34,
• Total Sugar (g)7,
• Fiber (g)5,
• Protein (g)22,
• Vitamin C (DV%)57,
• Calcium (DV%)10,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet

Slow Cooker Beef Stroganoff

Ingredients

• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Flavorful Beef Stir Fry

Ingredients

• 2 tablespoons cornstarch
• 2 teaspoons sugar
• 6 tablespoons soy sauce
• 1/4 cup white wine, apple juice or water
• 1 pound boneless beef round steak, cut into thin strips
• 3 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 (6 ounce) package frozen pea pods, thawed
• 2 tablespoons chopped onion
• 2 tablespoons vegetable oil, divided
• 1 (8 ounce) can sliced water chestnuts, undrained
• Hot cooked rice

Directions

1. In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Beefy Taco Dish

Ingredients

• 1/2 pound ground beef
• 1 1/2 teaspoons chili powder
• 1 cup Pace® Chunky Salsa
• 1/2 (8 ounce) package cream cheese, cut into pieces
• 1/2 cup shredded Cheddar cheese
• Assorted Toppings (see Note)
• Sour cream (optional)
• Tortilla chips

Directions

1. Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
2. Serve with the tortilla chips.