Blue Cheese and Onion Burgers

Pair with steamed broccoli & garden salad.

Ingredients

1 Tablespoon butter
1 large Vidalia or other sweet onion, cut into 1/8” thick slices
2 Teaspoons brown sugar
Salt/pepper as desired

1 Teaspoon minced fresh sage
Whole wheat hamburger buns
1/4 Cup crumbled blue cheese

Instructions

To prepare caramelized onions, heat butter in large nonstick skillet over medium heat until hot. Add onion and brown sugar. Cook and stir 15 minutes or until onion is caramelized. Season with salt and pepper as desired and set aside.

Prepare Basic Lean Burger recipe adding sage to other ingredients as you mix before making patties.

Grill patties; when done, place burger on bottom of each bun and top with equal amounts of blue cheese crumbles and caramelized onions. Serve immediately and enjoy!

Taco Burgers

No one said burgers have to be boring!  Check out this new twist on the classic burger.

Prep Time: 10 minutes
Cook Time: 11 - 13 minutes

Ingredients

½ cup reduced fat sour cream
½ cup chopped tomato
2 Tablespoons chopped fresh cilantro
2 Teaspoons fresh lime juice
Pepper
1 Packet taco seasoning mix, divided
8 Corn tortillas
2 Cups shredded lettuce
1/4 Cup Mexican cheese blend

Instructions

Prepare sour cream sauce by combining above ingredients using only 1 tablespoon of the taco seasoning mix. Fold thoroughly, refrigerate in small bowl until ready to use.
Prepare patties to include the balance of the taco seasoning mix, fashion into patties.
Grill 11-13 minutes, turning occasionally.
Overlap slightly 2 corn tortillas on each of 4 plates. Layer lettuce, burgers, sour cream sauce and cheese on tortillas. Fold other tortilla over to cover. Serve with lime wedges if desired.

Beef Sirloin Pasta Portobello

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Prep Time: 20
Cook Time: 20

Ingredients

1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
8 ounces uncooked linguine or angel hair pasta
1 to 2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
2 tablespoons thinly sliced fresh basil leaves
1/3 cup freshly grated Romano cheese
Fresh basil sprigs and bell pepper rings

Instructions

Cook pasta according to package directions; drain. Keep warm.
Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

Recipe courtesy of the Beef Council.

St. Pat's Pot Pie

A recipe for a crowd, sure to deliver a full belly and a smile.

Makes: 6
Prep Time: 35 Minutes total
Cook Time:

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Instructions

Heat oven to 425°F. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.

In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.

Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.

Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Bake in 425°F oven 16 to 18 minutes or until crust is golden. Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

Recipe courtesy of beefitswhatsfordinner.com.