Beef

Cheeseburger Lettuce Wraps

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Per Serving (Serves 2) : Calories 244.5, Carbs 6 g, Protein 32 g, Total Fat 9 g

Ingredients: 

  • 6 oz. ground beef 95 % lean

  • 1/2 pkt. HealthyWeight Beef Pasta Soup

  • 2 slices Lisanatti Cheddar Cheese

  • 2 large lettuce leaves

  • 1/4 medium tomato, sliced

  • Walden Farms condiments

Instructions:

  • Preheat the oven to 350 degrees.

  • In a small bowl, combine the ground beef and 1/2 packet of HealthyWeight Beef Pasta Soup mix

  • Mix well.

  • Shape into 2 patties.

  • Place in a greased baking dish.

  • Bake, uncovered at 350 degrees for 30-35 minutes or until meat is no longer pink.

  • Remove from oven, place one slice of cheese on each patty and cook for an additional 5 minutes.

  • Place each burger on a large piece of lettuce.

  • top with tomato and wrap the lettuce up over the top and serve.

  • Add your choice of Walden Farms condiments.

Mini Meatloaf

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*Serves 4

Per Serving(per loaf): Calories 295, Protein 36g, Total Fat 8g, Carbs 19g

Ingredients: 

  • 1/2 teaspoon vegetable oil

  • 1/2 onion, chopped

  • 1 garlic cloves, minced

  • 1/4 teaspoon dried thyme

  • 1/4 cup ketchup

  • 1 tablespoons packed light brown sugar

  • 2 teaspoons apple cider vinegar

  • 1 egg

  • 1/4 cup skim milk

  • 1 teaspoons Dijon mustard

  • 1 teaspoons Worcestershire

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon hot sauce

  • 1/2 pound lean ground beef

  • 1/2 pound lean ground turkey

  • 1/2 cup fresh whole-wheat breadcrumbs

  • 1/8 cup fresh parsley, chopped

Instructions: 

  • Preheat oven to 350° F.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.

  • Stir in the garlic and thyme cook for about 15 seconds. Set aside to cool.

  • Meanwhile combine the ketchup, brown sugar and vinegar, set aside.

  • In a separate bowl, mix the egg, milk, mustard, Worcestershire, salt, pepper and hot sauce.

  • In a large bowl, mix the meats together and add the breadcrumbs, parsley, onion mixture and egg mixture until evenly combined and it no longer sticks to the side of the bowl.

  • Line a baking sheet with foil and lightly coat with cooking spray. With wet hands, shape the meat mixture into 4 (4 x 2-inch) loaves and space evenly on the sheet.

  • Cook for 45 minutes.

Surf'n Turf Foil Packs

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*Serves 1

Per Serving: Calories 217, Protein 24g, Total Fat 8g, Carbs 14g, Fiber 2.5g

Ingredients: 

  • 1.5 oz. sirloin steak, cut into 1" cubes

  • 1.5 oz. shrimp, cleaned and deveined

  • 1/2 ear of corn, each cut into 2 pieces

  • 1/4 c. grape tomatoes

  • 1/4 small red onion, cut into thick slices

  • 1/4 lime, sliced into wedge

  • 1/2 garlic cloves, thinly sliced

  • 1 tsp. Old Bay Seasoning

  • 1 tsp. of fresh thyme leaves

  • dash of. cumin

Instructions: 

  • Preheat grill over high heat. Cut 1 sheet of foil (12 inches long). 

  • Cut 1 sheet of foil (12 inches long).

  • Put steak, shrimp, corn, tomatoes, red onion, lime wedge, and garlic into foil pack. 

  • Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.

  • Fold the foil packet crosswise  over mixture to completely cover the food. 

  • Roll top and bottom edges to seal. 

  • Place foil packet on the grill for about 6 to 8 minutes per side.

Chili-Rubbed Steak & Pan Salsa

 

Recipe makes 1 serving.  

Calories 192, Protein 26g, Total Fat 8g, Carbohydrates 4g, Fiber: 1g.

Ingredients: 

  • 3 Ounces of Rib-Eye Steak

  • 1/2 Teaspoon Chili Powder

  • 1/4 Teaspoon Kosher Salt, Divided

  • 1/2 Teaspoon Extra-Virgin Olive Oil

  • 1 Plum Tomatoes, Diced

  • 1 Teaspoon Lime Juice

  • 1 1/2 Teaspoon Fresh Cilantro, Chopped

Instructions: 

  • Sprinkle both sides of steak with chili powder and 1/8 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steak and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steak to a plate, cover with foil and let rest while you make the salsa.

  • Add tomatoes, lime juice, and the remaining 1/8 teaspoon salt to the pan and cook, stirring often, until the tomateos soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steak. Serve the steak topped with the salsa.

Thai-Style Beef & Melon Salad

 

Serving Size is about 2 cups.  

Calories 149, Protein 15g, Total Fat 3g, Carbohydrates 18g, Fiber 3g.

Ingredients: 

  • 12 Ounces of Beef Sirloin, or Other Boneless Steak, About 1-inch Thick, Trimmed

  • 1/4 Teaspoon Kosher Salt

  • 1/4 Teaspoon Freshly Ground Pepper

  • 1/4 Cup Lime Juice

  • 3 Tablespoons Fish Sauce

  • 2 Teaspoons Sugar

  • 1 Clove Garlic, Grated or Minced

  • 1/2-1 Teaspoon Crushed Red Pepper

  • 1 Medium-Large Firm Ripe Melon

  • 1 Small Green Bell Pepper

  • 1 Small Red Bell Pepper

  • 6 Cups Lightly Packed Torn Boston Lettuce, (about 1 head)

  • 1/2 Cup Slivered Red Onion

  • 1/2 Cup Thin Cucumber Slices, Halved

  • 1/2 Cup Lightly Packed Fresh Cilantro Leaves

  • 1/2 Cup Lightly Packed Torn Fresh Mint Leaves

Instructions: 

  • Preheat grill to Medium.

  • Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

  • Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

  • Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.