- Nonstick cooking spray
- 12ounces fresh Brussels sprouts, halved
- 2 1/2 cups sliced carrots (5 medium)
- 2teaspoons olive oil
- 1teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 8ounces extra-lean ground beef
- 1/2 cup chopped onion (1 medium)
- 5teaspoons butter
- 3tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1cup fat-free milk
- 3/4 cup water
- 4ounces fresh mushrooms, chopped
- 1/2of a 12-ounce packagerefrigerated biscuits (5), such as Pillsbury Grands! Jr. brand
MethodCoat a 2-quart square or oval baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts and carrots on the prepared baking pan. In a small bowl combine oil, thyme, and pepper. Drizzle over vegetables; toss to combine. Spread vegetables in a single layer on baking sheet. Roast, uncovered, for 20 to 25 minutes or until vegetables are browned and tender, stirring once.
- 1pound extra-lean ground beef
- 1cup frozen mixed vegetables
- 1cup diced green sweet pepper
- 1/3 cup no-salt-added tomato paste (1/2 of a 6-ounce can)
- 2tablespoons balsamic vinegar
- 2teaspoons Worcestershire sauce
- 3/4 teaspoon salt
- 8 reduced-calorie whole grain hamburger buns
- In a large nonstick skillet cook ground beef until meat is brown. In a 1 1/2-quart slow cooker combine cooked beef, frozen vegetables, sweet pepper, tomato paste, balsamic vinegar, Worcestershire sauce, and salt.
- Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. To serve, spoon about 1/2 cup beef mixture onto each bun bottom. Add bun tops.
- 8ounces boneless beef sirloin steak
- 1/3 cup cold water
- 2 1/2 teaspoons cornstarch
- 3tablespoons reduced-sodium soy sauce
- 1tablespoon dry sherry or reduced-sodium chicken broth
- 1/8 teaspoon salt
- Nonstick cooking spray
- 4teaspoons vegetable oil
- 2 cloves garlic, minced
- 2teaspoons grated fresh ginger
- 1 medium onion, cut into thin bite-size strips
- 1/2 cup thinly sliced carrot (1 medium)
- 1/2 cup thinly sliced celery (1 stalk)
- 1/2-1 fresh jalapeno chile pepper, seeded and finely chopped*
- 1cup thin bite-size strips green and/or red sweet pepper (1 medium)
- 1cup sliced fresh mushrooms
- 1 small zucchini, halved lengthwise and thinly sliced (1 cup)
- 1 1/3 cups hot cooked brown rice
- 2tablespoons chopped dry roasted, unsalted peanuts or toasted, unsalted cashews
- 2tablespoons snipped fresh basil or parsley (optional)
- If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. For sauce, in a small bowl stir together the cold water and cornstarch; stir in soy sauce, dry sherry, and salt. Set meat and sauce aside.
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add 2 teaspoons of the oil. Add garlic and ginger; cook and stir 15 seconds. Add onion, carrot, celery, and chile pepper to hot skillet. Stir-fry 3 minutes, using a wide wooden spatula to constantly stir and lift vegetables. Add sweet pepper; stir-fry 1 minute. Add mushrooms and zucchini; stir-fry 3 to 4 minutes more or just until vegetables are crisp-tender. Remove vegetables from skillet.
- Add the remaining 2 teaspoons oil to hot skillet. Add meat strips; stir-fry 1 to 2 minutes or until browned. Stir sauce; stir into meat in skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Serve with hot cooked rice. Sprinkle with peanuts. If desired, sprinkle with basil.
- 2cups coarsely chopped lean roast beef* (about 10 ounces)
- 2cups packaged shredded broccoli (broccoli slaw mix)
- 1/4 cup thinly sliced green onions (2)
- 2tablespoons sliced almonds
- 3tablespoons low-sugar orange marmalade
- 1tablespoon reduced-sodium soy sauce
- 1tablespoon rice vinegar
- 1teaspoon toasted sesame oil
- 1/4 teaspoon garlic powder
- 6 large leavessavoy cabbage, halved crosswise, or 12 large leaves butterhead (Boston or Bibb) lettuce or green leaf lettuce
- In a large bowl combine beef, broccoli slaw, green onions, and almonds. In a small bowl whisk together orange marmalade, soy sauce, rice vinegar, sesame oil, and garlic powder. Drizzle marmalade mixture over beef mixture; toss to coat.
- Spoon about 1/4 cup of the beef mixture onto each cabbage leaf half or each lettuce leaf. Fold in opposite sides of each leaf; roll up and, if desired, secure with a wooden pick.