- Nonstick cooking spray
- 1cup chopped onion
- 2tablespoons water
- 1pound lean ground beef (95% lean)
- 1 egg
- 1/4 cup dry whole wheat bread crumbs
- 4teaspoons dried oregano, crushed
- 2teaspoons dried marjoram, crushed
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 low-carb pita bread rounds
- 3 mediumroma tomatoes, sliced
- 1/2 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/2 cup crumbled reduced-fat feta cheese (2 ounces)
- 1 recipeTzatziki Sauce
- 1/2 6 - ounce cartonplain fat-free Greek yogurt
- 1/2 cupshredded, seeded cucumber
- 1 1/2 teaspoonsred wine vinegar
- 1 1/2 teaspoonssnipped fresh dill weed
- 1clove garlic, minced
- 1/4 teaspoonkosher salt
MethodLine a 9x5-inch loaf pan with parchment paper; coat paper with cooking spray.
Recipe TipTip The meat may appear a bit pink after baking. So be sure to use an instant-read thermometer to measure the doneness.
- Top crackers with spread, blue cheese, roast beef, and fresh dill.
- 6 ounces lean Ground Beef
- 1/3 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground Red Pepper
- 1/2 cup chopped pimiento-stuffed Green Olives
- 1/4 cup Tomato Sauce
- 2 tablespoons Golden Raisins
- 1 recipe Empanadita pastry
- 1 Egg
- 1 tablespoon water
- For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
- Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
- Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons hoisin sauce or reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 1 cup finely chopped bok choy
- 1 medium carrot, shredded (1/2 cup)
- 2 tablespoons thinly sliced green onion
- 2 tablespoons snipped fresh cilantro
- 1/4 teaspoon salt
- 3/4 pound lean Ground Beef
- 1/4 cup Rice vinegar or white vinegar
- 1/4 cup reduced-sodium soy sauce
- Snipped fresh chives (optional)
- For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
- For filling, stir together hoisin or soy sauce and cornstrach in a medium mixing bowl. Stir in bok choy, carrot, green onion, cilantro, and the 1/4 teaspoon salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
- Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
- Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar or white vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings. Makes 30.