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GROUND BEEF AND
WILD BROWN RICE SKILLET |
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Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs. lean ground
beef
1 medium red or green bell pepper
1 large clove garlic, crushed
1 Tbsp. chili powder
1/2 tsp. salt
3 cups cooked wild brown rice
1 cup frozen peas, defrosted
3/4 cup prepared salsa
grated cheddar cheese (optional)
tortilla chips (optional)
Directions:
1. Cook 3 cups of rice
according to package and let cool.
2. Cut pepper into 1/2 inch pieces
3. In a large nonstick skillet,
brown ground beef, bell pepper and garlic over medium heat 8
to 10 minutes or until beef is no longer pink, breaking up into
3/4-inch crumbles. Pour off drippings and add chili powder and
salt.
4. Add rice to skillet and mix
well. Continue cooking 2 minutes or until rice is hot, stirring
occasionally.
5. Stir in peas and salsa and
heat through.
6. Serve with grated cheddar
cheese and tortilla chips.
Click HERE
for this recipe page.
Prep Time: 10 Minutes
Cook Time: 20 to 30 Minutes
Ready In: about 40 Minutes
Makes 4 servings
Ingredients:
1 whole pork tenderloin
1/4 cup apple jelly
2 tablespoons lemon juice
1/2 teaspoon pumpkin pie spice
2 tart red apples, unpeeled, cored, thinly sliced
Directions:
1. Heat oven to 400 degrees
F.
2. In small bowl, combine apple
jelly, lemon juice and pumpkin spice; blend well.
3. Place pork tenderloin in shallow
roasting pan, brush with half of the apple jelly mixture.
4. Roast for 20 to 30 minutes
or until meat thermometer registers 155 degrees F.
5. Let stand 5 to 10 minutes.
6. Place apple slices on broiler
pan; brush with remaining apple jelly mixture.
7. Broil apple slices 5 to 6
inches from heat for about 5 minutes or until apples slices are
tender.
8. Slice tenderloin; serve with
apple slices.
Click HERE
for this recipe page.
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SAUTÉED
ITALIAN-STYLE BREADED CHICKEN TENDERLOINS |
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Prep Time: 5 Minutes
Cook Time: about 6 Minutes
Ready In: about 11 Minutes
Makes about 2 to 3 servings
Ingredients:
1 pound chicken breast
tenderloins
1 large egg
1 teaspoon water
salt to taste
ground pepper to taste
1/2 cup bread crumbs (Italian-Style)
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
wax paper
Directions:
1. In a mixing bowl,
beat the egg with the water. Set aside.
2. On a piece of wax paper, combine
the Italian-Style bread crumbs and Parmesan cheese. Set aside.
3. Season the chicken breast
tenderloins with the pepper and salt.
4. Meanwhile, pre-heat large,
non-stick skillet over medium-high heat; then heat the olive
oil.
5. Then dip each piece of chicken
tenderloin in the egg mixture and then dredge it in the bread
crumb/cheese mixture; then place each piece in the skillet and
sauté for 3 minutes each side, until golden brown and
cooked through.
Click HERE
for this recipe page.
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STIR-FRIED BEEF
IN A SYRIAN POCKET |
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Prep Time: 5
Minutes
Cook Time: 15
Minutes
Ready
in: 20 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs, Haverhill Beef Eye Round Sandwich Steak
2 tsp. olive oil
1 medium onion, halved, thinly sliced
1 tsp. olive oil
2 cloves garlic, crushed
1 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper
4 Syrian pocket breads, halved crosswise, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared ranch dressing
Directions:
1. Stack the Eye Round Sandwich Steak; cut lengthwise in half,
then crosswise into 1-inch-wide strips. Set aside.
2. In a large nonstick skillet,
heat 2 tsp. of olive oil over medium-high heat until hot. Add
onion. Stir-fry 3 to 4 minutes. Remove from skillet.
3. In the same skillet, heat
1 tsp. of olive oil until hot. Stir-fry the beef, garlic and
oregano in 2 batches, 1 to 2 minutes each, or until outside surface
of beef is no longer pink. (Do not overcook.) Return beef mixture
to skillet. Season with salt and pepper. Stir in onion; heat
through.
4. Fill the Syrian Bread pockets
with equal amounts of tomatoes and beef mixture. Drizzle with
the ranch dressing.
Click HERE
for this recipe page. |
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