Quick Beef Stroganoff

Make a classic family favorite in a fraction of the time.  Serve with a side of roasted Brussels sprouts.  Recipe serves 4.

What you’ll need:

  • 4 ounces uncooked egg noodles
  • 1 pound flank steak, trimmed
  • 1 cup chopped onion
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hot paprika
  • 1 (6-ounce) package presliced mushroom blend
  • 1 cup lower-sodium beef broth
  • 5 teaspoons all-purpose flour
  • 1/3 cup fat-free sour cream
  • 3 tablespoons thinly sliced green onions
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley

What you’ll do:

  • Bring 6 cups of water to a boil in a large saucepan.
  • Add the noodles and cook 5 minutes or until al dente.
  • Drain.
  • Cut the beef across the grain into 1/4-inch wide strips.  Cut the strips into 2-inch pieces.
  • Heat a large skillet over medium-high heat.
  • Coat with cooking spray.
  • Add the beef and saute for 4 minutes or until browned.
  • Remove the beef from the pan.
  • Add the onion, pepper, salt, paprika and mushrooms to the pan.
  • Saute 4 minutes or until tender.
  • Reduce the heat to medium.
  • Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk.
  • Add the broth mixture, remaining 3/4 cup broth and 1/2 cup water to the pan, scraping the pan to loosen the browned bits.
  • Cover and cook for 8 minutes.
  • Remove from heat and stir in the sour cream, green onions and butter.
  • Serve the beef mixture over the noodles and top with parsley.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Chili-Cheese Mac

Meat, cheese and pasta – what’s not to love?  This comforting dinner will please both kids and adults.  Recipe serves 6 in under 30 minutes.

What you’ll need:

  • 1 teaspoon canola oil
  • 3/4 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups beef broth
  • 1 cup water
  • 1 (10-ounce) can mild diced tomatoes with green chiles, undrained
  • 8 ounces uncooked elbow macaroni
  • 1/2 cup fat-free milk
  • 4 ounces cream cheese
  • 4 1/2 ounces cheddar cheese, shredded

What you’ll do:

  • Heat a Dutch oven (or large saucepan) over medium-high heat.
  • Add oil.
  • Add the beef, garlic powder, coriander, cumin and chili powder.
  • Cook for 3 minutes.
  • Add the broth, tomatoes and water; bring to a boil.
  • Stir in the macaroni.
  • Cover and cook 10 minutes or until the macaroni is done.
  • Heat the milk and cream cheese in a saucepan over medium heat.
  • Cook 4 minutes or until the cheese melts, stirring frequently.
  • Remove from heat.
  • Stir in the cheddar.
  • Add the cheese sauce to the macaroni mixture and toss to coat.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Thai Beef Rolls

These wrap sandwiches take only minutes to prepare – making them perfect for lunch or dinner.  Recipe makes 4 wraps.

What you’ll need:

  • 1 1/2 tablespoons lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons fish sauce
  • 3/4 teaspoon sugar
  • 4 (8-inch) whole-grain tortillas
  • 2 cups lettuce leaves
  • 12 ounces thinly sliced deli roast beef
  • 1/2 cup shredded carrots
  • 1/4 cup chopped mint

What you’ll do:

  • Combine the lime juice, oil, ginger, garlic, fish sauce and sugar in a small bowl, stirring with a whisk.
  • Brush each tortilla lightly with 2 teaspoons of the lime juice mixture.
  • Arrange 1/2 cup lettuce on each tortilla and top with 3 ounces of the deli meat.
  • Combine the carrots and mint.
  • Combine about 3 tablespoons of the carrot-mint mixture on top of the meat.
  • Drizzle each with about 1 tablespoon of the remaining lime mixture.
  • Roll and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Grilled Sirloin Salad

The basic salad with red wine-lemon vinaigrette is easy and works great, but you can customize the salad with your favorite vegetables (or fruits) and dressing. Just about anything will match the steak.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound lean, boneless sirloin steak
  • 8 cups salad greens
  • 1 1/2 cups bell pepper strips
  • 1 cup sliced red onion
  • 1 tablespoon chopped parsley (optional)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

What you’ll do:

  • Combine the first 7 ingredients (chili powder through black pepper) in a small bowl.
  • Rub the spice mixture over both sides of the meat.
  • Heat a nonstick grill pan over medium-high heat.
  • Add the steak; cook 5 minutes on each side or until desired doneness.
  • Let the steak sit for 5 minutes.
  • Slice against the grain.
  • While the steak cooks; combine the salad greens and remaining ingredients in a large bowl, tossing to coat.
  • Top the salad with the steak before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Smothered Pepper Steak

To capture all of its saucy flavor, plate this quick weeknight family favorite over hot cooked rice.  Recipe serves 4.

What you’ll need:

  • 3 tablespoons all-purpose flour
  • 4 (4-ounce) ground sirloin patties
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) package frozen bell pepper stir-fry (such as Bird’s Eye)
  • 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil and olive oil (such as Hunt’s), undrained
  • 1 tablespoon soy sauce

What you’ll do:

  • Place flour in a shallow bowl.
  • Dredge the sirloin patties in flour and sprinkle each side with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat and coat with cooking spray.
  • Cook the patties 3 minutes on each side; or until browned.
  • Add the stir-fry mixture, tomatoes and soy sauce to the meat in the pan.
  • Bring to a boil.
  • Reduce the heat and simmer 15 minutes.
  • Serve over rice.

Recipe and image from Oxmoor House.

So what are you waiting for…Get dinner on the table!

 

Beef, Cheese and Noddle Bake

This macaroni and cheese casserole is packed with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams. Serve with a green veggie or side salad.  Recipe serves 8.

What you’ll need:

  • 1 (8-ounce) package small elbow macaroni (or other small noodle)
  • 1 cup chopped onion
  • 1 cup shredded carrot
  • 2 teaspoons minced garlic
  • 1 pound lean ground beef
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup skim milk
  • 2 tablespoons all-purpose four
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups (6 ounces) shredded cheddar cheese

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Cook the pasta according to package directions, omitting the fat and salt.
  • Drain and lightly coat with non-stick cooking spray.
  • Heat a Dutch oven (or large pot) over medium-high heat.
  • Coat the pan with nonstick cooking spray.
  • Add the onion and carrot and saute for 4 minutes.
  • Add the garlic; saute 1 minute.
  • Add the ground beef and cook for 5 minutes or until browned, stirring to crumble.
  • Add tomato sauce, 1/2 teaspoon salt and pepper.
  • Cook for 2 minutes.
  • Add the pasta to the beef mixture, stirring to combine.
  • Spoon the pasta and beef into an 11 x 7 – inch baking dish coated with nonstick spray.
  • Place the milk, flour, nutmeg and 1/2 teaspoon salt in a medium saucepan.
  • Stir with a whisk until well blended.
  • Cook over medium heat 2 minutes or until thickened, stirring constantly with the whisk.
  • Add 1 cup cheese, stirring until smooth.
  • Pour the cheese mixture over the pasta; stir.
  • Top evenly 1/2 cup shredded cheese and bake for 20 minutes.
  • Let stand 5 minutes before serving.

Recipe and image from Cooking Light.

So what are you waiting for...Get dinner on the table!

Burger Week {avocado mango tango}

In honor of Father’s Day this Saturday, we’re going to celebrate Burger Week here on Get Dinner on the Table because what Dad doesn’t love a good burger?

A quarter pound of lean ground sirloin and a hearty whole-grain bun start you out at 250 calories. Now all you need is the 100-calorie topping of the day.

What you’ll need (for one burger):

  • 2 thin slices avocado
  • 2 tablespoons mango salsa
  • 1 tablespoon chopped cilantro
  • 2 tablespoons shredded Monterey Jack cheese

What you’ll do:

  • Pile the toppings on top of the burger and enjoy!

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!