Confetti Beef & Spinach Pie

October 22, 2012 5:38:19 PM EDT

Total Recipe Time: 55 to 65 minutes

1 pound ground beef
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
4 ounces herb-flavored feta cheese, crumbled
2 eggs, slightly beaten
2 teaspoons dried oregano leaves, crushed
1 large onion, chopped (about 2 cups)
4 to 8 sheets frozen phyllo dough, defrosted, cut lengthwise
          into 1/2-inch thick strips (4 cups)
2 tablespoons extra-virgin olive oil


 

1.

Heat oven to 400°F. Squeeze spinach to remove any excess moisture. Combine spinach, cheese, eggs and oregano in medium bowl. Set aside.

2.

Heat large ovenproof nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with salt and pepper, as desired. Add beef mixture to spinach mixture; mix well. Wipe out skillet.

3.

Combine phyllo strips and oil in medium bowl; toss to coat well. Spray same skillet with nonstick cooking spray. Place 1/2 of phyllo strips in bottom of skillet; top with beef mixture, pressing with back of spoon or spatula to flatten. Top with remaining phyllo strips.

4.

Bake in 400°F oven 15 to 18 minutes or until beef is heated through and topping is golden brown. Let stand 5 minutes. Cut into 4 wedges to serve.


Makes 4 servings


Cook's Tip:
  The pie may also be baked in a 2-quart or 8x8-inch glass baking dish instead of the skillet. Spray baking dish with nonstick cooking spray and assemble as directed in step 3.


Cook's Tip:  Frozen phyllo dough is sold in a variety of 16-ounce packages. For packages with the dimensions of about 14x18 inches, use 4 sheets of the dough; for packages with dimensions of 9x14 inches use 8 sheets of the dough to equal 4 cups of dough strips.

Nutrition information per serving, using 95% lean ground beef: 475 calories; 23 g fat (8 g saturated fat; 10 g monounsaturated fat); 197 mg cholesterol; 573 mg sodium; 28 g carbohydrate; 5.2 g fiber; 39 g protein; 7.8 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 6.1 mg iron; 37.5 mcg selenium; 6.9 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

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Italian Beef & Cheese Calzone

October 20, 2012 5:35:20 PM EDT

Total Recipe Time: 50 to 60 minutes

1 pound ground beef
1/2 cup chopped green bell pepper
1 can (14-1/2 ounces) diced tomatoes with onions, drained
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded Italian cheese blend
1 tablespoon cornmeal
1 package (13.8 ounces) refrigerated pizza crust dough

 

 

1.

Heat oven to 400°F. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.

2.

Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.

3.

Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.


Makes 4 servings

Cook's Tip: For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above


Nutrition information per serving: 496 calories; 17 g fat (7 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 785mg sodium; 50 g carbohydrate; 2.2 g fiber; 39 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.7 mg iron; 18 mcg selenium; 6.0 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

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Mediterranean Eye Round Steaks

October 19, 2012 5:06:53 PM EDT

Total Recipe Time: 30 to 60 minutes
Marinade Time: 6 hours or overnight

2 beef eye round steaks, cut 1 inch thick (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
Salt and pepper


 

1.

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.

2.

Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

3.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

4.

Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.


Makes 2 to 4 servings


Cook's Tip:
   One teaspoon dried basil leaves can be substituted for fresh.


Nutrition information per serving (1/2 of recipe): 432 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 119 mg cholesterol; 984 mg sodium; 19 g carbohydrate; 3.1 g fiber; 55 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Funded by The Beef Checkoff

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BBQ - Rubbed Beef Roast

October 16, 2012 5:05:28 PM EDT

Total Recipe Time: 1-3/4 to 2 hours

1 beef eye round roast (about 2 to 3 pounds)
2 teaspoons water
1-3/4 pounds small new red potatoes, cut into 1-1/2-inch pieces

BBQ Rub:
3 tablespoons chili powder
3 tablespoons packed brown sugar
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce


 

1.

Heat oven to 325°F. Combine BBQ Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.

2.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness.

3.

Remove roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)

4.

Meanwhile, combine reserved rub with 2 teaspoons water in large bowl. Add potatoes; toss to coat evenly. Place potatoes on metal baking pan and lightly spray with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.

5.

Carve beef roast into thin slices; serve with potatoes.


Makes 6 to 8 servings

Nutrition information per serving (1/6 of recipe): 315 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 100 mg sodium; 26 g carbohydrate; 3.6 g fiber; 37 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 4.4 mg iron; 40.2 mcg selenium; 6.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.

Funded by The Beef Checkoff

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Kung Pao Beef

October 11, 2012 5:04:11 PM EDT

Total Recipe Time: 2 to 2 1/2 hours

4 beef eye round steaks, cut 3/4 to 1 inch thick (about 5 to 7 ounces each)
1/2 cup prepared kung pao or Szechuan stir-fry sauce
1/2 cup water
1/4 teaspoon crushed red pepper
1 package (16 ounces) frozen Asian vegetable blend
1/2 cup unsalted roasted peanuts
Hot cooked brown rice (optional)
Chopped green onions (optional)


 

1.

Combine kung pao sauce, water and red pepper in small bowl. Place beef steaks and sauce mixture in large nonstick skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.

2.

Remove beef; keep warm. Add frozen vegetables to skillet; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Stir in peanuts.

3.

Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.


Makes 4 servings

Nutrition information per serving: 451 calories; 18 g fat (4 g saturated fat; 8 g monounsaturated fat); 8 mg cholesterol; 1078 mg sodium; 24 g carbohydrate; 2.3 g fiber; 46 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.4 mg iron; 46.3 mcg selenium; 7.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

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