Beef Tri-tip Salad

Here's another recipe adapted by Beachbody LesMills Combat nutrition guide. I was actually pretty amazed how their recipes were filling, even though it didn't sound like a lot of food on paper. This one is based on their "Grilled Steak and Arugula Salad" recipe (I did not use arugula, but rather the mixed greens I had in the fridge). It also took a lot less time than I thought it would to toss together, so it'll definitely be one of my go-to dinners from now on. I mean...who can say no to tri-tip? The whole house smelled so good while it was broiling.....

Serves 1
Approx. 280 calories per serving

Ingredients:
1 tsp extra-virgin olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
3 oz raw beef tri-tip*
dash of salt
dash of ground black pepper
2 cups mixed salad greens
1/4 of large red bell pepper, chopped/diced
2 tbsp parmesan cheese (grated or shaved)

*will become 2.25-2.75oz after cooking, depending on amount of fat

Step 1: Preheat grill or broiler to high (I used my toaster oven's broil setting, which worked surprisingly well).
Step 2: Combine oil, lemon juice, and vinegar; mix well. Set aside.
Step 3: Season beef with salt and pepper.
Step 4: Cook beef approximately 5-6 minutes each side for medium rare. Remove from heat when done and let stand about 5 minutes before thinly slicing.
Step 5: Toss greens and bell pepper together in bowl. Drizzle with dressing.
Step 6: Top salad with cheese and steak (I did cheese first, then steak).

Recipe times: not listed
My times: Prep - 15 minutes; Cook - 12 minutes
Total time: 27 minutes

Ingredients

Ingredient - chopped red bell pepper

Beef Enchilada Casserole

This dish is quick and easy, simplistic with it's few ingredients and few dishes required (easy clean is never a bad thing!). I found this recipe in Pampered Chef's 29 Minutes to Dinner. I've made it several times now, and it's always delicious. :)

Ingredients:
1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix (PC) [you can sub taco seasoning]
1/4 tsp salt
1 can (10 oz) enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 6-inch yellow corn tortillas
1/4 fresh cilantro, chopped
1 cup shredded Colby & Monterey Jack cheese blend
Sour cream & lime wedges (optional)

Step 1: Combine beef, seasoning mix, and salt in skilled; cook over medium-high heat 8-10 minutes or until beef is no longer pink (make sure to break beef into crumbles; I used my Mix 'N Chop (PC)).
Step 2: While beef is cooking, place tortillas in a stack and cut into 1-inch strips [recommend using a pizza cutter].
Step 3: Add enchilada sauce, water, and salsa to skillet; bring to a simmer and remove from heat.
Step 4: Arrange half the tortillas evenly over bottom of Deep Dish Baker (PC) [I used my Deep Covered Baker].
Step 5: Top tortillas with half of the beef mixture, then half of the cheese. Sprinkle 2 tbsp of the cilantro over the cheese.
Step 6: Top with remaining tortillas, beef mixture, and cheese.
Step 7: Microwave baker on High 3-5 minutes or until cheese is melted.
Step 8: Garnish with remaining cilantro.
Step 9 (optional): Serve with sour cream and lime wedges.

Cookbook time estimate: 21 minutes
My cook time (including prep): 27 minutes

Woo almost there! Still, any meal that takes less than 30 minutes to make is definitely OK!!! Of course, it's not a "complete" meal, but you can quickly steam veggies in the microwave or serve with a salad.

Ingredients

Step 1

Step 2

Step 3

Bachelor's Spaghetti Sauce

One of my co-workers had leftover spaghetti and meat sauce for lunch a couple times this week, and it made me crave some. So yesterday, I looked up a recipe for meat sauce (I usually just heat up the canned junk) and found one called Bachelor's Spaghetti Sauce on the Taste of Home website. It had a lot more ingredients than the stuff I normally use, and required more work, but I decided What the hey, I'll try it!! And boy was it good!! I served it over whole wheat pasta. Although next time, I'll try it without mushrooms...because even though I love mushrooms, Dan hates them! (and yes, I made this yesterday and am just posting this....I got distracted by the tv show Bones after dinner.....)

~Bachelor's Spaghetti Sauce~

Ingredients:
1lb ground beef
1/2 lb fresh mushrooms, chopped
1 large onion, chopped
2 garlic cloves, minced [I used my garlic press instead]
4 medium tomatoes, chopped [I used 2 large tomatoes]
12 oz tomato paste
1 cup water
2 tbsp soy sauce
3 bay leaves [I used 2 tsp dried bay leaves]
2 tsp each dried basil, oregano and parsley flakes
1 tsp salt
1 tsp honey
1/2 tsp each dried marjoram, thyme and rosemary, crushed [or flakes]
Dash pepper [I forgot this and it still turned out awesome]
Hot cooked spaghetti

Step 1: In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain.
Step 2: Add the tomatoes, tomato paste, water, soy sauce and seasonings. Mix.
Step 3: Cover and simmer for 20 minutes or until heated through. Discard bay leaves [if you used fresh].
Step 4: Serve over spaghetti.

Ingredients

Step 1: I broke up the beef a little before adding the other ingredients.

Step 1

Step 3 (finished)

Total time: 50 minutes

The overall time isn't too bad, considering 20 minutes of it is letting the sauce simmer. I would recommend pre-measuring all the herbs into a little bowl or something. It'll save time when you're trying to add everything after the first cooking stage is finished.

Garlic & Herb Beef Tenderloin

What to cook tonight.... Mexican? No. Some form of Italian? Nah. Salad? Hell no! *light bulb* I know!! STEAK!! Juicy, flavorful, wonderful, made-for-carnivores steak!! And I know just the recipe! From The Pampered Chef's 29 Minutes to Dinner: Volume 2, I'm gonna make Garlic and Herb Beef Tenderloin. This will be the second time I've made it (the first time was utterly delicious!). Let's see if I can replicate it.

Ingredients:
~Beef~
1 tsp vegetable oil
4 beef tenderloin filets (4-6 oz each; 1 inch thick)  [I used 2 filets, totally ~1.2 lbs, since Safeway doesn't sell 4 packs...]
1 tbsp Crushed Peppercorn & Garlic Rub (PC)
~Sauce~
1 shallot, finely chopped (or 1/2 an onion, which is what I used the first time, but I used a shallot this time)
1/4 cup dry white wine (ie: Chardonnay)
1 pkg (5.2 oz) garlic and herb-flavored cheese spread [I used The Laughing Cow's Light Garlic and Herb spread - it comes with 8 wedges, and I used 7]
1/3 cup chicken broth

**Can be served with plain mashed potatoes mixed with a reserved portion of the above sauce**

Step 1:
Add oil to skillet, heat over med-high heat 1-3 minutes or until shimmering. Season filets with rub (see above). Cook filets undisturbed 3-5 minutes or until browned. Turn filets over; cook 3-5 minutes. If you have a meat thermometer, cook until it register 140F or 60C for medium-rare. Remove skillet from heat, transfer filets to plate. Tent plate with foil and let stand 5 minutes.

Step 2:
Return skillet to heat and cook shallot 30-45 seconds or until softened; add wine.

Step 3:
Use silicone whisk (or some non-scratch utensil) to loosen browned bits from bottom of skillet. Add cheese spread. Cook and stir 20-30 seconds or until cheese spread is melted and smooth.

Step 4:
Add broth and cook an additional 30-45 seconds or until heated through.

Step 5:
Reserve 1/2 cup of sauce for mashed potatoes (if you're serving some with the steak). Serve filets with remaining sauce.

Proclaimed cook time: 24 minutes

Total cook time: 39 minutes (this includes prep time)

Not too shabby. A delicious dish in under 45 minutes!! And it serves 4 people (if you find 4 filets...or I guess you could cut the 2 in half). I served the steak with instant mashed potatoes mixed with the reserved sauce.

Beef and Nectarine Stir-Fry

So the past few months, since I became an independent consultant for The Pampered Chef, pretty much all the recipes I've made have been PC. Tonight, I decided to finally venture out and explore the world again!!! OK, nothing so dramatic. But tonight's recipe I found in The About.com Guide to Shortcut Cooking. Hey, it was on the heavily discounted bookshelf at Borders!

~Beef and Nectarine Stir-fry~

Serves: 4

Ingredients:
1 lb beef bottom round steak
1 tbsp white wine vinegar
1 tbsp soy sauce
1 tbsp cornstarch
2 tbsp peanut oil
1 onion, chopped
4 nectarines, sliced
1 cup stir-fry sauce (I found it at Safeway)

Step 1:
Place beef in the freezer for 15 minutes (makes it easier to slice). Slice partially frozen beef across the grain.
I admit, I cheated. I bought Safeway's "Ranchers Reserve Beef Top Sirloin Strips for Stir Fry" (pre-cut). Hey, it save me 15 minutes of freezer time and however many minutes of cutting time. But you can do it the hard way if you like. :)

Step 2:
Place meat in medium bowl; add vinegar, soy sauce, and corn starch. Toss with your fingers to coat. Let stand 10 minutes.

I took the time while the meat was marinating to slice and dice the nectarines and onions. You may also do this before you even start getting your hands dirty.

Step 3:
Heat wok (large skillet) until hot, then add peanut oil. Stir-fry beef until brown (4-6 minutes); remove beef to plate.

Step 4:
Stir-fry onion in wok (large skillet) until tender (4-5 minutes).

Step 5:
Return beef to skillet (don't remove the onions). Add the nectarines and stir-fry sauce. Cook over medium-high heat until sauce bubbles (~5 minutes).

Step 6:
Serve over rice (my choice), couscous, or noodles.

Total time: 40 minutes

Now, at first, nectarines with meat sounded....weird. But it was very good! And you get a serving or two of fruit in your meat and rice dish. ^^ Win-win!