Tomato-Alfredo Bowtie Bolognese

Tomato-Alfredo Bowtie Bolognese

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves 4):

1 box bowtie pasta

1lb lean ground beef

4 cloves garlic, minced

salt

1/4 tsp ground pepper

1 tbsp butter

2 tbsp flour

1 cup fat-free milk

1 cup parmesan cheese

dash of cayenne pepper

2/3 cup tomato sauce

red pepper flakes

dried parsley (or fresh if you have it)

 

Directions:

Cook pasta according to package directions.

In a large pot, cook beef and garlic over medium-high heat with canola oil.

Meanwhile, make the Alfredo sauce.

Melt the butter in a small saucepan over medium heat.

Turn the heat down to low and add flour. Start whisking immediately, and continue for about 1 minute.

Slowly (very slowly) add milk to the flour mixture, whisking continuously for about 3 minutes.

Add parmesan cheese to the pan and continue whisking until sauce thickens up.

Turn off the heat and add salt, pepper, and cayenne.

Mix together the pasta, tomato sauce, Alfredo, red pepper flakes, and parsley into the pot with the beef.

Add more salt if needed.

Serve immediately and enjoy!

Quick & Easy Beef Tacos

Quick & Easy Beef Tacos

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (makes 6 tacos):

1lb ground beef

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp chili powder

1/4 tsp paprika

1/4 cup tomato sauce

1 cup refried beans

cooking spray

6 small flour tortillas

2 tbsp light sour cream

1/4 cup shredded taco-blend cheese

 

Directions:

Preheat oven to 375˚.

Cook ground beef with canola oil in a sauté pan with high sides, breaking up meat with a spatula.

Once there is only a tiny bit of pink meat left, turn heat to low.

Add all spices, tomato sauce, and refried beans to pan.

Stir the mixture until the refried beans have full integrated with the rest of the ingredients.

Prepare a glass 8×8 baking dish with cooking spray.

Spread a small amount of sour cream onto each tortilla.

Carefully arrange tortillas in the baking dish, so that they are standing up in taco shape (like the picture).

Spoon the beef mixture evenly into each taco.

Sprinkle each taco with a small amount of shredded cheese.

Bake for 10 minutes, or until the cheese has completely melted and tortillas are golden-brown on top.

Using a spatula, carefully transfer tacos to plates. Enjoy!

Orange Beef

 

Orange Beef

(adapted from Katrina Runs’ recipe)

Ingredients:

• 1 1/2 pounds beef top sirloin, thinly sliced
• 1 can of Dr. Pepper
• 1/3 cup rice wine vinegar
• 1/4 cup tablespoons orange juice
• 1 tablespoon soy sauce
• 3 cups cooked short-grain sweet rice (1 1/2 cups uncooked)
• 2 cups water
• 1/2 cup vegetable oil
• Olive oil
• 1/2 cup flour
• 1 teaspoon ground ginger
• 6 cloves minced garlic
• 2 cups broccoli florets
• 1 whole onion, minced
• 1 orange bell pepper, chopped

Directions:

1. Remove beef from package. Slice into strips. Place in a bowl and pour 1 can of Dr. Pepper over it. Cover and let marinate in the fridge at least 30 minutes.
2. Remove the sirloin strips and dry between paper towels.
3. In a small bowl, mix together the rice vinegar, orange juice, and soy sauce. Set aside.
4. Heat oil in a wok or pan over medium-high heat. Toss dried beef inflour  to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside.
5. Sauté broccoli, onions, ginger, and garlic in olive oil in a pan over medium-high heat. Add the soy sauce mixture to the pan, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice.

Mexican Macaroni

 

Mexican Macaroni

(recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves four):

1/2 pound uncooked elbow macaroni

1 pound lean ground beef

8oz. frozen corn

Canola oil

3 cloves garlic, minced

2 tomatoes, diced

1 jalapeño, diced

Salt and pepper

Chili Powder

4 oz. cream cheese

2 tbsp nonfat yogurt

1/2 cup tomato sauce (I use Hunt’s Garlic & Herb)

 

Directions:

Cook pasta according to package directions; drain and set aside.

Meanwhile, steam frozen corn according to package directions; drain and set aside.

Cook garlic in canola oil in a dutch oven over medium-high heat.

Once garlic is fragrant, add jalapeño and tomatoes to the pan.

Add beef to the dutch oven and cook until browned, breaking up meat with a spatula.

When done cooking, add corn to the dutch oven.

Stir in spices, cream cheese, yogurt, and tomato sauce.

Bring to a boil and let cook for 1 minute.

Add pasta to dutch oven and stir everything together. Let cook for 1 more minute.

Enjoy!

Meatloaf Muffins

 

Meatloaf

(original recipe)

 

Ingredients (serves four):

1 lb ground beef/pork meatloaf mix

1 large egg

2 tbsp egg whites

1 cup oat flour

1 cup crushed tomatoes

1 tbsp Worcestershire sauce

Salt and pepper

 

Directions:

Preheat oven to 400˚F.

Combine all ingredients together in a medium-sized bowl.

Place in a loaf pan greased with cooking spray.

Bake until insides are crispy (not mushy) for about 1 hour.

Spread 2 tbsp of tomato sauce on the top of each piece.

 

(Calories per serving = 391.65)

Ground Beef Burritos with Veggies

Ground Beef Burritos with Veggies

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves 4 hungry people):

1 package spicy yellow rice (my favorite is Zatarain’s New Orleans Garlic Butter Rice)

1 lb lean ground beef (MIH*: ground turkey)

1 cup frozen corn (MIH: fresh corn)

2 cups black beans (I cooked up some dried beans, but you could also use canned)

chopped tomatoes and lettuce (optional)

1 cup reduced-fat Mexican shredded cheese (MIH: don’t use cheese)

8 flour tortillas (MIH: whole wheat tortillas)

 

Directions:

Cook rice according to package directions; set aside.

Meanwhile, cook your beef with canola oil in a medium-size sauté pan until done, and set to dry on paper towels.

Sprinkle corn with salt and pepper; steam according to package directions.

Place one tortilla on a flat surface.

Add ground beef, cheese, rice, beans, corn, tomato, and lettuce onto the tortilla.

Fold tortilla (see video below for instructions!) and place seam-side down onto a plate.

Repeat last three steps until all tortillas are made.

Serve immediately and enjoy!

Chili Cheese Beef & Mac

 

Chili Cheese Beef ‘n’ Mac

(adapted from Budget Bytes’ recipe)

 

Ingredients (serves four):

Canola Oil

1 lb. Lean Ground Beef

3 Garlic Cloves, minced

1 tsp Chili Powder

1/4 tsp Cayenne Pepper

1/2 tsp Paprika

Salt

8oz. Tomato Sauce (I use Hunt’s Garlic & Herb)

1 can (2 cups) Beef Broth

1/2 lb Whole Wheat Rotini Pasta

1 cup Reduced-Fat Sharp Cheddar Shredded Cheese

 

Directions:

Cook the beef and canola oil over medium-heat heat in a dutch oven; drain and set aside.

Using the same pan, sauté the garlic in canola oil.

Add the beef, chili powder, cayenne pepper, paprika, and salt to the pan.

Stir in tomato sauce and beef broth.

Add the pasta and cook for 8 minutes with the lid on (or until desired consistency is reached).

Make sure the pasta has enough water to absorb – add a little bit more water or beef broth if it’s too dry.

Remove from heat and stir in the cheese.

Enjoy!

(Calories in 1 serving = 453 calories)

Beef Stroganoff

 

Beef Stroganoff

Ingredients (serves three):

Olive Oil

1 lb. ground beef

1 package sliced baby bella mushrooms

Salt

4 cups beef broth

1/2 lb. egg noodles

1 cup light sour cream

2 tsp. lemon juice

 

Directions:

Heat olive oil in a Dutch oven over medium-high heat.

Add the ground beef and let it brown on one side completely.

Stir, breaking up the ground beef, until the beef is fully browned.

Transfer beef to a  bowl, draining any excess fat.

To the skillet, add more olive oil, the mushrooms, and salt.

Cook until the liquid from the mushrooms  has evaporated, about 8 minutes.

Add the broth to the mushrooms and bring to a boil.

Stir in the noodles and the beef. Cook, stirring occasionally, until noodles are tender (about 10 minutes).

Turn off the heat, and stir in the sour cream and lemon juice.

Season to taste with salt and pepper.

Enjoy!