Lite Beef and Broccoli

A Chinese take-out favorite that can be made easily with no sauteing, stirring or frying. It doesn't get easier than that ... and it's full of flavor. You'll never want to get take-out again!

Ingredients Needed: (about 6 servings)

• 1 cup beef broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 1/4 cup light brown sugar
• 1 Tbsp sesame oil
• 3 cloves garlic, minced
• 2 lbs. boneless beef chuck roast, thinly sliced
• 2 Tbsp cornstarch
• 2-3 heads broccoli, cut into florets

How to Make It:

• In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, sesame oil and garlic.
• Place beef into a large wok or skillet pan. Add sauce mixture and gently toss to combine.
• Cover and cook on lowest heat setting for an hour.
• In a small bowl, whisk together 1/4 cup water and cornstarch.
• Stir in cornstarch mixture and broccoli into the wok/skillet. Cover and cook over medium heat for an additional 20-30 minutes (or until broccoli is tender).
• Serve immediately over cooked brown rice.

Calories: 216 (for one cup; no rice); Fat (6g); Carbs (18g); Protein (23g)

Quesadilla Casserole

Two words -- OH MY.  Traditional quesadillas get a flavorful twist with cumin, garlic and oregano. Layer it in a casserole for convenient preparation.

Ingredients Needed: (8 servings)

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 cans (8 oz each) tomato sauce
• 1 can (15 oz) black beans; drained & rinsed
• 1 can (8 3/4 oz) whole kernel corn; undrained
• 1 can (4 1/2 oz) chopped green chilies; undrained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano leaves
• 1/2 tsp crushed red pepper flakes
• 6 flour tortillas (8 inch)
• 2 cups shredded cheddar cheese

How to Make It:

• Preheat oven to 350°F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the seasonings. Bring to boil. Reduce heat to low; simmer 5 minutes.
• Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
• Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Recipe from mccormick.com

Meatballs in Tomato Stroganoff

A combination of beef, veal and pork delicately seasoned and simmered in a rich sauce is excellent served over hot cooked noodles, mashed potatoes or rice.

Ingredients Needed: (4 servings)

• 1/2 lb ground beef
• 1/4 lb ground pork
• 1/4 lb ground veal
• 1 clove garlic, minced or pressed
• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp dried thyme leaves
• 1/2 tsp ground black pepper
• Flour
• 3 Tbsp vegetable or canola oil
• 1 medium onion, finely chopped
• 1 can (10 oz) beef broth
• 3 Tbsp tomato paste
• 1 cup sour cream
• 1/2 tsp dill weed

How to Make It:

• Mix beef, pork and veal until well blended. Add garlic, breadcrumbs, milk, egg, salt, thyme and pepper. Blend well.
• Shape into 2-inch meatballs (or smaller if you prefer). Roll in the flour.
• Heat oil in skillet and brown meatballs well on all sides. Add onion to pan and continue browning meat and onion for about 3 to 4 minutes, stirring and moving the meatballs constantly.
• Add beef broth and tomato paste to pan. Cover and simmer for about 20 minutes.
• Stir in the sour cream and dill weed. Stir until sauce is evenly blended and smooth.
• Serve immediately, or cover, refrigerate and serve later, reheated.

Good served with:  boiled egg noodles, steamed broccoli, sliced tomato salad with herbed vinaigrette ... and apple pie for dessert!

Mamma Bracco's Genovese Stew/Sauce

This recipe was handed down to me by my dear mother, who passed away at the age of 84 in January of 2013. Mamma Bracco was an AMAZING cook. Being from northern Italy, I grew up eating sauces that were more "brown" instead of red. My mom never made lasagna or manicotti or stuffed shells, but what she did make was unique and delicious. She was given this recipe by a relative while living in Genoa, Italy (as a young woman in her 20's). Our family always looked forward to nights when mom made her "sugo" (which actually translates to "gravy" in Italian). The entire neighborhood would enjoy the wonderful aroma that came from mom's kitchen when she made her "sugo" and we would all walk away from the dinner table with very FULL, HAPPY bellies!! Enjoy!!

Ingredients Needed:

• 2 Tbsp good olive oil
• 4 Tbsp unsalted butter
• 2 lbs good stew meat
• 2 golden delicious apples; peeled & cut into small cubes
• 2 carrots; finely chopped
• 2 medium onions; finely chopped
• 4 cloves garlic; finely chopped
• 1 medium sprig of fresh Rosemary, basil, oregano and about a Tbsp of whole cloves; all secured in a cheesecloth
• 1 beef bouillon
• 1/2 cup Sherry cooking wine
• 2 15-ounce can Del Monte Tomato Sauce, plus 1 15-ounce can's worth of water
• ground cinnamon and ground allspice; just a dash of each
• freshly-ground nutmeg; just a dash
• 1 tsp Wicked Good Blends "Tuscan Bistro" spice blend*
• 4 medium potatoes; peeled, washed and halved
• salt & pepper, to taste
• 1 lb box Pasta; cooked according to package directions for al dente
• Freshly-grated Parmigiano cheese; if desired

How to Make It:

• Finely chop carrots, onion and garlic in a food processor.
• Add oil, butter, cubed apples, carrots, onion, garlic, beef bouillon and herbs in cheesecloth into a large pot or dutch oven.
• Dry each piece of stew meat with a paper towel and add to pot.
• Turn on heat and cook for about an hour, partially covered, over medium heat, stirring about every 15 to 20 minutes.
• Continue to cook another 15-20 minutes, uncovered, and stirring frequently.
• Add Sherry cooking wine and cook, partially covered, for another 20 minutes (or until wine has evaporated).
• Add 2 cans of Tomato Sauce and 1 can of water. Stir.
• Add cinnamon, allspice, nutmeg and Tuscan Bistro spice blend. Stir.
• Lower heat and simmer, partially covered, for about 30 minutes.
• Add potatoes and continue to cook, LOW and SLOW, for another hour or two, stirring frequently.
• Add salt & pepper to taste.
• Cook pasta according to package directions.
• Place cooked pasta in a pasta bowl and add a few spoonfuls of the "sugo", making sure you get some chunks of meat and potatoes in every spoonful.
• Sprinkle some freshly-grated Parmigiano cheese on top, if desired.

Note: the "sugo" should be thick, not runny. They key to this dish is that you cook it for a long time on very low heat and stir frequently. This will thicken the sauce and cook the stew meat so that it is tender and melts in your mouth! Make sure you stir GENTLY after you have added the potatoes. Once the potatoes begin to break up, they are done and the "sugo" is pretty much done, too.

* I recently had the pleasure of meeting the makers of Wicked Good Spice Blends. I decided to use about a teaspoon of their Tuscan Bistro spice blend in this recipe. It added a delicious and aromatic flavor to the "sugo". I will definitely always add Tuscan Bistro spice blend in this recipe from now on!!

Italian Beef Patties with Balsamic Cream Sauce

These beef patties are loaded with flavor and easy to make. You can make them in the shape of patties or meatballs. The sauce is creamy and delicious, so make sure you have some bread on hand to wipe up your plate with!

Ingredients Needed: (for about 8 patties)

• 2 lbs ground beef
• 1 1/2 cups grated Parmesan cheese
• 4 egg yolks
• salt and fresh ground pepper to taste
• 3 Tbsp unsalted butter
• 1 small-medium onion, thinly sliced
• 1 cup heavy cream
• 2 Tbsp good balsamic vinegar

How to Make Them:

• In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into patties.
• Heat butter in a heavy skillet over medium-high heat. Brown patties on both sides, reduce heat to medium and cook until juices are pink.
• Remove patties and cover with foil.
• Add onion to the skillet and cook over medium heat until onion is golden brown.
• Add cream and vinegar and cook on low for 2 minutes.
• Pour sauce over patties and serve.

Recipe from Food.com

Baked Beef Chimichangas

Do you love Mexican food as much as I do? I recently went to an authentic Mexican restaurant for my birthday and decided to try things that I've never had before. My main dish was Chicken Chimichangas. They were out of this world!! The next day, I was surfing the net for an easy, yet delicious, Chimichanga recipe. Based on all the positive reviews I read, I knew I found THE ONE. I opted for beef Chimichangas. The result was an amazing authentic meal that my entire family loved!! So, if you want to give it a try, you'll be surprised at how easy it is to make, how delicious it is and all the compliments you'll get!!

Ingredients Needed: (for 16 Chimichangas)

• 2 lbs ground beef
• 1 tsp onion powder
• 1/2 tsp garlic powder 
• 1 1/4 cups Pace Picante Sauce
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 16 flour tortillas (6 to 8 inches)
• 1/2 cup melted butter
• Shredded cheddar cheese (optional)
• Sour cream (optional)

How to Make Them:

• Preheat oven to 475.
• Brown meat; drain but do not rinse.
• Stir in picante sauce, cumin, oregano and salt.
• Simmer 5 minutes, or until most of the liquid has evaporated.

• Brush one side of the tortillas with butter.
• On unbuttered side spoon about a 1/3 cup of meat mixture into center. Sprinkle some shredded cheddar cheese over meat (just a little).

• Fold 2 sides over filling, fold ends down.

• Place seam side down in a 13 x 9 x 2-inch baking dish.
• Bake for 13 minutes, or until golden brown.

• Top with more shredded cheddar, sour cream and a little more picante sauce.

Recipe from food.com