Ingredients:
1 tbsp olive oil
1 medium onion, sliced thinly
4 oz of salami, thinly sliced
2 cans of chopped tomatoes (2x 14oz)
2 tbsp fresh basil, chopped
2 tsp sugar
Salt and pepper to taste
Your favorite pasta

Method:
In a large skillet, heat the oil and cook the onion and salami until the onion is soft and translucent. Stir in the undrained cans of chopped tomatoes, basil and sugar. Simmer the mixture uncovered for about 5 minutes or until the sauce starts to thicken.

Season with salt and pepper.

Combine this very easy to make tomato sauce with your favorite pasta and enjoy with parmesan cheese. Quick veggie and a side salad and you have a well-rounded meal.

It’s that time of year, my produce stand is open again! Peppers and zuchini are back in the diet. Peppers were getting really expensive at the grocery store so I’m happy to see them a decent price when we buy local.

Ingredients:
1 lb penne pasta
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 lb ground beef
1/2 tsp ground fennel
1 can tomatoes (14oz)
2 red peppers, halved and sliced
1/2 cup water
1 small beef stock cube
1 tsp sugar
2 tbsp red wine vinegar
2 tbsp tomato paste
2 medium zucchini, sliced finely
1 tbsp fresh chives, chopped

Method:
Boil pasta according to packet instructions until just tender and drain.

In a large skillet, heat olive oil and cook onion, garlic, ground beef and fennel until meat is browned all over. Add undrained crushed tomatoes, peppers, water, crumbled stock cube, sugar, vinegar and tomato paste.

Simmer uncovered for about 10 minutes, then add the zucchini, chives and again, simmer uncovered for 10 minutes longer.

Serve beef sauce over the hot pasta and enjoy with helping of freshly grated parmesan cheese. This is a nice quick meal.

I have to say that pitas are my families new addiction. So finding this recipe that we could create a meal out of was awesome.

Ingredients:

1/2 cup reduced sodium beef broth
2 Tbsp. olive oil
1 clove of garlic, minced
1/2 tsp. oregano
1/8 tsp. pepper
1 pound beef sirloin, cut into thin strips
2/3 cup reduced fat cucumber ranch dressing
5 (6 inch) pita bread
2 cups lettuce, chopped
1 tomato, chopped
1 red onion, sliced thin

Directions:

1. Place the beef broth in a large sealable plastic bag. Add the olive oil and garlic. Seal and shake lightly to combine.

2. Sprinkle in the oregano and pepper.

3. Place the beef strips into the bag with the marinade. Seal and shake well to completely cover the beef. Place the bag in the refrigerator at least 2 hours but as long as 24 hours.

4. Drain the beef strips into a colander. Discard any marinade.

5. Spray a skillet with a non stick cooking spray. Add the beef strips and place the skillet over medium heat. Cook the beef strips 5 minutes or until no longer pink.

6. Place the pita flat on a serving plate. Place the lettuce on each slice of pita bread. Layer the beef strips on top of the lettuce. Sprinkle with the chopped tomatoes. Layer with the red onion slices and drizzle the salad dressing over the top.

Nutritional Information: (Approximate Values per 1 sandwich)

396 calories; 14 g fat; 3 g saturated fat; 51 mg cholesterol. 1,046 mg sodium; 41 g carbohydrate; 3 g fiber; 24 g protein

I love the different taste and texture the cabbage adds to this recipe. This soup is one that we love have extra for lunches during the week. Easy too reheat and for hubby to take to work with him so I don’t have to worry about what they are cooking at the station. lol

Ingredients:

2 Tbsp olive oil
4 pounds beef top sirloin steak, cut into 1/2 inch cubes
4 cups onion, chopped
4 quarts hot water
4 cups carrots, chunked
4 cups potatoes, chunked
4 cups cabbage, chopped
1 green pepper, chopped
8 tsp. low sodium beef bouillon
1 tsp. pepper
4 bay leaves
6 cups low sodium tomato juice

Directions:

1. Warm the olive oil in a large soup pot over medium heat. Add the beef cubes and onion to the melted butter and cook 6 minutes or until the beef is browned on all sides and the onion is beginning to get tender.

2. Pour the water into the soup pot. Add the carrots, potatoes, cabbage and green pepper. Stir in the bouillon and pepper. Place the bay leaves into the pot.

3. Turn up to high heat and bring the mixture to a rapid boil. Reduce to medium low, cover the pot and simmer the soup for 30 minutes.

4. Pour the tomato juice into the pot. Re-cover and continue to simmer another 30 minutes or until the beef and vegetables are as tender as you like. Discard the bay leaves before serving.

Nutritional Information: (Approximate Values per one cup of soup)

123 calories; 4 g fat; 2 g saturated fat; 34 mg cholesterol; 428 mg sodium; 10 g carbohydrates; 2 g fiber; 12 g protein

By: Carrie Lauth

Here is a super easy, quick one dish meatball recipe. The rice and meatballs can be prepared early in the day (when baby is happy LOL!) and then the casserole assembled later.

Easy One Dish Meatball Rice Dinner Recipe

Preheat oven to 350. Feeds 4-6 depending on their ages and appetites.

1 lb. ground beef (you can also use 1/2 ground pork, 1/2 beef)
1/2 tsp. garlic
1/2 tsp. oregano
1/2 tsp. salt
dash pepper
nice squirt (about 2 Tbsp) ketchup
1 egg
Anything else you have on hand: parmesan cheese is good, bread crumbs, leftover oatmeal or rice, a bit of shredded mozzarella, grated carrots or potatoes, a dash of Worcestershire or tamari/soy sauce, etc. Meatballs are very forgiving!

1 cup brown rice
2 cups water
1/2 tsp salt

1/2 cup chicken or beef broth

Combine the rice, salt and water in a saucepan and cook 40 minutes (rice won’t be completely cooked…that’s ok)

Assemble the meatballs.

Put the rice in the bottom of a greased baking dish. Pour the chicken broth over rice. Place meatballs on top and drizzle with olive oil.

Bake for approximately 30-45 minutes or until meatballs are thoroughly cooked.

Serve with something green like a romaine salad or braised greens. Enjoy!

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Lil Mexico Filled Bell Peppers

Ingredients:

1 1/2 cups Fiber One® cereal
2 cups tomato puree
4 medium bell peppers
1/2 pound extra-lean ground beef or turkey
1 medium onion, finely chopped
1 cup red kidney beans, drained, rinsed
1 can (4.5 ounces) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese

Instructions:

Brown meat in large skillet.  Add onions to skillet and cook until beef is cooked completely through.  Drain mixture well.  Cut ½ inch off the top of the peppers and discard.  Be sure to remove seeds from inside of peppers and rinse.  Place cereal in an airtight bag and crush to slightly fine consistency.

In a large mixing bowl blend crushed cereal and tomato puree together. Mix beef and onions into cereal. Add beans, chilies (with liquid), chili powder and cumin to meat mixture being sure to mix well.

Preheat oven to 350 degrees.  Stand peppers upright in a properly sized ovenproof dish. Fill peppers evenly and cover with lid or aluminum foil.

Place covered dish in oven and bake for 35 minutes or until peppers have softened to your desired consistency.  Remove dish from oven and sprinkle top of peppers with cheese.  Return to the oven uncovered and bake until cheese starts to melt. Serve.

Hamburger Stroganoff

Serves: 2

For those nights when you get home at the last minute. Add a salad and your meal is complete!

INGREDIENTS
1/2 lb. lean ground sirloin
1 can fat free cream of mushroom soup
1 tablespoon light sour cream
1/2 cup mushrooms (optional)
1 cup uncooked wheat egg noodles

DIRECTIONS
1. Cook pasta as directed on package.
2. While pasta is cooking, brown beef.
3. Once browned and drained, stir in the can of cream of mushroom soup, light sour cream and mushrooms if you would like.
4. Turn onto low and simmer until pasta is cooked.
5. Pour pasta onto a plate, and top with the meat mixture.

NUTRITION INFO
Calories: 457.4
Fat: 27.7 g
Carbohydrates: 24.6 g
Protein: 24.6 g

This will bring out all kinds of flavor in your beef.

INGREDIENTS
1/2 cup salsa
1 clove of garlic, minced
1/4 cup olive oil
1 lime
1 flank steak (about 1.5 lbs.)

DIRECTIONS
1. Put all ingredients except the steak, into a zip top plastic bag. Shake around to mix ingredients.

2. Add the flank steak to the bag. Seal the bag while pressing out as much air as possible. Refrigerate for at least 4 hours.

3. When ready to cook, remove the steak from the bag, discarding marinade.

4. Grill or broil the flank steak to medium or medium rare. Don’t overcook – flank steak can get very tough and unappetizing if overcooked.

5. Let it rest for 10 minutes, and slice the meat against the grain into thin slices.

Serves: 4

NUTRITION INFO
Calories: 293
Fat: 26 g
Carbohydrates: 3 g
Protein: 35.5 g