RED AND GREEN PEPPER STEAK
1 1/2 lbs London broil, 1 1/2-inches thick
1 green bell pepper
1 red bell pepper
1/4 cup canola oil
1 clove garlic, minced
2 medium tomatoes, coarsely chopped
1 1/4 cups beef broth
1 cup chopped onion
2 tbsp cornstarch
1 tbsp Worcestershire sauce
6 tbsp soy sauce
1/4 tsp ground ginger
1/2 tsp Splenda granular
1/4 tsp freshly ground black pepper
4 cups hot cooked brown rice or whole-wheat fettuccine
Cut steak into strips. Heat oil in large skillet over high heat. Add steak and saute until browned, approximately 5 minutes. Add garlic, tomatoes, and 1 cup of the beef broth to skillet; reduce heat to simmer. Cover and simmer about 25 minutes or until tender. While beef simmers, cut bell peppers into thin strips. When beef is tender, add onion and peppers to skillet. Cook, covered, an additional 10 minutes. In a small mixing bowl, mix cornstarch and the remaining 1/4 cup beef broth together until smooth. Stir into the steak mixture. Add Worcestershire sauce, soy sauce, ginger, black pepper and Splenda to skillet. Mix well. Cook, stirring constantly, until slightly thickened. Serve over hot rice or fettuccine.
SALISBURY STEAKS WITH ONIONS
1 lb lean ground beef
1 egg
1/4 cup seasoned bread crumbs
1/4 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1 tbsp Worcestershire sauce
1 1/2 tbsp butter
1 medium onion, thinly sliced
1 1/2 tbsp flour
1 1/4 cups low-sodium beef broth
1 tsp dried parsley
Preheat broiler. Line broiler pan with foil and spray with a non-stick cooking spray. Combine beef, egg, bread crumbs, salt, garlic, pepper and Worcestershire sauce in a large mixing bowl. Mix well. Shape into 4 patties. Place patties on prepared broiler pan and broil, turning once, until no longer pink in the center; approximately 10 minutes. Meanwhile, melt butter in a large skillet over medium heat. Seperate onions into rings and add to skillet. Saute about 4 minutes or until translucent. Sprinkle in flour and cook, stirring continually, about 2 minutes. Gradually stir in broth and cook, stirring continually until broth thickens; about 2-3 minutes. Stir in parsley. Pour onion gravy over the cooked patties and serve immediately.
Note: Want to sneak in a vegetable? Grate a carrot into the beef mixture before forming patties.
MOZZARELLA-STUFFED MEAT LOAF
1 1/2 lb lean ground beef
1 jar (approx 26 oz) Chunky Garden-style Pasta Sauce
1 large egg, beaten lightly
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese
1 tbsp fresh parsley, finely chopped
Preheat oven to 350 degrees.
In a large mixing bowl, combine ground beef, 1/3 cup of the pasta sauce, egg and bread crumbs. Season with salt, pepper, garlic, if desired. On a large piece of waxed paper, shape mixture into rectangle approximately 12x8-inches. Sprinkle 1 1/2 cups of the cheese and the parsley down the center leaving a 3/4 inch border all around. Starting at the long end, roll jelly-roll style. Press ends together to seal. Bake uncovered 45 minutes. Pour remaining sauce over meatloaf and sprinkle with remaining cheese. Bake an additional 15 minutes or until sauce is heat through and cheese is melted. Let stand at least 5 minutes before slicing.
Preparing a diabetic meal doesn't have to be complicated! Here is a great quick and easy recipe for those days when you don't want to spend much time in the kitchen. This is an especially good recipe for those days when the weather doesn't allow for outside grilling.
BAKED TENDERLOIN FILLETS
1 envelope brown gravy mix
1 jar (4.5 oz)sliced mushrooms, drained
2 tsp prepared horseradish
4 beef tenderloin fillets (approx. 5 oz each)
1/8 tsp. coarsely ground black pepper
Preheat oven to 350 degrees. Prepare gravy according to package directions. Add horseradish and mushrooms to gravy. Set aside and keep warm. In a non-stick skillet, brown fillets 1 minute on each side. Transfer fillets to an 8-inch square baking pan. Bake uncovered for 10-20 minutes or until meat reaches the doneness you desire. Season with pepper. Serve with gravy ladled over the top of the fillets.
NOTE: I found this recipe in a 1999 Taste of Home magazine. It was submitted by a D. Cline of Florida.
IMPOSSIBLE CHEESEBURGER PIE
1 lb ground beef
1 1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese
1 1/2 cup milk
3/4 cup biscuit baking mix
3 eggs
Heat oven to 400 degrees. Lightly spray a 10-inch pie pan with non-stick cooking spray. Cook beef in skillet until browned. Drain in a colander and rinse with hot water. Stir in salt and pepper. Spread beef in pie plate. Sprinkle cheese over beef. Beat remaining ingredients until smooth. Pour into pie plate. Bake 30 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5 minutes before cutting to serve. Leftovers should be refrigerated.