DOT'S MEAT LOAF

2 lb ground sirloin

4 eggs

2 medium onions, chopped

2 cups tomato juice

2 tsp salt

1 tsp black pepper

Preheat oven to 350 degrees.

Put the eggs in a large mixing bowl and beat well.  Add the ground sirloin , onions, salt, pepper, and tomato juice.  Using your hands, mix together well.  Form into a loaf in a baking pan and bake at 350 degrees for 1 1/2 hours or until browned and cooked through.

 

 

 

CARROT MEAT BALLS

1 lb ground beef

2 carrots, shredded

1/3 cup chopped onion

1/2 cup bread crumbs

1/4 tsp black pepper

1 tsp salt

1 egg

1/4 cup milk

1 tbsp vegetable oil

1 can brown gravy, optional

In a large mixing bowl, mix together the ground beef, carrot, onion, bread crumbs, salt and pepper.  This is easiest to mix by using your hands.  Add the egg and the milk and mix well.  Shape mixture into medium-size meatballs.  Heat the oil in a large skillet and add the meatballs to the skillet.  Cook until meat balls are browned.  If desired, add the brown gravy to the skillet and simmer for 15 minutes.  If you do not want to use the gravy, add a small amount of water and simmer for 15 minutes.

 

 

GRILLED BEEF AND VEGGIE KEBABS

1 tsp salt

1 tsp pepper

2 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp dried oregano

1 bay leaf

3/4 cup olive oil

3/4 cup beef broth (or red wine)

1 1/2 lbs sirloin steak, cut into chunks about 1 1/2-inch in size

1 green bell pepper

1 red bell pepper

1 red onion

12 medium white mushrooms, stemmed*

Prepare these kababs a day ahead, wrap in plastic wrap and refrigerate.

To prepare the marinade:  Mix the salt, pepper, garlic, thyme, oregano, bay leaf, olive oil, and beef broth or wine in a large zip-top plastic bag.  Remove a third of the marinade and store in refrigerator.  Add the meat to the plastic bag, zip the top, and turn to coat meat well.  Refrigerate for 30 to 45 minutes.

Preheat the broiler or grill.

Remove the seeds and membranes from the bell peppers.  Cut the peppers and the onion into 1-inch chunks.  Clean and stem mushrooms. 

Drain the marinade from the beef and discard marinade.  Thread the beef, mushrooms, bell peppers, mushrooms and onions alternately onto the skewers.  Grill or broil the kebabs turning and basting with the reserved third of the marinade.  Cook for about 15 minutes or until meat is of the desired doneness.

*Mushroom stems can be chopped, stored and used in other recipes the next day.

 

 

 

CITRUS LONDON BROIL

1 (1 1/2 lb) London broil

1/2 cup soy sauce

3/4 cup lime juice

1 cup orange juice

1 tsp minced garlic

3 tbsp brown sugar

1 lime, cut into wedges

1/2 orange, thinly sliced

1/2 lemon, thinly sliced

Place beef in a shallow dish. 

Combine the soy sauce, lime juice, orange juice, garlic, and brown sugar in a small bowl; mix well.  Pour half of the mixture over the beef, turning beef to coat both sides.

Preheat broiler or grill.  Cook beef for 8 minutes on each side for medium, adjusting time to the doneness you prefer. 

Pour the remaining juice mixture into a small saucepan.  Bring to a simmer over medium heat.  Place beef on a serving platter and spoon the sauce over all.

Slash orange and lemon slices once from outer edge to center.  Twist slices and arrange around the beef on the platter.

 

 

HOMEMADE BEEF SALAMI

5 lbs ground beef

2 1/2 tsp garlic salt

2 1/2 tsp mustard seed

4 tsp coarse black pepper

5 tbsp. Morton's quick tender cure

2 1/2 tsp hickory salt

1 tsp peppercorns

In a very large bowl, mix all ingredients together well.  You will need to use your hands to do this.  Put the mixture in a sealed Tupperware-type bowl and store in the refrigerator.  Mix well for the next three days in a row.  On the 5th day, mix again and roll into 4 equal size rolls.  Put on a broiler pan and bake for 8 hours at 150 degrees.  Slice into slices and serve with assorted crackers as appetizers, use on antipasto platter, as snacks, etc.

NOTE:  A roll of this salami wrapped in saran wrap and then in pretty paper and tied on each end with pretty ribbon makes a great gift.

 

 

BARBECUED BEEF

4 to 5 lb beef roast

1 cup cider vinegar

salt to suit your taste and diet

pepper to taste

1 can (8-oz) tomato sauce

1 medium yellow onion, chopped

1/4 cup Worcestershire sauce

2 cups water

1 1/2 cups catsup

1 tbsp mustard

Splenda Brown Sugar Blend to taste

1 tsp chili powder

Put roast in a Dutch oven and with the water and vinegar;bring to a boil, lower heat and simmer until tender, probably about 3 hours.  Drain the liquid from the roast.

In a mixing bowl, whisk together the tomato sauce, chopped onion, Worcestershire sauce, catsup, mustard, salt, pepper, chili powder, and brown sugar blend until well blended.

Chop or tear roast into small pieces or shreds.  Return meat to pan and add the sauce mixture.  Simmer over low heat for 1 hour.

Serve on whole wheat buns with your choice of condiments.

 

 

DEVILED HAMBURGERS

1 lb ground beef, browned and drained

1/3 cup chili sauce

1 1/2 tbsp prepared mustard

1 tsp chopped onion

1 1/2 tsp Worcestershire sauce

1 tsp salt

8 slices whole-wheat bread

Combine all the ingredients together, except bread.  Toast only one side of the bread under the broiler.  Turn bread over and divide the hamburger mixture evenly on the untoasted side.  Spread mixture out evenly on each slice.  Place under broiler for 8 to 10 minutes.

 

 

TASTY ONION MEATLOAF

1 envelope (1-oz) Onion Soup and Recipe Mix

2 lbs ground beef

1 cup dry bread crumbs

1/2 cup quick-cook oats

2 eggs, lightly beaten

3/4 cup water

1/3 cup ketchup

Preheat oven to 350 degrees. 

Combine the onion mix and ground beef until well mixed.  Add the bread crumbs and oats to the mixture.  Add the eggs, water, and ketchup.  Use hands to mix well.  In a large baking pan form the mixture into a loaf.  Bake approximately 1 hour until done.

 

 

 

 

STEAK AND BEAN BURRITOS

Nonstick cooking spray

1/2 lb top round steak, cut into 1/2-inch strips

3 cloves garlic, minced

1 can (about 15-oz) pinto beans, rinsed and drained

1 can (4-oz) diced milk green chilies, drained

 1/4 cup finely chopped cilantro

6 (6-inch) flour tortillas

1/2 cup (2-oz) shredded reduced-fat Cheddar Cheese

Salsa, optional

Nonfat sour cream, optional

Spray a nonstick skillet with cooking spray; heat over medium heat.  Add steak and garlic; cook and stir 5 minutes or to desired doneness.

Add beans, chilies, and cilantro; cook and stir 5 minutes or until heated through.

Spoon steak mixture evenly down center of each tortilla; sprinkle with cheese evenly over each tortilla.  Fold bottom of tortilla up over the filling, then fold in the sides.  Garnish with the salsa and sour cream, if desired.

Per burrito:  278 calories, 36 g carbs, 19 g protein

 

 

 

 

TACO BEEF ROAST

4 to 5 lb chuck roast

2 onions, quartered

3 tbsp flour

3/4 cup picante sauce

2 bay leaves

3/4 cup water

1 pkg taco seasoning mix

salt to taste

pepper to taste

large oven roasting bag

Preheat oven to 350 degrees. 

Season meat with salt and pepper.  Put flour into the roasting bag and distribute as evenly as possible.  Put roast into the bag and place the onion wedges around the roast.  Place bay leaves in the bag.  Pour the picante sauce over the meat and sprinkle with  the taco sauce.  Tie bag and puncture air holes in top to allow steam to escape.  Place in an oven-proof baking pan and bake at 350 degrees for approximately 3 hours until meat is tender.

 

 

CORNED BEEF DINNER

1 (3 to 4 lb) corned beef brisket

approx 7 cups water

1/2 cup chopped onion

2 cloves garlic

2 bay leaves

6 med potatoes, peeled

6 carrots

6 cabbage wedges

1 tsp prepared mustard

3 tbsp Splenda Brown Sugar Blend

dash of ground cloves

Place corned beef brisket in a Dutch oven and add enough water to cover.  Add onion, garlic, and bay leaves.  Cover and simmer 3 to 4 hours or until tender.  Remove the meat from the Dutch oven and add the potatoes and carrots to the pot.  Cover and bring to boiling; cook 5 minutes.  Add the cabbage wedges to the potatoes and carrots, cook another 25 minutes or until the vegetables are tender.  Meanwhile, place meat, fat side up, in a shallow baking pan.  Spread the mustard over top of the meat; sprinkle with a mixture of the brown sugar blend and cloves.  Bake in a 350 degree oven for 15 minutes.  Serve the meat with the vegetables.  Spoon the cooking liquid over the meat and vegetables, if desired.

Serves 6 to 8.

 

 

SWEET AND SOUR POT ROAST

3 1/2 lb chuck roast

2 tbsp canola oil

2 onions, quartered

1 bay leaf

1 tsp salt

1/2 cup water

1 tbsp Splenda Brown Sugar Blend

1/4 cup catsup

2 tsp vinegar

In a Dutch Oven Pot brown meat in canola oil.  Add all the remaining ingredients.  Add lid to the pot and simmer the mixture for at least 1 hour and a half.

 

 

ALABAMA SWISS STEAK

1 1/2 lb lean round steak

1 tbsp butter, melted

1 can (16-oz) stewed tomatoes, do not drain

1 small onion, sliced

1 stalk celery, sliced

1 med carrot, thinly sliced

1 tsp Worcestershire sauce

1 tbsp flour

1/2 tsp salt

1/4 cup water

Place steak between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness.  If you don't have a meat mallet, use a rolling pin.  Melt the margarine in a large skillet.  Brown meat in the skillet in the margarine.  Drain off any excess fat.  Add stewed tomatoes, sliced onion, celery, carrot, and Worcestershire sauce to skillet.  Cover and cook over low heat for 1 hour and 15 minutes or until the meat is tender.  Transfer meat to a large serving platter and cut into six serving-size pieces.  Skim any excess fat from the tomato mixture in the skillet.  Combine the flour and salt; add the water and stir until well blended.  Stir slowly into the tomato mixture.  Cook over medium heat, stirring often, 2 minutes or until bubbly and thickened.  Pour sauce over the meat and serve immediately.

 

 

 

 TERIYAKI FLAVORED LONDON BROIL

1 London broil (1 1/2 lb size)

MARINADE:

1/2 cup soy sauce

1 tbsp brown sugar

1 1/2 tsps minced garlic

2 tbsps lemon juice

1 1/2 tbsps olive oil

1 cup beef bouillon

Using a sharp knife, make slits about 1/8-inch deep around the sides of the London broil.  Make the marinade by combing in a shallow dish the soy sauce, brown sugar, garlic, lemon juice, olive oil and bouillon; mix well.  Take out about a third of the marinade and reserve for use during cooking.  Add the meat to the dish and turn to coat completely.  Cover and refrigerate for about 10 minutes.  While the meat is marinating, preheat your grill or broiler.  Remove the beef and discard the marinade.  Grill or broil the meat, basting with the reserved marinade, approximately 5 minutes per side.  Let stand for a couple of minutes then slice diagonally across the grain.

Note:  If you prefer, you can replace the brown sugar with 2 tsps Splenda brown sugar blend.  However, unless your blood sugar is extremely high, the protein in the meat will conteract the small amount of brown sugar.

Store any leftovers in the refrigerator or freezer for later use in stir-fry dishes.

 

 

 

GEORGE FORMAN'S SAUSAGE TEXAS STYLE

1 slightly beaten egg white

1/3 cup finely chopped onion

1/4 cup seasoned bread crumbs

1/4 cup diced green chili peppers

1 large garlic clove, finely minced

2 tbsp minced fresh cilantro

1 tbsp apple cider vinegar

1 1/2 tsp chili powder

1/4 tsp sea salt

1/8 tsp cayenne pepper

1/2 lb lean ground beef, preferably 90% lean

In a medium mixing bowl, combine egg white, onion, bread crumbs, green chili peppers, garlic, cilantro, vinegar, and spices.  Stir to mix well.  Add ground beef and mix well.  Shape mixture into eight patties.  Preheat (George Forman) grill or a large nonstick skillet.  Add meat and cook until done, turning once or twice.  Patties are done when meat is no longer pink in the center and the juices run clear.

 

 

 

TAMALE PIE

1 lb ground beef

1 med onion, chopped

2 cans (14 1/2 oz each) stewed tomatoes

2 cans (2 1/4 oz each) sliced ripe olives, drained

1 med green pepper, chopped

2 to 3 tsp taco seasoning mix

Corn bread

In a skillet, cook the beef and onion until meat is browned; drain and rinse in a colander with hot water.  Add tomatoes, olives, green pepper, and taco seasoning.  Cook and stir over low heat until hot and bubbly.  Serve over corn bread.

Yield: 6 servings

  

  

  

CLASSIC COUNTRY SWISS STEAK

2 large carrots, sliced

2 tbsp cooking oil, divided

1 lb boneless round steak

1 can (14 1/2 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 tsp Splenda

1/2 tsp dried oregano

1/2 cup chopped onion

1/2 cup chopped celery

1 can (4 oz) sliced mushrooms, drained

Cooked no-yolk egg noodles, if desired

In a large skillet, saute carrots in 1 tablespoon of the oil until the carrots are crisp-tender; remove and set aside.  Cut meat into four pieces.  Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides.  Add tomatoes, tomato sauce, Splenda, and oregano.  Cover skillet and simmer for one hour.  Add the onion, celery, mushrooms, and carrots. Cover again and simmer for 45 minutes or until meat and vegetables are tender.  Thicken with a little flour or cornstarch if desired.  Serve over the noodles, if desired.

  

  

  

JANET'S TASTY AND TENDER ROUND STEAK

3 lbs beef round steak, 1/2-inch thick, cut into serving size pieces

1/4 cup flour

2 tsp dry mustard

1 1/2 tsp salt

1/8 tsp pepper

1/4 cup canola oil

1/2 cup water

1 tbsp Worcestershire sauce

Trim excess fat from steak and slash edges to prevent curling.  Combine flour, mustard, salt and pepper; use to coat meat reserving excess mixture.  Heat oil in a large skillet.  Brown meat on both sides in the hot oil.  Push meat to one side and stir in the reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture.  Cook and stir until thickened and bubbly, about 2 to 3 minutes; reduce heat.  Cover and simmer 1 hour to 1 1/4 hour, until meat is tender.  Remove meat to a warmed serving platter.  Skim excess fat from gravy and drizzle gravy over meat.

 

 

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.