No-Noodle Lasagna Beef Dip

Ingredients

  • 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
  • 1-1/2 cups pasta or marinara sauce (any variety)
  • 1 clove garlic, minced
  • 8 ounces reduced-fat or fat-free cream cheese, softened
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons reduced-fat Parmesan-style grated topping
  • Sliced green onions (optional)
  • Garlic or Italian-flavored crackers, pita chips or crostini slices
Advertisements

Easy Mexican Beef Cornbread Muffins

Ingredients

  • 1 package (8 – 1/2 ounces) cornbread muffin mix
  • 1 large egg
  • 1/3 cup low-fat or skim milk
  • 1/2 cup shredded Mexican cheese blend

Directions

  1. Prepare Mexican-Style Beef Sausage. Remove from pan.
  2. Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1 – 1/2 teaspoons dried oregano leaves, 1 – 1/2 teaspoons smoked paprika, 1 – 1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 – 10 minutes, breaking into 1/2 – inch crumbles and stirring occasionally.
  3. Preheat oven to 350°F. Prepare muffin batter according to package directions with egg and milk. Fold sausage into muffin batter.
  4. Spray 24 mini-muffin cups with nonstick cooking spray.
  5. Divide muffin batter evenly among 24 mini muffin cups, filling cup to top. Top batter evenly with cheese. Bake for 15 – 20 minutes or until muffins are cooked through and cheese is melted and golden brown.

Basic Beef & Vegetable Meatball

Ingredients

  • 1 lb Ground Beef (93% or leaner)
  • 1 cup grated zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 400°F. Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
  2. Shape into 24 meatballs. Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
  3. Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.

Beef Pinwheels

Ingredients

  • 1 package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy
  • 1/2 cup shredded asiago cheese
  • 1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted
  • 4 green onions, cut in half lengthwise, then cut into thin long strips

Directions

  1. Heat beef pot roast with gravy in microwave according to package directions. Remove pot roast from container; discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside.
  2. Heat oven to 400°F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
  3. Cut in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.
  4. Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2 inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.
  5. Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.

Beef and Blue Cheese Stuffed Mushrooms

Ingredients

  • 1/2 pound Ground Beef
  • 1/4 teaspoon salt
  • 36 to 40 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
  • 1/3 cup crumbled blue cheese
  • 1/4 cup soft whole wheat bread crumbs
  • 3 tablespoons minced chives
  • 1/2 teaspoon steak seasoning blend
  • Minced fresh chives (optional)

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Ingredients

  • 1 pound Ground Beef (96% lean)
  • 1 cup grated fresh zucchini
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion, cut into 1-inch pieces
  • 2 red bell peppers, trimmed and cut into 1-inch pieces
  • 2 green bell peppers, trimmed and cut into 1-inch pieces
  • 1 can (16 ounces) whole berry cranberry sauce
  • 3 tablespoons barbecue sauce