This homemade cranberry pecan sauce is an easy and flavorful twist on a staple holiday dish. If you want to avoid using canned cranberry sauce, or you just want to try something new, here is a great recipe to try this year.
Skinny Sloppy Joes
These tasty Skinny Sloppy Joes are a healthier twist of the classic! It’s a quick and easy recipe for dinner tonight! Click for this recipe and many more!
Ingredients
- 12 ounces extra lean ground beef chuck or round
- 1 large onion finely chopped
- 1 15 ounce can no-salt-added diced tomatoes un-drained
- 2 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1/2 cup water
- 1/4 cup chili sauce
- 1/4 cup ketchup
- 8 whole-wheat hamburger buns
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Instructions
- Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute.
- Add onion and cook, stirring occasionally, breaking up the meat with a wooden spoon until the onion is soft and the moisture has evaporated, 8 to 10 minutes.
- Add tomatoes and flour; stir to combine.
- Stir in water, chili sauce, ketchup and Worcestershire sauce and bring to a simmer, stirring often.
- Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes.
- Serve on warm buns. Enjoy!
Recipe Notes
Not Your Mom’s Meatloaf
Not Your Mom’s Meatloaf is a simple and tasty version of the classic. It takes little time but has a lot of flavor!
Ingredients
Meatloaf
- 1 pound extra lean ground beef
- 1 small onion chopped
- 1/2 teaspoon salt
- 1/2 cup unsalted tomato sauce
- 1 cup bread crumbs or cracker crumbs
- 1 egg beaten
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
Topping
- 1/2 cup unsalted tomato sauce
- 2 tablespoons molasses
- 1 cup water
- 2 tablespoons Vinegar
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Instructions
- Spray a 9x13 inch baking dish with nonstick cooking spray.
- Mix beef, onion, salt, tomato sauce, bread crumbs, egg, and pepper.
- Make into one large island and place in the baking dish.
- In a separate bowl, mix all topping ingredients and pour over meatloaf.
- Bake at 350˚F for 45-50 minutes or until internal temperature reaches 160˚F.
Recipe Notes
Beef and Broccoli Stir Fry
Looking for a quick meal tonight for dinner? Try our beef and broccoli stir fry, that is sure to be a new family favorite!
Ingredients
- 1 pound boneless beef top round steak cut into 3 inch strips
- 1 garlic clove minced
- 1 1/2 tablespoons ginger
- 2 tablespoons low sodium soy sauce
- 1 bunch broccoli
- 2 tablespoons olive oil
- 1/2 cup water
- 1 1/2 cups low-sodium beef broth
- 1 1/2 tablespoon corn starch
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Instructions
- Combine beef, garlic, ginger, and soy sauce in a bowl and let stand
- Wash broccoli thoroughly and cut into florets
- Heat oil in large nonstick skillet or wok over medium-high heat; add broccoli florets and then stir-fry for 2 minutes
- Add 1/2 cup water and stir until water evaporates
- Add beef mixture and stir fry for 3 minutes
- Stir together broth and corn starch, add to meet and stir-fry until sauce is thickened, about 2-4 minutes longer.
Recipe Notes
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!
Ingredients
- 2 bell peppers (green, orange, yellow, or red)
- 1/3 cup uncooked quinoa rinsed
- 1 15-ounce can black beans no salt added
- 1 8-ounce can tomato sauce unsalted
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup onion diced
- 3/4 cup cheese Mexican blend, reduced fat, shredded
- 1/4 cup water
- garnish (optional, for garnish)
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Instructions
- Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
- In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
- Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
- Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
- Add cilantro, then serve.
Recipe Notes
