Sautéed Green Pepper
This simple and yet tasty dish will serve as a great addition to your dinner lineup. Its mellow flavor will delight the pickiest of eaters at your table. If you are short on time, this dish will not disappoint. Serve this delicious side with your favorite protein and you will not regret it!
- Cut peppers into strips.
- Sauté in olive oil in a nonstick skillet until crisp-tender.
Try our delicious and simple Beef Kabobs. They are perfect for an outdoor meal on a beautiful day!
- 1 lb extra lean beef steak
- 1/4 tsp sea salt
- 1/4 tsp minced garlic
- 1 medium green bell pepper cut into 20 squares
- 10 cherry tomatoes
- 10 small, fresh mushrooms
- 2 small, yellow squash cut into 10 slices
- Non stick cooking spray
- Cut meat into 20 (1-inch) cubes
- Thread meat, green pepper, tomatoes, mushrooms, and squash alternately onto five (12-inch) skewers.
- Sprinkle evenly with salt and garlic.
- Coat grill rack with cooking spray; place on medium hot grill (350° to 400°F).
- Place kabobs on rack and grill uncovered, turning once for 10 minutes or until beef reaches a minimum of 145 degrees F.
Spicy Stuffed Bell Peppers
- 1/2 can unsalted diced tomatoes 14.5 oz can
- 6 bell peppers
- 1 lb extra lean ground chuck
- 1 packet low sodium taco seasoning
- 1/2 cup chopped onion
- 1/2 cup shredded, reduced fat cheddar cheese
- Preheat oven to 350 degrees
- Cut off top of peppers and clean out centers
- Fill each bell pepper half way with water, then microwave for 6-7 minutes.
- Meanwhile, brown 1pound of ground beef with ½ cup of onion.
- Add the taco seasoning to the meat according to the package on the taco seasoning packet.
- Next, add the ½ can of diced tomatoes and bring to a simmer for 10 minutes
- Drain the water from the bell peppers; place the bell peppers in a loaf pan.
- Fill each bell pepper ¾ with the meat mixture; fill the rest of the bell pepper with cheese
- Pack the cheese on top of the meat mixture
- Cover with foil and bake for 20 minutes or until the bell peppers become tender
Beef and Vegetable Stir Fry
What better way to dress up a pound of top sirloin steak than this recipe which will leave your mouth watering for more. Pair it up with a side of brown rice and dig in. No matter what, this scrumptious recipe will take your taste buds to the next level. No doubt, beef is what’s for dinner!
- 1/3 cup water
- 2 tbsp low sodium soy sauce
- 1 tbsp low sodium, reduced fat chicken broth
- 2 tsp cornstarch
- 1 lb beef round steak cut into thin strips
- 1 cup broccoli florets
- 1 red bell pepper cut into thin strips
- 1/2 medium onion sliced
- 1 cup sliced mushrooms
- 1 (8 ounce) can water chestnuts drained
- vegetable oil cooking spray
- Wash your hands and clean your preparation area.
- Mix the water and the corn starch together, stirring to break up clumps.
- Add chicken broth and soy sauce to cornstarch mixture and set aside. Pre-heat large skillet, and lightly coat the skillet with vegetable oil spray.
- Add the beef strips to the skillet and stir-fry for about 4 to 5 minutes
- Remove meat from pan and set aside and keep warm.
- Add the broccoli flowerets and stir-fry 2 for 3 minutes. If using fresh garlic, add it to the skillet, stir-fry for 1 minute.
- Add red bell pepper and stir-fry for 2 minutes.
- Add onion and stir fry for 1 minute followed by the addition of mushrooms and water chestnuts and stir-fry for an additional 1 minute.
- Return the meat to the skillet and stir in corn starch mixture.
- Cook and stir about 2 to 3 minutes until mixture is heated and sauce is thickened.
- Cook’s Note: In place of the beef you may use chicken breast, pork or tofu. You may also use other vegetables such as yellow squash, zucchini, celery or cauliflower. If you want to reduce sodium, omit soy sauce from sauce mixture.