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Beef & Cauliflower

July 22, 2015 by Dinner Tonight

This simple Beef & Cauliflower is a one pot meal the family will enjoy! It’s healthy and takes less than 30 minutes from assembly to table!

Beef & Cauliflower Nutrition Facts Serving size 1/2 cup rice + 1 cup of beef & veg (292g) 6 Amount per serving Calories 270 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 490 mg 21 % Total Carbohydrate 34 g 12 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 22 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 2.5 mg 15 % Potassium 480 mg 10 %
Beef & Cauliflower
Votes: 5
Rating: 2.8
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  • CourseMain Dish, Vegetables
Servings
6 servings
Servings
6 servings
Beef & Cauliflower Nutrition Facts Serving size 1/2 cup rice + 1 cup of beef & veg (292g) 6 Amount per serving Calories 270 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 490 mg 21 % Total Carbohydrate 34 g 12 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 22 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 2.5 mg 15 % Potassium 480 mg 10 %
Beef & Cauliflower
Votes: 5
Rating: 2.8
You:
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  • CourseMain Dish, Vegetables
Servings
6 servings
Servings
6 servings
Ingredients
  • 1 pound extra lean, boneless round steak blade tenderized
  • 1 Tablespoon canola oil
  • 1 small head cauliflower
  • 1 green pepper chopped
  • 1/4 cup reduced sodium soy sauce
  • 1 Tablespoon garlic clove minced
  • 2 Tablespoons corn starch
  • 1/2 teaspoon sugar
  • 3/4 cup low sodium, fat free beef broth
  • 1/4 cup water
  • 1 cup sliced green onions with tops
  • 3 cups cooked brown rice
Servings: servings
Units:
Instructions
  1. Cut meat into bite size squares. Brown meat in canola oil about 5 minutes.
  2. Separate cauliflower into florets (about 4 cups).
  3. Add cauliflower, green pepper, soy sauce, and garlic. Stir lightly to coat vegetables with soy sauce.
  4. Cover pan and simmer until vegetables are barely tender, about 10 minutes.
  5. Blend cornstarch, sugar, and beef broth and add to meat mixture with green onions. Cook, stirring constantly, until thoroughly heated and sauce is thickened.
  6. Serve over 1/2 cup brown rice.
Recipe Notes

Filed Under: Recipes Tagged With: Beef, cauliflower, dinner, fall, grain, protein, recipe, recipes, rice, steak, vegetable, vegetables

Apple Tuna Salad Sandwich

July 22, 2015 by Dinner Tonight

Try this delicious Apple Tuna Salad Sandwich for a healthy and crunchy alternative, which includes fresh apples and yogurt. Our Apple Tuna Salad is great idea for a family dinner or an on-the-go meal.


Apple Tuna Salad
Votes: 0
Rating: 0
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  • CourseKid Friendly, Main Dish
Servings
3
Servings
3
Apple Tuna Salad
Votes: 0
Rating: 0
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  • CourseKid Friendly, Main Dish
Servings
3
Servings
3
Ingredients
  • 6 slices 100% whole wheat bread
  • 1 12 oz can tuna in water drained, can use lower sodium
  • 1 small apple chopped
  • 1/4 cup low fat or fat free vanilla yogurt
  • 1 tsp mustard
  • 1 tsp honey
Servings:
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Combine tuna, apple, yogurt, mustard, and honey in a mixing bowl.
  3. Mix and spread evenly on three bread slices.
  4. Top with remaining bread slices and cut in half or as desired
  5. Serve immediately.
Recipe Notes

Filed Under: Recipes Tagged With: 400, apple, apples, dinner, fall, fish, fruit, fruits, lunch, protein, recipe, recipes, sandwich, sandwiches, school, Seafood, tuna

Zucchini Stir Fry

August 25, 2014 by Dinner Tonight

*GOOD* Stir Fry recipes are hard to come by, and we are excited to share this one with you! This recipe is very tasty and packed with flavor! Add a side of rice to complete it or try adding some chicken for added protein!

 

Zucchini Stir Fry
Votes: 3
Rating: 3.67
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  • CourseSide Dishes, Vegetables, Vegetarian
Servings
5
Servings
5
Zucchini Stir Fry
Votes: 3
Rating: 3.67
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  • CourseSide Dishes, Vegetables, Vegetarian
Servings
5
Servings
5
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon garlic clove minced
  • 1 cup onion diced
  • 1 large yellow squash sliced & halved
  • 1 large zucchini sliced & halved
  • 1 cup red bell pepper diced
  • 1/2 teaspoon black pepper
  • 1/4 cup low sodium soy sauce
  • 1/4 cups Low Sodium Vegetable Broth
  • 1 tablespoon brown sugar packed
  • 1 teaspoon ginger ground
  • 1/2 tablespoon flour if needed to thicken sauce
Servings:
Units:
Instructions
  1. Peel onion. Cut into a thick dice.
  2. Slice the yellow squash into ½ inch thick rounds and halved.
  3. Slice the zucchini into ½ inch thick rounds and halved.
  4. Cut the red bell pepper into a thick dice.
  5. Whisk together the soy sauce, vegetable broth, brown sugar and ginger.
  6. Heat the oil and garlic clove in a frying pan or stir-fry pan.
  7. Add the onion, yellow squash, zucchini and red bell pepper and cook over medium heat. Stir until vegetables are just tender.
  8. Add the soy sauce mixture to vegetables. Stir until thickened. Add flour or corn starch if needed.
Recipe Notes

Filed Under: Recipes Tagged With: fall, healthy side dish, side dish, squash, vegetables, Vegetarian, zucchini

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