Beef Fact Friday: BOLD Reasons to Eat Lean Beef

Photo Credit: Facts About Beef

The 2015 Dietary Guidelines for Americans recommends lean beef as part of a healthy lifestyle! With that in mind, allow lean beef to help you power through your day while sticking to your New Year resolution for better overall eating and fitness. Here are four bold reasons why lean beef supports your New Year resolutions for today’s #BeefFactFriday.

----The following article is from Facts About Beef----

4 BOLD Reasons Lean Beef Supports Your New Year’s Resolutions

When planning and implementing your New Year’s Resolutions for this year it’s important to stack the deck in your favor, to increase the likelihood of your success. Many have found great success enjoying beef as a top source of lean protein and essential nutrients. Here are 4 BOLD reasons to include lean beef (and its many benefits) in your diet in 2016 and beyond!
Lean beef satisfies a heart healthy diet

Multiple research papers published from Penn State University Clinical Nutrition Research Center on the BOLD (Beef in an Optimal Lean Diet) study have shown that a heart healthy diet, including lean beef daily, leads to simultaneous reductions in a variety of risk factors for heart disease including total cholesterol, LDL cholesterol (often called ‘bad cholesterol’), and blood pressure.
Today’s beef is a satisfying lean protein choice to support your weight loss goals

Protein plays an extremely important role in weight loss, and lean beef is equipped to provide you all the research-proven benefits. Research shows that protein rich food like lean beef may help increase feelings of fullness and control cravings, while also packing the ideal levels of a key compound called leucine, which helps your body build calorie burning muscle.
Lean beef is packed with nutrients you need, not excessive calories that you don’t

Calorie for calorie, it is hard to beat all the nutrients you get from a single serving of lean beef. When you are watching and reducing your calorie intake to aid in your weight loss efforts, it can be hard to get all the nutrients that your body needs to stay nourished and energized. Just a 3oz serving of lean beef contains more than 10% of your daily needs of all these essential nutrients – protein (50%), zinc (39%), vitamin B12 (37%), selenium (24%), phosphorus (20%), niacin (18%), Vitamin B6 (16%), iron (14%), riboflavin (12%). With so many flavorful ways to prepare lean beef, you can keep your diet exciting and fresh

A major downfall of “healthy diets” is the doom and gloom associated with their bland menus. Lean beef brings the variety and flavors that you love with the health punch your body needs. Don’t relinquish your taste buds to bland proteins and steamed vegetables when you can enjoy dishes like beef chili, fajitas, and sweet potato hash.

Tasty Tuesday: Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Get your lean beef, veggies and Mediterranean fix with this

#TastyTuesday recipe for Mediterranean Beef Pitas with Yogurt-Cucumber Sauce. It’s a light, delicious way to follow your New Year resolutions and #LiveAFlavorfulLife. This recipe not only would make a delicious dinnertime meal, but it's lightness would go great for your lunch hour, too! That's a win-win. Get additional information and nutrition facts at Beef It's What's For Dinner. 

Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Makes 6 servings

Ingredients

• 1-1/2 pounds Top Round Steak, cut 1 inch thick
• 1-1/2 cups nonfat plain Greek or regular yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 medium cucumber
• Salt and pepper
• 6 white or whole wheat pita breads
• 3/4 cup plain or seasoned hummus
• 10 cherry tomatoes, quartered or 1 cup grape tomatoes, halved
• 1/3 cup halved Kalamata olives
• 3 tablespoons crumbled feta cheese

Instructions

1. Combine yogurt, lemon juice and garlic in medium bowl. Place beef steak and 3/4 cup yogurt mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Meanwhile, cut cucumber in half lengthwise; cut one half crosswise into 1/4-inch slices and reserve. Chop remaining cucumber half into 1/4-inch pieces. Add chopped cucumber to remaining yogurt mixture; season with salt, as desired. Cover and refrigerate.
3. Remove steaks from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Carve steak into thin slices. Season with salt and pepper, as desired.
4. Spread pitas with hummus. Evenly top with sliced cucumbers, tomatoes and steak slices. Sprinkle with olives and feta cheese. Serve with reserved yogurt mixture.

Beef Fact Friday: 30-Day Protein Challenge

Lean beef is part of a healthy lifestyle, and today’s #BeefFactFriday offers a great way for you to power up on protein and incorporate lean beef into your meal plans. The 30-Day Protein Challenge offers daily motivation to follow the fun, step-by-step plan to help you get the maximum amount of protein in your diet. Join the challenge today and learn about how adding protein to your meals can help you lose and/or maintain a healthy weight, support a healthy metabolism and age more vibrantly by consuming the high-quality protein that lean beef offers! 

Click Here to Learn More About the 30-Day Protein Challenge

Tasty Tuesday: Smoky Round Roast with Garlic Kale

‘Tis the season for roasting #BEEF and this #TastyTuesday recipe is the perfect way to celebrate! Smoky round raost and garlic kale sounds like a nutritious and delicious meal for any family, any time

of the year...especially this time! Bring your family together around the table to celebrate this holiday season with your favorite protein, beef! Merry Christmas and Eat Beef! 

Smoky Round Roast and Garlic Kale

Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 12 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 3 tablespoons olive oil, divided
• 1 tablespoon smoked paprika
• 2 teaspoons sugar
• 2 teaspoons chili powder
• 1-1/2 pounds kale, cut lengthwise in half, then crosswise into 1-inch pieces (about 24 cups)
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper
• 1/4 cup water
• 1/4 teaspoon salt
• Additional salt

Instructions

1. Preheat the oven to 325°F. Combine 1 tablespoon oil, paprika, sugar and chili powder in a small bowl. Press mixture evenly onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.
3. Meanwhile, heat remaining 2 tablespoons oil in large skillet over medium heat until hot. Add garlic and red pepper; cook 30 to 45 seconds or until garlic is fragrant, stirring frequently. Add kale in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
4. Remove roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
5. Carve roast into thin slices; season with salt and pepper as desired. Serve with kale.

Tasty Tuesday: Tenderloin and Garlic-Roasted Vegetables

While the weather has been what's roasting here lately in the great state of Alabama, December weather is finally poking its head out just in time for the Christmas season. Speaking of roasting, this week’s #TastyTuesday not only roasts tenderloin but the vegetables to go with it, too! Warm up in this cooler (finally!) weather and serve this for your family's Christmas meal. Get the additional information and nutritional facts at Beef, It's What's For Dinner. 

Tenderloin and Garlic-Roasted Vegetables

Total Recipe Time: 1-1/2 to 2 hours
Makes 15 to 20

Ingredients

• 1 beef Tenderloin Roast (4 to 5 pounds)
• 1 large head garlic
• 2 tablespoons plus 1 teaspoon olive oil
• 2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
• 4 small onions, halved
• 6 small plum tomatoes, halved
• 2 medium zucchini, sliced
• 2 teaspoons dried Italian seasoning, divided
• 1 teaspoon cracked black pepper, divided
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• Salt

Instructions

1. Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
2. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.

Tasty Tuesday: Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Just like we promised, this month is all about holiday roasting! Here’s a great #TastyTuesday recipe for Walnut-Crusted Roast with Blue Cheese Mashed Potatoes. Try this recipe to make your Christmas merry and New Year bright! Not to mention, it's a sure way to impress your family who have come home for the holidays! 

Share your favorite roast recipe with us on our Facebook page for a chance to win a holiday roasting package sure to prepare the perfect Christmas roast!

Get more information and nutritional content for this recipe at 

Beef, It's What's For Dinner. 

Walnut-Crusted Roast & Blue Cheese Mashed Potatoes

------------------------------------------------------------------------
Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 10 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 4 cups prepared mashed potatoes, warmed
• 1/2 cup crumbled blue cheese

Walnut Crust:

• 1/2 cup finely chopped walnuts
• 3 tablespoons finely chopped green onion
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

------Enjoy!------

Tasty Tuesday: Top Sirloin Petite Roast & Parmesan Roasted Tomatoes

It’s officially the holidays, and that means ONE thing- roast season! Grab those roasting pans, slow cookers and meat thermometers for a month full of roast recipes perfect for the holidays! Check out today’s #TastyTuesday recipe for Top Sirloin Petite Roast with Parmesan Roasted Tomatoes. 

Get this recipe and many more at Beef It's What's For Dinner.

TOP SIRLOIN PETITE ROAST WITH PARMESAN ROASTED TOMATOES

Total Recipe Time: 1.5-2 hours

Makes 6-8 servings

Ingredients

• 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
• 1 cup lightly packed fresh parsley leaves
• 2 cloves garlic
• 1 teaspoon pepper
• 2 tablespoons olive oil, divided
• 8 plum (roma) , cut in half lengthwise, seeded
• 2 tablespoons shredded Parmesan cheese

Instructions

1. Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
2. Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.   
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.

Movie Monday: Beef Girl in Action

We show you pictures of the Beef Girl working her magic in front of the camera all the time, but how about a video? This week’s #MovieMonday features ACA’s very own Erin Beasley as she works her magic with chili on the Bon Appetit cooking segment from Time of Your Life! Some beefy chili is just the ticket to warm up these chilly days! Check it out:

Tasty Tuesday: Italian Beef and Bean Stew

Cold temps are moving in slowly but surely! That means two things- the holiday season is approaching and cold weather recipes are appearing on family dinner tables across the nation. For a recipe sure to warm your heart and provide you with all the benefits of beef, check out this #TastyTuesday recipe for Italian Beef and Bean Stew. It's simply made in the crockpot and will warm up any chilly evening! 

Get the full recipe and nutrional information at 

Beef It's What's For Dinner. 

Italian Beef and Bean Stew

Total Recipe Time: HIGH 5-6 hours, LOW 6-7 hours

Makes 6 servings

Ingredients

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package dried bean soup mix with seasoning packet
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 1 cup water
• 1/2 cup sun-dried tomato pesto sauce or spread

Instructions

1. Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
2. Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 6 to 7 hours or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)
3. Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.

Tasty Tuesday: Southwestern Crescent Pie

            Add some flavor to this dreary week! 

Add some southwestern flare to your Tuesday night dinner with this #TastyTuesday recipe for Southwestern Crescent Pie! 

It’s quick. It’s easy. It’s delicious.

See for yourself by visiting 

Beef It's What's For Dinner.

Southwestern Crescent Pie

Total Recipe Time: 35 minutes

Makes 4 servings

Ingredients

• 1 pound Ground Beef (80% to 85% lean)
• 1 can (15 to 16 ounces) chili beans in chili sauce
• 1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained
• 1/2 cup frozen or drained canned Mexican-style corn
• 1 package (8 ounces) refrigerated crescent dinner rolls
• 1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers

Instructions

1. Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
3. Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F oven 10 minutes. Remove from oven.
4. Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

Tasty Tuesday: Slow Cooker Pot Roast Soup

While cooler temperatures haven't hit Alabama too hard so far this fall, they're coming! Hunker down for cooler temps with this #TastyTuesday recipe for Slow Cooker Pot Roast Soup. Combine two classic fall season meals, pot roast and beef stew, for a dinner your family can be thankful for together! It’s as easy to make as it is delicious, and remember- Beef, It’s What’s For Dinner. Get recipes tips and ideas here.

Slow Cooker Pot Roast Soup

HIGH 5-6 Hours, LOW 8-9 Hours
Makes 6 Servings

Ingredients

• 1 beef Shoulder Roast Boneless (2-1/2 pounds)
• 2 cups chopped onions
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 1 cup frozen hash brown potatoes (cubes)
• 1 cup beef broth
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups broccoli slaw
• 1/2 cup frozen peas

Instructions

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Tasty Tuesday: Tiny Taco Beef Tarts

Turn your tailgate into a fiesta with this #TastyTuesday recipe! These Tiny Taco Beef Tarts are as easy to make as they are delicious. They’re sure to liven up any tailgate! Beef Up Your Tailgate this October Beef Month and enjoy beef!

For recipe tips and nutritional information visit Beef It's What's For Dinner. 

Tiny Taco Beef Tarts

Total Recipe Time: 30-35 minutes

Makes: 30 tarts

Ingredients:

• 12 ounces Ground Beef 
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1/2 cup prepared mild or medium taco sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages frozen mini phyllo shells (30 shells total)
• 1/2 cup shredded reduced fat Mexican cheese blend

Toppings (Optional):

• Shredded lettuce
• sliced grape or cherry tomatoes
• guacamole
• lowfat sour cream
• sliced ripe olives

Instructions:

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Tasty Tuesday: Cowboy Beef Stew

In celebration of the first day of the Fall season tomorrow, we've decided to help you start building up your cold weather recipe repertoire! This [kind of] cooler weather that's come through the state in the past couple of weeks has us itching for chili, soup and, you guessed it, beef stew! We just couldn't wait to pass on this recipe to you, so here's your #TastyTuesday recipe for Cowboy Beef Stew from Beef, It's What's For Dinner.  

Cowboy Beef Stew

Recipe Time: 2.5-3 hours

Makes 6 servings

Ingredients 

• 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
• 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
• 2 tablespoons vegetable oil
• 1 can (14 to 14-1/2 ounces) beef broth
• 3 cups frozen diced or hash-brown potatoes (optional)
• Salt and pepper

Instructions

1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
2. Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
3. Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.
4. Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.

Tasty Tuesday: BBQ "Nachos"

Dinnertime should be fun- at least we think so! What's so unique

Picture from
BeefItsWhatsForDinner.com

about beef is that it's such a versatile centerpiece! It can be served at a black tie affair in the form of a filet mignon or bone-in ribeye or at the ballgame as a hotdog or burger. No matter how fancy or casual, beef is always delicious and nutritious.

This week's #TastyTuesday recipe falls more in line with the casual style of beef as it comes covered in baked beans, barbecue sauce, mozzarella cheese, green onions and sour cream! That's right- on our menu this week is BBQ "Nachos!" Serving beef up this way is sure to make a fun meal your family can't get enough of! Cook it for dinner or your tailgate, and no matter what, you're sure to get the win!

For recipe tips and nutrition information, visit Beef, It's What's for Dinner. 

BBQ "Nachos"

Time: 35-40 minutes

Makes 10-12 servings

INGREDIENTS

• 1 pound cooked beef pot roast or brisket
• 1 package (20 to 24 ounces) frozen waffle fries
• 1 can (16 ounces) baked beans, drained
• 1/2 cup barbecue sauce
• 1 cup reduced-fat shredded mozzarella cheese
• 1/2 cup reduced-fat sour cream (optional)
• 1 green onion, chopped

INSTRUCTIONS

1. Prepare waffle fries according to package directions. Shred beef pot roast with two forks.
2. Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally. 
3. Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.
4. Top mixture with sour cream, if desired. Sprinkle with green onions.

Tasty Tuesday: Hearty Shepherd Pot Roast Pie

It's hard to find someone who would not agree that shepherd's pie is simply good for the soul. It's filling qualities and nostalgic taste are a perfect combination to create a full and happy family! 

At the very heart of this meal...besides the mashed potatoes, of course...is the ever-tasty, always-nutritious beef! This means you can serve your family a meal they're sure to love that's packed with vitamins and nutrients to help support growth in the kiddos and will keep you focused and energized! 

Not to mention, this recipe is so easy that you're sure to save it in your recipe repertoire! Hey, and if you have leftover Labor Day brisket, substitute that for the pot roast and crown yourself Queen or King of the Kitchen!

Here's today's #TastyTuesday recipe:

Hearty Shepherd's Pot Roast Pie

Total Recipe Time: 50-55 minutes

Servings: 4

Ingredients

• 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 teaspoon dried thyme leaves, crushed
• 1-1/2 cups shredded Italian cheese blend
• 2 cups frozen mixed vegetables

Instructions

1. Heat oven to 450°F. Heat mashed potatoes according to package directions.
2. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.
3. Spray 8 x 8-inch glass baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, in 450°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.

Tasty Tuesday: Fabulous Flatbreads

Who doesn't love flatbreads? A scrumptious piece of fluffy bread piled high with meat, cheese, veggies, sauces, seasonings...YUM! To us, there's only one way to take a flatbread to the next level, and that's by adding beef, of course! 

This recipe for Grilled Steak and Mozzarella Flatbread will have you running back for seconds. Serve this protein-packed and flavor-filled meal to your family tonight to #LiveAFlavorfulLife and #EatMoreBeef. We promise it's as nutritious as it is delicious! 

As always- Beef, It's What's For Dinner. 

Visit www.BeefItsWhatsForDinner.com for the recipe.

Ingredients:

• 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
• 1-1/2 teaspoons lemon pepper
• 2 cups packed fresh baby spinach
• 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
• 2 tablespoons chopped fresh basil
• 1-1/2 teaspoons balsamic vinegar
• 4 naan breads (Indian flatbread) or pita breads

Directions:

1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

Tasty Tuesday: Italian Mini Meatloaves

Meatloaf is always one of those meals that the kids go "ewwww" to, but now you have a chance to change their minds! The website www.BeefItsWhatsForDinner.com is packed full of creative, out-of-the-box recipes that can make dinnertime fun! Not only does it come with great recipes, but you can get nutrition information, step-by-step instructions and cooking tips there too!

For example- like we said before- kids aren't historically the biggest fans of meatloaf, but they can be with this week's #TastyTuesday recipe! Make that meatloaf mini and kids will go from turning their noses up to begging for more! 

These five-way mini meatloaves are so fun! They come with the base recipe for the meatloaf and four different cultural spins that you can add to give that loaf a little love- including Italian, Greek, Spanish and Asian. If you're more of a cheese and ketchup meatloaf fan, that's fine, but we thought the "Italian" recipe incorporated some typical pantry (or fridge!) items that could add some zest to your family's dinner. 

Check out this fun recipe that kids are sure to love!

Having trouble seeing this graphic? Click here for the recipe.

Nutrition information per serving, Italian version:

• 229 calories
• 10 g fat (4 g saturated fat; 4 g monounsaturated fat)
• 108 mg cholesterol
• 381 mg sodium
• 7 g carbohydrate
• 0.7 g fiber
• 27 g protein
• 7.0 mg niacin
• 0.4 mg vitamin B6
• 2.4 mcg vitamin B12
• 3.4 mg iron
• 21.8 mcg selenium
• 6.2 mg zinc
• 108.0 mg choline

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Tasty Tuesday: Beef, Bean and Corn Quesadillas

Turn your #TastyTuesday into #TacoTuesday with this beefy quesadilla recipe! The best thing about quesadillas is they are easy to make and fun to eat! Kids love them! 

So have a summertime fiesta tonight with your family and serve #BEEF. For more information on the nutrition facts of this meal or to get some great beef cooking tips visit www.BeefItsWhatsForDinner.com.

And remember- Beef, It's What's Dinner.

Tasty Tuesday: Cheese Steak Pizza

Summertime means the kids are home and what do kids love more than pizza?! Serve this #TastyTusday recipe for Cheese Steak Pizza at their next summertime sleepover to have a house full of happy kids! 

For nutritional information and cooking tips visit Beef, It's What's For Dinner. 

Tasty Tuesday: Independence Day Burgers

The Fourth of July is all about celebrating America and the freedom we found from an oppressive government in 1776. 

It's no secret that a favorite American pastime is eating, and that along with its summertime calendar date is what makes Independence Day weekend one of the biggest grilling weekends of the year! 

This Fourth of July holiday, we at the ACA encourage all to celebrate America with an all-American meal! Grilling up some beef is the perfect way to do just that. We recommend combining two Independence Day classics for your celebration meal- barbecue and burgers! This Zesty BBQ Cheeseburger recipe will have you and your family fired up for fireworks and America, so gather 'round the picnic table with your family and serve up some beef. All you'll need is some fresh sides, a tall glass of sweet tea and a big appetite. 

Keep in mind that ground beef needs to either be frozen or stored at a temperature below 40 degrees Fahrenheit until its time to prepare it in order to meet food safety standards. It's also important during grilling to ensure that the meat is cooked thoroughly. Ground beef is safe to eat when a meat thermometer reads 160 degrees Fahrenheit at the center of the burger.

Enjoy and Happy Fourth of July!

For nutrition information and grilling tips visit BeefItsWhatsForDinner.com.