Tasty Tuesday: Grilled Steak and Vegetable Salad

Do you have leftovers from Valentine’s Day that you don’t know what to do with? If so, this #TastyTuesday recipe is just what you need. Say “so long” to leftovers and “hello” to a healthy, family meal. Easy, delicious, beef, it's what's for dinner. 

Grilled Steak and Vegetable Salad

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients

• 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8oz each)
• 1 medium sweet potato, cut into 1/2-inch thick slices
• 3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
• 1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
• 2 cloves garlic, minced
• 1/4 teaspoon pepper

Instructions

1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper. 
2. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

Tasty Tuesday: Ribeye Steaks with Sauteed Grape Tomatoes and Brie

We’ve got a love affair with #BEEF this month! As you begin to plan the perfect date for your Valentine, keep in mind that nothing says “I love you,” like a juicy steak! Impress your special someone with a home-cooked dinner for two with this #TastyTuesday recipe. Find it and more like it at www.beefitswhatsfordinner.com

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Total Recipe Time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.

Tasty Tuesday- Greek Bowl

Greek food has taken the United States by storm. In the past five years, it's popularity has increased exponentially, and that's because a Greek diet goes hand-in-hand with a a healthy diet. Conveniently for those of you who enjoy beef in your lifestyle, one of the prime ingredients in Greek food is red meat. 

Bowls With Balance- Greek

Today's #Tasty Tuesday features both Greek food and our favorite protein, beef. Nestled in a balanced, Greek-inspired bowl is a great lean cut of beef, Strip Steak. Get this recipe and more like it at Beef, It's What's For Dinner. 

Bowls With Balance- Greek

Total Recipe Time: 25 minutes

Makes 4 servings

Ingredients

• 2 beef Strip Steak Boneless, 1 inch thick (about 8 ounces each)
• 2 medium zucchini, cut lengthwise in half
• 2 medium red bell pepper, cut into quarters
• 1/2 cup non fat Greek yogurt
• 1/4 cup diced cucumber
• 1/4 cup lemon juice, divided
• 1/4 teaspoon salt
• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• 1/2 cup reduced fat feta cheese
• 1/3 cup sliced olives

Instructions

1. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
2. Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.
3. While steaks and vegetables are cooking, combine Greek yogurt, cucumber, 1 tablespoon lemon juice, and salt to make Tzatziki sauce. Dress quinoa with the remaining lemon juice and parsley. Divide quinoa equally among four bowls.
4. Slice steaks into thin slices. Chop zucchini and peppers into bite-sized pieces. Divide steak and vegetables evenly over the quinoa in each of the bowls. Garnish with olives and feta and finish with a dollop of Tzatziki. Season with salt and pepper as desired.

Tasty Tuesday: Lean Beef Fajitas

We think this #TastyTuesday should be a #TacoTuesday kind of

meal! It’s easy to serve healthy, flavorful fajitas when lean beef is the centerpiece! Flank steak is perfect for fajitas because it’s a great cut to marinate before grilling, and it is best served sliced thinly. Flank steak is also one of the 38 lean cuts of beef available at the meat case! Grab this recipe for Fajitas with Pico De Gallo and #LiveAFlavorfulLife.

Find out more about this recipe at Beef, It's What's for Dinner. 

Quick Beef Fajitas with Pico De Gallo

25 minutes

4 servings

Ingredients

• 1 beef Flank Steak (about 1-1/2 pounds)
• 8 medium flour tortillas, warmed

Marinade:

• 2 tablespoons fresh lime juice
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced

Pico de Gallo:

• 1/2 cup chopped seeded tomato
• 1/2 cup diced zucchini
• 1/4 chopped fresh cilantro
• 1/4 cup prepared picante sauce or salsa
• 1 tablespoon fresh lime juice

Instructions

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine Pico de Gallo ingredients in medium bowl.
3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

Tasty Tuesday: Layered Beef Salad On-The-Go

The New Year is a time for resolutions. Those resolutions often revolve around improving your health and fitness, kicking bad habits or mending/strengthening relationships. Well our challenge to you is to embrace all three of those categories with one grocery item- lean beef! It can help improve your health, power your fitness, kick unhealthy eating habits with great taste and bring families around the dinner table. That sounds like a recipe for a flavorful life, and that's what lean beef can offer you this New Year! 

Don't leave those resolutions behind when you head back to school or work! Take them with you with this week's #TastyTuesday recipe for Layered Beef Salad On-The-Go! It's healthy, delicious and mobile! New Year. New You. Lean Beef.

Get all the information from Beef It's What's For Dinner.

Layered Beef Salad On-The-Go

Total Recipe Time: 15 to 20 minutes
Makes 1 serving

Ingredients

• 3 ounces cooked lean beef (such as Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
• 3 cups mixed salad greens or chopped romaine lettuce
• 1/2 cup assorted vegetables (such as shredded carrots, sliced cucumber, grape tomatoes, sliced radish, sugar snap peas)
• 1/4 cup cooked small pasta, rinsed drained chickpeas or Great Northern beans

Dressing:

• 1/4 cup Greek or plain nonfat yogurt
• 1 teaspoon honey
• 1/8 to 1/4 teaspoon chipotle pepper sauce
• 1/8 teaspoon ground cumin
• 2 teaspoons orange juice
• 1/8 teaspoon salt

Instructions

1. Combine dressing ingredients in bottom of medium container or small bowl with lid.
2. Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
3. Before serving, shake covered container to coat salad well.

Tasty Tuesday: The Perfect New Year Appetizer

Let's bring in 2016 with beef! 

Are you planning a fun party to bring in the New Year? Make #BEEF the highlight of the night with this #TastyTuesday recipe! It's versatile, delicious and nutritious. Be careful, it may even become the life of the party!

Check out this recipe from Beef It's What's For Dinner

Picadillo-Stuffed Jalapeno Peppers    

Total Recipe Time: about 1-1/2 hours
Makes 24 appetizers

Ingredients

• 8 ounces Ground Beef
• 1/2 cup finely chopped white onion
• 1/2 teaspoon salt
• 1/2 cup drained canned diced tomatoes
• 1/3 cup finely chopped carrots
• 1/3 cup raisins
• 1/4 cup coarsely chopped toasted blanched almonds
• 1 cup shredded Chihuahua cheese
• 24 large jalapeño peppers (1 to 1-1/2 ounces each)
• Dairy sour cream (optional)
• Lime wedges (optional)

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
2. Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
3. Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
4. Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.

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: Beefy Turkey Day Side Dish

Beef up your Thanksgiving dinner with this elegant #TastyTuesday side dish recipe! It will have you craving beef...even on Turkey Day! Turkey may get to be the centerpiece on this holiday, but add some zing to that plate with beef! Get this recipe and many more like it at www.BeefItsWhatsForDinner.com. 

Beef and Blue Cheese Stuffed Mushrooms

Time: 40-50 minutes

Makes 36-40 mushrooms

Ingredients

• 1/2 pound Ground Beef
• 1/4 teaspoon salt
• 36 to 40 small button or cremini mushrooms
• 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)

Instructions

1. Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
3. Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.

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: 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.

Beef Fact Friday: Got Ground Beef?

It's no secret that planning meals is sometimes a no-fun, not-simple task! It's hard to please everybody in your family with every meal, but you can't go wrong with a meal made from a pound of Ground Beef. It's easy, versatile, tastes great and is packed with nutrients that will keep your family strong and healthy!

This week’s #BeefFactFriday is lighter on the fact and heavier on the beef! It provides 25 easy and delicious meals you can make with one pound of Ground Beef! Stews, popovers, skillet meals and more…you’re sure to have your family running back for seconds, and by serving #BEEF, you can also be sure that you’re serving a nutritious meal! Get some ideas with the awesome Buzzfeed article below and #LiveAFlavorfulLife!

      

Photos Courtesy of Buzzfeed

Tasty Tuesday: Back-To-School Cheeseburger Mac

Reading and writing and arithmetic....

Photo: Beef, It's What's For Dinner

Oh yes! It's that time again...time for the kids to hit the hallways and homework! Now that their schedules are picking up with sports, clubs and other extracurricular activities, that means yours is too! Don't get so bogged down in planning and cooking dinner that you can't enjoy helping your kiddos get ahead in the classroom. Instead, serve up beef in a way that they're sure to love and is easy on you!

This kid-friendly meal is packed with nutrition disguised in a flavor they'll love! What kid doesn't love macaroni and cheese? And by adding beef, your adding protein, B-vitamins, iron, choline, selenium, zinc, phosphorous, niacin and riboflavin (to name a few!) to their diets to help them have healthy minds and bodies! 

So if you're into have healthy kids who do well in the classroom as well as having time to take care of yourself, serve up this great recipe for cheeseburger mac! It's #Tasty. It's packed with #Nutrients. It's #Beef.

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

INGREDIENTS

1 pound Ground Beef
1-1/2 cups water
1 package (7-1/4 ounces) macaroni and cheese dinner
4 tablespoons butter
1/2 cup milk
8 to 10 dill pickle slices (optional)

INSTRUCTIONS 

1. 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 water and macaroni; bring to a boil. Reduce heat; cover and simmer 7 to 8 minutes or until macaroni is tender.

3.Stir in contents of cheese sauce packet, butter and milk. Cook 1 to 2 minutes or until heated through, stirring occasionally.

4. Serve beef mixture topped with pickle slices, if desired.

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.