Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes from Cooking Light

In honor of St. Patrick’s Day, try this comfort food recipe that actually has only 400 calories and  13.1 grams of fat. I worked on a recipe development job a year ago: “Cooking with Beer”, and I was amazed with the beer flavoring. Beer can add such a great flavor to many recipes, especially beef. This recipe is ideal for this time of year while there’s still a chill in the air. Also, the mashed potatoes are delicious with the beef or on their own with a touch of horseradish. Enjoy for a Sunday night dinner or on St. Patrick’s Day.


Also, if you missed my television spot yesterday with my daughter, Leigh, on WBRC Fox 6 News in Birmingham, take a look at the link below:

link: ttp://www.myfoxal.com/dpp/gda_publish/20090315Weekend_Cooking_Healthy_Break

 

Guinness-Braised Steak with Horseradish Mashed Potatoes

Prep: 25 minutes

Cook: 1 hour, 20 minutes

Yield: 6 servings 

Ingredients

STEAK:

1 1/2  pounds  boneless chuck steak, trimmed

1/2  teaspoon  freshly ground black pepper

1/2  teaspoon  salt

2  teaspoons  olive oil

1 1/2  cups  finely chopped onion

1/2  cup  chopped carrot

1/2  cup  fat-free, less-sodium chicken broth, divided

1  teaspoon  dark brown sugar

1  teaspoon  chopped fresh rosemary

1  (8-ounce) package presliced mushrooms

1  garlic clove, minced

2  bay leaves

1  (12-ounce) bottle Guinness Stout

POTATOES:

2  pounds  peeled baking potatoes, quartered

2  tablespoons  butter

1/2  cup  fat-free milk

1/4  cup  finely chopped green onions

1/4  cup  reduced-fat sour cream

2  tablespoons  prepared horseradish

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

Preparation

 To prepare steak:

1. Sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.

To prepare potatoes:

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.

2. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

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Love This Lasagna Soup

March 2, 2009

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If you love lasagna, you will love this soup. All of my favorite ingredients, spinach, sausage and tomatoes and cheese, fill this soup, and it is so quick and easy. Using the mini farfalle noodles works perfect in this recipe as they truly look like mini lasagna noodles. My family was wowed by the soup. Serve with a salad and some fresh crusty bread, and dinner is on the table in no time.

 

Lasagna Soup

Prep: 15 minutes

Cook: 30 minutes

Yield: 8 cups

Ingredients

1 pound mild Italian sausage

1 cup diced onion

1 cup diced carrots

1 (8-ounce) package sliced fresh mushrooms

2 garlic cloves, minced

4 cups low-salt, fat-free chicken broth

1 (141/2-ounce) can diced tomatoes with basil and oregano

1 (15-ounce) can tomato sauce

1/2 teaspoon dried Italian seasoning

1 cup mini farfalle pasta (piccolini) “Barilla” makes it

2 cups fresh spinach

2 cups freshly grated Asiago cheese

1/2 cup freshly grated Parmesan cheese

Fresh basil, (optional)

Preparation

1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.

2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted. 

3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.

Fresh Tomato-Pesto Pizza from Cooking Light

It’s pizza night at my house, so I thought I would share this recipe. With only 240 calories and 9 grams of fat, you can’t go wrong. Feel free to add cooked chicken or shrimp on this pizza. And if you want a shortcut, purchase jarred pesto in the grocery store. I love using Mama Mary’s crust or Boboli, which work great on busy weeknights (which is always at my house with 3 kids, especially during baseball season).

 

Tomato-Basil Pizza

Prep: 15 minutes

cook: 12 minutes

Yield: 8 servings

Ingredients

FOR THE PESTO:

4  cups basil leaves

2  garlic cloves

1/4  cup  fat-free, less-sodium chicken broth

1  tablespoon grated fresh Parmesan cheese

1  tablespoon olive oil

FOR THE PIZZA:

1  (1-pound) pizza crust (such as Boboli or Mama Marys)

3  cups  chopped seeded tomato (about 2 pounds)

3  garlic cloves, thinly sliced

1  cup  (4 ounces) shredded mozzarella cheese

1/4  cup  thinly sliced basil leaves

Preparation

1. Preheat oven to 475°.

2. To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.

3. To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and mozzarella. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.

Spaghetti and Meatballs from Cooking Light

If you think you can’t be healthy eating Spaghetti and Meatballs, you’re wrong. This version uses ground turkey, whole wheat spaghetti and egg whites. I like to bake the meatballs on a rack in the oven first, then put them in the sauce. I made this recipe for some kid’s cooking classes I taught 2 summers ago, and it was an instant hit. They had no idea I had slipped in turkey for the beef, and for many of them, it was the first time they tried whole wheat noodles. They really liked them! This is a super easy recipe and a family favorite at my house, so I hope you will enjoy it in your home too. Also, please comment by clicking on the button below, and tell me what type of recipes you would like to see. Alison

 

Spaghetti with Turkey Meatballs

Prep time: 20 minutes

Cook time: 40 minutes

Yield: 8 to 10 servings

Ingredients

11/2 pounds ground turkey 

1 cup Italian-seasoned breadcrumbs

egg whites

1/4 cup minced onion

1 cup freshly grated Parmesan cheese, divided

1 garlic clove, minced

1/2 teaspoon Italian seasoning

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1 (3-pound) jar marinara pasta sauce 

1 (16-ounce) package whole-wheat spaghetti 

Fresh basil, optional

Preparation

1. Combine turkey, breadcrumbs, egg whites, onion, 1/2 cup Parmesan cheese, garlic, Italian seasoning, salt and pepper in a large bowl. Shape mixture into (1-inch) balls. (I used a tablespoon cookie scoop for the balls.)

2. Place a rack coated with cooking spray in a lightly greased aluminum foil-lined broiler pan. Arrange meatballs on rack. Bake at 400F for 10 minutes or until meatballs are browned.

3. Cook pasta according to package directions; drain.

4. Pour marinara sauce into a Dutch oven. Add meatballs. Cover and simmer over low heat 30 minutes. Serve over pasta and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

If you’re looking for a flavorful one-dish meal in under 30 minutes, look no further. This is a recipe I developed for Laura’s Lean Beef, and it’s really simple and has just the right spice of fresh ginger, peanut butter, garlic, low-sodium soy sauce and green onions. With only 330 calories and 10 grams of fat, you can enjoy this Asian beef dish. Feel free to use whole wheat noodles if you choose or even brown rice instead of the noodles and ground turkey or chopped cooked chicken for the beef.


Spicy Beef Noodles

Prep: 15 minutes

Cook: 15 minutes

Yield: 6 servings

Ingredients

1 pound lean ground round

1/2 cup diced red bell pepper

1/2 cup shredded carrots

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1 cup low-salt, fat-free beef broth

1/4 cup peanut butter

2 tablespoons low-sodium soy sauce

1/2 to 1 teaspoon dried crushed red pepper

8 ounces vermicelli, cooked (I used whole wheat)

1/4 cup sliced green onions

2 tablespoons sesame seeds, toasted

Chopped peanuts (optional)

Directions

1. Cook beef in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned. 

2. Add red pepper and next 7 ingredients and sauté 6 to 8 minutes or until vegetables are tender. Toss beef mixture with hot pasta, green onions, sesame seeds and chopped peanuts, if desired. Serve immediately.

Cooking Tip: Texture is the key when purchasing fresh ginger. It should be absolutely solid — not mushy or soft. The skin should be smooth; wrinkled skin is a sign of old ginger.

Cooking Tip: Raw green onions have, in a small number of instances, been connected to food-borne illness. The only reliable way to eliminate this risk is to cook green onions thoroughly. Saute in a skillet for 2 mintues.

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Okay, I am having a slightly busy week…all because of these Tomato-Basil Sliders. I am in Nashville to be on WTVF News Channel 5 “Talk of the Town” on Friday, and I will be in Birmingham on WBRC Fox 6 TV on Saturday morning preparing this recipe and a few others for Super Bowl Sunday that I will post in the coming days.


Sliders are very popular this year, and this recipe is very special. Using marinara, fresh basil and sun-dried tomatoes create such a flavorful burger that you won’t even need any toppings. And, they’re low-fat, and you can substitute ground turkey or pork if you wish. Adults and kids love them, and I hope you will too! Wish me luck, Alison


Sun-Dried Tomato Sliders

These proportions also work perfectly as a meatloaf in a 71/2- x 4-inch pan.

Prep: 20 minutes

Cook: 10 minutes

Yield: 8 servings

Ingredients

1 pound lean ground beef

3/4 cup panko breadcrumbs (or regular is fine)

1/2 cup chopped fresh basil

1/2 cup marinara sauce

1/2 cup chopped sun-dried tomatoes

2 egg whites

2 garlic cloves, minced

1/4 teaspoon freshly ground pepper

8 (1-ounce) Parker House rolls

Ketchup, lettuce leaves

Preparation

1. Combine first 8 ingredients in a large mixing bowl. Divide dough into 8 equal portions, shaping into a 1/4-inch patty. Lightly coat with cooking spray. Place patties in a grill pan and grill 3 to 5 minutes each side or until done. Serve on cut sides of rolls and top with marinara, ketchup and lettuce, if desired.

Low-fat, low-calorie manicotti? Is that possible? With only 325 calories and 8.5 grams of fat, I can say, yes, that is possible. This combination of lean ground beef, fat-free ricotta, egg white and fresh herbs creates a delicious and easy manicotti recipe. I developed this recipe for Laura’s Lean Beef Company a few years ago, and it has been a family staple for a few years. Feel free to use ground turkey or pork instead of beef if you choose. Also, you can prepare it a day ahead and bake it the next day.

 

Beef and Cheese Manicotti

Prep: 20 minutes

Cook: 35 minutes

Yield: 6 to 8 servings

Ingredients

1 (8-ounce) package manicotti

1/2 pound lean ground beef

1/2 cup finely chopped onion

2 cloves garlic, minced

1 (15-ounce) container fat-free ricotta cheese

1 cup shredded mozzarella cheese, divided

1 egg white

2 tablespoons finely chopped parsley

2 tablespoons chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 1/2 cups marinara sauce

Preparation

1. Cook manicotti according to package directions. Drain and set aside.

2. Heat a large heavy skillet over medium heat. Brown ground beef, onion and garlic 5 minutes or until meat is browned; drain and let cool slightly.

3. Combine ricotta cheese, 1/2 cup mozzarella cheese and next 5 ingredients in a large mixing bowl. Stir in the meat mixture and set aside.

4. Preheat oven to 350°F. Spoon 1/2 cup marinara sauce in a lightly greased 13-x 9-inch baking dish. Fill manicotti shells with the meat mixture and arrange in a single layer in prepared dish. Spoon the remaining sauce over the top and sprinkle with remaining mozzarella cheese. Bake 30 minutes or until sauce bubbles and is heated through. Let stand 5 minutes before serving.