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| Courtesy of Cooking Light |
1/2 cup unsalted chicken stock, divided
1/2 tablespoon cornstarch
1 tablespoon olive oil
1/2 pound 90% lean ground sirloin
1/2 tablespoon reduced-sodium Worcestershire sauce
1/2 teaspoon black pepper, divided
3/8 teaspoon kosher salt, divided
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 sliced green onions, white and green parts divided
1/4 cup shallots
1 1/2 cups chopped tomato, divided
1/2 tbsp Mimi's Roasted Tomato Marinara Sauce
1/2 tablespoon chopped fresh chives
Instructions
Combine 2 tablespoons stock and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/4 teaspoon pepper, 1/4 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan. Add shallots to pan; cook 2 minutes. Add 1 cup tomato and marinara sauce; cook 3 minutes. Stir in cornstarch mixture, remaining stock, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt. Cook 3 minutes or until thickened. Stir in beef mixture, green parts of green onions, and remaining 1/2 cup tomato. Sprinkle with chives.
Makes 2 servings (serving size: about 1 cup)
317 calories
Feta Polenta
2 Cups Beef Stock
1/2 Cup Polenta
1 Tablespoon Butter
2 Teaspoons Fresh Herbs
1/2 cup crumbled Feta Cheese
Add butter and herbs to water and bring to boil. Slowly stir in polenta. Continue to stir until polenta is cooks through - About 10 minutes so be patient. Let sit for 5 minutes to cool, put on plates and add beef mixture over the top. Sprinkle all with feta if desired.
Mixed Greens Salad with Vinaigrette
Ingredients
1 tbsp French Vinaigrette (w/white vinegar)
2 cups mixed salad greens
1 1/2 tablespoons sliced almonds, toasted
Instructions
Toss greens with Vinaigrette and serve
Makes 2 servings (serving size: about 1 cup)
97 calories
1/2 tablespoon chopped fresh chives
Instructions
Combine 2 tablespoons stock and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/4 teaspoon pepper, 1/4 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan. Add shallots to pan; cook 2 minutes. Add 1 cup tomato and marinara sauce; cook 3 minutes. Stir in cornstarch mixture, remaining stock, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt. Cook 3 minutes or until thickened. Stir in beef mixture, green parts of green onions, and remaining 1/2 cup tomato. Sprinkle with chives.
Makes 2 servings (serving size: about 1 cup)
317 calories
Feta Polenta
2 Cups Beef Stock
1/2 Cup Polenta
1 Tablespoon Butter
2 Teaspoons Fresh Herbs
1/2 cup crumbled Feta Cheese
Add butter and herbs to water and bring to boil. Slowly stir in polenta. Continue to stir until polenta is cooks through - About 10 minutes so be patient. Let sit for 5 minutes to cool, put on plates and add beef mixture over the top. Sprinkle all with feta if desired.
Mixed Greens Salad with Vinaigrette
Ingredients
1 tbsp French Vinaigrette (w/white vinegar)
2 cups mixed salad greens
1 1/2 tablespoons sliced almonds, toasted
Instructions
Toss greens with Vinaigrette and serve
Makes 2 servings (serving size: about 1 cup)
97 calories
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