Philly Cheesesteak Sloppy Joes

This recipe is from Rachael Ray - so that gives me the right to say "YUM-O".

1 Tablespoon Olive Oil
1 lb ground sirloin
1 white onion; diced
1/4 cup steak sauce
1 cup beef stock
Salt and Pepper
Dinner Rolls
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 cup provolone; shredded

In a large skillet, over medium high heat, add oil and brown the sirloin for about 5-6 minutes. Add the onion and cook another 3-4 minutes. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for another 2-3 minutes.

Split open your rolls and toast under a broiler.

Melt the butter in a medium size skillet over medium high heat. Stir in the flour and cook for a minute. Whisk in the milk, bring to a bubble and let thicken about 2 minutes. Turn off the cheese and stir in the cheese till melted.

To serve, scoop the meat onto the rolls and top with cheese sauce.

Beef and Mushroom Tacos with Avocado Salad

This recipe had me at 'Avocado Salad'. I love all things avocado and Mexican! It was so good. Chad said it tasted like a taco crossed with a Philly cheese steak. What a great way to describe it. YUM! 

I found this recipe in Everyday with Rachael Ray. 

3 tablespoons olive oil
1 lb. ground beef
1 onion; chopped
2 jalapeno chiles; stemmed, seeded and finely chopped
Salt and pepper
2 avocados; cubed
1/4 cup fresh lime juice (1 1/2 limes)
8 ounces sliced white mushrooms
3 cloves garlic' thinly sliced
Flour tortillas

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, half the onion and jalapenos; season with salt and pepper. Cook until the beef is browned and onions are softened. Transfer to a bowl; reserve the skillet.

Meanwhile, in a large bowl, combine the remaining onion, avocados and lime juice; season with salt and pepper.

In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and garlic; season with salt and pepper and cook until golden. Stir in the beef mixture and warm through.
Prepare the tortillas to your liking and stuff with beef mixture topped with avocado salad.

A Thinner Mexican Dinner

My sweet husband lost a bet we made during the Superbowl. As my reward, he cooked me anything I wanted. My choice, The Abs Diet Book's take on Taco Salad. I love anything Mexican and have been wanting to try this one for awhile. We loved this recipe! So good and very easy (maybe I should have made him work harder?) I think he needs to be in the kitchen more often!

For the meat: 
1 lb lean ground beef (90% lean or higher)
2 cloves garlic; minced
1 can (15.5 ounces) black beans; drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne
1/3 cup water

For the dressing: 
4 medium tomatoes; diced
2 tablespoons extra- virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

For the salad: 
2 romaine lettuce hearts; chopped
1/2 cup shredded reduced fat cheddar cheese
2 ounces baked corn tortilla chips; crushed

Heat a large skillet over medium high heat. Add the beef and cook, breaking up the meat until no longer pink. Add the garlic and beans, cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.

Mix the dressing ingredients in a bowl.

Divide the lettuce among bowls, top with beef mixture and sprinkle with cheese. Spoon the dressing over the salad and top with crushed chips.

Feta- Orzo Stuffed Tomatoes w/ Beef Kabobs

There is nothing I love more than tomatoes in the Summer! When I found this recipe for stuffed tomatoes, I had to try it. We both LOVED it. Very easy and flavorful. I will be making this one again and again.

1 cup cooked orzo, cooled
2/3 cup finely chopped bell peppers (I used red)
1/2 cup reduced- fat feta cheese crumbles
1/4 cup chopped fresh parsley
1 can garbanzo beans; drained and rinsed (I added these to the recipe)
1/4 tsp finely grated lemon peel
1 1/2 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
4 large tomatoes
Salt and pepper

Combine all ingredients  except tomatoes.
Cut the top off each tomato and scoop out the seeds and inner membranes. Stuff tomatoes with the orzo mixture and serve.

Makes 4 servings. Per servings: 179 calories, 8 g fat, 7 g protein, 18 g carbs.
Recipe adapted from Women's Health Magazine/ July 2010 edition.

(For the Kabobs)
Your choice of meat - cut in bite size pieces
2 red bell peppers - cut in similar size
1 sweet onion - cut in similar size
1/2 cup olive oil
2 smashed garlic cloves
1/4 cup finely chopped parsley
1 1/2 tsp crushed red pepper flakes
Salt and pepper

Combine oil, garlic, parsley, crushed red pepper and a pinch of salt in a large bowl. Add meat. Cover and refrigerate for at least an hour.
Preheat grill or grill pan. Skewer meat, red pepper and onions. Cook until vegetables turn tender and meat is cooked to your liking.

Recipe adapted from me.

Beef and Vegetable Noodles

1 lb whole wheat pasta, cooked according to package
Sirloin steak; sliced in strips
1 10 oz bag frozen snap peas
1 pint mushroom slices
2 cloves garlic; minced
1/2 yellow onion; diced
1 small bunch scallions, diced
3 tbs rice vinegar
2 tbs low sodium soy sauce
1 tsp hot sauce
2 tbs honey
1 tbs crushed red pepper flakes
2 tsp dried, ground ginger
Vegetable Oil
Salt and Pepper

In a Wok or large pan, heat oil over medium-high heat. Add minced garlic and yellow onion. Cook for 3 minutes, then add ground ginger and stir. Add sirloin and cook for 3-4 minutes. Next, add scallions, mushrooms and snap peas. Continue to cook for an additional 3-4 minutes.
In a bowl, combine vinegar, soy sauce, hot sauce, honey and crushed red pepper flakes. Stir till well combined. Season with salt and pepper to taste.
Add sauce to pan and toss with cooked pasta.

Chad's rating: 9/10 - would like less spicy and more meat.
Amy's rating: 9/10

I combined about 4 different recipes to make this dish. Also adding the honey and red pepper flakes on my own. The measurements on the sauce may be off slightly. I kept tasting and adding more here and there.

Beef and Potato Pocket

Beef and Potato Pocket

1 lb ground beef (or turkey)

4-5 small red skinned potatoes, diced

2 carrots, peeled and diced

1 small white onion, diced

1 clove garlic, crushed

1 can Pillsbury Recipe Creations dough

Salt and Pepper

Olive Oil

Crushed Red Pepper flakes

Heat oil in a pan over medium high heat. Add onions and garlic. Cook for a few minutes. Add potatoes and carrots. Cook until softened. Season with salt, pepper and crushed red pepper flakes. Brown beef in another pan; drain and add to potato mixture.

Preheat oven to 350. Spray Pam on cookie sheet. Roll out dough and cut into large squares (1 can should give you 3 squares.) Pile meat and potato mixture in center of each square. Stretch dough over top of mixture and pinch all sides to seal. Bake for 13-15 minutes until dough is baked and lightly browned.

Chad's rating: 8/10 - would be good with a mushroom sauce on top.

Amy's rating: 8/10