Crockpot Beef & Broccoli

*Serves 6

Per Serving: Calories 263, Protein 37g, Total Fat 5.5g, Carbs 14.5g, Fiber 2g

Ingredients: 

• 1 pounds sirloin tip steak, fat trimmed and sliced

• 2 cloves garlic, minced

• 1.5 small yellow onion, diced

• 1.5 tablespoons corn starch

• 1 tablespoons brown sugar

• 1/2 inch fresh ginger root, peeled and grated

• 1/4 cup beef broth

• 1/4 cup soy sauce

• 1/4 teaspoon pepper

• 1/2 pound fresh broccoli florets*

Instructions: 

• Add steak and broccoli to crockpot.

• In a bowl, combine remaining ingredients and pour into crockpot. Cook on low for 6 hours.

Slow-Cooker Pulled Beef Sandwiches

*Serves 6

Per Serving: Calories 173, Protein 16g, Total Fat 11g, Carbs 16g, Fiber 12g

Ingredients: 

• 1/2 large onion, chopped (1 cup)

• 1/2 cup Walden Farms barbecue sauce*

• 1/4 cup Walden Farms French dressing*

• 1/4 cup condensed beef broth

• 1/2 boneless beef chuck roast (2 lb)

• 6 SmartBuns*

Instructions: 

• Spray 3- to 4-quart slow cooker with cooking spray.

• Mix onion, barbecue sauce, dressing and broth in slow cooker.

• Add beef; stir to coat.

• Cover; cook on Low heat setting 8 to 10 hours.

• Remove beef from slow cooker; skim fat from sauce.

• Shred beef with 2 forks; stir beef back into sauce.

• Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun.

• Cover with tops of buns.

Cottage Pie

*Serves 3

Per Serving: Calories 235, Protein 22g, Total Fat 9g, Carbs 11g

Ingredients: 

• 1/2 lb extra lean ground beef

  1 tbsp butter, divided

  1/2 large onion, chopped

  1 large carrot, cut into ¾-inch pieces

  1 tbsp tomato paste

  1 tsp thyme leaves

  1/2 cup beef stock

  1/2 tbsp corn starch

  1/4 cup frozen peas

  1/2 large potato, very thinly sliced

  Salt & pepper to taste

Instructions: 

• Preheat oven to 400°F (200°C) and place a rack in the middle.

• Melt one tablespoon of butter in a large skillet over medium-high heat. Add onions and carrots, and saute’ - stirring every so often - until onion is soft, about 5 to 6 minutes.

• Season with salt and pepper, and stir in tomato paste.

• Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.

• Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes.

• In a bowl mix cornstarch with 1/4 cup of cold water. Add to beef mixture and cook until it thickens, about 2 minutes.

• Stir in peas and adjust seasoning, if needed. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices.

• Melt the remaining tablespoon of butter and drizzle over the potatoes. Bake until the potatoes are browned around the edges, about 40 to 45 minutes. Let cool 10 minutes before serving.

Busy Day Soup

*Serves 3

Per Serving: Calories 245, Protein 25.5g, Total Fat 3g, Carbs 28g

Ingredients: 

• 1/2 lb ground beef

  1/2 package onion soup mix

  3/4 cup mixed frozen vegetables

  2.5 cups water

  1/2 28oz can diced tomatoes

  1/2 cup macaroni, uncooked

Instructions: 

• In a large soup pot, brown ground beef. Drain fat.

  Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.

• Add macaroni and frozen vegetables. Stir in 1/2 Unjury packet until well combined and cook 15 minutes longer on medium heat. Serve hot.

Smartbun® Burger

*Serves 1

Per Serving: Calories 249, Protein 28.5g, Total Fat 9.5g, Carbs 20g, Fiber 12g

Ingredients: 

• 2 slices Jennie-O Bacon Turkey Extra Lean 95% Fat Free

• 3oz Ground Beef Sirloin Burger, 90% Lean

• 1 Smartbun®

• 2 slices Red Onion

• 1 lettuce leaf

• 2 slices Sharp Cheddar Cheese, Fat Free

• Walden Farms Ketchup

Instructions: 

• Using the BBQ, Stovetop or George Foreman grill, cook your burger to your preferred "degree of doneness" and seasonings.

• Meanwhile, slice lettuce, tomato and onion.

• Add cheese slices to burger patties a few minutes before your burger is complete.

• Assemble your burger within your Smartbun® and don't forget to add our Walden Farms ketchup for additional flavor.

Cheeseburger Lettuce Wraps

Per Serving (Serves 2) : Calories 244.5, Carbs 6 g, Protein 32 g, Total Fat 9 g

Ingredients: 

• 6 oz. ground beef 95 % lean

• 1/2 pkt. HealthyWeight Beef Pasta Soup

• 2 slices Lisanatti Cheddar Cheese

• 2 large lettuce leaves

• 1/4 medium tomato, sliced

• Walden Farms condiments

Instructions:

• Preheat the oven to 350 degrees.

• In a small bowl, combine the ground beef and 1/2 packet of HealthyWeight Beef Pasta Soup mix

• Mix well.

• Shape into 2 patties.

• Place in a greased baking dish.

• Bake, uncovered at 350 degrees for 30-35 minutes or until meat is no longer pink.

• Remove from oven, place one slice of cheese on each patty and cook for an additional 5 minutes.

• Place each burger on a large piece of lettuce.

• top with tomato and wrap the lettuce up over the top and serve.

• Add your choice of Walden Farms condiments.

Mini Meatloaf

*Serves 4

Per Serving(per loaf): Calories 295, Protein 36g, Total Fat 8g, Carbs 19g

Ingredients: 

• 1/2 teaspoon vegetable oil

• 1/2 onion, chopped

• 1 garlic cloves, minced

• 1/4 teaspoon dried thyme

• 1/4 cup ketchup

• 1 tablespoons packed light brown sugar

• 2 teaspoons apple cider vinegar

• 1 egg

• 1/4 cup skim milk

• 1 teaspoons Dijon mustard

• 1 teaspoons Worcestershire

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/8 teaspoon hot sauce

• 1/2 pound lean ground beef

• 1/2 pound lean ground turkey

• 1/2 cup fresh whole-wheat breadcrumbs

• 1/8 cup fresh parsley, chopped

Instructions: 

• Preheat oven to 350° F.

• Heat oil in a large nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.

• Stir in the garlic and thyme cook for about 15 seconds. Set aside to cool.

• Meanwhile combine the ketchup, brown sugar and vinegar, set aside.

• In a separate bowl, mix the egg, milk, mustard, Worcestershire, salt, pepper and hot sauce.

• In a large bowl, mix the meats together and add the breadcrumbs, parsley, onion mixture and egg mixture until evenly combined and it no longer sticks to the side of the bowl.

• Line a baking sheet with foil and lightly coat with cooking spray. With wet hands, shape the meat mixture into 4 (4 x 2-inch) loaves and space evenly on the sheet.

• Cook for 45 minutes.

Surf'n Turf Foil Packs

*Serves 1

Per Serving: Calories 217, Protein 24g, Total Fat 8g, Carbs 14g, Fiber 2.5g

Ingredients: 

• 1.5 oz. sirloin steak, cut into 1" cubes

• 1.5 oz. shrimp, cleaned and deveined

• 1/2 ear of corn, each cut into 2 pieces

• 1/4 c. grape tomatoes

• 1/4 small red onion, cut into thick slices

• 1/4 lime, sliced into wedge

• 1/2 garlic cloves, thinly sliced

• 1 tsp. Old Bay Seasoning

• 1 tsp. of fresh thyme leaves

• dash of. cumin

Instructions: 

• Preheat grill over high heat. Cut 1 sheet of foil (12 inches long). 

• Cut 1 sheet of foil (12 inches long).

• Put steak, shrimp, corn, tomatoes, red onion, lime wedge, and garlic into foil pack. 

• Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.

• Fold the foil packet crosswise  over mixture to completely cover the food. 

• Roll top and bottom edges to seal. 

• Place foil packet on the grill for about 6 to 8 minutes per side.

Chili-Rubbed Steak & Pan Salsa

Recipe makes 1 serving.  

Calories 192, Protein 26g, Total Fat 8g, Carbohydrates 4g, Fiber: 1g.

Ingredients: 

• 3 Ounces of Rib-Eye Steak

• 1/2 Teaspoon Chili Powder

• 1/4 Teaspoon Kosher Salt, Divided

• 1/2 Teaspoon Extra-Virgin Olive Oil

• 1 Plum Tomatoes, Diced

• 1 Teaspoon Lime Juice

• 1 1/2 Teaspoon Fresh Cilantro, Chopped

Instructions: 

• Sprinkle both sides of steak with chili powder and 1/8 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steak and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steak to a plate, cover with foil and let rest while you make the salsa.

• Add tomatoes, lime juice, and the remaining 1/8 teaspoon salt to the pan and cook, stirring often, until the tomateos soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steak. Serve the steak topped with the salsa.

Thai-Style Beef & Melon Salad

Serving Size is about 2 cups.  

Calories 149, Protein 15g, Total Fat 3g, Carbohydrates 18g, Fiber 3g.

Ingredients: 

• 12 Ounces of Beef Sirloin, or Other Boneless Steak, About 1-inch Thick, Trimmed

• 1/4 Teaspoon Kosher Salt

• 1/4 Teaspoon Freshly Ground Pepper

• 1/4 Cup Lime Juice

• 3 Tablespoons Fish Sauce

• 2 Teaspoons Sugar

• 1 Clove Garlic, Grated or Minced

• 1/2-1 Teaspoon Crushed Red Pepper

• 1 Medium-Large Firm Ripe Melon

• 1 Small Green Bell Pepper

• 1 Small Red Bell Pepper

• 6 Cups Lightly Packed Torn Boston Lettuce, (about 1 head)

• 1/2 Cup Slivered Red Onion

• 1/2 Cup Thin Cucumber Slices, Halved

• 1/2 Cup Lightly Packed Fresh Cilantro Leaves

• 1/2 Cup Lightly Packed Torn Fresh Mint Leaves

Instructions: 

• Preheat grill to Medium.

• Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

• Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

• Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.