How To Prepare
1.
Heat oven to 400 degrees F. Mix oil, pepper medley, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
1.
Mix potatoes, oil, and black pepper in large bowl. Place around beef in pan.
2.
Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
3.
Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Makes 8 servings.
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Peppery Roast Beef
Ingredients
Sweet Potatoes and Brussel Sprouts:
Ingredients
Sweet Potatoes and Brussel Sprouts:
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How To Prepare
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
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Beef Bean Chile Verde
How To Prepare
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the teriyaki and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining teriyaki, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
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Yakisoba Chicken
How To Prepare
Directions:
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil and bake uncovered another 5 minutes.
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Chicken and White Bean Stuffed Peppers
How To Prepare
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
Add the garlic and cook for 1 minute.
Stir in beef, parsley, tomato paste, and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
Fill a butter lettuce leaf with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.
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Meaty Soft Tacos
How To Prepare
Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion and garlic. Cook 5 minutes or until tender, stirring. Stir in lamb, cumin, coriander, cinnamon, and red pepper. Cook 3 minutes or until browned, stirring. Drain fat.
Stir in tomatoes and mint sprigs; simmer 5 minutes or until ready to drain shells.
Drain shells; return to pot. Stir in lamb sauce. Discard mint sprigs. garnish with mint leaves.
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Spiced Lamb Ragu Shells
How To Prepare
1.Heat oven to 400 degrees F. Mix oil, pepper medley, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
1.Mix potatoes, oil, and black pepper in large bowl. Place around beef in pan.
2.Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
3.Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Makes 8 servings.
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Peppery Roast Beef
Ingredients
Sweet Potatoes and Brussel Sprouts:
Ingredients
Sweet Potatoes and Brussel Sprouts:
|
|
How To Prepare
1.
Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.
2.
In a small bowl, whisk beef broth, vinegar, potato flour and Splenda. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.
3.
Cook 2 hours on high or 4 hours on low. Serve with cooked brown rice.
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Asian Pepper Steak
