• 1 / 2 teaspoon freshly ground black pepper
• 1 / 4 cup coarsely chopped pecans , toasted
• 1 / 4 cup crumbled goat cheese ( optional )
RECIPES
CRAZY BEEF QUESADILLAS
INGREDIENTS :
• 1 pound Ground Beef ( 93 % lean or leaner )
• 1 jar ( 16 ounces ) prepared salsa with black beans and corn
• 1-1 / 2 cups shredded reduced-fat Mexican cheese blend
• 1 / 4 cup chopped fresh cilantro
• 4 large flour tortillas ( 10-inch diameter )
• Chopped fresh cilantro ( optional ) COOKING :
1 . Heat oven to 350 ° F . Heat large nonstick skillet over medium heat until hot . Add Ground Beef ; cook 8 to 10 minutes , breaking into 3 / 4-inch crumbles and stirring occasionally . Pour off drippings , as necessary .
Cook ' s Tip : Cooking times are for fresh or thoroughly thawed ground beef . Ground beef should be cooked to an internal temperature of 160 ° F . Color is not a reliable indicator of ground beef doneness .
2 . Reserve 1 / 2 cup salsa . Add remaining salsa , cheese and 1 / 4 cup cilantro to beef ; mix well . Spoon 1 / 4 of beef mixture onto half of each tortilla . Fold tortillas in half to close . Place on baking sheet .
Cook ' s Tip : Prepared thick-and-chunky salsa may be substituted for the black bean and corn salsa .
3 . Bake in 350 ° F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp . Garnish with cilantro , as desired ; serve with reserved salsa .
BEEF TENDERLOIN , CRANBERRY AND PEAR SALAD
INGREDIENTS :
• 4 beef Tenderloin Steaks , cut 3 / 4 inch thick ( 4 ounces each )
• 1 package ( 5 ounces ) mixed baby salad greens
• 1 medium red or green ripe pear , cored , cut into 16 wedges
• 1 / 4 cup dried cranberries
Honey Mustard Dressing :
• 1 / 2 cup prepared honey mustard
• 2 to 3 tablespoons water
• 1-1 / 2 teaspoons olive oil
• 1 teaspoon white wine vinegar
• 1 / 4 teaspoon freshly ground black pepper
• 1 / 8 teaspoon salt COOKING :
1 . Season beef Tenderloin Steaks with 1 / 2 teaspoon pepper . Heat large nonstick skillet over medium heat until hot . Place steaks in skillet ; cook 7 to 10 minutes for medium rare ( 145 ° F ) to medium ( 160 ° F ) doneness , turning occasionally .
Cook ' s Tip : To grill , place steaks on grid over medium , ash-covered coals . Grill steaks , covered , 7 to 10 minutes ( timings remain the same for gas grill ) for medium rare ( 145 ° F ) to medium ( 160 ° F ) doneness , turning occasionally . Do not overcook .
2 . Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended . Set aside . Divide greens evenly among 4 plates . Top evenly with pear wedges and dried cranberries .
Cook ’ s Tip : To toast pecans , spread in single layer on metal baking sheet . Bake in 350 ° F oven 3 to 5 minutes or until lightly browned , stirring occasionally . ( Watch carefully to prevent burning .) Set aside to cool .
3 . Carve steaks into thin slices ; season with salt , as desired . Divide steak slices evenly over salads . Top each salad evenly with dressing , pecans and goat cheese , if desired .
Recipe adapted from The Healthy Beef Cookbook , published by Houghton Mifflin Harcourt
NormanMagazine . com | MARCH / APRIL 2022 33