Pan Roasted Steak Dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

• 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
• 1/2 cup KRAFT Light CATALINA Dressing, divided
• 1/2 tsp. pepper
• 1 onion, chopped
• 3 cups small broccoli florets
• 1-1/2 cups very thinly sliced carrots (4 large carrots)
• 1-1/2 cups instant brown rice, uncooked

1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

One-Pan Italian Pasta

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

• 2 lb. ground beef
• 2 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth
• 1 cup water
• 2 cups bow tie pasta (farfalle), uncooked
• 1 medium zucchini, sliced
• 1 can (6 oz.) tomato paste
• 1/4 tsp. Italian seasoning
• 1 cup KRAFT Shredded Mild Cheddar Cheese

1. Brown meat with garlic in large skillet; drain. Return to skillet.
2. Add tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.
3. Stir in tomato paste and Italian seasoning until well blended. Sprinkle with cheese.

**Personal Review: No Review Yet**

Beef and Beer Chili

Recipe & picture courtesy of My Recipes

Serves 4

• 1 1/2 cups chopped red onion (about 1 medium)
• 1 cup chopped red bell pepper (about 1 small)
• 8 ounces extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can low-sodium beef broth
• 1 (12-ounce) bottle beer (such as Budweiser)
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Bacon Cheeseburger Meatloaf

Recipe & picture courtesy of Food Network

Cook Time: 55 min
Yield: 1 (9 by 5-inch) loaf

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

**Personal Review: This came out AMAZING. It wasn’t as firm as meatloaf usually is but it had such great taste. Everyone gobbled it up at dinner. There were no leftovers – I did cut the bacon raw before cooking it, it made it cook faster and instead of crumbling it I just put the pieces in as cut. It provided a nice crunch.**

Seared Scallops and Tenderloin Steaks in Manhattan Sauce

Recipe & picture courtesy of Rachael Ray

Makes 2 servings

• 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
• Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
• Salt and freshly ground pepper
• 8 large diver sea scallops, trimmed
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup sweet vermouth
• 2 tablespoons unsalted butter
• 1 pound asparagus, trimmed
• Juice of 1/2 lemon
• 2 tablespoons chopped or snipped chives

1. Drizzle some EVOO over the steaks and season with salt and pepper. Get a large nonstick skillet screaming hot and add the meat. Cook the meat over high heat for 3 minutes on each side for medium rare, 4 for medium to medium-well. Remove the meat from the skillet and pull the pan off the heat to cool.
2. Drizzle some EVOO over the scallops and season them with salt and pepper. Get another large skillet screaming hot and cook the scallops over high heat for 2 to 3 minutes on each side, until caramelized.
3. Bring 2 inches of water to a boil in a medium skillet.
4. Return the meat pan to medium heat and add the EVOO, 1 turn of the pan. Add the shallot and garlic and cook for 2 minutes. Add the vermouth and reduce by half, about 30 seconds. Add the butter to the pan to finish the Manhattan sauce.
5. Add the asparagus to the boiling water and cook for 2 to 3 minutes. Remove the asparagus and dress with the lemon juice and a drizzle of EVOO; season with salt and pepper.
6. Place 2 steaks on each plate and drizzle with the Manhattan sauce. Place 2 scallops on top of each of the steaks and garnish with the chives. Serve the asparagus alongside.

**Personal Review: This came out amazing and I was really surprised by how easy this recipe really is. The end result is mouth watering, the steaks were so tender. I loved the idea of lemon juice on the asparagus, I usually just add butter. Jason was thrilled with this dinner as well, it will continue to be a “special occasion” dinner.**

Cheesy Meatballs

Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

• 1 pound ground beef chuck
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 3/4 cup grated parmesan cheese
• 3 tablespoons grated pecorino-romano cheese
• 3 tablespoons ketchup
• 1 tablespoon chopped flat-leaf parsley
• 4 fresh basil leaves, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• Extra-virgin olive oil

1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

**Personal Review: No Review Yet**

Taco Soup

Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 25 min
Makes: 12 servings, 1 cup each

• 1 lb. extra lean ground beef
• 1 onion, chopped
• 3 cans (15.5 oz. each) mild chili beans, undrained
• 1 can (14.5 oz.) whole tomatoes, undrained
• 1 can (14.25 oz.) corn, undrained
• 1 can (8 oz.) tomato sauce
• 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 1-1/2 cups water
• 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

1. Brown meat with onions in large saucepan; drain.
2. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.
3. Serve topped with the cheese.

**Personal Review: No Review Yet**

Cajun Pot Roast with Maque Choux

Recipe & picture courtesy of Better Homes & Gardens

Makes 6 servings
Prep: 20 min.
Cook: 8 to 10 hr. (low) or 4 to 5 hr. (high)

• 1 2- to 2-1/2 pound boneless beef chuck roast
• 1 tablespoon Cajun seasoning
• 1 10-ounce package frozen whole kernel corn
• 1 large green sweet pepper, chopped
• 1 medium onion, chopped
• 1 teaspoon sugar
• 1/2 teaspoon bottled hot pepper sauce
• 1/8 teaspoon ground black pepper
• 1 14-1/2 ounce can diced tomatoes, undrained

1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables.

 **Personal Review: No Review Yet**

Southwest Steak and Peppers

Recipe & picture courtesy of Parents

Makes: 6 servings
Cook: 8 minutes
Prep: 10 minutes
Broil: 14 minutes
Freeze: at 450 degrees F for 5 minutes

• 2 red peppers, sliced
• 2 green peppers, sliced
• 2 medium-size onions, sliced
• 2 Tbs. olive oil
• 1/2 tsp. chili powder
• 1-1/2 pound flank steak
• 1/8 tsp. salt
• 1 jar (16 ounces) marinara sauce
• 1 cup chipotle-flavored cheddar cheese
• baked French fries, for serving, optional

1. In a large nonstick skillet, saute peppers and onions in olive oil over medium-high heat for 8 minutes. Season with chili powder. Season flank steak with salt and pepper. Broil 5 to 7 minutes per side or until internal temperature registers 145 degrees F on an instant-read thermometer.
2. Slice and place in a baking dish. Heat 1 cup of the marinara sauce. Spoon pepper mixture and heated sauce over the top. Sprinkle cheddar cheese over the peppers and bake at 450 degrees F for 5 minutes. Serve with fries if desired and the remaining marinara sauce.

**Personal Review: No Review Yet**

Ravioli and Zucchini Lasagna

Recipe & picture courtesy of Good Housekeeping

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves 6

• 2 medium zucchini (about 1 lb total), cut lengthwise into 1/4 inch thick slices
• 1 package (26 oz) frozen large cheese ravioli
• 3 tsp olive oil
• 1 small onion, chopped
• 8 oz lean ground beef (90% fat free)
• 1 jar (26 oz) tomato-basil sauce
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 1 quart ceramic baking dish.
2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
3. Meanwhile, in 3 qt saucepan, heat 2 tsp oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 tsp oil, cook beef over medium high heat 3-4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

**Personal Review: This is one of my favorite recipes – it’s really simple to make and it tastes wonderful.  It’s a big hit with everyone.**