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Linguine with Easy Meat Sauce

Linguine with Easy Meat Sauce

Servings

4 servings

Calories

296 calories per serving

Ingredients

• 1 (9-ounce) package fresh linguine
• 1/2 pound extra-lean ground beef
• 1/2 cup pre-chopped onion
• 1 tablespoon minced fresh garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes, un-drained
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
• 1 tablespoon fresh flat-leaf parsley leaves

Preparation

1.)  Cook pasta according to package directions, omitting salt and fat. Drain.
2.)  While pasta cooks, heat a large skillet over medium-high heat. Add beef, onion, garlic, oregano, and salt; cook 5 minutes or until beef is browned, stirring to crumble. Stir in tomato paste; cook 1 minute, stirring frequently. Add tomatoes. Bring to a boil; cook 1 minute. Reduce heat to medium-low; cook 3 minutes or until thickened. Serve over pasta; top with cheese and parsley.

Grilled Beef Tenderloin & Escarole

Grilled Beef Tenderloin & Escarole

Servings

4 servings

Calories

302 calories per serving

Ingredients

• 1 cup grape tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons finely shredded Parmesan cheese, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 clove garlic, minced
• 2 large heads escarole or romaine lettuce, outermost leaves removed
• 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick

Preparation

1.) Preheat grill to medium-high.
2.) Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
3.) Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
4.) Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
5.) Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Orange-Scented Beef Stir-Fry

Orange-Scented Beef Stir-Fry

Servings

4 servings

Calories

266 calories per serving

Ingredients

• 1/2 cup reduced-sodium chicken broth, divided
• 1 tablespoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons orange marmalade
• 1 tablespoon oyster-flavored sauce
• 1 tablespoon rice vinegar
• 1 1/2-2 teaspoons chile-garlic sauce
• 4 teaspoons canola oil, divided
• 12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
• 1 tablespoon minced fresh ginger
• 1 large onion, slivered (1 1/2-2 cups)
• 1 small red bell pepper, diced (1 cup)
• 1 pound broccoli florets, (about 4 cups)

Preparation

1.)  Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
2.)  Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
3.)  Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.


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