My 3 Favorite Healthy Ground Beef Recipes + $300 Beef Giveaway

Posted on February 15, 2022 by Jennifer FIsher

ENTER $300 BEEF GIVEAWAY HERE*

Ground beef, it’s the most popular “cut” of beef around and for good reason – it’s versatile, economical, and provides a nutrient dense package (including zinc, iron and protein) to fuel active lifestyle.

What would you do if you WON 30 pounds of delicious grass-fed, ground beef? I’d be jumping up and down with excitement and drooling with anticipation! Just imagine the convenience to have a freezer loaded with 30 one-pound sleeves of quality grass-fed ground beef, ready to thaw and make a favorite meal. Wink, wink – I’m sharing three ground beef recipes later in this post.

But, first, ENTER TODAY to win just what I described – 30 (THIRTY!!) one-pound sleeves of ground beef delivered on dry ice to your home. The beef is grass-fed and finished, has no added hormones or steroids, no drugs or antibiotics and is USDA-inspected. Giveaway limited to USA, contiguous 48 states.

ENTER HERE! ENDS FEB. 2 5 , 2022

My giveaway sponsors, Tyler and Taylor (along with their two young sons) of Reil Ranch in South Dakota, are devoted to humanely raising the best grass-fed and grass-finished beef and connecting people to their food source – and I’m all about that connection! That’s why like to get my ground beef straight from the source, and feeling that close connection in supporting America’s ranchers.

So, now that you’ve entered the ground beef giveaway, check out the three of my favorite ground beef recipes I’ve made dozens and dozens of times. I raised up three strapping young men on these healthy beef recipes (plus a husband, lol), not to mention fueled my own running and workout adventures. I’m confident your family will love these easy ground beef meals much as mine still do.

Beef Mushroom Quinoa Chili gets a five-star rating, even from my carnivorous sons and husband. With such a hearty, meaty taste, you’d never expect that more than half of the chili is plant-based, coming from finely chopped mushrooms and quinoa that have a similar texture to ground beef. It’s delicious, has extra nutrients like fiber, and also is mindful of your pocket book, helping to stretch your use of beef in recipes.

This “hybrid” chili recipe with beef, quinoa and mushrooms is being featured in the upcoming cookbook Seriously Good Chili by Brian Baumgartner (aka Kevin from “The Office”) which publishes in September 2022. You can pre order now.

Beef Egg Potato Bake Breakfast Casserole - TheFitFork.com

Beef and Egg Barn-raiser Bake is a breakfast casserole that has been VERY popular on my blog for years. It’s also been featured in Taste of Home cookbooks, Beef Loving Texans, and also with me on the Home & Family Show on the Hallmark Channel. If you’re wondering why it’s called “Barn-raiser,” it is referencing the tradition of a community cooperating together to build a barn or another structure. For that, you need nutritious fuel that tastes great (to get helpers motivated) and enough to feed a crowd – this beef and egg breakfast casserole delivers!

Farm Fresh Beef Meat Sauce — *I have three amazing ways to use this sauce on the recipe post!*

Farm Fresh Meat Sauce was inspired by a veggie-loaded recipe by my friends at Beef Loving Texans. I’m all about more veggies with my beef. The sauce does need to simmer for about an hour, but the short wait is definitely work it. It’s delicious served on noodles, zoodles or grits – or as a sauce for baked pasta dishes like lasagna. I usually make a double-batch to freeze because I’ve discovered a few other amazing ways to use this ground beef and vegetable sauce – in an egg bake “shakshuka” style or with a little cream and extra broth to make a quick soup!

*This post is sponsored and contains affiliate links. Giveaway limited to the USA and ends 2/25/2022 at 11:59 CT. Winner will be contacted directly by Reil Ranch.

How to Roast Beef Tenderloin and Wear Diamonds #Recipe

Posted on December 7, 2013 by Jennifer FIsher

When it comes right down to it, are diamonds really a girl’s best friend? There is no arguing the precious stones are stunning, sophisticated and sparkling. My heart skipped a few beats wearing this pair of red carpet-worthy, yellow and white diamond chandelier earrings from Carranza Jewelers in San Antonio. Even though I basked in the flattery and feel-good that came from having some big bling as my new buddy, I knew I wasn’t building a long-lasting relationship here. After all, were these earrings really going to clear their schedule to listen to my trivial problems, wake up early to cheer me on at a race, or provide me a brutally-honest reality check when I’m getting too self-absorbed? I think not. So while we eventually parted ways (the earrings and me), I offered the invitation that we could hang out every now and then!

Whoohoo! Lean beef is a part of my heart-healthy diet!

Obviously real people make the best friends, but when it comes to taking care of yourself, making good food choices and exercising will never let you down. In fact, these two lifestyle factors will help you stay fit and fabulous for decades to come. Recently, I was at a Circle of Red event for the American Heart Association (in the previously-mentioned earrings) to talk about the benefits of beef and how to incorporate them into a healthy holiday. For the last couple of decades, beef has been an important friend that looks out for my well-being — it keeps me strong for running and working out, has been a go-to protein source for feeding those three hungry boys of mine, and is so versatile it can be served everywhere from a backyard cookout to a black-tie affair.

Three pound beef tenderloin with “countdown” spice rub and roasted for 45 minutes.

Preparing a beef roast for your winter-season celebration is a showy and yet simple way to treat yourself, family and friends — plus, most of the popular cuts (like sirloin roasts and tenderloin) are considered “lean” meaning they have less than 10 grams of fat per cooked 3-oz serving. I’m a huge fan of tenderloin and preparing the biggest one we can find has been a family tradition for as long as I can remember. This nutrient-dense cut is hands-down the most tender (duh, hence the name), comes in at 6.7 grams of fat per serving and is rich in a host of vitamins and minerals including iron (which I’ve been told I need more).

I am going to give you the straight-forward, skinny on how to make a super delicious, super easy tenderloin roast that will make you everyone’s new BFF. Aside from an oven-failure or act of God, there is no way this roast can be messed up.

How to Roast Beef Tenderloin

Step 1: Go to butcher counter and ask for a beef tenderloin roast (also called filet); the size depends on your appetite. What you see in the photo is just a little over 3 lbs. but you can get them up to 5 lbs. or even a little more if lots of company is coming. Plan on getting 2 – 3 servings per pound, less for holiday helpings.

Step 2: Prepare a dry rub to coat and season the roast. You can use a store-bought rub or make your own – I have an easy recipe for Countdown Spice Rub that has a nice sweet-spicy-smoky flavor or you can also use 1 part Cavender’s Greek Seasoning to 1 part coarsely ground black pepper. Thoroughly pat on rub, thickly covering every part of the roast. It might seem like you’re using a lot, but you need to create a good crust that will lock in juices — approximately 1/3 cup of a rub covers a 3 lb. roast.

Step 3: Preheat oven to 350 F degrees. Place roast (fat side up, if any fat is visible) into a shallow, rimmed roasting pan (approximate 2” rim). You can use a rack if desired, but it is really not necessary for tenderloin because it is so lean. Sometimes I will just scrunch up a couple pieces of foil into a “rope” and place under the tenderloin as a throw-away “rack.”

Step 4: Place tenderloin in middle rack of the 350 F degree oven. Do not cover with a lid or foil. Roast for 15 – 20 minutes per pound; that would be 45 – 60 minutes for a 3 lb. tenderloin. I prefer to err on the short time estimation because I can always cook beef more, but I can’t “uncook” overdone meat.

Step 5 : Insert thermometer into the center of the thickest part of the tenderloin. Tenderloin is ready when thermometer reaches 135 F degrees. As it rests on the counter, the internal temperature should rise to 140 – 145 degrees, making it “medium-rare” which is what I would consider optimal for taste and texture.

Step 6: Tent roasting pan with foil and let roast rest on the counter for 15 minutes – this is essential, don’t skip this step! The resting period gives the roast adequate time to seal in the juices that ensure tenderness. Cutting into a steak and having a pool of juice pour makes for a chewy experience – so be patient.

Step 7: Carve meat against the grain using a sharp knife. The thickness of each slice depends on your preference and recipe. Slice into 2” thick filet steaks, 1/2” slices or even paper thin for leftover sandwiches!

Use leftovers (that is, if you have any!) to make a yummy steak salad, steak pizza or steak sandwich. Last night’s dinner was a Tenderloin Panini with Mascarpone and Truffle Pesto – it’s really not as much of a recipe as it is a creation, but I’ve tried to list out the details for you below:

Tenderloin Panini with Mascarpone and Truffle Pesto Recipe

2 slices sourdough bread
1 tablespoon olive oil
1 tablespoon mascarpone cheese
1 tablespoon truffle pesto (or substitute preferred pesto)
2 – 3 ounces of tenderloin, sliced very thin
Handful of baby spinach

Heat skillet to medium-high. Brush outsides of bread with olive oil. Spread mascarpone on inside of one slice and pesto on inside of remaining slice. Add beef and spinach between bread. Pan grill for 2 – 3 minutes on each side or until bread is golden brown and toasty.

Serves 1.

The roasting techniques I have described for a tenderloin are very similar other roasts, including sirloin roasts and rib roasts. I think Cooking Light magazine does a really great job of explaining how to cook a large bone-in roast like a standing rib roast — plus, some good recipes found here too including this Rosemary Dijon Crusted Standing Rib Roast.

Sirloin Cobb Kebabs with Ranch Vinaigrette Recipe #LivingWell

Posted on November 10, 2013 by Jennifer FIsher

Earlier in the Fall, I traveled to Chicago to visit with the Beef. It’s What’s for Dinner people and attend their #LiveWell event. While I mentioned this tasty trip a while back on the blog, all the (ahem) hard studying and sampling of lean beef distracted me from sharing one of my favorite parts of the trip – a recipe challenge!

Scene of the showdown – The Chopping Block in Chicago

Our blogging, beef-eating group gathered at The Chopping Block, a popular cooking school in the Windy City, and divided up into teams. I was partnered up with the perfect cooking clique; we were truly “a cut above.” With Amee, the CrossFitting, book-writing mama , from Amee’s Savory Dish wielding bamboo skewers on one side and Shaina, also an author and epicure, from Food for my Family ready to whisk, there was no way we could lose this showdown. Oh, I missed the memo that this was not, in fact, a contest! However, trying to be creative under the time and ingredient constraints, thinking it was a cook-off, is what made it all the more fun!

Our team was charged with making over a traditional recipe – Cobb Salad. This iconic entrée salad was only meant to be our inspiration; we could concoct anything we pleased as long as it was a healthy, quick fix. Oh yeah, and it had to include top sirloin steak (which by the way is one of the 29 lean cuts of beef, about 150 calories per cooked 3-ounce serving and under 6 grams of fat).

I use top sirloin all the time for the grill, especially kebab-making (check out these Mojo Beef Kebabs). The collective creative wheels didn’t spin long with our wing-it-and-bring-it party of three. In a matter of minutes, Amee, Shaina and I were grabbing up fresh produce and supplies from the “ingredient bar” to make (drumroll, please) . . . . . Sirloin Cobb Kebabs!

Sirloin Cobb Kebabs with Ranch Vinaigrette Dressing

Ingredients for the kebabs:

1 ½ lbs top sirloin, cut into 2” bite size pieces
2 red peppers, cut into 2” size pieces
1 pint golden cherry tomatoes, keep whole
3-4 large romaine leaves, rinsed and patted dry
4 oz sharp cheddar cheese (block), cut into 2” chunks

Ingredients for the dressing:

1/3 cup light ranch dressing
1 lemon, juiced and zested
1 clove garlic, minced
1 tablespoon fresh parsley, minced
¼ cup extra virgin olive oil

Additional ingredients:

3 large eggs
Bamboo skewers
Sea salt and pepper to taste

Directions:

Prepare your medium boiled eggs (firm white and semi-firm yolk) by placing them into a small pot and cover with cold water. Bring water to a full boil, then turn off heat and cover with a lid and set the timer for 6 minutes. When the timer goes off, immediately place eggs in an ice bath to stop the cooking process while you prepare your other ingredients.

To prepare dressing, mix together the ranch dressing, lemon juice, lemon zest, garlic, and half of the fresh parsley. Slowly whisk in the olive oil. Top with remaining parsley before serving.

For the kebabs, soak wooden skewers in water to prepare them for the grill for 10 minutes (or use metal skewers). Toss steak cubes, peppers, cherry tomatoes and romaine in a little olive oil and season lightly with sea salt and fresh cracked pepper. Place steak cubes, peppers and cherry tomatoes on a skewer, leaving room for the romaine and cheese on the end (but do not add them yet).

Grill kebabs over medium-high heat for 2-3 minutes per side (so steak is medium rare). Lay romaine leaves onto the grill and cook quickly until each side is starting to wilt and ends are getting brown, approximately 1 minute per side. Remove from grill, chop into large pieces for skewering and set aside.

In a grill pan, flash cook the cheese until it just gets warm and soft enough to skewer. Now add the romaine and cheese to the kebabs. Peel and slice your eggs and arrange on a platter with the kebabs. Garnish with fresh parsley and serve with the dressing on the side for dipping.

Serves 4 to 6.

Sirloin Cobb Kebabs

Pomegranate-Balsamic Pot Roast with Baby Bella Mushrooms Recipe {+ Next Day Meal}

Posted on October 22, 2013 by Jennifer FIsher

Last week I attended a cooking class called “Indulge the Heart,” and indulge I did – but in a healthy way. The Heart Hospital of Texas in conjunction with the Texas Beef Council showed us all how to make a delicious date-night meal from a healthy lean cut of beef. Chef Richard Chamberlain of Chamberlain’s Steak & Chop House in Dallas, Texas and cardiologist Dr. Paul Coffeen enlightened the group on the health benefits of beef and shared healthy tips for cooking it up. I’ve never been shy about my love of lean beef and the role it plays in my training and recovery diet, it’s also no surprise that I get around in beef-circles and I already knew these two beef experts – I’d say they were preaching to the choir!

Our menu included an Italian Post Roast with Sweet Peppers, Olives & Capers from the Healthy Beef Cookbook – it was superb! Not at all like the stringy meat and mushy carrot pot roasts that I remember from my childhood (not that MY mom ever cooked one like that). It’s hard to believe I’ve never actually cooked a pot roast myself, but the chef and doctor sure sold me on the idea and inspired me to come up with my own recipe. Plus, when I saw that Angus Chuck Roast was on special for $2.97 a pound at Sam’s Club, I couldn’t resist. For us fitness types, it’s reassuring to know that pot roast today is a much leaner hunk of meat than it was back in the day. A three-ounce serving has just 5.7 grams total fat (1.8 grams saturated fat) and falls in the middle of the 29 lean cuts of beef.

So, are you hanging on the edge of your seat wondering what I did with the beef and how I ending up with leftovers that were transformed into an equally delicious meal? Here’s the skinny – I came up with the recipe Pomegranate-Balsamic Pot Roast with Baby Bella Mushrooms following the master idea from Chef Chamberlain. However, since I can never stick to a recipe and didn’t have any red wine (which his recipe called for), I took my meal in a whole ‘nutha direction. When I was plating the meal, I realized that I should have made a “sopping substance” for the sauce — brown rice, noodles, polenta, riced cauliflower or something!

In any event, the recipe made quite a lot of sauce by design – the meat needs to be completely covered up with liquid to braise properly. While we polished off the beef that night, I still had a stockpot more than half full of sweet-savory, umami-packed sauce. I couldn’t bear the thought of throwing it away so I stuck it in the fridge! So what happened the next day was genius, if I do say so myself. I added a can of petite-dice tomatoes, a can full of water, a pound of cooked ground beef and a handful of bow-tie noodles to the pot, heated it up until the pasta was cooked – and, viola, a rich (but not fattening), ultra flavorful soup! No chintzy leftovers here; this salvaged meal made a large amount of hearty soup that fed the entire family with refills! So what would you name this soup? I need a name, let me know in the comments below!!

jennifer fisher thefitfork.com pot roast soup

This is the surprise soup I made the second day with leftovers!

Pomegranate-Balsamic Pot Roast with Baby Bella Mushrooms Recipe

2 teaspoons olive oil
1 boneless beef chuck shoulder pot roast (approx. 2 lbs)
½ teaspoon salt
½ teaspoon ground black pepper
1 medium onion chopped
8-ounce carton of baby bella mushrooms, sliced (use your favorite variety)
4 cloves garlic, chopped
1 ½ cups pomegranate juice (make sure actual juice – not “cocktail”)
1 15-ounce can crushed tomatoes, with juice
2 cups beef broth (from can, paste or fresh)
3 tablespoons balsamic vinegar
1 tablespoon whole peppercorns
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon crushed red pepper
1 cup sliced carrots
2 teaspoons arrowroot powder
¼ cup water

In large stock pot, heat 2 teaspoons of olive oil over medium heat until hot. Place beef in pot and brown evenly on both sides. Remove from pot and season with salt and pepper.

In same pot, add onion and mushrooms and sauté for approximately 3 to 5 minutes or until tender. Add garlic and sauté for 1 additional minute.

Add pomegranate juice to deglaze the pan, stirring until simmering and crusty beef bits have come off the bottom of pot and become incorporated in the sauce.

Add tomatoes, beef broth, balsamic vinegar, peppercorns, bay leaves, oregano, thyme and crushed red pepper; stir to incorporate.

Return roast to the pot and bring everything to a boil; reduce heat and cover pot with tight-fitting lid. Continue to simmer for approximately 2 hours or until fork tender.

Add sliced carrots and continue to simmer. Stir arrowroot powder into 1/4 cup water to create a slurry. Pour slurry into pot and stir for a couple minutes until sauce is thickened; take care not to overheat.

Remove bay leaves and serve over rice, noodles, polenta or riced cauliflower.

Serves 6 to 8.

Beef Pumpkin Tostada with Chipotle Crema Recipe {#LivingWell}

Posted on October 13, 2013 by Jennifer FIsher

I recently got back from a fun experience in Chicago with the Beef. It’s What’s For Dinner people. A group of us food bloggers with an affinity for healthy living (and eating meat) were invited to learn more about the role lean beef plays in #LivingWell. Those of you who read my blog on a regular basis know that I am not shy when it comes to singing the praises of beef. I often work with beef in cooking demonstrations and it’s a mainstay on many of the menus I prepare for my husband and three teen boys. Plus, I’m on the Texas Beef Team and fueled by the 29 cuts of this lean protein source. It’s high in protein and a super-efficient source of nutrients like iron, zinc, selenium and B vitamins that are important for athletic performance and recovery.

Enjoying the company of fit-minded foodies and a delicious beef dinner.

I have more to say about this awesome #LivingWell event next week when my team puts the finishing touches on writing out our fabulously creative beef recipe we came up with during an Iron Chef-like competition. But, the whole experience reminded me just how easy it is to make a quick, healthy and creative meal with any leftover beef that may be sitting in the fridge. For dinner tonight, I whipped up these seasonally scrumptious Beef Pumpkin Tostadas with Chipotle Crema. For the beef, I used the remnants of lean, center-cut brisket from a meal earlier in the week – but other beef leftovers could easily be substituted – try shredded roast, ground beef or thinly sliced top sirloin steak.

Beef Pumpkin Tostadas with Chipotle Crema Recipe

8 whole grain tortillas
1/2 cup pumpkin puree from can (not pumpkin pie filling)
1/2 cup black beans
1/3 cup salsa
4 oz pepper jack, shredded
3/4 lb. leftover beef of choice
1/3 cup light sour cream
2 teaspoons ground chipotle powder
1 teaspoon Tabasco sauce (chipotle flavor, if available)
2 Tbsp. roasted, salted pepitas (pumpkin seeds)
Garnish: spring mix

Create hard tostada shells out of the tortillas by microwaving them in groups of three for one minute at a time, flipping after each minute and repeating until crunchy.

In blender or food processor, blend together pumpkin, black beans and salsa. Spread equal portion of pumpkin mixture on tortilla. Set on rimmed baking sheet.

Sprinkle with approximately ½ ounce of cheese and top with approximately 1.5 ounces of beef.

Broil on high until cheese is bubbling. Remove from oven and set aside.

Mix together sour cream with chipotle powder and Tabasco.

Sprinkle with spring mix lettuce and roasted pepitas. Drizzle with chipotle crema. Serve warm

Makes 8 tostadas, about 4 servings.

More to come on the Chicago trip, but I did take my signature “run the city” one-hour speed tour — here I am at the famous big silver bean!

And, other good news for the week — got hooked up with some new Karhu shoes and found my lucky lady bug earrings.

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