Fast, Fit Family Valentine Dinners – Mix and Match Menu

Posted on February 12, 2015 by Jennifer FIsher

Has your week of work, working out and kids’ activities been more jam-packed and crazy than a floral shop filled with frantic husbands and boyfriends fighting for the last bouquet? Well, don’t fret that you haven’t made a menu for Valentine’s Day, I’ve got you covered! Check out my ideas for quick-to-make, kid-friendly dinner ideas that provide the quality nutrition you love! I have three ideas each for salads, entrees and desserts — plus a bonus baked heart fries recipe– feel free to mix and match!

SALADS:

Strawberry Spinach Salad – This beautiful berry salad will get any spinach avoider to start eating greens!

Simple Green Salad with Cucumber Cutouts – Dress up a simple green salad with cucumbers punched out in the center with a small heart cookie cutter.

Grapefruit and Hearts of Palm Salad – Fall in love with the sweet-tart zing of this salad from Cooking Light. If you think the kids won’t like the slightly nutty, semi-firm texture of palm hearts (but I think they will), simply swap for another veggie.

ENTREES:

Give Me Amore Pepperponi Pizza

Give Me Some Amore Pizza with Quick Homemade Sauce – The kids will be begging for one more slice of this super-quick, convenience crust pizza that features homemade sauce made quickly in the blender (no simmering required).

Herbed Cod with Vegetables in Papillote – This recipe I made for Litehouse foods sounds like it should be learned in a French culinary school, but it’s really super easy! Just wrap up ingredients in parchment paper and bake for about 15 minutes!

Spice Crusted Tenderloin Steaks – You can’t fail with a filet – and caramelized with spices and grilled to perfection, you will win Valentine’s Day dinner hands down. Oh, and not only is tenderloin super tender (duh), it’s one of the leaner cuts!

DESSERTS:

Strawberry Greek Yogurt Tart – This better-for-you dessert features a grain free crust, creamy filling made with stevia-sweetened Greek yogurt, and lots of lush berries on top.

Chocolate Strawberry Cheesecake Ice Cream Topping – I love this fun idea from friend Emily at the Litehouse Foods blog, she transformed Green yogurt fruit dip into a frozen “bark” to use as garnish on a favorite flavor of ice cream.

Berries with Chocolate Dip – Simple, sensible and a real sanity saver if you haven’t anything planned for dessert

These were a popular recipe from last week — Herb Lover’s Oven Potato Fries

Fast, Fit Family Dinners – Mix and Match Menu for #ValentinesDay #Recipes #Fitfluential

Click To Tweet

Beef, Egg and Potato Bake + Make Ahead Meals for Busy Days

Posted on February 5, 2015 by Jennifer FIsher

Welcome! If you are stopping by via Taste of Home Feb / March 2015 Issue or my cooking segment on the Home & Family lifestyle show (Hallmark Channel), the Beef Egg and Bake recipe is featured below. I invite you to take a look around my blog, I have lots of other family-friendly recipes and meal solutions that will make your life easier and healthier! In fact, I’ve rounded up a collection of “Double Batch Weekend Cooking” recipes that are ideal for stockpiling during weekend, freezing and thawing out for quick meal on those days when your to-do list just keeps growing.

This is the video link to the cooking segment if you have 7 minutes to spare 🙂

Back to the Beef, Egg and Potato Bake — this down-home, country-inspired breakfast casserole has been lightened for today’s hungry yet health-conscious go-getter. What tastes like sausage is actually super-lean ground beef that has been specially seasoned — but that’s not where the health swaps stop! Added dairy products are reduced in fat and nutrient-rich veggies are incorporated to round out your morning meal.

I originally made this breakfast casserole recipe as a way way to incorporate more protein into breakfast — and ended up demonstrating it all over the state of Texas at the American Heart Associations “Go Red for Women” events last year. I never had a scrap of samples left, so I think it was a hit! When making this at home, you can save precious time my preparing it the night before and baking in the morning. Leftovers may be frozen in single-serve portions and reheated in microwave for the busiest of busy mornings. If you need to eat it while walking out the door, just wrap it in a whole grain tortilla!

Beef, Egg & Potato Bake | #MakeAhead for Busy Days @tasteofhome @HomeAndFamilyTV @HallmarkChannel

Click To Tweet

This post is sponsored by Foodie.com — however, all commentary and opinions are my own.

Beef, Egg and Potato Bake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 15 mins

To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed breakfast dish.

Course: Breakfast

Cuisine: American

Servings: 12 servings

Ingredients

1 pound lean ground beef (90% lean or leaner)
2 teaspoons onion powder
1 1/2 teaspoons salt divided
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried red pepper flakes
1 10-oz package frozen chopped spinach thawed and squeezed dry
4 cups frozen shredded hash brown potatoes
14 large eggs
1 cup fat-free ricotta cheese
1/3 cup fat-free milk
1/2 teaspoon ground black pepper
3/4 cup hredded Colby-Monterey Jack cheese
11/3 cups grape tomatoes halved lengthwise

Instructions

Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into 3/4-inch crumbles; drain. Stir in spinach. Remove from heat.
Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture.
In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.

Recipe Notes

BeefFit, BeefFast + Soleus Mini GPS #Giveaway

Posted on January 9, 2015 by Jennifer FIsher

A couple of beefy happenings going on in my life this week – let me share! First up, a guest blog post I wrote for Beef Loving Texans, go check it out. Basically, I talk about my philosophy of NOT dieting in a restrictive way, but instead focusing on filling my plate with wholesome and real foods. You’ll also find some other good tips on portion control and serving sizes along with a crazy-easy breakfast recipe for a super thin frittata that cooks up on a baking sheet.

I have another guest post today on Core Power about how beef is a super food for SUPER ATHLETES! The folks at Core Power totally understand the benefits of beef for an active lifestyle – it was like preaching to the choir. Some days I time to grill up a steak, other days I rely on their high protein shakes for convenient refueling after a workout. Whether beef or a shake, getting enough protein is crucial to muscle recovery after exercise. Protein helps build back damaged muscle tissue, reduces cortisol levels and, when eaten in tandem with carbohydrates, helps the body to efficiently replenish glycogen stores.

Now, I’m excited to tell you about my new Soleus GPS Mini watch. Now, when I say “mini,” I definitely don’t mean that this watch skimps on functionality, not at all! Instead it has a welcomed petite and streamlined silhouette that is NOTHING like that old dinosaur GPS I had been wearing for years. Soleus Running is totally right when they say “big things come in little packages,” — they are referring to the size of watch, but it also applies to the possible end result of wearing this watch – a PR. IF you are a runner or triathlete of any ability, you know exactly how BIG of a deal that even a super small 1 or 2 second PR can be and this GPS watch can help you get there. Big things DO come in little packages!

Anyway, onto the awesomeness of this cute GPS watch. It does everything I need it to. It keeps tables on my speed, distance and pace. It has a 100-lap memory, automatic lap slips, a calorie counter, simple 4-button interface, weighs less than 2 ounces, costs only around $100, comes in a variety of colors and more – check out all the other features here. Plus, awesome Olympic runner mama Kara Groucher wears one AND on the back plate the watch says “Sweat can be sexy,” so ‘nuff said.

So, whoohoo . . . I get to give a Soleus Mini GPS Watch away to help one of my readers look great while achieving new levels of badassery.

This giveaway is sponsored by Soleus, however all review opinions are my own. Enter through the Rafflecopter app below!

a Rafflecopter giveaway

No-Fail Holiday Roast Plan! Tips & Recipes

Posted on December 17, 2014 by Jennifer FIsher

Are you expecting a herd of carnivores for Christmas and aren’t sure where to begin when it comes to making a holiday roast? Don’t fret, it’s super easy to roast a hunk of meat that will make a jaw-dropping, mouth-watering, plate-licking impression with your guests. I’m sharing tips for beef roasting success and some delicious roast recipes that may make you even more popular than jolly old St. Nick.

Select the proper cut. Personally, I love a beef tenderloin roast, but other cuts that are easy to roast in the oven include rib eye, tri tip, sirloin and even the economical round roast. Check out the Interactive Butcher Counter before you head to the market it helps you match the right cut of beef for your recipe and budget.

Rub in flavor. Dry rubs are a simple way to elevate the flavor of your roast and – often salt and pepper is all you need! But it can be fun to experiment with different herbs and spices to make a roast suit your personal taste preferences – one of my favorite easy rubs is my Countdown Rub. There’s not much to remember when it comes to applying a rub other than do so liberally on all sides of the meat – this makes a nice crust when it caramelizes that not only adds flavor but locks in juices.

Use the right roasting gear. You’ll need a metal pan with an approximate 2 to 3-inch rim, no lid needed as roasting is a dry heat cooking method. Also, a roasting rack helps to raise the meat above the pan so that the heat can get around to the underneath side. You can make a makeshift rack in a pinch simply by twisting heavy-duty aluminum foil up into a figure-8 shape and placing it under the roast. A reliable meat thermometer will ensure your roast is cooked to your expectations – instant-read thermometers are only a couple bucks at the grocery store.

Know when it’s done. I like my beef medium rare (which is 145 F degrees), so that means I pull it out of the oven about 10 degrees earlier. Why? Because a roast continues to cook on the counter as it rests! If you like your beef cooked to a lesser or greater degree of doneness, please visit the Beef Roast Table Times to determine the finish temperature and approximate cook time.

Let your roast rest. Do NOT cut into a roast or steak immediately after removing from the heat! All the flavorful juices will come flowing out and pool around your roast – what you’ll have left is a tough mess of meat. A short rest period (about 10 minutes) allows juices to redistribute around the relaxing muscle fibers and create the tender, succulent bit of meat you were dreaming of. By the time the thermometer has dropped back down to 120 F degrees, your roast should be ready to enjoy.

Your #NoFail Holiday Roast Plan #Tips #Recipes #Beef

Click To Tweet

Now, on to the recipes! Head over to BeefLovingTexans.com to get my recipe for Garlic & Rosemary Rubbed Tenderloin with Roasted Root Vegetables. Soooo good and perfect for a Christmas feast!

While this isn’t my own personal creation, I’m also fond of Nut Crusted Sirloin Roast with Radish Fennel Salad.

Cooking Light also has a good Roasting 101 that will get you up to speed on this tried-and-true oven cooking technique that yields succulent meats and richly browned vegetables.

What type of main course do you make over the holidays?

Dinner Stampede – Southwestern Steak Chili #Recipe

Posted on November 15, 2014 by Jennifer FIsher

Ring-ding-ding! Come and get it – I’m serving up Southwestern Steak Chili for dinner and you are about to miss it. A big bowl full of this hearty goodness will squash your “hangries” and fuel you up for whatever adventures you’ve got coming up – whether that’s just some causal mechanical bull riding or running roughshod right over a marathon goal (speaking hypothetically, of course).

Nutritious ingredients magnified by down-on-the-ranch seasonings create wonderful smells while simmering on the stove top – expect a stampede to the dinner table. Folks I know usually make chili with ground beef, but this easy recipe takes it to a whole ‘notha, fork-slinging level with beef stew meat. Meat labeled beef stew is whatever your butcher feels like cutting up that day. So, if you are looking to save a buck and want some control over what you’re eating, try sirloin or round for a lean option or chuck if you want juicier, fall-apart action.

I’ve used a can of pinto beans (hubby likes these best) and a can of black beans (my favorite) – but you can use whatever variety you prefer including the traditional kidney bean. Chipotle chile powder is my ace in the hole in this pot of chili. I mix up a blend of standard chili powder along with some chipotle power to add smoky undertones – chipotle peppers are just smoked jalapenos. Oh, and an awesome way to boost up the smoky, roasted flavor is to use canned fire-roasted tomatoes – this post isn’t sponsored, but Muir Glen makes a great organic option.

Southwestern Steak Chili Recipe

1 tablespoon olive oil
2 lbs beef stew meat in 1 to 1 ½ chunks (or cut your own from sirloin or round)
1 large onion, chopped
1 tablespoon chili powder
1 teaspoon ground chipotle chile powder
1 teaspoon ground cumin
1 tablespoon minced garlic
1 (12-ounce) bottle or can Mexican beer
1 (28-ounce) can diced fire-roasted tomatoes, undrained (I used Muir Glenn)
1 (15-ounce) can chile or pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (7-ounce) can salsa verde

Heat olive oil in large Dutch oven over medium-high heat. Add cubed stew beef and cook 5 minutes or until browned, stirring gently. Remove from pan.
Add chopped onion to pan and sauté 3 – 4 minutes or until softened. Add garlic, chile power and cumin to pot and saute for an additional 1 minute, stirring constantly. .
Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir tomatoes, beans and salsa verde; bring to boil.
Cover Dutch oven, reduce heat and simmer approximately 90 minutes or until beef begins to fall apart with fork.
Serve with favorite chile topping such as sour cream, shredded cheese, chopped cilantro and crumbled tortilla chips.
Serves 6 – 8.

[Tweet “Southwestern Steak Chili causes dinner time stampede! #beeflovingtexans]

What kind of chili person are you — beans, no beans, beef, turkey, vegetarian, etc?

thefitfork.com

The Fit Fork

Tag Archives: beef

Fast, Fit Family Valentine Dinners – Mix and Match Menu

Beef, Egg and Potato Bake + Make Ahead Meals for Busy Days

BeefFit, BeefFast + Soleus Mini GPS #Giveaway

No-Fail Holiday Roast Plan! Tips & Recipes

Dinner Stampede – Southwestern Steak Chili #Recipe