Tag Archives: lean beef

Lean Honey BBQ Pulled Brisket in the Slow Cooker

Posted on by
1

Pulled brisket – also called shredded brisket – is a classic here in Texas and all around the South. Not only is that melt-in-your mouth meatiness pure comfort and joy, but it’s a versatile meal option that can be used is so many ways – stuffed into potatoes, and a salad, sandwich, you name it!

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

My Lean Honey BBQ Pulled Brisket in the Slow Cooker is a beefy family favorite. I like it because it’s simple to prepare with just a few quick steps in the morning: Rubbing with spices, throwing down in a slow cooker, covering with the homemade sauce ingredients and letting cook low and slow until dinner time. It’s also Paleo diet friendly and everyone loves it, mainly, because it tastes so dang AMAZING.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

And – HELLO — finished recipes less that 250 calories per serving, with 24g protein and 9g fat. A 2.5lb brisket makes about 10 servings, so this pulled honey brisket is perfect for a crowd, second-day meals, or to freeze for make-ahead meal prep.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

TIPS ON MAKING HONEY BBQ SHREDDED BRISKET

BRISKET CUT: I’ve used a flat-half brisket to keep the recipe lean. Flat-half is also sometimes called “center cut” or “first cut”.  The “flat” (as opposed to the fattier “point” cut) is typically used for braised brisket that you want to hold up in slices, but it will also shred if cooked low and slow. It’s considered a lean cut by the USDA with 170 cal, 6g total fat, and 28g protein per 3-oz cooked serving (where all visible fat has been trimmed). I’ve been getting my brisket from Butcher Box, a premium meat and seafood delivery service, and been very happy with their grass-fed, grass-finished beef selections.

CAN I SUBSTITUTE THE CUT AND/OR SIZE?  Yes, you can use the “point cut” of brisket, if preferred. Also, a Chuck Roast works well. Just note that switching the cut does alter the nutritional details. Also, if you’d like to make a bigger batch, just scale up the ingredients (doesn’t have to be precision, this isn’t baking) and also ensure the cooker is big enough.  Also, you may want to add another hour or two of cooking on low – check center, thickest part with meat thermometer and pull at 190F-200F.

SLOW COOKER SPECS: You want to make sure that the slow cooker you are using approximately matches the piece of meat. For example, for a smaller brisket (like this 2.5 one), I used a 4-quart slow cooker instead of my 6-quart one to ensure that the sauce depth would adequate. If I poured the sauce into the big slow cooker, it would spread out too much, not covering the meat as well, and possible burn to the bottom and/or create a dry meat outcome. 

HONEY BBQ SAUCE: I’ve used ingredients to make this a Paleo pulled beef recipes – for example, coconut sugar instead of brown sugar, coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch. However, you can use what fits your dietary preferences.

LEFTOVERS: Store leftover cooked beef in the fridge, in an air-tight container, for up to 4 days. OR freeze for up to 6 months. ALSO, this recipe turns out more sauce than needed for coating the pulled beef. Pour the remaining Honey BBQ Sauce in a jar store in the fridge for up to 4 days – or freeze in a freezer-friendly container.  

This post contains affiliate links.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.
Print
Lean Honey BBQ Brisket in the Slow Cooker
Servings: 10 servings
Ingredients
  • 2.5 lb. approx. flat cut or center cut brisket (can substitute “point cut” brisket or a chuck roast for a similar, but higher fat result.)
Spice Rub:
  • 1 ½ tbs chili powder
  • 1 ½ tbs garlic powder
  • 2 tsp black pepper
  • 1 tsp salt
Sauce
  • ½ cup tomato sauce 4 oz can
  • 3 tbsp honey
  • 1/3 cup molasses
  • 1/3 cup apple cider vinegar
  • 1 tbs coconut aminos
  • 1 tbsp stone ground mustard
  • 1 tbsp coconut sugar
  • 2 tsp garlic powder
  • 3 tbs water
  • 1.5 tsp arrowroot powder
Instructions
  1. Mix together spices and rub into brisket generously.
  2. Transfer brisket to slow cooker, fat side up.
  3. In glass mixing cut, stir together all sauce ingredients (except for water and arrowroot powder) and pour over top of brisket.
  4. Place lid on slow cooker and cook on low for 8 to 9 hours, or until internal temperature about 190F -200F.
  5. Remove brisket from slow cooker to rest.
  6. Skim any fat off the top of liquid in pot, the best you can, and discard. Carefully pour remaining liquid into a sauce pot.
  7. Mix the water (cool) and arrowroot powder together until dissolved. Stir into sauce pot and simmer on medium for 5 to 10 minutes until thickened.
  8. Now that brisket is cook enough to handle, trim off fat side with serrated knife, and discard.
  9. Shred the brisket using two forks and bring it back to the slow cooker. If it is being stubborn, pull with fingers and/or use a knife to cut into large chunks to help shred.
  10. Dress beef with about a cup of the sauce, more or less to taste. Serve as desired.
  11. Keep leftover beef and remaining sauce in the fridge for up to 4 days, or in freezer for up to 6 months.

Skinny Mama Beef & Veggie Manicotti Recipe Makeover

Posted on by
6

Beef & Veggie Manicotti Pasta

I’m always looking for a way to lighten comfort food because, I’ll admit it; emotional eating is a friend of mine. Whether celebrating or wallowing in sorrows, getting my mouth around a good meal always makes things better.  Everyone at my house agrees that pasta is a go-to comfort food; spaghetti, macaroni and cheese, raviolis – you get the picture! This carb and cheese fest doesn’t really fit my higher protein day-to-day diet, typically if we’re doing spaghetti, I just take a taste of the noodles and a heaping helping of the sauce.

Man, oh man; wouldn’t it be comforting to have some manicotti for dinner tonight? These long tubes of pasta stuffed with meat and cheese — the word is derived from an Italian diminutive for “sleeve,” which is exactly what they are! At restaurants, I’ve had “manicotti” wrapped in zucchini and eggplant instead of a noodle, but I didn’t want to scare the kids off immediately. Instead, I stuck with a traditional recipe and made some healthy swaps. For example, I chopped up zucchini and other veggies into almost a mince so they would be discretely hanging out in the filling – like, “who me, a piece of squash? Ya, no big deal.”  I also substituted the heavy ricotta cheese with low-fat cottage cheese and kept the mozzarella to a minimum –just a skosh in the filling and a bit sprinkled on top. And, of course, our family favorite lean ground beef (more nutritious than ground turkey, people) was the meaty, mouthwatering source of protein.

The recipe makeover turned out scrumptious. The kids ate some unchartered-territory vegetables (red bell pepper) with nary a complaint – even from my youngest who likes to share his disgusted opinion about everything!  The other beauty of this family meal is that you can make ahead – or double the batch and keep one in the freezer for next month!

Healthy Manicotti

Skinny Mama Beef & Veggie Manicotti Recipe

  • 1 8-ounce package manicotti (14 tubes)
  • 1 pound lean ground beef sirloin
  • 1 teaspoon olive oil
  • 1 ½ cups finely chopped veggies of your choice (I used sweet onion, red onion, red bell pepper, and zucchini)
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh oregano, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 16 ounces low-fat cottage cheese*
  • 1 egg, lightly whisked
  • 6 ounces low-fat shredded mozzarella cheese (divided)
  • 1 16-ounce jar marinara sauce
  • Garnish: red bell pepper rings.
  1. In large pot, bring water to boil. Carefully add manicotti tubes and boil for approximately 8 minutes, or until al dente. Drain and rinse with cool water and set aside.
  2. Meanwhile, brown ground beef in skillet over medium heat, drain off any liquid. Set beef aside and add olive oil to skillet. Sauté chopped veggies until soft-crisp, approximately 3 minutes. Add in garlic, basil, oregano, salt and pepper and continue to cook for 1 more minute, stirring continuously.
  3. In large bowl, add cooked ground beef, sautéed veggies, 16 ounces cottage cheese, whisked egg, and 3 ounces of shredded mozzarella cheese.
  4. Preheat oven to 350 F degrees. Spread approximately 2/3 cup sauce in bottom of 9”x13” baking dish.  Carefully, stuff each tube with beef and cheese mixture using a teaspoon. Line up stuffed manicotti in baking dish. If any mixture remains, spoon it into sides of baking dish.
  5. Top with remaining marinara sauce and sprinkle with remaining cheese. Garnish with red bell pepper rings, if desired.
  6. Bake in 350 F degree oven for about 40 minutes, or until heated through and cheese is bubbling on top.Serves 7 (2 each)

manicotti nutrition

Since this was a makeover recipe, I ran the nutrition information — my version cuts the calories in half with 326 calories per a two manicotti serving versus 668 for traditional manicotti! Plus, 12 grams of fat is totally reasonable for a recipe so gooey and comforting. Plus, with everything I’ve learned about protein consumption, the 29 grams of protein is in the optimal range amount for any given meal.

chop onion

If you’re using onions as one of your veggies in this recipe (or any recipe), check out this video from Cooking Light that shows how to easily chop an onion. I never thought to slice an onion lengthwise first – genius!  Now, my tip on chopping onions is to dip your knife in water with every few slices – this will cut down on the noxious fumes that make eyes water. Yay, no more crying!

beef checkoff

 

This post was shared by The Beef Checkoff.

 

Protein for Performance & Living Well | Baja Beef Avocado Bowls

Posted on by
15

boots on the farm

Taking a tour of the organic farm at Travaasa Resort.

I know a thing or two about how lean protein plays an important role in a healthy lifestyle. I blog about it here all the time and I even take my show on the road every now and then to demonstrate how to make the most awesomely delicious and healthy recipes using lean proteins.  But, last week I spent a couple days with the Texas Beef Council (TBC) learning even more about lean protein and how it can be optimally incorporated into a diet that supports the active regimen of an athlete. Fittingly, the event was called Living Well and took place at the gorgeous Travaasa Experiential Resort near Lake Travis (in Austin) and at TBC headquarters not far away.

hen house

Farm fresh eggs for my high-protein breakfast.

We toured the resorts organic farm where they grow much of the fruits, vegetables, herbs and eggs used in the restaurant – there are even chickens laying eggs that end up on your breakfast plate!

chickens eating

We were treated to a delicious farm-to-fork style dinner complete with wine pairings specifically chosen and described by a sommelier.  While the wine was lost on me (not a huge fan), the delicious food made a memorable impression and showed just how creative one can be cooking with lean beef and fresh, seasonal produce.  Here is a small sampling of our meal which included Beef Carpaccio with Roasted Oyster Mushrooms, Beef Short Rib Zucchini “Cannelloni” filled with Butternut Squash, Goat Cheese and Charred Tomato Sauce, Grilled Marinated Vegetables and Seasonal Salad. Oh, and Chocolate Chipotle Cake with Berries for dessert.

Shredded beef wrapped in zucchini

Beef Short Rib Zucchini “Cannelloni” stuffed with goat cheese and butternut squash.

Here are the important take-away points about protein and nutrition I want to share with you:

Caloric Cost of Plant Protein: The caloric cost of plant protein is very high compared to lean beef. For example, a 3 oz. serving of lean beef has about 150 calories and 25 grams of protein. By comparison, I’d have to eat 540 calories of peanut butter (while I LOVE it) or 382 calories of black beans to total 25 grams protein.  It’s not that you shouldn’t have plant proteins in your diet (variety is the spice of life, right?!), it’s often much more effective to eat a more nutrient-dense serving of lean meat.

Protein Satisfies Hunger & Prevents Snacking:  Higher protein meals, especially at breakfast, increase satiety (the feeling of fullness) that can keep you from snacking on unhealthy fatty and sugar foods later in the day. I can seriously vouch for this.

Behold the Protein Threshold: The “protein threshold,” meaning how much protein it takes to feel satisfied is approximately 30 grams per meal regardless of your body size. This means that a larger or more active person would need more eating occasions to meet their protein needs. However, don’t try to eat all your protein in one sitting, it won’t be effectively used — I space mine out into about four to five 25 – 30 gram “experiences.”

When to Eat Meat (or other Proteins): The timing of protein intake should start at breakfast and continue at a fairly steady state throughout the day. The average person only gets 10 grams of protein at breakfast, 17 grams at lunch and then overdoses with 65 grams in the evening.  These meals should be more like 25 – 30 grams each with protein snacks in between for larger people or athletes with muscle recovery needs. Of course, most of us know that after an intense workout, a protein to carb snack with the ratio 1:3 should be consumed within a 30 minute window for optimal muscle recovery.

Yoga + Extra Protein for Healthy Aging: A research study conducted by one of the presenters showed that muscle mass may be improved and maintained during the aging process with the combination of yoga and increased protein intake!  This researcher recommended the habitual consumption of protein in an amount approximately twice the RDA (so aim for 1.6 grams per kilo) and routine yoga practice.

yoga class

Sunrise yoga at Travaasa Resort.

Finally, we also had a wonderful culinary demonstration focusing on the taste of umami and flavors to pair with beef to maximize the umami-ness! After that, we broke off into groups to do a “Chopped” style cooking competition where we were allowed an assigned cut of lean beef (ours was ground beef) along with four other ingredients from the pantry/fridge and unlimited spices and seasonings. Whoot, I love to cook with lean beef!  So, guess which team won? Bam, that’s right, mine – winner, winner, beef dinner!  Even with the most pedestrian cut of beef, ground beef, we created a vibrant and healthy recipe worthy of your healthy dinner plate. I’ve replicated the recipe to the best of my memory below:

beef and vegetable stuffed avocados

Baja Beef Avocado Bowls Recipe

  •  1 lb 93% or leaner ground beef
  • 1 15-ounce can black beans, rinsed
  • 1 tablespoon olive oil
  • 1 large red bell pepper, diced
  • 12 ounces frozen (or preferably fresh) corn
  • 2 tablespoons steak seasoning of choice
  • 2 large avocados
  • Salt
  • Sriracha sauce
  1. In large skillet, over medium-high, brown ground beef into crumbles (temperature should reach 160 F degrees) and season with 1 tablespoon of steak seasoning. Drain off any excess fat. Transfer to large mixing bowl; set aside.
  2. Add oil to same skillet (unwashed) and add frozen corn, red peppers and remaining steak seasoning. Sauté over medium-high to high until vegetables are beginning to “roast” and blacken slightly on the outside, approximately 10 -15 minutes.
  3. Add ½ of sautéed vegetables to bowl with ground beef; stir to combine. Reserve remaining vegetables
  4. Cut avocados in half lengthwise and remove seed. Using spoon, remove some of the flesh to create a bowl with the remaining flesh and exterior skin. In small bowl, smash together removed avocado flesh with salt to create guacamole; set aside.
  5. To plate, mound ¼ of reserved vegetable mixture (without meat) onto center of plate. Top with avocado bowl. Fill avocado bowl with beef and veggie mixture, top with a dollop of guacamole and red bell pepper garnish. Drizzle with Sriracha, if desired. Repeat for remaining three avocado bowls.

Serves 4.

Quick Beef Kofta Kebabs & Global Kitchen #Giveaway

Posted on by
17

beef meatball kebobs

Winner, winner, lean beef dinner! My super-fast, super tasty meal tonight, Quick Beef Kofta with Smokey Paprika Yogurt Sauce, was inspired from a recipe from a new cookbook I was sent to review, Cooking Light’s Global Kitchen (giveaway at bottom of post). A keeper on so many levels — my boys gobbled up this healthy recipe (skewered meat, grunt) without any suspicious looks of me serving up something new, the lean protein really took care of my  own personal “hangry” mood, and the dish was so fast to make, I had it done well before it was time to take off to soccer practice.

jennifer fisher pullup

Fueled by lean beef, are you?

If you’ve never heard of Kofta before, it’s probably because it’s not a dish from ‘round these parts. The dish originates in the Middle East and is basically what us here  in ‘merica would call a meatball on a stick. What’s not to like, right?! The traditional recipe for Kofta is typically made with ground lamb, but certainly any ground meat will substitute. So, y’all that know me probably know where I’m heading with this . . . . . GROUND BEEF!  I’ts no secret my body RUNS on beef and another way to use lean ground beef makes me happy, happy, haller-lu-ya!

I was excited to try out the GreatO brand and, for full disclosure, the company sent me a free coupon for some ground beef to try out.  I’ve seen this product at the store and wondered what it was all about.  This red meat is marketed as “abundant in Omega-3 fatty acids” with “TWICE the Omega-3s of grass feed beef” and “up to 200x more than ordinary ground beef.”  When I read the corporate information online, I found it very interesting. This company actually works at the very front end of the cattle industry to create a more nutritionally sound food product.

GreatO actually has an aligned supply chain where producers feed their animals GreatO-Shelf-02-540x410following a proprietary feed mix and protocol that is specifically designed to maximize Omega-3 fatty acids – the whole process is literally farm to fork (uh, well, except you have to cook the ground beef yourself).  The GreatO brand of ground beef says their 80%/20% ground beef offers 200mg Omega-3 fatty acids per 4-oz serving compared to virtually none for traditional ground beef and 70mg for grass finished beef (assuming adequate access to quality fresh green grass).

Now, some things to note because I want to give an honest review. There are other dietary sources significantly more robust in Omega-3s; for example, a 4-oz serving of wild salmon has 2 full grams. Other choices like shrimp and soybeans and even cauliflower, Brussels sprouts and winter squash all have way, way more Omega-3s than this “omegafied” beef.  If I’m doing the math right, 200mg of Omega3 in a serving of greatO beef equates to just 0.2 grams.  I’m not knocking the good intentions; only suggesting that there are more efficient ways. Anyhow, I think the GreatO brand is a great choice for the consumer who feels he or she might not be getting enough of this important nutrient in their diet.  Plus, GreatO ground beef tastes gooooooooood and taste and flavor go a long way in my book. Also, this product is not “grass finished,” meaning animals DO spend time in a feed lot, albeit eating a special Omega3 rich diet.  This issue doesn’t bother me at all; I’ve been to feedlots before and seen how the animals are treated, the conditions, and so on. It’s not at all what is portrayed in the media and these industry glimpses definitely reassured my choice to (usually) buy a feedlot finished product.  So, to conclude, I would definitely buy the GreatO brand for myself and family, as my budget permits, it’s definitely not as expensive as wild salmon (but I’ll have to work harder to get my 4 gram recommended daily allowance of Omega-3s for the day).

Ground Beef Kebob and Moroccan salad

So, I’m finally getting to the meat of the post – my own special recipe for Quick Beef Kofta with Smokey Paprika Yogurt Sauce.  At the end of the recipe you’ll see the giveaway link for the awesome Cooking Light’s Global Kitchen cookbook.  By the way, Kofta is usually served the traditional way over some sort of fancified rice or wrapped in warm flatbread. Instead I plated it with a side of Moroccan Spinach Salad with Pistachios & Apricots — I’ll share the details on that another day.

Quick Beef Kofta with Smokey Paprika Yogurt Sauce Recipe

  • 1 ½ lbs lean ground beef
  • 1/3 cup finely minced white onion
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoon fresh chopped cilantro
  • 1 teaspoon ground cumin
  • 2 teaspoon smoky paprika
  • 1 teaspoon salt

For sauce:

  • 6 oz cup of 0% fat plain Greek Yogurt
  • 1 teaspoon smoky paprika
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground cayenne pepper

Add ground beef, onion, parsley, cilantro, cumin, paprika and salt to bowl. With spatula or clean hands work onions and spices into beef. From into 12 oblong, foot-ball shaped patties, approximately 2 ounces each.

Heat large, non-stick grill pan over medium-high heat. Add patties to pan, cooking approximately 4 to 5 minutes on each side (only flip once to keep grill marks).  These may also be prepared on an outdoor grill using skewers.

While kofta is cooking, prepare yogurt sauce by combining yogurt, paprika, lemon juice Worcestershire, and cayenne pepper in a small dip dish.

To serve, skewer patties (if you haven’t already done so) for easy dipping into the sauce. Serve on a salad, over brown rice or in warmed flatbread.

Serves 6 (2 each).

Cold or rainy? Cook these ground beef kebabs indoors on a grill pan.

Cold or rainy? Cook these ground beef kebabs indoors on a grill pan.

globalDon’t miss out on entering to win a copy of Cooking Light’s Global Kitchen – The World’s Most Delicious Food Made Easy! As part of the Cooking Light Blogger’s Connection, I was sent a copy of this inspiring cookbook to review and another cookbook to giveaway. I seriously LOVE this cookbook, it has so many adventurous, flavorful ideas to get me out of my “what to make for dinner” rut. There are mouthwatering dishes from every continent and lots of drool-inducing photos.  Plus, each of the 120 recipes comes with complete nutritional info.

a Rafflecopter giveaway

Heart-Healthy Beef Meatballs & Oatmeal for Breakfast Steal the Show!

Posted on by
10

Yup, I’m making meatballs for breakfast! I see no reason that lean ground beef should just be a spaghetti-taco-burger dinner kind of thing, especially taking into account that eating a higher protein breakfast fills you up and keeps you from binging out on unhealthy snack foods later. Today, in support of the National Heart Month and the upcoming American Heart Association’s Go Red for Women “Wear Red Day” (Feb 7th), I got to share some of my favorite lean beef breakfast recipes on the Great Day San Antonio show.

Meatballs and oatmeal for breakfast

Unusual sounding but utterly, mouth-wateringly delicious (and nutritious), my recipe for Beef Meatballs & Oatmeal with “Go Red” Raspberry Chipotle Sauce was a hit. This morning meal is made with 96% lean ground beef, a quality protein source that has been certified with the American Heart Association’s Heart Check Mark, meaning it’s a great addition to a balanced diet and healthy lifestyle.  And, oatmeal is an AHA Heart Check certified whole grain – this heart healthy breakfast is win-win and sure to win over any cardiologist in town!

Lean Beef Meatballs & Oatmeal with ‘Go Red’ Raspberry Chipotle Sauce Recipe

Ingredients for meatballs:

  • 1 lb. ground beef (96% lean)
  • ½ teaspoon rubbed sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper

 Ingredients for oatmeal:

  • ¼ cup raw walnuts, chopped
  • 3 cups water
  • 1 cup skim milk
  • 1 Tbs canola oil
  • ½ tsp sea salt
  • ½ cup golden raisins
  • 1 cup rolled oats
  •  Fischer Wiesser Raspberry Chipotle Sauce (or maple syrup, honey or whatever you like)

Combine ground beef, sage, garlic powder, onion powder, salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Form mixture in 16 one-ounce mini meatballs. Heat large nonstick skillet over medium heat until hot. Add mini meatballs; cook 8 to 10 minutes, turning occasionally, until browned on all sides and internal temperature 160F degrees.

For the oatmeal, in a medium pot over medium-high, add walnuts and lightly toast; remove to a plate. Add water, milk, oil, sea salt, golden raisins, oats and bring to simmer—but do not boil. Cook oats, for 8 to 10 minutes or until tender.

Serve oatmeal in shallow bowls, topped with four mini meatballs. Drizzle with Raspberry Chipotle sauce and sprinkle with toasted walnuts. Serves 4.

breakfast egg and beef casserole

Another healthy beef breakfast recipe I recently shared (and also demo’d during the cooking segment) is my Lean Beef & Egg ‘Barn-Raiser’ Breakfast Bake – a real winner for weekend guests or to make ahead and freeze single servings for those crazy, busy mornings. I know that it’s been a hit at the Texas Beef Council.

Check out the how-to video instructions for both recipes below!