Meatball Nirvana Recipe

Prep Time: 20 Min  Cook Time: 20 Min  Ready In: 40 Min

Yield 12 meatballs

Ingredients
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Directions
1.Preheat an oven to 400 degrees F (200 degrees C).
2.Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3.Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Nutritional Information
Amount Per Serving Calories: 343
Total Fat: 16.8g
Cholesterol: 95mg

Stuffed Cabbage Rolls Recipe

Prep Time: 20 Min  Cook Time: 40 Min  Ready In: 1 Hr

Yield 8 cabbage rolls

Ingredients
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions
1.In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2.Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3.In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4.Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5.In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutritional Information
Amount Per Serving Calories: 223
Total Fat: 13.1g
Cholesterol: 69mg

Sensational Sirloin Kabobs Recipe

Prep Time: 15 Min  Cook Time: 15 Min  Ready In: 8 Hrs 30 Min

Yield 8 servings

Ingredients
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces
skewers
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed

Directions
1.In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
2.Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
3.Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
4.Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Nutritional Information
Amount Per Serving Calories: 327
Total Fat: 17.4g
Cholesterol: 76mg

Slow Cooker Beef Stroganoff I Recipe

Prep Time: 10 Min  Cook Time: 8 Hrs  Ready In: 8 Hrs 10 Min

Yield 4 servings

Ingredients
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions
1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2.Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Nutritional Information
Amount Per Serving Calories: 505
Total Fat: 36.5g
Cholesterol: 134mg

Boilermaker Tailgate Chili Recipe

"This is a combination of many different tomato-based chili recipes."

Prep Time: 30 Min  Cook Time: 2 Hrs  Ready In: 2 Hrs 30 Min

Yield 12 Servings

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions
1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Nutritional Information
Amount Per Serving Calories: 600
Total Fat: 30.1g
Cholesterol: 70m

Gyro Steak Salad (with Tzatziki dressing) Recipe

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 25 Min

Yield 4 servings

Ingredients
1 1/2 pounds skirt steak
1 1/2 cups Newman's Own® Herb & Roasted Garlic Marinade
1 1/2 cups plain non-fat yogurt
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons Newman's Own® Lighten Up® Light Lime Vinaigrette
1 large seedless cucumber, 1/2 grated for dressing, 1/2 cubed for salad
Pita breads or pockets, quartered
2 heads romaine lettuce, chopped
1/2 cup jarred roasted red peppers, chopped
1/2 cup halved Kalamata olives
1/2 red onion, thinly sliced
2 tomatoes, seeded and diced
1/2 cup crumbled feta cheese

Directions
1.Marinate steak with marinade for 30 minutes or longer. Heat indoor grill pan or outdoor grill over high heat.
2.Cucumber Lime Tzatziki dressing: In a bowl, stir together yogurt, garlic, paprika, lime vinaigrette and grated cucumber. Cover and chill.
3.Remove steak from marinade and discard marinade. Grill steak on one side until golden brown, about 3 to 4 minutes. Turn steak over and cook to medium-rare, about 3 to 4 minutes more. Let stand for 5 minutes then slice thinly against the grain. Brush pita triangles with olive oil then place on grill, watching closely, until golden brown.
4.In a large salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with steak and pitas. Drizzle with dressing. Enjoy!

Nutritional Information
Amount Per Serving Calories: 521
Total Fat: 18.1g
Cholesterol: 56mg

Slow Cooker Italian Beef for Sandwiches Recipe

"This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired."

Prep Time: 15 Min  Cook Time: 12 Hrs  Ready In: 12 Hrs 15 Min

Yield 10 servings

Ingredients
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Directions
1.Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2.Place roast in slow cooker, and pour salad dressing mixture over the meat.
3.Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Nutritional Information
Amount Per Serving Calories: 318
Total Fat: 15.8g
Cholesterol: 100mg

Oven Baked BBQ Ribs Recipe

Prep Time: 30 Min  Cook Time: 3 Hrs  Ready In: 3 Hrs 30 Min

Yield 4 to 8 servings

Ingredients

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
3.Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
4.Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
5.Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Nutritional Information

Amount Per Serving Calories: 684
Total Fat: 41.1g
Cholesterol: 160mg