The holiday season is in full swing and you may be looking for new ideas to entertain your guests. Weis Markets Registered Dietitian Lyndi Wieand is back in the kitchen to share easy seasonal beef recipes that are sure to please your party.
The Weis RD team is partnering with the PA Beef Council this holiday season to share some tips for having fun while getting high-quality nutrients from different cuts of beef.
These mini ground beef and zucchini meatballs with cranberry barbecue sauce are perfect for any holiday party. This recipe is certified by the American Heart Association® so you can be confident when snacking on this tasty appetizer.
Mini Holiday Beef Meatball Skewers with Cranberry BBQ Sauce
- 1 pound ground beef (96% lean), any ground beef 93% or greater is considered “lean”
- 1 cup shredded fresh zucchini, rich in vitamin C, vitamin B6, antioxidants, will also help tie the recipe together
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon pepper
- 1 small onion, cut into 1 inch pieces
- 2 red bell peppers, trimmed and cut into 1-inch pieces
- 2 green bell peppers, trimmed and cut into 1-inch pieces, seasonal holiday colors will provide extra nutrition with vitamins A, B6 and C and a crunchy texture
Cranberry BBQ Sauce
- 1 can (16 ounces) whole cranberry sauce
- 3 tablespoons barbecue sauce
Preheat the oven to 400°F. Combine ½ lb ground beef, ½ cup shredded zucchini, ½ egg, ¼ tsp. salt and 1/8 tsp. pepper in medium bowl, mixing lightly but thoroughly. Shape into 12 1-inch meatballs. Thread the meatballs, red peppers, green peppers and onions alternately onto each of the twelve 6-inch skewers. Place the skewers on a shallow-sided baking sheet.
Combine cranberry sauce and barbecue sauce in medium saucepan; simmer 5 minutes or until flavors blend.
Bake at 400°F for 22 to 25 minutes or until instant-read thermometer inserted in center of meatball reads 160°F.
Mediterranean beef rolls
In our next recipe, Mediterranean Beef Rolls, we use finely pounded flank steak that has been pre-marinated and will be topped with olive tapenade, spinach and feta before roasting with some of my favorite vegetables.
We’re all trying to make our grocery shopping as affordable as possible these days. For small gatherings and individual servings, strip loin steaks and flank steaks are economical options packed with flavor. Flank steak is a more versatile cut, while strip loin steak is incredibly tender and a great substitute for rib eye.
- One beef flank steak (1-1/2 to 2 pounds) marinated in 1/3 cup lemon juice + 2 tbsp vegetable oil + 2 tbsp dried oregano leaves
Place the steak between 2 pieces of plastic wrap. Using the smooth side of a meat mallet, flatten the steak to 1/2-inch thickness. Place the steak in a large food-grade plastic bag or large baking dish. Combine the marinade ingredients in a small bowl. Pour marinade over steak; turn to coat. Seal the bag tightly or cover the dish and marinate in the fridge for 4 hours or overnight, turning occasionally.
- Thaw and spin dry 1 cup frozen chopped spinach
Preheat the oven to 425°F. Line a shallow baking dish with parchment paper. Remove the steak from the marinade. Reserve remaining marinade; cover and refrigerate. Place the steak on a cutting board so that the grain runs from top to bottom. In a medium bowl, combine reserved marinade and 4 cups cherry tomatoes + ¼ tsp. salt, toss to coat well. Arrange the tomato mixture around the baking sheet.
Spread 1/3 cup olive tapenade over the steak. Arrange 1 cup spinach evenly over tapenade and sprinkle with ¼ cup crumbled feta. Starting from the side closest to you, roll the steak tightly to form a log. Using 6 pieces of kitchen twine (8 inches long), tie the log at regular intervals.
Cut the log between the twine into 6 equal pieces, leaving the twine in place. Place the pieces, cut side up, on a baking sheet. Roast at 425°F for 25-35 minutes until instant read temperature inserted horizontally in center registers 165°F. Let stand 5 minutes before serving. Serve pinwheels with a cooked whole grain such as faro, bulgur or quinoa.
Cheese and Artichoke Dip
Our next dish is a unique take on a popular appetizer, cheese and artichoke dip. This recipe is a “cook once, eat twice” idea and uses cooked roast beef, so it could be a great option if you have leftover roast from a party or a weeknight meal and are looking to use it. You can also prepare a large portion of braised for this and freeze the rest for another time.
To cook the roast, place 1 large chopped onion, 1/2 cup beef broth or water and 2 tablespoons minced garlic in your slow cooker; place the roast on top. Cover and cook on LOW for 9-10 hours, or on HIGH for 5-6 hours, or until roast is fork tender, then chop for recipe.
- 12 ounces cooked chuck (leftover) or bottom round roast, chopped
- 1 can (12 oz) artichoke hearts, drained
- 8 ounces cream cheese, softened
- 1 teaspoon freshly ground black pepper
- 2 teaspoons granulated garlic
- 3/4 cup reduced-fat dairy sour cream
- 1/2 cup grated parmesan
- 1 cup light mozzarella cheese
- 5 ounces fresh spinach, chopped
Preheat the oven to 375°F. In a large bowl, combine cream cheese, sour cream, Parmesan, mozzarella, pepper and garlic. Once smooth, add spinach, ground beef and artichoke hearts; combine.
Coat a 9 X 9 baking dish with nonstick spray. Place the mixture in a baking dish and bake for 20 to 30 minutes or until the mixture is bubbling and golden. Serve hot with fresh vegetables and tortilla chips.
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source : https://folobooks.com/
