EASY AND DELICIOUS CROCK POT SWISS STEAK MEAL

1 1/2 lb boneless round steak, cut into 6 pieces

1/2 tsp seasoned salt

fresh ground black pepper

6 to 8 red skinned potatoes, quartered

1 1/2 cups baby carrots

1 medium onion, cut into 6 slices

1 can diced tomatoes with basil, garlic, oregano; do not drain

1 jar (12-oz) home-style beef gravy

Spray a 12-inch skillet with nonstick cooking spray; heat over medium high heat.  Sprinkle the salt and pepper over the beef.  Cook 6 to 8 minutes, or until browned, turning once during this time.

In the crock pot, layer potatoes, then carrots, beef, with onions last.  In a medium mixing bowl, mix the tomatoes and the gravy together.  Spoon tomato mixture over the onions.  Cover and cook on low setting 7 to 8 hours.  When serving, sprinkle with fresh parsley, if desired.

Yield: 6 servings.  Per serving 220 calories, 20 g carbs, 27 g protein.

Enjoy!

When it comes to steak, the outback restaurant recipes that are available in the market are: outback steakhouse wallaby darned, outback steakhouse pork chops sauce, outback steakhouse steak seasoning and outback steakhouse steak marinade. These are just but a few outback restaurant recipes. Outback restaurant recipes also include: outback steakhouse creamy onion soup, outback steakhouse Aussie fries, outback steakhouse grilled shrimp on the Barbie and outback steakhouse honey mustard sauce among many others.

Steak Marinade Recipe

Ingredients

Three pounds of steak
Two cups of Scottish ale
Half a teaspoon freshly ground black pepper
Half a teaspoon sodium glutamate
Half a teaspoon salt preferably seasoned
Four teaspoons of granulated brown sugar

Instructions

1.Put the steak in a shallow plate or pan and pour ale over it.

2.Marinate the steak by placing it in the refrigerator for an hour, while marinating it is advisable to turn the steak over to ensure all sides are exposed to the ale.

3. Place the remaining ingredients in another pan and stir until they are a well blended mixture.

4.Take the steak out of the ale and rub the mixture of the dry ingredients on all of the steaks sides.

5.Wrap the steak using a plastic bag in the pan containing the dry mixture. Leave it in the refrigerator for thirty minutes, the steak should be occasionally turned over to allow exposure to the mixture on all sides.

6.Preheat the grill to medium heat; add some softened margarine to the grill until it bubbles from heat.

7.Take the steak out of the refrigerator and place it on the grill, cook the steak to the desired level of perfection.

Like what you see? Would you like to discover dozens more recipes of your favorite restaurants? I’d highly recommend you check out the website below. The names of all restaurants that their recipes have been exposed are listed as well as a demonstrational video. Take a look now:

http://www.cookingrecipesecrets.com/

The other important tip to remember when searching for delicious winter recipes online is to find those which use fairtrade, organic and, where possible, British ingredients and if you can, you should try and source your ingredients locally and do your bit for the British farming community. Two great basic ingredients to work with when it comes to creating winter warmers are British beef and tuna steaks because you can create a whole variety of amazingly simple dishes for just you or for lots of people.

Start with tuna steak recipes and buy in a few staple, cupboard ingredients so you can create dishes whenever the mood takes you. Great ingredients to have in the cupboard or the fridge are: soy sauce, a jar of sliced ginger, pickled chillies, tobacco sauce, lemon juice, olive oil and garlic cloves, all of which will keep for a long time. Tuna steaks are great marinated so try mixing together a combination of the cupboard ingredients in a bowl and coating the tuna steaks in the mixture before simply placing them on a hot griddle or under the grill for a few minutes either side. Serve with a simple green salad as healthy option or with a dollop of mashed potato for the ultimate in comfort food.

When it comes to beef burgers, homemade will inevitably be tastier and healthier than the fast food alternative and they’re so easy to make that there is really no excuse not to give them a try. The important thing to remember every time is that the secret of a good burger is the quality of beef which you use, so pick British, organic beef from your local supermarket or farmer’s market. The best recipes for beef burgers keep the ingredients simple and tasty and add other elements, such as cheese slices, beef tomato slices and crusty bread rolls, separately so don’t be tempted to keep throwing more and more things into the mix!

Enjoy fresh and delicious food all winter by following simple tuna steak recipes and recipes for beef burgers which you can find online.

Go online to find the best tuna steak recipes and easy recipes for beef burgers to get you through those cold winter nights.

CLASSIC COUNTRY SWISS STEAK

2 large carrots

2 tbsp cooking oil, divided

1 lb boneless round steak

1 can (14 1/2-oz) diced tomatoes, undrained

1 can (8-oz) tomato sauce

1 tsp Splenda (or sugar)

1/2 tsp dried oregano

1/2 cup chopped onion

1/2 cup chopped celery

1 can (4-oz) sliced mushrooms, drained

Cooked and buttered no-yolk egg noodles, if desired

In a large skillet, saute carrots in 1 tbsp of the oil unti the carrots are crisp-tender; remove and set aside.  Cut meat into four pieces.  Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides.  Add tomatoes, tomato sauce, Splenda, and oregano.  Cover skillet and simmer for one hour.  Add the onion, celery, mushrooms, and carrots.  Cover again and simmer for 45 minutes or until meat and vegetables are tender.  Thicken with a little flour or cornstarch, if desired..  Serve over the egg noodles.

GREEN BEANS AND GARLIC

2 lb fresh green beans

2 tbsp olive oil

3 cloves garlic, minced

1 tbsp reduced-sodium soy sauce

1/8 tsp black pepper

Rinse beans, but do not drain and dry.  Snap beans into 2-inch lengths; set aside.  Heat oil in a large saucepan over medium heat.  Add the minced garlic to the oil and cook 1 to 2 minutes or until aromatic.  Be careful not to let the garlic burn.  Add beans, soy sauce and enough water to wet the beans for steaming.  Cover the pan and allow beans to steam cook until crisp tender and bright green.  Stir often and add more water if necessary.  Sprinkle with the pepper before serving.

1 cup = 92 calories, 11 g carbs, 3 g protein

Enjoy!

Essential fatty acids are called Essential because the body cannot make these on their own. Essential fatty acids need to be included and introduced into a healthy diet through eating foods which are rich in these such as tuna.

Tuna is one of the worlds best loved fish. Although canned tuna is delicious and nutritious, if you have never eaten fresh tuna you have been missing out on a pure culinary delight. Fresh tuna retains more of the beneficial Omega 3 than canned tuna.

Selected tuna steaks purchased from reputable companies who source their fish in a sustainable method and respect other aquatic life. To ensure you are buying the highest quality tuna steaks buy from a company who has been working in the fish industry for many years, in other words those who have built their business reputation on only sourcing, catching and selling the highest quality tuna.

If you have never tried tuna without the use of a can opener then the chances are you will not know how to prepare or cook tuna. Fresh tuna is available as either steaks, fillets or chunks. Choosing tuna steaks which have been pre-prepared provides a quick and easy way to enjoy this nutritious food without any fuss or bother.

Ideas for different cooking methods can be found in modern cookery books or online. The online option provides the opportunity to view pod casts and follow the step by step instructions. For some this new visual and audio innovation of learning how to cook a variety of different foods from around the world has provided them with the confidence to experiment and try new delicious recipes.

Tuna steaks and fillets are usually pan fried, grilled or griddled. They are also very tasty when cooked on a barbeque. Tuna chunks are great for making curries and casseroles. The only form of cooking which is not recommended for tuna is baking as this dries out the flesh.

Making a traditional French salad nicoise, a combination of tuna, black olives and green beans, has been a firm favourite for many years. Typically canned tuna is used, however seared tuna steaks are becoming an increasingly fashionable alternative. Tuna steak salads are great for those trying to lose weight, or those who just enjoy the beautiful taste of tuna. As tuna is low in calories, especially fresh tuna, it is the ideal diet food. The firm meaty texture of tuna provides a substantial and nutritious health food for all the family.

Search online for some mouth watering tuna recipes. You will be amazed at the wide variety of supper, lunch and dinner recipes available. Many of the online recipes have been specifically designed by master chefs to bring you tasty tuna dishes in the most fashionable and healthy ways. Bring the health benefits of tuna steaks to your dining table and enjoy the delicious taste of this amazing fish.

Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.

To make the following recipes even healthier try and use all organic and low sodium ingredients.

If you happen to live near a Trader Joe’s, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.

THE RECIPES:

EASY SALISBURY STEAK RECIPE

Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.

Ingredients:

1 1/2 pounds lean ground beef

1 egg

1 tablespoon Worcestershire sauce

1 small onion finely chopped

1 garlic clove chopped

1 tablespoon montreal steak seasoning

Salt and Pepper to taste

3 tablespoons of extra virgin olive oil

1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef stock

Directions:

1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.

2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.

3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.

4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.

5. Pour gravy over steaks and serve.

EASY ITALIAN STYLE MEATLOAF RECIPE

I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.

Ingredients:

1 1/2 pounds lean ground beef

2 eggs

1 7 ounce jar roasted red peppers chopped

1 onion chopped

2 cloves of garlic chopped

1 cup of bread crumbs

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 cup grated Parmesan Cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

2 cups of prepared tomato sauce

2 tablespoons extra-virgin olive oil

Directions:

1. Preheat your oven to 350 degrees F.

2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.

3. Grab yourself a large mixing bowl.

4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.

5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.

Heat the remaining tomato sauce if desired and use for dipping.

GREEK STYLE HAMBURGER RECIPE

For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.

Greek Style Hamburger Ingredients:

1 pound of lean ground beef

1/2 cup crumbled feta cheese

1/2 cup chopped greek olives

1 small red onion chopped

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

1 (16 ounce) container low-fat plain yogurt

1 tablespoon chopped fresh mint leaves (more or less to suit your taste)

1 tablespoon chopped fresh parsley (more or less to suit your taste)

1 clove of garlic minced (add more or less to suit your taste)

1 tablespoon of olive oil

2 teaspoons of lemon juice

1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.

2. Now add in your yogurt making sure that you mix it well with the olive oil.

3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.

2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.

3. Form hamburger patties to desired thickness.

4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.

5. Spread the prepared sauce on the rolls or inside a pita.

6. Add burgers and enjoy!

There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!

First comes the burger itself.  You can, of course, make your own burgers.  While I greatly admire those who do this, it is simply beyond my current culinary skill or enthusiasm.  I purchase frozen veggie burgers from my local grocer.  Most grocery will stores carry some form of veggie burger, however a grocery store with more of a healthy food emphasis will likely have a greater variety.  If you are vegan do be certain to find a variety of veggie burger which is vegan.  A surprising number of veggie burgers contain such things as eggs and cheese.  Generally, if I don’t see the work “vegan” prominently displayed on the package I won’t purchase it.

I tend to loosely categorize veggie burgers as denser or lighter.  I consider vegan Boca Burgers to be a bit denser, and perhaps closer in consistency to a traditional meat burger patty.  I consider most varieties of Gardenburgers and Sunshine Burgers to be of a lighter consistency.  Lately I have been enjoying Amy’s All American burger, which I feel is somewhere in the middle. Heating a veggie burger with a microwave is fairly easy.  It is probably best to consult the instructions printed on the box the burger patty comes in as to microwaving instructions for the specific product that you are preparing.  I like to use a microwaveable plate to heat the patty on.  Often I won’t place the patty directly on the plate, but will place two wooden chopsticks under the patty.  I do this because I have had plates break as a patty went from frozen to hot rather quickly.  If the patty is frozen I’ll heat for a full minute on one side, flip it over and heat for an additional 15 seconds or so.  If the patty is not frozen I’ll heat for slightly less time.

While the burger is heating I will simultaneously be toasting a bun.  I like a sprouted whole wheat bun, but you can use virtually any type of bread, or none at all, to make a great burger.  I like the bread and all toppings to be vegan.  I won’t stress this for every ingredient I list, but I personally like it all to be completely vegan.

You can certainly use the traditional condiments, and put ketchup, mustard, relish and / or pickles on your burger.  There is a reason this is so popular.  This comes as close as I would want in taste to the meat burgers I ate years ago.

Mayo is another condiment many people enjoy on a burger, and there are some great vegan mayonaises out there including Vegenaise and Nayonaise.  I’ve never liked mayo on burgers, but I do love it on Tofurky sandwiches.  Go figure.

I don’t often have vegan cheese on hand, but if I do I will add that.  This is the one ingredient that you might want to heat along with the burger patty.  I’d put it on after I flipped the patty for the last 15 seconds or so of heating, and would not start out with it on the frozen patty.

As some veggie burgers can be a little dry I will often add a topping with some oil such as olive tapenade, sun dried tomatoes in olive oil, or (if I have it) avocado slices.  This will really add a lot of body and flavor to the burger.

A tomato slice is a fantastic addition to any burger. A  nice red tomato slice looks fantastic and tastes great.

I always like to add a lettuce leaf or two.  This adds a great crunch, and I always have some lettuce in the fridge.

A few slices of an onion can add a lot of zest to a burger.  The classic onion for this would be a red bermuda, but I think any onion be it vadalia, white, or yellow, would be just fine.

Sautéed mushrooms are great on burgers.  However, I’ve never put them on a veggie burger.  It’s too much work!  My guess is that most people who are up to sautéeing mushrooms aren’t eating frozen burger patties.  Still, very tasty.

For some reason I like to have a little something on the side when I eat a burger.  I don’t know why, the burger is usually enough to eat, but I really enjoy a small side dish.

If you cut into a tomato for that tomato slice, why not dice up the rest of the tomato for a side dish.  You can even shred up a bit of lettuce and voila!, you have a side salad.

Potato chips.  I love potato chips.  For me a little can go a long way, and I can stretch a smallish bag for one week of lunches.

And, finally, don’t forget the pickles.  If I have nice deli style spears I’ll put one of those on the side.  If I don’t, I’ll go with a few pickle chips, which I always have a jar of in the fridge.

So there you have it, an easy and delicious vegan lunch.  Enjoy every sandwich!

Please check out more great resources for Vegans I have at my website, www.VeganUSofA.com.