Michelle’s Creamy Russian Stroganoff

stroganoff1

Ingredients:

1/2 pound very lean beef sliced in to strips
1 bag whole grain egg noodles
3 T margarine
1 t. olive oil
1/4 c. onion (minced or diced)
1 c. mushrooms, sliced thick
3 T. whole wheat flour
3/4 c. low fat sour cream (do NOT get no fat, or it wont melt properly)
pepper
salt to taste

Directions:

Add 1 T margarine to skillet turn to low heat and saute onions. Set aside
Saute mushrooms, set aside
Put flour in a bowl and lightly flour beef.
Add 1 T margarine and 1 t. olive oil to skillet and saute beef just until cooked. (4 or 5 minutes)
add onion and sprinkle pepper and stir to combine, saute another 30 seconds or so.

fold in sour cream and mushrooms, heat to just before boiling.

Meanwhile, cook noodles as directed on package.
drain and toss with last of the margarine.

Either serve with sauce over a bed of noodles, or mix together sauce and noodles.
salt to taste

Easy Diabetic Chili

chili

1 pound lean ground beef or turkey
2-4 cups kidney beans (or your favorite bean)
1 med. onion, chopped
1 med. bell pepper, chopped
1 T. minced garlic
3 T chili powder
1 large can stewed tomatoes (I use the kind that has peppers in it, but anything will work)
salt to taste

Brown your ground meat.
Add remaining ingredients.
Cover and simmer for 2 hours stirring every 30 minutes.
If crock-pot is used, high for 3 hours, low for 6 hours.

I serve with cheese sprinkled on top.

Diabetic Beef Stew

beef-stew2

Ingredients:

1/2 pound beef. I use regular stew meat from the grocery store with the fat trimmed but you can use whatever you have on hand.
1 large can stewed tomatoes
2 c. frozen/fresh peas
1 c. frozen/fresh green beans
1 c. frozen/fresh corn (be sure you’re able to have corn as it can skyrocket your blood sugar)
1 small onion (I’ve used minced onions in a pinch too)
2 large red potatoes cubed
1 large carrot, semi-thick sliced
1/4 c. Italian seasoning
Water to cover
1 can tomato paste

Directions:

Brown your beef in large soup pot. Drain any excessive fat but keep stock
Add all vegetables and seasoning
Add just enough water to cover
Bring to a boil, then cover and lower heat and simmer 45 minutes stirring occasionally.

Add tomato paste and stir well and allow to simmer another 10-15 minutes to thicken. (I’ve also used cornstarch in water to thicken and in a pinch I’ve used low salt packet of brown gravy, dry, to thicken.

Serve warm

Optional: You can substitute whatever vegetables you like but may need to adjust cook time for some :) If you omit potatoes you can cut the cooking time as well. I’ve also made this recipe in the crock pot and it turns out great.

Carpaccio of Beef with Asparagus and Tomato Salad

Carpaccio of Beef with Asparagus SaladCarpaccio of Beef is usually a raw beef appetizer, but in this recipe you can cook the beef to your likeness.

1 pound lean beef tenderloin
1/4 t salt
freshly ground pepper
1 pound thin asparagus
10 ounces tomatoes – chopped
1/4 c fresh basil, chopped
10 ounces baby lettuce
freshly ground pepper
3 T red wine vinegar
1 1/2 T olive oil
1 T water
1 t grained Dijon mustard
freshly grated pepper
Anchovy-Caper Dressing
4 ounces fat-free ricotta
1 c non-fat plain yogurt
1/4 c red wine vinegar
2 t capers
2 t anchovy paste
1 shallot, chopped
2 cloves garlic, chopped
1/4 c fresh basil leaves
1/4 c flat leaf parsley
freshly ground pepper

1. Preheat oven to broil
2. Salt and pepper the beef. Broil or grill until done to your desired degree. Set aside for at least 20 minutes.
3. Cook the asparagus in 2 tablespoons water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
4. Make vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
5. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper until smooth. Refrigerate until ready to serve.
6. Toss the asparagus with 1 tablespoon of the vinaigrette. Toss the tomato and chopped basil with 1 tablespoon of the vinaigrette. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
7. Slice the beef against the grain into paper thin slices. Arrange on the plate and drizzle each serving with 2 tablespoons (30 ml) of the Anchovy-Caper Sauce. Serve immediately.

Snowy-Day Beef Stew

Beef Stew Ingredients:

1     tablespoon olive oil
1     medium onion, chopped
3     large cloves garlic, minced
6     scallions
12     ounces mushrooms
2     pounds lean beef
2     tablespoons flour
1 1/2     teaspoons crushed dried thyme
1/2     teaspoon crushed dried oregano
1/4     teaspoon crushed dried rosemary
1     28-ounce stewed tomatoes
3 to 4     canned chipotle chilli’s
2     cups canned beef broth
1/2     cup red wine
1     10-ounce frozen peas
2     tablespoons chopped parsley for garnish (optional)

Directions:

1.    Heat oil in a large non-stick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Sauté, stirring often, until vegetables are wilted and most of the liquid is absorbed. Transfer vegetables to a bowl and set aside.
2.    Coat the steak cubes with flour, thyme, oregano, and rosemary. Lightly coat the skillet with cooking spray and place over medium-high heat. Add steak pieces and brown on all sides, about 6 minute’s total cooking time.
3.    Transfer steak and reserved vegetables to a large soup pot or Dutch oven. Top with stewed tomatoes, chipotle chilli’s, beef broth, and wine. Stir to combine. Partially cover and simmer for about 1 hour, until steak is tender.
4.    Stir in peas and cook, covered, until peas are just tender, about 5 minutes.
5.    If using, sprinkle with parsley and serve hot.

Beef in Red Wine

Ingredients:

olive oil cooking spray
3     slices turkey bacon
3     pound piece rump roast
1     large onion
2     ounces grated carrot
3     large cloves garlic
1     cup red wine
1     bay leaf
4     sprigs thyme
1/4     cup chopped parsley
2     large Russet potatoes
2     medium carrots
1     pound green beans
cooking spray
8     ounces mushrooms
freshly ground pepper
Directions:

1.    Lightly coat a large non-stick skillet with cooking spray. Add the turkey bacon and sauté until it begins to crisp. Add the beef, and brown.
2.    Transfer turkey bacon and beef to crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme and parsley. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 minutes.
3.    When beef is almost done, cook potatoes in boiling water to cover until almost tender, about 10 to 15 minutes. Add carrots and green beans. Continue to cook for another 4 to 5 minutes. Drain vegetables and keep warm.
4.    Meanwhile, lightly coat a large non-stick skillet with cooking spray. Add the mushrooms and sauté over high heat until mushrooms are tender and all liquid is absorbed.
5.    Transfer beef to a carving board and let stand for 10 minutes before slicing. Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
6.    Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef. Season to taste with pepper. Serve immediately.