Cheesy Pork Stuffed Bell Peppers
Nutrition Software Used: ESHA Food Processor
Ingredients:
- 4 large bell peppers, scrubbed with clean vegetable brush under running water
- ½ pound fresh pork sausage
- 2 cups cooked brown rice
- 1 cup canned corn, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 cup reduced-fat Cheddar cheese, shredded
- ½ cup cilantro, gently rubbed under cold running water, chopped (optional)
Directions:
- Wash hands with soap and water.
- Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray.
- Cut bell peppers in half and remove core, membrane and seeds. Place on prepared baking sheet and set aside.
- In a large skillet, brown sausage until the internal temperature reaches 160°F when measured with a food thermometer. Drain fat and turn off heat.
- Add cooked rice, corn, beans, salsa, spices and ½ cup of cheese. Stir well.
- Evenly distribute meat mixture into the bell pepper halves. Top with the other ½ cup of cheese.
- Bake for 30 minutes or until cheese is melted and peppers are hot and softened. Sprinkle with cilantro, if desired, and serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Multi-Cooker Tuscan Soup
Nutrition Software Used: ESHA Food Processor
Ingredients:
- 1 pound fresh pork sausage
- 1 onion, scrubbed with clean vegetable brush under running water, chopped
- 4 garlic cloves, minced
- 5 cups low sodium chicken or vegetable broth
- 5 medium red potatoes (about 1 pound), scrubbed with clean vegetable brush under running water, sliced
- 2 teaspoons dried Italian seasoning
- 3 cups kale leaves, gently rubbed under cold running water, stems removed and chopped
- 1 cup low-fat milk
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Directions:
- Wash hands with soap and water.
- Using the sauté function on your multi-cooker. Add sausage to the pot and cook stirring occasionally, for about 5 minutes, until browned. Remove from the pot and set aside.
- Wash hands after handling uncooked meat.
- Add chopped onion to the pot and cook stirring occasionally, for 5 minutes until softened. Add garlic, stir and cook for 1 minute.
- Pour in the broth and stir well, scraping the bottom to deglaze the pot. Add sausage, potatoes and Italian seasoning and stir.
- Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
- Cook on high pressure for 5 minutes followed by a 10-minute natural release, then a quick release. Once pin drops, remove lid.
- Add chopped kale and stir. Cover and let sit for 5 minutes to soften the kale.
- Stir in milk. Season with salt, pepper and red pepper flakes, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Try a few of our favorite soup recipes!
Yield: 10 servings Serving Size: About 1 cupCalories: 260Total Fat: 13Saturated Fat: 4.5Potassium: 15Total Sugars: 3Iron: 6Vitamin D: 6Calcium: 4Protein: 14Fiber: 2Added Sugars: 0Total Carbohydrates: 22Sodium: 420Cholesterol: 40Photo by Marusa JonasPork Rice Bowls
Nutrition Software Used: ESHA Food ProcessorNotes:
*Try this Quick Pickled Daikon Radish and Carrots recipe.
Ingredients:
- 1 pound ground pork
- ¼ cup low-sodium soy sauce
- 1 Tablespoon corn starch
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- ½ cup low-fat sour cream
- 1-2 teaspoons Sriracha sauce
- 3 cups cooked brown rice
- 1 cup cucumber, scrubbed with clean vegetable brush under running water, sliced
- 1 cup carrot, scrubbed with clean vegetable brush under running water, peeled and shredded
- 1 jalapeno pepper (optional), scrubbed with clean vegetable brush under running water, sliced
- ½ cup cilantro, gently rubbed under cold running water, chopped
- 1 cup pickled vegetables or kimchi (optional)*
Directions:
- Wash hands with soap and water.
- In a large skillet, brown ground pork until internal temperature reaches 160°F when measured with a food thermometer. Drain fat.
- In a small bowl, combine soy sauce, corn starch, ginger powder, garlic powder and sugar. Add to cooked meat and mix well. Cook for 1 minute or until the meat is coated and the sauce has thickened.
- Divide rice into 6 bowls. Top with meat, cucumber, carrot, jalapeno and cilantro. Add pickled vegetables, such as pickled daikon radish, carrots or kimchi, if desired. Drizzle with spicy sour cream and enjoy!
- Store leftovers in a sealed container in the refrigerator for up to four days.
Air Fryer Pork and Apple Burgers
Nutrition Software Used: ESHA Food Processor
Ingredients:
- 1 egg
- 1 apple, scrubbed with clean vegetable brush under running water, grated (about 1 cup)
- 1 pound ground pork
- ½ cup breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 6 whole wheat burger buns
- Sauce of choice (optional)
- 1 tomato, gently rubbed under cold running water, sliced
- 1 ½ cups spring greens or arugula, gently rubbed under cold running water
Directions:
- Wash hands with soap and water.
- Crack egg into a large bowl and beat with fork. Wash hands with soap and water after cracking raw eggs.
- Add grated apple, ground pork, breadcrumbs, onion and garlic powder. Season with salt and pepper if desired. Mix well.
- Divide the mixture into 6 parts and shape into patties. Wash hands with soap and water after handling raw meat.
- Set the air fryer to 400°F and preheat for 5 minutes.
- Place the patties in an air fryer basket. Make sure they are not touching. Cook for 5 minutes. Flip and cook an additional 5 minutes, or until the meat reaches an internal temperature of 160°F on a food thermometer.
- Toast buns if desired. Assemble with a sauce of your choice (if desired), cooked patties, slices of tomato and top with spring greens.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Iron Powered Snack Mix
Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:
Family Fun on the Run
Archive Link: https://food.unl.edu/free-resources/newsletters/family-fun-on-the-run/archiveSubscribe Link: https://food.unl.edu/subscribe-family-fun-run-newsletterContact Info: Cami WellsTaxonomy Term Description:
Family Fun on the Run is a monthly newsletter designed to help families add physical activity to their already hectic schedules.
Ingredients:
- ½ cup cashews
- ½ cup dark chocolate chips
- 1 cup raisins
- 2 cups oatmeal square-shaped cereal
- 2 cups crunchy oat cereal (circle shaped)
Directions:
- Wash hands with soap and water.
- Mix together and store in an air-tight container.
Sauteed Garlic Scapes
Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:
Nutrition Education Program
Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 2 cups garlic scapes (about 15-20 scapes), gently rubbed under cold running water
- 1 Tablespoons vegetable oil
- Salt and pepper to taste
Directions:
- Wash hands with soap and water.
- Cut garlic scapes in 2-inch long pieces.
- In a large skillet, heat oil over medium-high heat. Add garlic scapes and cook for 4-6 minutes, while stirring occasionally until lightly toasted but still slightly crunchy. For softer scapes, continue cooking for 1-2 more minutes.
- Season with salt and pepper, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Kale and Garlic Scape Pesto
Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:
Nutrition Education Program
Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 2 cups kale leaves, gently rubbed under cold running water, stems removed and chopped
- 1 cup fresh basil, gently rubbed under cold running water
- ½ cup garlic scapes (about 5 scapes), gently rubbed under cold running water, chopped
- ½ cup nuts (walnuts, pine nuts, almonds)
- ⅓ cup Parmesan cheese
- ⅓ cup olive oil
- Salt and pepper to taste
Directions:
- Wash hands with soap and water.
- Place the kale, basil, garlic scapes, nuts, and cheese in a food processor or blender. Pulse until combined. Scrape down the sides with a spatula or spoon.
- While the food processor is running, slowly add half of the olive oil. Stop the food processor and scrape down sides again. Start the food processor and add remaining oil.
- Add salt and pepper, if desired.
- Use as a sauce for pasta dishes, add to sandwiches, or spread on crackers or toast.
- Store leftovers in a sealed container in the refrigerator for up to seven days, or freeze for up to three months.
Easy Refrigerator Pickled Beets
Beets contain vitamin C, which helps heal cuts and wounds. It is a good source of fiber, which helps to maintain bowel function. Beets also contain folate, which is important for red blood cell production, disease prevention, and prevention of neural tube defects (birth defects).
Nutrition Software Used: ESHA Food ProcessorNewsletter/Program: Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup sugar
- ¼ teaspoon salt
- 1 cinnamon stick
- ½ teaspoon whole cloves
- 2 cups sliced, cooked beets OR one 16-ounce can sliced beets, drained
Directions:
- Wash hands with soap and water.
- In a medium saucepan, combine vinegar, water, sugar, salt, cinnamon, and cloves. Bring to a boil.
- Add sliced beets and simmer for 3 minutes.
- Carefully transfer beets and liquid to a clean canning jar or a glass container with a tight-fitting lid. Discard the cinnamon stick. Let sit uncovered at room temperature to cool, for about one hour.
- Close the jar tightly and transfer to the refrigerator. Refrigerate overnight before serving.
- Drain before serving. Serve on a sandwich, wrap, salad, charcuterie board, or as a side dish.
- Store leftovers in a sealed glass jar or container in the refrigerator for up to four weeks.
Strawberry Milk
Adults should aim for 3 servings from the dairy group each day. Try to choose low-fat or fat-free dairy foods, such as 1% or skim milk and low-fat or fat free cheese and yogurt.
Nutrition Software Used: ESHA Food ProcessorNotes:*Other types of fruits can be used, such as raspberries, blueberries, or peaches.
Newsletter/Program: Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 1½ cups fat-free milk
- ½ cup strawberries (fresh or frozen, thawed), gently rub fresh strawberries under cold running water, chopped*
- ½ Tablespoon sugar
- ½ teaspoon vanilla extract
Directions:
- Wash hands with soap and water.
- Combine all ingredients in a blender.
- Blend until smooth. Enjoy!
- Store leftovers in a sealed container in the refrigerator for up to four days. Notes:
Chicken Alfredo Pasta
Keep raw meat, poultry, eggs, and fish separate from cooked and ready-to-eat foods. Do not wash or rinse raw meat or poultry.
Source:
This recipe is provided by Iowa State University Extension and Outreach. For more resources like this, visit the Spend Smart. Eat Smart. website at ”http://spendsmart.extension.iastate.edu”. Spend Smart. Eat Smart. is a registered trademark of Iowa State University.
Newsletter/Program: Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 1 pound chicken, skinless and boneless
- 1 Tablespoon vegetable oil
- 2 ½ cups whole wheat penne or rotini pasta
- 3 cups broccoli florets, gently rubbed under cold running water OR 3 cups frozen chopped broccoli
- 1 cup low-fat milk
- 8 ounces low-fat cream cheese, cubed
- ½ cup Parmesan cheese, grated
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Directions:
- Wash hands with soap and water.
- Remove visible fat from chicken and cut into bite-sized pieces. Wash hands with soap and water after handling uncooked chicken.
- Heat oil in a large skillet over medium heat. Add chicken cubes and cook for 7 to 9 minutes, while stirring occasionally, until chicken reaches 165°F when measured with a food thermometer. Set aside and cover to keep warm.
- Cook pasta according to package directions. Add fresh or frozen broccoli during the last 3 minutes of cooking.
- Drain the water from the pasta and broccoli. Return food to the pot and return to the stove over low heat.
- Add the milk and cream cheese. Stir the mixture constantly until smooth.
- Add the Parmesan cheese, garlic powder, pepper, and cooked chicken. Stir to combine.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Mushroom Salsa
While eaten as a vegetable, mushrooms are fungi. Their unique nutrient composition provides B vitamins similar to that of grains, beans and meats.
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 2 cups mushrooms, gently rubbed under cold running water, diced
- ¼ cup onion, scrubbed with clean vegetable brush under running water, diced
- 1 jalapeño, gently rubbed under cold running water, seeded, diced
- ¼ cup fresh cilantro, gently rubbed under cold running water, chopped
- 1 garlic clove, minced OR ¼ teaspoon garlic powder
- 2 Tablespoons lime juice
- ½ Tablespoon vegetable oil
- ¼ teaspoon ground cumin
- ¼ teaspoon salt (optional)
Directions:
- Wash hands with soap and water.
- In a medium bowl, combine all the ingredients. Mix gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve as a topping or a side dish with tacos, quesadillas, grilled meats, or as a dip with tortilla chips.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Curried Rice Salad
This quick and easy rice dish provides four out of the five MyPlate food groups. Consider adding more protein, such as cooked chicken or chickpeas.
Nutrition Software Used: ESHA Food ProcessorNotes:*If using leftover rice to make the recipe, use 2½ cups of cooked rice. Other types of rice or grains can be used, such as quinoa, farro, wild rice, etc.
**Add 1 cup cooked diced chicken or chickpeas in step 3, if desired.
Newsletter/Program: Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 1 cup brown rice, uncooked*
- 1 cup radishes, scrubbed with clean vegetable brush under running water, diced
- ½ cup red onion, scrubbed with clean vegetable brush under running water, diced
- ½ cup chopped nuts or seeds (almonds, walnuts, sunflower seeds, etc.)
- ½ cup raisins
- ½ cup fresh parsley, gently rubbed under cold running water, chopped
- 3 Tablespoons vegetable oil
- 3 Tablespoons vinegar (apple cider, red wine, or white wine vinegar)
- 1 Tablespoon sugar
- 1 Tablespoon curry powder
- ¼ teaspoon pepper
- ½ teaspoon salt (optional)
- 1 cup diced, cooked chicken or cooked chickpeas (optional)**
Directions:
- Wash hands with soap and water.
- Cook rice according to package directions. Set aside to cool.
- In a large bowl, combine rice, radishes, onion, nuts, raisins, and fresh parsley.
- To make the dressing, combine vegetable oil, vinegar, sugar, curry powder, pepper, and salt (if desired) in a small bowl until well combined.
- Add the dressing to salad and toss to combine.
- Serve warm or cold, as a main dish, or as a side.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Asian Cabbage Slaw
Nutrition Software Used: ESHA Food ProcessorNotes:
This slaw pairs perfectly with the Slow-Cooker Korean Beef Tacos.
Ingredients:
- 3 cups purple cabbage, scrubbed with clean vegetable brush under running water, shredded
- 1 cup carrots, scrubbed with clean vegetable brush under running water, grated
- 2 green onions, gently rubbed under cold running water, finely chopped
- ¼ cup cilantro, gently rubbed under cold running water, chopped
- 2 Tablespoons lime juice
- ½ Tablespoon low-sodium soy sauce
- ½ teaspoon sesame oil
- ½ Tablespoon sesame seeds
- ¼ teaspoons salt (optional)
Directions:
- Wash hands with soap and water.
- In a large bowl, combine all the ingredients.
- Cover and refrigerate until ready to serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Slow Cooker Korean Beef Tacos
Notes:
Get the Asian Cabbage Slaw Recipe here.
Ingredients:
- 3 pounds beef chuck roast or 7-bone roast, trimmed
- ⅓ cup brown sugar
- ½ cup low-sodium soy sauce
- 10 garlic cloves, minced
- ½ cup low-sodium beef broth
- 2 Tablespoons fresh ginger root, gently rubbed under cold running water, grated
- 2 Tablespoons lime juice
- 2 teaspoons sesame oil
- 12 small flour or corn tortillas
- ½ cup low-fat sour cream
- 2 teaspoons Sriracha sauce
- ¼ cup cilantro, gently rubbed under cold running water, chopped (optional)
- 2 avocados, gently rubbed under cold running water, sliced (optional)
- 2 limes, sliced (optional)
- Asian Cabbage Slaw (recipe linked in the notes)
Directions:
- Wash hands with soap and water.
- Place beef in the slow cooker. Wash hands after handling uncooked meat.
- In a medium bowl whisk together the brown sugar, soy sauce, garlic, beef broth, ginger, lime juice, and sesame oil. Pour the mixture over the beef.
- Cover and cook on low for 10-12 hours, until tender.
- In a separate small bowl, prepare spicy sour cream by stirring together the ½ cup sour cream with the 2 teaspoons of Sriracha sauce. Refrigerate until needed.
- Remove beef from the pot and shred or chop. Add ½ cup of liquid to the beef and combine.
- Toast tortillas if desired. Top with shredded beef, cabbage slaw (recipe linked in the notes below) and spicy sour cream.
- Top with cilantro, avocado slice, and squeeze some lime juice over the top, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Pan Seared T-Bone Steak with Chimichurri Sauce
Nutrition Software Used: ESHA Food ProcessorNotes:
To make this recipe using an air-fryer, follow this recipe.
Ingredients:
- ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 ½ Tablespoons vegetable oil
- 1 Tablespoon red wine or apple cider vinegar
- ¼ teaspoon pepper (optional)
- ¼ teaspoon red pepper flakes (optional)
- 1 pound beef T-Bone Steak
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Wash hands with soap and water.
- To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
- Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
- Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
- Preheat cast iron skillet over medium-high heat. Add the steak and cook for 7 minutes.
- Flip the steak and cook for another 4 minutes until the meat reaches an internal temperature of 145°F on a food thermometer.
- Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
- Serve topped with chimichurri sauce.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Air Fryer T-Bone Steak with Chimichurri Sauce
Nutrition Software Used: ESHA Food ProcessorNotes:
To make this recipe using a cast iron skillet, follow this recipe.
Ingredients:
- ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1½ Tablespoons vegetable oil
- 1 Tablespoon red wine or apple cider vinegar
- ¼ teaspoon pepper (optional)
- ¼ teaspoon red pepper flakes (optional)
- 1 pound beef T-Bone Steak
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Wash hands with soap and water.
- To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
- Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
- Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
- Set the air fryer to 400°F and preheat for 5 minutes.
- Place the steak in an air fryer basket and cook for 6 minutes. Flip the steak and cook for another 4 minutes, or until the meat reaches an internal temperature of 145°F on a food thermometer.
- Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
- Serve topped with chimichurri sauce.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Asian Peanut Beef and Pasta
Ingredients:
- 8 ounces of uncooked spaghetti
- 1 ½ Tablespoons vegetable oil
- 1 pound beef Top Round Steak, trimmed and cut into ⅛-inch thick strips
- ¼ cup low-sodium soy sauce
- ½ cup water
- 1 Tablespoon vinegar (apple cider, rice, or rice wine vinegar)
- 2 teaspoons sugar
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 2 Tablespoons creamy peanut butter
- ½ teaspoon crushed red pepper (optional)
- 1 cup cucumber, scrubbed with clean vegetable brush under running water, seeded and diced
- ½ cup green onions, gently rubbed under cold running water, finely chopped
- ¼ cup peanuts, crushed
Directions:
- Wash hands with soap and water.
- Cook pasta according to package directions. Set aside.
- In a large nonstick skillet or wok, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 160 °F on a food thermometer. Set aside and keep warm.
- Return the skillet to medium heat. Add soy sauce, water, vinegar, ginger, garlic, peanut butter, and red pepper, if desired. Cook while stirring frequently, for 2-3 minutes or until thick and bubbly.
- Add cooked noodles, beef, and cucumbers and toss to coat. Serve immediately.
- Serve sprinkled with green onions and crushed peanuts.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Multi-Cooker Beef Stroganoff
Nutrition Software Used: ESHA Food Processor
Ingredients:
- 2 ½ Tablespoons oil
- 1 ½ pounds beef Top Round Steak, trimmed and cut into ¼-inch thick strips
- 1 pound fresh mushrooms, gently rubbed under cold running water, sliced
- 1 cup onion, scrubbed with clean vegetable brush under running water, finely chopped
- 3 garlic cloves, minced
- 1 cup low-sodium beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
- 1 ½ cups low-fat sour cream
- ¼ cup fresh parsley, gently rubbed under cold running water, chopped (optional)
Directions:
- Wash hands with soap and water.
- Using the sauté function on your multi-cooker, heat 1 tablespoon of oil. Add half the steak pieces to the pot and brown on all sides, about 3 minutes. Remove from the pot and repeat with the remaining pieces. Remove from the pot and keep warm.
- Wash hands after handling uncooked meat.
- Add 1 tablespoon of oil to the pot. Add the mushrooms and cook for 5 minutes, or until golden, stirring occasionally to prevent them from burning. Add 1 tablespoon of water if the mushrooms begin to stick. Remove from pot and set aside.
- Add the remaining ½ tablespoon of oil to the pot. Add chopped onion and cook stirring occasionally, for 5 minutes until softened.
- Add garlic and sauté for another minute.
- Pour in beef broth, Worcestershire sauce, mustard, salt, and pepper, and stir until combined. Add the browned beef pieces and stir.
- Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
- Cook on high pressure for 18 minutes followed by a 15-minute natural release, then a quick release. Once pin drops, remove lid.
- In a small mixing bowl, combine cornstarch and cold water until smooth. Add slurry to the pot.
- Select the sauté function and bring the gravy to a boil, stirring constantly until it thickens.
- Add the sour cream and mushrooms and stir until smooth.
- Serve with egg noodles, polenta, rice, zucchini noodles, or spaghetti squash. Top with fresh parsley, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.