Grilled Beef Skewers
1 lb. beef sirloin steak, thinly sliced
1/4 cup Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard
Toss steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside. Preheat grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers. Grillskewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.
(this recipe can be used with any type of meat such as chicken or pork)
1/2 cup Extra Virgin Olive Oil
1/4 cup white vinegar
3 Tbsp. lemon juice
1 envelope Italian Salad Dressing & Recipe Mix
2 lb. mixed fresh vegetables (zucchini, red peppers, yellow peppers, green peppers, new potatoes and squash), cut up
Mix oil, vinegar, juice and salad dressing mix in a small bowl as directed on package. Reserve 1/4 cup of the dressing; refrigerate until ready to use. Pour remaining dressing over vegetables in shallow glass dish; cover. Refrigerate 1 hour to marinate, stirring after 30 min. Drain vegetables; discard marinade.Preheatgreased grill to medium-high heat. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with the reserved 1/4 cup dressing.
Strawberry and Spinach Salad
4 cups baby spinach leaves1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese3 cups torn Boston lettuce1 small red onion, thinly sliced, separated into rings2 cups strawberries, sliced1/2 cup Walnut Halves, toasted1/2 cup Poppyseed Dressing (recipe below)
Place half of the spinach on serving plate. Top with half each of the cheese, Boston lettuce, onions and strawberries. Repeat layers. Sprinkewith walnuts. Drizzle with dressing just before serving.
Poppy Seed Dressing
1/2 cup splenda1 tsp. Salt1 tsp. dry mustard1/4 cup wine vinegar1/2 cup olive oil1/2 cup canola oil1 Tbsp. minced onion3 Tbsp. Mayonnaise4-1/2 tsp. poppy seed
Beat sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended. Add olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover. Refrigerateuntil ready to serve.
Garlic Alaska Scallops
1 lb. scallops1 tbls. onion powder6 cloves garlic, minced1 tbls. olive oil1/4 cp. white wine1/2 cp. heavy cream
Sauté garlic oil on medium-high heat in a medium skillet for 2 minutes. Add scallops and sauté for 6-8 minutes. Remove from pan. On medium to high heat, add white wine to skillet and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops and gently toss in sauce for about 1 minute.
Pork Chops Dijon
1 lb. pork loin chops, boneless2 tbls. olive oil2 tbls. italian dressing1 medium onion, sliced1/4 tsp. pepper3 tbls. dijon mustard
In a large skillet over medium-high heat, add olive oil and brown pork chops on both sides. Remove chops. Add onions to skillet cook and stir over medium heat for 5 minutes. Next add pork chops to skillet. Combine Italian dressing, pepper and dijon mustard, and spread over top of chops. Cover and cook over medium heatr for 15 minutes.
Mexican Beef Bites
4 ozs. beef tenderloin, cut 1/2"1 large tomato1 large jalepeno3 cloves garlic1 tbls. lime juice1/4 bunch cilantro1 sm. onion1 tsp. salt1 tsp. cumin2 tbls. olive oil
Place tomato, jalepeno, garlic, lime juice, cilantro, onion, salt, and cumin into food processor and puree. Next, place beef cubes and mariande into a resealable bag. Marinate beef for at least 2 hours. Drain marinade. In a large skillet, over medium-high heat, add olive oil. Once olive oil is hot, add beef and saute for 5 minutes or until beef is to desired doneness.
1 cup of ham1 cup of breakfast sausage, raw12 large eggs1/2 cup of heavy cream1 cup Monterey Jack cheese, grated1 cup of sharp cheddar cheese, grates2 teaspoon salt1 teaspoon black pepper1 teaspoon celery seed1 teaspoon onion powder1/2 teaspoon nutmeg
In a medium skillet, saute sausage and ham, remove from heat. In a medium mixing bowl, whisk eggs, cheese, cream and spices together. Place meat evenly into a greased baking dish, add egg mixture. Place in oven at 350 for 30 minutes or until center of casserole is firm. Serve immediately.