As our schedules get busier and kids head back to school, it’s important to think about how to simplify life. Feeling overwhelmed can often lead us to make poor food choices. This may be due to stress eating or just not having the time to plan meals and grocery shop. Try these tips to help simplify feeding your family:
- Plan a menu: Grocery shop based on a menu for the week ahead. Just knowing what you are going to make is sometimes the biggest battle, this will get that done and make sure you have the groceries on hand to make it.
- Prepare extra: Cook extra meat one night to use as leftovers the next. If you want recipes that instruct you on how to use left over meat visit beefitswhatsfordinner.com
- Meal Ideas: Keep an ongoing list that’s easily accessible of meal ideas. It can be exhausting to always recreate the wheel. In the “notes” section of my iPhone I keep a list of meal ideas so I can quickly come up with something in a pinch. For more ideas on simple meals that take very little time, check out our 30 meals in 30 minutes at www.mobeef.org
- Keep it simple. Each meal should be a basic pattern of
- Protein (meat, cheese, eggs, peanut butter, fish, beans)
- Whole Grains
- Healthy Fats (olive oil, avocado, nuts, seeds, olives)
- Keep extra non-perishable snacks in your glove box for times when you are running late. This will help prevent last minute fast food stops. Nuts, dry fruit, or whole grain cereal bars are good options.
- Think Big: Make large quantity items such as muffins, granola bars, or trail mix.
With the August heat finally rolling in we are nearing the end of summer. With that we can make another safe bet that you might be tired of your regular grilling routine by this point. One of the best ways to switch up your grilling routine is by adding a rub or a marinade to your meat before throwing it on. Rubs and marinades allow you to enjoy a different flavor on your steak every night.
While you can totally buy the store marinades and be satisfied, often their sodium content doesn’t fit into a lean and healthy diet. Instead we suggest you take regular items out of your pantry, check out some of our recipes, and make your own!
When using a marinade it’s important to remember that you can use it for flavor and tenderization. If you just want to add some flavor to a more tender cut, like a strip steak or filet, then only marinate for 30 minutes or up to two hours. On tougher cuts, such as the flank steak or skirt steak, you want to give the marinade time to work. Six hours to 18 hours is what we recommend for those tougher cuts. Good spices that round out marinade flavors include garlic, thyme, cumin or fennel seeds.
Dry rubs are also great on more tender cuts. A rub is a collection of dry spices that we use just for flavor. I love rubs because it’s a way of adding flavor without adding any fat and calories. When using a dry rub, actually press it into the meat so that it makes really good contact. I like to use a dry rub with a little bit of olive oil. Put the oil on the steak first so the rub has something to stick to.
Whether it’s a rub or a marinade, just find the flavor you like. The different flavors of rubs and marinades are endless. Have fun mixing different ingredients to flavor your steaks and burgers.
To continue our celebration of beef month in May, here’s a BuzzFeed article with 25 delicious dinner recipes that you can create with varieties of ground beef. Ground beef is an important staple in many recipes that provides great flavor and nutritional value, but with little effort to create.
Click here for the link to these 25 delicious recipes.
While we are looking at BuzzFeed articles, here are some fun beef-related links for your entertainment.
In May, we celebrate National Beef Month. To spread awareness of this celebration, we’d thought we would share some fun beef facts.
Here are some facts you may not know about cattle and the beef industry:
- Beef is a nutrient-dense food and is the #1 source of protein, vitamin B12 and zinc
- Raising beef cattle is the single largest segment of American agriculture
- Twenty-nine cuts of beef meet government guidelines for lean
- Cattle have four parts to their stomach and can detect smells up to six miles away
- Cattle are herbivores so they only have teeth on the bottom
- The U.S. supplies 25% of the world’s beef with 10% of the world’s cattle
- A 3-ounce serving of lean beef is an excellent source of protein, supplying more than half of the protein most people need each day
- There are more than 94 million head of beef cattle being produced by 1 million beef producers in the U.S. Of these operations, 97 percent are family-owned
- There are 50 breeds of beef cattle in the U.S. The most popular are Hereford, Angus, Brahman and Charolais
- Texas is the top producer of beef in the U.S., followed by Nebraska, Missouri, Oklahoma and South Dakota
- 160 degrees F is the correct cooking temperature to ensure safe and savory ground beef
- Cattle produce about 25 billion pounds of meat each year
- The hide from one cow can make 144 baseballs, 20 footballs or 12 basketballs
- The combined value of the cattle and beef industry is $200 billion
The National Cattlemen’s Beef Association has recently launched a new social media campaign. Both producers and consumers are being asked to post a picture to Facebook, Twitter and Instagram with the hashtag #beefsonmyplate to show the benefits and variety that is available when beef is incorporated into a healthy diet. In the post, share it specifically with @SecBurwell and @USDA.
Due to revising of beef guidelines, Red meat is being threatened by the Dietary Guidelines Advisory Committee for removal from the center of the plate. This campaign was created to keep beef on the dinner plate and to remind consumers the health benefits of incorporating lean beef into their diets.
The goal is for a 1,000 photos to be shared on social media with the hashtag #BeefsOnMyPlate, and directed at the Secretaries of the U.S. Department of Agriculture and Health & Human Services.
Prime Rib is a choice beef cut from one of the eight primal cuts of beef. With a rub-on seasoning and slow roasting, your prime rib will give you a deliciously tender, tasty main course. Check out this Prime Rib recipe:
Perfect Prime Rib:
prime rib roast (size doesn’t matter)
1⁄2 cup kosher salt
1⁄4 cup rosemary
1⁄4 cup horseradish powder
1⁄4 cup garlic powder
1⁄8 cup cracked black pepper
• Combine seasonings, and rub into roast.
• Let sit while oven preheats to 375.
• Place roast in broiling pan, fat side up or bone side up.
• Bake for 45 minutes.
• Turn oven off, do not open oven.
• One hour before serving, turn oven back on 45 minutes.
• Take rib out, let stand for 15 minutes. This is very important; it allows the juices to distribute.
• Do not carve “ahead of time.” Scrape off the salt “shell.”
• Serve with au jus and horseradish sauce.
Recipe and photo credit:Food.com
One thing many cattle producers are often questioned about is how they treat the land. No matter what kind of farming you do, having respect for the environment is always imperative and is taken with utmost importance. Farmers take time to nourish and fertilize the soil, to make sure they manage their resources carefully and they don’t waste.
Good land and soil are the source of life for what is needed on the farm. In other words, they serve as the base of the farmers’ livelihood. The farmer takes care of the soil, which produces good crops. These good crops serve as high quality nutrition and supplements for animals. Then, these animals are a source of high-quality, nutritional meat and serve for many other purposes in various industries such as pharmaceuticals, fashion, athletics, and many more. Farmers manage manure and encourage sustainability by using it as fertilizer on the soil to nourish it. From here, the cycle starts over, encouraging a sustainable lifestyle.
Today, on Earth Day, we celebrate protecting our environment and preserving it for years to come. Farmers do their part everyday by keeping the land and soil healthy. They help the Earth not only produce sustainably, but also help provide the best products for nourishment worldwide.
Do you smell that? No, it’s not the smell of fresh cut grass or spring flowers. What you smell has a distinct scent. It finds its way through your senses easily. It floats through the air and calls to you like an old friend would. It’s something not only your nose enjoys but your mouth enjoys as well as it waters at first sniff.
This familiar scent is the smell of meat cooking on your grill.
As the weather changes, this is a call to action to fire up your grill and get outside. Why waste beautiful spring weather inside when your can be in the sunshine grilling, eating and enjoying time with your family and friends.
When you look for the perfect meal to throw on the grill, beef is your best option. From burgers to steaks, it is a classic, American dinner that satisfies the whole family, while also still providing the needed vitamins and nutrients to meet their daily needs. Not only are their various cuts of meat but there are varieties of leanness that give you lots of options to choose from.
For beef recipes that will satisfy your family for any grillin’ meal, visit the Missouri Beef Industry Council on Pinterest. Also, for more information the benefits of beef and other recipes follow us on Facebook and Twitter.
Photo Credit: smokengrilled.com
Missouri Beef Industry Council is kicking off spring with a lot of events to reach the millennial marketplace. As we head into this weekend, Mark Russell, MBIC Executive Director, is attending the Missouri Academy of Nutrition and Dietetics Convention in Branson, MO. This annual meeting focuses on “Decoding the Mysteries of Nutrition and Dietetics” and provides a chance to share the benefits of beef with nutritionists and dieticians statewide. Ensuring that these industry professionals understand the importance of beef and protein in their diet is essential to not only consumers but also the success of our cattle farms and ranches statewide.
To compliment the nutrition opportunity in Branson, Davin Althoff, MBIC’s Business Director and CFO is traveling towards The Arch for the Go! St. Louis Marathon. There he hopes to interact with millennial moms and youth at the event where they will decorate a heart and then take a picture with their artwork. If they use the hashtag #WhyILoveBeef and post it to social media they will be entered to win a FitBit. This exposure to the urban audience who is interested and invested in their health and diet is important to the check-off dollar because these are the consumers who keep the demand for beef high in grocery stores. Beef’s nutritional benefits can help improve the diet and lifestyle of these consumers and it has proven to be a great place to invest our time and dollar.
To discover more about the benefits of beef and other facts, follow the Missouri Beef Industry Council on Facebook and Twitter. For additional recipes to add spice for your dinner tonight, visit our account on Pinterest.
April 1st is more than just April Fools Day. All pranks aside, today we also celebrate another lesser-known holiday – National Walking Day.
The American Heart Association sponsors this holiday to remind people of the benefits of walking. Americans are encouraged to lace up their sneakers to take just 30 minutes out of their busy day to make time for a walk. The AHA hopes schools, workplaces and communities get involved with this holiday to inspire people in taking their first steps towards a healthier lifestyle.
To prepare for a good walk or workout, you must prepare with protein. The AHA recognizes eight lean, heart-healthy beef cuts that help you get your daily nutrients.
• Extra Lean Ground Beef (96% lean, 4% fat)
• Bottom Round Steak (USDA Select grade)
• Sirloin Tip Steak (USDA Select grade)
• Top Sirloin Petite Roast, Boneless (USDA Select grade)
• Top Sirloin Strips (USDA Select grade)
• Top Sirloin Filet (USDA Select grade)
• Top Sirloin Kabob (USDA Select grade)
• Top Sirloin Steak, Boneless, Center Cut (USDA Select grade)
Happy April Fools Day from the folks at MBIC. We don’t have many tricks up our sleeve but we do have recipes and fun ideas you can try at home. Just visit the Missouri Beef Industry Council on Pinterest and follow us on Facebook and Twitter.
Since 1973, producers, agricultural associations, corporations, universities, government agencies and countless others across America have been gathering together to recognize the abundance provided by American agriculture. The Agriculture Council of America created Ag Day for four main reasons:
1. To increase awareness of how food, fiber and renewable resource products are produced.
2. To value the essential role of agriculture in maintaining a strong economy.
3. To appreciate the role agriculture plays in providing safe, abundant and affordable products.
4. To acknowledge and consider career opportunities in the agriculture, food, fiber and renewable resource industries.
In the 1960s, the American farmer fed around 25 people, but today they feed more than 144 people. However, it’s not just the farmer who makes our food possible. The entire agriculture industry, all the way to the grocery store, serve as vital links in a chain that brings food to every citizen and millions of people abroad.
Not only is the demand for food and fiber increasing with population growth but the need for efficiency and technology is growing as well. National Ag Day was created to remember how the agriculture industry has grown and developed in the past as we continue to look forward to keeping agriculture strong in the future.
National Ag Day falls during National Ag Week, which is March 15-21, 2015. For more information on National Ag Day, visit http://www.agday.org.
As St. Patrick’s Day approaches, many families are looking for a way to be festive with for the holiday with their meals. There’s no better way to do this for March 17th than with the traditional meal of corned beef and cabbage.
Corned beef is a salt cured beef product that once began in Ireland as a luxury food. In the early 1800’s, cows were not used for their meat supply but only for their dairy, so this meal was very rare to have. It was so rare that pork was often substituted.
Sometime in the mid 1800′s when the Irish immigrated to America, they found that Jewish corned beef was very similar in texture to the pork used in their recipes. It was then that corned beef was used as a replacement for the bacon when preparing corned beef and cabbage meals. Soon after that, the Irish-Americans began having corned beef and cabbage on St. Patrick’s Day.
Click here for the link for an original corned beef and cabbage recipe!
For more beef recipes that will satisfy your family for any meal, visit the Missouri Beef Industry Council on Pinterest. Also, for more information the benefits of beef and other recipes follow us on Facebook and Twitter.
Who knew one word could have so many meanings?
As we look over the past decade, a word that has progressively made its way into the agriculture industry is the word “sustainable.” It describes a way of thinking, a way of production and applies to many areas in the industry. However, due to the fact that it is applicable in so many ways, it has also caused some confusion between producers and consumers.
According to Merriam-webster.com, the word is defined as:
adjective sus·tain·able \sə-ˈstā-nə-bəl\
: able to be used without being completely used up or destroyed
: involving methods that do not completely use up or destroy natural resources
: able to last or continue for a long time
This one set of descriptions doesn’t even touch what it means to many cattle producers in the state as well as nationwide. It is not only a way to ensure producer’s farms and ranches last longer and are more efficient, but it is also a way to put better products on the market and conserve the environment and natural resources around us.
Cattlemen and women have been incorporating more and more sustainable practices to help the beef industry keep growing and developing for years to come. This effort is not only for cattle producers and their farms, but to make sure the consumer will always have a quality product.
The National Cattlemen’s Beef Association (NCBA) has started a significant research effort with the Beef Checkoff that is looking more into the amount of sustainability that has increased in farms and ranches over the past few years.
The first phase of the Beef Industry Sustainability Assessment has been completed using data from the Meat Animal Research Center in Clay Center, Nebraska. The results were recently certified by NSF International, lending credible, third-party verification to the study, helping to prove that beef is sustainable. The results of phase one can be found here: http://beefresearch.org/beefsustainabilityresearch.aspx.
In phase two of the assessment, the work is being expanded to include data from individual cattle-producing regions across the country. By looking at regional practices and incorporating that information into the study, the research will be more representative and we will be better able to tell the beef story through sound science.
Cow-calf producers, stockers and feedyard operators are being surveyed to see how the way they produce beef has changed over time. The Beef Industry Sustainability Assessment is not an attempt to force a change in practices or advocate a one-size-fits-all approach to beef production. There are few things less sustainable than a one-size-fits-all approach. So visiting these operations first-hand is allowing the program to do in depth research on what is working for producers and what is not.
MBIC’s own Davin Althoff has been visiting producers in the state and looks forward to reporting the results of how Missouri cattle producers are improving their operations through sustainable practices.
“In response to large food service and food retail companies interested in purchasing verified sustainable beef, NCBA launched a life cycle analysis from coast-to-coast. They are partnering with the USDA to conduct this analysis,” says Althoff. “Missouri is the first state in the Midwest region to schedule visits with various beef producers.”
This week, Althoff met with backgrounders, seedstock producers and cow/calf producers along with attending the Southwest Missouri Forage Conference in Springfield to see how sustainability is changing farms and ranches around the state.
“What we hope this program will do is to provide a baseline study for the industry to utilize in discussions with food service and retailers that is scientifically proven that shows over time that we have continues to improve how our beef is produced,” Althoff says.
Kim Stackhouse, Director of Sustainability Research for the NCBA attended and spoke at the Southwest Missouri Forage Conference. She highlighted that not all definitions of sustainability are similar. However, she felt that the best definition that could apply to many issues would be described as “continuous improvement.”
“If we can improve what we do and prove it is done sustainably, that’s what we hope this study does at the end of the day,” Althoff says.
County cattlemen’s meetings are in full swing! These cattlemen’s associations give producers the opportunity to join together with other passionate agriculturalists to give them the chance to get involved on the local level. Getting involved locally allows members to have a hand in setting the foundation in these grassroots organizations. However, you don’t have to be a cattle producer to get involved. Many people in the community take pride in their local cattlemen’s association and other businessmen and politicians are even taking initiative in being active members.
The county level serves as a good way for producers and community members to go above and beyond in promoting the beef industry. Whether they produce beef or consume beef, county cattlemen’s members all over the state are answering the call to take the lead in sharing the many benefits that the beef industry brings to the state of Missouri.
“It takes more than just a few people in Columbia, Missouri to talk about our industry,” said Mark Russell, Executive Director of the Missouri Beef Industry Council. “Producers and community members getting involved on the local level is crucial to the strength of the beef industry statewide.”
Answer this call to action today by joining your local county cattlemen’s association. To see more information on upcoming meetings in your area visit: http://www.mocattle.org/eventsmeetings.aspx
To discover more about the benefits of beef and other recipes follow the Missouri Beef Industry Council on Facebook and Twitter. For additional recipes to add spice for your dinner tonight, visit our account on Pinterest.v
MBIC is excited to welcome it’s newest team member, Shannon Yokley! She will be interning with us for the remainder of the school year and provides us with a wealth of knowledge on not only the producer communications side, but the millennial perspective as well! Welcome, Shannon!
Here is a little biography about Shannon…
I am a passionate, big-hearted aggie who hails from Jefferson City, Mo. I grew up living, breathing and loving every aspect of agriculture as I made my way from 4-H into FFA. Through these organizations, I developed a passion for the livestock industry and began my own herd of registered Angus cattle. Since the age of eight, I have been showing cattle at local, state and national levels.
While in high school, I discovered that I enjoyed writing and communicating when I became active in my high school’s journalism club. So, when it came down to selecting a major at the University of Missouri, my choice was simple. Science and Agricultural Journalism was the only choice– it combines both my passion of agriculture and my love of writing. Anytime I get a chance, I proudly state that I have “the best of both worlds.”
As a senior at MU, I try to stay as involved as I can on campus, as well as in the agriculture industry. I am a College of Agriculture, Food and Natural Resources Peer Career Coach, a member of the 2014 Mizzou Intercollegiate Livestock Judging Team and I recently retired as president of the Alpha – Chi Chapter of Sigma Alpha Professional Agricultural Sorority. Organizations I am also an active member of on campus include Agricultural Communicators of Tomorrow, Mizzou Collegiate Cattlewomen, Collegiate Farm Bureau and Griffith’s Leadership Society for Women.
In my spare time I enjoy being outside, working on my photography skills and eating a nice, juicy steak. When I’m not working with my cattle, I am playing with Princess – my German Shorthair bird dog.
It was a busy and successful weekend for us, here at the Missouri Beef Council. We had a great time in St. Louis this weekend attending the Go! St. Louis Marathon and opening day of the St. Louis Cardinals.
Both events were a great opportunity for us to advocate for beef and educate consumers on the importance of beef in their lifestyle. Go Beef!
We started out the weekend on Friday and Saturday working the Go! St. Louis Expo. Here we got to interact and catch up with some of our Team Beef members we also got to share the importance of beef with the thousands of consumers going through the Expo.
Then Sunday was race day! We had a great time interacting with our Team Beef members after they completed their races. We had Team Beef members in the full and half marathons that took place. All Team Beef members did a great job and we are proud of their accomplishments.
Then on Monday we finished up our time in St. Louis at the Cardinals Opening Day Rally! We had our own booth at the rally where we handed out thousands of foam fingers sponsored by The Missouri Beef Industry Council. The foam fingers were a hit and gave us the chance to promote beef to thousands of consumers. Over 25,000 people were expected in attendance at the Opening Day Rally.
Here at the Beef Council we are so excited about the opportunities this past weekend in St. Louis had to offer! We got the chance to advocate and promote all things beef on a big scale to thousands of consumers! What more could you ask for! Go Beef!
Exciting news, marathon season is almost here! The Beef Council is looking forward to cheering on and supporting our Team Beef members during this busy and exciting time. We know all of the members have worked very hard training for their races! We are so proud of them and know they are great advocates for beef in a healthy lifestyle! Great job Team Beef. Keep it up!
Best of luck to all our runners in these upcoming races!
- Go St.Louis Marathon- St.Louis 04/05/14
- Go Girl Marathon- Columbia 05/24/14
- Hospital Hill Run- Kansas City 06/06/14
- Rock n’ Roll Marathon- St. Louis 10/19/14
- Bass Pro Marathon- Springfield 10/31/14
Also there is something new for Missouri Team Beef members and fans! A new website just for Team Beef! Check it out at www.moteambeef.com and let us know your feedback. We hope this website acts as a great resource for members and prospective members. On the site you can access numerous items. There will be a member spotlight updated often, as well as a calendar, ways to contact MBIC. The website will also include appropriate documents such as reimbursement forms, waivers etc. In additions there will be nutritional resources and news updates for Team Beef. And for prospective Team Beef members there will be a frequently asked questions section, and access to the application form. So what are you waiting for? Go check it out at www.moteambeef.com!
When you’re planning your next meal remember beef’s big 10! Beef is not just tasty it is essential to your health. From b-vitamins that help give you the energy to tackle busy days and of course the protein in beef that helps preserve and build muscle. Beef is a must for good health and nutrition. If you want more information on how beef can benefit you visit our website by clicking here!
The town of Springfield Missouri has a new hometown hero. Emily Scott, a daughter, granddaughter, sister and a friend of many now has another title; she is an Olympic short track speed skater. Scott is on her way to Sochi where she will be competing in the 2014 Olympic Games.
Emily began skating when she was just three years old. When her older sister began skating, Emily decided she wanted to follow in her footsteps. So Emily and her sister both joined the speed team at a local ice rink.
“Skating eventually became my life and I found myself winning regional and national championships at a young age.” Says Emily
Emily stuck with skating throughout all of her schooling, she never did any other sports. She put all of her hard work and dedication into speed skating, with dreams of going to the Olympics.
Eventually Emily had to make the switch from inline speed skating to short track speed skating because inline speed skating was not an Olympic sport.
“I wanted to give up many times but I knew I would have regrets so I stuck it out” explained Emily.
Emily Scott met her goal and is now an Olympian.
“I learned at a very young age that in order to get where you want to be in life, you have to work very hard.” Says Emily
Emily trains 6 days a week. Most of her days are 8 hours days. Her workouts range from skating to off the ice workouts such as technical work and lifting weights.
Emily grew up in an environment that she believes taught her importance of hard work. Every weekend growing up Emily would wake up and head out to help her father and grandfather on their family cattle farm.
Emily took away some great memories from growing up on the farm:
“I would help my father bring the cattle in to feed them and he would let me sit on his lap and let me drive the tractor around.”
Speed Skating hasn’t taking Emily away from cattle and agriculture just yet.
Emily was recently chosen as this year’s first ever Beef Ambassador for the Missouri Beef Industry Council!
She was chosen for this role because of the importance of beef in her everyday life. Beef is Emily’s main source of protein.
“Beef is very important for my diet because it is the best source of iron.”
Iron is important in everyone’s diet because iron boots your energy and it is needed to produce red blood cells which carry oxygen to your lungs and other areas.
Though Emily explains why it is especially important for female athletes like her;
“Iron is very important to female athletes especially because of our intense training regimen, we are at risk for anemia and red meat is vital for helping protect females against that.”
Emily also eats beef because it is a complete protein in which helps athletes build muscle and recover.
As the new 2014 Olympic Beef Ambassador of Missouri, Emily will be the voice of beef where she will promote the importance of beef to all consumers and show them first-hand how essential it is to our health.
Beth Outz who is the Director of Communications for the Missouri Beef Industry council expressed her thoughts on Emily Scott and their plans for her as the new Ambassador.
“We are super excited to have Emily as our Official Olympic Beef Ambassador of Missouri! She is a great advocate for promoting beef as a staple protein to her everyday diet and training regimen as it is a necessity for her to maintain a healthy active lifestyle. It’s not every day that you get to talk and learn from an Olympic Athlete about the benefits they see from beef. We’re excited to use her voice as a leader in promoting beef to educate the people of Missouri and help them learn how to better “beef up their lifestyle”
After the Olympic Games conclude, Emily Scott and the rest of Missouri Beef Industry Council Team will be at various events throughout the state where you will be able to visit with them and hear Emily speak and advocate for beef.
You can find out more about these events at MBIC website, www.mobeef.org
If you want to watch Emily Scott in the Olympic Games, she will be competing in Sochi starting on February 10th. You can find the competition schedule on NBC Sports, http://www.nbcsports.com
You can also follow Emily’s progress on the Missouri Beef Industry Council’s Facebook page (Missouri Beef Council) and Twitter (handle @BeefCouncil).
Today, before I knew it, it was 5:30 and I hadn’t started fixing supper yet. I knew time was ticking away until the severe and apparently life-threatening hunger set in for my boys and they started asking for a snack every 30 seconds. I had a package of hamburger in the fridge that I needed to use and had intended to make hamburgers with it. There was just one problem…my meat thermometer broke the other day, and I sure can’t tell if a hamburger is a safe and savory 160 degrees without it!
As I stared blankly into the pantry wondering what to fix, I remembered a recipe I had pinned on Pinterest the other day…Cheeseburger Wraps. A cheeseburger without the need for a thermometer. Perfect! And it would only take 15 or 20 minutes to make. Even better, because my three year old informed me he was too tired and hungry to move his little body from the exact area where I needed to cook (luckily, he moved AND survived until supper).
The result? Four thumbs up from this family! I grilled our wraps on the Foreman Grill, and I think that was a key to the yum-factor. I also put a little cheese under and on top of the hamburger for a little “glue” to keep the meat from falling out of the wrap, which worked pretty well.
This recipe is a keeper…super fast, ingredients I usually have on hand, and kid-approved! I hope you try it and enjoy it as much as we did!
Speaking of Pinterest, you can find this and so many other great recipes by following us on Pinterest by searching for “Beef Bites,” or going to www.pinterest.com/beefcouncil.
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings (tomatoes, lettuce, pickles, ketchup, mustard, etc)
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Line the middle of a tortilla with a small amount of cheddar cheese.
Add some cooked hamburger beef and then top with your favorite hamburger toppings. Roll the tortilla up and tuck in the ends (like a burrito).
You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
Recipe and photo from www.SixSistersStuff.com
Do you ever go through your old recipes and come across a tried and true favorite…that you’ve forgotten about? That just happened to me, so I just have to share the recipe! I used to make this quite a bit, but somehow forgot about it over the years. I’m sure it has something to do with having two kids and forgetting about pretty much everything in their early years…eventually my memory will come back, right?
Without further ado, here’s the recipe. I’m so excited to make this again! Here’s to hoping my kids don’t pick out the spinach.
More Than Macaroni and Cheese
Makes 4-6 Servings
1 pound lean ground beef
8 ounces uncooked pasta
1 large clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup cottage cheese
1 egg, well beaten
1 can (12 ounces) evaporated milk
2 cups shredded sharp cheddar cheese
¼ to ½ teaspoon ground red pepper, divided
2 cups packed fresh spinach, stems removed
1 slice whole wheat or whole grain bread
½ cup chopped seeded tomato (optional)
1. Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Set aside.
2. Meanwhile brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into ¾-inch crumbles. Pour off drippings; season with salt and black pepper. Set aside.
3. Combine cottage cheese and egg in large bowl. Stir in evaporated milk, cheddar cheese, and 1/8 to ¼ teaspoon red pepper. Add beef, spinach, and pasta; mix well. Spray shallow 2-1/2 quart baking dish with cooking spray. Pour pasta mixture into dish. Sprinkle remaining 1/8 to ¼ teaspoon red pepper. Cover with aluminum foil. Bake in 375 degree oven for 50 minutes
4. Meanwhile, place bread in food processor container. Cover; pulse on and off to form crumbs. Set aside.
5. Sprinkle bread crumbs over pasta. Continue baking, uncovered, 5-10 minutes or until bread crumbs are golden brown. Garnish with tomato, if desired.
Cook’s Tip: For best results, do not use low-fat or fat-free evaporated milk.
Cook’s Tip: One 10-ounce package frozen spinach may be substituted for fresh spinach. Defrost and drain liquid from spinach before using.
When I mention fixing nuggets for your kiddos, you probably think of one certain type of protein, right? Well, let me introduce you to a new (and more delicious) type of nugget…Taco Beef Nuggets with Tejano Dipping Sauce. That’s right…beef! And it sounds fancy, right? Think taco flavored beef with a cube of cheese in the middle, oh, and covered in crushed cheese-flavored tortilla chips, all made in 30 minutes. That sounds like a match made in heaven to me! Put a new spin on taco night, or even better, replace the same ‘ole nuggets with these gems, and you have a new kind of nugget that will win over your family!
I used the same “homemade” taco seasoning that I use for tacos (recipe below) to save on sodium and preservatives, and left out the diced green chilies since my kiddos aren’t huge fans of spicy foods. I actually meant to add them to a few of the nuggets for my husband and me, but alas, I found the unopened can sitting on the counter as I was doing the dishes later. Unfortunately, I also found the rest of the chips sitting on the counter…gee, I wonder where the rest of those chips went (my name is Alane and I have a chip problem)? Anyway, my husband, 5 year old, and I loved them. Our 3 year old was so tired, he almost fell asleep in his dipping sauce, but had he not been so tired, I know he would have devoured them just like the rest of us! Enjoy!
1 pound ground beef (95% lean)
2 tablespoons taco seasoning mix
1 can (4 ounces) chopped mild green chilies, drained
16 cubes co-Jack cheese (1/2-inch)
1 egg white
1 tablespoon water
2 cups crushed nacho cheese-flavored tortilla chips
6 tablespoons prepared thick taco sauce
3 tablespoons honey
1. Heat oven to 400°F. Combine Ground Beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.
2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
3. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes.
4. Meanwhile combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.
1 tsp onion powder
1 tsp chili powder
½ tsp salt
½ tsp oregano
½ tsp cumin
½ tsp minced garlic
Today’s blog post is from Kerry Elbel, MBIC Intern.
As the Missouri Beef Council Intern, one of my primary responsibilities is to conduct a one hour workshop at the Missouri State FFA Leadership Camp. At camp, which is located in the beautiful Lake of the Ozarks, FFA members learn leadership skills, bond with other members of their chapter, and have the opportunity to hear from many different organizations representing various industries across the state.
When I went to camp many moons ago as an FFA member, I distinctly remember playing Beef Jeopardy, where the game was full of beef facts and statistics. However, our world is changing quickly. Instead of focusing our attention on facts and figures of the beef community, this year’s workshop concentrates on relaying our agricultural stories through social media channels.
Social media is such a powerful tool – if used correctly. Our goal is to provide students with some of the tools to make their beef messages relatable to everyone, not just those who are directly involved in the industry. Throughout the workshop, students brainstorm the issues facing agriculture, ways they can promote agriculture, and how they can motivate other students within their chapter to be advocates.
I was so impressed with the quality of responses from campers. They have such an understanding of the concerns that our world is facing, and they have so many great ideas on how they can better combat agricultural illiteracy. Their enthusiasm to promote the beef community and the farmers and ranchers in Missouri assures me that our future is in capable hands.
Here are a few tips I give students about using social media to promote agriculture:
• Always provide a caption/explanation with your photo.
• If you use industry terms, explain what those mean! Sometimes the language that comes naturally to us is a foreign one to others.
• Support your state’s commodity groups and agricultural organizations by “liking” them or “following.”
• Be professional, both online and offline – you never know who is watching!
When it comes to occasions that call for a gift for my husband, like Father’s Day next Sunday, I know exactly where to go…the meat case. Yep, that’s right…no crazy ties, cologne, or sappy cards here. The man just wants some delicious food. Beef to be exact…and if I could add some bacon that would make his smile even bigger. I was so excited to find this recipe…beef, bacon, oh and bleu cheese (bonus). I just know he’s going to love it!
Happy (early) Father’s Day!!
4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
4 slices thick bacon, cut into 1/2-inch pieces
1 tablespoon all-purpose flour
2 small shallots, thinly sliced, separated into rings
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
8 ounces shiitake mushrooms, stems removed, diced
2 tablespoons water
1/4 cup whipping cream
1/2 cup crumbled blue cheese
1/4 cup fresh parsley leaves, finely chopped
1. Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.
2. Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.
3. Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare (145°F) doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.
4. Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.
5. Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley
Nutrition information per serving: 490 calories; 24 g fat (12 g saturated fat; 6 g monounsaturated fat); 193 mg cholesterol; 1110 mg sodium; 9 g carbohydrate; 1.8 g fiber; 55 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.6 mcg vitamin B12; 5.5 mg iron; 64.3 mcg selenium; 8.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc
If your kids are like mine, they can’t wait to go swimming for the first time this summer. Their excitement doesn’t even wane when they actually feel the water and discover that it’s FREEZING! They somehow power through and swim until their lips are blue and they can’t stop shivering. You know what I can’t wait for though (Hint: It’s not the freezing cold water)? I’m looking foward to swimming during hot summer mornings, and then eating lunch at the pool. The kids love it, and so do I. The kids just simply love dining pool-side. I’m into it for the lack of mess it creates in my kitchen. Someone spills their drink? Hose off the concrete. Sandwich crumbs? Oh well…I don’t have to sweep the floor!
The tricky part about this summer-time activity is figuring out what to pack for lunch! It needs to be quick and easy, portable, and provide the nutrition needed to refuel two active little swimmers. Here’s a great recipe that I’m excited to try…The protein and veggies are all rolled up into one delicious wrap. I think I might substitute Greek yogurt for the cream cheese for some added protein and calcium. This is definitely something my little 5 year old sous chef could help me prepare too! Pack it in a cooler, add a piece of fruit, and that is one delicious, balanced, and portable meal! And the post-meal mess? Non-existent. And that my friends, makes for a good day!
12 ounces cooked beef roast or deli roast beef, thinly sliced
2 cups shredded broccoli slaw
6 tablespoons reduced-fat or fat-free ranch dressing, divided
1/2 cup reduced-fat or fat-free cream cheese, softened
4 flour medium tortillas (8 to 10-inch diameter)
1. Place the broccoli slaw and 1/4 cup ranch dressing in a medium bowl. Toss with 2 forks to coat evenly.
2. Place the cream cheese and remaining 2 tablespoons ranch dressing in a small bowl. Stir with a rubber spatula to mix well.
3. Place 1 tortilla on a cutting board or other flat surface. Spread about 2-1/2 tbsp of the cream cheese mixture on the tortilla using a rubber spatula.
4. Place 1/4 of roast beef slices in an even layer on top of the cream cheese.
5. Place approximately 1/3 cup of the broccoli mixture on top of the roast beef. Spread the broccoli mixture in an even layer, using the rubber spatula or back of a spoon.
6. Starting at the bottom edge, roll tortilla up tightly to enclose filling.
7. Repeat steps 3 through 6 to make a total of 4 wraps.
Nutrition information per serving, using deli roast beef: 419 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 41 mg cholesterol; 1360 mg sodium; 54 g carbohydrate; 6.2 g fiber; 27 g protein; 4 mg niacin; 0.2 mcg vitamin B12; 5 mg iron; 16.3 mcg selenium; 0.5 mg zinc; 8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, iron and selenium
Thanks for Kerry Elbel, MBIC intern, for sharing details of the recent chef farm tour with us!
We just returned from a chef’s farm tour in southwest Missouri, where chefs in the area had the opportunity to see how beef gets from the pasture to the plate. Each day, we toured a stockyard (where we were served a delicious beef lunch), a cow/calf operation, where calves are raised for beef, and a meat processing/retail plant.
We started our tour on Monday at Joplin Regional Stockyards. There, we met Mark Harmon, who coordinated our tour and had such a palpable passion for agriculture. Our next stop was to Rod and Christine Lewis’ cow/calf operation. The chefs on the tour were able to have a very interactive discussion with Rod and Christine about their farm, which was great! Unfortunately, consumers aren’t always able to ask questions about their food to those who produced it. Our third and final stop on Monday was to Cloud’s meats in Carthage, Missouri, which is owned and operated by Andy Cloud. The Beef Council orders delicious beef sticks from Cloud’s, so I had high hopes! Andy was a great tour guide and is a savvy businessman.
Tuesday began with a tour of Springfield Livestock Marketing Center led by Tom Kissee, who had extensive knowledge of the southwestern portion of Missouri as well as countless cow jokes. Next, we toured Representative Lincoln Hough’s cow/calf operation, where the chefs were impressed with his initiative to start his operation from scratch in the seventh grade. Towards the end of the day, we toured Hörrmann Meats processing facility, which is owned and operated by Rick Hörrmann, and then we toured the retail store, which is supervised by Seth Hörrmann. At the processing plant, chefs were able to see a beef carcass quartered.
Billy Hall, a feedlot specialist from Welch, Oklahoma, joined us for both days of the tour to explain the process that occurs before the harvesting stage of beef production. His insight and experience proved to be invaluable throughout the tour.
As I drove home on Tuesday, I reflected on the overall experience of the tours. The purpose of the trip was to educate chefs on the numerous benefits of lean beef, but I think we did so much more than that. We connected food industry professionals to beef-producing professionals. We had conversations about the challenges facing our farmers and our food supply. Further, and maybe most importantly, we made a positive impression about the beef community on those who influence aspects of our industry.