MOBeef Update

Labor Day is America’s third most popular outdoor grilling holiday and we want to make sure everyone’s taste buds are happy all weekend long!

I, for one, am most excited for some charcoal grilling. No matter what the highlight of your holiday weekend, take these ideas and tips into consideration to ensure a great celebration!

First of all, as you’re planning for the weekend, check out this guide that will help you figure how much meat to buy at the grocery store! (Of course, you’ll want to hang onto this resource because it’s great help with holiday meals and other get-togethers throughout the year!)

Here are some helpful tips from the grilling experts, to make your grilling experience even better!

1. Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature. Shape burgers in advance, cover and refrigerate until the grill is ready.

2. Trim, if necessary. Remove visible fat from meat and poultry before grilling to help prevent flare-ups and excess smoke formation.

3. Marinating mantra. Always marinate in the refrigerator. Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated at least 6 hours –but no more than 24 hours– in a mixture containing an acidic ingredient or a natural tenderizing enzyme. Pat beef dry after removing from marinade to promote even browning and prevent steaming. Do not save marinade for reuse. If a marinade has been in contact with uncooked beef, it must be brought to a full rolling boil before it can be eaten as a sauce.

4. Grilling temperature matters. Grilling over medium heat ensures even cooking and flavorful, juicy meat. If beef is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring meat, poultry or fish is not recommended.

5. Watch the charcoal. Never grill while the coals are still flaming. Wait until the coals are covered with gray ash (approximately 30 minutes), spread in single layer. To check cooking temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.

6. Know your gas grill. Since gas grill brands vary greatly, consult the owner’s manual for information about preparing the grill for medium heat.

7. Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices. And don’t be tempted to press down on burgers – it only releases the juices and creates flare-ups.

8. Use a thermometer. The best way to determine doneness of burgers and steaks is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.

9. Internal temperature matters. Cook burgers to at least 160°F. The color of cooked ground beef is not a reliable indicator of doneness. Cook steaks to at least 145°F (medium rare doneness). The color will be very pink in the center and slightly brown toward the exterior.

10. Practice food safety. Keep raw meat separate from other foods both in the refrigerator and during preparation. Wash hands, all utensils and surfaces in hot soapy water after contact with raw meat. Never place cooked meat on platters that held raw meat. Use clean serving platters and utensils. Serve cooked food promptly and refrigerate immediately after serving (within two hours after cooking).

This is by far my favorite salad to make and eat because it’s simple, but doesn’t lack flavor! And it’s a total hit because you can whip it up exactly the way you like it! Plus you can use ingredients you already have in your kitchen. Here’s a simple guide I usually follow:

1 pound lean ground beef
1 package taco seasoning
1 head romaine lettuce
1 can chili beans
1 tomato
1 cup shredded cheese (any flavor)
Salsa
Western salad dressing (or your dressing of choice)
Cornchips, Doritos, Taco shells (crunched up)
Sour cream
Sliced jalapenos

1. Brown meat in skillet until no longer pink and drain. Add taco seasoning and water (read packet for measurement). Add beans to allow them to warm up and simmer for 5-10 minutes.
2. In the mean time, wash and cut your veggies. Now, it’s time to eat!

Growing up, my mom would put all the lettuce into a huge plastic bowl, then adding the meat, beans, veggies, cheese, and some crunched up chips before shaking it all up. I’m sort of picky with my food and I’d rather be able to portion it out to have the right ration of all the goodies in my bowl, so I keep the items separate and let everyone fix their salad to their liking. It’s really up to you, but I will say my method of keeping the ingredients separate allows for leftovers. Otherwise, the salad gets watery and it’s not a good thing.

Whether you’re enjoying this alone or with family and friends, I promise you’re going to love it!

Cook’s Note: I like to up the veggie count by tossing in some canned corn (drained of course) and chopping up some onions and peppers. The added flavor and crunch of more produce also increases this already nutrient-rich dinner!

These steak “parfaits” will turn you dinner into a dynamic dish! With alternating textures of tender sliced beef shoulder center steak, fresh spinach, creamy cheese and a crunchy crostini you’re going to be delighted by what this recipe has to offer. Enjoy!

Ingredients:
2 beef shoulder center steaks (ranch), cut 3/4 inch thick (about 8 ounces each)
2 medium red bell peppers, cut in half lengthwise
6 slices (1/4 inch thick) baguette bread, cut diagonally about 5 inches long
1 clove garlic
Salt and ground black pepper
2 cups loosely packed baby spinach leaves
1/4 cup chopped Spanish olives
2 tablespoons finely chopped fresh cilantro
2 tablespoon shaved manchego cheese
Cilantro sprigs (optional)

Marinade & Dressing:
1/2 cup reduced fat prepared olive oil vinaigrette
2 cloves garlic, minced
2 teaspoons finely chopped cilantro
1/2 teaspoon smoked paprika
1/8 teaspoon ground black pepper

1. Combine marinade and dressing ingredients in small bowl. Place beef steaks and 1/4 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade for dressing.

2. Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, covered, 7 to 10 minutes or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grid. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.

3. Carve steak into thin slices; season with salt and black pepper, as desired. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses or straight-sided glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

For more great recipes, visit Beef. It’s What’s For Dinner.

Now that the kids are back in school the hustle and bustle of sports, homework and carpools is probably adding to your already busy work schedule. With so much going on, it’s important to slow down and spend quality family time bonding at the dinner table. With the help of a slow cooker and variety of recipes from BeefItsWhatsForDinner.com, affordable, hearty meals can be easy to prepare.

Take a deep breath from the day and enjoy simple, mouth-watering meals like the After-Work Beef Pot Roast Dinner.

As the weather turns cold look to hearty meals you can fix and forget like, Italian Beef and Bean Stew or Chilly Day Beef Chili. They’re sure to warm your belly and please the entire family.

To ease the preparation process for your meal, read some Beef Preparation Tips. While you’re there, don’t forget to visit our new Interactive Meat Case, a consumer-friendly tool we launched to help cut down on the confusion at the meat case.

Most importantly, enjoy a meal you will all love and end a hectic day with great family!

We’re nearing the end of Farmers’ Market season, but if you’re heading to your market one last time, be sure to pair your fresh produce with a favorite protein, such as lean beef.

Lean protein is a perfect partner for seasonal fruits, vegetables and whole grains that are plentiful during the summer, making it even easier to enjoy a balanced diet. Build the perfect plate by including nutrient-rich lean beef with fresh produce dishes and salads to help meet Dietary Guidelines and MyPyramid recommendations, beef up your high-quality protein needs AND get more nutrients per bite.

Try these simple steps to MEAT your fruits and vegetables this summer:

• Krazy for Kabobs: Kabobs are a quick and easy dinner time solution. Go for a budget-friendly version of “Surf and Turf” by adding cubed Top Sirloin and shrimp to skewers along with chunks of pineapple, onions and tomatoes. Serve with your favorite dipping sauce.

• Seasonal Salads: Fresh salads are a great way to keep cool during the summer heat. Beef up a traditional Italian Caprese salad by adding slices of grilled Top Round steak to sliced heirloom tomatoes, fresh Mozzarella and basil leaves along with a few drizzles of balsamic vinegar and olive oil.

• Great Grains: Turn a delicious grain side-dish into a hearty and nutrient-rich main dish. Cube up a Tri-Tip roast and toss with your favorite grain (such as cooked barley, rice or quinoa) as well as chopped bell peppers, green onions, mangoes, parsley, lime juice and olive oil.

• Protein Packed Pasta: Power up with protein by including Tenderloin slices in a summertime pasta salad. Don’t forget the veggies! Zucchini, squash and fresh peas added to whole wheat rotini and topped with a light Italian dressing make for a simple lunch or supper.

For additional suggestions on pairing fruits, vegetables and whole grains with lean beef, visit the checkoff-funded BeefItsWhatsForDinner.com.

Here’s another recipe we showcased during the Missouri State Fair last week! See the full list of recipes here.

Just yesterday we blogged about trying to make the most of our time in the kitchen. Here’s another great recipe to simplify dinner! It took me less than 10 minutes to prepare this meal, and after I popped it in the oven for 25 minutes, it was ready to go.

While it was in the oven, I even had time to do a load of laundry and wash the dishes.  I don’t know about you, but multitasking is important in my house! Not only will you love the convenience of this meal, but it tastes great and uses common ingredients that won’t leave you running to the grocery store. For those great reasons, I give this recipe two thumbs up!

Quick Meal Special

1 ½ lbs. ground beef
2/3 cup undiluted evaporated milk
1/2 cup fine bread crumbs
1/2 cup onion, chopped fine
1 Tbsp. mustard
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. Accent
2 cups grated American cheese
1 loaf French bread
3 slices American cheese cut in strips

Combine the first 9 ingredients.  Mix well.  Cut the bread in half lengthwise.  Spread mixture over bottom half of loaf.  Place meat mixture on foil shape foil around sides of bread.  Do not cover filling.  Place on cookie sheet and bake at 350 degrees for 25 minutes or done.  Garnish with strips of cheese and bake 5 or more minutes.  Cut in slices to serve.

Late summer and early fall are busy for a lot of people! Whether you’re trying to a routine with the kiddos back in school or you would rather spend your evenings outside rather than cooking dinner, here are some ideas that will make you happy!

Here are a few ways to maximize your leftovers, which will help you save time AND money.

These recipe pairs work great for dinner/breakfast or dinner/lunch combos, so have fun!

1. Prepare the Pepper Beef Steak with Garlic-Cilantro Butter and have the Breakfast Beef Burritos for breakfast the next day. Both recipes use beef round tip center steaks. Prepare 8 oz. extra when cooking for the pepper beef steak, and you’ll be that much closer to a delicious breakfast!

2. Cook two pounds of beef round tip steaks. Use one pound for a delicious Sesame Soy Beef Stir-Fry dinner and the other pound for a lunch of Beef Taco Wraps.

Don’t Forget Food Safety!
Food safety is important to keep in mind when utilizing leftovers. The way food is stored, the time and temperature it reaches and the way it is served are all important to ensure food safety.

Here are a few tips on food safety:

• Keep cold foods cold and hot foods hot. If you’re serving a buffet, you can keep cold foods on ice to maintain a temperature below 40°F, and keep hot foods on a hot plate or sterno flame to ensure internal temperatures stay above 140°F.
• As soon as your meal is over or within two hours (whichever comes first), place leftover food in the refrigerator. Allow hot or warm leftovers to cool in the fridge, not at room temperature.
• Divide large amounts of leftovers into small portions. The smaller size will not only be convenient for leftovers, but shallow containers will allow for quick chilling.
• Any leftovers should be covered, refrigerated and eaten within 3 to 4 days – or frozen up to 3 months. Reheat to 165°F throughout. Stir foods during reheating to be sure that all the food reaches the appropriate temperature.
• When in doubt, throw it out. Never taste leftover food that looks or smells strange.

Here are some more great  “Grill Once Dine Twice” recipes you’re going to love! Cheers!

With the kids heading back to school you’re probably packing juice boxes and peanut butter and jelly sandwiches galore to keep them nourished for a long day of learning! So why not consider a healthy, grown-up lunch menu to add excitement to your day and keep you from feeling that afternoon lull.

By simply adding the Power of Protein to your lunch, you can keep going all day long! The zinc and iron you get from eating beef helps with cognitive development, which is good for students and adults of ALL ages!

If you’re not quite ready to get rid of the peanut butter and jelly sandwich, we understand. For a twist on the classic try Beefy PB&J Wrap.

For you sandwich lovers out there, try the Mediterranean Beef Steak Sandwich, or use leftover steak from last night to make Stir-fried Beef Gyros in Pita Pockets. Keep it light and pump up the protein with a Simple Asian Beef Salad or Beef Steak & Roasted Vegetable Salad. These tasty dishes are sure to give you an extra OOMPH to get through those long afternoon meetings.

For a variety of sandwich and salad options or even soup and pizza recipes, check out BeefItsWhatsForDinner.com to satisfy your cravings. Kids are the ones back in school, but you can sharpen your mind and body by enjoying some nutrient-rich beef.

Happy Lunch-ing!

The pages in the appendix of Alton Brown’s first cookbook I’m Just Here for the Food see more light at my house than the actual recipes themselves. One of the things I recently found in the appendix is the explanation of the various terms for cutting food.

Mince: Cut food into very small pieces
Chop: Cut food more coarsely than a mince
Dice: cut food into tiny cubes, approximately 1/8- ¼ inch square
Cube: cut food into half inch square pieces
Julienne: cut food into match-stick-thin strips, about 1/8 inch square, of various lengths
Chiffonade: from the French for “made of rags”- refers to food cut into very thin strips
Lyonnaise-style: in the manner of the city of Lyons, France. Onions sliced this way are cut lengthwise from top to root, rather than across

Knife skills can make kitchen adventures more fun (and safe); which is probably why many extra-curricular culinary classes make knife skills a prerequisite! How many of these cuts can you make with finesse?

Morgan is interning with the Missouri Beef Industry Council this summer. She is sharing her experiences while visiting a variety of cattle farms this summer. Read more here.

Humane handling of animals is one of the most important values of Jim McCann’s.  Jim raises and cares for cattle on his family farm near Miller, MO. The McCann family ranched in Arizona for many years, but after several of their children graduated college and ended up in Missouri, they decided they wanted to be closer to their grand-kids.

Coming from a ranching background, Jim said Missouri was appealing because there is a lot more green grass for cattle to graze on here compared to the dry and hot southwest.  After much research they decided to settle in Lawrence County, which is in the southwest part of the Show-Me state.

Jim shared this story, and many others during our visit with him a couple of weeks ago. Jim had already taken one load of steers to the Joplin Regional Stockyards when we pulled into his driveway at 8 a.m. just in time to load the second trailer load for the day. The working facilities were some of the best I had personally ever seen.  Jim explained that good facilities are essential to his farm because they keep the animals and people safe and unstressed.

As we watched from the fence, Jim worked with his son-in-law and grandson to calmly walk behind the steers and “drive” them into the trailer. Drive is a term that is often used by cattle farmers, and it simply means to “guide” the animals. No sticks or cattle prods were used.

After a leisurely ride to the stockyards, the steers were slowly unloaded and led into a pen.  At Joplin, most of the work is done on horseback.  The calves were followed by the horse and then led into the sale arena.  They were only in the arena momentarily and then led to the final pen.  It went very smoothly and was a calm environment for both the animals and the workers.

Stress is something that farmers work to reduce. Cattle farmers and ranchers take pride in their careers and want to care for the animals in order to keep them comfortable. I’ve heard many farmers say, “if raising cattle was done to get rich, we would be finding another occupation.”  They care about the welfare of their livestock and as a result, farmers and ranchers like Jim are up in the early morning hours every day, providing care and producing food for the rest of us to enjoy!

Here’s another recipe we’re featuring at this year’s Missouri State Fair. Of course, if you’re at the Fair, stop by and see us, we’re located just north of the Beef House restaurant. If you can’t make it to the fair, check out the featured recipes here on the blog!

The official name of these hand-held hits is “Holiday Beef Crescents”- but they’re a great treat at all times of the year! The recipe was created by the Culinary Center for the National Cattlemen’s Beef Association and the flavors blend perfectly- in what the culinary world knows as umami (oo-MOM-ee). They’re a favorite for everyone, so I know I’ll be serving them to both my “arm-chair quarterbacks” during the football game and for my special “princesses” during afternoon tea parties!

Not only are they tasty, but the convenience level is a huge plus! In fact, you can freeze them up to two weeks, to save valuable time prior to entertaining.

Total preparation and cooking time: 1 hour
1 pound ground beef
1 ½ cups shredded pepper cheese OR Montery Jack cheese
½ cup chopped dried cherries OR “craisins”
2 tablespoons apple juice
2 teaspoons ground cumin
¾ teaspoon garlic powder
3 refrigerated pie crusts
1 egg, slightly beaten
1 teaspoon water

1. Heat oven to 400 degrees. Brown ground beef in nonstick skillet over medium heat 8-10 minutes or until beef is not pink, breaking into small crumbles. Pour off drippings. Stir in cheese, cherries, juice, cumin and garlic powder, set aside.
2. Cut each pie crust into 12 wedges. Place 1 packed, rounded tablespoon of beef mixture on wide end of wedge. Beginning at wide ends, roll up wedges; curve ends to form crescents. Place 1 inch apart on 2 greased baking sheets.
3. Combine egg and water in small bowl. Lightly brush over tops of crescents. Bake for 15-18 minutes or until golden brown. Serve warm.

Makes 36 appetizers.

Cook’s Tip: To make crescents ahead, prepare and bake as directed; cool. Wrap tightly and freeze for up to two weeks. To reheat, .place on lightly greased baking sheets. Bake in 350 degree oven 12-13 minutes or until heated.

Nutrition information (1/36 of recipe): 140 calories; 4 g. protein; 10 g carbohydrate; 9 g. fat; 148 mg sodium; 15 mg cholesterol; 0.4mg niacin; 0.1 mg vitamin B12; 0.8 mg iron; 0.7 mg zinc

This is another recipe in our Missouri State Fair series. Be sure to stop by and see us at the fair!

For the 11 days of the Missouri State Fair, we partner with Missouri CattleWomen volunteers to host cooking demos every hour on the hour at the Beef Showcase (located just north of the Beef House Restaurant). This year, all of the recipes we are showcasing are inexpensive, easy, and are sure to please even the pickiest eaters in your family.

This recipe has been around for a while, but it sure is a favorite! As a matter of fact, people often call the office to request it, describing it like this:

“It was a recipe using ramen noodles and ground beef- but tastes so darn good, you’d never know it cost less than $2 per serving.”

I’ve served it at my house in cardboard Chinese take-out boxes- which helped eliminate any guilt I had for making a recipe that was so insanely easy. (Okay, I never feel the easy recipe guilt, but I do like to make mealtimes special!)

If you’re at the fair, stop by and see us, but if not- I definitely encourage you to try this one at home!

1-1/4 pounds ground beef
2 packages (3 oz. each) Oriental flavor instant ramen noodles
2 cups frozen vegetable mixture (like broccoli, red peppers, water chestnuts)
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside.

In same skillet, combine 2 cups water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.

Return beef to skillet; heat through. Stir in green onion before serving.

Nutrition information per serving (using 95% lean ground beef): 349 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 95 mg cholesterol; 261 mg sodium; 31 g carbohydrate; 4.1 g fiber; 36 g protein; 8.6 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 3.7 mg iron; 22.5 mcg selenium; 7.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Have you seen the great recipes we’ve been sharing from the Beef Showcase at the Missouri State Fair? Here’s something else going on during this year’s fair!

Over the weekend we hosted several Missouri youth competing in the annual State 4-H Beef Demonstration contest. We’re happy to sponsor this competition to help 4-H members develop presentation skills, while also teaching them important lessons in food safety and nutrition.

The 2010 4-H demonstration finalists pose with the contest judges. Pictured from left to right: Janet Adkison, KMZU farm broadcaster; Kasey Hunt, cattle producer and Missouri Cattlewomen’s Association president; Rusty Kahrs, past-president of Missouri Cattlemen’s Association; Emily Anderson, Moniteau County; James Kurth, Ralls County; Mikayla Engeman, Henry County; Evan Dyer, Lafayette County; Holly Harlan, Chariton County.

To this day, I attribute my own presentation skills, and certainly my ability to cook, to the many food demonstrations I gave as a youngster in 4-H.

The judges commended the contestants for their efforts, specifically how knowledgeable they were about the nutritional benefits of eating beef! We are happy to announce the winners of this year’s state contest and share one of the winning recipes with you!

13 and younger age division

• First place: Holly Harlan from Salisbury in Chariton County with her Beef Stuffed Shells recipe
• Second place: Evan Dyer from Higginsville in Lafayette County with his Taco Pie recipe
• Third place: James Kurth from New London in Ralls County with his Beef Kabobs recipe

14 and older age division

• First place: Mikayla Engeman from Montrose in Henry County with her Bite Size Taco recipe
• Second place: Emily Anderson from California in Moniteau County with her Enchilada Casser-Ole! recipe

Here is the first place recipe for Beef Stuffed Shells coming from our 13 and younger division as presented by Holly Harlan. Enjoy!

Ingredients
2 pounds lean ground beef
15 ounces ricotta cheese
2 tablespoons Italian dressing mix
24 ounce jar of spaghetti sauce
20 jumbo pasta shells
1 cup shredded mozzarella cheese

Directions

1. Pour half the spaghetti sauce in the bottom of casserole dish and set aside
2. Cook the shells according to the package. Drain and set aside.
3. Brown the beef until no longer pink. Drain excess fat and put into large mixing bowl.
4. Add the ricotta cheese and Italian dressing mix to the ground beef and mix together.
5. Stuff cooked shells with beef mixture and place in casserole dish.
6. Cover with remaining spaghetti sauce.
7. After the shells are stuffed and placed int he baking dish, cover them with the remaining spaghetti sauce.
8. Cover the whole pan with foil and cook at 400 degrees for 30 minutes.
9. Add shredded cheese and heat 5 more minutes.
10. Enjoy!

This is another recipe in our Missouri State Fair series. Be sure to stop by and see us at the fair!

I’ve never been to Greece, but the flavor combination of Feta Cheese, Black Olives and Red Onion instantly have me daydreaming of sitting at a wire table on a brick-paved sidewalk café in the Mediterranean. This Greek salad is a very simple recipe that’s both flavorful and hearty. I love that the dressing is made from lemon juice, olive oil and spices; but in the name of food safety, don’t re-use the marinade that was with the raw beef for the dressing.

If you are a regular follower of this blog, you know I have cooked this recipe on various television stations throughout the years; but I’m bringing it up again because it is so good… and it is one of the recipes we shared today at the Beef Showcase (just north of the Beef House Restaurant) during the Missouri State Fair. If you make it to the fair, please stop by and see us!

Total preparation and cooking time: 30 minutes
(Marinating time: 6 hours or overnight- essential time to enhance tenderness of steak)

1 hanger or skirt steak, cut ½ inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 tablespoons crumbled feta cheese
8 Greek or ripe olives (optional)
2 pita breads, toasted, cut into wedges
Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper

Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.

Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once. Remove; let stand 10 minutes. Carve into thin slices.

Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.

Makes 4 servings.

Cook’s Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare, turning occasionally.

Other Notes: Hanger steak comes from the diaphragm of the beef animal. It’s a tough cut that needs to be marinated prior to grilling. You can easily substitute flank steak or round steak.

If it were up to me, everyday would revolve around some holiday that involves celebrating with great steak! Now’s the chance to enjoy another great beef cut on its special day.

You have probably also heard the filet called by a couple of other names including: Tenderloin Steak, Beef Tender Steak, Chateaubriand Filet De Boeuf, Filet Mignon, Filet Steak, and Tender Steak. This is the most tender steak, lean yet succulent, with a fine buttery texture. This steak is also a lean cut according to USDA guidelines.

Whether you choose to dine out for your favorite filet, or you decide to prepare it at home, you can’t go wrong with the filet. Here’s a great recipe for a Filet Mignon with herb-butter sauce and mushrooms! This one looks pretty tasty to me, but if you prefer to check out some others, here are some other recipes to choose from. Cheers!

Ingredients:
4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
1 tablespoon butter
1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
1/4 cup minced shallots
1-1/2 cups beef broth
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water

Directions:

1. Heat large nonstick skillet over medium heat until hot.
2. Place beef steaks in skillet.
3. Cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove to platter, season with salt and pepper, as desired. Keep warm.
5. Heat butter in same skillet over medium heat until melted.
6. Add mushrooms and shallots; stirring 3 to 5 minutes or until mushrooms are tender and browned.
7. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil.
8. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
9. Serve steaks with sauce.

Nutrition information per serving: 282 calories; 13 g fat (6 g saturated fat; 5 g monounsaturated fat); 97 mg cholesterol; 365 mg sodium; 5 g carbohydrate; 0.4 g fiber; 35 g protein; 11.4 mg niacin; 0.8 mg vitamin B6; 2.0 mcg vitamin B12; 2.6 mg iron; 44.4 mcg selenium; 6.4 mg zinc; 136.9 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

The Missouri State Fair has officially begun! We’re here today until Sunday, August 22 sharing recipes in the air-conditioned Beef Showcase! If you can’t join us at the fair, at least check back for recipes on our blog! We’ll have new ones DAILY!

You’ll start to notice a trend with our fair recipe collection this year…they’re all great tasting and simple meals everyone will love. This recipe for taco pie is one of my personal favorites, and it certainly meets the simple and tasty criteria. I’ll definitely be making this again! I hope you enjoy it, too!

Ingredients:
1 pkg. crescent rolls
1 lb. ground beef
1 cup water
1 pkg. taco seasoning
8 oz. sour cream
8 oz. cheddar cheese
8 oz. mozzarella cheese
2 cups crushed chips (Fritos or Doritos)
1 small onion

Directions:

1. Brown ground beef with onion.  Add taco seasoning and water.  Simmer for 5 minutes.
2. Press crescent rolls into 9 x 13 greased pan.
3. Mix ½ chips, meat mixture, sour cream and cheese together in bowl. Spread over dough.
4. Top with rest of chips.  Bake at 350 degrees for 15 minutes.
5. Top with lettuce, tomatoes and taco sauce if desired.

Cook’s note: This would be great with vegetables added. Including peppers, tomatoes, corn, or black beans would help pack in the nutritional value of this meal. For parents looking to help enrich your childrens’ diets, this is a great way to even disguise veggies that otherwise would go uneaten! As former picky eater, I know this from experience!

We’re heading to the Missouri State Fair! Be sure to check out our new recipes daily! And if you’re in Sedalia, be sure to stop by and see us at the Beef Showcase!

The Missouri State Fair starts tomorrow, and we can’t wait!! It’s an exciting time, particularly because the Missouri CattleWomen (who manage the Beef Showcase at the Fair), send me new recipes that they want to highlight during the 11 days. My role is to help them make recipe cards (complete with photos) of some of their favorite dishes. This year, all of the recipes came from Show Me Beef Traditions- a new cookbook with favorite recipes of members of the Missouri CattleWomen’s Association. This recipe was interesting- it reminded me of the classic chili topped baked potato, but it used microwaved steak instead!

My initial reaction to the recipe was to go ahead and grill the steak; but I resisted the urge and actually followed the instructions. The results were surprisingly satisfying. The advantage is that this recipe would be great for the family who enjoys camping (in an RV with just a microwave)- it also only dirties one dish- which my husband would LOVE. I served it with a side salad- loaded with lettuce, red and green peppers, tomatoes and broccoli.

What you need:
4 large baking potatoes
½ cup water
2 T. flour
1 ½ lbs. sirloin steak, cut across the grain in 1/2×3-inch strips
1 T. chili powder
½ tsp. seasoned salt
1 cup chopped onion
½ tsp. pepper
1 garlic cloves, minced
1 jar (8 oz.) taco sauce
Monterey Jack cheese (shredded)
Sour cream and olives (optional)

Directions:
Microwave potatoes (approx. 14 min.). Shake flour, chili powder, salt and pepper in regular size cooking bag. Place in 12×8x12” microwave safe baking dish. Roll down top of bag. Add taco sauce, water, steak strips, onion and garlic; squeeze bag gently to blend. Close bag with nylon tie; make 6 half inch slits in top. Microwave on medium power 20 to 23 minutes or until steak strips are tender. Rotate dish once. Let stand 10 minutes. To serve, top each potato with steak mixture. Garnish with shredded Monterey Jack cheese, dairy sour cream & sliced olives if you like!

Did you read our blog post about the fun run we ran recently? We often blog or talk about our active and healthy lifestyles. I know for a fact that I don’t have the energy to be on the go unless I’ve gotten my lean protein through the meals I eat. And the best part is that I can get that protein from healthy lean beef we all enjoy.

Nutrition is important for everyone, especially athletes. That’s why we’ve got a new fitness program to tell you about.

Introducing: The Power of Beef running team!

Team members will receive a custom Missouri Power of Beef Team jersey, sports nutrition training session, E-newsletter with recipes, fitness tips, and other helpful information from the Missouri Beef Industry Council’s registered dietitian. Team members will also be reimbursed for race entry fees up to $100 annually from the approved event list.

This team is open to Missouri runners who understand the nutritional benefits of including lean beef in their diet. Space is limited so be sure to submit your name today!

Download the application here. Have a question? Email heidi@mobeef.com! Applications are due by Friday, September 3rd.

Half of the veggies from my family's garden

We are so blessed to reap the benefits of my mother-in-law’s phenomenal garden! Last weekend, she sent us home with two flats of home-grown veggies: tomatoes, onions, potatoes, egg plant, cucumbers, zucchini and green peppers. I challenged myself to make a hearty, healthy meal out of them; doing more than eating them raw- so my family wouldn’t get “bored” with vegetables. Lots of people suggested frying the egg plant & zucchini; but I’ve never fried a vegetable in my house, and don’t see the need to start now.

I started with a great stuffed pepper recipe from www.allrecipes.com, and adjusted accordingly. (Of course, for those of you who’ve ever been in my kitchen, you know I don’t do so well with actually FOLLOWING a recipe… so it goes without saying, when I make it up myself, I’m totally guessing at amounts!)

Sauce: pureed 4 large tomatoes and 1 medium eggplant, with chopped garlic chives (let’s say about 5 long stems- I cut them of the plant in my herb garden).

I sliced each green pepper in half, because that was just easier to stuff them, instead of slicing off the tops and getting them to stand up in the dish.

Peppers, after stuffing, before topping with tomato and baking.

Filling: 95% lean ground beef, browned with one large onion (diced in the food processor, for ease.) Ground beef mixture was then combined with 1 cup of brown rice and about 1 cup of Colby Jack cheese. Since brown rice takes longer to cook, I microwaved it with water for 6 minutes before adding it to the recipe. Then, I used a little bit of the My House Seasoning Salt, an AgriMissouri product that I got hooked on at the State Fair a couple of years ago. It’s a course-blend salt with various herbs and spices.

After filling the green peppers with the beef mixture, I then covered them with the tomato sauce mixture, covered it with aluminum foil and baked it for 45 minutes at 350 degrees. Actually, I covered with tin foil, put it in the refrigerator overnight, and cooked it for dinner the next night; which is the reason why I forgot to take a photo of the finished product!

My kiddo didn’t love the green pepper cooked- but she devoured the filling with a side of raw, fresh green peppers. And, much like lasagna, the peppers were even better the next day for lunch!

I’m excited to say, I still have a ton of the garden vegetables left- so if you have a suggestion on what I can try with them, I would love to hear it!

With only a couple weeks of summer left, many school-aged children are starting to get stir-crazy…. Everyone has had their fill of the swimming pool and you don’t want them to spend another minute playing video games. Here, I’ve compiled a list of a few low-cost summer activities to keep kids active, entertained AND educated!

Put on a theatrical performance. Need an idea? TeachFree is a website intended for teachers, but with some great downloads that can be used at home. This link has music and lyrics to “Dig In” a song (and dance?) to discover the food guide pyramid.

Make a trivia game of words and definitions to play another day- or a list of nutrients (zinc, iron, protein, B-vitamins, perhaps) and create trivia questions and answers like what do these nutrients do for your body and what foods are they found in?

lady bug made from apple, cream cheee, raisins and pretzels

sail boat made with cantelope and cheee

Create a food sculpture then eat it. We have made sailboats from cantaloupe and cheese and lady bugs from apples, peanut butter or cream cheese and raisins. TeachFree has some download-able resources for “Munchster” Recipes- tacos or pizza.

Have your favorite activity for your kiddos? Tell us about it!

I tried to foster healthy eating habits in my kiddo by explaining the importance of all the different kinds of foods- milk builds strong bones and teeth, carrots help us see at night, pasta gives us energy to cheer and play soccer and, of course, meat builds not only our muscles, but also helps our skin repair itself when we fall.

As an adult, I like to remind myself of the importance of not only eating a variety of foods from all the different food groups, but also the added nutritional benefits of both substance and spices. Of course, sometimes that means trying new foods and new combination of foods for fun new flavors.

Here’s a few of my favorites, and what they “bring to the table”- pun intended.

Water- We’ve all heard the 8 glasses/day recommendation, but why? H2O helps maintain a healthy blood pressure, which in turn helps prevent heart attacks & stroke. This natural beverage improves mental and athletic performance, perhaps by balancing body temperature; while helping to regulate digestion and reducing hunger. Other critics claim that water is the essential piece in smooth, soft, skin.

Broccoli- (I serve broccoli 2-3 times a week, every week- it can be added to just about anything.) This nutrient power-house is good for repairing sun-damaged skin (needed in the summer months!). It can also help build stronger bones, can lead to a significant reduction of heart diseases, and is an immune system booster.

Apple- This portable fruit has been proven to decrease cholesterol levels and reduce the risk of arteries hardening and therefore heart attacks and strokes. It can stabilize blood sugar and prevent kidney stones.

Romaine lettuce- Opting for dark, leafy greens over colorless lettuce can prevent the oxidation of cholesterol, binds salts and removes them from the body, lowers high blood pressure.

Mustard- I always leave this one off my burger, but may have to reconsider using it more often, considering it has been noted to reduce asthma, decrease some arthritis symptoms, lower blood pressure- perhaps a result of restoring normal sleep patterns. Some have reported mustard’s ability to reduce the frequency of migraine attacks. Here’s a link to a recipe with a great beef topped salad with a homemade honey mustard dressing.

Yogurt- Many dairy companies have done a great job of touting the benefits of their product over the last few years. Probiotics and live, active cultures in yogurt aid in digestion- which not only keeps you regular, it can also assist with lactose intolerance. Of course, you know that calcium builds bone density, which can help prevent osteoporosis.

Cinnamon- This popular spice leads to antimicrobial activity- which can lower your risk for heart disease, controls blood sugar, and can lower the risk for colon cancer. My grandma seasons her ground beef with cinnamon and allspice.

Honey- Dietitians have touted the benefits of sweetening with honey for several years. This sweetener has been touted to help relieve allergy symptoms by serving as an anti-bacterial, anti-viral and anti-fungal substance. It has also been stated that this sweet nectar supports blood sugar stabilization and boosts immunity, with wound-healing properties. I’m feeling pretty good about my breakfast of fat free Greek yogurt, flavored with cinnamon and honey!

I’d be remiss if I didn’t include my favorite protein… BEEF on this list! You know that protein helps build and repair muscle tissue; but did you also know that beef is the #3 source of iron, which carries oxygen to blood and all the cells in your body, and prevents fatigue? (How many times have you said you were exhausted this week?) Zinc (39% RDA in a 3 ounce serving of beef) not only promotes a healthy immune system, but it also heals wounds and assists in cognitive development (brain function). The B-Complex vitamins in nutrient-dense beef release the energy in foods so our bodies can use it.

I can’t say it enough to the people in my house… all foods have different benefits; which is why eating a variety from all food groups is so important for healthy bodies and healthy minds! Beef & Broccoli at my house tonight!

Morgan is interning with the Missouri Beef Industry Council this summer. She is sharing her experiences while visiting a variety of cattle farms this summer. Read more here.

Here’s a photo from a cattle farm I visited recently in southern Missouri. The farmer who cares for these cattle is using a management practice called intensive grazing. This term is used to describe a method, in which cattle are moved from pasture to pasture, allowing for better growth of the grass.

To implement this technique, the farmers use fences to divide their pastures into sections that are about four acres in size. You’ll hear these sections referred to as “paddocks.” Jim keeps his cattle in one of the paddocks for three to four days, depending on the size of the animals. Some farmers may use a longer grazing period if their operation uses a less intensive method.

This set-up helps direct the cows to graze on specific grass until the grass is eaten down. With the natural deposits of manure in these paddocks, intensive grazing reduces the need for fertilizer application.

This does require more labor and input costs but overall it reduces the need for hay and for more pasture.  The farmers also blocked off waterways and streams and put in waterers in each paddock.  This prevents waste from contaminating the waterways.

Cattle farmers must care for their land because it often runs in their family. In fact, 97% of farms are family farms. Along with the emotional attachment, land can often be the highest input cost of farming.  If the farmer doesn’t care for it, they won’t be successful at their job.

Most importantly, if farmers don’t care for their land, who will? Farmers want to continue passing on the farm to younger generations.  Without providing proper care to the land, this goal cannot be reached. That’s why farmers work to keep land in quality condition, for my generation and beyond.

When we found out the American National Cattlewomen were hosting a “fun run” during the Cattle Industry Summer Conference, our office was ready to join! Dawn, our resident runner, made sure we all packed our tennis shoes for a morning of exercise and colleague bonding.

There we are running the route of the race, which happened to pass by a large statue of a momma cow and her calf. (Farm fact side note, those of us from cattle farms refer to these two animals as cow-calf pairs.)

It should come with little surprise (based on stereotypes of our age and gender) that we are very conscious of keeping our bodies healthy and maintaining our fitness. We know protein is an essential nutrient to fuel our active lifestyles, and that means beef is an important part of our daily diet. With 29 lean cuts of beef, it is easy to fit protein into our healthy and well-balanced diets.

To the right, we’re posing in our “Power of Protein” dry-fit shirts after our run. While most people know beef is an excellent source of protein, there’s another nutrient it provides for those of us health-conscious folks. And that’s iron.

Iron helps carry oxygen to muscles and is required for energy metabolism. Unfortunately, iron is the most common nutritional deficiency in the country, according to the Centers for Disease Control.

Why does that matter? Iron deficiencies can cause fatigue and weakness, which obviously impact the results of an active lifestyle. Luckily, beef is the third most abundant food source of iron, behind fortified cereals and breads. Better yet, the iron in red meat is more completely absorbed by the body than the iron found in bread, cereal and other plant products.

That means, the beef we love is also providing us with the nutrients we need to live active and healthy lifestyles! I think you’ll agree, it’s pretty nice to know our favorite protein source is also hard at work to help our bodies stay healthy and trim. Now that’s what I call the “Power of Beef!”

In the beef industry, we’ve got a lot of passionate farmers and ranchers who really love taking care of their land and animals. Need proof? Meet Lance Zimmerman. Lance is from the farm and describes himself like this:

Lance Zimmerman, blogs about his life on a beef farm

“A small-town boy at heart, I spent my summers working fields, fixing fence, and working on 4-H projects. I am the first person in my family to earn a college degree. Now, I want to help consumers and ranchers learn a bit more about what happens on the other side of the pasture gate.”

Lance writes a blog to help share his experience raising beef cattle with those of us who don’t live on a farm. At his blog, titled The Beef U Eat, Lance provides a place to discuss what it takes to feed the world. This venture helps consumers who have a desire to connect with their food, while also highlighting farmers who generally aren’t the type to call attention to themselves.

In a recent post, Lance writes about his decision to wash reusable grocery bags to eliminate bacteria. Now that’s something all food lovers should consider!

We’ve done a variety of posts in honor of National Grilling Month. We’ve included tips for healthy grilling and even asked our friends to share their grilling tips with us! Here are the 19 responses we got from our Facebook friends commenting on the type of grills they choose to use. It’s safe to say charcoal took the majority from these folks, but we sure did get some creative ideas for modifications!

Now we want you to come to our cookout party! All it takes is a visit to our Facebook wall or Twitter page, where you can post pictures of the beef on your grill from now through the weekend!

All party guests will be entered to win some great grilling gear! So fire up your grill and let’s eat!

As families are traveling the summer, there are a lot of different ideas of the best way to travel with children. I know a couple of families that drive through the night, while the kids sleep. I’ve never been a fan of that tactic, because it leaves everyone tired and cranky the next day.

We don’t have a DVD player in our car, but we do have some hand-held electronic games for entertainment. And, yes, I’m the mom that has math and spelling games on those devices.

Here are a few tips and tricks that make our family vacations fun!

Travel Fairy: The “travel fairy” visits our car every once in a while (2-3 times on a 4-5 hour trip). She leaves things in plain brown lunch sacks for us to find. One bag might be a game, fun notepad with blinky pen, or a book the little one has been wanting, while other bags have snacks/ treats in them. You never know until you open it, but that crazy fairy always seems to know exactly what we need and when we need it!

Scavenger hunt for kids- this one's for a road trip to Iowa

Scavenger Hunts: A little due-diligence prior to traveling makes it easy to set up scavenger hunts. A car trip to Iowa would justify a search for wind mills, big white barns, John Deere tractors and round hay bales. A trip that includes air travel might have a hunt that includes ice cream, flip flops, boots and luggage carts. Some generic things might be road signs such as a green exit sign, yield, stop or speed limit.

Give a (fun) task: Have your kiddos find their “favorite” piece of luggage in the airport, or their favorite pair of shoes at a rest stop and draw it for you to guess what the person who was hauling the bags/ wearing the shoes was wearing. Not only does this activity spur creativity, it’ll also boost memory skills.

Sing along to the radio: Someone once told me about a game she played that included putting the radio on “seek” and the first person who could sing the next line of the song (no matter the stations/ genre), got a point. At the end of the set amount of time, the person with the most points wins- they might get the option of where to stop to eat or the next game to play.

Don’t forget snacks: bringing nutrient-dense snacks, like 90% lean beef jerky can help kids (and their parents) feel satisfied longer than if the snack was sugary and lacked nutrients. And, let’s face it- who wants to be in a car with a child on a sugar-high?

Spin a story: This game from www.family-mealtimes.org will really bring out your family’s creative side … and have you rolling in laughter when the stories get crazier and crazier! There’s nothing to it… someone starts a story (take turns!) and, after a couple of sentences, the story starter points to another person to continue the story – and so on and so on. Here are some ideas to get you started:

Sure, I’ve seen cows on a FARM, but in a…?!
Sam and Susie knew that ______ would be the perfect meal before _______

Regardless of the way you choose to travel, and the games you play along the way- here’s to a happy, safe, healthy summer to build some great family memories!

If you’re like me, summertime means cooking out and taking advantage of fresh veggies. I bet I’m not the only one who can relate to having friends and relatives who deliver extra produce to my house and leave me wondering what to fix with my favorite veggies. Whether your veggies come straight from your garden, are produced by friends, or are purchased at the farmer’s market or grocery store, here are some of my favorite ways to highlight fresh ingredients in my kitchen!

Do you have more carrots than you know what to do with? Try these:

• Beef Spring Rolls with Carrots and Cilantro
• Easy Asian Stir-Fry

Dress up your meals with fresh spinach with these recipes:

• Top Sirloin Filets with Spinach-Lemon Pesto Pasta
• Beef, Arugula and Spinach Lasagna

If you need inspiration for the asparagus and green beans in your garden, here’s what you need to try:

• Beef and Asparagus Pasta Toss
• Beefy Potato Salad with Green Beans

To learn more about cooking with fresh ingredients all year long, visit BeefItsWhatsForDinner.com. You can search hundreds of recipes by the ingredient you want to use. While you’re there, visit our new Interactive Meat Case, a user-friendly way to learn how to use new beef cuts and recipes with your family!

This week’s Missouri Beef Checkoff Chat features John Kleiboeker with the Missouri Beef Industry Council talking about the recent annual meeting of the Beef Improvement Federation that was held in Columbia earlier this month.

Podcast: Play in new window | Download

Morgan is interning with the Missouri Beef Industry Council this summer. Here is a story she shared from her visit to a Missouri cattle farm earlier this month.

A few weeks ago, I had the chance to spend the day at a couple of Missouri beef farms. Jim Freeman, the gentleman pictured here on the right, is one of the farmers I visited. Like other cattle producers, Jim works hard to care for his cattle.

Jim and his wife Era live in Salem, Missouri, where he worked as a Livestock Extension Specialist. He has lived in Dent County since 1978, when he purchased the farm where he currently resides.

His role with Extension was to help local cattle farmers and other livestock owners better manage and care for their animals.

Now that Jim is retired to the farm, he spends his time “backgrounding” cattle. Backgrounding, which is sometimes also referred to as “stocking” is used to describe the farming practice that grows calves from weaning age to approximately 800-900 pounds. Because Missouri has such valuable pasture land and green grass, many of our state’s farmers are involved in this stage of the food production cycle. Backgrounding helps condition cattle for further feeding by using both forage and grain to provide the nutrients needed in their daily diets.

Jim explains the hard work that goes into producing food, rain or shine. “It can sometimes not be an easy job,” he says. “When it is really cold outside, you still have to go outside and care for the animals.”

He also says that one of his biggest challenges is caring for the health of the animals.  Making sure they have proper vaccinations and they maintain optimum health.  The welfare of the animals is very important to him, and it’s something that he says comes natural. “Raising cattle gets in your blood. It makes you very passionate about farming and livestock.”

Jim uses this passion to serve on the Missouri Beef Industry Council board of directors. This volunteer role allows him to help improve the industry he believes in by promoting research and education to farmers and consumers alike.

We tend to use a babysitter more often at our house during the summer months. Although, we are very fortunate to have two or three fabulous sitters to choose from; many parents struggle with the process of finding just the right person to watch your little angels. And, once you find the right someone(s)- how do you make the night go smoothly for the parents, sitter and kiddos?

Here are a few tips adapted from the US Department of Education:

• Ask for names and phone numbers of people who have hired the babysitter before. Call these people and ask what they liked and didn’t like about this sitter.
• Interview the babysitter. Look for someone who is trustworthy, capable and comfortable with your kids.
• Have a trial run. Have the sitter care for your children while you are at home cleaning- or at the park while you walk the track. You can watch the sitter interacting with your kids, but still utilize some valuable “adult” time.
• Describe your routines. Give the sitter information on your baby’s habits and preferences for eating, diapering, playing and sleeping. Also cover meals, snacks, etc.
• Give clear instructions. Make sure the sitter knows how to deal with emergencies; and be clear about your non-negotiable rules for safety.
• Tell the sitter how you can be reached. Give the sitter the name and phone number of a friend or relative to call if you aren’t answering your phone.
• Write down the phone number of the baby’s doctor and if you feel comfortable leave a copy of your insurance card.
• Give a tour of your house. Let the sitter know about anything unusual.
• Let the sitter know when you’ll be home. Call if you will be late.
• Have food (meals or snacks) either pre-prepared or ingredients laid out with precise instructions. Below is the recipe for the Beefy Taco Wraps. It’s easy to make up to 24 hours in advance. While being a kid-pleaser, it will also be a nice treat for your child care provider.

This easy beefy taco wrap is kid-friendly, but will also be a nice treat for your babysitter.

Beefy Taco Wraps
• 3/4 lb thinly sliced deli roast beef
• 1/2 cup fat-free black bean dip
• 4 large flour tortillas
• 1 cup thinly chopped lettuce
• 3/4 cup chopped tomatoes
• 2 TBS taco seasoning
• 1 cup (4 oz) shredded reduced fat taco seasoned cheese
• salsa, if desired

1. Mix black bean and Fiesta Drip Mix. Spread mixture evenly over one side of each tortilla.
2. Layer deli roast beef over bean dip, leaving 1/2 inch border around edges.
3. Sprinkle equal amounts of lettuce, tomato and cheese over each tortilla.
4. Fold right and left sides to the center, overlapping edges. Fold bottom edge of tortilla up over filling and roll closed.
5. Wrap in parchment paper and twist the ends for easy storage and serving.
6. Serve with salsa, if desired.

Cooks Note: dry the tomatoes with paper towels to prevent the wrap from getting soggy.