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183-Calories Burger - Serves 6

This recipe was featured on my Kaiser Permanente newsletter. I haven't tried it yet but it sounds good, so I'm including it here.

1 1/2 pounds ground turkey or beef (or a mixture of both)
10 ounces baby spinach leaves
zest of one lemon
3 garlic cloves, minced
tsp. salt
1 tsp. freshly ground black pepper

Fire up the grill. Saute the spinach in olive oil until it wilts. In a large bowl, mix the turkey or beef, spinach, lemon zest, garlic, salt, and pepper. You can make healthier quarter pounders using a half-cup measuring cup to get an equal amount per burger and flattening them on waxed paper. Grill the burgers until done. Serve them on whole-grain buns.

California Steak Sandwiches

1 Long Bread Roll (about 7-inches long)
2 tablespoons mayonnaise
2 slices Brie, rind removed, cut to fit bread lengthwise
6 to 8 fresh Basil Leaves
1/2 small tomato, thinly sliced
6 thin slices grilled steak
Salt and pepper, to taste

1. Cut roll in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2 to 3/4 inch thick shell. (Reserve torn bread for another use.)
2. Spread 1 tablespoon mayonnaise over cut side of each bread half.
3. Top bottom half of roll with brie, basil leaves, tomato and steak, overlapping slices as needed. Cover with top half of roll. Cut sandwich in half crosswise.
4. Heat a grill pan or skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan. Place a cast-iron skillet or other heavy skillet on top; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted. (Leave cast-iron skillet on sandwiches while they cook.)

Braised Swiss Steak - Serves 4

Recipe from NancysKitchen.com
1 pound boneless round steak, 3/4" thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can ( 14 1/2 oz) low sodium tomatoes cut up in juice
2 stalks celery cut 1/4 " pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick.
Sprinkle steak on both sides with salt & pepper.
Coat a 12" skillet with cooking spray. Heat skillet over moderately high heat.
Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish.
Stir flour into the drippings in the skillet.
Stir in the tomatoes, celery, onion. corn, and oregano.
Bring to a boil over moderate heat and boil for 1 minute, stirring constantly.
Pour mixture over the meat in the baking dish. Cover and bake 75 minutes or until the meat is tender.

Chili Enchilada Casserole - Serves 4

1 1/2 lbs. ground meat
2 tbsp. chili powder
1 sm. can chili
1 can tomatoes with chilies
1/2 c. milk
Soft corn tortillas
1/2-3/4 cup grated cheddar cheese

Brown 1 1/2 lbs. ground meat with 2 tbsp. chili powder Drain. Add: 1 sm. can chili, 1 can tomatoes with chilies and 1/2 c. milk. Stir together and bring to a simmer for 10 minutes. Layer square (9x9) pan with soft tortilla shells. Top with chili mixture, layer more tortilla shells on top of chili, then top with grated cheese. Bake at 350 degrees for 20-30 minutes.

Crockpot Meatloaf with Gravy

2 lb. ground chuck
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1-1/2 tsp. salt
1 c. cracker crumbs
1 egg
1 (7/8 oz.) pkg. brown gravy mix
1 c. milk
6-8 sm. potatoes, cut up

Mix all ingredients except potatoes in large bowl. Shape into a loaf and place in the crock pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low for 8-10 hours or high 4-6 hours.

Easy Slow Cooker French Dip

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Pepper Steak Packet

Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.

1 (1/2 pound) sirloin steak, cut into bite size strips
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
1 pint cherry tomatoes
1 zucchini, chopped
2 tablespoons butter
1/4 cup steak sauce

1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.
3. Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)

Garlic Steak Marinade

1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Kosher Salt-encrusted Prime Rib Roast

- Its flavor-enhancing power is salt's greatest culinary asset. Try this slowly cooked (4 to 5 hours) roast and see for yourself.

2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt

1. Preheat oven to 210 degrees F (100 degrees C).
2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

BRAISED SWISS STEAK - 4 Servings

1 pound boneless round steak, 3/4" thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can ( 14 1/2 oz) low sodium tomatoes cut up in juice
2 stalks celery cut 1/4" pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick. Sprinkle steak on both sides with salt & pepper. Coat a 12" skillet with cooking spray. Heat skillet over moderately high heat. Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish. Stir flour into the drippings in the skillet. Stir in the tomatoes, celery, onion. corn, and oregano. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. Pour mixture over the meat in the baking dish. Cover and bake 75 minutes. or until the meat is tender.

Corned Beef

1 ( 2 1/2 to 3 pound) corned beef brisket with pickling spices
1 medium chopped onion
1 carrot, peeled and coarsley shredded
1 clove of garlic, minced

Place corned beef in crockpot. Top with pickling spices, onion, carrot and garlic. Add enough water to cover meat. Cover and cook on Low 8 to 9 hours or until meat is tender.

Drip Beef Sandwiches

5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 1/2 teaspoons dried rosemary

1. Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
2. Bring to a boil over high heat, then reduce heat to low, cover with a lid, then simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired. May also be served with flour tortillas, cheese, refried beans, etc.

Enchilada Casserole

1 1/2 lbs ground beef
6 corn tortilla
1/2 can of sliced black olives
3/4 lb grated cheddar cheese
3/4 lb Montery Jack Cheese
2 cups chopped onions
1 can cream of chicken soup
2 small cans Las Palmas enchilada sauce
1 tsp garlic
1 tsp salt
1 tsp paprika

Brown ground beef, onions. Add cream of chicken soup, 2 cans of enchilada sauce, garlic, salt, and paprika. Layer iIn large sheet cake pan: broken corn tortillas, 1/2 of beef mix, 1/2 can of sliced black olives, grated Jack Cheese. Repeat this layer except on use 3/4 lb grated cheddar cheese. Bake in 300 oven for 30-45 minutes.

Marinated Flank Steak

This works great when sliced and used for fajitas.

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Easy Beef Crockpot Casserole

1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef

Combine above and cook in crockpot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni. Serves 4. Preparation time 5 minutes. Cooking noodles 20 minutes.

Enchilada Pie

1 lb. lean ground beef
1 med. onion, chopped
1 clove garlic, minced
2 tbsp. butter or shortening
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
4 1/2 oz. can chopped ripe olives
8 oz. can tomato sauce
1/2 dozen corn tortillas, buttered
2 c. shredded cheddar cheese
2/3 c. water

Saute onion, ground beef and garlic in butter. Stir in seasonings, olives and tomato sauce. In a round 2 quart casserole, alternate layers of buttered tortillas, meat and sauce and 1 1/2 cups of shredded cheese. Sprinkle remaining cheese on top of tortilla. Pour water at edge, into bottom of casserole. Cover. Bake at 400 degrees for 40 minutes. Cut in quarters. Makes 4 servings.

German Style Meatloaf

2 lb. ground beef
2 eggs
1 onion, grated
Salt and pepper to taste
3 tbsp. Pet milk
1 sm. tomato paste
1 sm. tomato sauce

Put ground beef into large mixing bowl. Then combine all ingredients except tomato sauce and tomato paste. Mix well. Then add tomato paste. Mix well again. Shape into loaf and put in loaf dish. Then take the tomato sauce and pour over loaf. Bake until done at 325 degrees F. Serve with mashed potatoes and cabbage.

Greek Stuffed Meatloaf

1 tsp. cumin
1 c. parsley, chopped
3 cloves garlic, mashed
1 lg. onion, chopped
2 tbsp. oil
2 c. quick oats
1/4 c. milk
2 eggs
1 1/2 lbs. ground beef
1 1/2 lbs. ground lamb

MEATLOAF FILLING:
1 lg. bunch spinach, chopped
1 beaten egg
1 1/2 c. feta cheese, crumbled

TOPPING:
1/2 c. catsup
1 tsp. cinnamon
3 tbsp. Parmesan cheese

Mix meats. Beat eggs in small bowl with milk and oats. Let stand 5 minutes. Saute onion and garlic in oil. Combine all the meatloaf ingredients. Mix all the filling ingredients together. Put 2/3 of meat mixture in the shape of hollow loaf in pan. Fill with the filling and top with remaining meat. Spoon topping over meatloaf. Bake at 350 degrees for 1 hour and 15 minutes. Let stand before serving.

Ground Beef Casserole

1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill center of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.

French Beef Stew

Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
Salt and pepper to taste

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
4. Blend in mustard and serve.

Jalapeno Hamburgers

1 pound lean ground beef
4 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon cilantro
4 tablespoons Cajun seasoning

In a medium bowl combine ground beef, jalapenos, garlic, tomato paste and cilantro. Form mixture into 6 patties. Generously sprinkle both sides of patties with desired amount of Cajun seasoning. Grill 4 to 5 minutes each side.

Meatloaf Au Gratin

2 lbs. ground beef
1 c. grated cheddar cheese
1 egg
2 c. soft bread crumbs
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt
1/4 c. (1/2 stick) butter, melted
1 tsp. dill weed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 lb. carrots, pared and cut into 4 inch lengths
1 can (8 oz.) tomato sauce

Mix ground beef lightly with 3/4 cup of the cheese, egg, bread crumbs, onion, Worcestershire sauce, mustard and the 1 teaspoon of salt until well blended. Shape into a loaf in a shallow baking pan. Mix melted butter or margarine, dillweed, sugar, salt and pepper. Place carrots around loaf in pan; brush with butter mixture. Bake in moderate oven (350 degrees) 1 hour, turning carrots once after 30 minutes. Pour off dripping. Pour tomato sauce over loaf; sprinkle with remaining 1/4 cup cheese. Baste carrots with butter mixture. Bake 30 minutes longer.

Meatloaf with Veggies

1 lb. ground beef
1 lb. ground pork
4 c. corn flakes
1 c. cream style corn
1 c. cooked tomatoes
1/4 c. green peppers, chopped
1/4 c. chopped onion
1/4 c. fresh parsley flakes
2 tsp. salt
1/2 tsp. sage
1/8 tsp. black pepper 1 tsp. Worcestershire sauce

Mix all ingredients thoroughly. Make into loaf and place in square pan. Bake at 350 degrees for 1 hour. Optional: put bacon strips on top of loaf after cooking for 30 minutes.

Thai Burgers - 4 Servings

1 3/4 pounds lean ground beef
1/2 cup bread crumbs
2 tablespoons lemon grass, minced
2 tablespoons chopped fresh basil
2 tablespoons minced shallots
2 red chili peppers, seeded and minced
1/4 cup chopped peanuts
salt and pepper to taste
2 limes

Preheat grill for high heat
. In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

Pepper Crusted Steaks

Worcestershire Chive Butter:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
salt and freshly ground pepper

Steaks:
2 cups coarsely ground black peppercorns
3 tablespoons chile powder
8 T bone steaks, each 10 to 12 ounces
olive oil
salt

Preheat grill or side burner. Heat oil in a medium skillet. Add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.

Preheat grill. Mix the peppercorns and chile powder in a medium baking dish. Brush steaks with olive oil and season with salt.

Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium rare doneness. Remove from the grill and top with a slice of the butter. 8 servings.

Swiss Meatloaf

1-1/2 c. milk
1 egg
1/2 c. Italian bread crumbs
1 1/2 lbs. hamburger
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. garlic powder
1/3 c. chopped onion
1/3 c. chopped green pepper
8 oz. can mushroom stems and pieces, drained
6 oz. cubed Swiss cheese

Mix milk and eggs. Pour over bread crumbs. Let stand. Add seasonings, onion and green pepper to meat. Mix well. Add milk mixture, mushrooms and cheese. Mix well. Bake uncovered at 350 degrees for 1 1/2 hours.

BEEF BBQ RECIPES

BARBECUE SPARERIBS
MARINATING SAUCE:
1/2 c. soy sauce
1/2 c. ketchup
1/4 tsp. pepper
2 tbsp. Tabasco sauce

Marinate ribs in sauce for 20-25 minutes. Bake at 350 degrees for 45 to 60 minutes.

BARBECUE BEEF CUPS
3/4 lb. ground beef
1/2 c. barbecue sauce
1 tsp. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese

Preheat oven to 400 degrees. In a skillet, brown ground beef and pour off drippings. Stir in barbecue sauce and onion. Separate biscuits and place each biscuit in an ungreased muffin cup or a muffin tin. Press the dough up the sides to edge of muffin cup. Spoon beef mixture into cups. Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese, return to oven until cheese is melted. Makes 10 beef cups.

BARBECUE SAUCE
2 tbsp. margarine
1 med. onion, diced
1 sm bell pepper, diced
2 tbsp. brown sugar
2 tbsp. French mustard
1 tbsp. Worcestershire sauce
1 tsp. salt
3/4 c. catsup

Saute onions in margarine until onions turn clear. Add remaining ingredients and cook slowly over low heat

ALL-PURPOSE BARBECUE SAUCE
1/4 tsp. cinnamon
1/4 c. brown sugar
1/2 tsp. black pepper
1/2 med. sized onion, chopped
2 tsp. prepared mustard
1 1/2 tbsp Worcestershire sauce
1/2 c. catsup
1/2 c. water
1 tbsp. vinegar
1/2 tsp. nutmeg
1/4 tsp. salt

Heat to boiling. Use on poultry, pork or beef. Delicious

BARBECUE BEANS
1 can Campbells Pork & Beans
1 can Campbells Barbeque Beans
1 can red kidney beans
1 can pineapple tidbits (drained)
1 lb. ground beef
1 sm. onion (chopped)

Make sauce of:
1/2 c catsup
1/2 c. Kraft barbeque sauce
1/2 c. water or pineapple liquid
2 tbsp. vinegar
1/4 c. brown sugar

Brown beef and onion and add dash of salt. Mix the sauce and heat. Pour over meat and beans. Bake in moderate oven for 1 1/2 hours at 350 degrees. Take off cover for last 1/2 hour.

Beef and Barbecue Cookbooks

365 Great Barbecue and Grilling Recipes (The Bestselling Cookbook)

Asian Grilling: The Essential Kitchen Series

Barbecue Dishes (Recipes from the Vineyards of Northern California)

Barbecue Great Memphis Style

Better Homes and Gardens Smoke Cooking

Classic Barbecue & Grill Cookbook

COOKSHACK SMOKED FOODS COOKBOOK Over 190 Recipes for Authentic Pit Barbecues

George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook

George Foreman's Big Book of Grilling, Barbecue and Rotisserie

Great American Grilling

Grill Italian

Grilling (Great Taste, Low Fat, Vol 7)

Grilling Maestros : Recipes from the Public Television Series

Real Southern Bar-B-Q and All the Fixin's

Little Book of Barbecues

Paul Kirk's Championship Barbecue Sauces : 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas

Prime Time: The Lobels' Guide to Great Grilled Meats

Ribs : A Connoisseur's Guide to Barbecuing and Grilling

Sizzling BBQ's

Skinny Grilling

Texas Cookbook : From Barbecue to Banquet

The Barbecue Book : Classic Recipes for the Barbeque and Outdoor Grill

The Barbecue Cookbook (Nitty Gritty Cookbooks)

The Barbecue! Bible

The Complete Indoor/Outdoor Grill : 175 Delicious Recipes

The Firehouse Grilling Cookbook : 150 Great Grilling Recipes

The Official Barbecue and Barbecue Sauce Cookbook

The Random House Barbecue and Summer Foods Cookbook

The Thrill of the Grill

The Ultimate Barbecue Sauce Cookbook

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