Italian Braised Beef Sirloin and Cauliflower

Posted September 15, 2012 By janice

And now for breakfast…

Braised Beef and Scrambled Eggs

Just scramble a few eggs and thrown in a few cherry tomatoes. Top with Braised Beef and you have a fabulous leftover breakfast!!

Italian Braised Beef Sirloin and Cauliflower

Except for the cooking time, this recipe is a breeze.  And it is so versatile.  You can only eat the meat on PP days, you can add more veggies, like fresh green beans, zucchini and potatoes (for the rest of the family) and make a stew.  Or you can serve the meat on smashed cauliflower or in a tortilla or crunchy roll for the rest of the family…seriously, the possibilities are many!  Enjoy the weekend!!

ITALIAN BRAISED BEEF SIRLOIN AND CAULIFLOWER

2 lbs beef sirloin cut into large chunks
1 28 oz jar of pasta sauce, with no sugar and very little fat
1 cup low sodium beef broth
2 cups cauliflower florets

Brown the beef in a bit of cooking spray in a large Dutch oven over medium heat.  Add the pasta sauce and broth, bring to a boil, cover and simmer over low heat for 2 hours.  Check every once in a while to make sure the liquid hasn’t absorbed too much.  If so, add a half a cup of water or so.  Carefully remove the meat from the liquid and shred it a bit.  Place meat back in the pot and add the cauliflower.  Cook, covered, for 8-10 minutes or until cauliflower is soft but still retains its shape.

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Bacon and Sirloin Sliders

Posted January 16, 2012 By Janice Bacon and Sirloin Sliders

I was tempted to eat bad this weekend so I came up with something that I could eat, that satisfied the craving, but stayed in line with the diet.  I was completely happy with what I came up with.  I’ll be making them again for sure!  That’s chipotle taco sauce on there.  Remember ketchup has sugar in it, unless you can find sugarless!!

BACON AND SIRLOIN SLIDERS

1/2 pound of ground sirloin
2 slices turkey bacon, chopped
2 T fat free cheddar, grated
1 egg white
1/2 t smoked Spanish paprika
1/2 t red pepper flakes
1/2 t garlic powder
salt and pepper

Mix all ingredients with your hands, careful not to handle too much.  Season with salt and pepper.  Cook on a warm grill pan for about 5 minutes per side, or until desired doneness.  Serve with buns–I like to season my buns with whatever I’m using in the meat mixture.  This time I worked in a little bacon and cheese.

SLIDER BUNS

8 T oat bran
8 T wheat bran
2 eggs and 2 egg whites
2 T fat free cream cheese
2 T fat free cheddar, grated
2 T Greek yogurt
1/2 t minced onion
1/2 t garlic powder
1/2 t Spanish smoked paprika
1 t baking powder
1/4 t salt
1/4 t pepper

Mix all the wet ingredients together in one bowl.  Mix all the dry in another.  Fold the dry into the wet until mixed.  Divide the batter into 8 muffin tins, sprayed with a bit of cooking spray.  Bake at 350 for 16-18 minutes.

Cut buns in half, lenghwise and serve sliders with taco sauce and mustard.

Makes 4 sliders, 8 buns, 4 servings of oat bran

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French Onion Top Sirloin

Posted January 3, 2012 By Janice French Onion Top Sirloin

I ate this like soup.  The broth was so delicious and the meat was pretty tender.  The key to getting lean meat tender is to cook it for a while.  Be patient.  It’s worth it.  Another Pure Protein recipe to get you back on track!!

FRENCH ONION TOP SIRLOIN

1 2 lb top sirloin
1 large onion, sliced
1/4 cup red wine
2 cups low sodium beef broth
2 T fresh thyme, chopped
salt and pepper

Season meat with salt and pepper.  Heat a dutch oven on the stove and brown both sides of meat in a bit of cooking spray.  Remove from pan and set aside.  Add the onions and cook for 5 minutes, or until soft.  Add the wine and cook for another 5 minutes.  Add the meat back to the pot, add the broth and thyme.  Bring to a boil, turn down to a simmer, cover and cook for 2 hours.  I cut my meat into chunks about halfway through to help it along.  Season with salt and pepper and serve with the broth.

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