Login

Let’s take a look at some 4 Healthy Recipes with Red Meat

Posted on February 20, 2015 by administrator

Eating healthy is important to the health of any heart. Remembering that February is American Heart Health Month, we need to look into ways to make our daily eating habits work for us in a more healthy way. Many people are completely against eating red meat. We often hear that red meat is bad for you, but is this really true? While too much red meat may not be good for you two 3- to 4-ounce portions of red meat per week can be healthy for you. You can cut back on saturated fats and calories by Let's take a look at some 4 Healthy Recipes with Red Meatbuying more lean cuts and removing the additional fat.

Steak and Pepper Tacos
Ingredients
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
3 ounces steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 tablespoons salsa
2 tablespoons low-fat sour cream

Directions
In a skillet, saute olive oil, cumin and garlic for 1 minute. Add steak strips and cook about 5 minutes. Add pepper and onion slices and cook for another 8 minutes. Place mixture in tortillas and fold. Top with salsa and sour cream.
Nutrition Information Servings Per Recipe: 1
PER SERVING: 504 cal., 23 g total fat (6 g sat. fat), 61 g carb. (9 g fiber), 28 g pro.

Chipotle Beef Wrap
Ingredients
2 teaspoons olive oil
1 6- to 8-ounce lean steak
1 tablespoon canned chipotle in adobe, chopped
4 tablespoons fresh cilantro
2 large whole wheat tortillas
2 tablespoons light mayonnaise
Lettuce and tomato

Directions 
Rub olive oil in a heavy skillet. Saute steak over high heat until medium rare to medium, turning once (7 to 10 minutes). Set aside until cool; slice thinly. Stir together chipotle in adobe and mayonnaise; spread on tortillas. Add 2 tablespoons fresh cilantro to each; top with beef and lettuce and tomato. Roll up.
Nutrition Information
PER SERVING: 379 cal., 15 g total fat (3 g sat. fat), 43 g carb. (4 g fiber), 29 g pro.

Spice-Rubbed Flank Steak
Ingredients
Cooking spray
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon cayenne (or to taste)
1 pound flank steak

Directions
Preheat the broiler and coat a broiler pan with cooking spray. Combine all ingredients except steak in a small bowl; rub mixture over the steak. Broil 6 to 7 minutes per side, or until cooked. Let cool for 5 minutes before cutting diagonally across the grain into thin strips. Serve with a green salad.
Nutrition Information (4 Servings)
PER SERVING: 178 cal., 7 g total fat (3 g sat. fat), 4 g carb. 24 g pro.

Meatballs and Peppers
Ingredients
1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 1/3 cups water
1 (10 1/2-ounce) can beef consomme
1 bay leaf
1 (1-ounce) slice whole-wheat bread
1 pound ground round
1 tablespoon finely chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg white
1 garlic clove, crushed
2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup water
1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil
2 teaspoons white wine vinegar

Directions
Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.

Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
Nutrition Information (4 Servings)
PER SERVING: 263 cal., Calories from fat 34 %, Fat 9.8 g, Satfat 2.9 g, Carbohydrate 12.4 g., Fiber 1.9 g, Cholesterol 70 mg, Iron 4.3 mg, Sodium 788 mg, Calcium 34 mg

Too much of anything isn’t good for you, but eaten proportionately, red meat isn’t too bad for you. Enjoy!

Previous Next