Mighty Meat Bison with Mushroom & Onions

Special thanks to Pritikin Longevity Center for the recipe!

Mighty Meat Bison with Mushroom & Onions
 
Author:
Ingredients
  • 4 four-ounce grass-fed, free-range bison steaks
  • ½ pound button mushrooms, cleaned and sliced
  • ½ pound shiitake mushrooms, cleaned and sliced
  • 4 garlic cloves, finely sliced
  • ½ pound onions, thinly sliced
  • 1 ounce balsamic vinegar
  • ¼ cup red wine
  • ¼ cup Low-Sodium Very Veggie Juice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
Instructions
  1. Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
  2. Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
  3. Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
  4. Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
  5. Add bison steaks back to pan and simmer until bison is cooked through.

Crispy Beef Tacos

Recipe from the Recipe Rehab book

Crispy Beef Tacos
 
Author:
Serves: 4
Ingredients
  • 8 corn tortillas
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • ¾ pound 90 percent lean ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (8-ounce)can low-sodium tomato sauce
  • ½ cup fresh cilantro, coarsely chopped
  • 4 scallions, white and green parts, chopped
  • Toppings :
  • 2 cups shredded lettuce
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 jalapeno, halved lengthwise, seeded if desired, and sliced
  • ¼ cup fat-free sour cream
Instructions
  1. Preheat the oven to 300?F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray.
  2. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
  3. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
  4. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
  5. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeno, and sour cream.

 

Pita Nachos with Mango Salsa

Recipe from the Recipe Rehab book

Pita Nachos with Mango Salsa
 
Author:
Serves: 6
Ingredients
  • Mango-Tomato Salsa :
  • 1 ripe mango, halved, pitted, peeled, and diced
  • 2 medium tomatoes, finely chopped
  • ½ medium red onion, finely chopped
  • 1 jalapeno, halved, seeded if desired, and minced
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • Juice and finely grated zest of 1 lime
  • ¼ teaspoon kosher salt
  • Nachos:
  • 6 pieces reduced-carb whole wheat pita bread
  • Nonstick cooking spray
  • 2 teaspoons ground cumin
  • ½ pound grilled skinless, boneless chicken breast, cubed
  • 1 (15-ounce) can low-sodium black beans, drained and rinsed
  • 2 cups reduced-fat shredded Monterey Jack cheese
  • 1 cup nonfat plain Greek-style yogurt
  • Juice and finely grated zest of 1 lime
  • ¼ teaspoon kosher salt
Instructions
  1. To prepare the salsa, in a mixing bowl combine the mango, tomato, onion, jalapeno, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.
  2. To prepare the nachos, preheat the oven to 300?F. Halve each pita bread horizontally, to separate the top and bottom half of the pita, to make 12 rounds. Cut each round into 8 wedges.
  3. Arrange the pita triangles in a single layer on two baking pans. Lightly spray the pita with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.
  4. Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle on the cheese. Bake for 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
  5. To serve: Put the nachos on a serving platter and top with a dollop of the lime-yogurt sauce and a few spoonfuls of the salsa.