Beef a super choice for this Sunday

The Big Game is this weekend. What are you serving?

If you’re going to a party, what are you taking?

It’s National Beef Month, perfect timing for some great beef dishes for this Sunday, and they’re easy to do.

The leaner cuts of beef — there are 29 of them — are trendier these days. A list of those cuts can be found at (click on “lean beef”).

I think you’ll be surprised at the fat content of many beef cuts, including the roast used in the recipe below.

Let us not forget the portion control we hear so much about, even on this big weekend.

Healthy delicious salads and dips with huge platters of veggies and fruits are also options for game food. If you have it, they will eat it.

— Tried Greek yogurt yet? The consistency, smooth taste and nutritional value is perfect for dips. Use in guacamole and all dips instead of sour cream.

— Serve up big bowls of salad with choices of dressing on the side including some vinegar (balsamic, raspberry, etc.) and oil to make your own.

— Add these items to the usual veggie platter: snap peas, jicama, raw yam strips, edamame in the shell, baby peppers in all colors.

— Add low fat, browned beef kielbasa slices to potato salad, leave out the eggs, add some diced, baked yams along with the usual.

Green Chile Beef Mini Sandwiches

From, National Beef Council.

1 boneless beef chuck shoulder, arm or blade pot roast (2 1/2–3 pounds)

1 tablespoon olive oil

1 large onion, chopped

1 cup prepared thick/chunky green salsa

1–2 teaspoons Original Tabasco Pepper Sauce

Salt to taste

12–16 mini sandwich rolls (2–3 inches long), split

8 slices pepper Jack or cheddar cheese, cut in half

Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly; remove meat, pour off all but 1 teaspoon drippings.

Add onion to stockpot; cook/stir 3-5 minutes or until crisp-tender. Return pot roast to stockpot. Stir in salsa and Original Tabasco Pepper Sauce; bring to a boil. Reduce heat; cover tightly and simmer 2-3 hours or until pot roast is fork-tender.

Remove pot roast; keep warm. Skim fat from cooking liquid; keep warm. Carve pot roast in thin slices; stir into cooking liquid. Season with salt and additional Tabasco sauce, as desired.

Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.

Dixie notes: I prefer using the Crock-Pot for this recipe. After browning the roast, put it in the Crock-Pot. Pour the salsa/onion mixture over it. Cook on low for about eight hours or until tender. Use whole grain buns. The beef will be so tender you could also “wrap” it in whole wheat tortillas.

Ultimate Party Meatballs

From This one was such a big hit last year, I had to repeat it.

1 14-ounce cans Ocean Spray Jellied Cranberry Sauce

1 12-ounce bottle Heinz® Chili Sauce

1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Tips: For added zest, stir 1 teaspoon red pepper flakes into sauce mixture or add 1 teaspoon cumin and 1/4 teaspoon cayenne to your meatball sauce.

Slow cooker preparation: Place meatballs in slow cooker. Combine sauces; pour over meatballs. Cover and cook four hours on high.

Dixie notes: Meatballs are a 2010 trend! Try making your own out of extra lean ground beef. Pre-cook before putting in the Crock-Pot.

Add one or two cloves of minced garlic, a chopped jalapeno or two and sliced onion. These meatballs make great sandwiches on those mini whole grain buns.


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