Skewered Steak Dinner

Add Middle Eastern flavor to your family’s dinner. Enjoy grilled vegetables and beef kabobs – a delightful meal.

Ingredients

1 1/2

pounds beef boneless sirloin, cut into 1/4-inch slices 

1/2

cup Italian dressing

6

new potatoes ( 1/2 pound) 

1

medium onion, cut into 6 wedges 

6

small whole mushrooms 

6

mini red bell peppers 

6

mini pattypan squash

Directions

• 1 Mix beef and dressing in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 30 minutes but no longer than 24 hours.
• 2 Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add potatoes. Boil about 15 minutes or until almost tender; drain. Cool slightly.
• 3 Heat coals or gas grill. Remove beef from marinade; reserve marinade. Thread beef, potatoes, onion, mushrooms, bell peppers and squash alternately on each of twelve 7-inch metal skewers, leaving space between each piece. Brush kabobs generously with marinade.
• 4 Cover and grill kabobs 4 to 6 inches from medium heat 12 to 15 minutes for medium beef doneness, turning frequently and brushing with marinade. Discard any remaining marinade.

Easy Grilled Steak Kabobs

A zesty honey-mustard basting sauce brings out the terrific taste of sirloin steak, bell pepper and mushrooms.

Ingredients

1

pound beef boneless top sirloin steak 

1

medium bell pepper, cut into 16 one-inch wedges 

16

medium mushrooms 

1

tablespoon chopped fresh or 1 teaspoon dried dill weed

1

tablespoon lemon juice 

1

tablespoon olive or vegetable oil

1

tablespoon honey mustard

1/4

teaspoon salt

1/4

teaspoon pepper

Directions

• 1 Heat coals or gas grill for direct heat.
• 2 Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece. Mix remaining ingredients.
• 3 Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.

Slow-Cooker Stuffed Peppers

Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.

Ingredients

6

large bell peppers 

1 1/2

lb lean (at least 80%) ground beef 

2

teaspoons olive oil

1/4

cup finely chopped onion 

2

cloves finely chopped garlic

1 1/2

cups cooked white rice

1

teaspoon kosher salt

1/4

teaspoon black pepper

1

can (15 oz) tomato sauce

1 1/4

cups shredded Cheddar cheese (5 oz)

Directions

• 1 Trim tops off bell peppers; remove ribs and seeds. Set aside.
• 2 Place beef in large bowl; set aside.
• 3 In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.
• 4 Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.
• 5 Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.

Roasted Red Pepper Feta Dip

This flavorful dip comes together in 15 minutes and is great to serve as a quick appetizer.

Ingredients

1

cup Yoplait Greek 100 plain yogurt (from 2-lb container)

1

cup crumbled feta cheese

1

small clove garlic, finely chopped (about 1/2 teaspoon)

1/2

cup jarred roasted red bell peppers, drained, patted dry and diced

2

tablespoons chopped fresh basil leaves

Sliced cucumbers, red bell pepper strips and pita chips, as desired

Directions

• 1 In small food processor, place yogurt, feta cheese and garlic. Cover and process until almost smooth.
• 2 Transfer mixture to small serving bowl, and stir in roasted red bell pepper and 1 tablespoon of the basil. Top with remaining basil, and serve with remaining ingredients. Store covered in refrigerator.

Stuffed Pepper Casserole

Get the taste of stuffed peppers without the fuss by making this easy casserole.

Ingredients

1

lb extra-lean (at least 90%) ground beef 

1/2

cup diced yellow onion 

3

cloves garlic, finely chopped

2

cups diced bell peppers 

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (14.5 oz) Muir Glen diced tomatoes, undrained

2

cups Progresso beef flavored broth (from 32-oz carton)

1

can (8 oz) tomato sauce

1

tablespoon soy sauce

1

teaspoon Italian seasoning

1

cup uncooked white basmati rice

1 1/2

cups shredded Cheddar cheese, or Cheddar blend (6 oz)

Directions

• 1 In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.
• 2 Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)
• 3 Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.
• 4 Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
• 5 Remove from heat; sprinkle with shredded cheese.