Combine 1/4-1/3 c. cornstarch, salt, pepper and garlic powder (to taste). Take 1 lb. of stew meat (or a beef roast cubed into 1-2″ cubes) and roll in cornstarch mixture.
In a large stockpot, melt 1 Tbsp. butter with 1 Tbsp. olive oil over medium high heat. Sear meat in hot oil 2 minutes per side or until browned.
Meanwhile, roughly chop 1 small red onion, 2 carrots, 4 cloves fresh garlic and 2 unpeeled gold potatoes. Once meat is browned, add chopped vegetables to pot. Cook for 2-5 minutes, then add 1 cup red wine and deglaze pot (I used shiraz).
Add 12-15 oz. of beef broth, a 6 oz. can tomato paste, 1 tsp. crushed rosemary, and 1/2 tsp. dried thyme. Stir to combine. Turn heat to low and simmer for about an hour. When ready to serve, chop about 8 leaves of fresh basil and a large handful of fresh spinach leaves and stir into pot. Serve hot by itself, over rice, or with a nice, crusty loaf of bread.
Preheat oven to 425F. Line bacon in a pan with a rim, sprinkle with a few tablespoons of brown sugar and grind McCormick’s Italian Herb Seasoning Grinder over the bacon. Cook for 10 minutes, turn over and season again, and cook for another 10, or until crisp. May take up to 25 minutes, depending on how thick the bacon is. Mom always uses Oscar Mayer Thick Cut Bacon.
If you don’t have the McCormick Italian Herb Seasoning, it contains rosemary, black pepper, crushed red pepper, dried garlic, dehydrated onion, sea salt, sun dried tomato, and parsley.
A fresh take on a classic Italian dish. Instead of lasagna noodles, we’re using whole wheat spiral pasta. We’re also using a very lean ground beef (or try ground turkey to reduce the fat some) and add in your favorite veggies. 40 Minutes to Prepare and Cook.
1 box (13.25 oz) Healthy Harvest Pasta, Rotini
1 can (26.5 oz) Hunt’s Spaghetti Sauce, Traditional
1 container (15 oz) Ricotta Cheese, Park Skim Milk
1 cup grated Parmesan cheese
1 cup shredded Fat-free Mozzarella
1 large egg, beaten
3 cloves garlic, minced
1 Tbsp. olive oil
1 pound very lean ground beef or turkey
1 cup Summer Squash, sliced
1 cup Broccoli, chopped
Preheat over to 375F.
Brown 1 lb. ground beef in 1 T. olive oil.
Meanwhile, boil pasta for 10 min. and drain.
Steam vegetables (about 10 minutes) and set aside.
Beat 1 egg, add 3 cheeses and garlic and mix thoroughly. Set aside.
Assemble: Layer all ingredients in lightly greased lasagna pan or 9×13 pan. Begin with a light layer of sauce, followed by half the noodles, 1/3 of the cheese, 1/2 of the vegetables, 1/2 of the beef.
Repeat process, using half of the remaining sauce. Add final layer of sauce and cheese.
Bake at 375F for 20 minutes or until cheese is golden brown and bubbly. Enjoy!
Number of Servings: 12