Posts Tagged ‘Fruits & Veggies More Matters’

Mushroom Beef Sloppy Joes

Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.

Yield: 4 servings

Ingredients

8 oz white button mushrooms
8 oz cremini mushrooms
¼ lb 90% lean ground beef
1½ tbsp canola oil
½ cup chopped onion
1 garlic clove, minced
1 8 oz can no-salt-added tomato sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tsp cider vinegar
½ tsp ground black pepper
4 whole wheat buns

Directions

Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Serves 4.

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Mushroom Steak Fajitas (Foodservice portion)

Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.

Yield: 24 servings

Serving size: 2 fajitas

Ingredients

  • 4 1/2 pounds (3/4-inch thick) sirloin or other boneless steak
  • 6 tablespoons no-salt fiesta lime seasoning (like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 1/2 pounds sliced cremini mushrooms (about 18 cups)
  • 6 medium green bell peppers, sliced into strips
  • 6 medium red bell peppers, sliced into strips
  • 6 medium yellow bell peppers or white onions, sliced into strips
  • 48 (6-inch) whole wheat tortillas
  • 6 medium tomatoes, diced
  • 2 pounds shredded iceberg lettuce (about 12 cups)
  • 1 ½ cups non-fat sour cream

Directions

1. Slice beef across the grain into ¼-inch strips. Place in a bowl with 3 Tbsp. fiesta lime seasoning; toss to coat.  Place mushrooms, peppers, and onion and remaining 4 Tbsp. fiesta lime seasoning in a large bowl; toss to coat.

2. Heat oil on hot flattop griddle or large sauté pan. Add beef strips. Cook about 5-6 minutes. Remove and keep warm in hotel pan. Cook vegetables on griddle until just tender, about 5-8 minutes.  Add to beef.

3. Serve 1/2 cup beef mixture topped with 1/4 cup lettuce and 1 1/2 teaspoons sour cream rolled into each tortilla.

Nutrition Facts:

Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Family portion

Mushroom Steak Fajitas

Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.

Yield: 4 servings

Serving size: 2 fajitas

Ingredients

12 oz sirloin or other boneless steak, about ¾-inch thick
1 tablespoon no-salt fiesta lime seasonsing (Like Mrs. Dash), divided
1 tablespoon olive oil
3 cups sliced crimini mushrooms
1 mediuym green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 medium yellow or white onion, sliced into strips
8- 6-inch whole wheat tortillas
1 medium tomato, diced
2 cups shredded iceberg lettuce
4 tablespoons non-fat sour cream

Directions

Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.

Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.

Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.

Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

Nutrition Facts:

Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Foodservice portion

Curried Chicken with Raisins and Mushrooms (Foodservice portion)

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 24 servings

Serving size: 1 ½ cups

Ingredients

  • 10 cups chicken broth, lower sodium
  • 6 cups Sun-Maid raisins
  • 1/2 cup curry powder
  • 3 tablespoons olive oil, extra virgin or virgin
  • 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
  • 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
  • 3 medium red bell peppers, cut to ¾” squares
  • 12 cups instant whole grain brown rice

Directions

1. Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2. Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Family portion

Curried Chicken with Raisins and Mushrooms

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 4 servings

Serving size: 1 1/2 cups

Ingredients

1 ½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut to ¾” squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 ½ Tbsp curry powder

Directions

Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving. *Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Foodservice portion