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Texas Pioneer Beef Pot Pie

March 15, 2012 by Allie

If you like pot pies, then you’re going to love my Texas Pioneer Beef Pot Pie recipe! This week the Texas Beef Council asked me to come up with my own healthy beef recipe using the tips I presented in Week 1, Week 2, and Week 3. So for Week 4 I decided to use a pot pie recipe that I make for my family about once per month–Texas Pioneer Beef Pot Pie.

Texas Pioneer Beef Pot Pie

But first, here’s some tips for make eating at home more nutritious and fun for the kids!

Nutrition Tips

Fantastic Family Meals

Make the most of family mealtime with these five easy tips:

  1. Enjoy one more family mealtime every week!  Take a quick inventory of how many times you usually eat together as a family and look for easy ways to add one more family meal to your weekly schedule.  If evenings are too hectic for a family dinner, set aside time for a weekend breakfast or lunch.  After a month or two of this new pattern, you can then add another family meal each week until you are enjoying mealtime together most days of the week.
  2. Enjoy tasty menus for family meals!  If you think putting a meal together had to be complicated or time-consuming, think again!  The best meals are simple, delicious and planned together.  Let everyone choose a favorite menu.  Even small children can pick a main dish (like tacos or pasta), a vegetable (green salad or cooked carrots), and fruit for dessert (sliced apples or a fruit salad).
  3. Set an appealing table for family meals! Food is just one important part of mealtime.  There are really easy ways to set the mood for a relaxed time around the table.  A little extra attention to the actual table setting can add a lot to mealtime atmosphere.  Go for a theme night like taco salad and Mexican fiesta décor using leftover souvenirs from your trip to Cancun or have one of the children make a centerpiece by folding colored construction paper.
  4. Enjoy conversation at the table! The conversations families have while eating together offer many benefits.  Children learn new words from adults and adults are able to share the values with the next generation.  Choose topics that are positive and allow everyone to talk.  Even toddlers like to discuss topics like “what is your favorite color” or “what made you laugh today”.
  5. Enjoy distraction-free meals TVs, DVDs, multiple phone calls and text messaging can distract anyone making it difficult to eat or carry on a conversation.  The solution is simple: Declare mealtime an electronics-free zone (except for an emergency, of course).  Imagine that you are dining at a nice restaurant and play some soothing background music at low volume.  It will be much more relaxing for everyone to be unplugged, especially you!

Now for the beef pot pie recipe which I know you’re going to love!

Texas Pioneer Beef Pot Pie

Texas Pioneer Beef Pot Pie

Filling

4 small carrots, sliced
1 potato, cubed
1 small onion, chopped
1 cup peas, frozen or fresh
4 T instant potatoes
2 1/2 cups beef broth or juices (you may add water to reach 2 1/2 cups)
2 cups beef roast or stewing meat, cut into bite sized pieces and sauteed

Texas Pioneer Pastry

1 cup flour (I use whole wheat since I have wheat berries and a grinder at home, milk will need to be increased slightly)
1 t baking powder
1/4 t salt
1/2 t sugar
1/4 c butter
1/4 cup milk

Directions

Place vegetables in saucepan and cover with water. Cover and cook until tender (about 20 minutes). Drain. Mix in broth and beef and heat until hot. Add instant potatoes until desired thickness is achieved. Turn off heat. Pour into pie plate.

Make Pioneer Pastry. Sift the dry ingredients together and cut in shortening. Stir in milk to make a soft dough. Knead on floured surface until smooth. Roll out to 1/4 inch thickness and place on top of filling, crimping at the edges. Make several slits in dough.

Bake at 425 F for 10-12 minutes or until crust is golden brown.

Filed Under: Featured Stories, Main Course, Main Courses, Real Food, Texas Beef Tagged With: beef, beef pot pie pot pie recipe, beef recipe, easy beef recipe, meat pie, pioneer beef pot pie, pioneer recipe, potpie, texas pioneer, yummy

Healthy Family Favorites: Dijon Wine Steak Kabobs with Mushroom Wild Rice

March 8, 2012 by Allie

TX Beef Steak Kabobs

So if you haven’t guessed it by now my family is trying to make mealtime a healthier experience. Personally, we get a great deal by getting our produce from a co-op and buying our meat in bulk. I’ve literally slashed our grocery budget to around $200 per month (that feeds 5), plus we have a great variety of fruits, vegetables, and high quality meat to choose from! But what if you don’t have the options that we have? How do you still buy healthful foods at the grocery store? I mean even people like me still have to go to the grocery store to purchase milk and cheese.

Tips to help you make healthier food purchases:

  • Shop the perimeter of the store for the freshest, nutrient-rich foods including brightly colored fruits such as blueberries, strawberries and oranges and vibrant green, red, yellow and orange vegetables like tomatoes, spinach and orange bell peppers.  The more colorful a fresh food is the higher in nutrient and cancer-fighting anti-oxidants.
  • Choose whole grain, fortified and fiber-rich bread and whole-grain pasta products instead of white breads and pastas.
  • Select lean ground beef that is at least 90% lean for hamburgers, chili or other dishes that use ground beef.

Additional healthy choice tips:

  • Always eat breakfast and include a lean protein when you can.
  • Make an easy breakfast or snack from low-fat yogurt and fresh fruit.
  • When snacking, choose brightly colored red, green, yellow and orange fruits and vegetables, low-fat dairy or lean beef jerky.
  • Make a healthy sandwich using whole-grain breads and lean protein such as roast beef and top with dark green lettuce and bright red tomatoes.
  • Turn a salad into an entrée by including fruits, vegetables and a lean protein such as grilled steak.  (Just like last week’s recipe challenge!)

The USDA has come out with a new healthy eating guide which replaces the Food Guide Pyramid called My Plate. It’s basically a simpler way of looking at what you put on your plate during mealtime. Simpler means easier!

Portion size is always something of a mystery!  But you can create the Perfect Plate using the USDA My Plate guide:

  • Start with a small plate that measures 9 – 10 inches across (instead of the huge plate many of us are accustomed to).
  • Fill half the plate with colorful fruits and vegetables – the more color you have, the more vitamins and nutrients you are consuming!
  • One fourth of your plate should be whole grains for fiber and folate.
  • The other fourth of your plate should be lean protein – a good rule of thumb for a portion is about the size of a deck of cards.
  • You should also have one serving of dairy with your meal – older children, teens and adults need three cups a day while children 4 to 8 years old need 2 ½ cups and children 2 to 3 years old need 2 cups.  (per USDA guidelines)

I want to add one more tip of my own! Over the summer last year I began using Healthy Steps portion control kitchen tools to help me gauge what the correct amount of food I placed on my plate. Healthy Steps has a myriad of tools to choose from including perfectly proportioned serving spoons, spatulas, dressing lips, cheese graters, and more. Check out all their tools HERE. I lost 30 pounds in 3 1/2 months just by eating the right amount of food–no exercising!

Now here’s a protein and fiber packed recipe perfect for the grilling season coming up!

Dijon Wine Steak Kabobs with Mushroom Wild Rice (rate the recipe HERE)

Ingredients

  • 1 lb boneless beef round tip steak, 1
  • 1/2 small red onion in 3/4
  • 1 small yellow summer squash, cut lengthwise in half in 1
  • 1 small red or green bell pepper, in 1

Ingredients: Marinade

  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons coarse-grain Dijon-style mustard
  • 2 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon coarse grind black pepper

Ingredients: Mushroom Wild Rice

  • 2 teaspoons vegetable oil
  • 2 cups thinly sliced assorted wild mushrooms (oyster, shiitake, cremini)
  • 1 package long grain rice and wild rice blend (6 ounces)

Instructions

1. Cut beef steak into 1-1/4″ pieces. Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Soak eight 9″ bamboo skewers in water 10 minutes; drain. Remove from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper evenly onto skewers.

3. Heat 2 teaspoons oil in large skillet over medium heat. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms. Keep warm.

4. Place kabobs on grid over medium , ash-covered coals. Grill covered 8-10 minutes (over medium heat on preheated gas grill, 9-11 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. ALTERNATIVELY you may place on a roasting rack in 450 F oven set to broil for about 10 minutes.

5. Serve kabobs over Mushroom Wild Rice.

Only 360 calories per serving!

Disclosure: I am being compensated by the Texas Beef Council. All opinions are my own (as always!). I am not being compensated by Healthy Steps. Healthy Steps and the Texas Beef Council do not endorse each other (that I am aware). I may be compensated if you click the Zaycon Foods link in the first paragraph. I am not compensated if you click the co-op link (and neither is anyone else). None of the companies endorse each other listed in this post. Just my favorites that I am passing along.

Filed Under: 30 Minutes Meals or Less, Featured Stories, Main Courses, Real Food, Texas Beef

Power Up with Main Dish Salads: Tenderloin, Cranberry, and Pear Salad

March 1, 2012 by Allie

TX Beef Tenderloin Cranberry Pear Salad

Okay, I have to admit: When I saw that week two of the Texas Beef campaign involved salads I secretly did a ceremony in the woods behind my house to ensure the Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing was again on the list as it was at the first Texas Beef campaign I participated in 2010. If you know where I live, you know I don’t live near any woods.

Needless to say, I did a happy dance when I saw this recipe as one suggested to share with my readers!

My husband and kids were also pleased to have this hearty, flavorful salad for dinner. Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing is chock full of tasty ingredients such as baby salad greens, dried cranberries, sweet pears, toasted pecans, crumbled cheese, homemade honey mustard dressing, and let’s not forget thinly sliced tenderloin beef. Trust me–your tongue will go to heaven for a moment while eating this nutritious, flavorful, just 321 calories per serving power salad.

Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing

Ingredients for Salad

4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)
1/2 tsp. coarse grind black pepper
1 package (5 oz.) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing

1/2 cup prepared honey mustard
2-3 Tbsp. water
1-1/2 tsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. coarse grind black pepper
1/8 tsp. salt

Method

Season steaks with 1/2 tsp. pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

Meanwhile, whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Suggestions

To get your copy of “The Healthy Beef Cookbook” click HERE. This is the best recipe in the entire book (according to my humble opinion). To toast pecans, spread in single layer on metal baking sheet. Bake in 350 degree oven 3 to 5 minutes, or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.

Recipe Tips

Creating healthy meals requires time, effort and dollars! Following are some helpful tips to include lean beef in your meal plan while staying within your budget:

  • A Cut Above the Rest. Beef cuts from the chuck, round and sirloin are great for economical family meals. Examples like the Sirloin Tip Roast and Shoulder or Chuck Steak are typically less expensive and very versatile. Grilled, broiled or cooked, these cuts can be added to all of your favorite recipes and provide a power pack of nutrients.
  • The Skinny on Ground Beef. Ground beef is another versatile beef option that will save you money. Purchase 80% lean ground beef, which is less expensive than 95% lean, and use the simple rinse process to reduce the fat content by half. I purchase my lean ground beef from Zaycon Foods and have been buying 93% lean for under $3 per pound for the last year. I have to buy 40 pounds at a time, but I save a ton of money and I get more meat for my buck.
  • Freeze and Save.Stock up on your favorite, inexpensive cuts when they go on sale and make sure to store and freeze them properly. Beef can be frozen in its original, transparent packaging for up to 2 weeks. For longer storage, prevent freezer burn by re-wrapping beef in moisture-proof, air-tight wrapping materials such as heavy-duty aluminum foil, freezer paper or plastic freezer bags. Steaks and roasts can be stored for 6 to 12 months in the freezer while ground beef can be stored frozen for 3 to 4 months
  • Crock Talk. Use your crock pot to create two or three meals in one! The slow cooking process naturally tenderizes beef, leaving it flavorful and juicy. Add your favorite vegetables and other parings, and the crock pot becomes a great way to help save you money while preparing a healthy meal for your entire family. Enjoy a second meal with the leftovers by simply shredding the roast and topping tacos, nachos or including in your favorite sandwich.

Handy Nutrition Handouts:

Nutrients in Breakfast
Nutrients in Lunch
Nutrients in Dinner

Disclosure: I am participating in a campaign with the Texas Beef Council and am being compensated. All opinions are my own (YES! I really do LOVE this salad!). This post contains affiliate links which means I may receive a small commission at no cost to you if you click on a link and make a purchase.

Filed Under: 30 Minutes Meals or Less, Featured Stories, Main Courses, Real Food, Reviews, Sauces and Mixes, Soups and Salads, Texas Beef

The Healthy Beef Cookbook: Chipotle Sloppy Joes

February 23, 2012 by Allie

I can’t wait to share The Healthy Beef Cookbook’s Chipotle Sloppy Joes! Here in our home I am always looking for nutritious meals that my entire family will enjoy, and I have to be honest that ever since I became involved with the Texas Beef Council campaign this last holiday season I’ve been discovering and testing new recipes using different cuts of beef. In fact, for one week straight in January all I made for lunch and dinner were deliciously tender steaks–cooked medium rare of course. I definitely got my intake of protein, iron, and garlic (the three top vitamins of Texas, not including jalapenos).

The Healthy Beef Cookbook Chipotle Sloppy Joes

This week I fixed up some Chipotle Sloppy Joes with Crunchy Coleslaw straight from The Healthy Beef Cookbook. You might remember the cookbook name from the Texas Beef Council cooking demonstration I attended in 2010 with my favorite chef, Chef Richard Chamberlain. Can I just say one thing about these Chipotle Sloppy Joes? THEY ARE AWESOME!!! All caps intended.

The Healthy Beef Cookbook’s Chipotle Sloppy Joes are not only awesome because they taste so great that my kids gobbled them up with no complaint, but also because they are packed full of vitamins and minerals, protein, fiber, and contain very little fat! In other words, they leave you feeling full and they’re good for you too. They are a wonderful twist on an old family favorite (and I’m also thinking that if you don’t normally like sloppy joes that you’ll probably like this version). Best yet? You’ll have dinner on the table in under 30 minutes.

However, before I post the recipe I thought I’d share a couple healthy shopping and eating tips from the Texas Beef Council:

  • Shop the Perimeter of the Store (LOVE this!)
  • Nutrient Rich Shopping List (Also a GREAT tip!)

Here’s a great video showing you three easy ways to enhance your meals with beef:

Now on to the fabulously tasty Chipotle Sloppy Joes that I know you’ve been waiting for!

The Healthy Beef Cookbook: Chipotle Sloppy Joes with Crunchy Coleslaw

Ingredients

1 lb. lean ground beef (95%)
1/4 cup chopped onion
3/4 cup ketchup
1/2 cup frozen corn
1/2 cup canned black beans, rinsed, drained
1/2 cup tomato sauce
1-2 tsp. minced chipotle peppers in adobo sauce
1/2 tsp. ground cumin
1/4 cup chopped fresh cilantro
1/4 tsp. salt
1/4 tsp. black pepper
4 whole wheat hamburger buns, split

Crunchy Coleslaw

1/4 cup plain nonfat yogurt
1 Tbsp. light mayonnaise
2 tsp. cider vinegar
1/4 tsp. hot pepper sauce
1/8 tsp. salt
1 1/2 cups packaged coleslaw mix
1/2 red bell pepper, cut into 1/8-inch thick strips

Method

To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.

Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.

Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.

Disclosure: I am working with the Texas Beef Council to bring healthy recipes to my readers for the next four weeks! I am being compensated for my participation in this campaign. This post contains affiliate links which means if you click on a link and make a purchase I may receive a small commission at no additional cost to you.

Filed Under: 30 Minutes Meals or Less, Featured Stories, Main Courses, Real Food, Reviews, Texas Beef Tagged With: beef, beef cookbook, beef recipe, healthy beef, healthy beef cookbook, recipe, yummy

Holiday Beef Recipe Week 4: Mexican Style Pot Roast

December 21, 2011 by Allie

MexicanStylePotRoast

The holidays are a busy time of year with gifts to purchase, parties to attend and menus to plan, but one of the best parts about the holidays is friends and family gathering together! Whether it’s a wrapping party with a few neighbors or family staying for the week, these warm and comforting meals make the perfect choice for your holiday gatherings – and the leftovers are the ideal go-to meal!

When I first saw this recipe by the Texas Beef Council, I knew I just had to try it! I love anything with peppers and spices, and so does our family, so I knew it was a meal we were all going to be looking forward to. Pot roast is very easy to make, especially if you follow the tips given in my Holiday Beef Recipe Week 3 post, and soon enough you’ll have a dinner the whole family will love. We made our Mexican Style Pot Roast last a little longer by pulling the tender fall-apart-with-your-fork roast and wrapping in freshly made tortillas. Serve with Mexican rice and beans and you’ll have a full meal.

MexicanStylePotRoast2

Mexican Style Pot Roast

2 1/2—3 lb. chuck roast
2 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. black pepper
1 cup Mexican beer (recipe tested with Corona)
1 can (10 oz.) diced tomatoes and green chilies
1 can (15 oz.) corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 cup prepared pico de gallo
1 cup prepared picante sauce
flour tortillas
shredded Mexican cheese blend

Preheat oven to 325 degrees F. Heat oil in Dutch oven over medium-high heat, until hot.

Salt and pepper roast on all sides and pat with clean hands. Place roast in hot pan. Brown on all sides.

Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 to 3 1/2 hours, or until fork tender.

Remove from oven, allow to cool 10-15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in pan.

Serve on flour tortillas topped with grated cheese.

Disclosure: I am just one of ten Texas Beef Loving Gals sharing holiday beef recipes! Check the other nine out: Amy from Mom’s Toolbox, Arena from The Nerd’s Wife, Brenda from Meal Planning Magic, Christina from A Closet Writer, Crystal from Crystal and Company, Jessica from My Baking Heart, Lori from A Day in the Motherhood, and Trista from Mommy Upgrade.

I am participating in a four week campaign promoting Texas beef and am being compensated for my efforts. All opinions are my own. Recipes are courtesy the Texas Beef Council.

Filed Under: Featured Stories, Main Course, Main Courses, Real Food, Reviews, Texas Beef

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