To submit your recipe please email info@smartdine.com including a picture if you have one of the dish.
Lean and Delicious!
Seared Steak~preheat oven to 450, use a touch of olive oil, heat first and add seasoned steak. Sear on high for about 1-2 min and turn. You can take out of pan and put in tin foil and cover or if you have an oven safe pan just put in the oven, but be careful of the hot handles! Finish in oven for 8-10 minutes. I check mine at 8 as I like my steak medium rare but depending on your oven it may take a little longer. I like a touch of sea salt and fresh cracked pepper. If you are watching your sodium try under cover veggies as a seasoning or a seasoning mix you like that is made without sodium. Play around with different fresh herbs and let us know what you have found to make your steaks really tasty~Sharon
Balsamic – Glazed Springerhill Tenderloin Steaks
1/2 cup olive oil -*you can cut oil by half, 1 T. olive oil is 14 gm fat~you can measure marinade before and after to try and be as accurate for your food journal
1/3 cup balsamic vinegar
4-6 Center Cut 98% Lean Tenderloin Steaks
Salt and freshly ground black pepper
Prepare the grill of pre heat oven (350 degrees for oven). Combine the oil and vinegar in a small bowl, and pour half of it into a shallow dish. Place tenderloin steaks in the dish, coat well with the marinade. and let sit for 30 minutes. Sprinkle with Salt and pepper both sides. Sear the steaks on grill or skillet, basting with the reserved half of the oil and vinegar mixture. Place on top rack of grill or in oven at a temp of 350 degrees. Cook for about 10 –15 minutes. Very simple very good! Cook times very as to if you use a grill or oven-Enjoy! Steve Mobley~Owner, Springerhill Ranch
Healthy Spaghetti & Meatballs
Taken from Clean Eating Magazine Classic Comfort Foods Winter 2012~page 43
1 lb 98% Springerhill Lean Ground Beef, 1/3 cup whole wheat (I used Italian Bread crumbs), 1/4 cup non fat Greek yogurt, 1 eggwhite, 1/4 cup finely chopped fresh parsley, 1 small onion~minced, 1/4 cup grated low fat Parmesan cheese, 3 cloves of fresh garlic~minced, 1/2 tsp sea salt, 1/2 tsp fresh ground pepper, (I added 1 tsp of red pepper flakes~optional). Mix all ingredients and form meatballs, size to vary for your personal preference, I like mine 1.5 ounces each. Spray a non stick baking pan and put into preheated 400 degree oven for about 15 minutes, test to make sure done. Season according to taste, these were delicious!
Hi Sharon- I took your suggestion and bought some of the steaks—- wow, they are amazing…. Great recipe & low in fat.
Sharon
Glad you are enjoying them, check out some of the recipes in Clean Eating Magazine, the stats will even be better using the Springerhill Ranch beef due to how lean the product is. Please feel free to share any of your own recipes you experiment with, would love to have them on my site
To submit your recipe please email info@smartdine.com including a picture if you have one of the dish.
Lean and Delicious!
Seared Steak~preheat oven to 450, use a touch of olive oil, heat first and add seasoned steak. Sear on high for about 1-2 min and turn. You can take out of pan and put in tin foil and cover or if you have an oven safe pan just put in the oven, but be careful of the hot handles! Finish in oven for 8-10 minutes. I check mine at 8 as I like my steak medium rare but depending on your oven it may take a little longer. I like a touch of sea salt and fresh cracked pepper. If you are watching your sodium try under cover veggies as a seasoning or a seasoning mix you like that is made without sodium. Play around with different fresh herbs and let us know what you have found to make your steaks really tasty~Sharon
Balsamic – Glazed Springerhill Tenderloin Steaks
1/2 cup olive oil -*you can cut oil by half, 1 T. olive oil is 14 gm fat~you can measure marinade before and after to try and be as accurate for your food journal
1/3 cup balsamic vinegar
4-6 Center Cut 98% Lean Tenderloin Steaks
Salt and freshly ground black pepper
Prepare the grill of pre heat oven (350 degrees for oven). Combine the oil and vinegar in a small bowl, and pour half of it into a shallow dish. Place tenderloin steaks in the dish, coat well with the marinade. and let sit for 30 minutes. Sprinkle with Salt and pepper both sides. Sear the steaks on grill or skillet, basting with the reserved half of the oil and vinegar mixture. Place on top rack of grill or in oven at a temp of 350 degrees. Cook for about 10 –15 minutes. Very simple very good! Cook times very as to if you use a grill or oven-Enjoy! Steve Mobley~Owner, Springerhill Ranch
Healthy Spaghetti & Meatballs
Taken from Clean Eating Magazine Classic Comfort Foods Winter 2012~page 43
1 lb 98% Springerhill Lean Ground Beef, 1/3 cup whole wheat (I used Italian Bread crumbs), 1/4 cup non fat Greek yogurt, 1 eggwhite, 1/4 cup finely chopped fresh parsley, 1 small onion~minced, 1/4 cup grated low fat Parmesan cheese, 3 cloves of fresh garlic~minced, 1/2 tsp sea salt, 1/2 tsp fresh ground pepper, (I added 1 tsp of red pepper flakes~optional). Mix all ingredients and form meatballs, size to vary for your personal preference, I like mine 1.5 ounces each. Spray a non stick baking pan and put into preheated 400 degree oven for about 15 minutes, test to make sure done. Season according to taste, these were delicious!
Stats for Meatballs only: approx 14 meatballs, 60 cal, 1.5 gm fat, 9 gm protein, 3 gm carbohydrate