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Morning Mojo Meatballs
Makes 24 mini meatballs -- 4 leftover whole grain pancakes (plain or blueberry) -- 1 pound lean ground beef -- 1 (2.5 ounce) packet bacon pieces  -- 1 egg -- 1/4 cup lite maple syrup
Total Recipe Time: 30 minutes --  -- 1. Preheat oven to 375 degrees F. If you do not have leftover pancakes, prepare pancakes as package recommends.  --  -- 2. Cut pancakes into small cubes. Blueberry pancakes taste great in this recipe. --  -- 3. In a bowl, combine ground beef, bacon pieces, egg and syrup. Mix together gently, but thoroughly.  Next, add pancake pieces and combine.  --  -- 4. Form into small balls and place in a greased mini muffin tin. Bake for 22-25 minutes.  Enjoy!  --  -- Cook's Tip: -- -- These Morning Mojo Meatballs� are a perfect way to make sure that you and your family are getting a breakfast that contains enough protein to keep them feeling satisfied.  Make a batch on the weekend with leftover pancakes and freeze for the week! Serve with a side of Greek yogurt and fresh fruit for great added nutrition!   
Meatball Sub Cupcakes
Makes 12 cupcakes -- 1 can refrigerated crescent dinner rolls -- 4 ounces cream cheese, softened -- 3/4 teaspoon Italian seasoning -- 1 cup shredded mozzarella -- 12 (1oz) Italian style frozen meatballs -- 1-1/4 cups marinara
Total Recipe Time: 20-25 minutes --  -- 1. Preheat oven to 375 degrees F. Spray 12 regular size muffin cups with cooking spray. Set aside. --  -- 2. Remove dough from can; press seams to seal and press into an 8 x 13 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups. --  -- 3. Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons marinara. Sprinkle with remaining mozzarella cheese. --  -- 4. Bake 15 to 18 minutes, or until golden brown. --  -- Cook's Tip: -- -- There is no need to precook or thaw the frozen meatballs before baking. They will cook along with the crescent rolls.   --  -- © Cattlemen's Beef Board and National Cattlemen's Beef Association
Beefed-Up Swedish Meatballs
Makes 4 servings -- 1 pound Ground Beef -- 1/4 cup seasoned dry bread crumbs -- 1 packet (1 to 1.4 ounces) dry onion soup mix, divided -- 2 egg whites or 1 whole egg -- 1/4 teaspoon ground nutmeg -- 1/4 teaspoon pepper -- 2 cups milk -- 1 tablespoon cornstarch  -- 2 tablespoons water -- Hot cooked pasta -- Freshly chopped parsley (optional)
Total Recipe Time:  35 to 45 minutes --  -- 1. Combine Ground Beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and pepper in large bowl, mixing lightly but thoroughly. Shape into 12 1-1/2-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 17 to 19  --  -- 2. Pour off excess drippings from skillet, if necessary. Add milk and remaining onion soup packet to same skillet, stirring until browned bits attached to bottom of skillet are dissolved. Combine cornstarch and water; add to skillet. Bring to a boil. Cook and stir 1 to 2 minutes or until sauce is thickened, stirring frequently. Return meatballs to skillet; cook 3 to 4 minutes or until heated through. --  -- 3. Serve over pasta. Sprinkle with parsley, if desired.  --  -- Cook's Tip: -- -- Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of Ground Beef doneness. -- -- Meatballs can also be served as an appetizer.  --  -- (c) Cattlemen's Beef Board and National Cattlemen's Beef Association
Butternut squash with apples
1 butternut squash (2 1/2 pounds) -- 1/2 tsp Cinnamon -- 2 1/2 pounds Granny Smith apples -- 1/4 tsp Salt -- 1/2 cup Brown sugar -- ½ tsp Ginger -- 1 tbsp Flour -- Ground cloves -- Cooking spray
1.      Cut squash in half. Remove seeds and fibers with spoon. Cut squash into quarters. Peel squash with knife. Cut into 1-inch slices. --  -- 2.      Core apples and cut into 1-inch pieces. --  -- 3.      In bowl, mix sugar, flour, cinnamon, salt, ginger and cloves. --  -- 4.      Spray 9 x 13-inch pan with cooking spray. Layer half of the squash, apple slices, spice mixture. Repeat. --  -- 5.      Bake in 350 degree oven for 30 to 45 minutes.
Homemade Pumpkin Spice Latte
Recipe: Homemade Pumpkin Spice Latte --  8 ounces brewed coffee -- 1/2 cup unsweetened vanilla almond milk -- 3-4 tbsp pumpkin puree -- ½ tsp vanilla -- 2-3 drops stevia (or can use splenda) -- Sprinkle of cinnamon -- 
1. Warm almond milk and pumpkin puree (can be done on stove top or in microwave) -- 2. Add vanilla and stevia, mix well.  Blend with a frother. -- 3. Add above contents into hot coffee. Top with cinnamon. -- Nutrition: 54 calories, 8 grams carbohydrates, 3 g fiber, 1 g fat -- 
Filipino-Style Beef Stew with Squash and Green Beans
Serving Suggestions:  -- Hot cooked rice, chopped fresh cilantro
1. Lightly coat beef in flour. Heat oil in large stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef. --  -- 2. Return beef to pot. Add onion, orange juice, lime juice, soy sauce and fish sauce; bring to a boil. Cook and stir 1 to 2 minutes or until brown bits attached to pan are dissolved. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender. --  -- 3. Add squash; cover and continue cooking 30 minutes. Add beans; cook 6 to 9 minutes or until squash and beans are tender. --  -- 4. Serve stew over rice and garnish with cilantro, as desired.  --  -- Cook's Tip: -- Slow Cooker Variation: add beef, onion, orange juice, lime juice, soy sauce, and fish sauce to 4-1/2 to 5-1/2 quart slow cooker.  -- Stir to combine.  -- Cook on HIGH for 4 to 6 hours, or on LOW for 8 to 10 hours.   -- Add squash and beans 30 minute before end of cook time.  -- Serve stew over rice and garnish with cilantro, if desired.  --  -- (c) Cattlemen's Beef Board and National Cattlemen's Beef Association
After Work Beef Pot Roast Dinner
Makes 6 to 8 servings -- 1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds) -- 1 envelope (0.7 ounces) Italian dressing mix -- 2 large onions, each cut into 8 wedges -- 2 cloves garlic, peeled -- 2 red bell peppers, cut into 1-1/2 inch pieces -- 1/2 cup ready-to-serve beef broth -- 2 zucchini, cut into 1/4-inch thick slices -- 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water -- Salt and pepper
Total Recipe Time:  HIGH 5 to 6 hours or on LOW 8 to 9 hours --  -- 1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender. --  -- 2. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. --  -- 3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.  --  -- (c) Cattlemen's Beef Board and National Cattlemen's Beef Association
Broccoli & Apple Slaw
1/2 cup dried cherries
1.       Whisk together vinegar, mustard, honey and olive oil.  Season with salt and pepper, to taste. --  -- 2.       Add broccoli slaw, apples, sunflower seeds and dried cherries to the dressing.  Toss to coat. --  --   --  -- Serves 8
Baked Hasselback Apples
1 1/2 Cups vanilla frozen yogurt -- 
  --  -- Directions: --  -- 1.       Preheat oven to 400 degrees. --  -- 2.       Starting at the outermost edges, cut most, but not all, of the way through each apple half at quarter-inch verticals.  Place apple halves, cut side down, in an 8-inch square baking dish coated with cooking spray.  Combine one tablespoon sugar, one tablespoon butter and half a teaspoon cinnamon; brush evenly over apple. --  -- 3.       Cover pan with foil; bake for 20 minutes.  Remove foil; bake for an additional 10 minutes or until apples are tender.  Remove pan from oven; cool 10 minutes. --  -- 4.       Combine remaining sugar, butter, cinnamon, oats, flour and salt.  Carefully fan open apple halves.  Spoon oat mixture evenly over apples.  Bake for 10 minutes.  Turn broiler to high; broil 2 minutes, until browned.  Serve with frozen yogurt. --  --   --  -- Serves 4
Roasted Butternut Squash & Apple Soup
Fresh sage, for garnish
1.       Preheat oven to 400 degrees. --  -- 2.       Place squash, apple and red onion on a large baking sheet and coat with olive oil.  Season with salt and pepper.  Roast for 15-20 minutes, until vegetables are tender and starting to brown. --  -- 3.       Add vegetables to a large stock pot or Dutch oven set on high heat.  Add broth, bay leaves, coriander, ginger and nutmeg.  Season with salt and pepper.  Bring to a boil, then reduce to a simmer.  Allow to cook 10-15 minutes, until vegetables are very tender.  Remove the bay leaves and discard. --  -- 4.       Add the yogurt or creme fraiche.  Using an immersion blender, puree the soup directly in the pot until smooth.  Taste and adjust seasoning, if necessary.  Garnish with sage. --  --   --  -- Serves 4-6
Mushroom Ragout & Pea Tip Flatbread
Flatbread or Pizza dough/crust
Remove Stems, wash and slice mushrooms.  Chop Pea tips and reserve. Chop onions and garlic. On medium heat Sautee garlic and onions in olive oil.  Once translucent add mushrooms and heavy cream.  Cook till cream reduces down to a thick sauce like a ragout. Let cool and refrigerate for later use.  Preheat oven to 375 F. degrees.  Take Flatbread and top with mushroom ragout, chopped pea tips and mozzarella cheese. Place on center rack or cookie sheet and bake for 8 minutes.
Beet Salad
EVOO (Extra Virgin Olive oil)
Boil Beets 20-33 minutes until tender or desired texture. Let cool, peel and slice. Peel and cut matchsticks out of the Jicama.  Arrange sliced beets and ground cherries on plate, top with mixed greens then Jicama sticks. Drizzle honey, vinegar and EVOO.
Beer-Braised Spicy Beef Tacos
Toppings: -- Chopped red onion, chopped fresh cilantro, crumbled queso or sour cream, fresh lime juice or lime wedges (optional)
Total Recipe Time:  3 to 3-1/2 hours --  -- 1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired. --  -- 2. Add beer, peppers and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender. --  -- 3. Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use. --  -- 4. Remove roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from cooked roast. Shred roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through. --  -- 5. Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.  --  -- Cook's Tip: -- Two pounds beef Shoulder Roast Boneless may be substituted. --  -- (c) Cattlemen's Beef Board and National Cattlemen's Beef Association
Slow-Cooked Whiskey-Molasses Shredded Beef
Makes 8 servings -- 1 beef Bottom Round Roast or beef Chuck Center Roast (2 1/2 to 3 pounds), cut into 1-inch pieces -- 1/2 cup whiskey -- 1/4 cup plus 2 tablespoons cider vinegar -- 1 (6 ounce can) tomato paste -- 4 tablespoons packed brown sugar, divided -- 1/4 cup molasses -- 1-1/2 teaspoons salt -- 1/2 teaspoon ground red pepper -- 1 tablespoon Dijon-style mustard -- 2 cups each shredded carrots and diced granny smith apple
Total Recipe Time:   --  --HIGH Setting: 4-1/2 hours  --  --LOW Setting: 8-1/2 hours  -- Preparation Time:  15 minutes --  -- 1. Place roast in 4-1/2 to 5-1/2 quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender. --  -- 2. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker. --  -- 3. To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl.  Add carrots and apples; mix well. Season with salt and black pepper as desired.  Refrigerate until ready to serve. Serve beef with slaw.   --  -- Cook's Tip: -- 1. Can also use thinly sliced pears, celery, red cabbage, green cabbage, bell peppers, or a pre-packaged slaw mix in place of carrots or apples. -- 2. Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.  --  -- © Cattlemen's Beef Board and National Cattlemen's Beef Association
Sweet and Sloppy Joe
Toppings (optional): -- Chopped mango, chopped jalapeño, chopped tomato, chopped fresh cilantro, sliced green onion, shredded reduced-fat Cheddar cheese
Total Recipe Time:  35 to 40 minutes --  -- 1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings. --  -- 2. Stir in tomato sauce, water, raisins, ancho chili powder and oregano; bring to a boil. Reduce heat; simmer, uncovered, 15 to 18 minutes or until sauce thickens slightly, stirring occasionally. --  -- 3. Evenly divide beef mixture on bottom half of each bun. Garnish with toppings, as desired; close sandwiches.   --  -- Cook's Tip: -- 1. Two teaspoons chili powder and 1/8 teaspoon ground red pepper may be substituted for ancho chile powder. -- 2. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.  --  -- (c) Cattlemen's Beef Board and National Cattlemen's Beef Association
Grilled Tequila Steak Pizza
Marinade: -- 1/4 cup fresh lime juice -- 1/4 cup tequila -- 1 tablespoon minced chipotle pepper in adobo sauce
Total Recipe Time:  30 to 40 minutes -- Marinade Time:  15 minutes to 2 hours --      -- 1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally. --  -- 2. Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate. --  -- 3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. --  -- 4. Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt. --  -- 5. Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired.  --  -- Cook's Tip: -- To cook fresh corn on grill, pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours. Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally.  -- To cook frozen corn on stove-top, heat nonstick skillet over medium heat. Add corn; Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. --  -- (c) Cattlemen's Beef Board and National Cattlemen's Beef Association
Steak Lover's Grilled Pizza
Makes 8 servings -- 1 pound boneless Sirloin Steak, cut 1-inch to 1 1/2-inch thick -- 4 teaspoons McCormick(R) Grill Mates(R) Montreal Steak Seasoning -- 1 medium onion, sliced crosswise into 1/2-inch thick slices -- 1 yellow bell pepper, cut into 2-inch wide strips -- 1 red bell pepper, cut into 2-inch wide strips -- 1 tablespoon plus 1 teaspoon olive oil, divided  -- 2 cups shredded Monterey jack cheese, divided -- 1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12-inch) -- 
Total recipe time: 40 minutes -- 1. Sprinkle both sides of steak with 3 teaspoons of the Montreal Steak Seasoning. Brush vegetables with 1 teaspoon of the oil. Grill steak over medium heat 5 to 7 minutes per side or until desired doneness. Grill vegetables 6 to 8 minutes or until tender-crisp. Cut steak and vegetables into bite-size pieces. Mix cheese and remaining 1 teaspoon Seasoning in small bowl. --  -- 2. Stretch or roll pizza dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula. --  -- 3. Layer crust with 1/2 of the cheese, grilled steak, vegetables and remaining cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately. --  -- Cook's Tip:  -- Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator. --  -- © Cattlemen's Beef Board and National Cattlemen's Beef Association
UW Health Watermelon Gazpacho
5 cups watermelon, cubed -- 1/2 red bell pepper, roughly chopped -- 1/2 cup tomatoes, roughly chopped -- 1/2 cup cucumber, roughly chopped -- 1/4 cup red onion, roughly chopped -- 1/4 cup cilantro leaves, divided -- 1/4 cup fresh mint leaves, divided -- 1/2 jalapeno, cored and seeded -- 1 clove garlic, peeled -- Zest and juice 1 large lime -- ¼ tsp. cumin -- Dash freshly ground black pepper and coarse salt
1.	Reserve a few tablespoons of cilantro and mint for garnish. -- 2.	Combine all ingredients in a blender and puree until smooth.  Taste and adjust seasoning, if necessary. -- 3.	Serve gazpacho in bowls and top with cilantro and mint leaves.
UW Health Beet Hummus
15 oz. beets, peeled, cooked and cooled -- 15 oz. can garbanzo beans, drained and rinsed -- 1/4 cup tahini (sesame seed paste) -- Zest and juice of 1 lemon (about 1/4 cup) -- 1/4 tsp. cinnamon -- Pinch ground cloves -- Pinch coarse salt -- 4-6 Tbsp. extra virgin olive oil
1.	Combine all ingredients, except oil, in a food processor or blender.  Puree while drizzling oil through vegetable shoot, until desired consistency is reached.  Taste and adjust seasoning, if necessary. Serve.
UW Health Summer Succotash with Grilled Corn Recipe
2 ears sweet corn, cleaned -- 1/4 cup fresh or frozen baby lima beans -- 1 Tbsp. olive oil, divided -- 1/2 pint multi-colored cherry tomatoes, halved -- 1 Tbsp. green onion, thinly sliced {optional} -- 1/2 Tbsp. flat-leaf Italian parsley, chopped -- 1/2 Tbsp. cilantro, chopped -- 1/2 Tbsp. fresh basil, chopped -- 1/2 Tbsp. fresh lime juice -- Dash coarse salt and freshly ground black pepper
1.	Preheat grill to medium-high heat. -- 2.	Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Toss lima beans in one tablespoon olive oil and place in a grill basket and cook 4-5 minutes, until the beans are slightly crispy. Remove corn and beans from the grill and allow to completely cool. -- 3.	In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl. Add lima beans. Slice corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt and pepper. Taste and adjust seasonings, if necessary. --  --  --