Beef Kabobs

recipe courtesy of HFPN

Ingredients: 

Portion: 1 Kabob
Yields: 6 Kabobs

Meat Marinade with Canola Oil (see recipe below) - 1 Cup
Top Sirloin Steak, Raw, 6 oz CUBED 1 1/4" - 1 Pound
(3 CUBES PER KABOB)
Green Peppers, Fresh CUT 1 1/2" x 1" – 3 Ounces
(2 CUBES PER KABOB)Yellow Onions, Fresh WEDGE CUT 6 – 6 Ounces
(2 WEDGES PER KABOB)Mushrooms, Fresh WHOLE – 2 Ounces
(1 PER KABOB)Cherry Tomatoes, Fresh – 4 Ounces
(1 PER KABOB)

Meat Marinade Ingredients:

Portions: 1 Cup
Yields: 1 Cup
Canola Oil – 1/3 Cup
Sherry (Do not use cooking sherr) – 1 Tablespoon
Soy Sauce – 3 Tablespoon
Worcestershire Sauce – 1 Tablespoon
Ground Mustard, Dry – ½ Teaspoon
Salt – ¼ Teaspoon
Ground Black Pepper – 1/8 Teaspoon
Parsley Leaves, Fresh MINCED – ½ Teaspoon
Red Wine Vinegar – 1 Tablespoon + 1 Teaspoon
Water – 2 Tablespoon
Garlic Powder – 2 Teaspoon
Pasteurized Fresh Lemon Juice (CONV) – 3 Tablespoon

Instructions:
NOTE: Soak wooden skewers in cold water for 30 minutes before baking
1. Prepare Meat Marinade: Combine all ingredients. Mix until well -blended according to recipe.
2. Pour marinade over beef cubes. Marinate overnight in refrigerator.
3. Place ingredients on each skewer in the following order: green pepper, beef cube, onion wedge, green pepper, beef cube, onion wedge, mushroom, beef cube, cherry tomato.
4. Brush kabobs with remaining marinade. Bake in a 350 degree F. standard oven for 15 to 20 minutes.

Nutrition Facts (per serving)
Calories       168
Fat (g)     7.5
Saturated Fat (g)     1.7
Cholesterol (mg)     34
Sodium (mg)     194
Carbohydrate (g)     5.4
Fiber (g)     1
Protein (g)     19.2
Calcium (mg)     23

Corned Beef and Cabbage

In celebration of St. Patrick's Day, here is a tasty recipe courtesy of Cookinglight.com

Yield: 8 servings 

(serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)

Ingredients:

    * 1  (4-pound) cured corned beef brisket, trimmed
    * 16  cups  water
    * 2  cups  chopped onion
    * 1  cup  chopped celery
    * 1  cup  chopped carrot
    * 1 1/2  teaspoons  pickling spice
    * 3  garlic cloves, peeled
    * Cooking spray
    * 1  tablespoon  caraway seeds
    * 1  (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
    * 4  pounds  small red potatoes, quartered
    * 2  tablespoons  chopped fresh parsley
    * 2  teaspoons  butter
    * 2  teaspoons  grated lemon rind
    * 2  teaspoons  fresh lemon juice
    * 1/8  teaspoon  black pepper
    * 1/2  cup  dry breadcrumbs
    * 1  (5-ounce) jar prepared horseradish, drained and squeezed dry
    * 3  tablespoons  Dijon mustard

Preparation:

Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). 

Bring to a boil. Cover, reduce heat, and simmer 3 hours. 

Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Preheat broiler.

Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.

Nutritional Information:

Calories:              321 (41% from fat)
Fat:                     14.5g (sat 4.6g,mono 6.5g,poly 0.8g)
Protein:                22.8g
Carbohydrate:      27.6g
Fiber:                  10g
Cholesterol:         86mg
Iron:                    4.3mg
Sodium:              927mg
Calcium:             11mg