Pizza RomanoTo kickoff a healthy, back to school season, this recipe is perfect for busy fall schedules, when parents only have a short amount of time to prepare a nutritious meal for their family. Not only healthy, the lean beef in this recipe is packed full of protein, fueling an active lifestyle.

Pizza Romano


1 lb Laura’s 96% Lean Ground Round
2 2⁄3 clv garlic (minced)
1 1⁄3 t dried Italian seasoning
2⁄3 small onion (chopped)
2⁄3 small green pepper (chopped)
2⁄3 pk (8-ounce) sliced fresh mushrooms
1 1⁄3 (12-inch) refrigerated pizza crust (“Mom” prefers making a homemade crust)
1 c marinara or pizza sauce
1⁄3 c chopped sun-dried tomatoes
1 pk (8-ounce) shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)


1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.

Cooking Tip: For a time saver, use kitchen shears to chop the sun-dried tomatoes.

Serves 8.

*Recipe and image courtesy of Laura’s Lean Beef.*

steak and shrimp kabobsTurning on the grill for a little surf and turf this Fourth of July? This healthy recipe for kabobs will satisfy any meat lovers at your backyard party! Throw a couple veggie kabobs on the grill as well to round out the meal!

Steak & Shrimp Kabobs


1/2 c dry sherry
1/3 c orange juice
1/4 c lime juice
1/4 c low-sodium soy sauce
3 clv garlic (minced)
2 T minced fresh ginger
1/4 t red pepper flakes
1 1/4 lb Laura’s Lean Beef Tenderloin ((or other cut), cut into 1-inch cubes)
16 peeled (jumbo fresh shrimp)


1. Whisk together sherry and next 6 ingredients; reserve 1/2 cup of sherry mixture. Pour remaining in a zip-top plastic bag; add steak. Cover and chill 2 hours. Add shrimp; cover and seal 20 minutes.
2. Remove beef and shrimp from marinade, discarding marinade. Thread beef and shrimp alternately onto 4 (12 inch) skewers.
3. Spray grill with cooking spray. Place skewers on grill; grill, covered with grill lid, over medium-high heat 4 to 6 minutes on each side or until desired degree of doneness. Optional: serve with reserved sherry mixture.

*Recipe and image courtesy of Laura’s Lean Beef.*

This quick and easy recipe is perfect the grill throughout the summer!

Salt Lick Barbecue Sirloin

Dry Rub Ingredients

1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon packed brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cayenne pepper


1 pound Laura’s Lean Beef sirloin steak, thinly sliced
1/4 cup chipotle barbecue sauce
1 sheet (18 x24-inches) Reynolds WrapC Heavy Duty Aluminum Foil
1 medium yellow onion, thinly sliced
1 medium poblano pepper, seeded and cut in thin strips


1. Preheat grill to medium-high indirect heat. For indirect heat, the heat source (coals or gas burner) is on one side of the grill. Place the food on the opposite side with no coals or flame underneath.

2. Combine ingredients for Dry Rub. In a large bowl, combine the rub mixture with the beef strips. Stir in barbecue sauce; set aside.

3. Center onion slices on sheet of foil. Top with pepper strips. Arrange beef mixture over onion and pepper in an even layer.

4. Bring up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.

5. Grill 20 to 25 minutes in covered grill over indirect heat.

Makes 4 servings.

Cooking Tip: To make your own Chipotle Barbecue Sauce, combine 1/4 cup barbecue sauce, 1 tablespoon packed dark brown sugar, 1 tablespoon lime juice and 1 to 2 teaspoons chopped chipotle peppers in adobo sauce.

*Recipe and image courtesy of Laura’s Lean Beef.*