The Premium Healthy Alternative Power Box offers many different beef and pork varieties. This wide selection of meat helps with meal planning. Your meat box also includes a selection of delicious recipes.

The Premium Healthy Alternative Power Box includes 16 pounds divided between:

• USDA Choice Top Round London Broil
• USDA Choice Beef Top Round Stir Fry
• USDA Choice Top Round Beef Kabob
• 93% Lean Ground Beef
• USDA Choice Top Sirloin
• Boneless Pork Chops

Recipes using USDA Choice Top Round London Broil

1. Classic Marinated London Broil

Ingredients:

• 1 USDA Choice Top Round London Broil (about 2 lbs)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper

Instructions:

1. In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, balsamic vinegar, olive oil, garlic, brown sugar, thyme, rosemary, and black pepper. Add the London broil, seal the bag, and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Preheat your grill to high heat.
3. Remove the London broil from the marinade and pat it dry with paper towels. Discard the marinade.
4. Grill the London broil for 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness.
5. Let the meat rest for 10 minutes before slicing thinly against the grain. Serve hot.

2. Oven-Roasted London Broil with Garlic Herb Butter

Ingredients:

• 1 USDA Choice Top Round London Broil (about 2 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the London broil with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the London broil for 3-4 minutes on each side until browned.
4. Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. In a small bowl, mix together the softened butter, garlic, parsley, and thyme.
6. Remove the London broil from the oven and let it rest for 10 minutes. Spread the garlic herb butter over the top before slicing thinly against the grain.

3. London Broil Stir-Fry

Ingredients:

• 1 USDA Choice Top Round London Broil (about 2 lbs), thinly sliced against the grain
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice, for serving

Instructions:

1. In a large bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced London broil and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the bell peppers and onion, stir-frying until they are tender but still crisp.
4. Add the garlic and ginger to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss to combine with the vegetables. Cook for another 2-3 minutes, or until everything is heated through.
6. Serve the stir-fry over cooked rice.

Recipes using USDA Choice Beef Top Round Stir Fry

1. Beef and Broccoli Stir Fry

Ingredients:

• 1 lb USDA Choice Beef Top Round, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cups broccoli florets
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice, for serving

Instructions:

1. In a bowl, mix together soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add the broccoli, bell pepper, and onion, and stir-fry until they are tender but still crisp.
4. Add the minced garlic and ginger to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss everything together until heated through.
6. Serve the stir-fry over cooked rice.

2. Beef and Vegetable Stir Fry with Ginger Sauce

Ingredients:

• 1 lb USDA Choice Beef Top Round, thinly sliced against the grain
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice or noodles, for serving

Instructions:

1. In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add the mixed vegetables and stir-fry until they are tender but still crisp.
4. Add the minced garlic and ginger to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss everything together until heated through.
6. Serve the stir-fry over cooked rice or noodles.

3. Spicy Beef Stir Fry with Bell Peppers and Onions

Ingredients:

• 1 lb USDA Choice Beef Top Round, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 bell peppers, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• Cooked rice, for serving

Instructions:

1. In a bowl, mix together soy sauce, oyster sauce, chili garlic sauce, sesame oil, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add the sliced bell peppers and onion, and stir-fry until they are tender but still crisp.
4. Add the minced garlic to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss everything together until heated through.
6. Serve the stir-fry over cooked rice.

Recipes using USDA Choice Top Round Beef Kabob

1. Classic Beef Kabobs

Ingredients:

• 1 lb USDA Choice Top Round Beef, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Cherry tomatoes
• Wooden or metal skewers
• Salt and pepper to taste
• Olive oil
• Optional marinade: soy sauce, Worcestershire sauce, garlic, and olive oil

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat.
3. Thread the beef cubes, bell peppers, onion chunks, and cherry tomatoes onto the skewers, alternating the ingredients.
4. Season the kabobs with salt and pepper, and brush them with olive oil.
5. Grill the kabobs for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender.
6. Optional: Before grilling, marinate the beef cubes in a mixture of soy sauce, Worcestershire sauce, minced garlic, and olive oil for extra flavor.

2. Teriyaki Beef Kabobs

Ingredients:

• 1 lb USDA Choice Top Round Beef, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Pineapple chunks
• Wooden or metal skewers
• Salt and pepper to taste
• Teriyaki sauce
• Olive oil

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat.
3. Thread the beef cubes, bell peppers, onion chunks, and pineapple chunks onto the skewers, alternating the ingredients.
4. Season the kabobs with salt and pepper, and brush them with olive oil.
5. Grill the kabobs for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender.
6. During the last few minutes of grilling, brush the kabobs with teriyaki sauce, flipping them once or twice to coat evenly.

3. Mediterranean Beef Kabobs

Ingredients:

• 1 lb USDA Choice Top Round Beef, cut into 1-inch cubes
• Cherry tomatoes
• Red onion, cut into chunks
• Zucchini, sliced
• Mushrooms
• Wooden or metal skewers
• Salt and pepper to taste
• Olive oil
• Lemon juice
• Minced garlic
• Dried oregano
• Dried thyme

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat.
3. Thread the beef cubes, cherry tomatoes, onion chunks, zucchini slices, and mushrooms onto the skewers, alternating the ingredients.
4. Season the kabobs with salt, pepper, minced garlic, dried oregano, and dried thyme. Drizzle with olive oil and lemon juice.
5. Grill the kabobs for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender.

Recipes using 93% Lean Ground Beef

1. Healthy Turkey and Beef Meatballs

Ingredients:

• 1/2 lb 93% lean ground beef
• 1/2 lb ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil (for cooking)
• Marinara sauce (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside.
5. Serve the meatballs with marinara sauce for dipping or over pasta.

2. Healthy Beef and Quinoa Stuffed Peppers

Ingredients:

• 1/2 lb 93% lean ground beef
• 1/2 cup quinoa, cooked
• 4 bell peppers, halved and seeds removed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Shredded mozzarella cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish.
2. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet and cook until softened.
4. Stir in the cooked quinoa, tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for a few more minutes until heated through.
5. Spoon the beef and quinoa mixture into the halved bell peppers, dividing it evenly.
6. If desired, sprinkle shredded mozzarella cheese over the stuffed peppers.
7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. Serve the stuffed peppers hot.

3. Healthy Beef and Black Bean Tacos

Ingredients:

• 1/2 lb 93% lean ground beef
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• Corn or flour tortillas
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado slices, cilantro

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the ground cumin, chili powder, paprika, dried oregano, salt, and pepper.
4. Add the black beans to the skillet and cook for a few more minutes until heated through.
5. Warm the tortillas in a separate skillet or in the microwave.
6. Spoon the beef and black bean mixture onto the warm tortillas.
7. Top with shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado slices, and cilantro.
8. Serve the tacos hot.

Recipes using USDA Choice Top Sirloin

1. Grilled Top Sirloin Steak with Chimichurri Sauce

Ingredients:

• 1 USDA Choice Top Sirloin steak
• Salt and pepper to taste
• Olive oil
• Chimichurri sauce:
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions:

1. Preheat your grill to high heat.
2. Season the Top Sirloin steak generously with salt and pepper, and drizzle with olive oil.
3. Grill the steak for about 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4. While the steak is grilling, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, and olive oil in a bowl. Season with salt, pepper, and red pepper flakes to taste.
5. Once the steak is done, let it rest for a few minutes before slicing.
6. Serve the sliced steak with a generous spoonful of chimichurri sauce on top.

2. Beef Stir-Fry with Vegetables

Ingredients:

• 1 USDA Choice Top Sirloin steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Assorted vegetables (bell peppers, broccoli, carrots, snap peas)
• Cooked rice or noodles, for serving

Instructions:

1. In a bowl, mix together soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the thinly sliced Top Sirloin steak and toss to coat. Let it marinate for 15-20 minutes.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add the marinated steak slices to the skillet and stir-fry for 2-3 minutes, or until browned.
4. Add assorted vegetables to the skillet and continue to stir-fry until they are tender-crisp.
5. Serve the beef stir-fry over cooked rice or noodles.

3. Top Sirloin Steak Salad

Ingredients:

• 1 USDA Choice Top Sirloin steak
• Salt and pepper to taste
• Olive oil
• Mixed greens (lettuce, spinach, arugula)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Feta cheese, crumbled
• Balsamic vinaigrette dressing

Instructions:

1. Preheat your grill to high heat.
2. Season the Top Sirloin steak with salt and pepper, and drizzle with olive oil.
3. Grill the steak for about 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4. Let the steak rest for a few minutes before slicing it thinly.
5. In a large bowl, toss together mixed greens, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
6. Arrange the sliced steak on top of the salad.
7. Drizzle with balsamic vinaigrette dressing and serve.

Recipes using Boneless Pork Chops

1. Honey Garlic Pork Chops

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Fresh parsley for garnish (optional)

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for about 1 minute, until fragrant.
4. Stir in honey, soy sauce, Dijon mustard, and apple cider vinegar. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the pork chops to the skillet and coat them with the sauce. Cook for another minute to heat through.
6. Garnish with fresh parsley if desired and serve hot.

2. Parmesan Crusted Pork Chops

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the pork chops with salt and pepper on both sides.
3. In a shallow dish, mix together grated Parmesan cheese, breadcrumbs, garlic powder, and dried parsley.
4. Press each pork chop into the Parmesan mixture, coating both sides evenly.
5. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the browned pork chops to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
7. Serve hot.

3. Apple Cider Glazed Pork Chops

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side or until browned and cooked through. Remove from the skillet and set aside.
3. Add apple cider, brown sugar, Dijon mustard, apple cider vinegar, ground cinnamon, and ground nutmeg in the same skillet. Stir to combine.
4. Bring the mixture to a simmer and cook for 4-5 minutes or until the sauce thickens slightly.
5. Return the pork chops to the skillet and coat them with the glaze. Cook for another minute to heat through.
6. Serve hot, spooning extra glaze over the pork chops if desired.

Enjoy these delectable recipes for your meat selection.

The “Economy Power Box” available at the commissary provides an innovative solution to sustainability and cost-efficiency grocery shopping, offering a selection of budget-friendly meat options. In this guide, we will explore a variety of recipes that leverage the ingredients and resources in the Economy Power Box.

The Economy Power Box includes 15 pounds divided between:

• -USDA Choice Bottom Round Roast or Steaks
• -USDA Choice Top Round Beef Cube Steaks
• -Boneless Center Cut Pork Chops
• -85% Lean Ground Beef
• -Boneless Pork Tenderloin

The amounts of each selection vary for each military commissary, and prices also vary regionally. Ask your Commissary butcher for boxes, or what options will be available at your commissary.

Recipes using USDA Choice Bottom Round Roast

1. Classic Pot Roast

Ingredients:

• 1 USDA Choice Bottom Round Roast (3-4 lbs)
• 4 cups beef broth
• 4 large carrots, peeled and chopped
• 4 large potatoes, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned.
3. Remove the roast and set aside. Add the onions and garlic to the pot and cook until softened.
4. Stir in the tomato paste, then add the beef broth, Worcestershire sauce, rosemary, and thyme.
5. Return the roast to the pot and add the carrots and potatoes around it.
6. Cover and cook in the oven for 3-4 hours, or until the meat is tender.
7. Remove the roast and vegetables, slice the roast, and serve with the cooking liquid as gravy.

2. Beef Stroganoff

Ingredients:

• 1 USDA Choice Bottom Round Roast (2 lbs), sliced thinly against the grain
• 1 large onion, sliced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 tablespoons flour
• 3 tablespoons butter
• Salt and pepper to taste
• Egg noodles, cooked according to package instructions

Instructions:

1. Melt butter in a large skillet over medium heat. Add the onions and cook until soft.
2. Add the mushrooms and garlic, cooking until mushrooms are browned.
3. Push the vegetables to the side and add the beef slices. Cook until browned.
4. Sprinkle flour over the beef and vegetables, stirring to combine.
5. Pour in the beef broth and Worcestershire sauce, stirring until the sauce thickens.
6. Reduce heat to low and stir in the sour cream. Season with salt and pepper.
7. Serve over egg noodles.

3. Italian Beef Sandwiches

Ingredients:

• 1 USDA Choice Bottom Round Roast (3 lbs)
• 1 jar pepperoncini peppers with juice
• 1 packet Italian seasoning mix
• 1 cup beef broth
• 6-8 hoagie rolls
• Provolone cheese slices

Instructions:

1. Place the roast in a slow cooker. Pour the pepperoncini peppers and their juice over the roast.
2. Sprinkle the Italian seasoning mix over the top and add the beef broth.
3. Cover and cook on low for 8-10 hours, or until the meat is tender and shreds easily.
4. Shred the beef with two forks and mix with the juices in the slow cooker.
5. Serve on hoagie rolls with provolone cheese slices.

Recipes using USDA Steaks

Whether you grill, roast or baste your steaks, consider seasoning them with various options.

1.    Peppercorn-Crusted Steaks

Ingredients:

• 2 USDA Steaks
• Salt to taste
• 2 tablespoons crushed black peppercorns
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tablespoon Dijon mustard

Instructions:

1. Season the steaks with salt and press the crushed black peppercorns onto both sides.
2. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
3. Remove the steaks from the skillet and let them rest.
4. In the same skillet, add the heavy cream, beef broth, and Dijon mustard. Bring to a simmer, stirring constantly, until the sauce thickens.
5. Serve the steaks with the creamy peppercorn sauce drizzled over the top.

2.    Steak Fajitas

Ingredients:

• 1 USDA Steak, sliced into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• Flour tortillas
• Toppings: sour cream, guacamole, shredded cheese, salsa

Instructions:

1. In a large bowl, toss the steak strips with olive oil and fajita seasoning.
2. Heat a large skillet over medium-high heat. Add the seasoned steak strips and cook until browned, about 5-7 minutes.
3. Add the sliced bell peppers and onion to the skillet. Cook until the vegetables are tender and slightly charred.
4. Serve the steak and vegetables in warm flour tortillas with your favorite toppings.

3.    Teriyaki Steak

Ingredients:

• 1 USDA Steak
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon sesame oil
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
2. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your grill to medium-high heat.
4. Remove the steak from the marinade and grill for about 5-6 minutes on each side for medium-rare, or until it reaches your desired doneness.
5. Let the steak rest for 5 minutes before slicing against the grain.
6. Garnish with chopped green onions and sesame seeds before serving.

Recipes using Boneless Center Cut Pork Chops

1. Garlic Herb Butter Pork Chops

Ingredients:

• 4 boneless center cut pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown.
3. Reduce the heat to medium and add the garlic, butter, rosemary, and thyme to the skillet.
4. Continue cooking the pork chops, basting them with the garlic herb butter, until they reach an internal temperature of 145°F (63°C).
5. Remove the pork chops from the skillet and let them rest for a few minutes before serving.

2. Creamy Parmesan Pork Chops

Ingredients:

• 4 boneless center cut pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning. Stir to combine and bring to a simmer.
4. Return the pork chops to the skillet, spooning the sauce over them. Reduce the heat to medium and cook for an additional 5-7 minutes, or until the pork chops are cooked through and the sauce has thickened.
5. Serve the pork chops with the creamy Parmesan sauce.

3. Apple Cinnamon Pork Chops

Ingredients:

• 4 boneless center cut pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 apples, peeled, cored, and sliced
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the apple slices, apple cider, brown sugar, cinnamon, and nutmeg. Cook until the apples are tender and the sauce has thickened.
4. Return the pork chops to the skillet, coating them with the apple mixture. Cook for an additional 5 minutes, or until the pork chops are cooked through.
5. Serve the pork chops with the apple cinnamon sauce.

Recipes using 85% Lean Ground Beef

1. Classic Beef Tacos

Ingredients:

• 1 lb 85% lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 2/3 cup water
• Taco shells or soft tortillas
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa

Instructions:

1. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet and cook until the onion is soft and translucent.
3. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
4. Serve the beef mixture in taco shells or tortillas with your favorite toppings.

2. Spaghetti Bolognese

Ingredients:

• 1 lb 85% lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Spaghetti, cooked according to package instructions
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Add the chopped onion, garlic, carrot, and celery to the pot. Cook until the vegetables are soft.
3. Stir in the crushed tomatoes, red wine (if using), tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
4. Reduce the heat to low and let the sauce simmer for 30-45 minutes, stirring occasionally, until thickened.
5. Serve the Bolognese sauce over cooked spaghetti and top with grated Parmesan cheese.

3. Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb 85% lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned. Drain any excess fat.
3. Add the chopped onion and garlic to the skillet and cook until the onion is soft.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for a few minutes until well combined.
5. Spoon the beef mixture into the hollowed bell peppers, packing it down slightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
7. Remove the foil, sprinkle the tops of the peppers with shredded mozzarella cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot.

Recipes using Boneless Pork Tenderloin

1. Honey Mustard Pork Tenderloin

Ingredients:

• 1 boneless pork tenderloin (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh rosemary, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with salt and pepper.
3. In a small bowl, mix together the Dijon mustard, honey, garlic, apple cider vinegar, and chopped rosemary.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown.
5. Brush the honey mustard mixture over the seared pork tenderloin.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving.

2. Pork Tenderloin with Balsamic Glaze

Ingredients:

• 1 boneless pork tenderloin (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with salt and pepper.
3. In a small bowl, mix together the balsamic vinegar, brown sugar, garlic, and thyme.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown.
5. Pour the balsamic mixture over the seared pork tenderloin.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving. Drizzle with the balsamic glaze from the skillet.

3. Stuffed Pork Tenderloin

Ingredients:

• 1 boneless pork tenderloin (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through. Open it like a book.
3. Season the inside of the pork with salt and pepper.
4. In a bowl, mix together the spinach, sun-dried tomatoes, feta cheese, garlic, and oregano.
5. Spread the spinach mixture evenly over the inside of the pork tenderloin.
6. Roll up the pork tenderloin and secure it with kitchen twine or toothpicks.
7. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the rolled pork tenderloin on all sides until golden brown.
8. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
9. Let the pork rest for 5 minutes before slicing and serving.