Recipes Using the Economy Power Box at the Commissary

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.