Looking for a healthy, protein-packed recipe for this summer? This Picadillo-Style Beef Stir-Fry is one dish that you don’t want to miss out on! This recipe calls for sirloin steak, potatoes, green bell peppers, tomato sauce, and seasonings galore. It can be served with a warm flour tortilla, hot cooked rice, or refreshing salad with greens. For additional flavor and crunch, you can also throw on some toasted sliced almonds, chopped fresh cilantro, and sour cream. This dish only requires 45 minutes of cooking time, and can be stored for up to two days, which means you can save time and meal prep with the remaining leftovers. Enjoy hot out of the oven or chilled down from the fridge to switch things up during the week.
Thanks to the addition of tomato products, you can avoid dried-out meat and boost the juiciness of many recipes. The addition of canned tomato sauce found in this Picadillo-Style Beef Stir-Fry adds a savory, mouth-watering flavor that is guaranteed to make your taste buds sing. These tomato products are also great for your short and long-term health! Canned tomatoes are a good source of lycopene, an antioxidant that gives tomatoes their vibrant, beautiful red color. Antioxidant-packed foods are beneficial for reducing risk of heart disease and cancer. In fact, studies have shown that canned tomatoes contain more lycopene than raw/fresh tomatoes. So, what are you waiting for? Go ahead and add canned tomatoes to your favorite dishes this summer!
Get the full recipe for Picadillo-Style Beef Stir-Fry by visiting our friends at the National Beef Council.
If you’re looking for other delicious recipes, check out some of our favorites:
Breakfast Egg Bake
Muhammara Walnut Shakshuka
California Avocado Veggie-Packed Meatloaf
Looking for a seasonal homemade pizza that everyone will love? This scrumptious Grilled All-American Avocado Pizza recipe is a perfect dish to share with your family and friends. During the summer, everyone wants an easy meal that will satisfy the taste buds of both kids AND adults, which is why you can’t go wrong with pizza. Plus, you can always add more veggies or your choice of protein and customize the pie to your liking. The versatility of pizza dishes allows you to get creative in the kitchen!
By adding avocados to the top of your pizza, you’re getting a hefty dose of heart healthy fats and a creamy texture that makes this recipe a standout. While the avocado topping on this pizza is an important part of this recipe, the canned tomato sauce steals the show! After all, some of the best pizzas contain tomato products, and it’s easy to see why. Not only do they provide a stunning color, but canned tomatoes are jam-packed with antioxidants that have been shown to reduce the risk of certain diseases and cancers. The antioxidant properties found in canned tomatoes enable you to obtain vitamin C, vitamin K, folate, and potassium. In addition to their amazing nutritional quality, canned tomatoes are easily available, affordable and accessible to just about anyone. So next time you’re at the grocery store, make sure to stock up on canned tomatoes so that you can have a pizza party by the pool!
Get the full recipe for Grilled All-American Avocado Pizza by visiting our friends at California Avocados.
For other delicious pizza recipes, check out:
Thin Crust Spinach Pizza
Arugula Salad Pizza
Artichoke Turkey Pizza
Pizza is everyone’s love language. Learn how to respect the sauce with this guest post from pizza expert Tony Gemignani, a 12-time World Pizza Champion, master instructor at the International School of Pizza, two-time Food Network gold medalist, restaurateur of 21 concepts, author and reality television personality.
There is nothing like having a pizza with SAUCE ON TOP! I have been preaching this longer than I can remember. I always say pizza and food, in general, is about balance. Each bite should take you through a journey. My sauce has never been understated when it comes to my pizza, it has always stood out. I take pride in it as I do with all other ingredients.
Nowadays young pizza makers, chefs, or bakers that come into our industry always want to be known for their dough and starters. I know this because I use starters in practically all of my dough recipes before it became mainstream but I never let it overcome my pizza. But it’s when guys say “did you taste my pizza? What do you think of my starter it’s like 100 years old?” For me that can be something great to brag about but I don’t want my customers, some critic, writer, blogger or hot shot primadonna kid coming up the ranks remembering my starter.? I want them to remember me for my pizza.
Sometimes it takes one longer to learn this way of thinking, sometimes they never learn this at all. Sauce, dough, and cheese or dough, sauce and cheese, whatever it is one can overcome or overcompensate the other. They should be harmonious.
We make several styles of pizzas at all my restaurants with SAUCE ON TOP, Grandma’s, Detroit’s, Sicilians, Deep Dish, Jersey Tomato Pies, Neapolitan Marinara, Coal Fire Tomato Pies, Cast Irons the list goes on. As a pizza purist I pay homage to every style of pizza. With nearly 30 years in the pizza industry, I have been fortunate enough to try pizzas from all over the world and my favorites have always been with SAUCE ON TOP.
My palate, as well as myself, have evolved. The young Tony wanted to do what hasn’t been done when it came to cooking. Nothing is sexier than recreating a pizza that was from so long ago. What’s old is new again. SAUCE ON TOP is in this category. For me the flavor, simplicity, strength of the pie, bake, all play an important factor. I teach this to my students and practice this every day.
My mission statement, my mantra, my everyday way of life is “Respect the Craft” say hello to “Respect the Sauce”
Guest post by Tony Gemignani, a 12-time World Pizza Champion, master instructor at the International School of Pizza, two-time Food Network gold medalist, restaurateur of 21 concepts, author and reality television personality. Gemignani is the president of the World Pizza Champions, is also a Guinness World Record holder and is the owner and executive chef of several restaurants.
Yes, pizza CAN be a health food! This recipe for Thin Crust Spinach Pizza is ready in under 30 minutes and is filled with nutritious ingredients, vitamins, and minerals!
Spinach is awesome! And as a Registered Dietitian Nutritionist, I want to celebrate everyday like it’s national spinach day. And spinach, tomato sauce and cheese? One of the best combos. I’ve cooked up a super quick and easy dinner recipe for spinach pizza that I’d love to share with you. I’m a fan of healthy convenience – that means cooking from scratch when you can, shopping for healthy packaged foods, and using time-savers to get dinner on the table pretty darn fast. My shortcuts here? Frozen chopped spinach, jarred pizza or marinara sauce, pre-crumbled feta, and whole-wheat flatbread. No need to rinse, sauté, boil, mince, crumble, mess up six pots and pans, or roll out dough that clearly has no interest in flattening out. If you’d like to sub the shortcuts for homemade dough or fresh spinach or some other ingredients, I know it’s going to taste awesome, I have no doubts. But these shortcuts are great for busy nights and dishwashing-haters like me.
Indulge me for a second while I opine about spinach. I load this pizza up with the stuff. Why? Well, 2 cups is 89% water, which means it’s naturally low-calorie and filling. For just 129 calories, you get 15 grams of protein and 14 grams of fiber, which helps you feel satisfied, and supports muscle growth and development and bowel regularity. To get the same amount of protein, you’d need to eat 6 slices of turkey and you wouldn’t get any fiber. Plus, those 2 cups of spinach are high in calcium, magnesium, potassium, vitamin A, and vitamin E, and a good source of zinc and vitamin C. And bonus – the vitamin C in the pizza sauce will enhance iron absorption!
So here’s the recipe. Perfect for a busy night. Fun to make with kids. Great for singles. Or couples. Or parties.
1 whole wheat flatbread or lavash (I used Trader Joe’s whole wheat lavash bread)
1/4 cup good pizza sauce or marinara sauce
2 cups frozen, chopped spinach, cooked. Squeeze out excess water.
3 artichoke hearts, roughly chopped
1/4 cup chopped fresh buffalo mozzarella
2 tablespoons crumbled feta cheese
- Pre-heat the oven to 450 degrees FahrenheitLine a baking sheet with tinfoil.
- Pre-crisp the flatbread by baking it for 2 minutes on each side (4 minutes total).
- Spread the marinara on the toasted flatbread, leaving a 1-inch border of crust.
- Cover evenly with chopped spinach.
- Arrange the artichokes on the spinach.
- Add chopped mozzarella.
- Sprinkle feta cheese on top.
- Bake for 8-10 minutes, until the goat cheese is slightly brown and the mozzarella has melted.
Caroline Kaufman MS, RDN is a Los Angeles-based Registered Dietitian Nutritionist, freelance writer, blogger and media spokesperson. Her advice has been featured in Health, EatingWell, Real Simple, Fox News, PBS Parents, upwave, and Food and Nutrition Magazine. Caroline loves to help busy people achieve their nutrition goals without adding stress; if you like the sound of that, check out her blog and follow her on Twitter, Pinterest, Instagram and Facebook.