Beef Broccoli Stir Fry (Featuring BTAB Boneless Ribeye)

Here's a perfect recipe for a quick meal that's also light on the calories and fat.

Ingredients:

(6) ounces broiled BTAB Boneless Ribeye Steak, cut into thin strips
(1) tablespoon vegetable oil
(2) cups blanched or steamed broccoli
(1) cup blanched carrots, sliced diagonally
(½) cup onion slices
(1) tablespoon white wine
(1) tablespoon soy sauce
(½) teaspoon corn starch
(¼) teaspoon granulated sugar
Salt to taste

Preparation:

In 10" skillet or wok, heat oil; add broccoli, carrots and onion. Cook, stirring quickly and frequently until vegetables are tender crisp and onions are browned. Stir in beef strips. In a small bowl combine remaining ingredients, stirring to dissolve corn starch. Add beef mixture and cook stirring constantly until sauce is thickened, 2-3 minutes. Serves 2.

Herb Crusted Orange Roughy (Featuring BTAB Orange Roughy)

This is an easy, delicious and healthy Orange Roughy recipe. Orange Roughy has a mild, delicate flavor and moist, large-flaked meat that holds together well during cooking.

Ingredients:

(4) BTAB Orange Roughy filets
1/4 cup orange juice
Safflower oil or olive oil
Dash of dried tarragon, crushed
(1) tablespoon coarsely ground black pepper
Grated zest (rind) of (2) oranges

Preparation:

Preheat oven to 325F. Pour the orange juice into a shallow baking dish that is long enough to hold the fish. Brush the fish lightly with oil and place in the baking dish.

In a bowl, combine tarragon, pepper and grated orange zest. Sprinkle this mixture on top of the fish, patting it lightly to form a thin crust.

Bake for 20-25 minutes, until the fish flakes easily with a fork. Remove the fish carefully to a serving dish. Serves 4.

Cinco De Mayo Steak Burritos

It is the beginning of May which means Cinco de Mayo is in a few days. This is a widely celebrated holiday in the United States. For those of you who are planning on celebrating Cinco de Mayo this Sunday here is a great steak burrito recipe you can use to spice up your party.

Makes: 4 servings

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS:

1/2 cup fresh salsa

1/2 cup water

1/4 cup instant brown rice

1-15 ounce can of black beans-low sodium rinsed

12 ounces strip steak, trimmed and thinly sliced crosswise

1/4 teaspoon fresh ground pepper

1 tablespoon canola oil

4-8 inches whole wheat tortillas 

1/2 cup shredded sharp cheddar cheese

1/4 cup prepared guacamole

2 tablespoons coarsely chopped fresh cilantro

PREPARATION

1.) Combine salsa and water in a saucepan; bring to boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to simmer and cook, uncovered, continue to stir occasionally until the rice is tender and liquid is observed. 

2.) While step one is simmering. Sprinkle your steak with fresh pepper, heat oil on medium-high in a large skillet, and steak and stir occasionally until brown and cooked through. 

3.) Assemble ingredients onto a tortilla, add equal amounts of cheddar cheese, guacamole and fresh cilantro. Roll up tortilla into a burrito.

For all of you steak lovers we have a steak lovers special that is crazy to pass up.

Back To School - The BISTRO Way

It's that time again - Back To School. As hard as we try to provide healthy meals and snacks for our kids they're only healthy is the kids eat them. Here's a great alternative that is packed with flavors kids love, and the critical protein, whole grains, and vitamins they need daily to be at their best.

The BISTRO Chicken Panini (makes 2 sandwiches)

Featuring: Better Than A Bistro Antibiotic Free Chicken Cutlets

Ingredients:

• 2 grilled Better Than A Bistro Antibiotic Free Chicken Cutlets (you may shred chicken if desired)
• 2 slices cooked bacon
• 4 slices bread
• 1 tablespoon butter
• 1 tablespoon pesto
• 2 slices of your favorite cheese

Preparation:

1. Heat a George Foreman grill or panini maker
2. Spread butter on one side of each piece of bread
3. Flip 2 pieces of bread over. Spread 1/2 tablespoon of pesto on the un-buttered side of each slice of bread. Top with bacon, chicken, then cheese.
4. Top with the remaining 2 slices of bread, buttered sides facing out. Grill the panini sandwiches until golden. 

Cut sandwiches in half and wrap tightly in foil as soon as they're ready. By lunch time they will still be warm.

NOTE: Make sure to look at our post about School Lunch Advice For Kids Of All Ages for helpful tips to make lunch time stress free, health, and worth looking forward to.