A Simple Yet Delicious Weeknight Dinner
Ease and convenience can go a long way toward creating weeknight meals that bring the entire family together, which is why it’s helpful to focus your favorite dishes around main ingredients that simplify dinner routines. (Family Features)
Versatile proteins like veal open many possibilities from decadent, romantic meals to easy and beginner-friendly options. Its flavor is light, making it a blank canvas for discovery by pairing it with different combinations of sauces, spices, cheeses and more.
You can be confident in the taste of veal as your main ingredient in these Veal Tex Mex Stuffed Shells, a quick and easy dinner perfect for hectic weeknights. Requiring just over half an hour in the kitchen, jumbo pasta shells are loaded with taco-flavored ground veal and melted cream cheese then topped with your favorite taco sauce.
It offers a new, exciting recipe to add to the family menu while also providing nutrition; a 3-ounce serving of veal includes 27 grams of protein, which is more than half of the daily value for a 2,000-calorie diet.
Discover more quick and easy recipe ideas at Veal.org, funded by Beef Farmers and Ranchers.
Watch video to see how to make this recipe!
Veal Tex Mex Stuffed Shells
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 6
- 1 pound ground veal
- 1/2 cup diced onion
- 1/2 cup diced poblano pepper
- 1 package (1 1/4 ounces) taco seasoning
- 1/2 cup water
- 4 ounces cream cheese
- 2 cups shredded colby jack cheese, divided
- 20 jumbo pasta shells
- 1 1/2 cups salsa
- 1 cup taco sauce
- Preheat oven to 350 F.
- In large skillet over medium-high heat, cook ground veal, diced onion and diced pepper until meat is no longer pink, 5-7 minutes.
- Stir in taco seasoning and water.
- Break cream cheese into chunks and add to skillet; simmer 3-4 minutes, or until cream cheese melts into veal mixture.
- Remove from heat and add 1/2 cup colby jack cheese; stir to combine.
- Bring large pot of salted water to boil and add pasta shells. Cook according to package directions and drain.
- Immediately separate shells on plate to avoid sticking together.
- Pour salsa into 13-by-9-inch baking dish and spread to cover bottom.
- Fill each pasta shell with 1-2 tablespoons veal mixture and place in baking dish.
- Top stuffed shells with taco sauce and sprinkle remaining colby jack cheese on top.
- Bake 15 minutes, or until cheese is melted and shells are heated through.
SOURCE:
New York Beef Council
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Increase Wholesome Flavor with Powerful Pairings
Making the most of family meals means dishing up favorites that call loved ones together while also providing wholesome, nutritional flavor. (Family Features)
As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – this Lemon-Garlic Tenderloin with Warm Sorghum Salad calls for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.
Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.
Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.
Visit powerfulpairings.com to find more recipes that can become family favorites at your table.
Watch video to see how to make this recipe!
Lemon-Garlic Tenderloin with Warm Sorghum Salad
Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)
2 cups vegetable broth
2 cups water
1 cup whole-grain sorghum
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
1 1/2 teaspoons lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1 pork tenderloin (16 ounces), trimmed of fat
1 medium sweet potato, peeled and cut into 1/2-inch pieces
1 cup kidney beans, rinsed and drained
1/2 cup dried cranberries
1/2 cup pecan halves
Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
Slice pork tenderloin and serve with warm sorghum salad.
Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).
SOURCE:
USA Pulses
Pork Checkoff
Sorghum Checkoff
Ezz Jazz Charlotte, NC local Online Radio Station
Veal Tex Mex Stuffed Shells
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Love this stuffed shell recipe, I don’t know if I would use veal, but any meat would work.