WAUSAU, Wis., (WSAW)– February is National Heart Month. Not only can lean beef be part of a heart-healthy diet, but it can even help lower cholesterol as part of a healthy diet and lifestyle.

To tell us how we can eat with side of health and not skip on flavor, Angie Horkan with the Wisconsin Beef Council stopped by the NewsChannel 7 studio.

According to the Wisconsin Beef Council, in a study published in the American Journal of Clinical Nutrition, researchers from Penn State University found that people who participated in the Beef in an Optimal Lean Diet (BOLD) study, consuming lean beef daily as part of a heart-healthy diet, experienced a 10 percent decline in LDL “bad” cholesterol.

CONFETTI BEEF TACO SALAD

Ingredients
1 pound Ground Beef (96% lean)
2/3 cup salsa
1/2 cup low-fat shredded Cheddar cheese
1 medium tomatoes, chopped (about one cup)
8 cups mixed salad greens
1/2 cup diced bell pepper
1/4 cup thinly sliced red onion
Instructions
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.

Cook’s Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160?°F. Color is not a reliable indicator of ground beef doneness.

Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.

Cook’s Tip:
Optional Toppings: sliced ripe olives, prepared ranch or French dressing

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160?°F. Color is not a reliable indicator of ground beef doneness.

Optional Toppings: sliced ripe olives, prepared ranch or French dressing.

ATHENIAN BEEF MEATLOAF WITH CUCUMBER-YOGURT SAUCE

Ingredients
2 pounds Ground Beef (96% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup 1% low-fat milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1/2 teaspoon salt
1 cup plain, low-fat Greek-style yogurt
1/2 cup diced cucumber
Instructions
Preheat oven to 350°F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning and salt in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350ºF oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160°F.

Cook’s Tip:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Season with salt, as desired. Set aside.
Let stand 10 mninutes; cut into slices. Serve with cucumber-yogurt sauce.

Alternate Cooking Method
This recipe can be made in a 6-quart electric pressure cooker. Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon dried Greek seasoning and salt in a large bowl, mixing lightly but thoroughly. Pour 3/4 cup water into pressure cooker; set pressure cooker rack in water. To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife. Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes. Lower the meatloaf with the sling onto the pressure cooker rack. Close and lock pressure cooker lid. Use beef, stew or high pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Let the meatloaf stand in pressure cooker for 10 minutes. Continue as directed in Step 3 to prepare Cucumber-Yogurt Sauce. Use quick-release feature to release pressure; carefully remove lid. Using foil sling, transfer meatloaf to cutting board; remove foil and cut meatloaf into 8 slices. Serve with Cucumber-Yogurt Sauce. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)







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