Cookware: Lifetime® 3 Quart Saucepan and Cover; Lifetime® 5 Quart Wok
Yield: 4 Servings

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 1½ teaspoons coarsely ground pepper
• 1½ pounds boneless beef top sirloin steak, cut 1-inch thick
• 2 9-ounce packages refrigerated uncooked fettuccine
• 8 ounces fresh mushrooms, sliced
• 8 small pickled cherry peppers, cord, seeded, cut into thin strips, optional
• ¼ cup grated Parmesan cheese, divided
• 4 tablespoons chopped fresh parsley
• Salt, optional
  

In medium bowl, combine olive oil, garlic and pepper. Remove and reserve 1 tablespoonful for pasta.

Trim fat from beef steak; cut steak lengthwise in half and then crosswise in ¼-inch thick strips. Add beef to remaining seasoning mixture; toss to coat. Set aside.

Lifetime® 3 Quart Saucepan cook fettuccine according to package directions, omitting salt and oil. Drain; return to warm saucepan. Add reserved seasoning mixture; toss to coat. Set aside and keep warm.

Preheat Lifetime® 5 Quart Wok over medium heat until several drops of water sprinkled in pan skitter and dissipate. Add beef, half at a time; stir-fry 2 minutes, until outside surface is no longer pink (do not overcook). With slotted spoon, remove from wok and keep warm. In same wok, stir-fry mushrooms 2 to 3 minutes, until tender.

Add beef, mushrooms, cherry peppers, 2 tablespoons Parmesan cheese and parsley to pasta; toss lightly. Season with salt, if desired. Sprinkle with remaining 2 tablespoons cheese.

Nutrients per serving: Calories 696.7, Total Fat 19.3g, % Fat 25%, Cholesterol 206.7mg, Protein 55g, Sodium 657.8mg, Fiber 1.7g, Carbohydrates 75.7g

Cookware: Lifetime® 4 Quart Dutch Oven and Cover
Yield: 4 Servings

Ingredients:

• 2 to 2½ pounds lean boneless beef round rump roast, or chuck arm roast
• ¾ cup water, divided
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dried basil, crumbled
• 1 clove garlic, minced, optional
• 1-pound whole tiny new potatoes, scrubbed;
  or 4 medium sweet potatoes, peeled and halved
• 4 carrots, or parsnips, quartered
• 1 large stalk celery, bias-sliced into 1-inch pieces
• 1 medium onion, cut into wedges
• Freshly ground pepper
• Beef stock, or water
• 2 tablespoons flour
  

Trim visible fat from beef; pat dry with paper towels. Preheat Lifetime® 4 Quart Dutch Oven over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown roast, turning to brown all sides, about 10 minutes total.

In small bowl, combine ½ cup water, Worcestershire sauce, basil, and garlic; pour over meat. With wooden spoon, scrape browned particles of meat adhering to pan, stirring into liquid. Add potatoes, carrots, celery and onion; sprinkle with pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 45 to 60 minutes, until meat and vegetables are tender. Remove meat and cut in half; slice and transfer one-half to heated platter. Cover and refrigerate other half for later use. With slotted spoon, remove vegetables and arrange around beef on platter; cover and keep warm.

Skim fat from drippings, if necessary. Add beef stock or water to drippings to make 1 cup; return to heat. Blend remaining ¼ cup water with flour until smooth; stir into liquid in pan. Cook and stir until thickened and bubbly; cook 1 additional minute. Serve gravy with beef and vegetables.

Nutrients per serving: Calories 340, Total Fat 14g, % Fat 37.2%, Cholesterol 67mg, Protein 25.1g, Sodium 261mg, Fiber 4.2g, Carbohydrates 28.1g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 12 ounces boneless beef round steak, ¾-inch thick
• 3 tablespoons all-purpose four, divided
• ¼ teaspoon pepper
• Vegetable spray
• 1 cup water
• 1 teaspoon instant beef bouillon granules
• ½ 12-ounce can evaporated skim milk, about ¾ cup
  

Trim all fat from beef; cut into 4 serving size pieces. In small bowl, combine 2 tablespoons flour and pepper. Using a meat mallet, pound flour mixture into both sides of meat.

Spray cold Lifetime® 11” Skillet with vegetable spray. Preheat skillet over medium heat 2 minutes; brown meat on both sides; turning once, about 10 minutes total. Add water and bouillon. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer about 40 minutes, until meat is tender. Remove meat to heated platter; keep warm.

To make gravy, gradually stir evaporated milk into remaining 1 tablespoon flour until smooth. Stir milk mixture into pan juices. Cook and stir until thickened and bubbly. Cook 1 additional minute. Top meat with hot gravy, or transfer to heated serving dish and pass separately.

Nutrients per serving: Calories 217.2, Total Fat 10.4g, % Fat 44.2%, Cholesterol 52mg, Protein 20.1g, Sodium 100mg, Fiber 0g, Carbohydrates 9.4g

Accompaniments: Mashed potatoes, sweet-sour red cabbage and Texas Toast.

Cookware: Lifetime® 3 Quart Saucepan; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 8 ounces fettuccine
• 12 ounces boneless beef sirloin, cut ½-inch thick, thinly sliced across grain
• 2 cups (5 ounces) sliced fresh mushrooms
• ½ cup coarsely chopped onion
• 1 clove garlic, minced
• ¾ cup fat-free beef stock, divided
• Freshly ground pepper
• 2 tablespoons flour
• 2 teaspoons horseradish, or to taste
• ⅔ cup nonfat sour cream
• 1 teaspoon lemon juice, or apple cider vinegar, optional
  

In Lifetime® 3 Quart Saucepan over medium heat, bring to boil 2½ quarts water; cook fettuccine until tender. Drain and keep warm.

Meanwhile, preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Stir-fry meat, half at a time, until just cooked through, about 3 minutes; remove to serving bowl and keep warm.

In same skillet, sauté mushrooms, onion, and garlic, until onion is glossy, about 3 minutes. Return meat to pan; add ½ cup beef stock and pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 5 minutes.

In small bowl, blend flour and remaining ¼ cup beef stock until smooth; stir into meat and mushroom mixture. Cook and stir over low heat until thickened and bubbly; stir in horseradish and cook 2 additional minutes. Gradually stir in sour cream and lemon juice; heat through. Serve at once over fettuccine.

Nutrients per serving: Calories 455.9, Total Fat 13.3g, % Fat 27%, Cholesterol 61mg, Protein 25.5g, Sodium 396mg, Fiber 2.1g, Carbohydrates 55.1g

Cookware: Lifetime® 4 Quart Dutch Oven and Cover; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 8 large cabbage leaves
• 12 ounces extra-lean ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 8-ounce can low-sodium tomatoes, chopped, undrained
• ½ cup long-grain rice, uncooked
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme, crushed
• ¼ teaspoon ground pepper
• 2 cups tomato sauce
  or 1 15-ounce can low-sodium tomato sauce
• ¼ cup dry red wine, or water
• 1 teaspoon sugar
• ½ teaspoon dried basil, crushed
• ½ teaspoon salt, optional
• 1 tablespoon freshly grated Parmesan cheese
  

Using sharp knife, carefully remove any tough veins from cabbage leaves, keeping in one piece. In Lifetime® 4 Quart Dutch Oven over medium heat, combine cabbage leaves and 1½ cups water. Cover and cook until the water seal forms and the cover spins freely. Turn off heat and let stand 3 minutes. With slotted spoon, carefully remove cabbage leaves; drain on paper towels. Reserve 1¼ cups cooking liquid; set aside.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown beef, onion, and garlic, stirring to break up meat. Cook, stirring occasionally, until meat is browned and onion is tender; drain fat. Stir in reserved cooking liquid, tomatoes with liquid, uncooked rice, Worcestershire sauce, thyme, and pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 minutes, until rice is tender. Spoon about ⅓ cup meat and rice mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are rolled. Set aside.

In same skillet over medium-low heat, combine tomato sauce, wine, sugar, basil, and salt; cook and stir until hot and bubbly. Remove about one-half sauce; set aside. Arrange cabbage rolls, seam side down, in skillet in remaining sauce. Top with reserved sauce and sprinkle with Parmesan cheese. Cover, reduce heat to low and cook 15 to 20 minutes, until cooked through.

Nutrients per serving: Calories 371.9, Total Fat 12.5, % Fat 30.2%, Cholesterol 72.7mg, Protein 25.2g, Sodium 1186.5mg, Fiber 2.3g, Carbohydrates 39.7g

Cookware: Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:

• 2 cloves garlic, crushed
• ½ teaspoon dried basil leaves, crumbled
• ¼ teaspoon pepper
• 4 beef cubed steaks (4 to 5 ounces each)
• 1½ teaspoons olive oil
• 1 medium onion, sliced
• 2 small zucchini, sliced
• 8 cherry tomatoes, halved
• 2 teaspoons grated
• Parmesan cheese
• Salt, optional
  

In small bowl, combine garlic, basil and pepper to form paste. Press half of paste evenly into both sides of steaks; reserve.

Heat oil and remaining paste in Lifetime® 11” Skillet over medium heat about 2 minutes. Add onion and zucchini; cook and stir for 2 to 3 minutes. Add tomatoes; cook and stir for 1 additional minute. Remove vegetables to heated serving platter; sprinkle with cheese and keep warm.

Heat the same skillet over medium heat for 2 minutes. Pan-broil steaks for 3 to 4 minutes, turning once. Season with salt, if desired. Serve vegetables with steak.

Nutrients per serving: Calories 262.1, Total Fat 8.7g, % Fat 28.8%, Cholesterol 66mg, Protein 29.3g, Sodium 249mg, Fiber 4.9g, Carbohydrates 19g

Cookware: Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:

• 1 pound boneless beef sirloin steak, cut ½-inch thick
• ½ cup fat-free beef stock, or water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• Dash of pepper
• 1 clove garlic, minced
• 1 medium onion, cut into ½-inch wedges
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 2 ripe medium tomatoes, peeled, cut into thin wedges
  

Trim fat from beef; thinly slice across grain (meat slices easier if partially frozen). Pat dry, if necessary.

In a small bowl, combine beef stock, soy sauce, cornstarch, and pepper; blend well and set aside.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Add meat; stir-fry for 2 to 3 minutes. Push meat to outside of skillet. Add garlic; stir-fry for 30 seconds. Add onion; stir-fry for 1 minute. Add green and red peppers; stir-fry for 2 minutes, until vegetables are crisp tender. Push meat and vegetables to the outside of skillet.

Stir sauce again; pour into center of skillet. Cook and stir until thickened and bubbly. Mix vegetables and meat into sauce; toss to coat. Gently stir in tomato wedges, heat through. Serve immediately.

Nutrients per serving: Calories 275.4, Total Fat 16.5g, % Fat 54.3%, Cholesterol 72mg, Protein 22.3g, Sodium 760mg, Fiber 1.9g, Carbohydrates 9.1g

Cookware: Lifetime® 1 Quart Saucepan and Cover; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 12 ounces lean ground lamb, or lead ground beef
• 1 medium onion, chopped
• 1 large carrot, diced
• 1½ cups cut green beans
• 1 14½-ounce can low-sodium stewed tomatoes
• 1 medium bay leaf, halved
• ¼ teaspoon ground marjoram
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder, optional
• 3 medium potatoes, unpeeled or thinly peeled, quartered
• 1½ teaspoons butter, optional
• ¼ teaspoon salt, optional
• 3 tablespoons potato cooking water, or skim milk
• 1 tablespoon chopped parsley
• Paprika
  

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in skillet skitter and dissipate. Brown meat and onions, stirring to break up meat; drain fat. Add carrot, green beans, tomatoes with liquid, bay leaf, marjoram, pepper and garlic; mix well. And cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 30 to 45 minutes, until beans and carrots are tender. Remove bay leaf.

Meanwhile, in Lifetime® 1 Quart Saucepan, combine potatoes and ¼ cup water over medium heat; cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 10 to 15 minutes, until potatoes are tender. Drain, reserving cooking liquid. Mash potatoes; add butter and salt. Gradually add potato cooking water, beating until potatoes are fluffy; keep warm.

When beans and carrots are tender, drop potatoes by spoonful in ring shape around the edge of the pan. Sprinkle parsley and paprika over potatoes; cover and simmer 15 minutes.

Nutrients per serving: Calories 351.5, Total Fat 21.7g, % Fat 54.8%, Cholesterol 66mg, Protein 17.6g, Sodium 516mg, Fiber 3.5g, Carbohydrates 22.5g

Cookware: Lifetime® 12” Oil Core Skillet and Cover
Yield: 8 servings

Ingredients:

• 8 ounces (2 large) carrots
• 10 ounces (1 large) sweet onion
• 3 pounds beef short ribs
• 1 bottle (750 mL) red wine
• 2 cups chicken stock
• 2 ounces (1/4 cup) molasses
• ½ teaspoon rosemary
• ½ teaspoon fennel seed
• ½ teaspoon French thyme
• ½ teaspoon sage
• 1 teaspoon roasted granulated garlic
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1 cinnamon stick
• 1 star anise
• 2 bay leaves
  

Grate carrots and onion; set aside.

Preheat Lifetime® 12” Oil Core Skillet to 300o F. Brown short ribs in batches if needed – do not crowd. Remove short ribs.

Add grated carrots and onion to the skillet and sauté until soft and nice brown bits are lifted from the bottom of the skillet. Add stock and bring to a boil.

Add entire bottle of wine (or additional stock) and bring to a boil a second time, then turn to Low heat setting.

Add molasses and all spices. Stir. Return short ribs to skillet. Cover and simmer for 90 minutes.

Remove ribs from skillet, strain liquid. Allow to cool for at least 1 hour if desired and then skim off any fat.

Return liquid to skillet and bring to a boil, uncovered, until about 2½ cups of liquid remain. Reduce to Low heat setting and return ribs to skillet to reheat

Nutrients per serving: Calories 392, Total Fat 12.9g, Saturated Fat 5.0g, Cholesterol 102.2mg, Carbohydrates 16.4g, Protein 36.0g, Sodium 509.3mg, Fiber 1.7g

Cookware: Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:

• 1 pound beef top round or boneless top sirloin steak, cut ¾-inch thick
• 2 tablespoons cornstarch, divided
• ¼ cup frozen orange juice concentrate, defrosted
• ¼ cup Hoisin sauce, or oyster sauce*
• ¼ cup rice wine vinegar
• ¼ cup low-sodium soy sauce
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper
• 1 cup shredded carrot
• ½ cup thinly sliced green onions
• 2 heads Boston Lettuce (about 16 leaves) or 4 8-inch flour tortillas, heated
  

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into ⅛- inch strips. In medium bowl, combine beef and 2 teaspoons cornstarch; toss to coat and set aside. In small bowl, combine remaining 4 teaspoons cornstarch, orange juice, Hoisin sauce, vinegar, and soy sauce; blend well and set aside.

In Lifetime® 11” Skillet over medium heat, preheat oil and red pepper 2 minutes. Add beef, half at a time; stir-fry 1 to 2 minutes, or until outside surface is no longer pink (do not overcook). Return all meat to skillet; add reserved sauce, carrot and onions; cook and stir until sauce is thickened and bubbly.

To assemble, spoon small amount of beef and vegetable mixture in center of each lettuce leaf; fold over to close. Or, spoon ¼ beef mixture onto each warm tortilla, roll up to serve.

Nutrients per serving: Calories 375.1, Total Fat 16.8g, % Fat 39.4%, Cholesterol 70mg, Protein 29.4g, Sodium 574mg, Fiber 4.9g, Carbohydrates 28.7g

Cookware: Lifetime® 11” Skillet
Yield: 6 Servings

Ingredients:

• 8 ounces shiitake mushrooms, button mushrooms, or a combination
• 1½ pounds boneless veal round steak, cut ½-inch thick
• 1 tablespoon olive oil
• Salt and freshly ground pepper, to taste
• ⅓ cup dry white wine, or fat-free beef stock
• 2 medium tomatoes, seeded, diced (about 2 cups)
• ⅓ cup thinly sliced fresh basil leaves
  

Cut small mushrooms in half, large mushrooms into quarters; set aside.

Cut veal steak into 6 pieces. Pound steak to ⅛-inch thickness. In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes. Brown veal, a few pieces at a time; remove and keep warm. Return veal to skillet; season with salt and pepper to taste. Cook, uncovered, over medium heat 4 to 5 minutes or until tender, turning occasionally.

Remove veal to platter; keep warm. Add wine and mushrooms, stirring to dissolve browned meat juices and loosening meat particles. Cook over medium heat 3 minutes, or until mushrooms are tender, stirring frequently. Add tomatoes and basil; heat through. Spoon vegetable mixture over veal.

Nutrients per serving: Calories 263.6, Total Fat 8.1g, % Fat 26.8%, Cholesterol 64mg, Protein 19.3g, Sodium 74mg, Fiber 4.7g, Carbohydrates 30.6g

Variation: Substitute beef top sirloin steak for veal steak.

Cookware: Lifetime® 2 Quart Saucepan and Cover; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 12 ounces boneless beef round steak, cut ¾ inch thick
• 2 stalks celery, sliced ¼-inch thick
• 2 medium carrots, thinly sliced
• 1 small onion, coarsely chopped
• 1 14½-ounce can low-sodium tomatoes, cut up
• ⅓ cup red wine, or beef stock
• ½ teaspoon dried thyme, crumbled
• ⅛ teaspoon pepper
• 1 cup long grain rice
• 2 cups plus 1 tablespoon water, divided
• 2 teaspoons cornstarch
  

Trim visible fat from beef; cut into 4 pieces. Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown meat on both sides, turning once, about 10 minutes total; push to one side. Add celery, carrots and onion; cook and stir 3 minutes. Add tomatoes with liquid, wine, thyme and pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 45 minutes to 1 hour, until meat is tender. Remove meat to heated platter; keep warm. Increase heat to medium.

Meanwhile, in Lifetime® 2 Quart Saucepan over medium heat, combine rice and 2 cups water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 15 to 20 minutes, until tender.

In cup or small bowl, blend remaining 1 tablespoon water and cornstarch; stir into vegetable mixture in skillet. Cook and stir 2 minutes until thickened and bubbly. Cook 1 additional minute. Serve meat and sauce over hot rice.

Nutrients per serving: Calories 349.9, Total Fat 10.7g, % Fat 28.7%, Cholesterol 50mg, Protein 18g, Sodium 221mg, Fiber 3.1g, Carbohydrates 41.9g

Cookware: Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:

• ¼ cup beef stock
• ¼ cup dry sherry, or additional beef stock
• 1½ tablespoons low-sodium soy sauce
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon Oriental dark roasted sesame oil
• ¼ teaspoon red pepper flakes
• 1 pound boneless beef top sirloin, 1-inch thick
• 1 tablespoon cornstarch
• ¼ cup water
• 2 cups cooked ramen noodles, or linguine
• ¼ cup chopped green onion
• ¼ cup chopped fresh cilantro
  

Combine beef stock, sherry, soy sauce, ginger, garlic, sesame oil and red pepper. Place beef in a bowl; pour marinade over steak, turning to coat both sides. Cover and refrigerate 15 to 20 minutes. Drain steak; reserve marinade.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown steak on both sides, turning once, about 10 minutes total. Remove steak; keep warm.

Dissolve cornstarch in reserved marinade and water; add to skillet. Bring to boil, stirring constantly. Stir in noodles. Carve steak into thin slices and serve over noodles. Sprinkle with green onion and cilantro.

Nutrients per serving: Calories 434.4, Total Fat 18.1g, % Fat 39.7%, Cholesterol 72mg, Protein 26.7g, Sodium 317mg, Fiber 1.3g, Carbohydrates 35.3g