Monthly Archives: April 2011

A friend makes a lamb version of this marinade every year for a springtime dinner party. I think these flavors (rosemary, lemon, garlic) are a fabulous trio no matter the protein, but of course I think Laura’s Lean Beef Eye of Round roast is perfect for this. The yogurt and the buttermilk help tenderize the meat, and the longer it marinates, the better it gets, but don’t go past two full days, or the marinade starts to alter the texture … continued…

Barb Freda Entertaining Ideas Healthy, Delicious Recipes

I have to admit – I am not a gourmet cook (shh! don’t tell anyone). I have always loved perusing cookbooks, but often by the time I finish looking at all the ideas, I am too overwhelmed to try any of the new recipes! Just give me hearty, wholesome food ideas that I can pull together in 30 minutes or less when I get home from work.  When my boys were younger, and I walked in the front door from … continued…

Behind the Scenes at LLB

Even around here, the food can get mundane, especially if I’m not recipe testing on one particular day. So here are five ways I get good flavor fast when something seems just too plain. Fresh herbs. I talk about fresh herbs a lot, and I know I’ve said it before, but it pays to have a few herb plants just outside your kitchen door or in a window box (if you live in an apartment the way I do—there’s no … continued…

Barb Freda Tips, Tools & Techniques

A friend makes a lamb version of this marinade every year for a springtime dinner party. I think these flavors (rosemary, lemon, garlic) are a fabulous trio no matter the protein, but of course I think Laura’s Lean Beef Eye of Round roast is perfect for this. The yogurt and the buttermilk help tenderize the meat, and the longer it marinates, the better it gets, but don’t go past two full days or the marinade starts to alter the texture … continued…

Barb Freda Healthy, Delicious Recipes

Spring is finally here! We’ve been talking about the new Dietary Guidelines for the past month, and I’ve helped you figure out how to eat less salt and less saturated fat. But now it’s time to get to eat more of something, well, springy … fruits and vegetables! Spring brings lots of great things to do and one of those is visiting the Farmer’s Market. We can eat fruits and vegetables all year long, but it is so much better … continued…

Healthy Habits Jenny Kramer, RD

Hi! It’s Katherine again! In case you missed my introduction blog, click here and have a quick look. It’s been so busy here at Laura’s Lean Beef! Our sales reps have been out in full force, meeting with grocery store chains that our products aren’t currently carried in. Translation: I’ve been making a lot of power point presentations to help them in their quest! We want our products to be available to as many customers as possible … and if … continued…

Behind the Scenes at LLB

I admit it. This recipe was inspired by a “Best Thing I Ever Ate Episode,” where Tyler Florence raves about a skillet full of beef with onion, spinach and egg. It sounded great to me, but I used some pre-made, low-fat creamed spinach instead of fresh, because that is what I had. And it was great. This is perfect over wide egg noodles, for example, or if I had some cooked pasta in my fridge, I might stir it right … continued…

Barb Freda Healthy, Delicious Recipes

Spring peas appear, and I look for any way I can get them onto the table. And while mushrooms remind me of fall flavors, they are really another harbinger of Spring. This risotto is a perfect way to use up leftover steak or roast or even (as I have done on occasion) a burger patty (or three) crumbled up. The key to a good risotto is constant stirring, stock that is simmering and plenty of it (stock) so the risotto … continued…

Barb Freda Healthy, Delicious Recipes

Here it is! Our new ad featuring Laura’s new logo.                Check it out in the May issue of Family Circle today!                

Behind the Scenes at LLB Laura's New Look

I often get asked what to serve for party foods, and I always try hard to come up with ideas that my friends have not seen before. But it’s not rocket science. What I love to do (and I do it often) is to create appetizers out of favorite main dishes. The challenge comes, at times, in how to make something finger food instead of fork food (I don’t do fork food at casual parties). Here are a few things … continued…

Barb Freda Entertaining Ideas