Beef And Sun Dried Tomato Roll Ups Recipes

PENNE WITH BEEF AND SUN-DRIED TOMATOES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.
• Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.

SUN-DRIED TOMATO TURKEY ROLL-UPS

Steps:

• Spread mayonnaise on tortilla, sprinkle on chopped tomatoes.
• Add turkey, cheese,and lettuce.
• Roll up and enjoy!

SUN-DRIED TOMATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

BEEF STEW WITH SUN-DRIED TOMATOES

Steps:

• Drain and rinse tomatoes, then coarsely chop.
• Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
• Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
• mix 1/4 cup water and the flour; stir into stew.
• Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.

BEEF AND SUN-DRIED TOMATO ROLL-UPS

Steps:

• Spread each slice of roast beef with cream cheese.
• Sprinkle with chopped sundried tomatoes.
• Roll up each slice tightly.
• Refrigerate, covered, for at least an hour or until firm.
• To serve, cut each roll into 4 pieces.
• Secure each with a cocktail toothpick.
• NOTE: Cream cheese with chives may be substituted.
• Also, these rollups are not served on their sides like pinwheels.
• The cut sides are on each end, not up and down.
• They may be secured with sprigs of fresh rosemary, instead of the toothpick.

SPINACH & FETA STUFFED FLANK STEAK

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

BEEF AND SUN-DRIED TOMATO ROLL-UPS

Steps:

• Spread each slice of beef with cream cheese.
• Carefully spread each with sun-dried tomato spread.
• Roll up each slice tightly; place on a cookie sheet.
• Cover and refrigerate at least an hour or until firm.
• To serve, cut each roll into four pieces.
• Secure each with a cocktail toothpick.