1 lb. ground beef
olive oil
1 onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 cup ketchup
2 Tbsp. apple cider vinegar
1 Tbsp. brown sugar
1/2 cup water.
Brown the ground beef in large skillet with olive oil. Add onion, garlic, cumin, paprika and cayenne. Cook 1 minute. Stir in ketchup, vingar and brown sugar and water. Simmer until thick, about 15 minutes. Serve on small slider rolls with potato chips.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
3/8/10
Nacho Fries
My kids made this up and love it!? To each their own!
1 lb. ground beef
1 can Bush's refried beans
2 cups shredded Mexican cheese
1 envelope Old El Paso Taco Seasoning
1 pkg. frozen Ore-Ida crinkle cut french fries
Bake or fry french fries according to pkg. directions.
Brown ground beef. Drain fat. Add taco seasoning with 1/4 cup water. Add refried beans to seasoned meat mixture.
Place cooked fries on plate. Dollop with seasoned meat mixture. Sprinkle generous amount of cheese...allow it to melt! Eat!
(You can add a variety of nacho toppings, but my kids don't like anything but this!)
1 lb. ground beef
1 can Bush's refried beans
2 cups shredded Mexican cheese
1 envelope Old El Paso Taco Seasoning
1 pkg. frozen Ore-Ida crinkle cut french fries
Bake or fry french fries according to pkg. directions.
Brown ground beef. Drain fat. Add taco seasoning with 1/4 cup water. Add refried beans to seasoned meat mixture.
Place cooked fries on plate. Dollop with seasoned meat mixture. Sprinkle generous amount of cheese...allow it to melt! Eat!
(You can add a variety of nacho toppings, but my kids don't like anything but this!)
Rachael Ray's Pepper Steak Freezer Tacos
Serves: 4
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
3/2/10
Taco Pasta Toss
Salt and Pepper
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
1/30/09
Easy Beef Stroganoff
1 pkg dry onion soup mix
2 lb ground beef
2 cans cream of mushroom soup
2 cups sour cream
egg noodles (enough for your family)
Cook hamburger and onion soup mix in large skillet. Drain. Put cooked meat in back in the skillet and add canned soup and sour cream. When it is warm serve it over cooked egg noodles! Top with extra sour cream if desired. Very simple! Very easy!
(I normally serve this with cooked green beans and bread and butter)
2 lb ground beef
2 cans cream of mushroom soup
2 cups sour cream
egg noodles (enough for your family)
Cook hamburger and onion soup mix in large skillet. Drain. Put cooked meat in back in the skillet and add canned soup and sour cream. When it is warm serve it over cooked egg noodles! Top with extra sour cream if desired. Very simple! Very easy!
(I normally serve this with cooked green beans and bread and butter)
1/29/09
Mom's Ravioli
I have not tried this yet. Homemade ravioli intimidates me, but this looks pretty straightforward. I've had it in my "to try" file for awhile. If you make it before I do, let me know how it goes.
Dough:
4 eggs
2 1/2 cups water
8 cups flour
Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs
Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.
Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)
Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.
Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.
Dough:
4 eggs
2 1/2 cups water
8 cups flour
Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs
Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.
Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)
Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.
Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.
Quick and Easy Quiche
3 eggs
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)
Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)
Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.
10/20/07
Pioneer Woman's Yummy Beef Sandwich
(I made these and they are now one of Jared's favs too!)
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned
Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned
Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
Teriyaki Meat Loaf
1 1/2 pounds of ground beef
1 (8oz.) can of water chestnuts, chopped
1 egg
1/2 cup orange juice
1/4 cup soy sauce
1 Tbsp. packed brown sugar
1/2 tsp. ground ginger
1 large clove garlic, crushed
1 (8oz.) can crushed pineapple in juice, undrained
Mix all ingredients except pineapple. Spread mixture evenly in ungreased loaf pan, 9x5x3 ". Cook uncovered in 350 degree oven for 1 hour. Drain. Spoon pineapple over meat loaf. Cook until meat loaf is fully cooked, about 30 minutes longer. 6 servings, 335 calories each
1 (8oz.) can of water chestnuts, chopped
1 egg
1/2 cup orange juice
1/4 cup soy sauce
1 Tbsp. packed brown sugar
1/2 tsp. ground ginger
1 large clove garlic, crushed
1 (8oz.) can crushed pineapple in juice, undrained
Mix all ingredients except pineapple. Spread mixture evenly in ungreased loaf pan, 9x5x3 ". Cook uncovered in 350 degree oven for 1 hour. Drain. Spoon pineapple over meat loaf. Cook until meat loaf is fully cooked, about 30 minutes longer. 6 servings, 335 calories each
10/18/07
Quick and Easy Homestyle Minestrone
1 lb. ground beef
1 med. onion, chopped
1 (14 1/2 oz.) can of beef broth
1/2 cup macaroni noodles
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups water
1 1/2 cups frozen veggies
1 (15.5 oz.) can kidney beans, rinsed
Cook meat and onions until tender. Drain. Add broth, tomatoes and water. Bring to a boil. Stir in mixed veggies, noodles and beans. Return to a boil. Reduce heat to med. Cook 10-15 minutes or until veggies and noodles are tender. Sprinkle each serving with parmesan cheese.
(Makes 4- 1 3/4 cup servings) 5 g. fat, 290 calories
1 med. onion, chopped
1 (14 1/2 oz.) can of beef broth
1/2 cup macaroni noodles
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups water
1 1/2 cups frozen veggies
1 (15.5 oz.) can kidney beans, rinsed
Cook meat and onions until tender. Drain. Add broth, tomatoes and water. Bring to a boil. Stir in mixed veggies, noodles and beans. Return to a boil. Reduce heat to med. Cook 10-15 minutes or until veggies and noodles are tender. Sprinkle each serving with parmesan cheese.
(Makes 4- 1 3/4 cup servings) 5 g. fat, 290 calories
10/13/07
Garlic Cube Steaks
1/3 cup fat-free egg product (or just a couple of eggs, slightly beaten)
2 large cloves garlic, crushed
15 fat-free (or regular) saltine crackers crushed (1/2 cup)
4 beef cube steaks
garlic salt
pepper
2 Tbsp. vegetable oil
1 medium onion, sliced
3/4 cup beef broth
2 tsp. cornstarch
2 Tbsp. fresh parsley
1. In a shallow dish mix egg product (eggs) and garlic.
2. In second dish place cracker crumbs.
3. Sprinkle both sides of cube steaks with garlic salt and pepper. Dip both sides into egg mixture, then coat with cracker crumbs.
4. In skillet, heat 1 Tbsp. oil over medium heat. Add beef; cook 2 minutes until brown. Turn beef (add remaining oil under each steak when you turn to prevent it from sticking) Cook about 2 minutes longer.
5. Add onion, reduce heat to low. Cover and cook 30 minutes until beef is tender.
6. Remove beef from skillet. In small bowl mix broth and cornstarch. Add to skillet, stirring constantly. Serve over beef, sprinkle with parsley.
2 large cloves garlic, crushed
15 fat-free (or regular) saltine crackers crushed (1/2 cup)
4 beef cube steaks
garlic salt
pepper
2 Tbsp. vegetable oil
1 medium onion, sliced
3/4 cup beef broth
2 tsp. cornstarch
2 Tbsp. fresh parsley
1. In a shallow dish mix egg product (eggs) and garlic.
2. In second dish place cracker crumbs.
3. Sprinkle both sides of cube steaks with garlic salt and pepper. Dip both sides into egg mixture, then coat with cracker crumbs.
4. In skillet, heat 1 Tbsp. oil over medium heat. Add beef; cook 2 minutes until brown. Turn beef (add remaining oil under each steak when you turn to prevent it from sticking) Cook about 2 minutes longer.
5. Add onion, reduce heat to low. Cover and cook 30 minutes until beef is tender.
6. Remove beef from skillet. In small bowl mix broth and cornstarch. Add to skillet, stirring constantly. Serve over beef, sprinkle with parsley.
Thai Beef Pitas
1 pound lean ground beef
2 medium sweet red peppers, seeded and thinly sliced
2 Tbsp. minced fresh ginger
3 cloves garlic, chopped
1 tsp. red pepper flakes
1/2 cup cilantro, chopped
3 Tbsp. smooth peanut butter
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
1. Brown beef. Drain fat.
2. Add peppers, ginger, garlic and red pepper flakes. Cook over medium high heat, stirring often, until peppers are tender (5-6 min.)
3. Meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. Stir into beef mixture. Remove from heat.
4. Cut pitas in half and line insides with lettuce leaves. Fill each with about 1/2 cup of the beef mixture and serve.
2 medium sweet red peppers, seeded and thinly sliced
2 Tbsp. minced fresh ginger
3 cloves garlic, chopped
1 tsp. red pepper flakes
1/2 cup cilantro, chopped
3 Tbsp. smooth peanut butter
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
1. Brown beef. Drain fat.
2. Add peppers, ginger, garlic and red pepper flakes. Cook over medium high heat, stirring often, until peppers are tender (5-6 min.)
3. Meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. Stir into beef mixture. Remove from heat.
4. Cut pitas in half and line insides with lettuce leaves. Fill each with about 1/2 cup of the beef mixture and serve.
Eleanor Rider's Baked Ziti
16 oz. ziti noodles (boiled and drained)
1 small onion
16 oz. cottage cheese
1/4 cup parsley flakes or fresh
1 lb. ground beef
salt and pepper
12 oz. mozzarella cheese (divided)
1 egg, slightly beaten
32 oz. spaghetti sauce, divided
Brown ground beef with chopped onion. Drain fat. Add all ingredients together except 1/2 of cheese and 1/2 of spaghetti sauce. pour into a greased 9x13" pan. Top with remaining sauce and cheese and bake at 350 for 45 min. to an hour.
1 small onion
16 oz. cottage cheese
1/4 cup parsley flakes or fresh
1 lb. ground beef
salt and pepper
12 oz. mozzarella cheese (divided)
1 egg, slightly beaten
32 oz. spaghetti sauce, divided
Brown ground beef with chopped onion. Drain fat. Add all ingredients together except 1/2 of cheese and 1/2 of spaghetti sauce. pour into a greased 9x13" pan. Top with remaining sauce and cheese and bake at 350 for 45 min. to an hour.
Shoney's Country Fried Steak
2 cups all-purpose flour
2 tsp. salt (I throw in some garlic salt too)
pepper
2 cups water
4 cubed steaks
veg oil
Dip steaks in water, dredge in flour, re-dip in water, re-dredge in flour. Freeze 2-3 hours until firm (so flour won't fall off) Fry in oil (oil should cover meat) until crispy brown (8-10 minutes) Serve with following gravy recipe.
Country Gravy:
1 1/2 Tbsp. butter
1/4 cup flour
2 cups chicken stock
2 cups whole milk
Salt
Pepper
Melt butter in pan, mix in flour to make roux. Add chicken stock, milk and seasonings until thick. Serve over fried steaks.
2 tsp. salt (I throw in some garlic salt too)
pepper
2 cups water
4 cubed steaks
veg oil
Dip steaks in water, dredge in flour, re-dip in water, re-dredge in flour. Freeze 2-3 hours until firm (so flour won't fall off) Fry in oil (oil should cover meat) until crispy brown (8-10 minutes) Serve with following gravy recipe.
Country Gravy:
1 1/2 Tbsp. butter
1/4 cup flour
2 cups chicken stock
2 cups whole milk
Salt
Pepper
Melt butter in pan, mix in flour to make roux. Add chicken stock, milk and seasonings until thick. Serve over fried steaks.
Beefy Pita Pockets
1/2 lb. extra lean ground beef
1 med. onion, minced
1/4 cup coarsely cracked wheat (crack whole, uncooked wheat kernals in blender for 30 seconds)
2 cups tomatoes (canned or fresh)
1 tsp. sugar or honey
1/2 tsp. oregano
1/2 tsp. salt
1 Tbsp. chopped fresh parsley
4 whole wheat pitas
Alfalfa sprouts or shredded lettuce
1 tomato chopped
Brown meat and onion. Stir in dry, uncooked cracked wheat. Add tomatoes, sugar, oregano salt and parsley. Simmer 20-30 min. stirring often until thickened. Spoon into pita bread and top with sprouts or lettuce and tomato.
1 med. onion, minced
1/4 cup coarsely cracked wheat (crack whole, uncooked wheat kernals in blender for 30 seconds)
2 cups tomatoes (canned or fresh)
1 tsp. sugar or honey
1/2 tsp. oregano
1/2 tsp. salt
1 Tbsp. chopped fresh parsley
4 whole wheat pitas
Alfalfa sprouts or shredded lettuce
1 tomato chopped
Brown meat and onion. Stir in dry, uncooked cracked wheat. Add tomatoes, sugar, oregano salt and parsley. Simmer 20-30 min. stirring often until thickened. Spoon into pita bread and top with sprouts or lettuce and tomato.
Cristian's Honey of a Chili
Perfect for those fall chili cook offs at church!
1 lb. ground beef
1 Tbsp. veg oil
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
salt and pepper to taste
1/2 tsp. oregano
1 cup cooked wheat berries
1/2 tsp. crushed red pepper flakes
1 (28oz.) can undrained diced tomatoes
1 (15 1/2 oz.) can red kidney beans
1 (8 oz.) can tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
Brown meat. Then, heat oil and cook onion and garlic for 3-5 minutes. Stir in chili powder, cumin, salt, oregano, crushed red pepper flakes. Stir in beef, then tomatoes, beans, honey and vinegar. Simmer until all flavors blend.
1 lb. ground beef
1 Tbsp. veg oil
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
salt and pepper to taste
1/2 tsp. oregano
1 cup cooked wheat berries
1/2 tsp. crushed red pepper flakes
1 (28oz.) can undrained diced tomatoes
1 (15 1/2 oz.) can red kidney beans
1 (8 oz.) can tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
Brown meat. Then, heat oil and cook onion and garlic for 3-5 minutes. Stir in chili powder, cumin, salt, oregano, crushed red pepper flakes. Stir in beef, then tomatoes, beans, honey and vinegar. Simmer until all flavors blend.
Daddy's Favorite Meatloaf
Many of you will recognize this from the LE Ward Cookbook! It's super yummy!
1 cup quick oats
2 eggs
1/3 cup ketchup
1 pkg. onion soup mix
1/2 cup water
2 Tbsp. Worcestershire sauce
1/2 tsp. pepper
1 cup frozen hash browns (southern style)
2 lbs. ground beef
Topping Glaze: 1/2 cup ketchup, 1/4 cup brown sugar, 2 Tbsp. mustard
Beat eggs lightly; stir in remaining ingredients except meat. Add meat, mix well. Pat into 9x5x3" loaf pan. Bake at 350 for 1 hour. Last 15 minutes pour glaze over meat loaf. Let stand 15 minutes before serving.
1 cup quick oats
2 eggs
1/3 cup ketchup
1 pkg. onion soup mix
1/2 cup water
2 Tbsp. Worcestershire sauce
1/2 tsp. pepper
1 cup frozen hash browns (southern style)
2 lbs. ground beef
Topping Glaze: 1/2 cup ketchup, 1/4 cup brown sugar, 2 Tbsp. mustard
Beat eggs lightly; stir in remaining ingredients except meat. Add meat, mix well. Pat into 9x5x3" loaf pan. Bake at 350 for 1 hour. Last 15 minutes pour glaze over meat loaf. Let stand 15 minutes before serving.
10/12/07
Mom's Swiss Steak Dinner
When Jared and I first got married Reynolds Wrap was celebrating it's 50th anniversary (or something like that) and had all these great recipes to use with aluminum foil. This one quickly became a standard favorite of our household.
2 1lb., 1-inch thick beef chuck steaks, trimmed (I use cubed steaks)
1 medium yellow onion, sliced in rings
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
1 (14 1/2 oz.) can of stewed tomatoes with their juice
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
salt and pepper to taste
1/4 tsp. garlic powder
8 small, unpeeled red potatoes (about 3/4 lb.), quartered
1 pkg. (9oz.) frozen cut green beans, separated
1. Heat oven to 425. Line 13x9x2 inch pan with aluminum foil, leaving 1 1/12 inch overhang all around.
2. Cut steaks into 4 equal portions and place in prepared pan, topped with onion slices.
3. Whisk together soup, tomatoes with juice, worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steaks and onions.
4. Cover pan with foil...roll edges to seal.
5. Bake in 425 for 45 minutes. Add potatoes and cook an additional 45 minutes. (Actually, I usually just add the potatoes and green beans at the beginning and bake 1 hour) Uncover pan; add green beans. Reseal foil and bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving.
total meal is 582 calories, 27 g. fat 31 g. carbs, 5 g. fiber
2 1lb., 1-inch thick beef chuck steaks, trimmed (I use cubed steaks)
1 medium yellow onion, sliced in rings
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
1 (14 1/2 oz.) can of stewed tomatoes with their juice
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
salt and pepper to taste
1/4 tsp. garlic powder
8 small, unpeeled red potatoes (about 3/4 lb.), quartered
1 pkg. (9oz.) frozen cut green beans, separated
1. Heat oven to 425. Line 13x9x2 inch pan with aluminum foil, leaving 1 1/12 inch overhang all around.
2. Cut steaks into 4 equal portions and place in prepared pan, topped with onion slices.
3. Whisk together soup, tomatoes with juice, worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steaks and onions.
4. Cover pan with foil...roll edges to seal.
5. Bake in 425 for 45 minutes. Add potatoes and cook an additional 45 minutes. (Actually, I usually just add the potatoes and green beans at the beginning and bake 1 hour) Uncover pan; add green beans. Reseal foil and bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving.
total meal is 582 calories, 27 g. fat 31 g. carbs, 5 g. fiber
10/11/07
Pineapple Beef
I found this recipe in high school and it has been one of my standard favorites ever since! So tasty!
(4 servings 337 calories, 6 g. fat)
3/4 lb. top round beef steak
1-8oz. can pineapple rings
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
4 green onions-cut into 1/2 inch pieces
1 Tbsp. cornstarch
1 med. tomato cut into wedges
1 6 oz. pkg. frozen pea pods (thawed)
2 cups hot cooked rice
1. Partially freeze meat (easier to cut!) Cut on bias into strips.
2. Drain pineapple, reserving juice (cut rings into quarters)
3. In bowl, stir together pineapple juice, water, soy sauce, brown sugar, red pepper. Add meat and stir until coated. Cover and marinate 15 minutes. Drain and reserve the marinade.
4. Stir fry meat with onions.
5. For sauce, stir cornstarch into reserved marinade. Pour over meat and onions and cook (stirring constantly) until thick and bubbly. Add tomato quarters, pea pods and pineapple quarters. Cook and stir until heated through.
Serve over hot cooked rice! Yum!
(4 servings 337 calories, 6 g. fat)
3/4 lb. top round beef steak
1-8oz. can pineapple rings
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
4 green onions-cut into 1/2 inch pieces
1 Tbsp. cornstarch
1 med. tomato cut into wedges
1 6 oz. pkg. frozen pea pods (thawed)
2 cups hot cooked rice
1. Partially freeze meat (easier to cut!) Cut on bias into strips.
2. Drain pineapple, reserving juice (cut rings into quarters)
3. In bowl, stir together pineapple juice, water, soy sauce, brown sugar, red pepper. Add meat and stir until coated. Cover and marinate 15 minutes. Drain and reserve the marinade.
4. Stir fry meat with onions.
5. For sauce, stir cornstarch into reserved marinade. Pour over meat and onions and cook (stirring constantly) until thick and bubbly. Add tomato quarters, pea pods and pineapple quarters. Cook and stir until heated through.
Serve over hot cooked rice! Yum!
Taco Pan Pizza
Makes 12 servings at 61 cents each!
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
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