MOUTHWATERING MONDAY! BEEF!
Pepper Steak
small amount of olive oil
2 lbs. beef round steak or sirloin tip, cut into thin strips
1/8 tsp. garlic powder
1/2 c chopped onion
2 green peppers, cut into thin julienne strips
2 c (1lb can) tomatoes
1 beef bullion cube, crushed
1Tbsp. cornstarch
1/4 c water
3 Tbsp. soy sauce
1 tsp. sugar or splenda
1 tsp. salt (I omit that)
In a skillet place olive oil and beef. Sprinkle with garlic powder, saute, stirring occasionally, until browned. Remove meat and add onion and green pepper and saute 2 minutes. Return meat to skillet along with tomatoes and bullion cube. Cover and simmer round steak 15-20 minutes or sirloin tip 5 minutes or until fork tender. Blend together cornstarch, water, soy sauce, sugar or splenda and salt. Add to meat mixture and cook, stirring constantly, until thickened. Cook 2 additional minutes. This serves 6.
This is so good. I have never figured out the nutrition for this though. I hope that you like it as much as we do. I got this one a long long time ago (we are not going into that many years!) from Home Ec. in middle school so you know it is an old one!
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
3 lb Chuck or Round Roast
2 Tbs oil
1 yellow onion, coarsely chopped
1/2 cup mushrooms, sliced
5-6 peppercorns
1 1/4 c. beef stock (I use Swanson's beef broth)
3 med. kosher dill pickles, sliced into chunks
1 c. sour cream
Brown roast well in oil. Put in Dutch oven. Add remaining ingredients except sour cream. Simmer 2 1/2 hrs. until tender, adding water when needed. (Should be about 1 cup liquid at this point.) Add sour cream. Simmer another 15 min. Remove roast, slice and serve with gravy.
4 servings, 7.5 g carb per serving.
...and when someone breaks our wings, we simply continue to fly...on a broomstick.
We are flexible.
Darlene
Beef Parmesan
1 lb beef cubed steak
1 egg
2 tbsp. water
1 cup Italian seasoned bread crumbs
2 tbsp olive oil or canola oil
1 26 oz jar or can of favorite spaghetti sauce
1 15 oz can diced tomatoes
¾ cup grated cheddar cheese
¾ cup grated mozzarella cheese
½ cup grated parmesan cheese
Beat egg with water, dip cubed steak in egg wash, then in seasoned bread crumbs. Brown in oil in heavy skillet. When steak pieces are browned, place in baking dish. Mix spaghetti sauce and diced tomatoes, pour over steak. Bake in 350 degree oven for approx. 30 minutes. Cover with mixture of cheeses and bake an additional 10 minutes or until cheese is melted.
Tip: I add additional seasonings to the Italian bread crumbs (1/2 tsp. garlic powder, 1/2 tsp. cayenne pepper,1/2 tsp. dried thyme)
I love veal parmesan, and who can afford veal, so I tried using beef cube steak. This is also good with boneless, skinless chicken breasts or thighs. When my kids were at home, this was a favorite of theirs with spaghetti and either spinach or broccoli. To make this more wls friendly, use low fat cheeses and low fat, low sugar spaghetti sauce.
I'm looking forward to adding to my collection of recipes and to next Monday's category!
Debbie
2 lbs ground chuck scrambled and drained
Saute a bell pepper and a large onion , add your meat back
add one large can pureedtomatoes and a can of reg sized diced tomatoes
add about one can water as well
1 can kidney beans
1 can white corn
1 can black beans and 1 can pinto
Add i pack taco seasoning mix and 1 pack dry Ranch dressing mix (Hidden Valley)
Dash of garlic powder ( add this at last of cooking time)
Simmer until thick about 25 - min
You can add more water if needed
Top with a spoon of fatfree sour cream and cheese if you like
MY FAV SOUP
Note *** you can make the same one with canned chicken (3 cans ) if you like that as well
Hugs
Shirley
Simple Beef Burgundy Over Pastry Shells
1 (1 3/4 to 2 1/2 pounds) package fully-cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
8 ounces sliced fresh mushrooms (2 1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper
1. Prepare pastry shells according to package directions.
2. Remove beef pot roast from package; transfer gravy to Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are tender, stirring occasionally.
3. Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells.
Makes 4 servings.
ENJOY
BOO
The basic recipe is one we used when my daughters were in brownies and girs scouts. Because my kids wanted to add or take away ingredients this worked well for us.
Ground round, hamburger, ground sirloin - yours to choose
red skin potatoes - washed and cut into chunks (no need to peel)
bag of baby carrots
onion slices
green bell pepper slices
Those are the basic ingredients. Place the burger on aluminum foil and surround with the veggies.
These are some of the extras we have used over the years. Season your dinner to suit your taste.
Soy Sauce
Worchestershire Sauce
Oregano
Basil
Bay Leaves
Seasoning Salt
Mrs. Dash
Seal the aluminum foil around the meat and veggies ('drugstore fold')
Place on baking sheet in 425 degree oven
Bake for 35-45 min (depends on the size of your meal)
Be careful of the steam when opening the packages.
This meal works great for me because I am usually cooking for one. The grandsons love it because they get to create their own meal and the clean up is minimal.
Pre-opAppointment/Surgery/Current/Goal/Height
276/265/208.5/158/5'7"
CHEESEBURGER CASSEROLE
2 cups shell noodles, cooked (I would use whole wheat)
Olive oil
2 pounds ground beef or turkey
1 small onion, peeled and diced
8 ounces Velveeta cheese
11/2 cups spaghetti sauce
1 cup shredded cojack cheese
salt and pepper
Heat over to 325 degrees. Prepare shell noodles as indicated on the package. Set aside. In a skillet, drizzle about 1 tablespoon of olive oil and add meat and onion; cook 5 to 7 minutes, until the meat is no longer pink. Drain meat. Transfer to bowl and mix with cubed Velveeta cheese, spaghetti sauce and pasta. Put mixture into casserole dish and sprinkle with cojack cheese. Bake 15 minutes, until cheese bubbles; season with salt and pepper. Variations: Add favorite burger toppings such as peppers and mushrooms; cook additional vegetables with the meat and onions.
Makes 6 servings.
Nutritional information: 659 calories, 49 grams protein, 34 grams fat, 36 grams carbs, 3 grams fiber, 151 mg cholesterol, 1,268 mg sodium
Taco Meatloaf
3/4 or 1lb ground hamburger or turkey
one egg
half cup breadcrumbs (give or take)
1/4 cup diced onion
half cup kidney beans
half cup corn (you can use the frozen corn/red pepper/onion mix)
one tablespoon taco seasoning
one teaspoon cumin
one teaspoon chili powder
You can also add any other taco ingredients you like such as olives, green peppers, etc
Mix all together, put in a baking pan, bake at 400 for 1 hour uncovered then top with salsa and cheddar cheese and bake until cheese is melted.
Hope you enjoy it!!
Hugs.....connie d
This recipe came about when 1/2 doz. eggs broke into the hamburger meat next to it in the cooler when my husband was camping. Necessity and all that........this will make a nice b'fast for lots.
2 lb. ground meat (% of fat up to you)
1/2 doz. eggs
2 white onions peeled and sliced into rounds
salt/pepper to taste
Saute onions in a little olive oil. Add meat, cook till brown. Drain off most of the fat, saving a little in the pan so the eggs don't stick. Add eggs, stir and cook all until eggs are no longer runny.
Sprinkle with shredded cheese if desired.
Sometimes I'll add a cup of chunky salsa for a little pizazz.
Terri
