Pot Roast
Philly Cheesesteak Sandwiches
8-10 slices of provolone cheese
1 small onion
1 green bell pepper
6 hoagie rolls
Crumble beef into a skillet. Add onion and pepper. Simmer on medium till onion is cooked through. Evenly spread mixture in bottom of skillet. Evenly cover mixture with cheese slices. Cover skillet and turn heat off. When cheese is melted spoon mixture into rolls. Serve warm
Marvelous Mini Meatloaves
Prep Time:45 min
6 servings
Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...
| seasoning options | add-in choices | cheese possibilities | |
|---|---|---|---|
| | 1 tsp. Italian seasoning | 3/4 cup spaghetti sauce | 3/4 cup KRAFT Shredded Mozzarella Cheese |
| | 2 tsp. chili powder | 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa | 3/4 cup KRAFT Shredded Mexican Style Cheese |
| | 1 tsp. dried oregano leaves | 3/4 cup chopped roasted red peppers | 3/4 cup ATHENOS Traditional Crumbled Feta Cheese |
| | 1 tsp. garlic powder | 3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce | 3/4 cup KRAFT Shredded Cheddar Cheese |
PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.
SPOON add-ins evenly into indentations in meatloaves.
BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.
Griselda's Tacos de Papa (Potato Tacos)
5 potatoes, boiled and peeled
1 C chorizo (can buy at Fry's)
1/4 onion, chopped
1 C oil (JoAn recommends coconut oil)
1 1/2 tsp salt
Mash potatoes with a fork
Begin cooking the chorizo and onion in a saucepan
add potatoes to the meat and onion
warm up tortillas in a hot pan
add a spoonful (2 Tbsp) of meat and potato mixture in to the tortilla
deep fry in oil
Griselda's Sopa de Albondigas (Meatball Soup)
1 large egg
1 1/2 tsp salt
1 C cooked rice
1/4 C minced onion
4 large fresh cloves garlic
1 tsp cumin
1 can stewed tomatoes
1 can tomato sauce
2 hard boiled eggs
1. add rice to the thawed hamburger meat
2. add raw egg, then cumin, garlic and salt
3. mix with hands
4. chop up boiled eggs and set aside
5. round meat into balls in your hand, punch a hole in them and insert a piece of boiled egg in the middle. Then fold the meat around the boiled egg.
6. Boil large saucepan full of water, add meatballs. Turn water to low and simmer.
7. Slice onions long and thin and simmer in oil in a separate pan.
8. Add 1 can of tomato sauce and 1 can tomatoes in with the oil and onion.
9. When fully cooked, remove meatballs from water and place in tomato and onion mixture. Add 1/2 cup of the meat broth to the tomato mixture.
10. Simmer for 10 minutes and eat!
Lasagna Roll Ups
| 12 | uncooked plain lasagna noodles |
| 1 | pound lean ground beef |
| 1 | large onion, chopped (1 cup) |
| 1 | jar (14 ounces) tomato pasta sauce (any variety) |
| 1 | can (8 ounces) mushroom pieces and stems, undrained |
| 1 | container (15 ounces) ricotta cheese |
| 1 | package (10 ounces) frozen chopped spinach, thawed and squeezed to drain |
| 1 | cup shredded mozzarella cheese (4 ounces) |
| 1/4 | cup grated Parmesan cheese |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | garlic cloves, finely chopped |
| Additional grated Parmesan cheese, if desired |
| 1. | Heat oven to 350ºF. Cook and drain noodles as directed on package. |
| 2. | Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches. |
| 3. | Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. |
| 4. | Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese. |
Seven-Layer Casserole
6 raw potatoes, sliced
1 lb. hamburger, (or less), browned (I’ve used ground turkey)
1 cup sliced carrots
1 can cream of chicken soup
1 T. sugar
¼ cup Uncooked rice
1 onion, diced
2 cups water
1 ½ tsp. salt
Layer in a large casserole in the order given.. Bake at 350 for 1 ½ hrs. or Microwave on high for 35 min.
Rodeo Roast Beef
This is very good, great for big get-togethers, served with salads, chips and baked beans.
3 lbs roast
Sauce: 1 ½ cups ketchup
1 pkg onion soup mix
½ T chili powder
3 T cider vinegar
2 T Worcestershire sauce
2 tsp mustard
¼ tsp garlic powder
Heat oven to 350. Trim fat from meat. Put in dutch oven (or crock pot) Mix sauce together and pour over meat. Cover. Turn meat once or twice. Cook 2-3 hours or until fork tender. Remove meat from sauce and skim off fat layer. Shread meat with fork. Return to sauce. Serve on hamburger buns. Can put cheese slice on bun.
Muriel’s Pepper Steak
1 ½ lb round steak
1 T. oil
1 small can tomatoes (or 2 fresh ones) drain- reserving liquid
½ onion sliced
2 tsp. beef flavored gravy base
1 tsp. Worcestershire sauce
¼ tsp salt
2 med green peppers
1 clove garlic
(We grew up with this one, what I have I think she gave me over the phone so it is not very detailed)
By: Jan
Layered Enchilada Bake
1 lb. lean ground beef PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
8 Servings
* for a smaller bake use only 4- 8in tortillas in a smaller pan and use only 1/2 lb. ground beef. I do this all the time. So good.
Asian Beef and Broccoli
salt to taste
dash white pepper
1 big bunch of broccoli cut
1 1/2 tsp cornstarch
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1/4 c chicken broth or vegetable broth
1 1/2 tsp vegetable oil
6 cloves garlic pressed
1 1/2 tsp grated gingerroot (I use fresh, I buy a bunch and then keep it in my freezer and use a cheese grater to grate it. You don't even have to thaw it)
3 cups brown rice, cooked (I use white but whatever you like)
Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 min. Immediately rinse with cold water; drain.
Mix cornstarch and soy sauce; stir in sesame oil and broth.
Spray nonstick wok or skillet with cooking spray and heat over med-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 min. or until brown. Remove beef from wok. Cook wok slightly.
Add a little oil and rotate wok to coat sides. Heave over med-high heat. Add garlic and gingerroot; stir-fry 30 sec.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened.
Serve over rice.
In case anyone wants it, here is the nutritional information. Per serving: 263 Calories; 5g Total fat; 18g protein; 36g carbohydrate; 33mg cholesterol; 314mg sodium exchanges: 2 Grain (starch); 1 1/2 Lean Meat; 1 vegetable; 0 fruit; 1/2 fat; 0 other carbohydrates.
I know it sounds really complicated but Blake and I make this all the time and it is really not too hard when you get used to it. It is the one dish that we both absolutely love. I can't go back to eating beef and broccoli at any restaurants now because mine tastes so much better.
By: Kori
Pepper Steak with Rice
1lb. beef cut into thin strips
1T. paprika
2 cloves garlic, minced
1 ½ cups beef broth
1or 2 onions sliced in quarters
2 green peppers
½ c. water
¼ c. soy sauce
1 or 2 cans of diced tomatoes
Brown rice
This is from the Set for Life book
It’s easy, healthy and you can use the canned beef from the cannery