Lasagna Soup

• 1 pound ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tbsp firmly packed brown sugar
• 1 (32 oz) box chicken broth
• 2 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 2 cups broken lasagna noodles
• 1 (5 oz) package grated Parmesan cheese
• 2 cups shredded mozzarella cheese

1. In a large pot, combine ground beef, onion, bell pepper and garlic. 
2. Cook until beef is browned.
3. Drain well.
4. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt.
5. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
6. Add noodles, and simmer until noodles are tender.  (If you want, you can boil these separately and then just add in at this point).
7. Stir in Parmesan cheese.
8. Serve in bowls, covered in mozzerella cheese.

My review:  This was delicious!  Tasted just like lasagna, with a little less work!  Serve with crispy baguette slices and a yummy green salad.

Philly Cream Cheese and Tomato Pasta

 

Ingredients

• 1 pound fusilli or rotini pasta, cooked according to package directions
• 1 pound ground beef
• 1 tbsp minced garlic
• Salt and pepper to taste
• 1/2 onion, diced
• 1 jar of your favorite red pasta sauce (I used Prego Mushroom)
• 3/4 block of cream cheese, cubed
• 1/4 cup Parmesan cheese

Directions

1. Cook the pasta according to the package directions.
2. In a large skillet, cook the ground beef and onion on medium high heat.
3. Drain the grease off of the beef, and return to the stove.
4. Add in the garlic and salt and pepper to taste.
5. Add the sauce and bring the whole mixture to a simmer.
6. Once it is simmering, add in the cream cheese and parmesan and stir well.  It will take about 5 minutes for the cream cheese to melt and incorporate into the red sauce.  Keep stirring.
7. At this point, you can either mix together with the pasta in a large dish, or you can just serve on top of the pasta, whatever floats your pasta-loving boat!
8. Serve with a green salad, as the sauce is very creamy and rich.

My review:  This was amazing, and something I just threw together on a weeknight for dinner.  I planned on making spaghetti, but opened the fridge and saw cream cheese, and it was all over after that.  It was such a good hot meal after a crappy cold rainy day.  We both loved it, and it was another one where we were fighting over who got to eat the leftovers.  Yum!

Stuffed Pepper Mini Meatloaves

I love the filling in stuffed peppers, but I never eat the actual pepper.  This was my way of still having the stuffed pepper flavor, but not wasting the pepper.

Makes about 16 mini meatloaves.

Ingredients

• 2 green bell peppers, diced
• 1 sweet onion, diced
• 2 plum tomatoes, diced
• 1 pound ground beef
• 1 package Zatarain's Dirty Rice (cooked acoording to package directions, without the ground beef)
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Cook your rice the night before if possible -- it takes about 30 minutes, so it's nice to not have to do that the night that you plan to bake your mini meatloaves.
2. Preheat your oven to 350 degrees F.
3. Throw the peppers, onion, tomatoes, ground beef, and rice in a large bowl and mix until well combined.
4. Spray a regular size muffin pan with cooking spray.
5. Fill each muffin hole with the beef mixture.  Pack it in - they will shrink as they cook.
6. Bake for 30 minutes.
7. Top each with some cheese.
8. Bake for 10 more minutes.
9. Serve with a big green salad  -- I even broke up the loaves and mixed them into my salad.

My review:  This was an idea I had when my peppers didn't look very pretty, and when I remembered that I don't even like the pepper part of stuffed peppers.  I loved this.  It was pretty spicy, and if your family doesn't like much spice, then you may want to just use 2 cups of regular white or brown rice.

Tortellini Spinach Salad

 

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss.  Serve with a delicious vinaigrette.

My review:  This was yummy!  I loved the combination of salad and pasta.  Very good made as a meal with the addition of the meat, but also great as a side without it!

Saucy Burgers!

10 cooked burgers (grilled or pan cooked, either way)
1 cup ketchup
2 cups water
1 tsp mustard
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
2 tbsp sugar
1 tsp onion powder
1/4 tsp garlic powder
4 tbsp Worcestershire sauce

Mix all ingredients together and stir them, until boiling.
Simmer for 10 minutes.
Add burgers.  (At this point, you can put them in the crock pot with the sauce, if you like, and leave on low for up to 6 hours).

My review:  These are delicious.  I seriously love them.  Yum!  This recipe is easily halved or doubled, or even more!  Delicious. 

BBQ Round Steak

This makes about six servings.  Believe me, you're going to want leftovers.

3 pounds Round Steak, cut into portions

Flour, for dredging

2 tbsp vegetable oil

1 small onion, diced

3 tbsp sugar

2 tsp salt

2 tbsp Worcestershire sauce

3 tbsp Yellow Mustard

1 (29oz) can tomato sauce

1 cup water

Heat the vegetable oil in a large pan.  (make sure that pan has a lid!)

Dredge the steaks in flour and cook until brown on both sides.

Mix the remaining ingredients in a bowl, and then add to the steaks.

Cover and simmer for 1.5 to 2 hours. The steaks should be fork tender.

My review:  This is the most amazing, fork tender, melt-in-your-mouth, delicious meat that I have ever tasted in my life.  It's amazing because round steak is a cheaper cut of meat, too.  Served with mashed potatoes, the sauce is great used as a gravy.  I can't tell you enough times how delicious this was.

Sirloin Steaks with Dijon Mushroom Sauce

Recipe adapted from Simple & Delicious

3-4 Sirloin Steaks (about 1.5 lbs)
Lawry's Season Salt
1 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup beef broth
2 tbsp Dijon mustard
1/2 tsp crushed dried rosemary
1/2 tsp dried thyme

Sprinkle steaks lightly with season salt on each side.  Broil 4 inches from the heat for 6 minutes on each side, or until your desired doneness.
While your steaks are cooking, melt the butter in a large skillet on medium heat.  Saute the mushrooms until tender.  Once tender, stir in the remaining ingredients.  Bring the liquid to a boil, then cook until the liquid is reduced by half.
Serve the sauce over top of the steaks.

This sauce can also be served over pork chops, if you prefer that over steak.

My review:  This tasted like something from a restaurant.  It was amazingly delicious.  The sauce had the right tinge of dijon to make it spicy and the depth of the sauce because of the herbs made it really pop.  Make this!!  I want to try it on top of pork chops next!

Hamburger Stir-Fry

 

2 cups rice, cooked
1 pound ground beef
2 tbsp canola oil
4 oz. snap peas (about 30)
1/4 red onion, diced
10 oz. mushrooms, sliced
20 baby carrots, diced
1/2 large zucchini, sliced into half moons
2 cloves garlic, minced
1/2 cup stir fry sauce

In a large skillet, brown the ground beef on medium high heat.  Set aside in a bowl.
Return the skillet to the heat, and add the canola oil.  Heat until hot.
Add the peas, onion, mushrooms, carrots, zucchini, and garlic.
Stir frequently, until all the veggies are cooked, but still crisp, which will take about 5-7 minutes on medium high heat.
Add the ground beef back to the pan, and pour the stir fry sauce over top.
Stir to combine and heat for another minute.
Serve over top of brown or white rice.

My review:  I knew I had all these fresh vegetables and I wanted something good to do with all of them.  I also didn't have any steak or chicken, which are my first choices when making stir fry, so I used some hamburger.  This was great, I will definitely be making this again!  It would be great with broccoli, peppers, and mini corn cobs, too!  Also, it was on the table within about 20 minutes, which made it a great weeknight dinner.

Pioneer Woman's Chicken Fried Steak and Gravy

This is another recipe from PW's recently released cookbook.  BUY IT NOW!  Again, I have halved the recipe, because I am not cooking for dozens of hungry cowboys and cowgirls, and I'm going to give those measurements here.  If you've got a big crowd, double it.  If you suck at math and can't double it, buy her cookbook and she'll do the work for you!  :-)

1.5 pounds cube steak
1 egg
3/4 cup milk
1 cup milk for the gravy
1 1/2 cups flour
1/6 cup flour for the gravy
1 tsp Lawry's season salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp black pepper
1 1/2 tsp season salt
1/2 cup vegetable oil for frying

Beat the egg and 3/4 cup milk together in a small bowl.
Mix the flour, season salt, paprika, cayenne, and black pepper together, in a large bowl or a pie plate works really well too!
Season each piece of meat with salt and pepper, then dip into the egg milk mixture on both sides, flipping to coat.  Then place the meat on the plate of seasoned flour and turn to coat.  Place the meat back into the milk mixture, then back into the flour.  (This creates the deliciously thick amazing crust!)  (and yes, it's messy!)
Repeat with each piece of meat, laying the finished ones on a plate until you're finished.
Heat the oil in a large skillet over medium high heat.  Fry 3 pieces of meat at a time, cooking each side until golden brown, about 2 1/2 minutes on each side, maybe longer.
Remove to a paper towel lined dish and repeat until all meat is cooked.  (at this point, I put the meat on an oven safe dish, and had my oven on the "keep warm" setting, and let the meat in there to stay warm)
After the meat is fried, pour off the grease into a heatproof bowl.  Without cleaning the pan, return it to medium low heat on the stove, and add 1/8 cup grease back to the pan.  Allow the grease to heat up.
Sprinkle the 1/6 cup flour evenly over the grease.  Using a whisk, mix them together, creating a golden brown paste.  If it seems too oily, add a bit more flour.  After a couple minutes, the paste will be golden brown.  At this point, you will pour in 1 cup cold milk, whisking constantly.  Whisk to combine, then let the gravy come to a slow boil.  It will thicken gradually, but if it seems too thick at first, add some more milk. Season generously with season salt and pepper.
Place your meat on the plate, and smother with some delicious gravy!  Great with a side of mashed potatoes!


My review:  OMG.  I hadn't had this in years, not since one day at Denny's.  The crispy breading on the steak, and the gravy are amazing.  The flavor was just awesome, and it was a really good "comfort food' dish.  This was the first recipe in the PW cookbook that I just KNEW I had to try, partially because I had some cube steak in my freezer that needed to be used.

Pioneer Woman's Meatloaf

Did I mention how much I love The Pioneer Woman's new cookbook??  I want to buy it for everyone on my Christmas list, except that most of those people don't like to cook, and it would be wasted, and that would make me sad.  So, tonight I ventured into making her meatloaf, adjusting it to serve four, which I will share those measurements here...

1/2 cup milk
3 bread slices
1 pound ground beef
1/2 cup grated Parmesan
1/2 tsp salt
1/8 tsp Lawry's season salt
Fresh ground black pepper
1/4 cup parsley
2 eggs, beaten
6 thin bacon slices

Tomato Gravy:
3/4 cups ketchup
3 tbsp brown sugar
1/2 tsp dry mustard
Hot Sauce, to taste

Preheat oven to 350 degrees F.
Pour the milk over the bread and let it soak in for several minutes.
Then, combine the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl.  Pour in the beaten eggs.
With clean hands, mix the ingredients until combined.
Form into a loaf on a broiler pan.
Lay bacon slices over the top, tucking underneath.
To make the tomato gravy, pour the ketchup in a small mixing bowl, and add the brown sugar, dry mustard, and Tabasco.  Stir until combined.
Pour one third of the tomato gravy over the meatloaf.  Bake for 45 minutes, then pour another third of the gravy over top.  Bake another 15 minutes.
Serve the remaining tomato gravy as a dipping sauce.

My review:  This had such a delicious, savory flavor.  John's first reaction was "it's wrapped in bacon, awesome!".  We both loved it.  Very, very good.

Mexican Stuffed Shells

24 jumbo pasta shells
1 pound ground beef
2 cups salsa
1 (8oz) can tomato sauce
1/2 yellow onion, diced
1 cup frozen corn
1/2 cup black beans (drained and rinsed)
1 cup mexican cheese blend
Optional Toppings:  black olives, salsa, green onions, sour cream, fresh tomatoes

Cook the pasta shells as directed on package. Drain in a colander and run cool water on them to cool, making them easier for handling, when it's time to fill them.
While your pasta is cooking, brown your ground beef and drain.  Add the 2 cups of salsa, tomato sauce, frozen corn, and black beans, and mix well.
Fill the shells with the beef mixture, and arrange in a baking dish.
Sprinkle cheese over the top of the shells.
Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Serve with any desired toppings:  my favorites are salsa, sour cream, and fresh tomatoes.

My review:  My mom made these once a couple years ago, and I was hooked on them.  They are delicious! I think they also make a fun appetizer for parties.

Steak Sauce Pot Roast and Noodles

1 (2-3 pound) beef roast
1 (8 oz container) fresh mushrooms, sliced  (or 1 can of mushrooms, drained)
1 medium onion, sliced thinly
1-2 cups water
3/4 cup A-1 Steak Sauce
Garlic Powder
Pepper (Fresh Ground or the powdery stuff)
3/4 cup milk
1/4 cup flour
1/2 pound egg noodles, cooked as directed on package OR hot cooked rice

In a large crockpot, create a bed of mushrooms and onions, with the middle "hollowed out".  (leave space in the middle for your roast)
Place the roast in the middle of the crockpot.  Pour the water over top of the roast, using your judgement on how much to add.  I used about 1 1/2 cups.  Season the roast with garlic powder and pepper.  Pour the A-1 over the roast.
Turn your crock pot on low for 7-10 hours.  You can do it on high for 4-5 hours, but it will be more moist and tender if you do 7-10 hours on LOW.
Once your roast is finished, (when you get home from work or a long day of shopping!), use a soup ladle or large spoon, and spoon off some or all of the juicy stuff, and all the mushrooms and onions you can grab and put in a small saucepan.  Place on the stove on medium high heat.  Mix the milk and flour together with a fork, trying to get rid of any lumps.  Once your "broth" comes to a boil, add in the milk mixture slowly, stirring as you go.
Keep stirring, on medium high heat, until the gravy thickens and comes to a boil.
Now you're ready to assemble the deliciousness!  Start with a bed of egg noodles (or rice), top with some gravy, then top with your meat (or put it on our side, if you like, because that's what I did) and top again with a little more gravy.

My review:  This is the best pot roast ever.  Carrots can be added to it too.  But, back to the roast:  it is the most moist pot roast ever, with insanely good flavor.  It reminded me of steak, but the meat melts in your mouth.  Absolute deliciousness.  Try it sometime!!  It can also be done in the oven, baked for 2 hours on 350 degrees F, but if you have a crockpot, USE IT!

Alisa's Veggie Puh-Sgetti! (Spaghetti, for Normal People)

1 lb ground beef (or turkey or sausage)

1/2 green pepper, diced

1/2 red pepper, diced

1/2 onion, diced

20 baby carrots, diced

1 (8oz) package mushrooms, sliced thinly

3 cloves garlic, minced

1 jar of your favorite spaghetti sauce

1/2 tsp pepper

1 lb spaghetti, cooked as directed (make sure to add kosher salt to the water!)

Shredded Parmesan Cheese

Cook ground beef and veggies in a skillet on medium high heat, until ground beef is browned and veggies are cooked.  Drain off any fat or liquid that may have gathered in the pan.  Pour the sauce over the meat and veggies.  Stir in the pepper.  Turn the heat down to low/simmer, and cover for 15 minutes.  Stir, and serve over spaghetti noodles.

My review:  This is my favorite way to make spaghetti, with lots and lots of veggies in it!  Yum!

Easy BBQ Ribs

Pork Boneless "Country Style" Ribs, amount desired (you can also use beef ribs, if you like)
Salt
Pepper
3 tbsp vinegar
1/4 cup water
Your favorite BBQ Sauce

CROCK POT
Arrange ribs in your crock pot.  It's okay to overlap.  Pour in the vinegar and water.  Salt and pepper the ribs, as desired.  Cook on low for 8-9 hours, or high for 4-5 hours.  15 minutes before serving, pour the BBQ sauce over top of them.

OVEN
Arrange ribs in an oven safe dish.  Pour the water and vinegar in, then salt and pepper.  Cover with aluminum foil, and cook for 1 hour on 350 degrees F.  Pour the BBQ Sauce over top, and put back in the oven for 5 minutes.


My review:  This is one of my favorite cold weather go to recipes.  These are delicious, and make great leftover pulled pork sandwiches.  Best served with a big baked potato and green salad!

Ramen Stir Fry

This recipe is very simple and delicious!

1 pound beef boneless sirloin, cut into strips  (you can also use boneless, skinless chicken breasts)
1 tablespoon olive oil
3 cups water
2 packages Oriental flavor Ramen noodle soup mix
1 package (16 oz) frozen stir fry vegetables (also called Oriental blend) (you can also make your own with fresh vegetables, if you like)
1/3 cup stir fry sauce

In a large skillet, heat oil over medium high heat.  Cook beef in the oil for about 5 minutes, stirring until brown.  Remove beef from skillet and keep warm.
In the skillet, heat the water until boiling.  Break up noodles into the water (I like to leave mine still pretty big).  Stir until slightly softened (about 1-2 minutes).  Stir in the vegetables.
Heat to boiling again.  Boil for 5-7 minutes, until vegetables are cooked.  Stir in the contents of seasoning packets from ramen noodles, stir fry sauce, and beef.  Cook for 3-5 minutes, stirring frequently, until hot.


My review:  I'm not a huge fan of stir fry, but I loved this.  I'm a sucker for Ramen noodles.  This was such a quick yummy dinner that was easy to prepare. 

Meatballs, the quick & easy way

1 lb. ground beef
1 cup Stove Top Chicken stuffing (1/2 package)
3/4 cup water
1 egg
1 jar of your favorite spaghetti sauce

(this is easily doubled, and you can always freeze half the batch once baked, for dinner another day)

Heat oven to 400 degrees F.
Mix all ingredients in a bowl.
Line a cookie sheet with foil, and spray with cooking spray.
Shape the meatballs into balls, using about 1/4 cup of the mixture per meatball. This will make about 12-15 meatballs.
Bake for 20 minutes.
Combine with your favorite sauce, and serve in steak rolls with some mozzerella for meatball subs, or over spaghetti for spaghetti and meatballs.

My review: This was so quick and easy. Something I will definitely make often, since my boyfriend loves meatball subs, and I don't like the work involved in the "real" way of making meatballs...

Crock Pot Chili

1 1/2 pounds ground beef, browned
1 large onion, chopped
2 cloves garlic, minced
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans, drained and rinsed
1/4 cup chili powder
2 tsp ground cumin

Mix all ingredients in slow cooker and stir. Cover and cook on low for 8-9 hours (high for 4-5 hours).

Serve with some cornbread, and top with a bit of cheddar cheese.


My review: This is the recipe I use every time I make chili, and it turns out wonderfully every single time. I love finding crock pot recipes that take 8-9 hours, not 4 hours, because I like to throw it in before work and leave it in there for the whole time I'm at work. I can't come home at lunch. The crock pot is supposed to make my life easier. DUH. sorry for the small rant. Make the chili. You'll love it.

Easy Cheesy Lasagne

3/4 lb. extra-lean ground beef (you can also use ground turkey)
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 16 oz. container Low Fat Cottage Cheese
1/4 cup Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
1 pkg. Shredded Mozzarella Cheese, divided



Heat oven to 375 degrees F.
Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce and simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
Mix egg, cottage cheese and Parmesan cheese together in a bowl. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9 baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce. Repeat layers. Top with remaining noodles and sauce. Cover with foil.
Bake for 30 min. or until heated through.
Uncover and top with remaining mozzarella.
Bake, uncovered, for another 5 min. or until mozzarella is melted. Let stand 5 min. before serving.


My review: This is the recipe I always use to make lasagne. If I have any veggies sitting around, like zucchini, onions, peppers, or mushrooms, I throw them in with the sauce, too. If I'm feeling naughty, this gets paired with Texas Toast. But, if I'm trying to stay away from extra carbs, I'll have it with a big greeny salad. Either way, it's delicious, and fool-proof!

Lazy Barbecue Beef Sandwiches

These are quick yummy sandwiches to make. If you want, you can double or triple the recipe and once it's cooked, throw it into a crock pot and take to a pot luck.

1 tbsp. vegetable oil
1 medium onion, chopped
1 can (26 oz.)Condensed Tomato Soup
1/4 cup water
2 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 1/2 lb. thinly sliced deli roast beef
12 of your favoritest rolls, i prefer Martin's Potato Rolls




Heat oil in saucepot. Add onion and cook until tender.

Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat for 5 min. Add beef and heat through. Serve on rolls.


My review: This is so easy. and Delicious. Good for cookouts and pot lucks or just for those nights when you need something easy.

Philly Cheese Steak Wraps

This recipe makes two wraps. Adjust to feed your crowd.

4 Sandwich Steaks (SteakUmms)
1/2 green pepper, chopped
1 medium onion, sliced
8 Mushrooms, sliced (or use a can)
1 slice mozzerella cheese
1 slice swiss cheese
Tabasco Sauce
Lawry's Season Salt
2 tbsp butter or olive oil
2 burrito size tortillas
Tomatoes, diced
Shredded Lettuce
Mayo or Pizza Sauce


Melt the butter (or heat the olive oil) in a small sauté pan on medium heat. Throw in your pepper, onion, and mushrooms. (or whatever combination you decided on...) Shake in some Lawry Season Salt. Not too much, this recipe can tend to be salty on its own. Also throw in a few shakes of Tabasco. (also optional)
In a separate, lightly greased pan on medium heat, break up your sandwich steaks, which ideally are still frozen, making them easier to just tear up.
Once your steaks are cooked and your veggies are sautéed, combine the two into one of the pans. I recommend that veggies' pan, if your steak will fit, because the steak can be greasy, and this is a good way to get rid of some of that. Mix it all together. Then split into two piles, one for each wrap. Top each pile with half a slice of each cheese. Throw on a lid to melt the cheese.
While your cheese is melting, heat an ungreased skillet on medium heat and throw in your tortillas. Heat for 15 seconds on each side.
Fill each wrap with its guts, adding the mayo or pizza sauce if you like.
Then, top with some lettuce and tomato, wrap that sucker up, and enjoy!


My review: This was a creation I made yesterday for dinner, because I was hungry for cheesesteaks and had everything but rolls. Which is convenient, cuz I don't like the roll part of cheesesteaks. This was yummy and definitely something I will be cooking up again!