Balsamic Beef

I found this recipe on another blog, and it's a regular go-to now! SO delicious!!




http://www.shugarysweets.com/2013/05/slow-cooker-balsamic-shredded-beef

Really Easy, Really GOOD Chili!

I had this chili at my friend, Robyn's, and it was SO good, I had to get the recipe. She had gotten it from a friend who has even entered it into contests and won! Robyn and I were both so surprised that it was so easy, but grateful! Yum!

INGREDIENTS:

2lbs ground beef 

1/2 onion, chopped 

1tsp ground pepper 

1/2 tsp garlic salt 

2 1/2 c. tomato sauce 

8oz salsa 

4 TBS chili seasoning mix 

15 oz light red kidney beans 

15 oz dark red kidney beans

DIRECTIONS:

Cook beef and onion together until onion is tender and beef is done. Add rest of ingredients and simmer on low for at least an hour.

Oven Baked Tacos

I found this recipe on pinterest, and I ended up taking it for a 'tailgating' dinner- it was super easy to make and take along, and very yummy!

 

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce 
1 (16 ounce) can fat free refried beans 
2 cups shredded reduced fat Colby-jack cheese 
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments- 
Lettuce (shredded) 
Tomato (diced) 
Salsa 
Guacamole 
Sour Cream
Olives, sliced  

Preheat the oven to 400 degrees.  

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in. 

Beef Stroganoff

While my step-dad was visiting, I asked what he'd like for dinner, and his reply was "Beef Stroganoff"... I haven't ever made this before so I had to do some research, and this is what I came up with!

Ingredients:
1-1/2 lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4" x 2" strips
olive oil cooking spray
1 tbsp butter
1 small onion, chopped
2 cloves garlic, chopped
1 can of cream of mushroom soup
10 oz of sliced mushrooms
1 can of tomato soup
1 cup of water
1 small fresh bay leaf
2 tsp worcestershire sauce
2/3 cup of light sour cream
Frozen Peas

Directions: In a heavy saucepan, heat pan over high heat. When pan is hot, spray with oil and add steak. Brown meat until cooked. Remove meat from pan. Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked. Add a can of tomato soup, mushroom soup, steak, water, bay leaf, and worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream and frozen peas. Serve over noodles or rice.

Shepherd's Pie

I was looking for a recipe to use up my left-over Thanksgiving mashed potatoes, and this was the perfect fit!

INGREDIENTS:
Mashed Potatoes (or make some!)

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground beef or turkey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

DIRECTIONS:

Preheat the oven to 400 degrees F.

Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the meat mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Enchilada Pasta Casserole

I found this on Pinterest- it looked like a great, easy casserole... and it was! Click HERE for the link.

Cheesy Enchilada Casserole

This was vote #1 on Taste of Home's Casseroles, so I had to try it! It's definietly good- I don't know if it's my favorite casserole of all time, but might be something nice change from the traditional meals you bring to people.

INGREDIENTS:
1 lb. lean ground beef
1 onion, chopped
2 cups of salsa
1 can of black beans, rinsed and drained
2 TBL taco seasoning
1/4 cup reduced fat Italian dressing
1/4 tsp ground cumin
1/2 cup reduced fat sour cream
1 small can of corn, drained
6-8 corn or flour tortillas
2 cups shredded cheese
Lettuce, Tomato, Cilantro for Toppings

DIRECTIONS:
Preheat oven to 400. Cook beef and onion in a large skillet. Add in salsa, beans, taco seasoning, dressing, cumin, sour cream and corn. Spoon a generous serving of the meat mixture into a casserole dish, top with cheese and a tortilla. Repeat as many layers as you can. Finish with a generous serving of cheese. Bake for 25 minutes (you may want to cover with foil) or until bubbly. Let stand for 5 minutes before serving- dish servings and add toppings. Enjoy!

Portobello Mushroom Burgers

Another idea I have seen online and wanted to try. Here is my version (but please note, I had to have buns for my husband and kids- who don't like mushrooms!)

INGREDIENTS:
1 lb ground sirloin
Salt/Pepper
1 egg
3-5 dashes of Tabasco Sauce
Portobello Mushroom Caps
Olive Oil
Mayo/Basil/Lemon (mix all together for the topping)
Tomato/Avocado/Lettuce (whatever toppings you want)

DIRECTIONS:
Mix the ground meat with salt and pepper, egg and tabasco. Form into patties. You can either grill them or cook in a skillet. Then coat the mushroom caps (after cleaning them!) in olive oil and sprinkle with salt and pepper. Cook about 5-7 minutes on each side. To serve, start with the mushroom, then the burger and last the toppings.

Skinnytaste Salisbury Steak

I saw this online at Skinnytaste and it looked and sounded so good! I made it with mashed cauliflower instead of potatoes and we all really enjoyed it! You can find the recipe HERE.

Crunchwraps

I saw this recipe on my friend Elizabeth's blog and had to try it- let's all take a moment to admit we love Taco Bell, and to make it at home and healthier...YES, please! I also loved that my kids ate this really well (they have trouble with tacos/burritos and everything falling out). It's super yummy with some salsa and guacamole. I just used ground chicken breast for my meat and regular taco seasoning (I couldn't find the chicken taco seasoning packet) but it was definietly really good!

Flank Steak with AWESOME sauce!

INGREDIENTS:
1 lb flank steak, trimmed
3/8 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking Spray
1 tsp canola oil
1 1/2 tsp minced fresh garlic
2 TBL soy sauce
1 tsp Dijon mustard
3/4 tsp sugar
1 1/2 TBL heavy whipping cream
2 tsp chopped fresh cilantro

DIRECTIONS:
Heat a grill pan over high heat. Sprinkle steak evenly with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand for 3 minutes.
Remove steak from pan and add oil; swirl to coat. Add garlic and cook until fragrant (about 30 seconds). Add soy sauce, mustard and sugar; cook 1 minute or until bubbly. Remove pan from heat and stir in cream and cilantro.
Cut steak diagonally across grain into thin slices. Serve with sauce.

Meatball Pasta

I really have found a ton of recipes out of the April 2012 Cooking Light magazine (it seems like sometimes I'll find one or two, sometimes none- but this edition TONS!). I've always used frozen meatballs- but this made me realize how easy it is to make your own! Not to mention trying refrigerated pasta for the first time- yum! This was fast, easy, quick clean up and super yummy. Here's my version of their recipe:


INGREDIENTS:
9 oz. refrigerated fettuccine
1 lb ground sirloin
1/2 cup panko
1/3 cup basil pesto
2 garlic cloves, minced
3/8 tsp. kosher salt
1/4 tsp. black pepper
1 large egg, lightly beaten
2 tsp olive oil
1 3/4 cups marinara sauce
1 oz. Parmesan cheese, grated

DIRECTIONS:
Cook the pasta per directions. Drain over a bowl and reserve 1/3 cup of pasta water.
While the pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into about 16 meatballs. Heat olive oil in a large skillet over med-high heat. Add meatballs; cook 5 minutes, browning on all sides (the insides will still be pink). Reduce heat to med-low and add marinara and 1/3 cup of pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta among 4 plates; top evenly with sauce, meatballs and cheese.

489 calories a serving, 16 grams of fat
Takes about 30 minutes to make.

Chef Paul's Cajun Meatloaf

I swear I've posted this before, but I couldn't find it (and had to dig out my written cookbook...gasp!)
It's super yummy and a good meal that I snuck more veggies in with some spinach leaves chopped up (I've been sneaking that in LOTS lately!)

INGREDIENTS:
4 TBL butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
1 TBL plus 2 tsp Chef Paul Prudhomme's Meat Magic
2 tsp minced garlic
1 TBL Chef Paul Prudhomme's Magic Pepper Sauce
1 TBL Worcestershire Sauce
2 whole bay leaves
1/2 cup evaporated milk
1/2 cup ketchup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

DIRECTIONS:
Melt the butter in a 1 quart sauce pan over medium heat. Add the onions, celery, bell pepper, green onion, Meat Magic, garlic, Magic Pepper Sauce, Worcestershire sauce and bay leaves. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow to cool at room temperature.

Preheat the oven to 350.

Place the beef and pork in a large mixing bowl. Add the eggs, cooked vegetable mixture (remove bay leaves and make sure it's cooled!) and bread crumbs. Mix by hand, being careful not to overmix (overmixing releases proteins in the meat and makes it mushy). Blend just long enough to distribute the ingredients. Place mixture in an ungreased 13" by 9" baking pan. Shape into a loaf that is about 12x6x1-1/2 inches (it will not touch the sides of the baking pan). Bake uncovered for 25 minutes. Raise heat to 400 and continue cooking until done, approximately 35 more minutes.

Spicy Beef and Cheesy Grits

This was another of Pioneer Woman's hits! You can find her much more beautiful photos and recipe HERE, and I made it with sauteed brussels sprouts/spinach and bacon. This meal combo was SO good- something really different from our standard meals- full of flavor and lots of good for you ingredients!

Baked Spaghetti

I found this recipe on Pinterest, and it's a HIT at our house. HERE is the original link, and here's my version!


INGREDIENTS:

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped red or green pepper
2 TBL pesto
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions

DIRECTIONS:
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add pesto, cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
Using a 10 x 6 dish, assemble in the following order:
Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes.

Serve with bread and a salad! Yum!

PW's MM Sandwich Updated

We love Pioneer Woman's MM Sandwich- so when I saw this version, I had to try it! SO yummy!
Click HERE for the recipe.

Philly Cheesesteak Sandwich

This is more of a suggestion or easy meal than a recipe- but it is sure GOOD!


INGREDIENTS:
1 box of Steak-Eze Angus Steaks
Hoagie Buns
Provolone Cheese
Red, Green, Yellow Pepper
Onion
Mustard/Mayo
Lettuce, Tomato, Bacon (Optional)

DIRECTIONS:
Slice the pepper and onion and heat a skillet with a little olive oil. Put the peppers and onion in and cook until tender or caramelized. On the other side of the skillet, cook each steak (according to directions on box) 1-2 minutes each side, and then break the meat apart gently with the spatula. Mix all meat and vegetables- top with cheese to melt. Serve on hoagie buns (you can toast these in the oven) and serve with mustard and mayo. Lettuce, Tomato and Bacon are also good toppings!

PW's Steak Bites

I made PW's steak bites- these were super yummy and the kids could easily enjoy them, too!

Beef with Snow Peas

SO yummy! Another great hit of PW's. Beef with Snow Peas- and it's a "16 minute meal"... even better. I made wonton crisps with this (from my Sweet and Sour Shrimp recipe).

Stuffed Green Peppers

INGREDIENTS:
1 lb ground beef or turkey
Salt and Pepper
Garlic and onion powders
Onion
1 cup chunky salsa
Mexican Style Rice (already prepared)
Black Beans
Cheddar Cheese

DIRECTIONS:
Cut tops off of bell peppers and de-seed. Place them in about 1 inch of water in a pot and cover. Bring to a boil and steam for about 5 minutes. Remove to a casserole dish.
Meanwhile, brown meat in a medium saucepan. Season with salt and pepper, garlic and onion powders and add onion. Saute until soft. Add rest of ingredients until well combined. Place filling in prepared peppers (at this point, you can refrigerate them until you're ready to eat 'em).Bake at 350 for about 40 minutes.