Santa Fe Steak

I have another diet recipe for you! If you are looking for a low calorie yet flavorful dinner...look no further. This is one of the recipes I made on the South Beach Phase 1. I will keep making it even when I am not dieting because it is so good.

2 Tablespoons olive oil, divided
1 large poblano pepper, sliced into 1/4 inch slices
1 medium onion, thinly sliced
1 cup water
salt and freshly ground pepper
4 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 pounds flank steak

Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add pepper strips and onion and cook, stirring occasionally, until softened and browned, about 8minutes.

Add water, increase heat to high, and boil until liquid is almost evaporated and vegetables are tender, 4 minutes more. Remove from heat, season with salt and pepper, and cover to keep warm.

Heat grill or grill pan over medium-high heat. Mix garlic, cumin, and remaining oil together to form a thin paste. Spread over steak and rub well into both sides of the meat.

Season steak with salt and pepper and grill 5 minutes per side for medium-rare. Remove from heat, allow steak to rest for 5 minutes, and then thinly slice across the grain. Top steak with peppers and onions.

Makes: 4 servings

This post is linked to:
Tasty Tuesdays at 33 Shades of Green
Tempt My Tummy Tuesday at Blessed With Grace

Meat Loaf Supreme

Have you entered the giveaway to win the cupcake lover necklace? Enter here!

I love good old All-American food. In my opinion, it doesn't get much better than the often overlooked meatloaf served with mashed potatoes. I don't understand. A meatloaf is simply awesome and there are so many variations that can be made. In my recipe collection alone I have about 4-5 recipes for meatloaf and I love them all for different reasons.

I posted my barbecue turkey meatloaf a while back. I am thinking I need to whip up the others and get them on here as well one day. A while back I went a little overboard on stockpiling the dry onion soup mix. I guess you could say I overestimated our need. I looked on the back of the package for some recipe ideas and low and behold there was this gem of a recipe!

Ingredients:
1 envelope dry onion soup mix
2 pounds ground beef
2 eggs
1/4 cup water
2/3 cup ketchup
3/4 cup dry bread crumbs

Pre heat oven to 350 degrees. In a large bowl, combine all ingredients, mix well. In a large shallow baking dish, shape into a loaf. Bake 1 hour.

Serves: 6-8


Do you have a go to meatloaf recipe?

Or are you like me and have several in your collection?

Beef Stroganoff

Did you grow up on beef stroganoff?

I think Daniel and I both had deprived childhoods because neither one of us had ever had beef storganoff before. I had always wanted to try it. It is a classic dish that is often labeled retro. I love retro foods, so I was feeling really left out.

I came across this recipe a few years ago and knew it was time to try it. It is a lovely Paula recipe, so I knew it would have to be pretty good. It was everything I thought it would be and more. I really think the french onion soup is what makes this so wonderful. It is packed full of flavor and really keeps you coming back for more!

If you have never had beef stroganoff I would challenge you to give it a try. You will be surprised at how delicious it is! It is on the list of my favorite comfort foods!

6 Tablespoons all purpose flour
2/3 cup water
4 Tablespoons butter (1/2 stick)
2 pounds round steak
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 can of condensed cream of mushroom soup
1 can of condensed French onion soup
1 cup sour cream

Mix flour and water and set aside. Heat butter in a large, heavy skillet. Season steak with salt, pepper, and garlic powder and cook until brown on both sides. Remove from pan and cut into thin strips. Add to pan drippings cream of mushroom soup, French onion soup, 1 soup can of water, and flour mixture. Simmer and stir constantly until thickened (if too thick, add a small amount of water). Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.

Serves 4-6

Recipe Credit: The Lady and Sons Savannah Country Cookbook

Harvest Pot Roast

(This is a re-post from last December. A friend mentioned that I should post this again since I always refer to it on my menu plan. It is an awesome way to change up the roast for dinner...we LOVE it!)

If you read my GUEST POST you know that I just wrote about several different ways to serve a roast and how it is so versatile. My favorite roast has always been a traditional pot roast with mashed potatoes. Why? Well, mashed potatoes are my favorite food! I was leery to make this recipe because I love sweet potatoes, but I ALWAYS have them covered in brown sugar. So, a savory sweet potato kind of threw me for a loop.

Hesitantly I made it though, because my husband LOVES them and of course I want to make him happy! It was unbelievable! I had company over and we all loved it. Something happened with the dry onion soup mix and soy sauce to give it a great flavor. Now, I am not sure which is my favorite...mashed potatoes, you may have been knocked into second place!

Ingredients:
1 envelope dry onion soup mix
1 1/2 cup plus 3tablespoons water, divided
1/4 cup soy sauce
2 tablespoons firmly packed brown sugar
1 (3-31/2 lb.) boneless chuck roast
4 large sweet potatoes, peeled and cut into large chunks
2 tablespoons all-purpose flour

1.Preheat oven to 325 degrees. In Dutch oven or heavy ovenproof pan saucepan, combine soup mix, 1 1/2 cups water, soy sauce, and brown sugar; add roast.
2.Cover and bake 1 hour and 45 minutes
3.Add potatoes and bake covered, an additional 45 minutes or until beef and potatoes are tender.
4.Remove roast and potatoes to serving platter and keep warm; reserve juices.
5.In a small cup, with wire whisk, blend remaining 3 tablespoons water with flour. In same Dutch oven, add flour to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.

I adapted the recipe from

HERE

*Another idea I had was to use 1/2 sweet and 1/2 regular potatoes next time.

Taco Meat

I have always been a taco seasoning girl. I was sheltered. I had no idea there was another way. I thought everyone used taco mixes. I even liked them...that is, until I found the other way.

When I discovered this unknown world, I began to make strides in a better direction. I began to brown my meat and just add different spices. Voila, taco meat!

I was in search of a way to freeze the taco meat without it being dry when I thawed it out. So, I found this recipe and tried it on one of my freezer cooking days.

It is great! The taco meat isn't runny (you know...when it gets the shell a little soggy?) but it isn't the least bit dry. The tomato sauce helps a lot. It is packed full of flavor and as far as I am concerned, it is a keeper! I cook up a large batch and keep it in the freezer. I just thaw it out and heat it up in the microwave. It really can't get any easier than that!


Taco Meat

3 lbs ground beef
1 onion, finely chopped
6 oz. can tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 teaspoon salt
ground pepper, to taste

Brown the ground beef with the chopped onion. Drain and Rinse. Return to the pan.

Add tomato sauce and spices to the ground beef and let simmer over low heat for ten minutes.

Divide meat into meal sized portions and place in freezer bags. Freeze.

Recipe Credit: $5 Dinners

This post is linked WFMW at www.wearethatfamily.com

Sweet and Sour Meatballs

I know, I know, it sounds kind of weird. At least that's what I first thought when I ran across this recipe several years ago. I have mentioned several times about my obsession with recipes and cookbooks. I guess word travels fast, Daniel's grandma gave me several used cooking magazines. She had clipped out the ones she wanted and thought I may be interested in the rest.

Unbeknownst to her, an awesome recipe was left un-clipped! I looked at this several times before I decided to try it. I mean, sweet and sour belongs with chicken, right? When I tried it, it was absolutely delicious. I love that the meatballs have a slight hint of garlic, it goes really well with the sweetness of the sauce.

It has become one of our favorite meals!

1 can (20oz) unsweetened pineapple chunks

1 egg

1 cup soft bread crumbs

1 garlic clove, minced

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 lbs. ground beef

2 teaspoons canola oil

2 large green peppers

1 cup chicken broth

1/2 cup sugar

3 tablespoons cornstarch

1/2 cup cider vinegar

3 tablespoons soy sauce

Drain pineapple, reserving 1/2 cup juice (discard the remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs.

In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers, and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes.

Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Yield:8 servings

Hint: You could most certainly substitue frozen meatballs or your own favorite recipe!

Recipe Source - Light and Tasty Magazine

Mexican Lasagna

I will start by saying that I just love Mexican food. I mean, I.LOVE.IT!!!! We used to go out for mexican EVERY week! When my mom told me about this recipe...I knew I had to try it. It is a Rachael Ray recipe, so it is another quick one for all you busy cooks. It seemed to be kind of "gourmet" to be made in 30 minutes. It was quite a bit quicker than regular lasagna!

One thing that I really liked about this recipe is that it is extremely versatile. I created my own version of the recipe, and next time will do it differently. It is a basic recipe that can be tweaked just to your family's liking. Next time I am going for spicier! You could use shredded chicken in stead of beef, refried beans instead of black...you get the point!

Here is my version

3 tablespoon extra virgin olive oil

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 yellow onion, chopped

1 (15 oz. can0 black beans, drained

1 cup medium taco sauce or stewed tomatoes

1 small can diced green chilies

1 cup frozen corn

salt

flour tortillas (1 package)

2 1/2 cups shredded taco cheese
sour cream, for topping

Preheat oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 tablespoons of olive oil. Add ground beef and season with chili powder, cumin, and onion. Brown the meat, and drain the grease. Add the green chilies, tomatoes or taco sauce, beans, and corn. Heat the mixture through, about 2-3 minutes.

Coat an 8x8 pan with the remaining olive oil. Cut the tortillas into halves or quarters to make them easy to layer. Build lasagna in layers of meat and bean mixture, then tortillas, then cheese. Repeat meat, tortillas, and cheese again. Bake 12-15 minutes until cheese is brown and bubbly. Serve with sour cream!

Recipe source:

www.foodnetwork.com Rachael Ray

This post is linked to URS at www.lifeasmom.com

My Favorite Roast

I am definitely a beef kinda gal! Especially when it comes to a good roast; I really don’t think there is anything quite as good. I shared my Harvest Pot Roast a while back, so now it is time to share my other favorite roast recipe. I am sure you have seen this on my menu plan a hundred times, it's pretty popular here!

This recipe has several great qualities…

1. I can put it in the crock pot in the morning and when I get home the whole house smells like I have been cooking all day (that makes a workin’ girl feel good).
2. It is versatile…meaning it is great with mashed potatoes or shredded and served over egg noodles. So, make it with mashed potatoes for dinner and serve the leftovers over egg noodles! That is if there is any leftovers.
3. You probably have most of the ingredients on hand. I always have cream of mushroom soup in the pantry and chuck roasts in the freezer. The only thing you probably don’t have is golden mushroom soup.

A friend at work gave me the recipe and assured me that you can’t taste the mushrooms at all! Daniel hates mushrooms and loves this roast. If you have finicky eaters I would just put the soups in the blender so they don’t get the mushroom chunks…they will never know!

Chuck Roast
1 can cream of mushroom soup
1 can golden mushroom soup

Place the roast in a crock pot. Combine soups (puree if desired) and pour over roast. Cook on low 8-10 hours.

*The amount of soup is really based on how big your roast is. Last time I had a huge roast so I just doubled the soups.

This post is liked to www.lifeasmom.com