Beef Noodle Bowl

 

Another awesome take out imposter!  My kids looooved this!  I used to make this years ago but when I pulled up the old recipe today, I found that there were quite a few changes I would make and so I did and they worked out great!   Very simple ingredients too.    It's a light tasting dish but still packed with enough flavor for the kids.   You can add red pepper flakes at the table for the adults if you like spice.  :)

Ingredients:
1 lb. linguine

3 cups cut up broccoli florets, frozen (more or less to your liking)

3 cups cut up carrots, frozen (more or less to your liking)

1 TBS olive oil

1 lb. beef sirloin steak, cut into thin strips

1/2 cup Thai Peanut Asian Sauce (or something similiar - we found the brand  in the pic at Giant Food Stores)

1/2 cup + 1 TBS Teriyaki sauce
1/2 TBS minced garlic


MARINATE the meat in the fridge for a few hours with the thai peanut aisan dressing, teriyaki sauce and minced garlic in a large resealable freezer bag (at least an hour but can go longer) .

 Let the meat sit out of the fridge on your counter (still inside the bag) for at least 20 minutes before cooking.

Cook your linguine according to directions and let drain well. 

Heat the olive oil in a large skillet.   Once heated, add the frozen broccoli & carrots and let simmer on medium heat until tender-crisp.  

Add the meat & marinade to the pan with the veggies.   Cook on med-high heat until the meat is cooked to your liking.   STIR OFTEN. Once cooked, remove from heat and let sit for several minutes before serving.   The longer it sits, the better.  :)

Pour the drained linguine into a serving bowl and then add the pan of meat, veggies & sauce.  Stir well.   (Add sesame seeds or red hot pepper flakes for an extra kick!)  Enjoy!

Crockpot Beef Burritos

This beef is absolutely delish. It only requires a few ingredients and is full of flavor. We love using it in burritos (they rival Qdoba and Chipotle) but it would also be great in quesadilla's or tacos!

Ingredients:
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – I use 1 or 2 peppers (It’s in a can.)
1 ½ teaspoon chili powder (optional - I omit to keep it kid friendly)

You will also need:
Whole wheat burrito sized tortillas
Anything else you like on burritos –  black beans, sour cream, cheese, lettuce, tomatoes, guacamole etc.

We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.


Directions:
Dump all of the ingredients into the crock pot and cook on high for 4-5 hours or low for 6-7 hours. I usually throw my beef in while it is frozen and it takes about 8 hours on low.

When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes.

recipe courtesy of www.savingyoudenero.com

Beef and Broccoli

Wow! This recipe is SO easy and absolutely delicious! I was skeptical that the steak would end up being tough but it was so tender and full of flavor! The kids devoured it (Olivia had 2nds!) I'm so excited to have another recipe for a take-out type of food that we can make at home!

First, marinate the meat for an hour or more:

• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tbsp cornstarch
• 1 tbsp low-sodium soy sauce
• 1 tbsp water
• 2 tbsp vegetable oil (I used EVOO)
• 1 1/2 lbs flank steak, sliced into thin strips (sirloin works great too)

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

• 1 cup low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
• 4 tbsp brown sugar
• 4 cloves garlic, minced
• 4 tbsp flour
• 2 tbsp sherry
• 3 tbsp vegetable oil (I used EVOO)
• 2 heads broccoli, crowns only (I used 4, we love broccoli!)

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve with red pepper flakes (optional).

recipe courtesy of  http://rainydaygal.com/2011/02/03/beef-with-broccoli/

Crockpot Cheeseburger Soup



Warm, cheesy, chunks of potatoes and full of flavor.  This soup is so easy to make. I threw it together the night before I was going to serve it and transferred it to the crockpot in the morning. I let it simmer all day while we were entertaining guests and by dinnertime the potatoes were nice and tender and I didn't have to spend the day cooking. Everyone loved it!

 





 

 

Ingredients:

2 carrots, shredded
1 onion, diced
2 stalks celery, diced
8 cups potatoes, peeled and diced
8 cups low sodium chicken Broth
1/4 c flour
1/2 c butter
1 lb lean ground beef, 93/7
1/2 c 1% Milk
6 - 8 Cups Cheddar Cheese, shredded (depending on how cheesy you want it)
Pepper to taste

Optional 2 TBSP corn starch

Directions:

Brown the meat, drain and set aside.

Melt 1/4 c of the butter in a large 5 qt pot and saute the onions, carrots and the celery until softened. Add cooked hamburger meat and chicken broth.  In another sauce pot, melt the remaining butter add the flour over low heat. Stir until thick and add to the large pot.

Stir well, then add the cheese along with the milk. Stir occasionally until the cheese is melted. Add the potatoes (uncooked).

Transfer the soup to a large crockpot and let it simmer all day on low. About 6 to 8 hours to make the potatoes tender. Depending on how thick you like your soup, towards the end remove 1/2 cup of broth and whisk in 2 TBSP of corn starch. Pour back into the crockpot and stir thoroughly. Let the soup cook without the lid for another hour to thicken.

Serve with a hunk of crunchy bread and season with pepper.

Crunchy Taco Casserole

We inhaled this taco casserole. Topped with tons of shredded lettuce, fresh salsa and a dollop of sour cream, with the crunchy crust on the bottom, it was like eating a super fresh taco salad. It is by far the best taco casserole I have made. From start to finish it took about 45 minutes to make - and well worth it!

Ingredients:
1 cup uncooked brown rice
2 cups plus 4 to 5 tablespoons water, divided
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter
1/2 pound lean ground beef (90% lean)  You can also use turkey or chicken
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can of black beans, drained and rinsed (optional)
1/4 cup water
1 envelope low sodium taco seasoning
2 eggs, lightly beaten  (I use egg beaters)
1/4 cup minced fresh cilantro (optional)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup salsa
1/2 cup fat-free sour cream

Directions:
In a small saucepan, cook rice according to package.

Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. (Don't worry if there are holes) Bake at 400° for 13-15 minutes or until very lightly browned.

For filling, in a large nonstick skillet, cook the beef, onion, green pepper, black beans and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs. Spread over crust and top with cheese.

Bake uncovered for 15-17 minutes or until filling is set and cheese is bubbly. Cut into squares. Top with lettuce and tomatoes. Serve with salsa and sour cream.

recipe adapted from http://shrinkingkitchen.com/hearty-taco-casserole/

Crockpot Pomegranate Pot Roast

I have to admit that until recently, thanks to Carmen's Pork & Peaches, I have not been a big fan of meat and fruit together. This recipe was really good. It didn't knock my socks off, but it had great flavor and made me drool all day long while it was cooking. Rich absolutely LOVED it and it did pair well with my mashed potatoes. Overall, I would make it again, if for nothing else than to make the house smell delicious!

Pot Roast doesn't photograph well

Ingredients:
1 tablespoon olive oil
1 yellow onion, sliced
dash of ground cinnamon (optional)
1/4 tsp rosemary
1/8 tsp fennel seeds
1/2 teaspoon kosher salt
3 pounds beef roast (I used a lean chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins (you could also use cranberries)


The Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

Tip: Freeze any remaining sauce in a freezer bag to dump over another hunk of meat at a later date.

recipe adapted from crockpot365

Skinny Italian Spinach Meatballs

We absolutely love these meatballs. They are delicious, packed with flavor, healthy, super easy to make and they sneak in veggies, too! We like to place ours on top of a bed of whole grain ziti, sprinkled with a little shredded italian cheese. Yum!

With 1 pound of ground turkey you can get anywhere from 24 to 30 meatballs.

Ingredients:
1 lb turkey ground
1 tbsp olive oil
10 oz frozen chopped spinach, thawed and drained of all liquid
2 slices whole wheat bread
1 large egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Reduced Fat Parmesan Cheese
salt and pepper

Directions:
Wet bread with water then mash up with your hands. Add to large bowl and combine with ground turkey, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

Heat oven to 400. Cover a baking sheet with aluminum foil and drizzle with EVOO. Place each meatball on the baking sheet. Bake until meatballs are golden brown and reach 170 degrees internal temperature, about 30 minutes.

recipe adapted from Skinny Taste 

Beef Broccoli Stir Fry

This recipe is from the Cooking Light magazine. We've been trying different stir fry recipes lately and I think this one is our favorite (even my 6 year old liked it, which is unusual for a stir fry). Extremely flavorful and very satisfying. 476 calories & 12.9 grams of fat per serving. Makes 4 servings.

• 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice or brown rice
  
• 2 tablespoons dry sherry, divided
• 2 tablespoons lower-sodium soy sauce, divided
• 1 teaspoon sugar
• 1 pound boneless sirloin steak, cut diagonally across grain into thin slices
• 1/2 cup lower-sodium beef broth
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce (you can buy it premade or you can make it yourself)
  
• 1/2 teaspoon crushed red pepper
• 2 tablespoons canola oil, divided
• 1 tablespoon bottled ground fresh ginger
• 2 teaspoons minced garlic
• 4 cups prechopped broccoli florets
• 1/4 cup water
• 1/3 cup sliced green onions

1. Cook rice according to directions.

2. While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef in a bowl. Stir to combine. Set aside. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, the beef broth, cornstarch, hoisin, and crushed red pepper in a small bowl.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add green onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

*Recipe courtesy of Cooking Light Magazine

Beef Stew

I got this recipe from a friend last winter during one of the Maryland blizzards. I was looking for a simple crockpot food that would warm us all up after all that shoveling. It's easy & a perfect winter dinner. Plus its a crockpot meal, which I am a huge fan of! This makes a huge crockpot full so be prepared to freeze leftovers!

Ingredients:
2 lbs beef cubes
2 TABLESPOON olive oil
1/2 sm yelllow onion chopped
1 can low sodium tomato soup
2 cans diced tomatoes with seasonings added (Don't drain! I usually get the Contadina diced tomatoes with Italian seasoning)
1 1/2 cup beef stock
1 TBS garlic powder
2 teaspoons ground black pepper
2 TBS Italian seasoning
1 1/2 teaspoon Low Sodium Salt
1 teaspoon minced onion
4-5 Yukon Gold Potatoes, peeled & cut into bite size chunks
1/4 cup Red Wine (optional - adds sweetness and helps keep the meat tender but I usually only add it if I already have a bottle on hand open)


How to make:
Sprinkle raw beef cubes with a pinch of s&p on each side. Place the beef cubes in a pan with 2 tbs olive oil over medium heat. Cook for about 2 minutes on each side (just until slightly browned on the outside). Drain.

Put the slightly browned beef in crockpot, add the remaining ingredients. Cook on low for about 8 hours. If you are crunched on time, you can cook it on high for about 5 hours but the slow cooking makes the beef much more tender. I usually do a "taste test" after about 6 hours. You may need a pinch more of something or another and by then you should be able to tell.

Serve with warm french bread or biscuits.

Chinese Hamburger Hot Dish

Ingredients:
1 lb hamburger, browned and drained
1/2 onion chopped
1 C shredded carrot
2 celery stalks chopped
1/4 C soy sauce
2/3 C rice
1 can cream of mushroom soup
1 can chicken and rice soup
1/3 can of water
Chow Mien noodles


Directions:
Mix all ingredients in an 8x8 pan. Bake uncovered at 350 for 1 hour. Sprinkle with Chow Mien noodles and serve.

Taco Bake (Bisquick)

Another delicious and easy mexican dish! 

Ingredients:

1 lb Ground beef or turkey ground 
1/2 c Chopped onion
1 Taco seasoning mix (1 1/4
Oz)
1 cn Tomato sauce (15 oz)
1 cn Whole kernel corn, drained
(15 1/4 oz)
2 c Cheddar cheese (shredded)
2 c "BISQUICK" Baking mix
1 c Milk
2 Eggs

Preparation:

Heat oven to 350 degrees. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 min or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired.

Beef Stroganoff

This is Holly's Dad's recipe. Super yummy and easy :)
Ingredients:
1 lb of beef cubed (use as much of whatever beef you want, it won't really change it much)
1 c. Sour Cream
2 Tbsp Flour
1/2 cup of water (but beef broth is way better)
 2 tsp Beef Bouillon
2 Tbsp Worchestershire
1/4 tsp Pepper
2 Tbsp Butter
1 1/2 cup Sliced Mushrooms (again, use as much as you'd like. Baby Bella's have the best flavor for a small mushroom, and a variety only makes it better!)
1/2 c. Chopped Onion
1 Clove of Garlic
4 c. Egg Noodles

Directions:
Mix sour cream, flour, pepper, and worchestershire. Stir in water (beef broth) and bouillon; set aside.

Melt butter on high heat. Add beef, onion, mushrooms and garlic. Cook and stir until cooked through (or until you consider it done. I like to keep mine on the medium well side).

Add sour cream mixture. Cook until bubbly.

Serve over hot noodles.