Steak, Pepper & Onion Grill Packets

One of our favorite new things to do on the grill is make tin foil packets filled with veggies or other things. The most recent one was this steak packet.  The steak was so tender & delicious. We loved it.

Ingredients
1 1/2 lb sirloin steak, cut into strips
1 red bell pepper, cut into slices
1 yellow or orange bell pepper, cut into slices
1 sweet onion, thinly sliced
1 pint cherry tomatoes, optional
2 tbsp butter
1/4 c steak sauce

Directions
Preheat grill. Place veggies & steak into a large bowl. Pour steak sauce over & toss to evenly coat everything. Coat 3-4 large sheets of heavy duty foil with cooking spay. If you don't have the heavy duty foil, just make 2-3 layers of regular foil. Divide the steak & the veggie mixture evenly on the foil sheets. Add some slices of butter to each pack. Now seal the foil packs tightly. Grill on medium heat for 20-25 minutes. Move the packs around the grill several times during cooking to keep them off hot spots. Allow packs to rest for several minutes before opening. Be very careful opening the foil packs as they will be extremely hot. 


Recipe adapted from Monthly Meal Planner via Pinterest 

BBQ Burgers & Veggies

Ingredients
1 1/2 lb ground chuck
1 envelope onion soup mix
1 1/4 c barbecue sauce, divided
1 1/2 c sliced zucchini
1 1/2 c sliced yellow squash
1 1/2 c sliced carrots (or baby carrots)
2 tbsp. minced garlic
1/4 c Italian dressing
3 ears corn, halved

Directions
In bowl, mix beef, soup mix & 3/4 cup barbecue sauce. Shape into 6 patties. In a separate bowl, toss the next 5 ingredients. Coat 6 sheets of heavy duty foil (I use 3 layers of regular foil) with cooking spray. Add patties, top with remaining barbecue sauce. Add corn & veggies. Fold foil to enclose, double sealing seams. Grill 15-20 minutes, or until patties are done. Let sit 2-3 minutes. Carefully open & serve. I served ours right out of the tin foil pack. Easy clean-up!

 

 

 

Recipe courtesy First For Women 

French Dip Sandwiches

These sandwiches were absolutely delicious. The entire family loved them. I was hoping for enough leftovers to serve the next day, but there was very little. Next time, I will make them with a bigger roast.

Ingredients
2-3 lb beef roast
4 c beef broth
1 package dry onion soup mix
Provolone cheese slices
Sub or hoagie rolls

Directions
Place beef roast in crockpot. I buy whatever roast is on sale. Mix beef broth and dry onion soup mix. Pour over roast. Cook on low 7-8 hours. Shred roast with fork and return beef to crockpot for a few minutes. Slice hoagie/sub rolls. Add shredded beef. Top with provolone cheese slice(s). Broil open sandwiches in oven for a few minutes until the cheese melts. Serve with a side of au-jus, if desired.


Recipe adapted from Pinterest

Cube Steak & Gravy

I adapted this recipe from one I saw on Pinterest. It was melt-in-your-mouth delicious! I served with mashed potatoes & green beans. The gravy was so good on the potatoes.

Ingredients
4 cube steaks
Flour for breading
3 tbsp oil
1 c sliced mushrooms, optional
2 c water
1 c beef broth
3 envelopes beef gravy or mushroom gravy (I mixed 3 different flavors)

Directions
Dredge cube steaks through flour. Place in hot oil for frying. Brown on both sides (just sear, don't cook all the way). Place steaks in crock pot with mushrooms. My family doesn't like them but I still do them because I love them & they are easy to pick off later. Cover with 1 cup of water & 1 cup of beef broth. Cook on low for 8 hours. Half an hour before serving mix the 3 envelopes of gravy with 1 cup of water. Pour the gravy mixture over the cubed steak. Let cook for 30 minutes or until gravy has thickened.

Recipe adapted from Pinterest

Slow Cooker Pot Roast

I love Pot Roast especially after church on Sunday, but I HATE to peel and chop vegetables.  Most of my families' meals are freezer meals. I very rarely "cook" for dinner.  I finally found one that can be prepped and then put in the freezer.  When you are ready to cook, just thaw, and place in the crock pot to cook all day!

Ingredients:
1 package onion soup mix
2 cups hot water
2 pounds beef chuck roast
2 pounds potato, peeled and quartered
2 pounds baby carrots
1 medium onion, quartered

Directions:
Remember, you are NOT cooking this before putting in your freezer.
Start adding vegetables to a gallon freezer bag beginning with the potatoes; this will make sure that the potatoes will be covered up by the onion soup and water that you will add later.  (No brown, icky potatoes!!!!)  Add carrots and onions. 
Mix onion soup mix and hot water together.  Pour over the vegetables in the freezer bag.  If the liquid doesn't cover the potatoes, add enough to cover them.
Place the roast on the top of the veggies.

To serve:
Thaw in refrigerator.  Place all ingredients in slow cooker.  Cook on high for 4-5 hours or on low for 6-8 hours.  Serve.

I have 2 friends that I freezer cook with regularly, and this is one recipe that all of husbands went WOW over!

Roast Beef Pot Pie

This pot pie was AMAZING! It was super easy to assemble. From start to the table, it was just under an hour. The flavor was delicious. It was a HUGE hit with the entire family (including my picky eater).


Ingredients
10 baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tbsp olive oil
1 17 oz package refrigerated beef roast au jus (or leftover roast), coarsely chopped
1/4 tsp salt
1/4 tsp pepper
1/3 c all purpose flour
2 1/4 c beef broth
1 sheet refrigerated pie pastry
1 egg, beaten

Directions
Saute carrots, potatoes & onion in oil until crisp tender in a large skillet. Add the beef roast, salt & pepper. Combine the flour & broth until smooth; gradually stir into pan. Bring to a boil. Cook & stir for 2 minutes or until thickened. Transfer to a 9-inch deep dish pie plate (it must be this size or it will run over). Place pie pastry over filling. Trim, seal & flute or crimp edges. Cut slits in pastry. Brush with egg. Bake at 375 degrees for 30-30 minutes or until golden brown.


Recipe adapted from Simple & Delicious

Stuffed Cabbage Soup

I saw this in a magazine & since I love stuffed cabbage I gave it a try. There were a few changes I made to the recipe. One thing I noticed is that more than one cup of water needs to be added at the beginning. I made a notation to increase the water to two or three cups.

Ingredients
1 lb ground chuck
1 small onion, chopped
1 c uncooked rice (I used minute brown rice)
3/4 tsp salt
1/4 tsp pepper
1 24 oz jar meatless spaghetti sauce
2 cans tomato soup, undiluted
1 c water (increase to 2-3 cups)
1 medium head of cabbage, chopped

Directions
Cook beef & onion over medium heat in a large skillet until meat is no longer pink. Drain. Stir in rice. salt & pepper. Combine the spaghetti sauce, soup & water in a large bowl. Layer one-third of the sauce, half of the beef mixture & one-third of the cabbage in a 5-qt slow cooker. Repeat layers. Top with remaining sauce & cabbage. Cover & cook on low for 6-8 hours or until cabbage & rice are tender.

Freezer Directions
Follow prep directions, but do not cook in crockpot.  Freeze in a foil pan covered in heavy duty foil.  To serve, thaw and put in crockpot following directions.  Sometimes it takes a little bit longer, because all ingredients will be cold when they enter the crockpot.

Recipe adapted from Simple & Delicious

Gluten Free Taco Corn Fritters

I am so thankful for Lisa sending me this family tested gluten free recipes. These corn fritters look and sound delicious. I would like to make these for my family.

Ingredients

1/2 lb ground beef, seasoned (use your favorite taco seasoning recipe)
2 c cornmeal - gluten free

1 tsp baking powder - gluten free

1/4 tsp salt

2 large eggs

3/4 c milk

1/4 c honey

1/4 c olive oil

3/4 c shredded cheese

2 c frozen corn, thawed

oil for frying

Directions
Brown hamburger meat with seasoning mix, and drain oil. In another bowl, mix together remaining ingredients, except corn and cheese until blended. Fold seasoned meat, corn and cheese into the corn batter. Heat oil for frying in a skillet (about 1/4 to 1/2 inch deep). Scoop 2 tablespoons of corn mixture into the hot oil (I like to use an ice cream scoop for uniform scoops), flattening batter to form a “patty”. Fry for 5-7 minutes on each side until cooked through. Top with your favorite salsa and a dollop of sour cream.

Variations
-Add a can of black beans, or chilies for an extra kick

-Substitute ground beef for shredded seasoned chicken

Recipe courtesy - Lisa B of Tennessee

Oatmeal Meatloaf

Ingredients
1 lb ground beef
1 egg
1/4 c gluten free ketchup
1 tsp Worcestershire sauce
2 tbsp onion, diced
1/2 c water
1 c gluten free oats
1 tbsp Italian herbs
1 tsp salt
1/2 tsp black pepper

Directions
Blend all ingredients and press down into a loaf pan.  Bake 1 hour at 350 degrees. Top with more ketchup and bake 5 more minutes.

Recipe courtesy - Linda O of Georgia

Italian-Style Salisbury Steak

This was one of the best tasting meat recipes that I have tasted in a long time. My son even said it was the best meat he has ever eaten. It was packed with so much flavor. This will become a regular meal in our home.

Ingredients

1 tsp Worcestershire sauce
1/2 c seasoned bread crumbs

1/2 tsp garlic powder

1/2 tsp pepper

1 lb ground beef

1 tbsp canola oil

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

1 can (8 ounces) Italian tomato sauce

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain. In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.

Recipe Courtesy - Simple and Delicious

Nikki's Bean and Beef Burritos

I combined several recipes to create this new bean and beef burrito recipe. It is by far the most flavorful one I have made. The family loved it.

Ingredients
1 # ground chuck
4 1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp garlic salt
1/4 tsp sugar
1 tsp dried minced onion
1/4 tsp ground red pepper
1# ground chuck
3/4 c water
16 oz can refried beans
6-8 large flour tortillas
2 c shredded cheddar cheese
16 oz sour cream

Directions
In a medium bowl, combine all spices together. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Drain grease from beef. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until uncovered for 10-15 minutes or until liquid is absorbed. Stir in 1 cup of sour cream and refried beans. Top each tortilla with the meat mixture; sprinkle with cheese. Roll burritos. Place seam side down in a greased 9x13 dish. Once the dish is filled with 6-8 burritos, pour remaining meat mixture all over the top. Bake at 350 degrees for 20 minutes. Sprinkle with cheese. Bake until cheese is melted. Serve with sour cream.

Freezer Directions
Make burritos as directed placing in a foil pan instead. Cover with heavy duty foil.  Freeze. Thaw and bake for 30 to 45 minutes since all the ingredients are cold as it goes into the oven.

Red Sauce with Meat (aka Meat Sauce)

Ingredients
2 lb ground chuck
1 1/2 tbsp minced garlic
Olive oil
2 large cans Hunt's Tomato Sauce
2 large cans water
4 small cans Contadina Tomato Paste with Italian Herbs
1 1/2 tbsp oregano
2 bay leaves
1 tbsp basil
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 c Parmesan cheese

Directions
This sauce can be made on the stove or in a crock pot (after you have browned your meat). Pour olive oil in a pan over medium heat. Add ground chuck and garlic. Cook meat until browned. Once the meat is brown, I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Simmer for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Simmer for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas. The sauce can also be used for lasagna, stuffed shells, baked ziti, etc.


Note: The sauce freezes perfectly for other meals.

Beef and Noodles

Another great recipe from my sister, Becky. I love cooking in the crock pot, especially in the fall and winter.

Ingredients
1 lb Stew Meat (more if you like, I usually use 1 1/2 lbs)
1 lg can cream of chicken soup
1 envelope Lipton Onion Soup Mix
3/4 can of water, more or less depending on how thick or thin you want.
1 bag of noodles, cooked

Directions
Mix everything together, except the noodles. Cook on high for 5 hours or on low for 8 hours. Add the cooked noodles during the last 15-20 minutes of cooking.

Recipe courtesy - Becky F of Kentucky

Taco Hot Pockets

This is a recipe Michelle's friend made for her during a Freezer Meal Swap. (Here's how it worked - 3 of them cooked 4 meals, but prepared it for 3 families and then they traded! GENIUS!) This meal was a huge hit at her house! It smelled amazing as it baked (and these can be baked frozen).

Ingredients
1 lb Ground Beef (I used Jenni O's Ground Turkey from Sam’s Club)
1 lg onion, chopped
2 c shredded Cheddar Cheese
1 c salsa
1 can (4oz) chopped green chilies (optional)
1 tsp garlic powder
1/2 tsp hot pepper sauce (optional)
1/4 tsp salt
1/4 tsp ground cumin
3 tubes (8 oz each) refrigerated crescent rolls
Chives, sour cream, and pico de gallo

Directions
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin. Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal. Bake at 350 degrees for 20 to 25 minutes. Serve desired amount with garnishes. Cool remaining. Freeze baked Taco Pockets for up to 3 months in a heavy duty freezer plastic bag.

To use frozen taco pockets
Bake frozen pockets on an ungreased baking sheet at 350 degrees for 20 to 25 minutes. Serve with garnishes.

Yield 12 servings

From Taste of Home Fall Freezer Meals

Sweet and Sour Meatballs

Sauce Ingredients

2 small cans tomato sauce
1/4 c Worcestershire sauce
1/2 chopped onion
1 tbs dried parsley
1/2 c sugar
Mix all sauce ingredients in bowl; set aside.


Meatball Ingredients
2.5 lb ground turkey or beef
1/2 chopped onion
2 eggs, beaten
1/2 c (or more if needed), quick oatmeal (NOT instant)
1 tsp garlic pepper
1/3 of the sauce mixture above
1 can chicken broth

Directions
In another bowl, add ground beef, 1/2 chopped onion, eggs, oatmeal, garlic pepper, and 1/3 of the sauce mixture. Mix together well. Roll into meatballs. Put in crockpot adding a can of chicken broth on top to cover.  Cook on  high 4-5 hours. Drain and pour sauce on top, cooking for an additional 2 hours on low. Reserve some sauce for adding when served.

(The oatmeal disappears, is healthy, and you can't taste it.)

NOTE:  Serve what you would like to that day and freeze the others in freezer bags for a quick reheat meal another day.  I like these served over egg noodles.

Easy Slow Cooker Swiss Steak

I really love when food smells delicious as it cooks. It's even better when it is cooking all day in the crock pot. This Swiss steak made my mouth water all day and I was not disappointed when I tasted it. The family also loved it.



Ingredients
2 lb boneless beef chuck eye roast, cut into 1-inch pieces
1/4 c A.1. steak sauce
1 Onion, sliced
14.5 oz can diced tomatoes, undrained
2 tbsp flour
1/4 c water
Cooked egg noodles


Directions
Toss meat with steak sauce. Place in crock pot. Top with sliced onion and diced tomatoes. Cook on low 9 to 10 hours or 4 to 5 hours. Mix flour and water. Stir into meat mixture and cook, covered for 5 minutes or until sauce is thickened. Stir occasionally. Serve with hot cooked egg noodles.


Recipe courtesy - Kraft

Bacon Cheeseburger Casserole

This recipe knocked one out of the park. First, the smell coming from the oven was almost too much to take. Then when we tasted it....yummy, yummy.

Ingredients
1 lb ground beef
1 onion, chopped
1/3 c ketchup
2 tbsp yellow mustard
1 c shredded cheddar cheese
8 slices bacon, cooked, crumbled
4 c frozen bite-size tator tots

Directions
Heat oven to 400 degrees. Brown meat with onion in a skillet. Drain. Stir in ketchup and mustard. Spoon into a 9-inch square baking dish sprayed with cooking spray. Top with remaining ingredients. Bake for 30-35 minutes or until casserole is heated through and tator tots are golden brown. Note- I used ground chuck and turkey bacon.

Freezer Directions
Make as directed placing in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 35-35 minutes. I baked this one with the foil on and then removed it for the final 10 minutes.

Recipe courtesy - Kraft food and family

Marinated Flank Steak

This marinade was so delicious. The lemon juice helps break down beef that can normally be tough. You could use this on any type of steak, but it is wonderful for those tougher cuts. The flavor of the steak, after marinating all night, was tremendous.

Ingredients
3 tbsp canola oil
2 tbsp lemon juice
2 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp Greek seasoning
1 tbsp brown sugar
1 tsp onion powder
1 1/2 lb beef flank steak

Directions
In a large Ziploc bag, combine the first seven ingredients; add the steak. Seal bag and marinate in the refrigerator for 6 hours or overnight. Grill steak over medium heat until desired doneness. To serve, thinly slice across the grain.

Shepherd's Pie

This recipe comes courtesy of my mom's local television station. She and my dad love Shepherd's Pie. It is absolutely delicious. Look below the recipe to see step by step pictures.

Ingredients
2 lbs cooked chopped roast lamb or ground beef
1 medium finely chopped onion
2 c brown gravy
Salt and pepper
4 c mashed potato, prepared with milk and seasonings as desired
1/8 tsp paprika
1 tbsp butter
16 oz frozen peas and carrots

Directions
Combine cooked meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of peas and carrots then half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated. This shepherd's pie recipe serves 6.

Hamburger Soup

This soup looks so delicious. My friend Michelle sent this to me today. They are currently covered in snow and ice. I love a crock pot full of hot soup on cold days.

Update - I made this soup for the first time in June 2011. It was so good. The family loved it. And keep in mind that you can put in whatever you want to - the soup cannot be messed up.

Ingredients1 lb extra lean ground beef or turkey, browned
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp seasoned salt
1 envelope dry onion soup mix
3 c hot water
8-oz can tomato sauce
1 tbsp soy sauce
1 c carrots, diced
1 c celery, sliced
1 c macaroni, cooked
Parmesan cheese

Combine all ingredients except macaroni & Parmesan cheese in crock pot. Cook on low 6-8 hours. Turn to high. Add macaroni and Parmesan cheese. Cook for another 15-20 minutes.

Freezer Directions
Make as directed, except for the pasta. Freeze in meal sizes or individual portions. To serve, thaw and reheat in microwave or in the crockpot.  Add cooked pasta when ready to serve.

Recipe courtesy: Michelle R of Ohio