1 sirloin steak, grilled to your preference. We grilled ours on our indoor grill for about 7 minutes.
1/2 c. each of the following vegetables, chopped:
zucchini, red pepper, broccoli, carrot, onion
Brown vegetables, then add some fresh grated ginger and approximately 3 – 4 T. each soy sauce, orange juice and hoisin sauce. Simmer for a few minutes. Cut up steak and toss with vegetables. Serve with rice. Serves two. (Note: Any combination of vegetables can be used.)
1 lb. ground beef
3 small ham slices, chopped
1 medium onion, chopped
1/4 c. green pepper, chopped
1, 14 oz. can diced tomatoes
1 c. rice
2 c. water
1/2 c. chili sauce
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Brown beef, onion and pepper in skillet. Add cooked ham, tomatoes, rice, chili sauce, salt, pepper and Worcestershire sauce. Bring to a boil, reduce heat, simmer 25-30 minutes until liquid is absorbed and rice is tender. 6 servings Time saving tip: Buy frozen diced onions.
We have this often. Beats stuffing peppers and it tastes very similar. We like this soup even in the summer.
Tip: Buy pre-sliced peppers to save prep time.
1 lb. ground beef. browned and drained
3 peppers, assorted colors, chopped
1 stalk celery, sliced
½ c. onion, chopped
1 container beef stock
1 sm. (14 oz) can diced tomatoes
¼ c. uncooked, long-grain white rice
½ can tomato paste
1 tsp. Worcestershire sauce
1 tsp. garlic powder
½ tsp. dried thyme
½ tsp. ground pepper
Sauté vegetables for 5 min. Add to beef in saucepan. Stir in remaining ingredients. Bring to a boil and simmer for 25 min., until rice is tender.
This is done in the slow cooker
2 lbs. beef stew
1 red pepper
1 onion
2 tomatoes
1 1/2 c. light coconut milk
1 c. chili sauce
1/4 c. natural peanut butter
juice of 1 lime
1 T. dried cilantro
1 T. dried basil
1 tsp tumeric
1 tsp. curry powder
1 tsp. dried mint
1 tsp garlic
dash of dried red chili pepper
1 T. brown sugar
Cut onion, peppers and tomatoes into chunks. Place in slow cooker. Add stewing beef. Combine sauce ingredients in a microwave-safe dish. Stir to combine and microwave for about a minute. Pour over beef-vegetable mixture. Cook in the slow cooker on low 8 hours. Serve with rice. makes lots.
It is usually quick and easy to make your own spice blends and meat rubs for the BBQ etc. I’ll be posting some of my recipes for the same over the next little while. Try to find bulk bins of the spices used to make the blends and rubs as it may save on the cost.
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon instant minced garlic
1/2 teaspoon crushed, dried red pepper
1/4 teaspoon dried oregano
1/2 teaspoon dried, minced onion
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a jar with a tight-fitting lid. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 tablespoons). To make taco filling, brown 1 pound ground beef in a skillet over medium-high heat. Drain excess grease. Add 1/2 cup water and and the Taco Seasoning. Reduce heat and simmer for 10 minutes, stirring occasionally.Makes filling for 8 to 10 tacos. Serve with the usual taco accompaniments.
1 lb. lean ground beef
1 large egg
1 c. crushed saltine crackers (I used the ones with unsalted tops)
1 package onion soup mix
Mix together, form into small, thin patties. BBQ on medium for 5 minutes per side, or until cooked through. Makes 12 patties. The onion soup mix adds so much flavor. I just wish there was a low-sodium onion soup mix as I am sodium sensitive. Serve with baked oven fries and the usual accoutrements for burgers.
I needed to clean out my freezer of frozen bits of this and that. Voila, “Hodge Podge” was born! This was fast to prepare but took a while to fully cook.
1 onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
1/2 uncooked orzo pasta
4 cups beef broth
1/2 c. pizza sauce
1 small can green chilies
1 tsp each rosemary, basil, Italian Herb blend, powdered garlic
1 Bay leaf
salt and pepper
1/2 c. each frozen peas and corn
1 c. each cooked and chopped ham and roast beef
Brown celery and onion in a bit of oil in a large pot. Add the next 8 ingredients (carrot through to salt and pepper) and bring to a boil. Lower heat to medium and cook until vegetables and pasta are tender. Stir in frozen peas, corn, and meat. Cook until everything is heated through. Oops I forgot to time the cooking! My bad – and why I’ll never get a cook book deal – I’m too fly-by-the-seat-of-my-pants when I cook. I’d say about 30 minutes cooking time, all together.
We needed to clean out our fridge so I decided to make chili. Some of these measurements are approximate. I didn’t have any yellow onions, but you could add 1 onion, chopped and brown it with the pepper, celery and mushrooms.
1/2 yellow pepper, chopped
3 celery stalks, finely chopped
approximately 6 – 7 mushrooms, sliced
1 c. grape tomatoes, halved
1 cooked spicy chicken sausage, chopped
1/2 lb. cooked ground beef
1 19 oz. can tomatoes
1 19 oz. can lentils, rinsed and drained
1 – 1 1/2 cups cooked brown rice
1/2 c. each salsa and ketchup
a lot of chili powder went in by accident – I’m guessing about 3 T.
1 tsp. each (approximately) cumin, garlic powder, dried onion bits, italian seasoning blend and ground pepper
shake of cinnamon
1 tsp. cocoa powder
Brown the pepper, celery and mushrooms. Add the rest of the ingredients and simmer for about 30 minutes. Serves 4 – 6.
2 pounds beef stew meat, cut into 1” pieces
1 package onion soup mix
½ c. red wine
1 can low sodium, low-fat cream of mushroom soup
1 can whole mushrooms, rinsed to remove excess sodium
Combine all ingredients in a slow cooker. Cook covered on low for 8 – 12 hours. Serves 4.
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