Week 42: Recipe #2--Paula Deen's Baked Spaghetti

This recipe comes from Paula Deen's website (see link below).  I have quite a few recipes similar to this one on this blog, but I love to try new ones because spaghetti is always a hit with this family.  This did take a bit of time to make, so it's a good weekend recipe.  It is not difficult, just time-consuming.  Also, I didn't use the Paula Deen's Seasoned Salt--I just kind of created my own with what I had in the spice cupboard.  Other than that, I followed it pretty closely.  It turned out well; lots of flavor and the husband and kids ate it up.  I served it with a caesar salad and some fruit.  Makes 10 servings.

You'll Need:

• 8 oz. uncooked angel hair pasta
• 1/4 c. chopped fresh parsley
• 1 1/2 lbs. ground beef
• 1 1/2 tsp. Paula Deen's House Seasoning (To make a batch of this, mix 1 c. salt, 1/4 c. black pepper, and 1/4 c. garlic powder)
• 1 1/2 tsp. sugar
• 1 1/2 tsp. Paula Deen's Seasoned Salt
• 1 1/2 tsp. Italian seasoning
• 2 c. tomato sauce
• 1 c. water
• 2 c. canned diced tomatoes
• 2 cloves garlic, chopped
• 1/2 c. diced green bell pepper
• 1/2 c. diced onion
• 1 c. grated cheddar cheese
• 1 c. monterey jack cheese
• 2 small bay leaves

Preparation:

1. Preheat oven to 350 degrees.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.  Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet.  Cook over med-high heat until fully cooked, with no pink color remaining.  Drain the fat from the meat, and then add the ground beef to the stockpot.  Simmer for 20 more minutes.
4. Cook the pasta according to the package directions. 
5. Cover the bottom of a 13 x 9 inch pan with sauce.  Add a layer of pasta and then a little less than 1/2 of the cheese; repeat the layers, ending with the sauce.  Bake in the oven for 30 minutes.
6. Tope the casserole with the remaining cheeses, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.  Cut into squares before serving.

Recipe and link:  http://www.pauladeen.com/recipes/print_view/210/

Week 41: Recipe #5--Beef and Bean Taco Casserole

I found this recipe on Pinterest, and it comes from a site called Recipe.com (see link below).  It was easy to throw together, and it was pretty good.  My husband especially liked it.  The meat was a bit spicy for my 4 year old, but the little one ate hers up.  They both loved that there were chips in it.  I served this meal with Mexican rice and applesauce.  Makes 5 servings.

You'll Need:

• 1 lb. ground beef
• 1 can (16 oz.) refried beans
• 1 jar (16 oz.) thick 'n chunky salsa
• 1 pkg. taco seasoning mix
• 2 1/2 c. coarsely broken tortilla chips
• 1/2 med. green bell pepper, chopped
• 4 med. green onions, sliced
• 2 med. tomatoes, chopped
• 1 c. shredded cheddar cheese
• 1/4 c. sliced ripe olives
• 1 c. shredded lettuce

Preparation:

1. Preheat oven to 350 degrees.  In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  Stir in refried beans, salsa, and taco seasoning mix.  Reduce heat to medium.  Heat to boiling, stirring occasionally.
2. In ungreased 2-qt. casserole dish, place 2 cups of the broken tortilla chips.  Top evenly with beef mixture.  Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
3. Bake uncovered for 20-30 minutes or until hot and bubbly and cheese is melted.  Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Recipe and link:  http://www.recipe.com/beef-and-bean-taco-casserole/

Week 41: Recipe #3--Chile Colorado Burritos (Crockpot Recipe)

I first saw this recipe on Pinterest, and it comes from a blog called Food Pusher (see link below).  These burritos turned out really well.  The best part was, there weren't that many ingredients, and it was literally just throwing 3 things into the crockpot in the morning.  Then it was super easy to put the burritos together that evening.  Great flavor, and we all loved them.  I served them with a salad and some homemade applesauce.  Makes 5-7 burritos.

You'll Need:

• 1 1/2 to 2 lbs. stew meat or other beef, cubed
• 1 large can mild enchilada sauce, at least 19 oz.
• 2 beef bouillon cubes (I used the granules, 2 tsp.)
• 1/2 can refried beans
• 5-7 burrito size flour tortillas
• 1 c. shredded cheddar cheese

Preparation:

1. Put beef, bouillon, and enchilada sauce into a crockpot and cook on low for 7-8 hours, or on high for 3-4 hours, until meat is very tender.  
2. When beef is done (flakes off when stirred), taste and add more salt, if desired (I thought it was fine without adding salt).  Heat up the beans in the microwave, and put your oven on broil.  On a tortilla, place 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.  Roll into a burrito and place in a baking dish.  Repeat with the other tortillas until you run out of the meat (I was able to make 5 burritos).  Pour some of the remaining enchilada sauce form the crockpot over the burritos to cover them.  Sprinkle with the cheddar cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Recipe and link:  http://food-pusher.blogspot.com/2010/08/chile-colorado-burritos.html

Week 40: Recipe #5--Beef, Snap Pea, and Asparagus Stir-Fry

This recipe comes from Martha Stewart (see link below).  It was really good!  And pretty easy to throw together, too.  Literally took about 20 minutes to make.  The girls loved the meat; tried the veggies, but they didn't eat them.  I loved the whole thing.  The meat and veggies were flavorful, and I loved that the  veggies were fresh, not frozen.  A lot of stir-fry recipes I've made have frozen ingredients, so that was nice.  I left out the lemon because I didn't have one, but it was still delicious.  I also used dried basil...couldn't tell.  I served this entree over rice with some fruit on the side.  Makes 4 servings.

You'll Need:

• 1 Tblsp. soy sauce
• 1 tsp. rice vinegar
• 1 tsp. sugar
• 3/4 lb. boneless New York strip steak, thinly sliced
• coarse salt
• 1 Tblsp. vegetable oil
• 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
• 6 oz. snap peas
• 1 garlic clove, minced
• 1 Tblsp. peeled minced fresh ginger
• 1 tsp. fresh lemon juice, plus lemon wedges for serving (optional)
• 2 Tblsp. torn fresh basil leaves
• cooked rice

Preparation:

1. In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
2. Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Recipe and link:  http://www.marthastewart.com/334100/beef-snap-pea-and-asparagus-stir-fry

Week 39: Recipe #3--Slow Cooker Beef Brisket over Garlic Parmesan Mash

I found this recipe on Pinterest.  It is from a site called Haute Apple Pie (see link below).  It turned out really tender and was great over the mashed potatoes.  My girls loved it, too.  I regret that I forgot to buy the french fried onions, but would like to try that next time...the added texture would be nice.  I also didn't have a red lager on hand, so I looked online and saw that you could substitute chicken or beef broth for beers in recipes.  I used chicken broth.  I served this meal with green beans and fruit.  Makes 6-8 servings.

Photo from hauteapplepie.com

You'll Need:

• 2 Tblsp. vegetable oil
• 1 3-4 lb. beef brisket
• 2 cloves garlic, peeled and roughly chopped
• 1 12 oz. bottle red lager (I substituted chicken broth)
• 4 stalks celery, cut into large pieces
• 2/3 c. brown sugar
• 1 can tomato paste
• 1/2 c. apple cider vinegar
• 1/4 c. brown mustard
• 1/3 c. worcestershire sauce
• 1/2 tsp. paprika
• dash of coarse ground black pepper
• 5-6 med. russet potatoes, peeled and cut into chunks
• 1/2 c. milk
• 2 Tblsp. butter or margarine
• 1 tsp. garlic salt
• 1/2 c. shredded parmesan cheese

Preparation:

1. Heat vegetable oil in a large skillet.  Brown brisket on all sides, about 8-10 minutes.  Add garlic half way through.  Transfer meat to slow cooker.  Pour beer in skillet, scraping up brown bits.  Simmer for one minute.  Add to the slow cooker.  Nestle celery around beef.
2. In a medium bowl, add remaining ingredients and whisk.  Pour over beef.  Cook on low for 8 hours.  Remove from cooker and allow to sit about 10 minutes before cutting.
3. Mashed potatoes:  In a large pot, cover potatoes with water and bring to a boil.  Boil approximately 20 minutes.  Drain water.  Add remaining ingredients and whip with hand mixer.

Recipe and link:  http://hauteapplepie.com/2010/10/15/slow-cooker-beef-brisket-over-garlic-parmesan-mash/

Week 39: Recipe #2--Baked Tacos

This is a great way to make tacos for a large group of people, plus they were really good.  These were super easy to make, and were pretty quick, too.  I found this recipe on Pinterest, and it comes from a site called Blog Chef (see link below).  I served these tacos with some spanish rice and watermelon.  Makes 20 tacos.

Photo from blogchef.net

You'll Need:

• 2 lbs. ground beef
• 4 tsp. dried minced onion
• 3 tsp. chili powder
• 1 tsp. cornstarch
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/8 tsp. cayenne pepper
• 1 (8 oz.) can tomato sauce
• 1 (16 oz.) can refried beans
• 2 c. shredded colby-jack cheese
• 20 hard taco shells
• optional garnishes:  sour cream, salsa, tomatoes, avocado, lettuce

Preparation:

1. Preheat oven to 400 degrees.
2. In a small bowl combine onion, chili powder, cornstarch, garlic powder, cumin oregano, and cayenne pepper.  Mix well and set aside.
3. In a large skillet, brown ground beef over med-high heat.  Drain off any excess liquid.  Add refried beans, tomato sauce, and prepared taco seasoning.  Mix well.
4. Spoon the taco meat mixture into the taco shells and place into a 13 x 9 inch baking dish, standing up.  (I had to also use an 8 x 8 to fit all 20 tacos.)  Sprinkle cheese over the top of the taco meat in each shell.  Place into the oven for 10-12 minutes or until the cheese has melted and the tacos are heated through.  Remove from the oven and top with any additional garnishes for serving.

Recipe and link:  http://blogchef.net/baked-tacos-recipe/

Week 39: Recipe #1--Million Dollar Spaghetti

This is another one of those baked spaghetti recipes (I've got others similar to it posted as well).  They are all a bit different, and my family loves them, so I'll keep trying them as I come across them.  This one is from a blog called Being Grown Up (see link below), and it was pretty good.  I think I missed the crunch of the french fried onions atop the last one I made (Spaghetti Casserole with French Fried Onions).   Plus, this one used a whole stick of butter, which seemed a bit excessive, but it was tasty.  I served it with a green salad and some green beans.  Makes 8 servings.

Photo from ashleykaitlin.blogspot.com

You'll Need:

• 1 lb. ground beef
• 1 jar spaghetti sauce
• 8 oz. cream cheese, softened
• 1/4 c. sour cream
• 1/2 lb. cottage cheese
• whole stick of butter
• 8 oz. noodles, cooked
• bag of sharp cheddar cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Mix cream cheese, sour cream, and cottage cheese in a bowl.  Set aside.
3. Brown the ground beef and drain.  Pour spaghetti sauce over the beef and stir together.
4. Take a few slices of the butter and put them in the bottom of the casserole dish (13 x 9).  
5. Layer half of the noodles in the bottom of the dish.  Pour the cream cheese mixture on top of the noodles and spread it all over.  Then add the remaining noodles and put some more slices of butter on top of that.  Pour on the meat mixture and spread.
6. Bake in the oven for 30 minutes.  When it's done, take the dish out and put the cheddar cheese on top.  Place it back in the oven for 15 minutes.  Enjoy!

Recipe and link:  http://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Week 38: Recipe #4--Neely's Pigs in a Blanket with a Tangy Dipping Sauce

These were great, and the kids gobbled them up!  I found this recipe on the Food Network website (see link below).  They were the perfect size for the kids and my husband loved them, too.  Not the healthiest menu option, but it was a fun dinner night.  I did serve these with baked veggies and fresh fruit, so all in all--great meal.  These would make great appetizers, too!  Makes 24 mini pigs.

Photo from foodnetwork.com

You'll Need:

• 1 (8 oz.) can original crescent dough
• 1/4 c. dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg, lightly beaten
• poppy seeds or sesame seeds (I used sesame)
• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 3 Tblsp. dijon mustard
• 1 Tblsp. whole-grain mustard

Preparation:

1. Preheat the oven to 350 degrees.
2. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
3. Brush the dough strips lightly with dijon mustard.  Put the mini dogs on one end of the dough and roll up.
4. Arrange them, seam side down, on a greased cookie sheet.  Brush with egg wash and sprinkle with poppy seeds or sesame seeds.  Bake until golden brown, about 12 to 15 minutes.  Serve warm with the dipping sauce.
5. For the tangy dipping sauce, mix the last 4 ingredients (sour cream to whole-grain mustard) in a bowl.  Cover with plastic wrap and refrigerate until serving.  Can be made a day ahead.

Recipe and link:  http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe/index.html

Week 37: Recipe #2--Best Burger Ever (with Secret Sauce)

"Best Burger Ever" is the name of this recipe on a site called Little Miss Momma (see link below).  I don't know if it in fact is the best burger ever, as I've never tried them all, but I will tell you it was pretty darn good.  My 4 year old ate her entire burger (granted it was a half-burger, but still...she generally eats very little).  It was also extremely easy to throw together.  I followed the directions exactly, and it yielded about 6 burgers.  I served these burgers with corn on the cob and fresh fruit.  Yum!

Photo from www.littlemissmomma.com

You'll Need:

• 2 lbs. ground beef 85/15
• sesame seed buns
• 1/2 c. grated monterey jack cheese
• 1/4 c. BBQ sauce (Sweet Baby Ray's is recommended; had some on hand so that's what I used)
• seasoned salt to taste
• cracked black pepper to taste
• onion powder to taste
• 3/4 c. mayo
• 1/4 c. ketchup
• 1/4 c. relish
• 2 Tblsp. worcestershire sauce
• seasoned salt

Preparation:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings.  Shape patties that are about 1 inch thick.
2. Then, it is very important to push a 1/2 inch indent into the center of the patty--this is what prevents the patty from becoming a dome.  These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan.  Place the patties on the pan, indent side up.
4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn't burn.  Then flip the burger over and cook until done.
5. For the sauce:  Combine the last 5 ingredients (mayo thru seasoned salt) and whisk until well mixed.  Taste and adjust ingredients to your liking.
6. Butter and toast the buns on a skillet.
7. Assemble the burgers and serve with your choice of burger toppings.

Recipe and link:  http://www.littlemissmomma.com/2011/10/best-burger-ever-recipe-with-secret-sauce.html

Week 36: Recipe #3--Spaghetti Casserole with French Fried Onions

Okay, I'll admit this sounded pretty strange, but I wanted to try it.  It was really good!  I found this recipe on a site called Salad in a Jar (see link below).  It is super easy to make, most of the ingredients are already on-hand, and we all liked it.  We'll be having this again.  I followed the recipe exactly, except I didn't pay attention to the part where you're not supposed to put the onions on top until 5 minutes before it's done baking.  I put them on for the whole 25 minutes and they didn't burn or turn soggy.  They were fine.  I served this with a green salad.  Makes 10 servings.

Photo from Salad in a Jar

You'll Need:

• 8 oz. uncooked spaghetti
• 1 lb. ground beef
• 1 large can spaghetti sauce (26.5 oz.)
• 1 Tblsp. butter
• 1/2 c. chopped green or red bell peppers (I used red--easier to hide from the kids)
• 1/3 c. chopped onions
• 8 oz. cream cheese
• 2 Tblsp. milk
• fresh grated parmesan cheese
• small can of french fried onions

Preparation:

1. Cook spaghetti according to directions on the package.  Cook to al dente; drain and set aside.
2. Brown the ground beef; drain excess grease.  Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers, and butter in small glass bowl.  Cover and microwave 4 minutes on high until soft.
4. Add cream cheese and milk to vegetables and stir well.  If the cream cheese is not soft, microwave it for 20-30 seconds to make it easy to spread.
5. Using a 13 x 9 baking dish, assemble in the following order: thin layer of spaghetti sauce on the bottom of the casserole dish, spaghetti, cream cheese mixture, spaghetti sauce, parmesan cheese (amount subject to your own taste),  and french fried onions (added during last 5 minutes of cooking--but seemed to work okay added prior to that as well).
6. Bake at 350 degrees for 25 minutes.  Top with french fried onions and continue baking for 5 more minutes--don't let them burn.

**Note:  You can also make this ahead and refrigerate or freeze without the french fried onions, and then add them later.

Recipe and link:  http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti

Week 36: Recipe #1--Tater Tot Tacos

I am NOT a huge fan of tater tots, but my husband is, so this recipe was chosen for him.  I was highly skeptical of this before making it, but it actually turned out to be pretty good!  It is from the site Moms Who Think (see link below).  I followed the recipe exactly, and it was a hit with the husband and the kids.  I did leave the black olives off of my husband's and older daughter's plates though, as they don't care for them.  For me, I went light on the tots and heavier on the lettuce and meat.  I served these with fresh blueberries.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 6 c. frozen tater tots
• 1 1/2 lbs. ground beef
• 6 Tblsp. taco seasoning
• 1 1/2 c. shredded cheddar cheese
• 3/4 c. sliced ripe black olives
• 3 c. shredded lettuce
• 6 Tblsp. taco sauce
• 3/4 c. sour cream

Preparation:

1. Bake tater tots according to package directions.
2. While tater tots are baking, cook beef in a large skillet over medium heat until no longer pink.  Drain.
3. Stir in taco seasoning.  Divide tater tots between serving plates or bowls.
4. Top with taco mixture, taco sauce, cheese, olives, lettuce, sour cream.  

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/tater-tot-tacos.html

Week 35: Recipe #5--Meatball Bubble Biscuits

This recipe was SUPER easy--perfect for a busy weeknight.  Plus, they were a big hit with the husband and kids.  This recipe is from a blog called Kathie Cooks (see link below).  I served these biscuits with pasta and marinara sauce, along with a green salad and fruit.  Makes 20 biscuits.

Photo from Kathie Cooks blog

You'll Need:

• 1 can Pillsbury golden layers biscuits, each pulled into 2 layers
• 10 frozen fully cooked Italian-style meatballs, thawed and cut in half
• 2 sticks string cheese, each cut into 10 pieces
• 1 Tblsp. parmesan cheese
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• marinara sauce for dipping (I also served pasta and marinara sauce, so one jar was the perfect amount for the pasta and dipping)

Preparation:

1. Heat oven to 375 degrees.  Separate biscuits into 2 layers.  Place 1 meatball half and one piece of the string cheese into each biscuit; wrap dough around it and seal edges.  Place seam side down into 9-inch round cake pan.
2. Sprinkle with parmesan, garlic powder, and Italian seasoning.  
3. Bake 18-20 minutes or until golden brown.  Serve with warm sauce.

Recipe and link:  http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html

Week 35: Recipe #3--Marinated Steak

This steak was perfect for Father's Day.  This recipe is from the Pioneer Woman (see link below) and was extremely flavorful--so good!  The best part is I had all of the ingredients for the marinade already in my pantry.  I served this with baked beans, mashed potatoes, grilled bell peppers, and watermelon.  Yum!  Makes 4 servings.

Photo from The Pioneer Woman

You'll Need:

• 4 whole ribeye, hanger, flat iron, or strip steaks
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 Tblsp. chili powder
• 1/2 tsp. ground turmeric
• 2 Tblsp. garlic salt
• 1 c. olive oil

Preparation:

1. Mix all ingredients (except steak) in a large plastic bag and smoosh to combine.  Add steaks to bag, seal tightly and marinate a few hours.
2. Grill until medium rare.  (My husband and I both like our steaks well done--still tasted great!)

Recipe and link:  http://thepioneerwoman.com/cooking/2012/05/grillin-recipe-contest-winners/

Week 35: Recipe #2--Taco Pasta Toss

Initially this recipe sounded a bit strange to me, but it actually really worked!  My husband loved it and so did the kids.  I found this on the Kraft Foods website (see link below).  It was extremely easy to put together, and pretty fast as well.  We didn't have the shredded lettuce to put on top, but I'd like to try that next time.  We also left out the onion, because the one we had didn't look so hot.  I used onion powder instead.  I served this with a green salad and fresh fruit.  Makes 4 servings.

Photo from www.kraftrecipes.com

You'll Need:

• 1/2 lb. spaghetti, uncooked
• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 pkg. taco seasoning
• 1 c. water
• 1 c. frozen corn
• 1/2 c. chunky salsa
• 1 c. shredded lettuce
• 1 c. mexican style shredded cheese
• 1/4 c. sour cream

Preparation:

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, brown the meat with onions in a large skillet.  Stir in the next 4 ingredients.  Bring to boil; cover.  Simmer on med-low heat for 3 minutes or until heated through, stirring occasionally.
3. Drain spaghetti; place in large bowl.  Add meat sauce; mix lightly.  Top with remaining ingredients.

Recipe and link:  http://www.kraftrecipes.com/recipes/taco-pasta-toss-136564.aspx?cm_mmc=eml-_-rbe-_-20120529-_-1053&cm_lm=BE6B3E2D9C2E67D1939FB89CB440C360

Week 34: Recipe #3--Slow Cooker Philly Cheese Steak Sandwiches

I found this recipe on a blog I follow called On Our Dinner Table.  They borrowed it from Six Sisters Stuff (see both links below).  I've never had a Philly Cheese Steak before, so I admit I have nothing to compare these to, but these were so good!  Easy to throw together, and the whole family loved them.  Plus, they cook in the crockpot, which means a great smelling house when you come home!  I served these with fruit.  Makes 4-6 sandwiches.

Photo from Six Sisters Stuff

You'll Need:

• 1 1/2 lbs. beef round steak (I bought the kind already sliced for stir frying)
• 1 green pepper, sliced thin
• 1 med. onion, sliced thin
• 1 can (14 oz.) beef broth
• 1 envelope Italian dressing mix
• 1 large loaf french bread, sliced into sandwich lengths (I used hoagie buns)
• provolone cheese slices

Preparation:

1. Cut steak into strips (if not buying it pre-cut).  Grease a slow-cooker and place meat inside.  Place pepper, onion, broth, and dressing mix on top.  Cook on low for 8 hours.
2. Place provolone on top of hoagie buns.  Broil until melted.  Top with meat.

Recipe and links:  http://www.onourdinnertable.blogspot.com/2012/04/slow-cooker-philly-cheese-steak.html

http://www.sixsistersstuff.com

Week 33: Recipe #2--Porcupine Meatballs

When I was young, I remember going over to my friend Jessica's house for dinner.  Her mom was making porcupine meatballs.  I was horrified, as I actually thought we would be eating porcupine.  I politely took a few nibbles, but tried not to eat it without being rude.  Not until many years later, as an adult, did I find out from one of my coworkers what they actually were...and guess what?  No porcupine.  I came across this recipe a couple weeks ago from a blog one of my FB friends writes called On Our Dinner Table (see link below).  I hadn't had them since that night as a child, so I thought I'd give them another try.  They are tasty!  I will definitely make them again.  They take a bit because you have to let them simmer for one hour, but the prep time is hardly anything.  I served them with green beans and clementines.  Makes 12 meatballs.

Photo from www.tasteofhome.com

You'll Need:

• 1/2 c. uncooked long grain rice
• 1/2 c. water
• 1 tsp. salt
• 1/8 tsp. pepper (I always add a bit more of this)
• 1/8 tsp. garlic powder (and this...)
• 1 lb. ground beef
• 2 cans (8 oz. each) tomato sauce
• 1 c. water
• 2 Tblsp. brown sugar
• 2 tsp. worcestershire sauce

Preparation:

1. In a bowl combine rice, water, salt, pepper, garlic powder, and ground beef.
2. Shape into 1 1/2 inch balls.  In large skillet, brown meatballs and drain off any fat.  (If you use really lean beef then you may need to add some oil to the pan.)
3. Combine tomato sauce, water, brown sugar, and worcestershire sauce and pour over meatballs.  Reduce heat, cover and simmer for 1 hour or until meatballs are done.

Recipe and link:  http://onourdinnertable.blogspot.com/2012/04/porcupine-meatballs.html

Week 32: Recipe #3--Saucy Asian Meatballs

These are technically an appetizer, but I thought I'd make these for dinner and serve them over rice.  They were pretty tasty!  I found these on a site called Gimme Some Oven (see link below).  They were super easy to make, and I already had everything in my pantry/fridge, except for the green onions, which I left out.  I'd like to try them next time, but the meatballs were still really good.  I served these over rice with green beans and applesauce.   Makes about 35-40 meatballs.

Photo from www.gimmesomeoven.com

You'll Need:

For the meatballs:

• 2 lbs. ground pork or ground beef
• 2 tsp. sesame oil
• 1 c. Panko or breadcrumbs
• 1/2 tsp. ground ginger
• 2 eggs
• 3 tsp. minced garlic
• 1/2 c. thinly-sliced green onions
• optional garnish:  toasted sesame seeds, sliced scallions

For the Asian sauce:

• 2/3 c. hoisin sauce
• 1/4 c. rice vinegar
• 2 garlic cloves, minced
• 2 Tblsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preparation:

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together meatball ingredients until well-combined.  Shape into balls (about 1 to 1 1/2 inches) and place on a greased baking sheet or in a 9 x 13 baking dish (I found they fit better on a baking sheet).  Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
3. While the meatballs are baking, whisk together all of the sauce ingredients until blended.  Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpic) in the sauce mixture.  Or you can pour the sauce over the meatballs and gently stir them until covered. (I did the latter, and then served them over rice--yum!)

Recipe and link:  http://gimmesomeoven.com/saucy-asian-meatballs/

Week 32: Recipe #2--Slow-Cooker Carne Guisada

I found this recipe on Martha Stewart's website (see link below).  It was EXTREMELY flavorful, and so tasty!  Oh my gosh, did it smell good when I came home from work.  My husband put this together in the crockpot (as it was his day off), and he followed the recipe exactly.  We served this in tortillas with fresh fruit on the side.  Makes 8 to 10 servings.

Photo from www.marthastewart.com

You'll Need:

• 2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
• coarse salt and ground pepper
• 2 Tblsp. vegetable oil
• 1 med. white onion, diced
• 1 med. green bell pepper, seeded and diced medium
• 1 large jalapeno, seeded and diced small
• 5 garlic cloves, roughly chopped
• 1 1/2 tsp. ground cumin
• 3/4 tsp. chili powder
• 3/4 tsp. dried oregano
• 6 Tblsp. all-purpose flour
• 1 3/4 c. low-sodium chicken broth
• 1 can (14 oz.) diced tomatoes
• 2 bay leaves
• flour tortillas, warmed, grated cheddar, and cilantro, for serving (We also added sour cream)

Preparation:

1. Season beef with salt and pepper.  In a large skillet, heat 2 teaspoons oil over high heat.  In two batches, cook beef until browned on all sides, 5 minutes per batch (add two teaspoons more oil for second batch).  Transfer to a 5- to 6- quart crockpot.
2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, about 5 minutes.  Add cumin, chili powder, oregano, and flour and cook 1 minute.  Slowly pour broth into skillet, stirring until liquid is smooth.  Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves.  Season to taste with salt and pepper and stir to combine.  Cover and cook on high heat for 6 hours.  Serve in tortillas with cheese and cilantro.

Recipe and link:  http://www.marthastewart.com/329032/slow-cooker-carne-guisada?czone=food/comfort-foods-center/comfort-foods-dishes&center=854190&gallery=274310&slide=286249

Week 31: Recipe #5--Mini Shepherd Pies

These were really good!  The meat had a great flavor and they were pretty easy to put together.  I found these on a website called Quick Dish (see link below).  They are 8 WW+ points a pair--not bad!  I served these with a green salad and applesauce.  Makes 12 "pies", or 10 if you use the biscuits like I did.

Photo from Quick Dish

You'll Need:

• 2 large whole potatoes (I used four small)
• cream for mashed potatoes
• 1/2 lb. lean ground beef
• 1 tsp. steak seasoning
• 1 Tblsp. ketchup
• 1 tsp. Worcestershire sauce (I used a tablespoon...I like worcestershire sauce...)
• 1/3 c. frozen vegetables (peas, carrots, or mixed--I used mixed; always trying to get more veggies into the girls)
• 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet (I could not find these, so I just used refrigerated biscuits--there are 10 in a can)

Preparation:

1. Heat oven to 375 degrees.  Lightly spray 12 standard muffin cups with nonstick cooking spray.
2. Peel and quarter potatoes, boil in salted water until tender (about 15 minutes).
3. While the potatoes cook, heat a large nonstick frying pan over medium-high heat then add olive oil and ground beef.  Add steak seasoning then cook, occasionally using a spoon to break up meat, until browned.
4. Add ketchup, Worcestershire sauce, and frozen vegetables, then cook 2-3 minutes until heated through.  Taste for seasoning and add salt or pepper as necessary.  Remove from heat and set aside.
5. Unroll crescent dough on lightly floured work surface.  Press dough into 12 x 9 inch rectangle.  Cut into 12 evenly sized rectangles.  Fill each muffin cup with 1 square, gently pressing dough into bottom and sides of cup.  (Or, use the biscuits and save time and this extra step.)
6. Drain then mash potatoes with cream and season to taste with salt and/or pepper.
7. Fill each dough cup with 1-2 tablespoons of beef filling, then top with a spoonful of mashed potato.  Bake in oven 15-20 until dough is golden brown.  Cool 5 minutes then serve.

**Original recipe suggests to save time, you can use instant mashed potatoes--I can't do it.  I'll spend the extra time and use real ones.

Recipe and link:  http://quick-dish.tablespoon.com/2012/03/10/mini-shepherds-pies/

Week 31: Recipe #4--Lasagna Roll Ups

I found these on Pinterest, and they are from a blog called Life as a Lofthouse (see link below).  They were really good, and much easier to make than regular lasagna.  Plus, I love the portion control!  The recipe calls for 1/2 lb. ground beef, but I left that out and went meatless.  They were still very tasty.  I served these with a Caesar salad and applesauce.  Makes 9 roll ups.

Photo from Life as a Lofthouse

You'll Need:

• 1/3 c. grated parmesan cheese
• 1 (15 oz.) container ricotta cheese
• 1 c. shredded mozzarella cheese (I was out of this and instead used monterey jack...surprisingly, no one could tell the difference!)
• 1 egg, beaten
• 1 1/2 tsp. dried parsley
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 (24 oz.) jar spaghetti sauce
• 1/2 lb. lean ground beef (I left this out)
• 9 lasagna noodles
• 1 c. shredded mozzarella cheese (again I used monterey jack)

Preparation:

1. Preheat oven to 375 degrees.  Mix together the first seven ingredients (parmesan cheese to garlic powder) in a large bowl.  Cover with plastic wrap and place in fridge while preparing noodles and sauce.
2. In a large pot of water, boil lasagna noodles according to package directions.  Drain water, and gently lay out noodles onto wax paper.  (Don't let noodles touch because they might stick together.)
3. Meanwhile, cook hamburger meat in a large skillet until brown.  Drain grease.  Pour in spaghetti sauce and cook until mixture is thoroughly heated, 5-10 minutes.  (Because I left out the meat, I was able to skip this part, cutting down the cooking time significantly.)  Pour 1/3 of the meat sauce in the bottom of a 9 x 13 baking dish.  Set aside.  
4. Get the cheese mixture from the fridge.  Spread 1/4 cup of cheese mixture onto one lasagna noodle.  (Eyeball this so that you have enough mixture for all 9 noodles.)  Roll up and place seam side down into the baking dish.  Repeat with remaining noodles.
5. Pour remaining meat sauce over all the roll ups and then sprinkle with 1 cup mozzarella cheese.  Bake for 30 minutes, or until hot and bubbly.  Serve immediately.

Recipe and link:  http://life-as-a-lofthouse.blogspot.com/2011/12/lasagna-roll-ups.html