INA Chili

1 tsp olive oil
1 lb lean gr beef
1 small onion, chopped
1 green pepper, chopped
2 16-oz. cans diced tomatoes
1 16-oz can kidney beans, drained and rinsed
2 T. chili powder
1 T. cumin
Salt and Pepper to taste

Brown ground beef in saucepan, drain.
Add the onion and pepper; cook until onion is translucent.
Add remaining ingredients; cover and cook over low heat 20 minutes.

French Beef Dip

French Beef Dip

2 pounds of roast
8 oz. mushrooms chopped or whole
1 onion chopped
12 oz. beef broth (add day of)
6 Rolls
6 slices Provolone cheese

Assemble all ingredients(except broth) into freezer bags. Place in freezer. Day of cooking, place in slow cooker and add broth. Cook on low for 8 hours or on high for 4. Shred roast and make sandwiches. This recipe makes extra liquid, for dipping.
recipe is linked from:
http://mamaandbabylove.blogspot.com/2011/09/orange-beef-stew-chicken-n-cherries.html

Korean Beef Lettuce Wraps

Serves 4

3 Tab. Orange Marmalade
2 Tab. Soy sauce
1 Tab. Hoisin Sauce
1 Tab. Fresh ginger, grated
1 clove garlic, minced
1/4 cup canola oil
1 lb. 93% lean ground beef
8 scallions, sliced
2 carrots, finely chopped
1 red bell pepper, seeded and chopped
12 Boston or Bibb lettuce leaves

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger, and garlic in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Cook the beef, scallions, carrots, and pepper for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Add the soy mixture and cook, stirring, for 5 minutes or until well blended.
3. Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.

**If your kids will not eat it wrapped in lettuce, then you can serve over rice. **

Hawaiian Meatballs

Meatballs

Canned pineapple, drain juice

2 bell peppers (what ever color you like) chopped

1 onion, chopped

teriyaki sauce

Combine all ingredients in a crockpot on low for 4 hours or high for 2 hours

Make rice separately and combine when complete.

Broccoli Ginger Beef

1 1/2 lbs sirloin steak
1 head broccoli
1 can sliced water chestnuts
2 bunches green onions
4 Tbsp low sodium soy sauce
2 C beef broth
2 Tbsp vegetable oil
2 Tbsp corn starch
4 Tbsp honey
3 tsp dried ginger
Salt and Pepper

Directions:
Preheat a large pan with the 2 Tbsp vegetable oil over medium high heat. Slice the sirloin against the grain into 1/4 inch thick slices. Sprinkle with salt and pepper. Brown the beef in the oil and remove. Place slices on a paper towel lined plate to drain.

Slice the broccoli into bite size pieces and steam for 2-3 minutes in the microwave to take a little edge off, but still crunchy. Slice the green onions and drain the can of water chestnuts.

Add the beef broth, soy sauce, honey and dried ginger to the pan you browned the beef in. Mix the cornstarch with 1/2 cup of cold water and add to the pan. Stir and warm until bubbly. Taste the sauce and see how you like it. You can add more honey for sweetness or more soy sauce if you like it salty.

Add in the onions, water chestnuts, steamed broccoli and beef. Stir well and let the veggies get warm. Do not over cook or the onions and broccoli will get too soft.

Thaw in the fridge for 1-2 days.

Saute broccoli and carrots, add onions and water chestnuts once the carrots are soft enough. Add sauce (add cornstarch to thicken sauce) then add meat stir until warm. Serve over rice.

Taco Casserole

1 pound ground beef (optional rice…my addition)

1 small onion, chopped (peppers, tomatoes, and various shredded garden veggies in the summer time to make it a really healthy option)

1/2 tsp. garlic powder

1 envelope of taco seasoning

1 can (8 ounces) tomato sauce

1 cup sour cream (light sour cream works perfectly)

1 cup cottage cheese (have done it with all cottage cheese in a pinch)

2 cups crushed tortilla chips (this is how I use up our crushed stale reminents in the pantry)

2 cups (8 ounces) grated Monterey Jack cheese (or whatever you have on hand)

Preheat oven to 350 degrees. In a skillet, brown the beef, then drain off extra fat; remove from heat. Add onion, garlic powder, taco seasoning mix, and tomato sauce to beef; mix and set aside. In a medium sized bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of a 2 1/2 quart casserole dish that has been coated with a nonstick vegetable spray. Add enough meat mixture to cover the chips, then cover the meat with half of the sour cream mixture. Sprinkle with half the grated cheese. Repeat layers. Bake uncovered, for 30-35 minutes, until cheese melts and casserole is heated through.

Slow cooked beef and mashed potatoes

6 lbs. of Chuck Roast

3 Yellow or White Onions

5 lbs. of Carrots

8 oz. package of Mushrooms

1 26 oz. can and 1 10.75 oz can of Cream of mushroom soup

2 10.75 oz. cans of Golden mushroom soup

36 oz of Water

8 T. Worstershire

Salt and fresh ground Pepper

Cut roast in to 1-2 inch cubes discarding big ribbons of fat. Lightly salt and generously pepper the cubed meat. Heat a few tablespoons of oil in a heavy pan and brown all sides of the meat. Remove meat and repeat step until all meat is browned. Place browned meat in crock pot. Chop onion and place over meat. In a separate bowl, mix soups, water and worcestershire. Pour over meat and onions. Slice mushrooms thinly and chop carrots into large bite sized pieces as consistently as possible. Place over sauce.

Cook on high for 3 hours and then on low (2-3 hours) until meat is tender and carrots are not too soft.

Stir gently. Serve over mashed potatoes.

-or-

Cool. Divide. Freeze.

Makes at least 24 generous servings.

Beef Stroganoff-ish

1 lb hamburger
1 pkg mushrooms
1 packet lipton onion soup mix
1 can cream of mushroom soup
1-2 cups beef broth
salt & pepper to taste
egg noodles

Brown hamburger & drain grease. Saute mushrooms. Combine other with soup mix, mushroom soup & beef broth. Bring ingredients to a boil then let simmer for a little while.

Cook egg noodles. Drain and combine w/ hamburger & mushroom mixture.

I make this off the top of my head so the measurements vary. I serve with a big side of steamed veggies.

Steak N Chop Tri Tip

1 Tri-tip Roast
1 bottle of Lawry's Steak & Chop Marinade

Could it get any easier???

Marinate 30 minutes & grill.

Potato and Hamburger Casserole

6 or more potatoes partially cooked and sliced
1 can cream of mushroom soup
1 can milk
1 pound hamburger, seasoned with salt and pepper
minced onion

1. Fry hamburger and onions until brown. Pour off grease.
2. Mix soup and milk, then add to hamburger. Mix well.
3. In a casserole dish, layer potatoes, meat/sauce, potatoes, meat/sauce.
4. Bake at 350 for 30-40 minutes, or until potatoes are tender.

BBQ Meatballs

Ingredients
FOR MEATBALLS
1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
_____
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
_____
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Preparation Instructions
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Campbell's Kitchen: Beef Taco Skillet

Campbell's Kitchen: Beef Taco Skillet

I am adding taco seasoning and leaving out the tortillas so that you can wrap them up or add them when you reheat it. I have had this before and it's a one skillet meal that is fast, cheap and easy and DELISH! In the comments section someone mentioned adding fritos. That sounded yummy. I would serve it with sour cream, shredded lettuce and tomato.

PF Chang's Mongolian Beef

Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced (I used a paste)
1 Tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
3 large green onions, sliced in 2" segments
Instructions:
Heat 2 tsp of vegetable oil in a medium saucepan on med heat, oil shouldn't get too hot. Add ginger and garlic to the pan. Almost right away add the soy sauce and water.
Dissolve the brown sugar in the sauce. Raise the heat to medium high and boil the sauce for 2-3 minutes or until thickens slightly. Remove from heat.
Slice the steak against the grain into 1/4" thick slices. You can get this cut if you tilt your knife 45 degrees as you slice.
Dip the steak pieces into the cornstarch, applying a thin dusting to both sides. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up the oil in a wok or deep skillet. The oil should be hot, but not smoking.
Add the beef and saute for 2 minutes or until the beef edges are just beginning to darken. Stir meat around so it cooks evenly. Remove the meat and rest it on paper towels. Pour the oil out of the wok.
Put the pan back over med heat and put the meat back in, let it simmer for about a minute.
Add the sauce, cook for another minute while stirring. Then add the green onions. Cook for another minute.
Remove the meat/onions from the pan and put on a serving dish.
Serve with brown or white rice.