CREAMY TOMATO & MUSHROOM SAUCED ROUND STEAK

CREAMY TOMATO & MUSHROOM SAUCED ROUND STEAK

This tender, home-style steak and noodle dish is a family favorite.

Preparation time: 15 min   Cooking time: 8 hrs  26 min  

Yield: 6 servings 

2		medium onion, thinly sliced
2		tablespoons LAND O LAKES® Butter
2		pounds boneless beef round steak, cut into 6 pieces
3/4		cup canned diced pasta ready tomatoes
1		(10 3/4-ounce) can condensed cream of mushroom soup
1/2		teaspoon dried marjoram leaves
1/4		teaspoon pepper
1/8		teaspoon garlic powder
1/4		cup all-purpose flour
1/4		cup cold water
		Hot cooked noodles, if desired

Place onions in bottom of slow cooker. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef. Cook over medium-high heat, turning once, until browned (3 to 5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.

Increase heat setting to High 20 minutes before serving. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

To serve, spoon beef mixture over hot cooked noodles, if desired.

Recipe Tip
Place any leftovers in a freezer container with a tight-fitting lid. Label items with the date they were placed in the freezer as well as the contents. Freeze cooked meat casseroles for up to 6 months and soups and stews for up to 3 months.

Lazy Enchiladas

I think I will be even lazier and toss this all in the crockpot!  

 Lazy Enchiladas

1 lb ground beef
1/2 cup chopped onion
1 can cream of mushroom soup
1 8oz can tomato sauce
1 packet powdered enchilada sauce mix
1/2 cup water
1/2 can ro-tel
6 to 10 tortillas
2 1/2 cups grated cheese

Brown beef & onion in pan – drain fat.
Add soup, tomato sauce, enchilada mix,
water, and Ro-Tel (I’ve been known to toss the rotel into the blender
so that it’s not “chunky” – my kids have issues)
Simmer 15 to 20 minutes
Spray 9 X 13 pan with pam or like product
Tear tortillas in pieces, and layer in pan
(tortillas, meat sauce, cheese, more tortillas, meat sauce)
Bake at 350° for 20 minutes.
Sprinkle cheese on top & bake 5 more minutes.

Herbed Chicken and Tomatoes

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Please come back and join me for Freezer Food Friday!

Herbed Chicken and Tomatoes

 

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese. Yield: 4 servings.

Turkey-Black Bean Chili

Turkey-Black Bean Chili

Black beans, the beans of choice in Caribbean cooking, also make a fine chili. Recipe adapted from BH&G Soups & Stews edition
1 medium onion, chopped
1 tablespoon cooking oil
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon bottled minced garlic (2 cloves)
1 teaspoon anise seeds, crushed
1 bay leaf
1/2 teaspoon ground coriander
8 ounces uncooked ground turkey
1 (15-ounce) can black beans, rinsed and drained
1 (14 1/2 -ounce) can diced tomatoes, undrained
1 (14-ounce) can chicken broth
1 medium red sweet pepper, chopped
1 fresh jalapeno chile pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh cilantro
Shredded Monterey Jack cheese (optional)
Thinly sliced green onions (optional)
In a 4-quart Dutch oven, cook onion in hot oil over medium heat until tender. Stir in chili powder, cumin, garlic, anise seeds, bay leaf, and coriander. Cook and stir for 1 minute.
Stir in ground turkey; cook for 5 to 7 minutes or until brown.
Add black beans, undrained tomatoes, chicken broth, sweet pepper, jalapeno pepper, salt, and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Stir in cilantro. If desired, serve with shredded cheese and/or sliced green onion.

Makes 4 main-dish servings.
Per serving: 252 calories; 10 g fat (2 g saturated fat; 36 percent calories from fat); 26 g carbohydrates; 35 mg cholesterol; 1,085 mg sodium; 21 g protein; 8 g fiber.
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Mushroom-Broccoli Turkey Lasagna

Mushroom-Broccoli Turkey Lasagna

Serves 8

3 cups cooked turkey or chicken, chunked
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of chicken soup
1 cup sour cream
1/2 medium onion, chopped
12 mushrooms, sliced
1/2 tsp garlic powder
1 cup grated Parmesan cheese
8 oz lasagna noodles, cooked according to package directions
2 1/2 cups cheddar cheese, grated
1 package (12 oz) frozen broccoli ( I would probably use fresh, maybe steamed)

Saute onion and mushrooms until lightly browned. Mix together turkey, soups, sour cream, garlic, and Parmesan cheese until well combined. Line bottom of 9″ x 11″ baking dish with half of the cooked noodles and spread half of turkey mixture over them. Sprinkle on 1 cup cheddar cheese and all the broccoli. Place another layer of noodles over broccoli, then spread on the remaining turkey mixture. Bake for 30 minutes in a preheated 350°F oven. Top with remaining cheese and bake 15 minutes more.

One Banana Banana Bread

One Banana Banana Bread

1 Large Very Ripe Banana (or two small ones)
1 Egg with enough milk to make One Cup liquid
1 Stick butter/margarine (softened) ( 1 stick = 1/2 cup )
1 tsp Vanilla
1-1/2 Cup Flour
1 Cup Sugar
1 tsp Baking Soda
Nuts (optional)

Put all ingredients in a large bowl together (don’t need to sift or
mix anything beforehand). Use mixer on slow to medium to mix until
lumps are pretty well gone (not too long or bread will be too firm).

Pam-Spray® bread pans (do not flour).

Fill pans 2/3 full

Bake 55 Minutes @ 350 Degree until Golden Brown. Toothpick test for
doneness. This bread comes out quite moist and quite a lot of banana
flavor (with only the one banana)!

You can use this same recipe to make itty bitty, kid-sized teacakes
(bake time is about 15-18 minutes), cupcakes, small loaves, etc.

The baked bread can be wrapped up in foil and frozen. Just pull it
out, defrost it, unwrap and reheat in paper towel in the microwave
until warm. Slice it and enjoy!

R.J.’s Smoked Brisket Soup

R.J.’s Smoked Brisket Soup

Preparation  (easy)
Time  30 Minutes

• Celery medium dice 1 cup
• onions medium dice 1 cup
• Butter 5 ounces
• Flour 5 ounces
• Beef consumme 2 qts.
• Frozen Mixed Vegetables ( fresh if you have them) 2 lbs
• Thyme ground pinch
• Black pepper ground 2 tsp
• Beef brisket course chop 1.5 lbs
• Rotel tomatoes1-#10 can
• Salt 2 tsp

In a large heavy bottom stock pot cook butter, onions and celery until vegetables are tender. Add flour and mix well. Cook roux for 5 minutes stirring frequently. Add beef consumme slowly whisking to incorporate all liquid. Bring liquid to a slow simmer and then add remaining ingredients. Bring back to a simmer and cook for 20 minutes before serving. This is a great crock pot recipe and will serve 10-12 guests.

Menu Plan Monday – Week 54 for me

 

I know it is only Friday, but I do my shopping today, so my menu plan starts today. Call me a rebel!

Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for.I only planned 6 meals as I am finding that 7 are too many ( 6 may be too).Please come back and join me for Freezer Food Friday!

I will probably serve fish on Friday night, with salad and rice.

Easy Shepherd’s Pie   

Country Salisbury Steak       

Cheese Tortellini, Garlic Bread, Salad

Italian Bread Soup  

Easiest Crock Pot Chicken and Biscuits Recipe

Freezer Food Friday – Freezer French Toast

Welcome to Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Freezer French Toast

 4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
10 slices day-old French bread (3/4 inch thick)
1 to 2 tablespoons butter, melted

In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13-in. x 9-in. x 2-in. baking dish. Pour egg mixture over bread. Let soak for several minutes, turning once to coat. Freeze until firm. Package in airtight containers.
    To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450° for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Yield: 4-5 servings.

Spicy White Chicken Chili

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Spicy White Chicken Chili


From Recipe is by Sharon Biddle.

Serves 6 to 8.

3 (15-oz.) cans Great Northern beans, undrained
1 (16-oz.) jar salsa
1 (4-oz.) can green chilies
4 boneless, skinless chicken breast halves, cut in bit-size pieces
1 cup chicken broth
2 tsps. ground cumin
2 tsps. chili powder
1 (8-oz.) pkg. shredded Monterey Jack cheese
1 (8-oz.) pkg. Colby Cheddar cheese

1. Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and chili powder into slow cooker.

2. Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve.

Note: A large slow cooker is needed for this recipe.