Maw Maw’s Country-Style Steak

Maw Maw’s Country-Style Steak

 

Start to finish: 5 minutes preparation, 6 or 10 hours cooking time (depending on heat level)

 

Yield: 4 servings

 

•1 1/2 to 1 3/4 pounds cubed steak

•1 large onion (for 1 cup sliced rings)

•14 teaspoon ground black pepper

• 1 (1034 ounce) can 98 percent fat-free cream-of-mushroom soup (see cook’s note)

• 1 envelope (0.15 ounce) reduced-sodium brown-gravy mix (see cook’s note)

•1 cup water

 

Cook’s note: For testing purposes, we used Campbell’s 98 percent fat-free cream-of-mushroom soup and McCormick’s 30-percent-less-sodium brown-gravy mix. We used a Crock Pot 6-quart oval slow cooker. Other brands and sizes will also work; adjust cooking times to accommodate. Times stated here are for the oval Crock Pot brand. You may have three layers of steak and onions if your slow cooker is not the oval size.

 

Cut any large pieces of steak into roughly 4-inch-wide pieces. Place a single layer of steak in the bottom of a slow cooker. Peel and slice the onion into 14-inch-wide rings. Place half of the onion rings over the steak. Sprinkle half of the pepper over the onions. Layer the rest of the steak over the rings and top with the remaining onion slices and pepper (see cook’s note).

 

In a small bowl, combine the soup, gravy mix and lukewarm water, and mix well. Pour the gravy mixture over the steak, and cover the slow cooker. Cook on high heat for 6 hours or low heat for 10 hours. Remove steak to a large platter, and spoon the gravy over the steak. Serve immediately.

Chicken and Corn Chili

Chicken and Corn Chili

 

  6 servings Prep: 10 minutes

Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

 

1  large onion, chopped

1  pound boneless, skinless chicken breasts

2  cups low-sodium chicken broth

1  green pepper, seeded and chopped

1  jalapeno chile, seeded and chopped

1-3/4  teaspoons ground cumin

1/2  teaspoon cayenne pepper

3/4  teaspoon salt

1  can (14.5 ounces) diced tomatoes with jalapenos, drained

1-1/2  cups frozen corn, thawed

2  cans (15 ounces each) cannellini beans, drained and rinsed

2  tablespoons stone-ground cornmeal

  Shredded Monterey Jack cheese

 

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

 

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Menu Plan # 83

Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) 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.

 

 Please come back and join me for Freezer Food Friday!

 

 

Apricot Lemon Chicken

 

Mango Chutney Chicken

HOT DOG SOUP

Tacos

TJ Mandarin Orange Chicken, rice

Sesame Orange Salmon, rice, salad

Unbeatable Sausage Gravy and Biscuits

 

 

 

MACARONI AND CHEESE

 

Welcome to Freezer Food Friday!

 

Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. 

You can check out all previous Freezer Food Friday recipes HERE.  

 

 

 

MACARONI AND CHEESE

 

1 quart cooked macaroni (about 2 cups uncooked)

 3 large or 4 medium eggs

2-1/2 cups milk

1/2 stick margarine

1 teaspoon salt

1/4 teaspoon pepper

1/2 pound New York cheese, grated

 

Cook macaroni in boiling salted water until done. Don’t overcook. Drain and rinse.

Combine eggs, milk, margarine, salt and pepper. Add macaroni to egg mixture. Add half of the cheese.

Pour into a buttered casserole dish and sprinkle with remaining cheese.

Set the casserole dish in a pan with about 1-inch of water in the bottom.

Bake at 350 degrees for about 40 minutes, or until set.

 

Note: This freezes beautifully. Pour what you don’t need into plastic covered bowls and freeze.

When you get ready for it, turn it out of the bowl into a casserole dish. Let thaw and proceed as before.

 

 

 

 

Apricot Lemon Chicken

Apricot Lemon Chicken

 

With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

 

 2 pounds of boneless breast of chicken 

 1 lemon, quartered 

 1 teaspoon Kosher salt (or a 1/2 teaspoon of regular salt) 

 1 teaspoon brown sugar 

 1/4 cup coarsely chopped dried apricots 

 1/4 cup orange juice 

 1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available) 

 

 

 

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

 

Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours.

 

 

Serves 6.

Tuscany Sausage Soup

Tuscany Sausage Soup

 

4 mild Italian sausages (preferably turkey)

1 inner stalk celery, diced

3 medium zucchini, thinly sliced

1 small onion, chopped

3 cups beef stock

8 oz can tomato sauce

2 tsp fresh chopped basil OR 1/2 tsp dried basil

salt and pepper to taste

grated Parmesan or Romano cheese for garnish

 

Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute for 2 minutes, stirring. Put stock, tomato sauce and basil into crockpot and mix. Heat on high for 30 minutes. Add sausage-vegetable mixture to crockpot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese.

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

 

1 tablespoon EVOO – Extra Virgin Olive Oil

1 pound ground sirloin

1 softball-sized onion, chopped

1/4 cup steak sauce

1 cup beef stock

Salt and ground black pepper

4 dinner rolls

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 cup provolone, shredded

 

Preheat broiler.

 

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don’t burn!

 

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

 

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Apple Pie Bread Pudding

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .

 

 

Apple Pie Bread Pudding

 

   Nonstick cooking spray

3  eggs, beaten

2  cups milk, half-and-half, or light cream

1/2  cup sugar

1  21-ounce can chunky apple pie filling (more fruit)

6-1/2  cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)

  Whipped cream or vanilla ice cream (optional)

 

 

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.

 

2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.

 

3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to

45 minutes to cool slightly before serving (pudding will fall as it cools).

 

4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

 

*Note: To make 4 -/2 cups dry bread cubes, you’ll need 8 or 9 slices fresh bread. Spread bread cubes in a single layer in a 15×10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

 

Borrowed from Dessert Du Jur –

 

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Hot Roast Beef Sandwiches

Hot Roast Beef Sandwiches

2 onions, sliced into 1/4-inch thick rings

3 cloves garlic, sliced

3 pounds beef chuck roast, well-trimmed

1 tablespoon soy sauce

1/3 cup fat-free mayonnaise

1-1/2 tablespoons prepared horseradish

10 large slices sourdough bread, toasted and halved

 

 

* Place onions and garlic in slow cooker. Season roast with salt and pepper.

 

* Coat large skillet with cooking spray and place over high heat. Brown roast on all sides. Place on top of onions in slow cooker. Sprinkle with soy sauce.

 

* Cover. Cook on low 5 to 6 hours or on high 3 to 3-1/2 hours, until meat is tender and an instant-read thermometer inserted into center reaches 160 degrees.

 

* In bowl, combine mayonnaise and horseradish. Slice meat thinly, and layer between slices of toast with onions and horseradish spread.

 

Makes 10 servings.

 

Nutritional information per serving: 476 calories, 42 g. protein, 58 g. carbohydrates, 8 g fat, 3 g saturated fat, 61 mg cholesterol, 3 g fiber, 928 mg sodium

 

Source: Prevention Slow Cooker Recipe Book

Ginger pork and rice

Ginger pork and rice

 

3 cups of fat free beef broth

3 tbsp. of olive oil or vegetable oil

1 pound of centre cut pork chops, cut into ½ inch cubes

4 cloves of garlic

¼ cup of apple juice

1 tbsp. of soy sauce

1 tbsp. minced gingerroot

2 tbsp. of cornstarch

¼ cup of water

1 cup of basmati rice (or long grain rice)

fresh parsley for garnish

 

In a non-stick frying pan, add olive oil and pork and cook until brown, about 5 minutes. Remove and place in crock pot. Add 1 cup of broth, apple juice, soy sauce, garlic and gingerroot. Cover and cook on low until pork is cooked through and tender, about 6 hours.

 

Combine the water and cornstarch in a small measuring cup. Pour into the pork mixture. Cook, stirring, until slightly thickened, about 5 to 10 minutes.

 

In a 3 liter pot, bring remaining 2 cups of broth to a boil. Stir in rice, reduce the heat and cook until the rice is tender and liquid has been absorbed, about 20 minutes. Place rice on 4 plates and top with pork mixture. Garnish with the parsley.