Corned Beef and Cabbage

 

We never tried corned beef growing up but I make this every year (except this year because I was horribly ill). It's so good and my boys love it extra when served with Irish soda bread. I got this from Laura Tabul, who so generously shared this recipe with the world. Enjoy!

Corned Beef and Cabbage

1 3-lb corned beef brisket with spice packet*

10 small red or yellow potatoes, scrubbed clean

5 medium carrots, peeled

1 large cabbage head, washed

1. Place corned beef in stock pot and cover with water. Add spice packet, cover with lid, and bring to a boil. Reduce heat and simmer until corned beef is about fork-tender, about 2 hours. 

2. While beef is simmering, cut potatoes in half. Cut peeled carrots into 3-inch pieces. Cut cabbage into small wedges. 

4. When corned beef has cooked 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook 15 minutes more.

5. Remove meat and let rest for 15 minutes. Leave broth and vegetables in stock pan. Slice meat across the grain. Serve with vegetable and broth.

* Cook time for fork-tender corned beef is 45-50 minutes per pound, so adjust accordingly by adding more or less time in step 1. (This is where those math skills come into play.)

Quesabirria Tacos (birria meat)

 

The meat is really good. The cinnamon adds a unique depth to the flavor. It can be used in enchiladas, street tacos, sopas, tostadas, anything, really! My kids love the meat, but found it a bit too spicy (they still ate it). Note that it takes hours to marinate and prepare! I tweaked a recipe from Rustic Family Recipes. Serves 8 +.

Quesabirria Tacos (birria meat)

2 lbs. beef chuck roast

4-5 short ribs, deboned

1 Tbsp. salt

1 tsp black pepper

1 10-oz can red enchilada sauce

1 7-oz can chipotle peppers in adobo sauce

1 Tbsp. chili powder*

3 Tbsp. apple cider vinegar

5 cloves garlic, peeled and minced

1 1/2 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cayenne pepper

1 Tbsp. olive oil

1 c white onion, chopped

2 tsp ground cinnamon

2 bay leaves

32 oz. beef broth

16 yellow corn tortillas

1 1/2 c Oaxaca cheese, shredded

1. Prepare the meat: trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

2. Make the marinade: In a blender, place the enchilada sauce, chipotle peppers in adobo sauce, chili powder (*cut to 1 tsp for less kick), apple cider vinegar, garlic, oregano, paprika, cumin, and cayenne pepper. Blend until smooth.

3. Pour sauce over meat in container. Apply lid. Refrigerate at least 1 hour.

4. Preheat oven to 325 degrees. Drizzle 1Tbsp. olive oil on bottom of a french or dutch oven and heat over medium heat. Add chopped onion and sauté 3 minutes or until softened. Add marinated meat and all of the sauce. Stir in cinnamon, bay leaves, and beef broth. Cover, add to preheated oven for 3 hours.

5. Remove stew from oven and pull apart with tongs and/or forks, removing fat and set aside. Stir to coat with sauce. Wa-la! The meat is finished.

6. If making quesabirria tacos, prepare a paper towel-lined serving platter. Melt the reserved fat in a large skillet over medium-high heat. Dip one side of corn tortilla in stew sauce and place coated side down onto the heated skillet. Top tortilla with Oaxaca cheese. When cheese starts to melt, top with shredded beef and fold in half. Fry on both sides until crispy. Remove and set onto a paper towel-lined serving platter. Repeat with remaining tacos.

7. Top with more Oaxaca cheese and/or fresh cilantro, avocado, etc. Pour some remaining birria stew broth into a cup for a yummy dipping sauce.

Steak and Shrimp Kabobs

These kabobs are SO delicious and super quicky and easy. You can put these together in the morning and refrigerate so they're ready to grill when you get home. The beautiful thing about making your own food is that you can put whatever meat or vegetables on it you want! My kids LOVE these, and frankly so do I, I just can't make enough. Serve with a garden salad, rice pilaf, and warm bread. Serves 4. 

Steak and Shrimp Kabobs 

1 bag xl shrimp (26-30 per lb), deveined and peeled 

1 lb stew chunks, or sirloin steak 8 oz 

whole button mushrooms 

bell pepper, seeded and cut into 1" chunks 

1 Tbsp olive oil 

1 Tbsp garlic or seasoned salt, or seasoning of your choice 

dash of pepper 

Skewers 

1. Make sure grill grates are clean. Preheat grill to 350 degrees. If using wooden skewers, soak in warm water (so they don't catch fire). 

2. Cut steak into 1" pieces if using a steak. 

3. Pat shrimp dry with a paper towel. 

4. Combine shrimp, steak, mushrooms, bell pepper pieces, olive oil, and seasoned salt in a large bowl. Sprinkle pepper over the top. Toss to coat evenly. 

5. Push skewer through a piece of steak followed by a piece of shrimp in a "c" curve. Add a mushroom (carefully, they break easily) and piece of bell pepper. Repeat until skewers are mostly full, leaving 2" at the bottom to handle. 

 6. Grill on heated grill 4 minutes per side, or until shrimp is opaque and steak is cooked to desired doneness. Serve immediately.

Asian Beef with Snow Peas

This was a super easy, tasty dish! I love those, especially since most days are crazy busy. Serve over hot rice or egg noodles. Thanks Marbalet for the recipe! Makes 4 servings.

Asian Beef with Snow Peas

3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp packed brown sugar
1/2 tsp corn starch
1 Tbsp olive oil
1 Tbsp minced fresh ginger root (thumb sized root)
1 Tbsp minced fresh garlic
1 1/2 lb beef round steak, cut into thin strips
8 oz snow peas

1. In a small bowl, combine soy sauce, rice vinegar, brown sugar and corn starch; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 4 minutes, or until evenly brown. Add the snow peas and stir-fry an additional 3 minutes. Add the soy sauce mixture and bring to a boil, stirring constantly. Lower heat and simmer until sauce is thick and smooth. Serve immediately over hot rice or egg noodles.

Beef Samosas

This is a beef and potato mixture with distinct Indian flavor rolled up and fried in a crispy outer shell. My kids got stuck on the Indian seasonings but loved the fried exterior. My husband wanted to marry them. If you like Indian food, you'll love these! You can make the filling ahead and fry right before serving. Serves 6 to 8.

Beef Samosas

2 large potatoes, peeled and chopped
1 c frozen peas
2 Tbsp olive oil
1/2 tsp cumin seeds, or 1/4 tsp cumin powder
1 bay leaf, crushed
1 large onion, diced
1 lb ground beef
4 cloves garlic, minced
1 Tbsp minced fresh ginger root
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 Tbsp fresh cilantro, chopped
1 green chili pepper, seeded and diced
oil for frying
8-oz phyllo dough, defrosted

1. Bring medium saucepan of lightly salted water to boil. Stir in potatoes and peas. Cook until potatoes are fork tender, about 15 minutes. Drain, mash together and set aside.
2. Heat oil in large saucepan over medium-high heat. Brown cumin seeds or powder and crumbled bay leaf. Stir in onions and ground beef. Cook until beef is evenly browned and onions are soft, about 5 minutes. Mix in garlic, ginger, black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the potato mixture. Remove from heat and stir in cilantro and chili peppers; set aside.
3. Heat oil in large, heave saucepan over medium-high heat. If phyllo sheets are large, fold into fourths. Place 1 to 2 Tbsp mixture into each phyllo sheet, long and skinny and roll up.
4. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Swedish Meatballs and Gravy

I love the meatballs from Ikea and I think these rival them! My boys LOVED them with the gravy over mashed potatoes and steamed green beans. There were five left in the pan, which I was looking forward to eating for lunch the next day. I got up to clean my plate and returned to find my 2 year old had gobbled them up. Needless to say they were delicious. Serves 6.

Swedish Meatballs and Gravy

1/2 c Italian seasoned bread crumbs
1/2 c heavy cream
1 Tbsp butter
1/2 c onion, minced
1 lb ground beef
1/3 lb ground pork
1 egg
1 Tbsp brown sugar
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1 Tbsp butter
1/4 c chicken broth

3 Tbsp flour
2 c beef broth
4 oz sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Mix the breadcrumbs and cream in a small bowl; let sit until crumbs absorb cream, about 10 minutes.
3. Meanwhile, melt 1 Tbsp butter in small skillet over medium heat. Add onion and cook until browned, about 10 minutes. Place onion in large mixing bowl; add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice and ginger and mix well (I used my hands). Carefully add breadcrumbs and cream.
4. Melt 1 Tbsp butter in large skillet over medium heat. Pinch off 1 1/2 Tbsp of meat mixture per meatball and add to skillet. Cook until just the outsides are brown, about 5 minutes, turning meatballs often (and carefully because mixture is soft). Place browned meatballs in 9x13 baking dish; pour chicken broth and cover with foil. Bake in preheated oven until meatballs and cooked through, about 40 minutes. Prepare gravy.

GRAVY:

1. Pour pan drippings into a small saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in beef broth. Bring gravy to a simmer, whisking constnatly until tick, about 5 minutes. Just before serving, stir in sour cream. Season to taste with salt and pepper. Serve gravy with meatballs.

Italian Beef Sandwiches

I'm drooling at the thought of these delicious sandwiches. So easy, so tender, so savory. I'm not even a sandwich person but I love me a good hot sandwich. My husband and kids LOVED these. I used leftover meat to make beef enchiladas and they were phenomenal! Serve with a fresh garden salad or green steamed veggie. Serves 8 +.

Italian Beef Sandwiches

Ingredients:

2 1/2 - 5 lb beef chuck roast
3 c beef broth
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp dried parsley
1 tsp garlic salt
1 bay leaf
1 7-oz package dry Italian-style salad dressing mix

package hogie type buns
sliced cheese of your choice
additional topping options: sautéed mushrooms, sliced onion, sliced pepperoncini, sliced bell peppers

Directions:

1. Place roast in slow cooker. Bring water and seasonings to a boil in large sauce pan, mixing well. Pour juice over roast. Cover and cook on Low for 10 to 12 hours, or on High 4 to 6 hours. An hour or so before completion, remove bay leaf and shred meat.
2. Place sliced cheese on one side of  hogie buns and place under pm broiler, open-faced, until browned and cheese is melted (you could butter the other side of the bread before broiling). Heap shredded beef and any additional toppings on each bun. Use juices to dip. mmmmmmm....and enjoy!

Chili

UPDATED 2020 I've never been keen on chili and have searched high and low for a great recipe. Wala! My family LOVES this one. Instructions are for slow cooker or Instant Pot, but it could be made in a soup pot, as well, simmered with lid on for 5 hours. Perfect with cornbread. Serves 8-10.

Chili

2 tsp olive oil
1-2 lbs ground beef
1 onion, finely diced
3 cloves garlic, minced
1-4 oz can chopped green chilies
2-14 oz can crushed tomatoes
3-8 oz can tomato sauce
3/4 c beef broth, or 3/4 c water + 3/4 tsp beef bouillon
1-3 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
1-15 oz can kidney beans, drained and rinsed
1-15 oz cans pinto beans, drained and rinsed

1-15 oz can black beans, drained and rinsed

Optional toppings (I have to use them all, so good):
dollop sour cream
shredded cheese
tortilla chips

SLOW COOKER:
1. Heat oil in large skillet. Cook ground beef in oil until no longer pink. Add onion and cook 3 minutes more, or until onions are softened.
2. Mix beef and onion mixture with remaining ingredients in slow cooker. Cover and cook 5-6 hours on high or 6-8 hours on low. Serve warm with desired toppings.
INSTANT POT:
1. Turn Instant Pot to "Saute," then select More until its at hottest temperature. Add oil; once heated, cook meat until browned. Add onion until translucent, about 3 minutes.
2. Add remaining ingredients to Instant Pot; stir. Press "Chili/Beans" setting and secure lid. Cook 20 minutes. Release pressure manually or let release naturally. Serve warm with desired toppings.

Grilled Carne Asada

My friend Trina made up this recipe and it is divine! We can't get enough this. I make myself near sick from eating too much of it. My husband has deemed it our new favorite meat. :) Great in tacos, burritos, or just with Spanish rice and beans. So tasty!  Serve it in whole pieces to tear apart or cut into pieces. Serves 4-6.

Grilled Carne Asada

2-3 lb bottom round roast, sliced thin
1/2 c olive oil
1/4 c red wine vinegar
1 Tbsp lemon juice (1/2 lemon)
1 Tbsp Worcestershire sauce
2 Tbsp McCormick's Montreal Steak Seasoning
1/2 Tbsp garlic salt
2 cloves garlic, finely minced

1. Add meat to 9x13 baking dish, or similar. Set aside.
2. In small bowl, add olive oil, vinegar, lemon juice, Worcestershire sauce, Steak Seasoning, garlic salt and minced garlic. Beat with a fork. Pour over meat, lifting slices of meat with fork to coat all sides. Cover baking dish and refrigerate, allowing to marinade 2 hours to overnight.
3. Heat grill on high heat for 10 minutes. Cook slices of meat until browned and grill lines form, about 3 minutes each side. Serve immediately.

Beef Stew

I love beef stew, and while I always liked my mom's growing up, I wanted a version that didn't include mushroom soup. This one is fabulous. PERFECT for dipping breadsticks or rolls or even Italian or white or wheat bread inside. mmmmm...Hits the spot, especially on these cold fall evenings. My boys and husband loved it! I slightly tweaked this recipe off of about.com. Serves 4.

Beef Stew

1 Tbsp olive oil
1 lb boneless chuck roast, cut into 1-2" pieces
1/2 tsp salt*
1 tsp black pepper
1 small onion, chopped
1 1/2 Tbsp flour
1 clove garlic, minced
1/3 c red wine*
1 1/3 c beef broth**
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 bay leaf
1 large carrot, peeled and chopped
1 stalk celery, chopped
3 small potatoes, peeled and cut into eighths

1. Heat oil in heavy pot (w/tight fitting lid). When begins to smoke, add beef and brown.
2. Once browned, move meat to one side and add onion. Stir occasionally 5 minutes.
3. Reduce heat to medium-low. Add flour and cook 1 minutes, stirring often. Add garlic and cook another minute.
4. Add wine and deglaze the pan, scraping any brown bits stuck to bottom of pan. Simmer wine 5 minutes then add broth, thyme, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook on very low about 1 hour.
5. Add carrots, celery and potatoes; simmer, covered, another 30 minutes or until meat and vegetables are tender. Taste and adjust seasoning.
6. Turn off heat and let sit 15 minutes before serving.

* You can substitute beef broth, so adding a total of 1 2/3 total cups.
** I used chicken broth b/c that's all I had and it was awesome. Soups and stews are pretty flexible like that. :)

Slow Cooker Beef, Mushroom and Barley Soup

This is a really good and hearty stew. My husband loved it!, and I love being able to throw dinner in the crock pot. I tweaked a recipe from pecagirl27. You can add celery or anything else your heart could desire. Just note that leftovers are super gelatinous so add water or beef broth before reheating. Perfect for a cool evening. Serve with warm, crusty bread or cornbread. Serves 6-8.

Slow Cooker Beef, Mushroom and Barley Soup

8 c beef broth, or 8 c water and 8 tsp beef bouillon*
1 8-oz can tomato sauce
1 c water
1/2 onion, diced
1 c carrots, diced
2 medium potatoes, pealed and diced
3/4 c barley
1 6-oz package fresh mushrooms, sliced
4 cloves garlic, minced
1 1/2 - 2 lb beef sirloin, cubed
garlic salt, to taste
salt and ground pepper, to taste
2 bay leaves

1. Stir broth, tomato sauce, water, onion, carrots, potatoes, barley, mushrooms and garlic in slow cooker.
2. Season beef chunks with garlic salt, salt and pepper. Add to slow cooker. Add bay leaves.
3. Cover and cook on Low 6 hours, or until meat is tender and stew thickens. Remove bay leaves and serve.

* I used Beef flavored Better Than Bouillon and it was great

Steak and Veggie Kabobs

This marinade has a delicate yet succulent flavor. Serve with rice, mashed potatoes or by itself. The nice thing is you have the meat and veggie in one! My kids loved it, EVEN the vegetables. :D REMEMBER YOU HAVE TO MARINATE THE MEAT AT LEAST 2 HOURS, so prepare ahead of time. Thank you breezermom. Serves 4, though you could spread it out to 6 with more veggies.

Steak and Veggie Kabobs

1 lb boneless sirloin steak
1/4 c chicken broth or dry white wine
1/4 c olive oil
1 Tbsp chili sauce
1 1/2 tsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried whole thyme
1 garlic clove, crushed

10-20 Bamboo skewers
4 oz fresh mushroom caps
1 large bell pepper, color of your choice
2 small yellow and/or zucchini squash, cut into 1-inch pieces
20 oz can pineapple chunks (bigger than the tidbits), drained if using all
OR any vegetable combo you like

1. Trim the excess fat from the steak and cut into 1-inch cubes. Place the meat in a 9x7 baking dish. In a medium bowl, combine the broth or wine, olive oil, chili sauce, vinegar, Worcestershire sauce, salt, oregano, thyme and garlic clove; pour over meat. Cover and refrigerate at least 2 hours, stirring and turning meat occasionally.
2. Preheat grill to medium heat. Meanwhile, alternate meat and vegetables on skewers, reserving the marinade. If making more and want more vegetables, alternate one piece of meat for every two vegetables. If doing 1:1, it will make about 10 skewers.
3. Place kabobs on preheated grill and baste with marinade, turning every couple of minutes and basting frequently, until desired degree of doneness; about 15 minutes.

Chili Colorado Burritos

My husband RAVED over these. I thought they were delicious, but with the side of Santa Fe Lime Rice = PERFECTION! It's definitely a MAN FOOD. :) The meat is so tender and fall-aparty and all around they are scrumptious! My kids ate it hesitantly, though they loved the meat. Serve with rice and a dollop of sour cream. Makes 5 to 7 burritos.

Chili Colorado Burritos

2 lb stew meat or other beef sirloin, cubed
2 10-oz cans enchilada sauce
2 beef bouillon cubes
1 green onion, diced
1/2 c fresh cilantro, chopped
1/2 c refried beans
5 to 8 burrito size flour tortillas
2 c or more shredded cheese, divided

1. Place beef, enchilada sauce, bouillon cubes, onions and cilantro in slow cooker; cook on low 6 to 8 hours or on high for 4 hours.
2. Spread a thin layer of sauce on bottom of 9 x 13 baking pan. Remove meat with a slotted spoon and divide into 5 to 8 equal parts.
3. Preheat broiler. Warm tortillas in microwave for 30 seconds to 1 minute. Heat refried beans for 1 minute.
4. Spread 1 to 2 Tbsp refried beans, 1 portion of meat and a sprinkle of cheese on each tortilla. Fold. (Fold 1 side, then top and bottom, then last side (see pic below).) Place seam-side down in baking dish. Once all tortillas are filled, cover burritos with remaining meat sauce and sprinkle with remaining cheese. (If no cheese remains, add more...the more the merrier!)
5. Place under broiler until cheese is bubbly, up to 5 minutes.

Enchiladas With Green Sauce/Suizas

I don't recall where I found this...but it's good. ;) You can make them just with green sauce, or the Swiss way with white cream over the top. The green sauce is a bit spicy, so if you want less spice, use less green chiles. My kids loved these! You could let the green sauce cool and blend it. Also, you could use shredded chicken, pork, or beef. Your choice! Makes 12 enchiladas (I got full off of 2). ;) Enjoy!

Enchiladas With Green Sauce/Suizas

Green Sauce
2 Tbsp butter
2/3 c onion, diced
2 Tbsp flour
1 1/2 c chicken broth
3 green chile peppers, diced (1 c)
2 cloves garlic, minced
3/4 tsp salt
3/4 tsp ground cumin

Enchiladas
12 (8") corn tortillas
canola or vegetable oil for frying
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
2 c chicken breasts, pork, or beef, cooked and shredded
1/4 c green onion, diced

For Chicken Suizas
1 pint heavy cream

Toppings
4 plum tomatoes, diced
salsa
fresh spinach leaves, shredded

1. Green Sauce: Melt butter in medium sauce pan over medium heat. Saute onions until soft, 3 to 4 minutes. Stir in the flour, then the broth. Add the chiles, garlic, salt, and cumin. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside.
2. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Mix cheeses together; set aside.
3. In heavy skillet or frying pan, pour canola or vegetable until coats bottom of pan, about 1/4" to 1/2" deep and heat over medium to medium-high heat. Use tongues to fry tortillas 10-20 on each side, making sure the tortilla is still pliable. Let oil drip off; if desired, pat each one on a paper towel to help remove oil. Dip each tortilla in the green sauce (this softens the tortilla a bit). Place in pan and put about 2 Tbsp cooked meat and 2 Tbsp cheese inside each tortilla. Roll each tortilla and place seam side down in baking dish.
4. When all tortillas are filled, pour remaining green sauce over enchiladas. If making enchiladas suizas, pour heavy cream evenly over enchiladas. Top with green onions.
5. Bake uncovered 20 minutes. Serve immediately with diced tomatoes, salsa, and/or shredded spinach.

New York Steak Salad with Gorgonzola

This salad is soooooooo good. Seriously. Droolingly good. ;) Yes, I like to make up words. But man! The Gorgonzola melted on top of the steak is DELICIOUS and melds perfectly with all the flavors. You can use store bought honey mustard, but the homemade version is much, much better! They're both Food Nanny recipes. Try it out, enjoy, and let me know what you think! Serves 4-5 as a main dish. (It served 2 in our house because it was SO GOOD and we're PIGS.) hehehe...

New York Steak Salad with Gorgonzola

10 c romaine lettuce, chopped (1 medium head)
2 c croutons
2 medium tomatoes, cut into wedges
1/2 c thinly sliced red onion
1 c unpeeled sliced cucumbers
1 lb boneless New York steak
Olive oil
Seasoned salt, or salt and ground black pepper
1/2 c Gorgonzola cheese crumbles
Honey Mustard Dressing

1. Preheat oven to low broil (broil 450 degrees).
2. Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
3. Brush the steak lightly on both sides with olive oil. Sprinkle with seasoned salt or salt and pepper. Broil 6-11 minutes on each side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat). At the last minute, sprinkle the cheese on and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch strips.

4. Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates. Arrange steak slices on top of salad. Drizzle with salad dressing, if desired.

Genuine Italian Lasagna

I got this recipe from Our Best Bites recipe blog. SO GOOD!  Labor intensive (took 3 hours), but soooo worth it. My husband says it's the best lasagna he's ever had (he had it for breakfast this morning, people), and our friend said it was "heavenly". HA! Most poetic thing I've heard him say.
I like this website, though I haven't loved everything I've tried from it. Funny people. She says, "Some...may balk at the idea of vegetables in their Man Food. If you're not a fan of chunky vegetables in your lasagna, you could try grating them or tossing them in your food processor and letting Ms. Cuisinart do all the hard work. That way, you'll still get the hearty flavor and nutrients of the vegetables, but no one really has to know." She also says, "This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life."

Genuine Italian Lasagna 

Pasta/Lasagna Sauce

1/2 lb. ground beef or Italian sausage

2 15-oz. cans Italian-style diced tomatoes

1 15-oz. can tomato sauce

4-5 cloves of garlic, minced or pressed

1 onion, chopped

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 stalks celery, chopped

2 tsp. sugar

About 1/4 tsp. baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat. Taste to see if it needs more salt and/or pepper.

Béchamel (BAY-sha-mel) Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk

Preheat oven to 350.
To prepare Béchamel sauce, melt butter over over medium to medium-low heat (closer to medium) in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency (I don't know if it's my pots, but I always have to turn temp. to medium to get sauce to thicken and bubble). Mix with pasta/lasagna sauce.

FINALLY for the lasagna

12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. fresh shredded Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

1. Combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

2. Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over)

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely.

Meat Loaf the Kids Loved

I'm calling this, "The Meat Loaf the Kids Loved" because it's just that. They are picky eaters, but they LOVED it. Before I could sit down and say grace, they had inhaled it and were asking for "more chicken," as my 2 yr old said. :) My husband LOVED it, also. Thank you, Betty Crocker. Serves 4-8.

Meat Loaf the Kids Loved

1 1/2 lb lean ground beef (at least 80% lean)
1 c milk
1 Tbsp Worcestershire sauce
1 tsp chopped fresh, or 1/4 tsp dried sage leaves
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1 clove minced garlic, or 1/8 tsp garlic powder
1 large egg
3 sliced bread, torn into small pieces, or 1/2 c dried bread crumbs
1 small onion, diced (1/4 c)
1/2 c ketchup, chili sauce, or barbecue sauce

1. Heat oven to 350.
2. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 8x4" or 9x5" loaf pan, or shape into 9x5" loaf in ungreased 13x9" pan. Spread ketchup over top.
3. Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until center is no longer pink and thermometer reads at least 160 degrees. Drain meat loaf.
4. Let stand 5 minutes; remove from pan.

Hungarian Goulash

Oh gosh, goulash. :) This is a nice warm, filling meal. Very papricka-ey. :) And tasty. Nice thing is you can serve it over any type of noodle you want. I used spaghetti noodles I needed to use up and it was great! Use 2 tsp olive oil, lean beef and fat free sour cream to lower fat content. The picture is pre-sour cream. Please excuse. ;) Serves 4-6.

Hungarian Goulash

1 Tbsp olive oil
1 1/2-lb beef chuck, cut into 1-inch cubes
1/2 c beef broth
3 Tbsp paprika
1 1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp pepper
2 large onions, chopped (3 c)
2 cloves garlic, finely chopped
1 (14.5 oz) can whole tomatoes, undrained
1/4 c cold water
2 Tbsp all-purpose flour
6 c hot cooked noodles of your choice
Sour cream

1. Heat oil in 4-quart dutch oven or 12-inch skillet over medium heat. Add beef and cook 10-15 minutes, stirring occasionally, until beef is brown. Drain any fat from pan.
2. Meanwhile, pour contents of tomato can to medium bowl. Use fork or hands (hands are much easier) to break down the tomatoes into small pieces, then add broth, paprika, salt, caraway seeds, pepper, onions and garlic. Pour over meat and heat to boiling; reduce heat. Cover and simmer 1 hour 10 minutes, until beef is tender.
3. In zip-lock baggie shake water and flour until well mixed. Gradually add to meat mixture. Bring to a boil, stirring constantly, and boil 1 minute. Serve over noodles with a dollop of sour cream.

Slow Cooked Roast Beef and Potatoes

When I first saw this I was hesitant to try it. Especially after seeing the brown sugar. But it was SO. GOOD. I wanted to eat the whole roast myself, and I actually wanted to eat cooked carrots, which is a momentous occasion. :) It's easy and serves a lot, as well. Enjoy this one!

Crock Pot Roast Beef and Potatoes

1 (4-lb) beef sirloin or pork roast*
garlic salt
1/3 c packed brown sugar
3 Tbsp cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 (10.75 oz) can condensed cram of mushroom soup
1 (1-oz) packet onion soup mix
1 c beef broth
5 large carrots, peeled and cut into 1" pieces
6 red potatoes or medium russets, scrubbed and quartered

1. Place the roast in a slow cooker. Sprinkle with garlic salt.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to hold them.
4. Cook on high heat 5 of 6 hours on high heat, or 10 to 12 hours on high heat.

If you choose not to add the carrots or potatoes, then two alternate side dishes are mashed potatoes and a green salad.

* use less fatty beef, and trim off any fat you see, to lower fat content

Tater Tot Casserole

This is so easy, so scrumptious, so filling. Four ingredients. It's rare for my boys to clean the plate, but they always do when I serve this. Serve with fruit or garden salad or green beans. Serves 6-8.

Tater Tot Casserole

2 lbs ground beef or ground turkey*
garlic salt
onion powder
1 10-oz can cream of mushroom soup
1-2 cups shredded cheddar cheese
1 2-lb bag of tater tots

Preheat oven to 350.
1. Spray the bottom of 9x13" baking dish and smash raw ground beef on bottom. Sprinkle garlic salt and onion powder evenly on top. Spread soup evenly on top of meat. Sprinkle cheese on top of soup. Spread tater tops evenly on top of cheese.
2. Cover dish with foil. Bake 45 minutes covered, 15 minutes uncovered, or until tater tots in center are hot.

Variation: You could add 1 can (well-drained) green beans on top of soup, then add cheese and tater tots. It ends up slightly more watery, but still a tasty way to include the veggies!

* Or try 1 lb hamburger and 1 lb ground turkey to mix it up!