Salibsury Steak with Gememlli

Salibsury Steak with Gememlli

Taste of Home (can you tell I love that magazine!)

1 egg

1/2 c soft bread crumbs

1 t italian seasoning

1/2 t pepper

1/2 t minced garlic

1 lbs. ground beef

1 T olive oil

1 c sliced fresh mushrooms

2 T all-purpose flour

1 c chicken brith

1 T ktechup

1 t worchestershire sauce

Hot cooked gemelli or spriral pasta

1 In a large bowl, combine egg, bread crumbs, italian seasong, pepper and garlic.  Crumble beef over mixture and mix well.  Shape into four patties.

2 In a large skillet, cook patties in oil over medium-high heat for 5-7 minutes on each side or until meat is no longer pink.  Remove and keep warm.

3 Drain, reserving 2 T drippings.  Saute mushrooms in drippings until tender.  Stir in flour until blended. Gradually stir in the broth, ketchup and worchestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.

4 Return patties to the skiller.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.  Serve with butter gemelli.

** Some adjustments I made: Instead of 4 meat patties, I made 6 because I don't like such huge mounds of meat.  Also, I am a sauce lover so I tripled the sauce and doubled the mushrooms.  Overall the recipe was yummy, and I would definitely make it again

Asparagus Beef Stir-fry

Asparagus Beef Stir-fry

From the Taste of Home

1 lbs. beff tenderloin roast, cubed
1 green onion sliced
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1 T canola oil
1 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
1/2 lbs. sliced fresh mushrooms
1/4 c butter, cubed
1 T soy sauce (I always use low sodium, so I can control the amounts of salt in dish)
1-1/2 t lemon juice
Hot cooked rice

1  In a wok or large skillet, stir-fry beef, onion, garlic, salt and pepper in oil for 3-5 minutes; remove and keep warm

2  In the same pan, stir-fry mushrooms and asparagus in butter until asparagus is tender. Return beef mixture into the pan.  Stir in soy sauce and lemon juice; heat thoroughly.  Serve with rice.

Layered Enchilada Bake

I got this recipe out of an old Kraft magazine.  I absolutely love this one because not only is it easy, but a great one to freeze for those super busy nights.

Layered Enchilada Bake

1 lbs. lean ground beef
1 large onion, chopped
2 cups thick and chunky salsa
1 can (15 oz.) black beans, drained and rinsed
1/4 cup Kraft Zesty Italian Dressing
2 T taco seasoning mix
6 flour tortillas (8 inch)
1 cup sour cream (optional)
1 pkg Kraft mexican style shredded four cheese

1- line 13x9 inch baking dish with foil, with ends of foil extending over sides of dish; set aside.  Brown meat with onions in large skillet on medium-high heat; drain.  Add salsa, beans, dressing and taco seasoning; mix well.

2 - arrange 3 of the tortillas in single layer on the bottom of the prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese.  Repeat all layers.  Cover with foil.

To Cook Now - preheat oven to 400 degrees and bake covered for 30 minutes.  Remove foil.  Bake an additional 10 min. or until casserole is heated through and cheese is melted .  Let stand 5 min. before cutting to serve.

To Cook Later - freeze assembled uncooked casserold for up to 3 months.  Preheat over to 400 degrees.  Bake, covered, 1 hour.  Remove foil.  Bake an additional 15 to 20 min. or until casserold is heated through and cheees is melted.  Let stand 5 min. before cutting to serve.

** You can top with chopped tomatoes, shredded lettuce and chopped cilantro

Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

from Betty Crocker

This stir-fry recipe is a family favorite. It is so easy and not to mention healthy.  They used angel hair pasta in this photo, and you can really use what you prefer.  I personally like the bow tie

8 oz uncooked bow tie pasta

1 T vegetable oil

1 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces

1 medium onion, cut into 8 wedges

1-1/2 cups chicken broth

1 T chopped fresh or 1t dried thyme leaves

1 t grated lemon peel

4 t cornstarch

1 -1/2 t lemon pepper

1 c each or of desired vegetable items : small julienned carrots, broccoli flowerets, yellow squash, red pepper, asparagus, frozen peas. You could even use cherry tomatoes, sugar snap peas, etc

1 - cut chicken into pieces, place into plastic bag and marinate in Italian dressing for at least 1 hour.

2 - cook and drain pasta as directed on package

3 - while pasta is cooking, heat oil in quart size skillet over medium-high. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.

4 - add desired vegetables to chicken mixture. Cook over medium-high heat 4-5 minutes, stirring frequently, until veges are crisp-tender.

5 - decrease temperature and mix pasta with chicken/vege mixture

6 - stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. cook 1 to 2 minutes or until sauce is thickened and vegetables are coated.

Italian Vegetable Soup

I got this one from the Taste of Home.  It is delish and easy 

Italian Vegetable Soup

2 medium carrots, diced

1 small onion, chopped

1 T olive oil

2 garlic cloves, minced

2 cans (14-1/2 ounces each) beef broth

1 can (14-1/2 ounces) diced tomatoes, undrained

2 cups water

1 small zucchini, diced

1 t dried basil

1 t salt

1/2 t dried oregano

1/4 t pepper

2 to 3 drops hot pepper sauce

1 can (16 ounces) kidney beans, rinsed and drained

1 cup chopped fresh spinach

3/4 c uncooked elbow macaroni

2 T minced fresh parsley

1/2 cup parmesan cheese

1 In a dutch oven, saute onions and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, water, zucchini, basil, salt, oregano, pepper, and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

2 Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.

** If you are married to a meat eater like me, you could also add 1 lbs cooked ground beef. Makes for a heartier soup.