Beef-Broccoli Lo Mein

Ingredients
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 tsp dark sesame oil
1 Tbsp peanut oil
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 Tbsp low-sodium soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce
1 Tbsp chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drainCombine pasta and sesame oil, tossing well to coat

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat
Add the ginger and garlic; sauté 30 seconds
Add broccoli and onion; sauté 3 minutes
Add steak, and sauté 5 minutes or until done
Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly

Recipe courtesy of Cooking Light

Uglies

Recipe courtesy of Allrecipes.com

These don't look pretty but they sure taste good!

Ingredients:
1 lb ground beef

1/2 cup chopped onion

1/2 tsp garlic powder

18 oz BBQ sauce
1 package (8 biscuits) refrigerated biscuit dough

2 cups shredded sharp cheddar cheese

Preheat oven to 400°

Lightly grease 8 muffin cups

In a large skillet, cook ground beef with onion & garlic powder

Stir in BBQ sauce & simmer 3 mins

Place biscuits in greased tins; make a well in the center of each biscuit

Fill biscuit with meat mixture; top with cheese

Bake in oven until biscuits are baked & cheese is melted, about 15 mins

Smothered Pepper Steak

Ingredients:
3 Tbsps all purpose flour

4 (4 oz) ground sirloin patties

1/4 tsp salt

1/4 tsp pepper

cooking spray

bell pepper (any color)

1 (14.5 oz) can diced tomatoes with balsamic vinegar, basil, & olive oil

1 Tbsp low sodium soy sauce

Place flour in shallow dish

Dredge sirloin patties in flour; sprinkle patties evenly with salt & pepper

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray

Coat patties with cooking spray

Add patties to pan; cook 3 mins on each side or until lightly browned

Add bell pepper, tomatoes, & soy sauce to meat in pan; bring to a boil

Reduce heat; simmer 15 mins or until meat is done & pepper mixture is slightly thick

Beer Braised Beef

Ingredients:

1 cup chopped onion

cooking spray

1.5 lb boneless top round steak, trimmed

1 can (14.5 oz) diced tomatoes with basil, garlic, & oregano, undrained

1/2 cup light beer (I used Miller Lite)

2 Tbsps molasses

1/4 tsp salt

Mashed potatoes

Place onion crockpot coated with cooking spray

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray

Add steak; cook 3 mins on each side or until browned

Place steak over onion in crockpot; pour tomatoes & beer over steak

Cover & cook on low for 8 hrs or until steak is very tender

Shred steak with 2 forks in slow cooker, stir in molasses & salt

Serve with mashed potatoes

Chorizo Chili

Ingredients:
1 lb beef stew meat
Salt & pepper
1 Tbsp vegetable oil
1 can (28 oz) fire roasted diced tomatoes
1 can (15 oz) black beans, rinsed & drained
1 tube (10 oz) Mexican chorizo sausage
1 cup chopped onion
1 can (15 oz) corn
2 Tbsps minced garlic
2 Tbsps chili powder
2 Tbsps minced chipotle chili pepper in adobo sauce
1 Tbsp ground cumin
1 tsp dried oregano

Season stew meat with salt & pepper; brown meat in oil in skillet over med-high heat for 5 mins
Combine all ingredients in crock pot
Break chorizo into chunks
Cover & cook until beef is tender - 3-4 hrs on high heat setting or 7-8 hrs on low heat setting

Slow-Cooker Enchiladas

Courtesy of the Paula Dean Magazine January/February 2009. I've made a few changes to the original recipe.

Ingredients:
1 1/2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp dried basil
1 (4 oz) can chopped jalapenos
1 tsp salt
1 tsp ground black pepper
12 (5") corn tortillas, cut into wedges
1 (28 oz) can enchilada sauce
2 1/2 cups shredded Cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro

In a large skillet, combine ground beef, onion, garlic, oregano, & basil
Cook over medium heat until beef is browned & crumbles; drain well
Stir in jalapenos, salt, & pepper
In a 4-6 quart electric slow cooker, place one-third of tortillas over bottom of slow cooker
Top evenly with half of beef mixture, half of enchilada sauce, & 1 cup cheese
Repeat layers once, beginning with tortillas & ending with cheese
Top mixture with remaining one-third of tortilla wedges
Sprinkle with remaining 1/2 cup cheese
Cover & cook on low for 5-6 hours, or until hot & bubbly
Garnish with sour cream & cilantro, if desired

Beef & Cheddar Potpie

I found this recipe in an Everyday with Rachel Ray magazine at work. I've taken the liberty of adding garlic, dried basil, & dried oregano to this dish. It would probably be good if you added veggies such as corn, green beans, or carrots - I'll do that next time.

Ingredients:
6 Tbsps butter, chilled

1 small onion, chopped

3 garlic cloves, minced

1 1/2 tsps dried basil

1 1/2 tsps dried oregano

Salt & pepper

1 1/2 lb ground beef

28 oz can diced tomatoes, drained

1 1/2 cups flour

2 tsps baking powder

2 cups shredded sharp cheddar cheese

1/2 cup milk

Preheat oven to 375º

Grease an 8"x12" baking dish & set aside

In a large skillet, heat 2 Tbsps butter over medium-high heat

Add onion & garlic & cook, stirring, until softened but not browned, 3 - 5 mins

Add the beef, dried basil, & dried oregano & cook until no longer pink

Stir in the tomatoes, beef broth, & season with salt & pepper

Lower the heat & cook, stirring occasionally, until most of the liquid is absorbed, about 20 mins

Pour into prepared baking dish & spread evenly

Meanwhile, in a large bowl, combine the flour, baking powder, & 1/2 tsp salt

Using your fingertips or a pastry blender, blend in the remaining 4 Tbsps butter & cheese until the mixture resembles coarse crumbs

Pour in the milk & stir quickly with a fork to form a dry, shaggy dough

Gather the dough together & knead lightly in the bowl

Transfer to a floured work surface & roll or pat into a large, 1/2" thick round

Using a 3" cookie cutter, cut out 8 biscuits*

Gather the scraps of dough, form into a new round & cut out more biscuits until all the dough has been used

Place the biscuits on top of the beef mixture as closely as possible & bake until lightly browned, about 35 mins

* I don't have a 3" cookie cutter so I used the beef broth can. I washed the beef broth can out after adding the broth to the beef mixture - it worked like a charm.

Hash Brown Hot Dish

This is my take on a recipe I found in the church cookbook Kitchen Keepsakes. I've modified the original recipe by adding extra spices, cheese, & onion.

Ingredients:
1 package hash browns (I use Simply Potatoes shredded hash browns)

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of cheddar soup

1 lb ground beef

3 garlic cloves, minced

1/2 onion, chopped

2 tsps dried basil

2 tsps dried oregano

1 tsp fresh ground pepper

1 can corn

1 can green beans

3/4 cup milk

1 cup shredded cheese

Brown ground beef with garlic, onion, basil, oregano, & pepper

Drain grease

Drain corn & green beans

Mix all ingredients, except hash browns, together

Pour mixture into 13"x9" greased pan

Top mixture with hash browns & bake at 350º for 45 mins - 1 hr

During last 15 mins of cooking, place shredded cheese on top of hash browns

Parmesan Orzo & Meatballs

I found this recipe in Betty Crocker One-Dish Meals & modified it to my liking. The original recipe calls for frozen bell peppers & frozen onions. I opted for fresh vegetables & added garlic.
Make this a complete dinner by added a side salad & crusty bread.

Ingredients:
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 garlic cloves, minced
2 Tbsps Italian dressing
1 can (14 oz) beef broth
1 cup (6 oz) uncooked orzo
1 bag (10.5 oz) frozen cooked Italian meatballs (about 16)*
1 can (14.5 oz) can diced tomatoes, drained
2 Tbsps chopped fresh parsley**
1/4 cup shredded Parmesan cheese

Heat skillet over medium-high heat
Add dressing, red pepper, onion, & garlic to skillet; cook 2 mins
Stir broth into vegetables; heat to boiling
Stir in pasta & meatballs
Heat to boiling; reduce heat to low
Cover & simmer 10 mins, stirring occasionally
Stir in tomato
Cover & simmer 3 - 5 mins or until most of the liquid has been absorbed & pasta is tender
Sprinkle with cheese

* I couldn't find frozen Italian meatballs at the store, so I picked up freshly made meatballs at Central Market. I suppose I could have made them too, but I didn't feel like it. I cooked the meatballs before cooking the vegetables & set them on a paper towel to drain. I then added them with the pasta.
** I forgot to buy parsley, this dish was still delicious without it.

Enchilada Bake

My take on a recipe found in the church cookbook A Taste of Up North.

Ingredients:
1 package 10 count tortillas
1 lb ground beef
1 can (16 oz) refried beans
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14.5 oz) corn
1 can (2.25 oz) sliced olives
1 can (20 oz) enchilada sauce
2 cups shredded cheese
Sour cream

Cook beef, onion, & garlic over medium-high heat; drain fat
Add beans & corn; mix well
Fill tortillas with meat mixture & roll up
Place in 9"x13" pan, seam sides down
Pour enchilada sauce over top
Add shredded cheese & olives
Bake at 350º for 3o mins or until cheese is melted & heated through
Top with sour cream if desired

Stir-Fried Beef & Broccoli

This is my take on the recipe provided in Betty Crocker One Dish Meals. The original recipe calls for frozen broccoli, ground ginger spice, & garlic powder - I prefer fresh broccoli, ginger & garlic.

Ingredients:
1/2 cup cold water
2 Tbsps cornstarch
2 Tbsps soy sauce (I use low sodium)
1 lb beef boneless sirloin steak
2 Tbsps vegetable oil
1 tsp freshly chopped ginger
2 garlic cloves, chopped
3 cups fresh broccoli
1 cup orange juice
salt & pepper
4 cups hot cooked rice

Mix water, cornstarch, & soy sauce; set aside
Trim fat from beef
Cut beef with grain into 2" strips; cut strips into 1/8" slices
Heat 12" skillet over medium-high heat
Add oil; rotate skillet to coat bottom
Add beef, ginger, & garlic; stir-fry 3 mins or until beef is brown
Add broccoli; stir-fry 2 mins
Stir in orange juice; heat to boiling
Stir in cornstarch mixture; cook & stir about 1 min or until thickened
Serve beef mixture over hot rice

Guinness-braised Chuck Steak with Horseradish Mashed Potatoes

I found this recipe in my cookbook The Best of Cooking Light Everyday Favorites which is one of my favorite cookbooks. This recipe may look daunting, but it's really not - it's just a lot of steps.

Ingredients:
Steak
1 1/2 lb boneless, chuck steak, trimmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsps olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot*
1/2 cup fat-free, less-sodium chicken broth
1 tsp dark brown sugar
1 tsp chopped fresh rosemary
8 oz presliced mushrooms*
1 garlic clove, minced*
2 bay leaves
12 oz Guinness Stout

Potatoes
2 lb peeled baking potatoes, quartered
2 Tbsp butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 Tbsp horseradish
1/2 tsp salt
1/2 tsp freshly ground black pepper

To prepare steak, sprinkle steak with 1/2 tsp pepper & 1/4 tsp salt
Heat oil in a Dutch oven over medium-high heat
Add steak; cook 5 mins on each side or until browned
Remove steak from pan; set aside
Add onion & chopped carrot, 2 Tbsp of chicken broth, & brown sugar
Cover reduce heat to medium & cook 10 mins
Stir in rosemary, mushrooms, & garlic
Cover & cook 2 mins
Add bay leaves, Guinness, remaining broth, & steak; bring to a boil
Cover, reduce heat & simmer 1 hr 30 mins or until steak is tender
Remove steak from pan; keep warm
Discard bay leaves
Increase heat to medium-high; cook 5 mins or until slightly thick
Spoon stout mixture over steak
Serve with mashed potatoes

To prepare potatoes, place potatoes in a large saucepan, cover with water
Bring to a boil
Simmer 20 mins or until potatoes are tender; drain
Return potatoes to pan
Add butter; beat with mixer at medium speed just until smooth
Stir in butter & next 6 ingredients; keep warm

Yield: 6 servings

* I used 1 1/2 cups of chopped carrots - extra vegetables are always good.
My husband & I don't like mushrooms so I didn't add them to the steak mixture.
I used 3 garlic cloves - we love garlic!

Onion-Smothered Italian Burgers

Quick & easy weeknight dinner from Cooking Light

Ingredients:
1 tsp olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 tsps sugar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp balsamic vinegar
3 Tbsps preshredded fresh Parmesan cheese
2 Tbsps tomato paste
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp dried basil
1 lb ground beef, extra lean
Cooking spray
4 hamburger buns

Heat oil in a large nonstick skillet over medium-high heat
Add onion, sugar, salt, and pepper to pan
Cook 6 mins or until lightly browned, stirring occasionally
Add vinegar to the pan; cook 30 seconds, stirring constantly
Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties
Heat a grill pan over medium-high heat
Coat pan with cooking spray
Add patties to pan
Cook 5 mins on each side or until desired degree of doneness
Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun

Quick Beef Boliche

Yet again, another Cooking Light recipe - easy weeknight dinner.

Ingredients:
Cooking spray
1 (1-pound) top sirloin, cut into (1-inch) pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 oz hot chicken Italian sausage
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/4 cup sliced pimiento-stuffed olives, divided
1 bay leaf*
1 (14 1/2-oz) can diced tomatoes, undrained
1 Tbsp fresh lime juice

Heat a large Dutch oven (or a giant pan if you don't have a Dutch oven - in another words I don't have a Dutch oven) over high heat
Coat pan with cooking spray
Sprinkle beef with salt and black pepper
Add beef to pan; sauté 3 minutes or until browned
Remove casings from sausage
Add sausage to pan; sauté 1 minute or until browned, stirring to crumble
Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender
Add potatoes, 2 Tbsps olives, and bay leaf to pan
Pour tomatoes evenly over beef mixture
Cover, reduce heat, and simmer 35 minutes or until beef is tender
Discard bay leaf
Stir in remaining 2 Tbsps olives and lime juice

*I forgot to pick up a bay leaf at the store, so I just omitted it & this dinner tasted just fine!

One Step Tamale Pie

This is a great weeknight dinner. I found the recipe in the "Best of the Best from Washington Cookbook."

Ingredients:
1 lb ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (12 oz) can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 cup milk
2 eggs, beaten
few dashes of Tabasco sauce
3/4 cup yellow cornmeal
1 1/2 - 2 tsp chili powder
2 tsps salt
1 cup grated Cheddar cheese

In a large skillet, brown meat, onion, & garlic
Stir in remaining ingredients except cheese
Pour into a greased 12"x7 1/2"x2" pan
Bake at 350º for 30 mins
Add cheese over top; bake an additional 15 mins

Tater Tot Hot Dish

Ingredients:
2 lbs tater tots
1 lb ground beef
1/2 onion
3 - 4 garlic cloves, crushed or minced
2 cans (smaller ones) cream of potato soup
1 lg package frozen CA blend veggies

Brown ground beef with onion & garlic cloves
Pour beef mixture into a greased 9" X 13" pan
Top with frozen vegetables
Pour soup over vegetables & beef mixture
Top with tater tots
Bake uncovered at 350º for 1 hour or until hot completely through

Cool Ranch Doritos Hot Dish

Ingredients:
3 cups broken Cool Ranch Doritos
1 lb ground beef
1 small onion, chopped
1 cup green pepper, chopped
1 package taco seasoning
3/4 cup water
1 cup salsa
1 can corn
2 cups shredded mozzarella cheese

Preheat oven to 350°
Put half of the broken Cool Ranch Doritos on the bottom of a greased 8X8 pan
Brown beef with onion & green pepper
Drain off fat
Add taco seasoning & water; cook according to directions on taco seasoning packet
Add salsa & corn; simmer 5 - 10 mins
Layer beef mixture over broken chips followed by mozzarella cheese & remaining 1 1/2 cups of chips
Bake 30 - 35 mins until dish is bubbly

This makes a wonderful weeknight dish and tastes great! Both my husband & I enjoyed this dinner.

Chipotle Barbecue Burgers

Ingredients:
1/2 cup dry breadcrumbs
2 Tbsp BBQ sauce
1 Tbsp chopped chipotle chilies, canned in adobo sauce
1 tsp bottled minced garlic
1 lb lean ground beef
1 large egg
4 hamburger buns
cooking spray (unless you actually grill these on the charcoal/propane grill)

Combine first 6 ingredients (through egg)
Divide mixture into 4 equal portions, shaping each into a 1/2" thick patty
Grill until cooked all the way through -or- heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, add patties to pan; cook 4 mins on each side or until meat thermometer reaches 160º

Hungarian Meatball Stew with Buttered Noodles

Ingredients:
1 1/2 lb ground beef
1/2 cup bread crumbs
1 large egg
salt & pepper
2 Tbsp extra virgin olive oil
2 carrots, chopped
1 small onion, chopped
1 rib celery, chopped
2 Tbsp flour
2 Tbsp sweet paprika
2 cups beef broth
1 Tbsp caraway seeds

In a large bowl, combine the beef, bread crumbs, egg, 1 tsp salt, & 1/4 tsp pepper
Mix well & form into 1/2" meatballs
In a large skillet, heat the olive oil over medium-high heat
Working in 2 batches, add the meatballs & cook, shaking the skillet often, until lightly browned, 5 -7 mins
Transfer to paper towels to drain
Pour off all but 1 Tbsp of the fat in the skillet & add the carrots, onion, & celery
Cook, stirring constantly, until softened, about 3 mins
Stir in the flour & paprika, cook for 1 min
Pour in the beef broth & bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; season to taste with salt & pepper
Add the reserved meatballs & caraway seeds, reduce the heat to medium-low; simmer 5 mins
Serve over cooked egg noodles (with butter)

Meat Loaf "Muffins"

This Cooking Light recipe is a great weeknight dinner - quick and easy!

Ingredients:
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 tsp dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lb ground beef, extra lean (raw)
1 cup finely crushed saltine crackers (about 20)
2 Tbsp prepared mustard
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 large eggs
cooking spray

Preheat oven to 350º
Heat the olive oil in a large non-stick skillet over medium-high heat
Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes, cool
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl
Spoon the meat mixture into 12 muffin cups coated with cooking spray
Top each with 2 tsp of ketchup
Bake at 350º for 25 minutes or until a thermometer registers 160º
Let stand for 5 minutes