Stuffed Round Steak, Broccoli with Toasted Garlic & Smashed Potatoes with Sour Cream

Stuffed Round Steak

Serves 6

2 lbs boneless beef top sirloin steaks (about 1 lb each)

4 bacon strips, diced (I had part of a bag of bacon bits and use this instead)

1 tsp olive oil

1 medium onion, diced

1 1/2 cups unseasoned stuffing cubes

1 tbsp minced parsley

1/2 ts salt

1/2 tsp celery salt

1/4 tsp sage

1/4 tsp black pepper

1 cup beef broth

1 - 8 oz can tomato sauce

Recently while trying to pound out meat I tried putting the meat between 2 flexible cutting boards. In the past I have used plastic wrap or waxed paper. Both rip and get into the meat and make a mess. The flexible cutting boards are perfect. You can pound the top layer - you can lift the cutting board and see if the meat is pounded enough. And when you are done -the cutting boards go into the dishwasher. So easy and cost saving too.

Here are the two steaks after they have been pounded out.

Saute onion in a tsp of olive oil.

Combine stuffing cubes, parsley, salt, celery salt, sage & pepper in a bowl.

Add bacon - as I mentioned - I had a partial bag of bacon bits that I keep on hand for salads etc... I decided rather than open a package of bacon - I would use up this bag which equaled about 4 slices of bacon. Add onion once is cooked, add to stuffing mixture.

Spread stuffing mixture over each steak with within 1 inch of edges.

Roll up jelly-roll style, starting with a short end. Tie with kitchen string. Place in a greased 9 x 13 inch pan.

Pour beef broth over steaks.

Cover and bake for one hour at 325 degrees.

After one hour, remove from oven and uncover.

Take tomato sauce and pour over rolls.

Bake another 45 minutes or til cooked through.

See finished meat product at the end of the recipes.

Broccoli with Toasted Garlic

1 bunch of broccoli

1 cup of water

2 tbsp olive oil

3 cloves garlic, thinly sliced

salt and black pepper, to taste

Cut broccoli into florets an put in a steamer basket in a pot of water. Steam til tender.

I have dried garlic chips and decided to try to rehydrate them in the oil. This didn't work - it was a dismal failure and the garlic burned quickly and was bitter smelling. I use minced garlic and I added that to the oil and just cooked til the garlic flavor was infused in the oil.

Once broccoli is cooked add the garlic and oil to the broccoli and salt and pepper to taste.

Smashed Potatoes with Sour Cream

1 1/4 lbs potatoes unpeeled

1/4 cup chicken broth, warmed

1/4 cup fat-free sour cream

salt and black pepper to taste

Boil potatoes until cooked. Smash in the skins and add both the chicken broth and sour cream.

I had potatoes left over from the low country boil so used these and a full can of chicken broth. Just heat til the potatoes are warmed through. I drained the potatoes and reserved the broth. I added the 1/4 cup broth back in and smashed the potatoes in their skins. Add the sour cream. I added a little more of the reserved broth - and season to taste with salt and pepper.

Here is the finished potatoes.


Here is the complete meal - lol - sort of :0) Most important is the meat so you can see what the finished product looks like after the string is removed and it is sliced up. The family really enjoyed this meal. It was a definite comfort meal.

Low Country Boil

We lived in Georgia for 2 1/2 years. While there we were introduced, fell in love and cannot resist...Low Country Boil. Such a simple meal - but such yummy food and wonderful memories every time we eat this meal.

Low Country Boil

2 lbs frozen little ears of corn, thawed (they are regular ears that are cut into about 3 pieces)

2 lb raw shrimp

1 lb kielbasa

2 lb new baby potatoes

1 bag Old Bay Crab Boil

Bring Water and Crab Boil seasoning bag to a boil. Add potatoes and boil 20 minutes.

Cut kielbasa into pieces and add to potatoes. Boil 5 minutes.

Add mini corn cobs to potatoes and kielbasa and boil for 5 minutes.

Add shrimp to the pot and cook just until cooked.

Drain food and put onto platters and serve.

This is a feel good meal. Yummy corn, especially on the cob in the winter!!! Great tasting shrimp. Kielbasa that is bursting with flavor and those beautiful little red potatoes that remind me of summer. This meal is one that you can play with the ingredients. Cook more or less of what ever you prefer. We serve it with seasoning salt and Old Bay seasoning. Enjoy.

Turkey Stroganoff, Balsamic & Parmesan Roasted Cauliflower, Salad & Pillsbury Breadsticks

Tonight we had 11 for supper. Our oldest son was in a band and we had the band with their new members for supper and hang out time. It was nice to reconnect with these young adults again. Along with them our family and a friend of my daughters. One of the band members is sort of vegetarian - but she eats turkey/chicken. I did turkey version of Beef Stroganoff. It was a low calorie version that turned out very nice.

Swedish Meatballs with Egg Noodles
(This recipe serves 2 people. Because I was feeding more I multiplied the recipe by 6)

1 1/2 cups egg noodle
1 slice whole-wheat bread torn
2 tbsp skim milk
8 oz. ground turkey
1 egg yolk
1/2 cup grated onion
1/4 tsp salt
1/8 tsp black pepper
Pinch of nutmeg
1 tsp canola oil
2 tsp butter
1 tbsp flour
3/4 cup chicken broth
1 tsp brown sugar
1/2 tsp dried thyme
1/3 cup skim milk

Prepare noodles according to package directions.

Take bread and cut into small pieces

Soak bread in milk.

Combine turkey, egg, onion, salt, pepper and nutmeg in a large bowl.

Stir in soaked bread. Form mixture into 8 meatballs [obviously I made many more :0)]

Heat oil in a large nonstick skillet over medium-high heat. Brown meatballs on all sides, 5 minutes; remove meatballs and set aside.

Melt butter in the skillet and stir in flour; cook 1 minute.

Whisk in broth; reduce heat to medium.

Whisk in milk.

Mix together brown sugar and thyme.

Add sugar/thyme mixture into cream sauce.

Return meatballs to sauce; simmer, covered, 5 minutes. Serve over meatballs.


Balsamic & Parmesan Roasted Cauliflower

(I have made this recipe several times, but I think this is the first I have shared it. The flavors in this side dish are amazing - sweet, rich, yummy)

8 cups (about 1 large head) cut into florets

2 tbsp olive oil

1 tsp dried marjoram

1/4 tsp salt

1/8 tsp black pepper

2 tbsp balsamic vinegar

1/2 cup shredded Parmesan cheese

Preheat oven to 450 degrees.

Put cauliflower in baking pan.

Toss cauliflower with oil, marjoram, salt and pepper. Roast for 15 - 20 minutes. Toss with vinegar and Parmesan cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Salad

I take romaine hearts and slice them in about 1/2 inch slices. Pull the slices apart and mix together in a large bowl. To serve I put an assortment of dressings, croutons, bacon bits and cheese on the table for a serve yourself salad. Any salad less is stored in a Ziploc bag. I have found it lasts longer by not mixing it with other ingredients and dressing. It also means the lettuce is ready for a quick lunch salad for me without much work.

Pillsbury Bread Sticks

2 packages of Pillsbury Bread Sticks

olive oil

Parmesan cheese

Italian seasoning

I take them apart and twist each one onto the baking pan. I sprinkle them with olive oil, Italian seasoning and Parmesan cheese. Bake according to directions. They are a dressed up version -easy to do.

Busy, Busy, Busy

I am helping out a friend who works out of the home full time. She struggles with getting nutritious, home cooked meals on the table at night. I am preparing some ready made freezer meals that can be baked, slow cooked or stove top prepared. I did some research on Once A Month Cooking blogs/websites and found some interesting ideas.

Don't Mess With Texas Soup Mix in a Jar

1 pkg brown gravy mix
2 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 tsp dried minced onion
1 tsp garlic powder
10-12 tortilla chips, crushed
1 cup small uncooked pasta noodles


Add gravy to a pint sized jar. Combine chili powder, oregano, cumin, minced onion and garlic powder. Add to jar in a layer. Add crunched tortilla chips then top with pasta. Press down if needed. Tightly seal with lid.

Brown 1/2 lb ground beef in saucepan. I took this ground beef and put it in a Ziploc bag and froze it. It is ready to go when the meal is used.

Instructions for Preparing Soup. Add ground beef, jar contents and 7 cups of hot water. Heat to boiling. Add a 15 oz can of corn (preferably with bell peppers) and a 14 oz can diced tomatoes. Reduce heat. Cover and simmer for 20 minutes or until pasta is done. Stir regularly to prevent sticking. Serve with more tortillas and Monterey Jack cheese.

* I made 2 jars - one for me and one for my friend. Will report back when I make the soup up.

Potato Soup Mix in a Jar

1 3/4 cups instant mashed potatoes

1 1/2 cups dry milk

2 tbsp instant chicken bouillon

2 tsp dried minced onion

1 1/2 tsp seasoning salt

1 tsp dried parsley

1/4 tsp ground white pepper

1/4 tsp dried thyme

1/8 tsp turmeric

Put mashed potatoes in bowl

Add instant milk.

Add remaining spices and mix to combine. Add to quart jar, sealing tightly.

Instructions for Potato Soup: Place 1/2 cup of soup mix in a bowl and add 1 cup of boiling water. Stir or whisk until smooth. Serve immediately.

* I made 3 jars of this soup. Again, will report back once I give this a try.

Caesar Chicken Casserole

3 cups cooked chicken, cut into pieces

1/2 cup red bell pepper, chopped

1/2 cup green onions, chopped

1/3 cup light cream Caesar dressing

1/2 cup chicken broth

1 1/2 cups grated mozzarella cheese

1 - 12 oz pkg of tube pasta (penne or macaroni) cooked and drained.

1 cup croutons

Combine all ingredients but croutons, mixing well.

Put casserole contents into a Ziploc bag. flatten out evenly (for easier freezing) and get out as much air as possible.

From Freezer Instructions:

Thaw casserole. Place in a 2 qt casserole dish. Top with crushed croutons. Bake at 350 degree preheated oven for 30 minutes or until topping is browned and casserole is bubbly.

Slow Cooker Saucy Meatballs

1-6oz pkg stove top stuffing mix for Turkey

1 1/2 lb lean ground beef

1 egg, lightly beaten

1/2 cup water

2 cups mushrooms

2 medium green peppers, sliced (about 2 cups)

4 cups spaghetti sauce

1 - 1lb pkg spaghetti

1/3 cup grated Parmesan Cheese.

Combine stuffing mix, meat, egg and water. Shape into 1 inch balls. Place on cookie sheet and flash freeze

Once frozen, place meatballs in freezer bag and layer flat for easy freezer storage.

To Make Meatballs: Thaw and put in slow cooker, top with mushrooms, peppers and spaghetti sauce. Cover with lid. Cook on low 6 - 8 hours or high for 3 - 4 hours. Cook spaghetti as directed. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Shepherd's Pie with Cheesy Mashed Potatoes

3 lbs potatoes, peeled and quartered

1 cup milk, hot

2 tbsp butter

1 cup grated cheddar cheese

2 onions, chopped

2 cloves garlic, minced

2 lbs lean ground beef

2 tbsp flour

1 cup milk

1-19oz tomatoes, diced

1/4 tsp Tabasco sauce

1 tsp Worcestershire sauce

1 tsp thyme

3/4 cup breadcrumbs

1/2 cup frozen peas

1 tsp paprika

Cook potatoes in boiling salted water til tender.

Mash potatoes. Combine with milk, butter, salt, pepper and cheese. Reserve.

Meanwhile, cook onion, garlic and beef. Brown lightly, drain any grease.

Add tomatoes. Cook until thickened slightly, about 10 minutes.

Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper.

Transfer mixture to a buttered casserole. Spread mashed potatoes over the top. Sprinkle lightly with paprika.

Bake at 400 degrees for 30 minutes. Let set for 10 minutes before serving.

* This is one of my family's favorite meals. I have been using this recipe for about 20 years. The only shepherd's pie recipe I have ever used. The recipe came from a Canadian Milk Calendar. Hope you enjoy this comfort food as much as my family has over the years. I made a double batch. On for my friend and one for our supper tonight - it was as good as ever!!

Moo Goo Gai Pan

Happy 2010! It has been awhile - but I am back and looking forward to sharing some more recipes with you. My husband and I have made a commitment to lose some extra pounds that we have found lately ;0) So some of our recipes are calorie reduced. I will provide the calorie count on recipes as often as possible.

So...without further ado....

MOO GOO GAI PAN

A dish that is quite commonly found at any Chinese Restaurant. I served this with steamed long grain white rice. This recipe is nice because change out vegetables to what you have on hand - or ones that you prefer.

1/4 cup chicken broth

2 tsp cornstarch

2 tbsp sherry (I use cooking sherry)

1 tbsp minced garlic

1 tbsp soy sauce (we only use Kikkoman - it has a much better flavor)

1 tsp sesame oil

1/2 tsp minced ginger

3/4 lb boneless, skinless chicken breast halves (about 3), sliced 1/4" thick and cut julienne

2 tbsp oil (not olive - smokes too easily)

1 cup shredded Chinese cabbage (napa or bok choy)

1 cup sliced mushrooms

1/2 cup celery

1-8 oz can bamboo shoots, cut julienne

1-8 oz can water chestnuts, sliced

Stir broth into cornstarch in small bowl. Add next 2 ingredients. Stir and set aside.

Combine soy sauce, sesame oil and ginger in a bowl. Add chicken. Stir until coated. Cover and marinate at room temperature for 15 minutes.

Heat wok on medium-high heat until very hot. Add 1 tbsp oil. Add chicken and marinade. Stir-fry for 2 or 3 minutes until chicken is no longer pink. Transfer to a bowl - keep warm.

Heat second amount of cooking oil in wok. Add vegetables. Stir-fry for about 2 minutes until vegetables are tender-crisp.

Stir broth mixture. Stir into vegetable mixture for about 1 minute until boiling and thickened.

Add chicken. Stir until heated through.

Serve over rice or noodles. This recipe is to serve 4. I doubled it and it served 6 comfortably. There was a very small serving left over. So...4 small servings - or 3 large servings. The dish is rather bland looking - but yummy to eat. Sprinkle with soy sauce before serving.

So...if you give this recipe a try - let me know what you think.