Tuesday, March 17, 2009

Swiss Steak

I just use a Round Steak, and whether I buy it from a meat market or Walmart or Giant Eagle, I ask them to put it threnough the tenderizer twice.  It just makes it more tender.  I cut it into serving size pieces and then dip in flour (and a little salt and pepper) and then  stick in crockpot (or pan on stove) cover with water (and chop an onion or two and throw in) and/or add an envelope of onion soup mix (I do if I have one, otherwise I just do the onion).  Cook on low for several hours (on stove probably 2-3 hours or more) (crockpot - 6-8 hours on low).  It is done when it falls about with a fork, you will not need a knife.

I serve with mashed potatoes and corn or other veggie.  

Beef Barley Soup

2 lbs. beef roast

2 cans beef broth
1 can water (size of beef broth)
1 c. barley
1 pkg. beef vegi soup starter (Wyler's makes one)
1 pkg. of frozen mixed veggies
1 can diced tomatoes
1 onion, chopped

Put beef, onions, salt and pepper in pot and cover with water. Cook for 1-2 hours till tender. Add 1 can water, 1 c. barley, and cook for 1/2 hour or longer.  Add remaining ingredients and cook for 1/2 hour.  Serve with parmesan cheese, (if desired).  This soup freezes well, however, I do not add barley till day I want to serve.  This is one of dh's favorite soups!

Monday, March 16, 2009

Taco Meat

2 lbs. of ground beef

1 packet of taco seasoning

Brown ground beef and taco seasoning and any other spices you wish to add (or diced onions - I use onion powder so we have the taste but kids are complaining).

Drain, and serve with taco toppings, or freeze in ziploc bag.

**A lot of nights this gets heated up and served with tortilla chips, cheese, and black olives (or other favorite topping for a "nacho supreme" type dinner.  Quick and easy.

Montreal Chicken Breasts

4 chicken breasts 

1 tsp. rosemary
1 tsp. garlic powder
2 tsp. montreal chicken seasonings
1 tsp. parsley

Mix spices together and coat chicken with spices.  Cook in pan coated with a little oil or no stick spray, cooking and flipping till chicken is done, until juices run clear.

*This makes great sandwiches on hoagie rolls.  For us, this recipe serves 6-8 as the breasts are usually large, and I cut in 1/2.

The meat can be frozen to be used at a later time.  Or freeze spices in a seperate ziploc bag and then the chicken in a ziploc, and then keep the two bags together, to make fresh the day you want to serve.

Light Fettuccine Alfredo

1 lb. Fettuccine
1 1/2 Tbsp. margarine melted
3 Cloves Garlic
1 1/2 Tbsp. Flour
2 C. Milk, skim
1/2 C. Parmesan Cheese, grated
3 Tbsp. Cream Cheese, light
2 Tbsp. Parsley

Cook pasta according to package directions, drain and keep warm. Meanwhile, in large saucepan, melt butter over low heat. Add garlic. Cook and stir 30 seconds. Blend in flour, cook and stir 1 minute. Gradually whisk in milk. Cook and stir until mixture comes to boil and thickens. Remove from heat; stir in cheese and parsley until cheeses melt. Toss with fettuccine.

**To freeze this, I make the sauce and then make the fettuccine on the night I want to make it, however, you could make the fettucine and freeze all of it together, and then thaw and reheat either in crockpot or oven or microwave.

Homemade Pizza Dough

6 c. flour

1 Tbsp. salt (original recipe uses 1 1/2 Tbsp.)
1 1/2 Tbsp. Yeast
3 c. warm (lukewarm) water

Mix together and let sit on counter covered loosely for 2-4 hours.  Dough will be very sticky, take amount (about the size of an orange or grapefruit) and add flour to it to make more like pizza dough (so it isn't sticky) and spread out with hands to make pizza.  What dough you don't use, you can refrigerate for up to 2 weeks.  Putting corn meal on the surface you are using is helpful to keep dough from sticking to surface.  Top with your favorite toppings and bake 400 degrees till toppings are cooked and bubbly (15-20 minutes).  

The whole recipe makes 6-8 large individual pizzas.

** You can also make bread with this recipe by letting dough rest for 30 minutes before baking and putting in bread pan and cooking at 350 degrees for 30-45 minutes or until done (knife comes out clean).