Beef Lo Mein

Ingredients:

8 ounces Thin Spaghetti; broken in half
1 teaspoon Sesame Oil
1/4 cups Hot Boiled Water
1 tablespoon Beef Better Than Bullion
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar
Oil; for frying
1 pound Beef
2 large Carrots
2 cups Broccoli
1 large Onion
4 Garlic Cloves

Directions:

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside. Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces. Dice carrots, broccoli, and onions into 2 inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

Penne Pasta Casserole

Ingredients:

12oz dry penne pasta, uncooked (12oz=3 cups)
1 pound ground sirloin beef
1 large onion, chopped
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (6oz) tomato paste
1/2 cup water
Non stick cooking spray
3 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350. Cook pasta according to package directions.
2. Brown meat with onions in a large skillet; drain. Stir in tomatoes with their liquid, the tomato paste and water; cook until heated through, stirring occasionally. Set aside.
3. Spray 13x9 baking dish with cooking spray. Drain pasta; place in large bowl. Add tomato mixture and 2 cups of the cheese; toss to coat. Spoon into prepared dish; sprinkle evenly with remaining 1 cup cheese.
4. Bake 20 to 25 minutes, or until casserole is heated through and cheese is melted.

Crock Pot Beef and Broccoli (Chinese)

Ingredients:

1 pound boneless beef roast, cut into strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crockpot after being cooked
Fresh broccoli florets, as desired

Directions:

Place beef in a crockpot.

In a small bowl combine broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low 6-8 hours.

In a cup stir cornstarch and sauce from the crockpot until smooth. Add to crockpot. Stir well to combine.

Add broccoli to the crockpot. Stir to combine.

Cover and cook an additional 30 minutes on high (sauce has to boil for it to thicken).

Serve over hot cooked rice.

No Peek Beef Tips

Ingredients:

2 on beef tenderloin tips, stew meat, chuck roast; cubed
1 (10.5oz) can cream of mushroom
1 packet brown gravy mix
1 packet dry onion soup mix
1 (4oz) can mushrooms
1 cup water

Directions:

Add cubed meat to a 9x13 pan. In a big bowl mix the remaining ingredients together and pour over the meat and sir to coat.

Cover with foil and bake at 300 degrees for 3 hours (do NOT remove foil) until done. Serve over rice, mashed potatoes or noodles.

Slow Cooker Fajita Stew

Complete - Along with warm flour tortillas

So I printed this recipe out a long time ago from a friend of mine and decided to make it for dinner tonight. It is at home, in the crock-pot cooking at this moment. I can't wait to try it tonight.

Ingredients:

2 1/2 lbs boneless beef top round steak

1 onion, chopped

1 oz envelope dry fajita seasoning mix

14 oz can diced tomatoes, un-drained

1 red bell pepper (obviously I used a red and a yellow...sometimes I use a red and a green)

1/4 cup flour

1/4 cup water

 Directions:

1. Trim excess fat from beef and cut into 2" pieces. Combine with onion in slow cooker.

2. Mix together fajita seasoning and un-drained tomatoes. Pour over beef.

3. Place cut peppers on top.

4. Cover. Cook on low 6-8 hours, or until beef is tender.

5. Combine flour and water in a small bowl. Stir well to mix.

6. Gradually add to slow cooker.

7. Cover. Cook on high 15-20 minutes until thickened, stirring occasionally.

My friend also added this tidbit of information - You can alter the recipe and add a can of corn, drained, and a can of beans, drained, usually kidney beans or red beans. I also use more than just the red pepper. I have put shrimp in this before too with the steak. Its really good served over hot rice, or in a bread bowl. We usually just heat up tortillas on the griddle and eat with it. If you like a little more spice, you can put diced up jalapenos in it too.

The meat & onions together in crockpot.
I also don't like to pay the extra for pre-cut meat like 
stew meat or fajita meat etc... I used some dinner steaks 
that I had in the freezer and just cut them into 
2 inch chunks myself.

This is the diced tomato and fajita seasoning mixture.
You mix it separate in a bowl and then add it to the meat/onion mixture.

The tomato/seasoning mixture has now been poured over the meat/onion mixture.

Added the colorful bell peppers!
Will post final picture from when I get home to this delicious meal tomorrow.

Mexican Stuffed Shells

Ingredients:

1 pound ground beef (or ground turkey)

1 package low-sodium taco seasoning

 4 ounces cream cheese

20 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce 

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

Instructions: 

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Baked Spaghetti

1 (16oz) package spaghetti

1 pound ground beef

1 medium onion, chopped

1 (26oz) jar meatless spaghetti sauce

1/2 teaspoon seasoning salt

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups small curd cottage cheese

4 cups shredded mozzarella cheese

Directions:

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium high heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.

2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

3. Place half of the spaghetti mixture in a greased 9x13 baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and name at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes or longer until cheese is melted.