Taco Salad
1head red or green leaf lettuce
1 head iceberg lettuce
2-3 tomatoes
½ -1 thinly sliced red onion
½ can of sliced black olives
1 sliced avocado
1 package of tortilla chips
Grated cheddar and/or Monterrey Jack cheese
1 # ground beef
½ package taco seasoning
1 can of red kidney beans with juice
1 small bottle French dressing
Place everything in the bowl except the ground beef, taco seasoning, kidney beans and dressing
Brown the ground beef, add the taco seasoning the kidney beans and dressing, mix well. Pour the hot mixture over the salad.
Top with the grated cheese. Serve. I like to serve it with garlic bread.
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| 2 tablespoons low-sodium soy sauce 2 tablespoons fat-free Italian dressing 1 teaspoon cornstarch 1 tablespoon minced garlic 1 teaspoon ground ginger 3/4 pound round steak, cut into strips 6 cups water 5 cubes beef bouillon 4 ounces linguine pasta, uncooked 1/2 cup fat free beef broth 1 cup fresh mushrooms, sliced 1/2 cup sliced green onion 1 pound broccoli, separated into florets |
| DIRECTIONS: In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
Marinated Flank Steak
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| 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 cup vegetable oil 1 1/2 pounds flank steak |
| DIRECTIONS: In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight. Preheat grill for high heat. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Sweet and Sour Meatballs
1lb ground beef
¼ cup milk
1 egg
1/3cup fine bread crumbs
¼ cup chopped onion
Dash of parsley and thyme
½ tsp salt
¼ tsp pepper
Sauce:
1 an pineapple chunks
2/4 cup maple syrup
½ cup vinegar
1 green pepper and 1 red pepper
2 Tbsp cornstarch
½ tsp salt
¼ cup water
Blend meatball ingredients and shape into 2” balls. Bake in 350 degree oven for 30 minutes.
In saucepan, combine juice from pineapple, maple syrup and vinegar.
Stir in pineapple and peppers.
In a small bowl, blend cornstarch and salt, slowly adding the water.
Stir into saucepan mixture and cook on medium heat until peppers are tender.
Add cooked meatballs and turn in sauce. Serve over rice.
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BBQ Beef on a Bun
3-4 # Beef Roast
1 Pkg. Lipton Onion soup mix
In a roaster put soup and 3 cups of water. Mix and add the roast. Cover with lid. Roast at 325 degrees for minimum 3 hours. Remove roast to a plate and let sit overnight in the fridge. (Cover with plastic wrap)
Strain the drippings- keep the liquid and throw away the onions. Put the liquid in a bowl, cover, and let sit overnight in the fridge. Next day skim off fat that is on top of the liquid. Measure the liquid. Place in 9x11 or 9x13 glass pan. If liquid measures 2 cups then add 1 cup of Kraft Regular BBQ sauce and mix. If liquid measures 1 cup then ½ cup of sauce. Slice meat as thin as possible and place in sauce mix. Cover with plastic wrap- microwave till hot. Serve with Kaiser Rolls or hamburger buns, pork and beans and salad.
Leftovers can be easily frozen.
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Ichiban Noodle Supper
1# ground beef
2 cups fresh or frozen vegetables
2 cups water
2 pkg. original flavor Ichiban noodles
¼ cup light soy sauce
½ tsp ginger
Brown ground beef and set aside in a bowl. In the same frying pan add water and veggies and soy sauce and ginger. Bring to a boil. Add 1 pkg. of the sauce mix that comes with the noodles. Add the noodles which have been coarsely crushed. Simmer till noodles are cooked and veggies are tender. Add meat and heat through. Add more water if looks dry.
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Beef and Gravy (Slow Cooker)
2-2 ½ # boneless round steak
1 envelope dry onion soup mix
1 can cream of mushroom soup
½ cup water
Cut steak into serving size pieces. Place in slow cooker which has been lightly sprayed with cooking spray. Combine soup mix, soup, and water. Pour over meat. Cover, and let cook on low for 7-8 hours. Serve with mashed potatoes.
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Catered Roast Beef
One large 13-15lbs outside Round Roast (with fat not lean)
2 pkgs. French Meat Marinade
Place ½ cup melted butter in the bottom of large roaster pan. Whisk in 1 pkg. of the marinating sauce. Place the roast in the pan and rub the other pkg. of marinating sauce over the roast. Sprinkle with salt and pepper. Bake at 350 for 5-6 hours till done. Save drippings for gravy.
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Hamburger Soup
1 ½ lbs of hamburger
1 medium onion – chopped
1 28oz. can of tomatoes
2 cups of water
3 cans of beef broth
1 can tomato soup
1 carrot chopped
3 sticks of celery chopped
1 tsp. thyme
Pepper to taste
I tbsp. of barley
Brown meat and onions. Drain well. Add rest of ingredients and cook for two hours.
I add two small chopped potatoes
¼ of a green pepper chopped
1 package of taco seasoning
I didn’t have any thyme so I didn’t add it.
I also added an extra carrot
I also added a handful of bow macaroni
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