Swiss steak

This looks really involved but I promise it is not that bad and you will TOTALLY LOVE IT!

What you need:
2 pounds of tenderized round steak
1 large onion - thinly sliced
2 stalks of celery - diced
3 cloves are garlic - diced
1 large can of diced tomatoes
2 Tablespoons of tomato paste
2 Tablespoons of Worcestershire
2 tsp. paprika
2 tsp. oregano
2 C. beef broth
2 C of flour - or enough to dredge your beef in.
salt and pepper to taste

I used tenderized round steak - you will need 2 - 3 pounds of meat. Cut it into 4 oz. servings so it cooks even and gets really tender.
Take the meat -salt and pepper each side then dredge it in flour on both sides.

In a dutch oven - coat the bottom with veg. oil and heat to medium high heat. When the oil starts to sizzle - start cooking your meat - don't crowd the dish. After your first few pieces are done - set them on a plate and cook the meat until it is all cooked.

In the same pot - add one onion thinly slices, 3 cloves are garlic diced and 2 stalks of celery. saute this for about 2 -3 minutes.

Add 2 Tablespoons of Tomato paste until it is all blended.

Add 1 large can of diced tomatoes (I think it is 28 oz). 2 tsp. of oregano, 2 tsp. of paprika, and 2 Tablespoons of Worcestershire, and 2 Cups of beef broth. Add the meat back into the pot after you stir everything together. If it does not cover the meat add a little more beef broth.

Put in a pre-heated 325 degree oven for 1 1/2 to 2 hours.

I serve this with mashed potatoes and green beans.

Boboli Pizza

100% whole wheat Boboli crust
lowfat mozzarella cheese
1 small can of pizza sauce
EVOO
Canadian bacon
Turkey Pepperoni
Mushrooms - canned or fresh - depends what you like.

Take the pizza crust out of the package and put on a flat cookie sheet that you can slide the pizza right onto the rack after you are done making it.

Drizzle 1 - 2 Tablespoons of EVOO onto your crust and rub it in with a napkin.
Add sauce - we like a lot of sauce but use what you like.
Add your mozzarella cheese - we also like cheese so we use about 1/2 - 3/4 of the bag.
cut up your canadian bacon and place turkey pepperoni on top of cheese. I put mushrooms on last and drizzle EVOO over the top.

Bake the pizza according to the Boboli Pizza crust - I think it is 450 degrees for 8 minutes. This pizza is SO yummy!

Chipped Beef

I know this may sound like a terrible meal but Jeremy's mom made it for him and it is really one of his favorites so I enjoy making it and eating it!

I usually double this or tripple this recipe so there is extra chipped beef for lunch the next day.

1/4 C. butter
1/4 C. flour
2 C. milk
2 pkg - 2 1/2 oz each of budding beef - cut into strips
4 slices of toasted bread.

Use a heavy pan - cook over medium heat.
melt butter in pan - add flour and wisk until smooth and bubbly. Slowly add in the milk whisking the whole time. I usually add salt and pepper at this point about 1/2 tsp. of salt and 1 tsp. of pepper. Add in the strips of beef and heat until think and hot. Pour this over your toast and you have a yummy meal. I serve this with cooked carrots.

Poppyseed Chicken
2 lbs. boneless chicken breasts - cooked and cubed
2 cans cream of chicken soup
1 - 16 oz. container of sour cream
2 Tablespoons of Poppyseeds
1 sleeve ritz crackers- crushed
white rice - prepare 8 servings for whole recipe.

Combine soup, sour cream, and poppyseeds. Mix in chicken. Put in 9 x 13 greased pan. Top with crushed crackers. Bake 30-45 minutes at 350 degrees or until hot and bubbly. Serve over or stir in rice. serves 8.

My favorite way to saute chicken -

In a heavy bottom pot - you want to turn the heat on Medium high to high. Let it heat up for about 4 - 5 minutes. Add a few tablespoons of EVOO then add the chicken to the pot. It will sizzle instantly - if it does not your pot is not hot enough. I cut my chicken into tiny pieces so they cook pretty fast I contantly move my chicken for about 4 -5 minutes and it is done. I love the brownness that my dutch oven adds to chicken when I saute it this way.

Menu for the week...

I just got done baking healthy pumpkin muffins with cinnamon chips and banana bread. This can be used as breakfast or dessert this week.

I will add pictures as I make the meals and add them into the recipe. I am worried if I don't do this now I may not get to it every day this week.




















Black Bean and Corn Salsa

For lunch Jeremy and I went to his co-workers house and I brought black bean and corn salsa - oh my goodness is this YUMMY and they thought so too. My friend Margo gave me this recipe. I always double this recipe because it is such a huge hit. I do not double the red wine vinegar because I like to taste the other stuff better. You may want to add more if you double it!
3 Roma tomatoes - diced
3 avocados - diced
1/2 purple onion - diced
1/4 C. cilantro - chopped
1 can shoe peg corn- drained
1 16oz. can black beans - drained and rinsed
4 Tablespoons of lime juice. - I always use 2 limes - even when I double this recipe I still just use 2 limes.
2 T. EVOO
2 T. Red wine vinegar
1 tsp. salt, 1tsp pepper - or add to taste - I usually add a little more.

Mix this all together and serve with multi-grain chips - YUMMY!

An easy way to cut avocados - cut them length wise and twist open. Scoop out the meat from the non pit side. CAREFULLY push your knife into the pit and twist the pit out of the avocado and then scoop out the meat and dice up!

Stuffed Shells

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 jars pasta sauce
• 8 ounces sliced fresh mushrooms
• 1 lb. ground beef
  

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Brown ground beef and add pasta sauce, mushrooms and reserved cheeses.
   
4. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. I refrigerate this for about 10 minutes so it is easier to stuff in the shells. Stuff cooked shells with ricotta mixture and place in a roasting pan - it never fits in a 9x13 dish for me.
   
5. Pour beef and pasta sauce mixture over stuffed shells.
6. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.