Thursday, November 19, 2009

Easy Salsbury Steak

Things you'll need:
  • 1 lb Lean Ground Beef
  • 1 Egg
  • 1 Can Cream of Mushroom Soup (I always get healthy choice/low sodium)
  • 1/2 Cup Bread Crumbs
  • 1 tsp Montreal Steak Seasoning
  • 1/2 Cup Water
How to:
  1. Preheat nonstick skillet on medium high heat with very thin layer of olive oil (I actually didn't use any oil, but if you have a pan that tends to stick be safe and use some oil).
  2. In medium bowl combine (with hands) Beef, Egg, 1/4 cup Cream of Mushroom Soup, Bread Crumbs, and Steak Seasoning.
  3. Pat mixture down in bowl and make a plus sign with your fingers to divide it into 4 equal hamburger steak patties.
  4. Form 4 hamburger steak patties and place in preheated skillet.
  5. Cook for about 4-5 minutes or until browning starts (I like them a little charred, so I leave them on until they look a little darker).
  6. While steaks are cooking mix together the remaining cream of mushroom soup and water in a small bowl.
  7. Flip over steaks and cook for about 3-5 more minutes.
  8. Take out steaks and put on plate.
  9. Turn skillet down to medium/medium low heat and add the soup/water mixture and stir/whisk to combine with any pan drippings leftover from cooking steaks.
  10. Return steaks to pan and cook 3 minutes; flip and cook another 3 minutes.
I served with green beans and mashed potatoes and used leftover sauce for gravy. My husband loved it and he doesn't even like mushrooms!

Tuesday, November 17, 2009

Cheesy Potato Ham Casserole

Things you'll need:
  • 1 Bag Frozen Hash Brown Potatoes (I used O'Rieda)
  • 1 lb Ham Steak- Cubed 
  • 8 oz Light Sour Cream
  • 1 Can Cream of Chicken Soup (Low Sodium/Healthy Choice)
  • 1 Can Cream of Mushroom Soup (Low Sodium/Healthy Choice)
  • 10 oz Package of Shredded Cheese (I used 2% Colby Jack)
How to:
  1. Preheat oven to 375 degrees.
  2. In large bowl combine all ingredients reserving 1/2 cup cheese for topping.
  3. Spray 13x9" Casserole Dish with Nonstick Cooking Spray.
  4. Spread mixture in dish and top with remaining cheese.
  5. Bake in 375 degree oven for 45 minutes.

Monday, November 16, 2009

Savory Snap Peas

Things you'll need:
  • 2 cups frozen sugar snap peas
  • 2 tbsp butter
  • 2 tbsp soy sauce

 How to:
  1. Put frozen sugar snap peas in microwaveable bowl.
  2. Fill bowl with enough water to cover snap peas.
  3. Heat in microwave for 3 minutes.
  4. Drain water and add butter/soy sauce.
  5. Heat in microwave 1 minute.
Quick and easy veggie dish to serve as a side to any stir fry. It's really a 1:1:1 ratio of snap peas, butter, and soy sauce so you can make as much or as little as you need to.

Monday, November 9, 2009

Cheesy Veggie Casserole

Things you'll need:
  • 1 Bag Frozen Broccoli Florets
  • 1/2 Bag Frozen Carrots Slices
  • 1/2 Head of Cauliflower cut into bite-sized chunks
  • 1 Small Can Water Chestnuts- drained
  • 1 Stick Melted Butter
  • 3/4 lb of Velveeta 2% cut into 2 inch chunks
  • 1 cup bread crumbs
How to:
  1. Preheat oven to 350 degrees.
  2. Fill medium pan with water and bring to boil.
  3. Add frozen veggies and cook 5 minutes
  4. Drain frozen veggies and add cauliflower and water chestnuts- stir to combine
  5. Pour veggies into 13x9 casserole dish
  6. Top with melted butter and cheese chunks
  7. Top with layer of bread crumbs
  8. Bake in 350 degree oven for 30 minutes
You can substitute any veggies (fresh or frozen) that you like.

Friday, November 6, 2009

Margarita on the Rocks

Things you'll need:
  • 1 Shot Milagro Silver Tequila
  • 1 Shot Water
  • 2 Shots Finest Call Margarita Mix
  • Ice
How to:
  1. Fill 16 oz glass with Ice
  2. Add Tequila, Water, and Margarita Mix
  3. Turn into another cup, then back into glass to mix.
  4. Drink
  5. Continue to repeat steps 1 through 4 until desired level of intoxication

Thursday, November 5, 2009

Peach Cobbler

Things you’ll need:
1 cup flour
1 cup sugar
1 1/2 tsp baking powder
1 stick butter
1 cup milk
1 large can sliced peaches

How to:
1.) Preheat oven to 375 degrees
2.) Place butter in a 2 quart casserole dish and put in oven to melt.
3.) While butter is melting, combine the flour, sugar, and baking powder in bowl.
4.) Add milk to the dry ingredients and stir until blended.
5.) Arrange canned peaches with juice in melted butter.
6.) Drizzle the batter back and forth over peaches.
7.) Bake 30 to 45 minutes or until golden brown.

Chocolate Chip Banana Bread

Things you’ll need:
1/2 cup oil
1 cup sugar
2 eggs
3 ripe mashed bananas
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
3 tbsp. milk
1/2 tsp. vanilla
1/2 cup nuts (optional)
1/2 cup Hersheys special dark chocolate chips, or other you prefer (optional)

How To:
1.) Beat oil and sugar with hand mixer
2.) Add eggs and bananas; mix well with hand mixer.
3.) Stir together dry ingredients, then stir into wet mix.
4.) Stir in milk and vanilla. Add nuts and/or chocolate chips if desired.
5.) Pour into greased floured loaf pan. (I don’t flour it…just spray it with Nonstick cooking spray)
6.) Bake at 350 degrees for 1 hour (make sure oven rack is lowered a bit to prevent burning on top)
7.) Serve or let cool and wrap in saran wrap or foil. Tastes even better the next day.

Nutter Butter Frozen Peanut Butter Pie

You Will Need:
24 Nutter Butter Peanut Butter Sandwich Cookies
5 tbsp. Butter Melted
1 pkg. (8oz.) Philadelphia Cream Cheese, Softened
1 Cup Creamy Peanut Butter
3/4 Cup Sugar
1 tbsp. Vanilla Extract
1 Tub (8oz.) Cool Whip Whipped Topping, Thawed

How To:
1.) Crush cookies in zipper-style plastic bag with whatever tools you have to chop them up pretty fine or use a food processor (or use whatever tools you have)
2.) Mix together the cookie crumbs and melted butter in pie pan. Press on to bottom and side of a 9" pie plate/pan to make the pie crust. (I buy the throw away pie pans at HEB)
3.) Mix cream cheese, peanut butter, sugar and vanilla extract with electric mixer on medium speed until well blended.
4.) Gently stir in 1-1/2 cups of the whipped topping.
5.) Spoon the mixture into pie crust.

Freeze for 4 hours or over night until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies, if desired. Store it in the freezer of refrigerator.

Chocolate Mousse

You will need:
• 1 pint coffee Hagen Das coffee ice cream (or any brand but I have always used Hagen Das
• 1 package chocolate instant pudding
• 1 cup milk
• (I usually double the recipe)

Hot To:
1. Soften ice cream while doing step #2 (either in microwave for 30 seconds or leave out of freezer until softened)
2. Mix pudding and milk with hand mixer for 2 minutes
3. Add softened ice cream to pudding and stir
4. Place in freezer
5. Place in refrigerator a few hours before ready to serve

Chicken (Pot Pie) Casserole

Things you’ll need:
• 1 Box Chicken Stove Top Stuffing Mix
• 1 lb Boneless Skinless Chicken Breasts cut up into 1 inch cubes
• 4 Tablespoons or ¼ cup butter/margarine
• 1 ½ cups Hot Water
• 1 can Cream of Chicken Soup
• 1/2 can Milk
• 10 oz frozen mixed veggies

How to:
1.) Preheat oven to 350 degrees.
2.) In medium sized bowl add butter and hot water…stir to melt butter.
3.) Add Stuffing Mix and stir to moisten
4.) In Casserole Dish (9x13 approx.) add Cream of Chicken Soup and Milk and stir to combine.
5.) Add Chicken and Veggies to Casserole and stir.
6.) Top with Stuffing Mixture.
7.) Bake for 45 minutes at 350 degrees. (If you use pre-cooked chicken, you don’t have to wait as long…just until bubbly and heated through)

Miss Fischer’s Dish

Things you’ll need:
• 1 lb Lean ground beef or ground turkey
• 1 can diced tomatoes (not drained)
• 1 can corn (drain liquid)
• 1 can beans (drain liquid) – you can use red kidney, black, pinto, whatever you like
• 1 small can tomato sauce
• 1 package cornbread mix (usually requires egg and milk)

How to:
1.) Preheat oven per cornbread mix instructions
2.) Brown meat in fry pan
3.) Add diced tomatoes, corn, beans, and tomato sauce to meat and stir together
4.) Pour into casserole dish
5.) Prepare cornbread mixture per instructions on package and pour over top of mixture
6.) Bake casserole in oven per cornbread package instructions

My husband and daughter both LOVE this! My husband tops it with a little hot sauce. Sometimes I sprinkle a little grated cheddar cheese on it. You can add/omit anything in it to make your own variation.

Chicken Fried Steak with Mashed Potatoes and Gravy

Things you’ll need:
1.) Tenderized Round Steak (1 for each person you will be serving)
2.) 1 Egg
3.) Flour
4.) McCormick’s Montreal Steak Seasoning (on the spice aisle)
5.) Vegetable Oil
6.) Milk
7.) I use the “loaded” instant potatoes most of the time because they are good and less timely, but you can make whatever potatoes you like

How to:
• On a plate (I use paper, but whatever you want) combine 1/2 cup flour with 1 tbsp steak seasoning
• In a bowl mix together 1 egg with ¼ cup milk
• In large skillet add vegetable oil to make a ¼ inch layer of oil on bottom of skillet and heat up on medium high heat
• Dip steak into egg mixture, then flour mixture, then egg mixture, then flour mixture again
• Place a pinch of flour in oil to make sure it bubbles before placing in steak…if not… it’s not hot enough!
• After oil is heated enough place steak into oil. Don’t touch for 1-2 minutes then peak underneath to see if browned…when brown flip over and cook another 1-2 minutes until browned on other side…it’s a pretty quick process
• Place cooked steaks on paper towel to drain excess oil.
• Leave remaining oil in pan and reduce heat to medium-low
• Add 2 Tbsp flour (you can use leftover seasoned flour if you have any) to oil in pan and whisk with wire whisk to combine flour and oil…mixture should develop into doughy substance…if liquidy…add more flour to make doughy
• Add 3 cups of milk to pan, increase heat to medium high, and continue to whisk
• Once mixture starts bubbling it will thicken and lumps will cook out…continue to whisk and remove from heat when it reaches desired consistency of gravy…if too thick add a little more milk.
• Prepare Mashed Potatoes to your liking and serve with Chicken Fried Steak and Gravy…I typically will heat up some frozen broccoli as well.

Beef and Broccoli Stir Fry

Things you’ll need:
• 1 lb Beef for Stir Fry (HEB sells it like this)
• 1 package “Sun Bird” Beef and Broccoli mix (in the Asian foods section of HEB *yellow package
• Vegetable oil and Soy Sauce for mix above
• 1-2 cups Frozen or Fresh Broccoli (I use frozen)
• 1 can sliced water chestnuts (I add this because I like them; also in the Asian section of HEB)
• Minute Rice (I get Minute Brown Rice, but either is fine
• HEB White Meat Chicken Egg Rolls (The best egg rolls I’ve ever eaten)

How to:
1.) Heat oven according to egg roll package (I use our small toaster oven) and put in egg rolls (they cook for like 20 minutes).
2.) If using frozen broccoli place it in microwaveable bowl with small amount of water and heat for 2 minutes, stir, then heat another minute until tender.
3.) Place amount of minute rice/water per instructions on box into microwaveable dish (I use a casserole dish with glass lid) and cook per instructions on box.
4.) Make Beef and Broccoli per instructions on package (I omit onions and add drained water chestnuts and a little onion powder).
5.) Top Rice with Prepared Beef and Broccoli and serve with Egg rolls.

Elgin Sausage Wraps with Red Beans and Rice

Things you’ll need:
• 1 package Meyer’s Elgin Original Sausage (or other flavor if you prefer)
• 1 package Zatarans Red Beans and Rice (I get the low sodium one)
• Tortillas, Ketchup, Mustard

How to:
1.) Prepare Red Beans and Rice per instructions and then do sausage while it’s cooking (20 minutes).
2.) Cut sausage into links.
3.) Cut each link in half length wise.
4.) Place in medium high heated Fry Pan (cut sides down).
5.) Leave for 7-10 minutes until browning begins on side that is down.
6.) Flip over and cook another 5 minutes.
7.) Take out of pan and place on paper towel on top of a plate to drain the excess grease.
8.) Heat tortillas in microwave 10-20 seconds to warm up.
9.) Top tortilla with sausage, mustard, and ketchup and serve with Beans and Rice.

Chicken Tortellini with Sundried Tomato Alfredo Sauce

Things you’ll need:
• 1 lb Boneless/Skinless Chicken Pieces (I buy “boneless chicken breast chunks” at HEB)
• Bread Crumbs (I buy parmesan bread crumbs)
• Olive Oil
• 1-2 cups Peas (frozen or canned)
• Tortellini (I buy HEB’s Butolli fresh tortellini…all flavors are good, but frozen would work too) – prepare per directions on package
• Sundried Tomato Alfredo Sauce (located next to regular pasta sauces at HEB…you could use regular pasta sauce or alfredo sauce instead if you prefer

How to Chicken and Sauce:
1.) Heat large skillet on Medium High heat and coat bottom with olive oil.
2.) Cut up chicken to bite sized pieces (1 inch cubes).
3.) Place cut up chicken in a bowl and sprinkle with bread crumbs to coat chicken.
4.) Place Chicken pieces in skillet and cook until no longer pink in middle and browned on the outside.
5.) Add the Sundried Tomato Alfredo Sauce and Peas to chicken and heat on medium until heated through.

Pork Chops, Mac N Cheese, Mixed Veggies

Things you’ll need:
• Pork Chops (any cut is fine; bone in or boneless)
• Seasoning Salt (it’s on the spice aisle of the grocery store- also great on popcorn)
• Olive Oil
• Package of Mac N Cheese – prepare per directions on package
• Package of Frozen Mixed Veggies
• Butter
How-to Pork Chops:
1.) Heat a nonstick skillet on medium high setting and add a small coating of olive oil…not much
2.) Sprinkle both sides of pork chops with seasoning salt
3.) Place in heated skillet and leave alone for 3-5 minutes
4.) Flip over and heat another 3-5 minutes until done

How-to Veggies:
1.) Put amount of frozen veggies you want in microwaveable bowl
2.) Add butter/margarine on top
3.) Heat 2 minutes; stir; heat another 2 minutes or until cooked through