Crock Pot Swiss Steak with Onions and Peppers

I will add a picture of the completed recipe as soon as I can :-)

The crock pot is a great cooking device to use at any time.  I think the summer is just as good as any to use the crock pot and conserve electricity.  No need to get your kitchen hot and cause your air conditioner to work overtime.

This recipe for Crock Pot Swiss Steak is a favorite in our house.  Sometimes I compile all the ingredients and place it in a freezer bag and freeze for a later day.  You then remove the freezer bag, cut it open and place in the crock pot.  (If your crock pot is on the smaller size, you would need to place in two smaller freezer bags or thaw ahead of time to ensure it would fit into the crock pot).

Crock Pot Swiss Steak with Onions and Peppers

Ingredients:

4-6 Cube steaks (depending on your family's size and the size of the steaks)
1 Large onion, sliced
1 Large green pepper, sliced
1 Can healthy request cream of mushroom soup
1/4 Cup water
Pepper to taste

Place steaks in crock pot and cover with onions and peppers.  

Combine soup, water and pepper.  Top steaks with soup mixture.

Cook on low for 4-5 hours.  It is okay if you cook these longer, as long as it is on low, because these steaks will become more tender the longer they cook.

I served these over mashed potatoes and a side of green beans.

Hamburger Macaroni Surprise

When I was coming up with my menu for the week I happen to be with a friend of mine who gave me the inspiration for this dinner.

She told me I should make macaroni goulash for dinner.  After she told me some of the ingredients I remembered that my mom used to make that same dish for us when I was a little girl.

I had to change the name from "goulash" to "surprise" because my husband said it did not sound appetizing and the kids would not eat it if I called it "goulash".  With that being said here is a recipe for Hamburger Macaroni Surprise:

Hamburger Macaroni Surprise

Ingredients:

1 lb Hamburger or Turkey
1 Small onion, diced
1 Carrot, shredded
1 Celery stalk, diced
1 Can crushed tomatoes, undrained
3 Tbsp tomato paste
1 Tbsp worchestershire
1 Cup vegetable broth
Fresh basil
Fresh oregano
Fresh parsley
Salt and pepper
1/2-1 Cup of cheddar cheese

Cook hamburger, onion, carrot, and celery on medium heat until hamburger is brown.

Turn heat up to medium-high.  Add tomatoes, tomato paste, worchestershire, macaroni and vegetable broth (add extra water or broth if needed to cook macaroni).   Once it starts to bubble turn heat down to a simmer.  Stir frequently so it does not stick to the bottom.

Cook until macaroni noodles are tender.  Add basil, oregano, parsley, salt and pepper.  Stir in cheese and let it melt.  Serve!

Country Style Cube Steak with Peppers and Onions

You probably already know this if you have been reading this blog, but if this is the first time reading it I have to share my extreme passion for saving money. Grocery shopping is one area that I tend to save the most money.

Along with using coupons, I will scout out the best bargain on meats as well. The supermarket that I shop has a particular time of day that they begin marking down meats and produce. I try to plan my supermarket trips around that time.

This past week I was able to get 4 large cube steak filets for $4. Growing up my mom used to flour cube steak filets and cook them in a frying pan with a dab of butter. The recipe below uses that same technique, but with a few added ingredients for more flavor. Enjoy!

Country Style Cube Steak with Peppers and Onions

Ingredients:

4 Cube steaks
2 Tbsp flour
salt and pepper
1 Tbsp butter
1 Onion, julienne
1 Pepper, julienne (I used some green and red)

For the Sauce:

1 Tbsp butter
1 Tbsp flour
3/4 Cup beef broth
1/2 Cup water
2 Tbsp Worcestershire sauce
2 Tsp Dijon mustard (I used honey Dijon) - optional


Heat 1 Tbsp of butter in skillet over medium heat.

In a ziploc bag combine the flour, salt and pepper. Close bag and shake to combine. Add steaks and shake to coat.

Add steaks to pan and brown on each side. Remove steaks from pan and cover with foil. Add 1 Tbsp of butter to the skillet and add vegetables, cook until tender.

Remove vegetables and place under foil with steaks.

Add 1 Tbsp of butter to skillet and whisk 1 Tbsp of flour into the butter. Slowly add beef broth and continue to whisk. Continue whisking as you add Worcestershire, mustard, and water. Once you no longer see lumps add steak and vegetables back to the skillet and simmer for about 7-10 minutes.

Remove steak and top with sauce and vegetables...yummy!

I served this with spinach rice bake and green beans. My husband had two servings and said it was fantastic!

Frito Chili Pie

If you have not watched the Pioneer Woman on Food Network you must take some time to do so. This woman makes everything look graceful and easy. As I was watching her the other day I soon discovered why she is able to come up with such amazing meals, her children are not around. They are always outside helping on the farm.

I decided to try her recipe for Frito Chili Pie after seeing some other food blogs that recommended it and I was able to score a couple bags of Fritos for an outstanding price. I did adapt it to our family's tastes and it got a thumbs up from everyone.

Frito Chili Pie

Ingredients:

1 lb 93% Lean ground beef or turkey
1/2 Onion, finely chopped
1 Small carrot, shredded
1/2 Green pepper, finely chopped
2 Garlic cloves, minced
8 oz Tomato sauce
1/2 Rotel can
1/4 Tsp salt
1/2 Tsp oregano
1/2 Tbsp cumin
1 Tbsp chili powder (I did 3/4 Tbsp because my 3 year old does not like anything spicy)
1 Can pinto beans, drained and rinsed
1/4 Cup water
Fritos or corn chips
Cheddar cheese or Colby/Monterey Jack, grated
Sour Cream

Brown ground beef in a large pot over medium heat. Add onions, carrots, and green pepper and continue to cook until vegetables are tender. Add garlic and cook for an additional 30 seconds.

Add tomato sauce, Rotel, salt , oregano, cumin and chili powder. Cover, reduce heat and allow to simmer for about 20-30 mins.

Add pinto beans and water and cook for an additional 20 mins.

Serve over corn chips, topped with cheddar and sour cream.

Star Wars Darth Maul Meatballs

My husband came up with the name for these delicious, but very ugly meatballs. To entice our kids to eat their dinner my husband usually comes up with creative names for each dinner item. We are huge Star Wars fans so Darth Maul seemed appropriate for these meatballs. I found the recipe in my pressure cooker cookbook and after some adjustments put it to the test.

Although, the meatballs were ugly they did have great flavor and were perfect for Super Bowl night.

I placed them on a slice of fresh bread to make an open face sandwich. Let me know what your kids think.

Star Wars Darth Maul Meatballs

Ingredients:

1 Pound ground beef
1/2 Cup uncooked rice (I used Mahatma, but would suggest using parboil rice instead)
1-2 Tbsp onion, finely chopped
1 Garlic clove, minced
1 Tsp salt
1/4 Tsp pepper
1 Tbsp parsley
1 Tsp Italian Seasoning
1 Can tomato soup
1 Cup water

Combine all ingredients except soup and water. Form into balls.

Mix soup and water in the pressure cooker pan.

Drop the meatballs in the pan. Cover and cook about 10 minutes after pressure cooker control jiggles. Cool according to the directions of your pressure cooker.

Great served over or in fresh bread or a hoagie topped with cheese. The side to our meatballs was roasted asparagus.

Roasted Asparagus

Ingredients:

As much asparagus as you like
Olive oil
Salt
Pepper
Garlic Powder

Place asparagus on baking sheet and toss with oil, salt, pepper, and garlic powder. Broil until they cooked how you prefer. We cook them until the tips are dark, it makes them crispy.

Italian Beef Wraps

I don't know if many of you know this, but I am a super thrifty shopper, especially when it comes to grocery shopping. In my travels I came across a half priced piece of beef roast.

Since I had this roast on hand it was now time to search for recipes for pot roast. I stumbled across a couple of recipes for crock pot roast. I know my kids will not eat crock pot roast by itself, so I decided to put it into whole wheat tortillas and make a wrap.

These wraps were so simple and an absolute treat. I will now be adding them to our family favorite recipes.

Italian Beef Wraps

Ingredients:

2-3 lbs Chuck roast beef
1/2 Good Seasoning Italian mix package
2 Tbsp beef broth
2 Tbsp Ken's herb & garlic marinade (optional)
1 Tsp pepper
Whole wheat tortillas
Sour cream
Diced tomatoes
1/2 Cup shredded cheese (cheddar, colby-jack or mexican)

Place roast in crock pot and cover roast with Italian mix, beef broth and marinade. Cook for 6-8 hours on low.

Shred beef and place a small amount in each tortilla. Top with sour cream, tomatoes, and cheese.

Roll tortilla tight and place on a hot skillet. Brown on each side. Cut in half and serve.

I served these tortillas with a side salad.

*Since my husband and I love spicy food we also topped our tortillas with jalapenos.

Healthier Crock Pot Beef Stroganoff

Beef Stroganoff was not something that I grew up having as a child. I did not even try it until I was in college. I really had no idea what I was missing.

My husband on the other hand did grow up having Beef Stroganoff and told me it was one of his favorite meals as a child.

I knew I had to come up with a way to make it a little healthier than the original version, so here is my rendition.

Healthier Crock Pot Beef Stroganoff

Ingredients:

1-1/2 lbs Stew meat
1 Large carrot
1 Medium onion
2 Garlic cloves
1 Tbsp worcestershire sauce
1/4 Cup water
1 Can healthy request cream of mushroom soup
2 oz Fat free sour cream
4 oz Plain Greek style yogurt (you can use 6 oz of sour cream and skip this ingredient if you like)
1 Tsp pepper
1 Dash olive oil
Cooked egg noodles



Heat lightly oiled skillet to medium and add meat and vegetables. Cook for 2-4 mins, just to get a light brown on the meat. You are not trying to cook the meat through just sealing in the moisture and creating more complex flavors.

Combine cream of mushroom soup, sour cream/yogurt, worcestershire, garlic, and water.

Add meat and vegetable mixture to crock pot. Top with cream sauce and cook on low for 5-6 hours.



Serve on top of egg noodles.

*This serves about 4 people, please adjust amounts if you have more members in your family.

Crock Pot Pumpkin Chili

Can I just say that I love pumpkin? I know I have posted a few recipes with pumpkin lately, but I just can't help myself.

Pumpkin is such a nutritious and versatile ingredient.






Let me give you some nutritional facts about pumpkin:

• Low in calories
• Contains no saturated fat or cholesterol
• Rich in Dietary Fiber, Antioxidants, Minerals and Vitamins (especially Vitamin A)

Now I am sure you have used pumpkin for making desserts and breads, but what about chili? It may sound rather odd, but my whole family can attest that this pumpkin chili is flavorful, hearty and delicious.

Crock Pot Pumpkin Chili

Ingredients:

1 lb 93% lean hamburger or ground turkey
1 Medium onion, chopped
1 Small green pepper, chopped
1 Celery Stalk, chopped
1 Small carrot, shredded
2 Cloves garlic
Hand-full of fresh mushrooms chopped (optional)
1 Cup pinto beans
1 Can (14.5oz) diced tomatoes
1 1/2 Cups pumpkin puree (not pumpkin pie puree)
1 1/2 Tbsp chili powder
1/2 Tsp black pepper
1/2 Tsp salt
1 -2 Cups broth (chicken, beef or vegetable)

Optional toppings:

Shredded cheddar cheese
Sour cream
Chopped green onions

Heat skillet and add beef, onion, peppers, celery, carrot and garlic. Cook until almost browned and add mushrooms and pinto beans.


Once hamburger is browned add tomatoes, pumpkin, chili powder, pepper, and salt. Stir to combine and then begin adding broth. Add as much or as little as you like depending on how thick or thin you like your chili.

Add chili to crock pot and cook on low for 4 hours.

Serve topped with cheddar cheese, sour cream and green onions.

This chili tastes great with honey cornbread muffins.

*Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

Swiss Steak with Carrots and Potatoes

Trying to stay on a budget is pretty hard, as I am sure all of you know. Food prices have escalated lately and it seems more so in the meat department than any other. Therefore, I have been searching for recipes that incorporate cheaper pieces of meat and just as much flavor.



When I was child my mom would make Swiss steak for dinner. She made it so tender you had no idea you were eating a cheaper cut of meat. I would love to get that same Swiss steak recipe from my mom, but from my previous experience of exchanging recipes with her, she never seems to give me the entire recipe. There are always missing components. I think it is because she throws dinners together and forgets what she puts in them each time. Therefore, I resorted to searching for just the right Swiss Steak recipe online.

Alton Brown on the Food Network has an excellent recipe for Swiss Steak. I have adapted it just a little to incorporate more vegetables and I am cooking it in the crock pot instead of the oven.

Swiss Steak with Carrots and Potatoes

2 lbs Cube steak
2 Tsp salt
1 Tsp pepper
1/2 Cup all-purpose flour and 1/4 cup whole wheat flour
1/4 Cup vegetable oil
1 Large onion, thinly sliced
1 Green Pepper, thinly sliced
2 Cloves Garlic
1 Celery Stalk, chopped
1 Large carrot, chopped
2 Medium-sized red potatoes, peeled, chopped and, parboiled
1 Tbsp tomato paste
1 (14.5 oz) Can diced tomatoes
1 Tsp oregano
1 Tsp paprika
1 Tbsp Worcestershire sauce
1 1/2 Cups beef broth


Heat oil in skillet on medium. Salt and pepper each side of steaks. Dredge cube steaks in flour and place in skillet. Cook about 2 mins. per side. Remove steaks and place in crock pot.

(I think I added a little too much oil, because I had to pour some out before adding the veggies)

Add onion, celery, green pepper, and carrot to skillet. Cook for about 2 mins. Add garlic and cook for an additional 30 seconds.

Add tomato paste, oregano, and paprika. Stir to combine flavors. Add diced tomatoes, worcestershire sauce and beef broth. Continue to stir adding the potatoes last.

Carefully, add vegetable mix to the crock pot over the steaks and cook for about 4-6 hours on low.



I served this over brown rice.

* I do not believe I would add the potatoes the next time I cook this recipe. They really did not add anything in my opinion, but you give it try and see what you think.

Healthy Taco Salad

When looking for new recipes whether on the internet, in cookbooks or magazines, I always find myself gravitating toward Mexican style foods. Maybe it is because these types of recipes seem to be so flavorful or because they go over well at our house. If you find yourself longing for Mexican cuisine, but want to stay on the healthier side than you will love this Taco Salad recipe.

If you eliminate the beef in this recipe you could make it vegetarian instead.

Healthy Taco Salad

Ingredients:

1 lb 93/7 lean ground beef or ground turkey
1/2 onion + more if you would like some on top for serving
1 tsp garlic
3 tsp taco seasoning
8-10 oz yellow corn
14.5 oz can pinto beans or black beans
4-6 tbsp salsa
Salt and pepper as desired
Tortilla chips (homemade or storebought)
2 cups of shredded romaine or spinach lettuce
1 cup of tomatoes, diced
Shredded cheddar or monterey jack
Fat free sour cream
Guacamole or avocado spread

Brown ground beef with onions on medium heat. Add garlic when beef is almost brown.

Add taco seasoning, corn, pinto beans and salsa. If desired add salt and pepper. Simmer for about 15 mins.

Serve in bowls on top of tortilla chips with tomatoes, cheese, lettuce, sour cream and guacamole.

My husband and I also toss a few jalapenos on top because we like it a little spicy.

Crock Pot Lasagna

When I hear the word "Lasagna" I think time consuming. What about you? I have tried those no-cook lasagna noodles and did not care for them.

I knew this week was going to be super crazy so I started searching for crock pot recipes. Over the years I have cooked some pretty awesome crock pot recipes and some pretty awful ones. I came across a recipe for Crock Pot Lasagna and had to give it a try.

I have to admit I was pretty skeptical about this particular recipe because it called for regular lasagna noodles without cooking them first.

I am happy to report that after a few changes, Crock Pot Lasagna will now be on our family favorite list. I might even try adding more vegetables like zucchini and spinach next time.

Crock Pot Lasagna

Ingredients:

1lb 93% lean ground beef
1/2 medium onion, chopped
1 medium carrot, shredded
1 tsp garlic, minced
1 jar spaghetti sauce (yes, I cheated here and did not make homemade, but you remember it was a crazy week, right?)
1 cup water
1 15oz container low-fat cottage cheese
2 cups of 2% mozzarella cheese
1/4 cup grated or shredded parmesan cheese
1 egg or substitute
2-3 tbsp fresh parsley
1 tsp dried no-salt Italian seasoning
6 lasagna noodles, uncooked
salt and pepper as desired

Brown the meat with onions and carrots. Add garlic when meat is almost brown. Add salt and pepper if desired.

Add spaghetti sauce and water. Simmer for about 5 minutes.

Combine cottage cheese, 1 cup of mozzarella cheese, parmesan, egg, parsley and Italian seasoning.

Spoon 1 cup of meat into the crock pot. Top with a layer of noodles (break to fit). Top with cheese mixture. Cover with 2 cups of meat sauce. Top with another layer of noodles. Top with the rest of the cheese mixture and then the remaining meat sauce.

Cook on low for 4 hours. Top with remaining mozzarella cheese and cook until melted.

Serve with a side salad and bread.

Our Menu Plan

What a crazy week! I have had no opportunities this week to try out any new recipes. With teacher conferences, award ceremonies, soccer, bible studies and appointments/errands I had to simplify our menu plan. This week we are having recipes that I have already posted on this site (Tomato Florentine, Refried Beans, Chicken Pastry - my husband's recipe). Therefore, I can assure you that next week I will be posting some new recipes.


Here is a preview of our dinner menu plan for next week, recipes will follow at another time:

• Vegetable Soup with Homemade Bread

• Swiss Steak with Potaotes and Carrots and rice
  

• Israeli Couscous with Tomato, Spinach and Pine nuts (Adapted from All You Magazine recipe) and side salad

• Baked Crunchy Chicken Fingers, Sweet Potato Casserole and Broccoli & Cheese

• Pesto Pasta with Spinach and Homemade Bread
  

• Healthy Taco Salad

• All other days I will just try to wing it!
  

Crock Pot Meatloaf

We are back from vacation and things are back to normal. Our vacation was cut short due to a mandatory evacuation for Hurricane Irene at the North Carolina coast.

Before we left for vacation I put together a pretty good meatloaf recipe that I wanted to share. This is only the third time I have ever made meatloaf and my husband said this one was the best!

I failed to measure a lot of the ingredients for this meatloaf recipe, therefore I am going to list estimates below. Feel free to adjust based on how dry or wet your meat mixture becomes as you are mixing.

Crock Pot Meatloaf

Ingredients:

1 pound Meatloaf mix (beef, pork, & veal) - I found this at Lowe's Foods for 1/2 price
Egg substitute
1/4-1/2 cup of your favorite spaghetti sauce or homemade
1/4-1/2 cup of old fashioned oatmeal or breadcrumbs (you can ground the oatmeal in the food processor if you like)
1/4-1/2 Herb Seasoned Stuffing
1/2 cup of parmesan cheese
1/2 cup of finely chopped onion
1/2 cup of grated carrots
Salt and pepper
Couple dashes of garlic salt
Tomato sauce
2-3 slices of low-sodium bacon (optional)

Heat a small amount of olive oil in a pan and saute onions and carrots for a couple of mins. Mix all ingredients together except the last two.

Form into a loaf. Spray crock pot with cooking spray. Place loaf into crock pot. Top with tomato sauce and 2-3 slices of bacon.

Set crock pot on low and cook for 5-7 hours. This will depend on your crock pot. Mine cooks much quicker than most. Use a meat thermometer to check internal temperature (needs to be at least 170°).

I served this with butter beans and an easy sweet potato casserole.

Bolognese

I try to aim for simple when creating dinner ideas, however sometimes this does compromise the flavor. Some things just taste better with more preparation. Our family loves pasta, as I am sure you have noticed if you have looked over this blog. I especially have a deep obssession with it.


Growing up we did not have a lot of pasta. My dad was never a noodle guy. The only pasta dishes I remember my mom cooking was spaghetti. Who does not love spaghetti, right? Well, I have been following a food blog that brings a new light to the traditional meat spaghetti.

Katie at GoodlifeEats created an amazing recipe for Bolognese. It is hearty, rich, flavorful and well-worth the extra preparation time.

Bolognese by definition is a sauce for pasta containing mushrooms, ham, vegetables and beef. Katie's recipe contains everything except for the ham.

I follow her recipe almost exactly, with only a few minor changes or additions.

Bolognese

2/3 cup dried porcini mushrooms
2/3 cup water
1 1/4 cup sweet white wine (Riesling or White Zinfandel) or apple juice
1 carrot, peeled and chopped roughly
1 small yellow onion, chopped - or a shallot if I have one on hand
1 stalk celery, chopped
5 oz. fresh baby spinach
1 – 28 ounce can crushed tomatoes or fresh roma tomatoes (peeled and run through the food processor)
1 1/2 Tbs butter
2 cloves garlic, minced
1 tsp sugar
1 lb. lean ground beef
1 1/2 cup skim milk
3 Tbs tomato paste
3/4 tsp salt
1/4 tsp black pepper
1 tbsp dried oregano
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, chopped in strips
1 lb. spaghetti, cooked according to package instructions
freshly grated Parmesan for serving

(These directions came start from Katie's Pasta Bolognese at GoodlifeEats.)

Rinse the dried mushrooms under water in a small strainer and drain. Add the mushrooms and water to a small microwave-safe bowl. Cover with plastic wrap, cut steam vents in the plastic with a knife and microwave on high for 30 seconds. Allow mushrooms to stand for about 5 minutes, or until soft. Remove mushrooms from liquid (reserving the liquid) and set aside.

Bring wine or apple juice to a simmer in a skillet over medium heat; reduce heat to low and simmer until wine has reduced to 1/4 cup, about 20 minutes. Set aside.

Meanwhile, chop the mushrooms in a food processor until broken down into 1/8 inch pieces. Add carrot, onion and celery and pulse until the vegetables are 1/8 inch pieces and mushrooms are well ground – scraping the sides.

Heat butter in a 12 inch skillet over medium-high heat. When the foaming subsides, add the chopped vegetables and cook, stirring often, for about 4 minutes. Add the garlic and sugar, cooking for an additional 30 seconds. Add the meat, breaking into 1 inch pieces, about 1 minute. Pour the milk into the pan while stirring meat and breaking into 1/2 inch pieces. Reduce heat to medium, continuing to simmer, while stirring to break up the meat into small pieces and until most of the liquid has evaporated and the meat begins to sizzle, about 18 minutes. Add tomato paste and stir till combined, about 1 minute.

Stir in the tomatoes, reserved liquid from the mushrooms, oregano, salt, and pepper. Bring sauce to a simmer over medium-high heat, then reduce the heat to medium and simmer for 12-15 minutes. Liquid should be reduced and the sauce should be thick, but still moist. Stir in the wine, spinach, basil and parsley and simmer an additional 5 minutes.

Plate pasta and sprinkle with freshly grated Parmesan cheese.

Great served with a side salad. Enjoy!