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!

Our Dinner Menu Plan

My oldest son has such an amazing nurturing spirit. As you can see in the picture to the left he created a table, comfy chair, and a bowl full of Lego soup for his Disney panda bear. I love his attention to detail!

Here is our dinner menu plan for the week. I was unable to make the Spaghetti with Chickpea Meatballs last week because I wasn't feeling up to it after my grandpa's funeral and both my husband and my youngest came down with strep throat. I hope to get to it this week.

Have an amazing week!

Our Dinner Menu Plan

Monday - Country Style Cube Steak with Onions & Peppers, Spinach Rice Bake and Green Beans

Tuesday- Tomato Shells Soup with Spinach and Salad

Wednesday - Frito Chili Pie and Avocado Lime Black Bean Salad

Thursday - Broccoli Fettuccine Alfredo and Fruit Salad

Friday - Slow Cooker Cranberry Pork Chops with Sweet Potatoes, Sweet Peas and Rolls

Saturday - Leftovers

Sunday - Spaghetti with Chickpea Meatballs (recipe coming)

Creamy Refried Bean Soup

Of course when I decide to put soup on our dinner menu for the week the temperature reaches 84°. I know most of you don't eat soup when it is that hot outside, but this soup was perfect for some of our family that were sick this week.

My husband surprised me by stating that he really loved the soup.

I adapted the original for this recipe based on our favorite refried bean recipe.

Creamy Refried Bean Soup

Ingredients:

16oz Refried bean mixture (prepared)
1 Can petite diced tomatoes, undrained
1/2-1 Cup vegetable broth
1/2 Cup unsweetened coconut milk (not cream of coconut)
salt and pepper to taste

Heat bean mixture and add tomatoes, vegetable broth, and coconut milk. Let soup simmer for about 20 minutes. Serve topped with cheddar cheese, sour cream or avocado spread. We also added jalapenos because we like our food on the spicy side.

I served this delicious soup with baked tortilla chips.

Our Dinner Menu Plan

There is nothing I enjoy more than a great bargain. This week our local supermarket had BOGO on almost all their meats. I really stocked up on pork, beef and chicken.

Although I was able to find a lot of meats for a great price I am still sticking with my vegetarian nights for the week as well.

Our Dinner Menu Plan

Monday - Grilled Filet Mignon, Roasted Cabbage and Mashed Potatoes

Tuesday - PB & J Sandwiches and anything else I can find. My grandpa passed away yesterday and I will be at the funeral home with family.

Wednesday - Creamy Refried Bean Soup with Baked Tortilla Chips and Gucamole

Thursday - Herb & Garlic Marinated Chicken, Asparagus and Baked Beans

Friday - Eggs with Spinach, Bacon, Biscuits and Fruit Salad

Saturday - Eating Out

Sunday - Leftovers

Crispy Oven Fried Vegetables

Our local supermarket had zucchini and yellow squash on sale for dirt cheap this week so I picked up a few. Traditionally I saute these with olive oil and onions, but I wanted to try something different. I came across a recipe in one of my many little Pampered Chef cookbooks called Crispy Oven Fried Vegetables. I decided to give it a try since the suggested vegetables were zucchini and squash.

It was not a huge success, but definitely a different way to cook these vegetables than I normally do. I have to also say that it may have lacked some flavor because I used panko breadcrumbs instead of Italian bread crumbs (why can't I follow the recipe as it is written). Give it a try and see what you think.

These are great dipped in a cucumber dip, ranch or even sweet chili pepper sauce(my favorite).

Crispy Oven Fried Vegetables

Ingredients:

2 Tbsp Parmesan cheese, grated or shredded
1/2 Cup Italian breadcrumbs
1 Egg white
1 Tbsp skim milk or alternative
10 Drops hot pepper sauce
3 Cups of vegetables - yellow squash, zucchini, sweet potato, eggplant, cauliflower, broccoli, mushrooms.....

Preheat the oven to 425°

Combine parmesan cheese and breadcrumbs. In a separate bowl whisk egg white, milk and hot pepper.

Dip each vegetable in egg mixture than coat with breadcrumb mixture. Place in a single layer on a baking pan coated with cooking spray.

Spritz each vegetable with olive oil and cook for about 12-14 minutes.

Spinach Cheese Balls

We had a fun at our house this week with appetizer night for dinner. The kids thought it was cool and there was something for everybody.

One of the appetizer I prepared was Spinach Cheese Balls. This is a take on the traditional Sausage Cheese Balls, without the meat.

Recipe was slightly adapted from the original Betty Crocker recipe.

Spinach Cheese Balls

Ingredients:

2 Cups fresh spinach, chopped (cooked until wilted) - it looks like a lot, but once it cooks down it really is not that much
1 Cup Heart Smart Bisquick
1 Cup mozzarella cheese
1 Cup cheddar cheese
1 Egg
1 Tsp Italian seasoning
1/2 Tsp garlic salt
1 Tsp fresh parsley (optional)

Preheat oven to 400° and spray a cookie sheet with cooking spray.

Mix all ingredients together in a large mixing bowl. Shape into 1-2 inch balls and place on cookie sheet.

Cook for about 10-15 minutes or until golden brown. May be served with pasta sauce or pizza sauce.

Our Dinner Menu Plan

Today was really hard trying to adjust to the Daylight Savings time change. It seemed like we lost more than an hour because Sunday flew by. However, I did find time to put together a new dinner menu plan for this week.

I hope each of you have an amazing week...spring is just around the corner!

Our Dinner Menu Plan

Monday - Apricot Dijon Pork Chops, Broiled Asparagus, and Buttered Corn (I had this meal scheduled last week, but was unable to cook it because we were at the hospital with my Grandpa)

Tuesday - Egg Drop Soup with Wontons and Edamame

Wednesday - Pressure Cooker Chicken with Rotisserie Gravy, Twice Baked Potato Casserole and Green Beans

Thursday - Appetizer Night - Spinach Cheese Balls, Crispy Oven Fried Vegetables, Deviled Eggs, and Peaches

Friday - Crock Pot Lasagna, Side Salad and Rolls

Saturday - Salmon, Fried Okra, Corn and Leftover Rolls from Friday night

Sunday - Homemade Pizza and Fresh Veggies