Balsamic Roast Beef

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes: I've added carrots and potatoes too which turned out yummy. 


From: http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/

Taco Pasta

Taco Pasta

1 Lb. ground turkey or beef

1 pkg. taco seasoning (or use the recipe here)

1 can mild diced tomatoes with green chiles

3 - 4 c. water or low-sodium beef broth

1 1/2 - 2 c. small pasta

2 Tbl. butter

2-3 Tbl. flour

1 c. milk

1 1/2 c. Cheddar cheese, grated (I use whatever cheese I have on hand)

salt and pepper, to taste

chopped cilantro, for garnish, opt. 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4.  

Recipe from http://eatcakefordinner.blogspot.com/search/label/My%20Favorite%20Main%20Dishes

Korean Beef

Quick and easy Korean Beef
1 pound lean ground beef
1/4 - 1/2 cup brown sugar
 1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Recipe from http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

Beef Pasta Bake

2c bowtie pasta, uncooked
1lb ground beef
1 onion (opt)
2cloves garlic, chopped
1/2t garlic salt
3c spaghetti sauce
6oz cream cheese, cubed (I just use the whole 8 oz though)
2/3c milk
1/2c sour cream
1 green bell pepper, chopped
3/4c grated parmesan cheese, divided

Cook bowtie pasta according to package directions; drain and set aside. Brown beef, onion, and garlic until beef is no longer pink; drain. Add spaghetti sauce and garlic salt; simmer for 10 min. In a separate bowl, combine cream cheese and milk. Microwave 1-2minutes on high, stirring once. Stir with whisk until blended. Stir in sour cream, green pepper, and 1/2c parmesan cheese. Place cream cheese mixture in greased 9x9 (or close too) casserole dish. Spread cooked pasta on top of the cream cheese mixture. Top with beef mixture and remaining Parmesan cheese. Heat at 350 for 25-30min.

Notes: This has boiled over a little bit so I usually put a cookie sheet underneath. This is good reheated too. Definitely a weekend meal for us since it is a bit more time consuming. It can be frozen though prior to heating it in the oven. Just line your casserole dish with aluminum foil and plastic wrap and then put the ingredients in there.

Stromboli

1 loaf frozen bread dough, thawed and slightly risen,
4c shredded mozzarella cheese
1/2t dried oregano
1/2t dried basil
1/2t garlic powder
1 egg, beaten slightly

Pizza topping of your choice such as:
sausage, cooked, spinach, chicken, pepperoni, onions, peppers etc...

Roll bread dough into 14x12 inch rectangle. Add any pizza toppings. Sprinkle cheese over toppings,then oregano, basil, and garlic powder. Roll dough into a log and seal all edges. Place seam-side down on a greased cookie sheet. Brush with beaten egg. Bake at 350 for ~40-45min.
Slice and serve with marinara sauce.

Recipe is from Don't Panic more Dinner's in the Freezer.

Cheeseburger Pie

1lb ground beef, cooked, 1t salt
1/2t oregano
1/4t pepper
1/2c bread crumbs
1/4c onions chopped
1/4c green pepper, chopped
1/2c tomato sauce

Topping:
1 egg
1/4c milk
1/2t salt
1/2t dry mustard
1/2t  Worcestershire sauce
8oz shredded sharp cheese

9inch pie crust

Preheat oven to 425. Mix everything above topping. Put mixture into pie crust. Then mix all the topping ingredients. Pour on top of meat mixture. cook for 30min.

Recipe is from A Taste of Farm Bureau cookbook. It's good reheated too.

Simple Salisbury Steak

1 pound ground beef
2 TBSP water
1/3 C. dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (approx. 1/4 cup)--I leave the onions out
1 TBSP vegetable oil
1 can (10 3/4 oz. Campbell's beef gravy
Additional spices, to taste (I add garlic and herb, salt and pepper)


Thoroughly mix beef, bread crumbs, water, egg, and onion in a medium bowl.  Shape mixture into 1/2-inch thick patties (approx. 4).  Heat the oil in a 10-inch skillet on high heat.  Add patties until well browned on each side.  Pour off any fat.  Add the gravy to the skillet and continue to cook patties until well done and no longer pink in the center, approximately 10 minutes more.

Recipe is from my friend, Andrea.

Notes: This is fast, easy meal for days you don't feel like cooking.

Leftover Quesadillas

Shredded Cheese
Meat
Beans
Any other leftovers: avacodoes, tomatoes, onions, etc...
Soft tortillas shells.

Spray a pan with oil. Place tortilla in pan. Cover tortilla with cheese. Add beans, meat and other ingredients. Add cheese again and cover with tortilla. Flip. Once tortilla is browned and cheese has melted, remove from pan. Serve with sour cream, salsa etc. Eat and Enjoy.....

Recipe is adapted from Deceptively Delicious cookbook. You can add pureed butternut squash to the shredded cheese and then spread it on the tortilla.

Notes: We decided to call this leftover quesadillas because we were bad about eating pork, steak, chicken reheated. However just dicing the meat up and we found we typically have beans and other ingredients around so it is like the Mexican verison of a grilled cheese.

Enchiladas

1lb ground beef
8oz pkg cream cheese
15oz can enchilada sauce (I prefer green over red)
8-10 flour tortialls
1c shredded co-jack cheese (or whatever you have on hand)

Brown ground beef and drain the grease. Heat beef, cream cheese and 1c enchilada sauce in skillet over low heat until well combined. Put a small amount of enchilada sauce on bottom of 9x13pan; just enough to cover the bottom. Divide the beef mixture into the 8-10 flour tortillas and roll up. Place in dish with seam side down. Pour remaining suace over tortialls. Top with shredded cheese. Bake at 350 about 30min or until heated through and cheese is melted.

Serve with rice, lettuce, tomatoes, sour cream, extra cheese etc.

Recipe is from my mom.

Slow Cooker Chili

Adapted from American Test Kitchen

2T oil
1-3 medium onions, minced
6 minced garlic cloves
1/4c chili powder
1 - 6oz can tomato paste
1T ground cumin
1/2t red pepper flakes
Salt
1 (28 oz) can diced tomatoes (I prefer to use ones with chilis in it to give the chili more heat)
2lb ground beef (I prefer 1lb beef and 1lb sausage)
1-2 (15.5 oz) cans dark red kidney beans, rinsed and drained.
1 (28oz) can tomato puree
2-4T minced chipotle chile in adobo sauce
3T soy sauce
1T fresh oregano leaves or 1t dried
1T brown sugar
Lime wedges for serving

Heat everything from oil to pepper flakes until onions are soft (10-15min)
Stir in diced tomates with their juice.
Transfer to slow cooker.
Brown the meat and drain the grease.
Transfer to slow cooker and add rest of ingredients.
Cook on low for 8-9 hours.
Serve with lime wedges, fritos, sour cream, cheese.
Can freeze.

Notes: Make the same week as Chiptole Barbeque Chicken to use up the can of chiptole chilies in adobe sauce. Also can make pork tacos that use 1-2 chiptole chilies.

Upsidedown Pizza

1 pound lean ground beef

1 onion, chopped

1 teaspoon minced garlic

1 (16 ounce) jar spaghetti sauce

1 cup shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 (8 ounce) can refrigerated crescent rolls

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
3. In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together.
4. Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.

Recipe is from my mom.

Rio Rancho Taco Meat

A great alternative to the normal tacos:

1 med. onion, diced
1-1 1/2lbs ground beef
1c salsa
1pkg taco seasoning (or make your own HERE.)
1 1/2t brown sugar
1 - 4oz diced green chiles
1t garlic powder or 2 cloves minced garlic
1/2t salt
1/4t pepper
1/4t red pepper, ground or flakes
3/4c water

Brown onion, beef until no longer pink. Drain grease. Add salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir until well mixed. If you like your meat hotter, add more red pepper. Add the water and simmer on low for 30-45min until mixture has thickened. If too thick add some more water and adjust seasonings. Cool. Freeze in a freezer bag.

Serving day:
Thaw meat mixture. Heat through and serve in taco shells, tortillas, etc. Top with cheese, lettuce, sour cream etc.

Recipe is from Don't Panic Dinner's in the Freezer cookbook.

Meatloaf

Adapted from Don't Panic Dinner's in the freezer cookbook

1T oil
1 small onion, chopped
2 cloves garlic, minced
1t thyme
1/3c milk
1 egg
1/4c ketchup
1/2c bread crumbs
1/2t salt
1/2t pepper
1lb ground beef
1lb ground sausage

Heat oil and cook onion until soft, ~5min. Add garlic and thyme and cook 1 minute more; set aside. Combine milk, egg, and ketchup. Stir in bread crumbs, salt, and pepper. Crumble in meats and add onion mixture. Stir unitl well combined. Freeze meat into 2 loaves, using foil and plastic wrap.

Serving Day:
Thaw loaf and place in baking dish. Bake at 350 for ~1hour to 1 1/2hours. Mix 1/2c ketchup and 2T brown sugar to create sauce and pour over meatloaf for last 1/2 hour of baking time.

Notes: Orginal recipe calls for 1/2lb each of beef, pork and veal. Since I rarely have the latter two on hand I just use beef and sausage.  I used to not be a fan of meatloaf, but this recipe has changed that!

Woodland Park Italian Beef

2-3lb roast
1-2 large onions, sliced, chopped, diced - whatever your preference
1-2 green peppers, diced or sliced
2-16oz jars Pepperoncini peppers with juice, sliced
1/2-1c water
1t ground pepper, sprinkled on top of roast

Place everything in slow cooker on low for ~6-7 hours until meat shreds easily.
Once done shred and mix everything. Serve on french rolls or other type of bread with provolone cheeses.

Notes: Can be frozen and thawed later. The pepperoncini peppers give a good heat/spice to the dish.

Recipe is adapted from Don't Panic Dinner's in the Freezer Cookbook.

3-packet Pot Roast

1 packet ranch dry mix
1 packet italian dressing dry mix
1 packet dry onion soup mix
Roast
Potatoes and carrots
Water

Add roast  to slow cooker, potatoes and carrots next. Sprinkle the packets. Add enough water to almost cover. Cook on low for ~8 hours.

I'm not sure where I got this recipe. It's an easy one for sure.

Beef Tacos

1 tablespoon vegetable oil

1 onion, minced

3 garlic cloves, minced

2 tablespoons chili powder (adjust to your personal taste)

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt

1 pound  ground beef

1/2 cup smooth canned tomato sauce

1/2 cup low sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells/tortillas etc.

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about five minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Recipe from The America’s Test Kitchen Family Cookbook

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup (or potato, asparagus etc)
1/2 cup chopped onion (opt)
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.


2.Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
 
Notes: Super easy and one of Ryan's favorites.
 
Recipe from allrecipes.

Cuban Ropa Vieja

2 pounds beef flank steak (or round steak)
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Notes: This makes a good quesadilla mix too!

Recipe from Allrecipes.com

French Steak

Makes your home smell so good.

2lbs round steak
Flour
Salt and pepper to taste
1 Onion sliced or chopped
1 minced garlic
1c white wine (opt)
1c beef broth
1t Worcestershire sauce
1t soy sauce
1/8t pepper
1c cheddar cheese, grated
1/2c sour cream

Dredge steak through flour and add salt and pepper.
Place in slow cooker. Combine rest of ingredients (except for cheese and sour cream). Pour into slow cooker. Cook on low 5-6 hours until meat is tender. Stir in cheese and sour cream.

Tips:

• Yogurt can be used instead of sour cream for lower-fat content
• Dish maybe frozen after addition of the cheese and sour cream. Freeze in freezer bag/container. Just thaw and reheat on the stove but do not boil.

Recipe is from Don't Panic Dinner's in the Freezer cookbook.

Hawaiian Meatballs

Meatballs
1lb hamburger
bread crumbs
1 egg

Mix together. Season with salt, pepper, ginger, garlic. Brown meatballs in skillet.

Sauce
2T cornstarch
1/2c brown sugar
1/3c vinegar
1 - 16oz pineapple tidpits (or crushed)
1T soy sauce

Mix cornstarch and brown sugar together. Drain pineapple juice into the bowl. Add rest of the wet ingredients.

Drain excess grease from meatballs. Add pineapple and sauce to the meatballs. Cover and simmer on low until sauce thickens.
Opt. 1 medium onion and 1 pepper can be added.

Serve over rice or raman noodles. This is a good leftover meal too!

Recipe from a former co-worker, Travis.