Tag Archives: beef

Menu Plan Monday- Aug 23


So I am posting this on Aug 24th. Things in my brain were a little hectic yesterday and I am late getting this all together. Here is what we are having this week. My goal is to use only meat that I already have in the freezer at home- saving money and forcing me to clean out the freezer all at the same time. We did shuffle some things around last week but mostly, we stayed on track. Hopefully, this week will be more of the same.

Monday- pizza at Cub Scout swim party
Tuesday- Hamburger Casserole
Wednesday- dinner at church
Thursday- 30-minute paella
Friday- tacos

Tomorrow I hope to recap last week, tell you what worked and what didn’t work and review the recipes that were new. For more menu ideas make sure to visit Laura’s blog each week for Menu Plan Monday

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Enchilada Casserole

This casserole comes from one of my all-time favorite cookbooks, the one our church put together. I have great luck with all of the recipes I have made from it. This enchilada casserole was no exception. We had it Sunday night with a side of Mexican rice.

Enchilada Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 can ranch style beans
4 sm. flour tortillas
1 cup shredded cheese
1 can Rotel tomatoes
1 can cream of mushroom soup

Brown ground beef and drain. Add taco seasoning mix. Spread in a 9×13 baking dish. Layer in the following order: beef, beans, tortillas, cheese, tomatoes, and soup. Cover with foil and bake at 350 degrees for one hour.

All four of us voted this a thumbs up. I believe everyone had a second helping. Sorry about the lack of pics but I have lost the charger to my camera battery and will have to order a new one.

When you fail to plan

Boy, I have really let things get out of control around our house. The ole schedule has been pretty hectic and I have let that take control of the meal planning. Big mistake- huge!!!! Over the past week, I have worked very hard to get things back into some sort of normalcy. Now that the end of the school year is almost here, I am diligently going to try and use the summer to get back into planning mode.

I do have a few recipes that I want to share with you though. I hate that I don’t have any pictures, but I am bad to forget that because photographing food is not always something I think about.

TACO CUPS

These were a great Friday night supper at our house a couple of weeks ago. My kids love tacos, and this was a new twist on that old stand by- the taco kit. We topped our with cheese and taco sauce and also had some tortilla chips and cheese dip.

TACO PASTA

Yes, we love tacos and taco flavored dishes around here. This was pretty good. My kids liked it and my husband liked it, so it will probably be something I fix again. It was cheap and easy which is always fine by me. It was good for a night when I needed something quick and most of the ingredients are things I always have on hand.

MEDITERRANEAN CHICKEN IN THE SLOW COOKER

This was a big hit with all four of us. I put this in the crock pot yesterday after church so it would be ready when we got home from our afternoon activities and our evening church service. I made some garlic toast to go along with it and everyone in the house asked for a second helping. We are having the leftovers tonight for supper.

Hopefully this week, there will be much more cooking and much more planning!!!!

Family Favorites

My friend Mary turned me on to this recipe several months ago and it has quickly become a staple at our house. It is super easy and cheap, plus the kids and Big Daddy all love it. I served it last night with the leftover veggies from Monday nights meal. Here is the recipe:

HAMBURGER STROGANOFF
1 pound ground beef or turkey
1 tbs. butter or oil
1 onion, chopped
1 clove garlic, minced
1 can cream soup (mushroom or chicken)
1/2 cup water
salt and pepper to taste
1 cup sour cream, optional

Heat the oil or butter and sauté the onion and garlic until soft. Add the meat and brown, then drain of any extra fat.

Add the soup, water, salt and pepper and heat through.

Remove from the heat and stir in the sour cream if you’re using it.

Serve over rice or egg noodles.

I had a roll of ground turkey in the fridge, so that it what I used. I have made this recipe several times with both ground beef and ground turkey and it is GREAT with either one. I used less onion than called for and probably a bit more garlic. We prefer the egg noodles, but it is just as good served over rice. I normally put the sour cream in, but if you leave it out it won’t be the end of the world. I always try to keep the ingredients for this meal on hand for nights that we are rushed or I am too tired to cook. It is fast and easy. The ingredients are pretty cheap and I put it way up there on the list of meals that satisfy without breaking your food budget. This meal gets an A+++ from us here at Casa de Insanity.

Fajitas and Margaritas: A Mother’s Day Fiesta

Sunday night for Mother’s Day, we cooked an easy supper of steak fajitas. Big Daddy and the kids had already taken me out to lunch, so I agreed to participate in the cooking of supper as long as it was no-stress. (And it helps that I was also bribed with the promise of tequila) The April menu from Angel Food Ministries contained a pound of beef fajita strips and a pack of corn tortillas. I found a really simple recipe on the internet and got to work. I bought an onion and some tomatoes (not in the recipe, I added this) at one of our local farmers markets. I had to go to the grocery store to get some bell peppers and limes. The recipe did call for exact measurements on the ingredients but I sometimes don’t like to follow the rules. Here are the ingredients and then I will talk about what I did. This is a low-carb recipe and while that was not my original intention, cutting carbs is always a good thing, correct??

Fajitas- Chicken or Beef
INGREDIENTS:

* 1.5-2 lbs skirt steak or other beef or chicken easily cut into strips
* 1 medium onion, sliced, or 15 medium scallions (green onions) – same amount of carb!
* 2 large Bell peppers, sliced – two different colors is nice
* 1/4 cup soy sauce
* 1/4 cup lime juice
* 1 teaspoon chili powder
* 2 Tablespoons oil

I prepared one bowl of marinade for my veggies and one bowl for the meat. I sort of eyeballed the ingredients cause I am dangerous in the kitchen like that. Instead of using lime juice, I squeezed the juice of a medium sized lime into each bowl. I dumped the steak strips into one bowl and let them sit for a few minutes while I chopped the onion, peppers and tomato (again an addition by me). Big Daddy handles the grill at our place, so at this point I turned the meat over to him while I let the veggies marinate. He cooked the meat in a non-stick griddle pan on our grill over medium-high heat. When the meat was done (our desired doneness was well-done as the kids were eating this also) he transferred the meat to a platter and then cooked the veggies in the same pan. When they started to get soft, we added the meat back to the pan and let the meat heat back through. I heated up the corn tortillas and opened some corn chips and salsa and we were ready to eat.

THE VERDICT:
This was a big hit. When I told my husband that I needed soy sauce for the fajita marinade, he looked at me like I was crazy. I assured him that the author of the recipe said she got the idea from a cook at a Mexican restaurant. We agreed that this was indeed the perfect marinade as the soy sauce gave the meat just the right amount of saltiness.

THINGS I WOULD DO DIFFERENT NEXT TIME:
I enjoy tomato in my fajitas so I think I would add more next time. Also, we are sure that we would prefer flour tortillas over the corn but hey, we used what we got in our food box. Also, next time I will try harder to remember to get the sour cream out of the refrigerator and put it out on the table. I am anxious to try this marinade with chicken. Overall, this recipe got an A++ from my family. Oh and the big pitcher of strawberry margaritas was the perfect final touch to end a great Mother’s Day!!

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