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Monday, 11 February 2008

For the crock pot beef, create as follows:

5 lbs. stew beef

4 (14 oz) cans beef broth

2 (4 oz) cans chopped green chilis

Combine all ingredients in crock and stir. Cook on high 6-8 hours. Crock pot tip: If you won't be looking at the crock for more than 8 hours, just add another can of water. Meat will be even better the longer you cook it - you just don't want the liquid to run down.

Serves 4, Cook time: 3 minutes, Prep time: 2 minutes

Ingredients:

1 lb. cooked beef mixture (approximately 1/5th of the meat mixture)

2 packages of Uncle Bens 90 second rice.

Reheat beef mixture on the stove top while microwaving the rice for approximately 3 minutes. (90 seconds each rice and then some for the beef0

Serves 4 , Cook time: 5 minutes, Prep time: 5 minutes

 

Ingredients:

1 lb. cooked shredded beef mixture (1/4 of the remaining mixture from Monday)

1 can (16 oz) kidney beans

1 can (16 oz.) pinto beans

1 can (16 oz.) corn

1 can (24 oz.) crushed tomatoes

1 envelope ranch dressing mix

1 envelope taco seasoning mix

Rinse beans thoroughly. Drain beans and corn. Combine all ingredients and cook on the stovetop. Stir constantly and serve once heated through.

Wednesday's beef and cheese casserole

Serves 4 Cook time: 15 minutes, Prep time: 5 minutes

Ingredients:

1 lb. cooked shredded beef mixture (1/3 of the remaining mixture from Monday)

1 (15 oz.) can tomato sauce

1/2 small onion chopped and browned

1 small can black olives

1 cup sour cream

1 cup cottage cheese

8 oz. shredded cheddar cheese

1 (8 oz.) package Doritos or other taco flavored chips

Combine beef, cooked onion, black olives and tomato sauce (A). Combine sour cream and cottage cheese(B). Layer A then B, then cheddar cheese and chips two times. Bake at 375 for 15 minutes.

Thursday's faux shepherd's pie

Serves 4 Cook time: 30 minutes, Prep time: 5 minutes

Ingredients:

1 lb. cooked shredded beef mixture (1/2 of the remaining mixture from Monday)

1 package refrigerated mashed potatoes (I use Bob Evans)

2 jars beef gravy (I like Boston Market)

1 envelope onion soup mix

Combine beef, gravy and onion soup mix. Spread into a baking pan. Cover with the potatoes. Bake at 400 for 30 minutes. Optional alternative: only 1 jar of gravy

Friday's beef barley soupServes 4 Cook time: 15 minutes Prep time: 15 minutes

 

Ingredients:

1 lb. cooked shredded beef mixture (the remainder from Monday!)

1 (14 oz) can crushed tomatoes with basil (if possible)

10 cups water

2 cups of chopped cooked celery, onions and/or shredded carrots

6 beef bouillon cubes

½ cup quick-cooking barley

2 T. dry mustard

2T. Worcestershire sauce

1 T. dried basil

Combine all ingredients except barley in large pot on stove top. Bring to a boil over high heat. Add barley. Reduce heat to medium low and cook until barley is cooked through (about 10 minutes). As with all soups, keeping it on low and cooking longer improves the flavor so do that if you have the time. Time saving tip: Buy the shredded carrots. They are much easier to add to soups and look great on salads.

Even the leftover hater in the family will be delighted with this assortment that tastes like you spent hours in the kitchen. Ciao and enjoy!

Pam herself. Owner of Pams Hams and recently retired as marketing director for a specialty meat company in Michigan. As anyone with kids can understand, the move was made in order to have more flexibility with my family. I like cooking and entertaining but I love finding clever new ways to make a meal easier or better. Also fond of water sports, Samoyeds, cats and small red head children.

Posted by: Send a Meal AT 01:08 pm   |  Permalink   |  0 Comments  |  Email
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