Slow-Cooked Harvest Beef and Veggies

2 ½ lb. beef stew meat, cut into 1 ½ in- to 2-inch cubes

1/2 tsp. salt

1/2 tsp. garlic pepper

3 cups baby carrots

1 lb. medium red potatoes cut into 1 ½- to 2-inch pieces

1 medium onion, cut into thin wedges

1 (15-oz.) can diced tomatoes with green pepper, celery and onion

1 envelope beefy-onion soup mix

2 tsp. dried basil

1 ½ tsp. dried marjoram

¼  cup flour (optional)

1/3 cup water or beef broth  (optional)

1. Place beef in slow cooker. Sprinkle with salt and garlic pepper; toss well. Add carrots, potatoes, onion, tomatoes, soup mix, basil and marjoram, mixing well. Cover and cook 8 to 10 hours on LOW until beef is very tender.

2. If desired, thicken stew by blending ¼ cup flour into 1/3 cup water. Stir into beef mixture. Cover. Cook on high 10 to 20 minutes or until thickened.

Amanda

Calico Beans

1/2 lb. Ground Beef, cooked and drained
1 Onion
1/2 cup Ketchup
2 tsp Vinegar
1 tsp Mustard
1 can Kidney Beans
1 can Pork and Beans
1 can Lima or Great Northern Beans
3/4 cup Brown Sugar
1 tsp Salt

Combine all ingredients in a crock pot, and cook on medium or high for 2-3 hours.

Amanda

Easy Beef Stuffed Peppers

4  med. green, red, yellow or orange bell peppers

Filling:

1 Ib. lean ground beef

¾ c. chopped onion

¼  c. uncooked white rice

3 Tbsp. ketchup

1/2 tsp. dried oregano leaves

Sauce:

1 (14.5 oz.) can ltalian-style stewed tomatoes, undrained

1 Tbsp. ketchup

½ tsp. dried oregano leaves

Heat oven to 350. Cut tops off bell peppers, remove seeds. In large bowl, combine filling ingredients,1/2  tsp. salt and 1/4 tsp. pepper mixing lightly but thoroughly. Spoon equal amounts of filling into each pepper. Place in 8x8-inch baking dish. Combine sauce ingredients, pour over peppers. Cover dish tightly with aluminum foil. Bake 1-1/2 hours. Makes 4 servings.

Amanda

Chunky Tomato Soup

3 Tbsp. butter

4 c. canned chicken broth

¼ tsp. freshly ground pepper

1 med. onion, peeled

1 c. plain yogurt

1/3 c. plus 2 Tbsp. fresh dill, snipped into small bits

6 lg. ripe tomatoes, washed and cored

1 tsp. salt

I Tbsp. sugar

On a cutting board, dice the onion and tomatoes with a serrated knife. Heat butter in a medium-sized pan and saute the onion until transparent, about 5 minutes. Add tomatoes, chicken broth, I / 3 c. dill, sugar, salt and pepper and bring to a boil. Lower the heat and simmer for 20 minutes. Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining 2 Tbsp. fresh dill. Makes 6 servings.

Amanda

Quesadillas

2 cups Pinto beans, Drained

1 cup Sliced Green Onions

8 oz, Taco Blend Grated Cheese

6-8'FlourTortillas

Sour Cream

Salsa 

Combine beans, green onions and cheese in a bowl. Top three tortillas with equal amounts of bean mixture, lay a second tortilla 0n top forming a sandwich. Grill each in a large non-stick skillet over medium heat until filling is melted, flipping once. Cut into pie shaped pieces. Serve with salsa and sour cream.

Amanda

Family-Favorite Meat Loaf

Ingredients

• 1 egg
• 1 can (6 ounces) tomato paste, divided
• 2 tablespoons Dijon mustard
• 2 teaspoons prepared horseradish, divided
• 1/2 cup quick-cooking oats
• 1 envelope onion soup mix
• 1-1/2 teaspoons garlic powder
• 1 teaspoon steak seasoning
• 1 pound lean ground beef
• 1/2 pound lean ground turkey
• 1 teaspoon water
• 1/2 teaspoon sugar

Directions

• In a large bowl, combine the egg substitute, 1/2 cup tomato paste, mustard, 1 teaspoon horseradish, oats, soup mix, garlic powder and steak seasoning. Crumble beef and turkey over mixture and mix well.
• Shape into a loaf and place in an 11-in. x 7-in. baking dish coated with cooking spray. Combine the water, sugar, remaining tomato paste and remaining horseradish; spread over meat loaf.
• Bake, uncovered, at 350° for 45-55 minutes or until a meat thermometer reads 165°. Drain if necessary.

Amanda

Ensalada de Chayote

salad:
1 lb of chayote
4 green onions, thinly chopped
½ red pepper, chopped and seeded
1 Tbsp. chopped poblano pepper, or more to taste
dressing:
½ tsp. salt
¼ tsp. freshly ground black pepper
2 large cloves garlic, minced
juice of 2 lemons
¼ cup olive oil, low fat

1. To prepare the salad, peel the chayote with a potato peeler, then cut in half (look for chayotes at Meijer by the peppers, they looks like green pears. The juice from the chayote makes my skin dry up, so I wear rubber gloves when peeling them). Place them in a pan with  enough water to cover and boil. Cover and cook for 10 minutes until the chayote are tender but still crisp (I generally have to cook them for about 20 minutes). Rinse and allow to cool. Cut in small cubes and put them in a bowl. Add the onions, peppers and poblano chile.

2. mix all dressing ingredients in a food processor or blender. Blend to dissolve. Add dressing to the bowl and stir well. cover and cooling for 1 hour to combine flavors. Before serving, stir again.
  
(If this reads a little odd, it's because I had to translate it. The recipe I have is in Spanish) 


Amanda